On the Road
TRINIDAD STREET FOOD by Roslyn Carrington
T
rinidad Street Food has taken the world by storm, our fusion cuisine has been featured on network shows and popular foodie magazines - from roti to souse - every bite reigns supreme. In Trinidad the pace is so hectic, we sometimes don’t even have time to sit down to a meal. So, what do we do? Eat on our feet, of course! And why not, when our street food is so hot, affordable, and tasty? Wherever you are, whatever the time, you can bet you’re going to come across a Trini street food vendor serving up something hot, spicy and aromatic. Most vendors cook on the spot, on gas burners and grills, or have runners who bring them in from nearby kitchens. Just be sure your vendor has a valid food badge on display. Their offerings are Enjoy a as varied as Trinis delicious Doubles themselves. Indian with slight pepper in street cuisine starts Curepe Junction, a tasty with Doubles fried Chicken Roti in St James, or a circles of dough cool cup of Souse or a spicy Black stuffed with Pudding sandwich in Hops bread, curried channa in Woodbrook. There are so many (chick peas), choices, some may call them bizarre, dressed with
sauce. Specify “slight”, “medium” or “plenty” pepper, but be warned, our pepper is not for the weak. Try soft Rotis folded over curried meats or vegetables; Pholourie (fried split peas balls); and other Indian savouries. Corn soup is not just an appetiser, it’s a full meal filled with dumplings, root vegetables and sections of corn on the cob. It’s okay to eat the corn with your fingers. “Ital” means it’s vegan, but you can have yours with pigtail, too. Other Creole delights include Souse (pickled pig or chicken feet in broth); Accra (fried salted cod beignets); spicy blood pudding; or fried or roasted bakes with your choice of fillings. Cooks fry wantons in their vans; others whip up gyros or pigeon peas pelau. You won’t have far to go for something to wash it down with, as they usually have a cooler of drinks. Better yet, have some water straight from the coconut, or a milky punch made to order from a “punch-man”. Some add a tree bark called bois bandé, a legendary aphrodisiac, to their punch, but for the less adventurous, peanut, linseed or granola punch is a good place to start. Ready for dessert? Look out for home-made ice cream, or a selection of Indian sweets. And once you’re full, it’s back to exploring!
but all are delicious - just make sure that you check that your vendor has a certified food badge.
Photo: Christopher Anderson
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