Top 5 Trinidadian Side Dishes

Baiganee is a classic Trini snack that can also be served as a side dish. This vegetarian treat consists of sliced eggplant or baigan (hence the name) that is coated in a spicy batter, then deep-fried to golden-brown perfection. It is typically sold by street vendors who often pair it with a tamarind dipping sauce or mango chutney. Baiganee is also quite popular during festivities such as Divali.Expand

Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooked until tender and are then doused in a vinegar and lime-based combination of various spices, herbs, and sliced vegetables. The dish is often compared to aspic or head cheese, though its consistency is not as firm and it is traditionally marinated for a short period. Souse comes in different regional varieties, but it is usually enjoyed as a cold appetizer or as an accompaniment to black or white pudding.Expand

Baigan choka is a vegetarian Trini dip that is made with eggplant as the key ingredient. In order to prepare the dip, the eggplants are traditionally roasted over an open flame, then mashed and combined with garlic, hot chili peppers, onions, and olive oil or vegetable oil. Some variations also use roasted tomatoes, while some do not. The creamy dip is then seasoned with salt and pepper before being served with parathas or any other types of flatbread.Expand

Crab and callaloo is the national dish of Trinidad and Tobago, where it is traditionally enjoyed for Sunday lunch. The dish is made by simmering pieces of crab in callaloo, a creamy mixture of dasheen leaves (taro or eddo leaves), onions, green onions, okra pods, pimento peppers, scotch bonnet peppers, butter, thyme, and fresh coconut milk. Blue crab is the most common choice for this specialty, and apart from the crustacean’s meat, the dish also commonly contains pieces of salted meat. Rice, dumplings, and macaroni pie are typical accompaniments to the dish, although it can also be eaten on its own. In Trinidad and Tobago, this specialty is commonly thought of as a side dish, and its consistency can range from thick and stew-like to thin and soupy.Expand

Conkies is a traditional dish of the West Indies that's especially popular in Barbados, and Saint Lucia and Trinidad and Tobago (where it's called paime). It's made with a combination of cornmeal, spices (cinnamon, nutmeg), grated pumpkin, coconut, sweet potatoes, raisins, flour, sugar, butter, and sometimes eggs. The mixture is wrapped in banana leaves, then steamed until it solidifies. Conkies are served on their own as a dessert or as a side dish accompanying fish cakes or fried fish. They can also be served for breakfast with a cup of tea or coffee on the side. Traditionally, they're prepared during November to celebrate Barbados' independence, or late October to celebrate Creole Day on Saint Lucia. Expand