Trinidadian Stews

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... READ MORE

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. I... READ MORE

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 i... READ MORE

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 on... READ MORE