Curried goat and pigeon peas is a Trini dish consisting of cubed goat meat, onions, hot peppers, garlic, curry powder, pigeon peas, and various spices. The stew is slowly cooked until the meat becomes tender and the pigeon peas are fully cooked.
It is recommended to serve curried goat and pigeon peas hot over white rice.
MAIN INGREDIENTS
Curried crab and dumplings is a traditional dish originating from Trinidad and Tobago. The crabs are cleaned, soaked in lime water, then drained. They are then seasoned with celery, pimento peppers, onions, garlic, and chives. After the crabs have been marinated, they are placed in a pot with curry powder paste, coconut milk, and hot peppers.
The dumplings are made with a combination of flour, grated cassava, sugar, salt, and water. They are also added to the pot with the crab, simmering until the sauce thickens. Once prepared, curried crab and dumplings are served in the same bowl with lots of sauce.
MOST ICONIC Curried Crab and Dumplings
MAIN INGREDIENTS
Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch. The dish is made by simmering pieces of crab in callaloo, a creamy mixture of dasheen leaves (taro or eddo leaves), onions, green onions, okra pods, pimento peppers, scotch bonnet peppers, butter, thyme, and fresh coconut milk.
Blue crab is the most common choice for this specialty, and apart from the crustacean’s meat, the dish also commonly contains pieces of salted meat. Rice, dumplings, and macaroni pie are typical accompaniments to the dish, although it can also be eaten on its own.
MAIN INGREDIENTS
Iguana stew is an exotic dish originating from the Caribbean, and it's especially popular in Guyana and Trinidad. This delicacy is prepared by frying annatto in oil until it turns red. The iguana's head and its entrails are removed, and the meat is cooked in salted water until tender, but not too tender.
It's peeled and cut, then cooked with onions, garlic, tomatoes, and green peppers until almost all of the liquid has evaporated. There are many variations throughout the Caribbean, so the dish is sometimes enriched with coconut milk, potatoes, or fresh herbs.
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