Pre-order online until THU Jul 2, 10pm
Pick up on FRI Jul 3, 6-7:30pm
The food of the Caribbean carries in it the history of colonization, slavery and independence. The creative and resourceful people who found themselves in these new lands brought with them traditions, ideas and recipes that forged a new culture – music, art, theatre and of course cuisine – that has become popular around the world.
Chef Rhoma Spencer explains:
“This menu takes inspiration from the mix of Afro- and Indo-Trinidadian cuisine. A Dougla is a mixed race person of East Indian and African heritage. The East Indians first came to Trinidad as indentured servants after the emancipation of the enslaved Africans in 1845. In time, both races mixed to form what is called a Dougla in Trinidad and Tobago.
This cross-breeding meant we were literally eating out of each other’s pot. Pigtails were the parts of the pork designated for the enslaved bodies, not suited for the Master’s consumption. The salted codfish, another staple enslaved food, was imported from the Maritime provinces in Canada, while Doubles and Kitcharee were two foods brought over by the East Indians.”
2 fried baras (a small round of dough inspired by the Indian chapati), filled with curry channa, garnished with a mango and cucumber chutney
A thick, comforting ‘risotto’ of split peas and rice cooked in coconut milk and herbs.
This Creole saltfish rundung (aka “run down”, a long-simmered braise) is a salted codfish stew with cabbage and carrots, scallions, onions and tomatoes in coconut milk
Kind of like falafel, these tasty fritters are made with ground chickpeas, chickpeas flour, turmeric and herbs. #Vegan & GF
A zesty cucumber salad with garlic and cilantro
add Roasted Pigtails (2pc) +$3
A dense, sweet Caribbean coconut “macaroon” with raisins and mixed fruits accentuated with cinnamon and nutmeg.
Fish, Vegan, or 1/2+1/2
Trini Dougla Dinner for 2 $48 • for 4 $90
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK UP IS FRI 6-7:30PM
Rhoma Spencer is an award-winning actor and director, playwright, acting coach, comedienne and cultural critic. When not performing or directing, Rhoma is an accomplished foodie at heart and shares her culinary skills with friends. She reimages the traditional cuisine of Trinidad and Tobago, giving it a contemporary treatment in her present locale. Her moonlighting gig, Sweethand Delights serves up all the Trinbagonian culinary traditions.