Culture in Food. Trini Breakfast

Hi Again,

What says culture better than food?   Every culture has their own variety of food, and though some places are more popular than others, it all comes down to preferences in taste and what is readily available.  However there is a unique situation in Trinidad, just as there are many varying holidays, each ethnicity has their own take on food and of course, there would some blending of recipes and the overall Trinidad touch to give it just that perfect taste.

Alloo Pies, Pholorie and Doubles. Source: Simplytrinicooking

Where to begin, influenced by East Indian, African, English, Chinese French, Dutch, Arabian, Italian, North and South American, Mexican and many other countries –East Indian, African, Chinese, English and French are probably the most common of the lot.  

For Breakfast you cannot beat a doubles, it’s a street food made with two fried buns filled with chickpeas in curry and topped with lots of condiments from pepper sauce, cucumbers, shadow benny sauce, sweet sauce, coconut chutney, roast pepper and too many more to name.  Though doubles should be considered a comfort food, it is had for lunch and dinner; I just prefer mine for breakfast.  Doubles came about when a man (unknown to source) started selling pholorie (type of dough) fried thin into a small bun (Barra) and complimented with curry channa (chickpeas) to sugar cane works back before Trinidad was an independent.  Back then, it was known by the name Barra and Channa.  Then folks starting for two Barra instead of one, so they started asking for a doubles and the name stuck; and yes, there is a triple.

Fry Bake and Buljol with slice zaboca and tomatoes. Source: homemadezagat.com

A fry bake and Buljol on the other hand is like heaven in your mouth; a fried dough unleavened bread with dried and salted cod fish which is prepared with sweet peppers, tomatoes, cucumbers, boiled eggs, (there are lots of varying recipes).  Of course there are many other fillings/dishes which can accompany a good fry bake, tomatoes choka, cheese, fried eggs, sausages, bacon, stew chicken or gizzard and liver, smoked herring, fry shark (yes like the famous Maracus Bake and Shark) and a very long list.  If you prefer, you can have roast bake - which is a bit heavier as the dough contains coconut and is baked ideally in a pot (on a fireside with an added fire on its cover); just put some butter and cheese on a hot slice of roast bake and a hot cup of cocoa tea and you are good or as my cousin would say “anything better than that is spoil” – or any of the many dishes available.

Sada roti, bygan choka, tomatoes,choka, stew chicken and pepper choka. Source: simplytrinicooking.com

Now a piece of Sada roti and a good fry alloo with a lime pepper sauce is another story of mouthwatering adventure.  Sada roti is unleavened dough cooked on a tawaa (flat hot plate) and is combined with many different dishes; mainly vegetable such as eggplant (bygan choka, roasted eggplant mixed with garlic and other seasoning) or tomatoes choka, heavenly zaboca choka (avocado) bodi or any of the variety of string beans either steamed or curry, fried eggs; and the list is almost unending.

I would end my post here but as you can see, I was only able to touch on breakfast with this post, which can lend to explain just how many varying meal options there are and they are all extremely delicious.