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Local Fare

“You haven’t tasted Tobago until you’ve tasted Tobago’s specialities”

Crab ‘n’ Dumplings – An absolute must! – known locally as “Tobago’s national dish”, the crab is stewed with curry and coconut milk and served over wide flat flour dumplings. It takes time to eat, but every mouthful is a gourmet’s delight.

Benne Balls - A delightful confection made of sesame seeds.

Blue food – also known as dasheen (having a blueish tinge), is one of the hearty root vegetables of Tobago locally known as “ground provisions”. These and other vegetables such as cassava, eddoes, yam and tannia are boiled, and served as an accompaniment to fish, chicken, and beef being very popular in local cuisine.

Coconut Bake – a type of bread made with grated coconut often eaten at breakfast with buljol or cheese.

Oil Down – is a salted meat dish with breadfruit as its main ingredient, boiled in coconut milk.
Pigeon peas – (not associated with the bird) mixed with rice, is a popular Christmas and New Year’s dish and is said to bring good luck.

Pacro - water known as an aphrodisiac is made by boiling a local crustacean but is an a acquired taste!………..

We would however recommend you to the pleasure of a classic local Rum Punch - our recipe is from a very dear friend who was born in Trinidad and now lives in Tobago – – why not try one before you go! – its simply heavenly!

Rum Punch
1oz. Lime Juice
2oz. Granulated Sugar
3oz. Trinidad & Tobago Rum
4oz. Iced Water
Dash of Angostura Bitters
Lemon Slice for decoration

1. Combine lime juice, sugar, rum and water, stir well. Chill.
2. Pour into a tall glass, add a few drops of Angostura bitters
and garnish with a lemon slice. Relax and enjoy the taste of Tobago!

Click here for 'Helpful Hints for Eating out in Tobago'



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