Trinidad and Tobago is a blend of Indian, African, Creole, Amerindian, European, Chinese and Lebanese gastronomic influences, and has one of the most diverse cuisines in the Caribbean. There are more than one national dishes, in fact, there are so many that T&T may have more national dishes than any other country, national dishes include Callaloo, Bake & Shark, Doubles, Pelau, Curried crab & dumplings, Oil Down, Pastelles, Black Cake, Dhal Puri Roti, Buss-up-shot Roti (Paratha), Murtanie (a.k.a. Mother-in-law) and Souse.
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