There is still a great debate over which meal reigns supreme when it comes to representing the island of Trinidad and Tobago as a whole. After all, there are so many culinary and cultural influences that influence our eating habits; it's hard to stop at just one. We have pelaus, rotis, Sunday Lunch fare, curried crab and dumplings and more that can get your mouth watering here at home, but once you decide to travel to the greater Caribbean, you will realise that we indeed have more than one island dish in common with our neighbours. So...
IF YOU'RE IN BARBADOS
National Dish: Cou-cou and Flying Fish.
Cou cou and flying fish is a popular Barbadian staple that's enjoyed by many visitors and Barbadian nationals. Cou-cou, made from fine-ground cornmeal, sliced ochroes and subtle flavourings is placed in the middle of the dish and the cooked fish (which is either steamed or gently breaded and fried) surrounds it, with a delicious amount of spicy flavoured sauce from an accompanying stew.
IF YOU'RE IN JAMAICA
National Dish: Ackee and Salt Fish
Eaten for breakfast (on its own) or lunch (with provisions), ackee and saltfish is the one dish that identifies Jamaica in a heartbeat. Ackees can be used fresh or canned, but be careful and make sure that the fresh ones are ripe. Wondering about the taste of ackee? It's similar to scrambled eggs, Jamaican style!
IF YOU'RE IN GRENADA
National Dish: Oil-Down
A dish so delightfully "heavy" and filled with flavour, that you will 'nyam' and sleep. Similar to the Trini Version, this one packs a wallop of flavour from chicken, salt meat, dumplings, breadfruit and callaloo bush, all simmered together in a giant pot.
IF YOU'RE IN ST LUCIA
National Dish: Green Fig and Salt Fish
There is nothing like a St Lucian pot, and if our versions of this can stand next to it in comparison, it would respectfully bow down. Theirs is a much spicier version and it is always served with a tangy cucumber salad dressed with a mix of sugar, lime juice, scallions, vegetable oil and rum. (Yes. I said rum.)