The cuisine of Trinidad and Tobago is indicative of the blends of Indian, Amerindian, European, African, Creole, Chinese and Lebanese gastronomic influences. Trinidadian dishes are often stewed, barbecued or curried with coconut milk.

A well known main dish of Trinidad and Tobago is curry chicken and roti, which was adopted from indentured labourers from India in the 19th century. Other favourite local dishes include curry crab, curry shrimp, curry duck and curry aloo (potato), which are also often served with rotis. Another very popular and nationally well known dish with distinctly African roots is callaloo, a creamy and spicy side dish made of dasheen leaves, okra, crab, pigtails, thyme, coconut milk and local herbs or cilantro. Callaloo is often served with cornmeal coo coo, plantain, cassava, sweet potatoes, dumplings and curried crab. Pelau (Hindi pilau), a rice-based dish, is a very popular dish in Trinidad and Tobago, as well as stewed chicken, macaroni pie, pepperpot and ox-tails.

Local fish and seafood are of course very important, including flying fish, king fish, red fish, bonito, lobster, conch, crab and tilapia.
 
Trinidadians often add various pepper sauces to their meals.