Eating TRINIDADIAN CHINESE FOOD for the FIRST TIME in Port of Spain, Trinidad!!
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???????? DAVID:
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After months of planning, I’ve officially arrived in my 87th country, Trinidad and Tobago! The food and culture here are so diverse and I can’t wait to dive into it all over the next week and a half. Let’s eat some Trinidadian Chinese food in the capital, Port of Spain!
Trinidad and Tobago is a country in the Caribbean Sea, just a stone’s throw from northern Venezuela, the country my parents are from. Trinidad and Tobago cuisine is a wonderful and diverse fusion of African, South Asian, Creole, Afghan, Chinese, Amerindian, Arab, Spanish, and Portuguese cuisines, which makes it super unique unto itself!
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My adventure began on the island of Trinidad, in the country’s capital, Port of Spain. My new friends Quincy and David and I would be starting off at Wing Hua, a Chinese restaurant and bar in the city.
The restaurant had a small dining area that was closed due to COVID, as well as a bar at the end where you order. Quincy told me the food would be spicy, so I was excited! Their menu was massive, and we ordered six items.
One of the guys there was a fan of mine and gave me some curry goat for free! Then, I headed back into the kitchen to watch them prepare some lo mein noodles with half of a chopped Chinese-style chicken on top.
Next, they prepared some pepper shrimp, beef in black bean sauce and vegetables, chunky vegetables, Hong Kong-style pork, Singapore noodles, fried chicken, Chinese-style roasted chicken, and more. I tried a carrot and some pork. It was very spicy!
At our table, we started with fried wontons, chunky vegetables, Hong Kong-style pork, and beef in black bean sauce. First, I tried the wontons with chili sauce. It was spicy but full of flavor! Everything looked so hearty, meaty, and protein-rich!
Then, I moved on to the Singapore noodles, Hong Kong-style pork, pepper shrimp, and chunky vegetables. The noodles were like thin glass noodles with a bit of spice, meat, and vegetables. I loved that the Chinese food was made using Trinidadian spices!
The tender beef was also fantastic. I loved the black bean sauce, and the Hong Kong-style pork had some nice heat to it. The pepper shrimp also had a nice amount of spice on them. I also really enjoyed the chunky vegetables.
Next were steamed shrimp wontons, which were very different from the fried ones. They were soft and doughy, and came down in a pungent sauce. The spice in the sauce had a delayed reaction!
I followed them with the ram-style chicken came with peppers and carrots. It was so tasty with an almost glazy sauce on it, and was like a lightly fried chicken. The crispy skin pork was fatty and crispy, almost like chicharron! I loved it.
Then, I went for the chicken spring roll, which was more like a large empanada or pastel. I liked houw light and crispy it was. The char sui bao, or barbecued pork bun, was like a savory and fluffy pillow. It had a sweetness to it, and the bun itself was nice and airy.
Finally, I went with the matcha boba tea. The little tapioca balls in it were fantastic. It was like a mocha frappuccino with whipped cream.
The beef in black bean sauce was my favorite, with the steamed wontons a close second. But everything was so good!
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My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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First time in Trinidad and Tobago!! ???????? 20-HOUR STREET FOOD TOUR - Ultimate Food in Port of Spain!!
???????? Trinidad and Tobago - Ultimate Street Food Tour!
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PORT OF SPAIN, TRINIDAD AND TOBAGO - Welcome to Port of Spain, the Capital of Trinidad and Tobago islands in the Caribbean! I’m so excited to finally be here. So many of you have written to me over the years inviting me to visit for the amazing food and culture, so it’s really an honor to finally be here and to explore the incredible food. Let’s get started eating, we’re jumping straight into a massive 20 hour day of eating local street food!
Huge thank you to #visitTrinidad for inviting me to Trinidad and Tobago and for making this trip happen!
Friends in the video:
Zaak (Foodie Tales with Zaak):
Baidawi (Eatahfood):
David (D’Market Movers):
Brent (Hungry Belly 868):
And here’s everything we did in the video, and all the food we ate:
Central Market - We started off today at the Central Market in Port of Spain, bright and early in the morning before 7 am. And with Baidawi and David, who go to the market every weekend to do their shopping and have breakfast, we were in the right hands. After exploring the market and the amazing produce and ingredients that go into food in Trinidad and Tobago we then headed to the food court for some local fish broth and cow heel soup.
EatAhFood - Baidawi makes fantastic food videos, especially recipes, and so we bought ingredients and headed back to his house to cook Callaloo, an Afro Caribbean food of simmered down taro leaves and pumpkin and coconut milk. It was so good!
