Trinidad & Tobago may only be 7 miles off the coast of Venezuela but the country that's had an outsize influence on its food is India. Foodways historian Ramin Ganeshram explains how that came to be.
If you like radicchio, broccoli rabe or other bitter vegetables, you'll find caraili appealing as well.
Baigan chokha, a roasted spiced eggplant dish, features roasted eggplant that is then mashed to create a smooth texture.
This tamarind fish is dredged and fried to a golden brown before being served with a ginger-garlic-tamarind sauce.
This Trinidadian version of rice and dal features yellow split peas and uses a shorter-grain Carolina-style rice instead of the Indian basmati.
Created by a Trinidadian family of Indian descent in the 1930s, this popular breakfast food of curried chickpeas served between two pieces of fried dough is also a late-night favorite.
This green mango relish is seasoned with amchar masala, a blend that includes fenugreek, peppercorns, coriander and fennel.