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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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