Roti - One of the greatest of all Trinidadian foods is roti - different from anywhere else. The rotis are huge and fresh and then stuffed with pumpkin, potato, and curry of your choice. An afternoon bulging roti with Zaak, was absolutely delicious.
Queens Park Savannah - Port of Spain - To continue on with this street food tour in Trinidad and Tobago, we went to Queens Park Savannah for a coconut and then continued on to the evening street food market to sample a bunch of different local foods - everything from doubles to pholourie and roast fish.
Yousef Gyro ( - Trinidad and Tobago is so diverse and there’s even a local Middle Eastern population including Yousef Gyro, owned by descendants of Syrian immigrants. They make all sorts of wraps and gyros and combinations you won’t find anywhere else. This is the ultimate late night food in Trinidad!
Dass Doubles Factory ( - We did have a quick doubles at the street food night market, but we went to Dass Doubles Factory for the real deal late night doubles. They made the barras fresh and load them up with heavy peppa sauce and delicious curry chickpeas.
Hadco Phase II Pan Groove Orchestra Pan Yard ( - Finally to complete this day we were treated to a panyard lime to see the ultimate instrument of Trinidad and Tobago - steel pan! It was so cool to see and an amazing way to wrap up this ultimate street food tour - and they have delicious food!
Again, thank you to everyone who made this video possible and to #visitTrinidad!
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The Ultimate TRINI DOUBLES TOUR in Port of Spain!! 5 Doubles BACK TO BACK in Trinidad!!
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???? MY TRAVEL/FOOD BLOG:
After nearly two weeks of traveling around Trinidad and Tobago, my time in this beautiful island nation was finally at an end. But I couldn’t leave without eating doubles one last time! Come with me as I go on an epic Trinidadian street food tour and eat lots of doubles before my flight home!
Doubles are a staple in Trinidadian cuisine. They’re the ultimate street food on the island. Their base is a bara, which is a fried, golden-brown flatbread. It’s then topped with chana (chickpeas) and gravy, and sometimes various chutneys, vegetables, and meats. Then, they add another bara!
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Joining me on my final Trini food adventure was my friend David from Foodie Run TT. Our first stop was Sauce Team, where they made me a doubles topped with chana, cucumber, and chadon beni sauce, which is made from culantro.
Their toppings also include tamarind sauce and roasted pepper sauce. They also sell pies and even triples! The doubles and pies cost $6 TTD, while the triples are $8 TTD.
It was so soft yet crispy, and I loved the pepper. Eating doubles gets messy, but it’s so delicious. I loved that the chana was perfectly cooked. They weren’t too hard or too soft. It’s so good, you have to lick the paper after!
Then, I watched them make an aloo pie using the same toppings. It looked delicious! After that, we drove to a doubles and pies stand on the western peninsula run by a husband-and-wife team. I was told their pepper sauce is really hot!
I’d never been to this part of the island yet. I could see lots of small towns and fishing villages.
We arrived at Western Peninsula Doubles and Indian Delicacies. There, they offer lots of chutneys and sauces, including coconut chutney, roast pepper, and masala chili.
They have one called “mother-in-law,” which contains carrots, hot peppers, garlic, and more. It looked really hot! They open at 5:30 in the morning and they’re popular, so get there early before they sell out!
I got a triples with chana, pepper sauce, coconut chutney, roast pepper, tamarind, and masala chili. There were seven condiments in total!
It was really hot. I loved the sweetness of the tamarind and the denser baras. The combination of flavors and textures was excellent. Then, we washed it down with some sorrel-tamarind juice. It was very sweet and a bit tangy!
I bought a jar of the coconut chutney and the roast pepper pepper for $30 TTD each. The people there were so nice!
Then, we headed back to a suburb of Port of Spain to a doubles place called Castro’s. It’s been open for 27 years, and at this location for 7.
My doubles came topped with chadon beni, cucumber, chana, and mango! It was hot. There was more heat than sweetness, and there were lots of vibrant colors!
The cuisine here is a wonderful fusion of Caribbean, Indian, African, Chinese, Portuguese, and Latin American. Then, we headed east from Port of Spain to Ken’s Hot Doubles and Pies in Curepe.
It’s a super popular place that’s been open for 18 years. I could see them making doubles and aloo and cheese pies. The people there were so amazing.
They gave me tons of fillings. It was very creamy and tasty. I loved the crunch of the cucumber. It was lighter in spice and sweeter!
Finally, we drove to the airport and got doubles at S. Hanif & Sons in the food court. This one was lighter than the others. The tamarind was really nice! I loved that all of these doubles were different from one another!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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P.S. Thank you for watching my videos and subscribing!
Night TRINIDADIAN STREET FOOD TOUR of Ariapita Ave & Savannah Strip in PORT OF SPAIN, Trinidad!!
