Trinidad Doubles
Two soft fried bara filled with curried chickpeas, cucumber and a little pepper sauce. The street breakfast of Port of Spain, made at home.
Diet
Vegan
No animal products at all.
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Cuisine
Rice and Peas
Long grain rice cooked in coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet for scent rather than heat. The side that goes with everything.
Fried Plantains
Ripe plantains sliced on the diagonal and shallow fried until caramelised at the edges. Ten minutes, three ingredients, goes with everything.
Callaloo
Dasheen or spinach leaves simmered with okra, pumpkin, coconut milk and a whole scotch bonnet, then blended smooth. Trinidad's Sunday green, in a weeknight pot.
Sorrel Drink
Dried hibiscus steeped with ginger, cloves, allspice and orange peel, sweetened and served over ice. The Caribbean Christmas drink, good all year.