Trinidad pumpkin
The NAMIS, developed by NAMDEVCO to stimulate and promote investments in the agri-food sector by providing timely information for making sound strategic, investment, management and policy decisions by all stakeholders. Published monthly trinidad pumpkin provide a status of the situation and outlook for the agri-food sector. It reports on the previous months trade in sea and agri-food with projections for the future.
One needs to know where the people came from to truly appreciate and understand what makes up the cuisine of Trinidad and Tobago. Trinidad was formerly colonized by Spain and Tobago by France, then England, which united the two islands as one country. And the country’s lip-smacking food was born during those times. The twin-island is famous for its rich melting-pot of cuisine, influenced by a multitude of cultures. Over the years, both the colonizers and slaves left their mark on the islands’ food. Hence, the Republic of Trinidad and Tobago has a rare and exceptional diversity within their cuisine, making it unique in the Caribbean.
However, the most popular dishes came from countries such as India, Africa, Syria, and Spain. The evidence is very apparent in the list below, with the curry from India, the Spanish influence in the Pastelles, and the dasheen from Africa. Below are the twenty-five must-eat foods you really need to get hungry for on a visit to these islands. Doubles is undeniably the most popular street food on the island. The potato is cooked with chadon-beni and garlic.
Saheena is mouthwatering and, without doubt, one of the most loved street foods in the country. It is made with dasheen leaves, yellow split pea flour, turmeric, and a variety of spices. Another popular street food on the island is Pholourie. These fried blobs are made from a batter of chickpea flour seasoned with garlic, onion, tumeric, peppers, and then deep-fried. Commonly, they are eaten with tamarind or mango chutney. Nevertheless, as with all their food, Trinbagonians need it to be spicy.
Thus, chow is chopped fruit, usually, mango or pineapple, marinated in lime juice, black pepper, garlic, and chadon-beni. Bake and shark is two pieces of fried dough filled with a fried fillet of shark. However, it’s all about the toppings. The combinations are endless: mustard, ketchup, pepper sauce, sliced cucumber, sliced pineapple, tomatoes, lettuce, mayonnaise, or chadon-beni sauce can all be added. Of course, this dish is predominantly found on the beach.
