Trinidadian

Spanish and British colonisation built a sugar economy on enslaved African labour, which left the stews, dumplings, callaloo and the burnt-sugar browning technique. From 1845 to 1917 indentured workers from northern India arrived and brought roti, curry, dhal and fritters, which became doubles, pholourie and the Trinidad curry style. Chinese, Portuguese, Syrian-Lebanese and Venezuelan arrivals added more. Oil money in the 20th century supported a dense, competitive street food culture that defines the island's eating to this day.

Cumin-heavy curry powder, green seasoning in every marinade, scotch bonnet in the sauce and the pot, and sweetness from burnt sugar and coconut milk. Breads are fried fast and yeasted: bara, bake, fry bake. Split peas and chickpeas appear as fritters, dhal and soup thickener. One-pot rice dishes are party food. Tobago adds crab, dumplings and more coconut. Portions are generous and eaten from paper or styrofoam as often as from plates.