Yuh Liming in Trinidad and Tobago

Oh hey everyone. Remember me? Your state of the art food critic? Yuh know, I've just been busy exploring the world (one country) and eating a lot.

Mostly when drunk. And that woman is my idol

Ahhh Trinidad and Tobago, I'm back and it's all been worthhh it. Worth it because now I can share with you all, my loyal minions, one of the most amazing experiences I ever had. With some of the best foods that I never knew existed, mostly because I only truly discovered this side of my heritage this year. And I am GRATEFUL for it, but mostly for the continuous intense gluttony it brings me. Adding another slew of foods to my repertoire!? Foodie Falz LIVIN THE DREAM.

Maracas Beach-Non-food pic for jealousy purposes

For starters, Trinidad and Tobago had foods that were unlike most that I eat on a regular basis. Mostly because they largely consist of various types of curries, from the strong Indian cuisine influence, and I have never been one to enjoy curry. So, one would assume I would've hated everything I ate, but that was definitely not the case. Considering that I mostly consumed street foods off random carts and small shops by locals throughout my trip, (ya know, like NYC food trucks, but probably without FDA regulations), I will begin with the most popular and must try item: Bake and shark. Shark and bake. Whatever the kids are calling it these days. Consumed at the ever popular and gorgeous beach above, Maracas. Makes me want chant ay ay ayy.

Andrew Zimmerman has eaten here. So I was basically close to fame.

Bake and shark was so good, I had it twice in one day. The bake is fried dough, which is really what every good food consists of: fry or diee. Except excessive fried foods can really do the latter, so forget I said that. The shark is exactly what you would think: those scary critters under the ocean with the sharp teeth that haunt your dreams. From "Jaws" specifically. Except they fry them, so they're just swimming in your stomach in a peaceful manner.

See? Peace. On a bake.

When eating a Bake and Shark, there are a slew of toppings one can put on. Pretty sure mine had tomato, lettuce, cucumber, garlic sauce, some type of thousand island, mustard, ketchup, coleslaw, and not pepper sauce. Because no, I still cannot handle the heat even after discovering my roots. Shame on my face. And after taking a couple bites, and savoring every morsel, I added in the very popular, mango. Because in Trinidad, everything is better with a mango. Curried, chutney, plain from the mango tree, everything is better with it. And I tried every version and every form. And literally miss it every day.

Just being a regular island girl, picking dem mangoes

To continue on my Trini street food binge, I also loved the famous fried (sensing a theme here?) deliciousness of both pholourie and doubles. My first taste of pholourie was acquired when my feisty aunt decided to take the last of the street vendors doughnut hole sized fried split pea dough balls, literally bottom of the barrel ones left. They were about to throw them away, which would've been a crime, and Trini's always speak their mind. Also given to us, because my aunt gracefully asked, was a mango chutney sauce (how I miss thee mangoes) that I can still taste as I think about it. Le sighhh.

Clearly not my photo, but just wait for the appetizing double.

Doubles were not nearly as sweet, but still fried. So that basically means I loved this as well. Made with two bara breads, which is flat fried bread, filled with curried chick peas, and tamarind/mango chutney, yet again with no spicy kick because I continue to be a basic white chick, I devoured these and took this horrifyingly unappetizing picture.

You know you want it

This is making me hungry and I am now legitimately scouring the internet for places where I can get doubles and pholourie in NYC. Please help me in my quest. But I digress. Although those were the top foods, I was also able to try Roti, Oxtail, Pelau, macaroni pie, calla-loo, sweetbread, and the famous Trini breakfast of Bake and Saltfish. Confusing? No idea what any of that means? Let me break it down for yuh.

Surprisingly, I liked the warp roti a lot, which I literally compared to a Mexican burrito, but in Indian esque form. Mine had chicken, curried mango, potato, pumpkin.....I literally cannot remember the rest. It was messy, but it was fantastic. I definitely also ate another type of roti by just dipping the bread, but my brain is fried. From all the fried food I consumed. Yes, I'm aware I'm so incredibly lame sometimes.

Need this in NY. Stat.

Although I won't go into depth about oxtail, because I feel like it's self explanatory/I'm lazy, it had amazing flavors that were easy to eat off the bone. Although let me just say, I only ate it because the place was out of the beloved corn soup, and I wasn't about to delve into cow heel soup. Which probably doesn't make me a true Trini. With the oxtail, I had my last bit of pelau, which was probably my favorite dish of the trip, most likely because it closely resembles my favorite Puerto Rican dish of Rice and Gondules. Made with pigeon peas as well, this dish basically only differs because of the various meats that can be used, (mine had chicken) the addition of mango (duh), and coconut milk. Pair this one with the oxtail instead of pernil, and I'm in heaven.

heart eyes emoji.

Macaroni pie was basically mac and cheese in a pie form. But homemade mac and cheese, not that crappy Kraft stuff. (I cannot make fun of Velveeta.) With an additional kick of Trini style that cannot be replicated. This was served alongside calla-loo, which derives from Africa and is basically made from a leafy vegetable called dasheen, much like okra or collard greens, made with coconut milk, pumpkin, and a slew of spices, and is very soupy in texture. Mix this all together with some stewed chicken, and I had a couple of home-cooked meals.

Homemade sweetbread was something that I was actually able to take home with me, since it was made so often and seemed to be in abundance by my granny. Sweet as the name says, it was made basically from coconut and raisins. This was my go-to food when I was awaiting other meals, which seemed to be more often than not. Gotta love the relaxed island attitude. :)

Last but certainly not least, my aunt made the traditional breakfast of Bake and Saltfish, the bake being the same exact breading we ate with the bake and shark, while the saltfish consisted of tomatoes, onions, flaked saltfish, which is similar to codfish, and various other spices. Paired together with the bake, I think I might've eaten three. Because even in a foreign land, I'm a glutton.

There you have it. Trinidad and Tobago. Lime and grub. Drinking a Carib. Grinding to soca. Starving for some Trini food. I hope I sufficiently made everyone jealous, mostly of the Caribbean if the food ain't your thang. Because is that not the point of the internet nowadays? CORN SOUP foeva. True Trini style.