Historian and cookbook author Ramin Ganeshram calls the food of Trinidad “a completely organic fusion of the cuisines of all the people” who call the island home. “But a lot of the rest of it is such a mix of all these things,” says Ganeshram. And, although Ganeshram admits that her father never fully mastered the technique, there was always roti. These days, Ganeshram cooks some Trinidadian dishes using the same simple preparations she learned from her father. Below, you’ll find five Trinidadian dinners Ganeshram would happily eat on any given Wednesday—or for that matter, any night of the week.
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