Recipes · Trinidad and Tobago

Aubergine roasted over an open flame then mashed with slivers of garlic, onion and chadon beni, finished with smoking hot oil.

Aubergine slices dipped in a split pea flour batter with turmeric and cumin, fried till crisp and served with tamarind chutney.

Fluffy split pea flour fritters spiced with turmeric and cumin, served piping hot with a tangy tamarind chutney.

Dasheen or spinach leaves melted into coconut milk with okra, pumpkin, thyme and a whole scotch bonnet, Trinidad-style.