Cuisine of Trinidad and Tobago

The Cuisine of Trinidad is indicative of the blends of Asian, Creole, Indian, Italian and Lebanese gastronomic influences.

A representative main dish from Trinidad and Tobago is callaloo, a creamy and spicy soup made of dasheen leaves, ochro, coconut milk, pumpkin and Chandon benit (French thistle or Fitweed). Crab and callaloo is generaly considered the national dish of Trinidad and Tobago; it is generally prepared for Sunday Lunch.

Popular "Street foods" include most importantly doubles, geera pork, souse, corn soup and black pudding.