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.
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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.
Saltfish Fritters
Jamaican stamp and go: a spoonable batter of flour, flaked salt cod, spring onion and scotch bonnet, fried into crisp golden fritters. Snack, lunch or party plate.