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After landing in Trinidad and Tobago, I met up with a couple of friends to go on an amazing Trinidadian street food tour of Port of Spain at night.
After night fell on this beautiful island, I linked up with my pal Chef Jason Peru, who would be with me for the rest of my trip trough Trinidad and Tobago. Our first order of business was exploring the street food stands along Ariapita Avenue! The street never sleeps!
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Our first stop was Doubles Den, which sells doubles. Doubles are flatbread sandwiches made with bara (a fried, golden flatbread) topped with channa (chickpea curry), various chutneys, and sometimes meat and vegetables.
Here, they can add curried duck, goat, lamb, chicken, shrimp, and more! They have tons of delicious sauces! I wanted a bit of everything. The gravy from the duck looked so rich!
I learned that they hang the bara up for a few minutes to let it dry a bit, so it can absorb the flavors of the other dishes more readily. You tear the bara and use it to pick up the various ingredients.
I loved the bara. It had an omelet-like texture. The meat was so tender and flavorful. The duck was incredible, as were the coriander and curried spices. I loved the fat and the meat falling off the bone. The flavors were insane!
Doubles are traditionally more simple and just veg dishes. These are more gourmet doubles. Some people are doubles purists, but these gourmet ones are also pretty popular!
Next, we hopped in the car with our friend David and drove to Yousef Gyros, where they serve Syrian and Lebanese food. The place was packed as it’s super popular! I saw them cooking fries, lamb shawarma, fried chicken wings, beef, falafel, and more! We went with a lamb and beef gyro.
They built us a gyro with lamb, beef, tomatoes, peppers, mushrooms, barbecue sauce, garlic sauce, ketchup, cheese, and pineapple on a toasted pita. They gyros were huge and so delicious. There were so many flavors and textures.
The crumbly, caramelized beef and the thinly cut lamb were excellent. The pineapple added some sweetness and the vegetables were nice and refreshing! It was big and messy and so good!
Then, they brought us fries, fried pita chips, and some massive chicken wings with ketchup and garlic sauce. The chicken was high quality, perfectly seasoned, and crispy. The garlic sauce was good enough to drink! The garlic sauce on the pita chips was excellent. Then, they brought us a salad made up of the gyro filling!
From there, we drove three minutes to Queen’s Park Savannah, a huge, 260-acre recreational area with historical buildings and food vendors. There were so many people there!
At Jam Bites, we grabbed some chicken feet in a pickled sauce with cucumber. The cucumber had a nice flavor, and the gelatin-like skin and cartilage of the chicken feet was good, but the chicken meat and fat at the bottom had more flavor!
They added some chadon beni (culantro sauce) to the liquid in the cup for some added flavor. Then, I chugged the liquid. It was sharp and herbal!
Then, we saw vendors selling chow, which are bags of various picked fruits and vegetables with a salt, black pepper, lime, garlic marinade. They can do it to pineapple, watermelon, mango, plums, and more!
We got a pineapple, watermelon, prune, and mango chow. The pineapple was pickled, peppery, sweet, and savory. The watermelon was so unique and spiced, while the prune was meaty. The juicy fruit and savory spices were unreal!
Then, we finished with a fresh pineapple-orange-passionfruit-grapefruit juice. It was a sour, sweet, and refreshing way to end our Trini street food tour!
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#Davidsbeenhere #TrinidadAndTobago #CITY #TrinidadianFood #DavidinTrinidad
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
100 Hours in Trinidad! (Full Documentary) Trini Street Food and Trini Chinese Food!
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Welcome to the island of Trinidad! This tropical paradise is located in the Caribbean Sea, just north of my parents’ birth country of Venezuela.
???????? Trinidad & Tobago Travel Series:
Today we’re exploring the incredible food of this gorgeous island nation. We’re having aloo pie, pholourie, lobster roti, Trini Chinese food, bake and shark, saheena, and the king of Trini dishes, doubles!
From late-night doubles factories to incredible food trucks to sit-down restaurants, this is an experience you’ll never forget. And I’m doing it all with my boy Chef Jason Peru. Trinis, you know I love you! Let’s go to Trinidad!
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#Trinidad #TrinidadAndTobago #TriniFood #Foodie #StreetFood #Travel
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,400 destinations in 98 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
3 a.m. DOUBLES FACTORY and TRINI INDIAN FOOD in Port of Spain, Trinidad!!
????????SHARAZ:
????????DAVID:
???????????? CASSIE'S CREATIONS:
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When you visit Trinidad and Tobago, you quickly learn that the local street food culture revolves around a unique dish called doubles, which cooks begin preparing in the wee hours of the morning! Come with me as I head out at 3 a.m. to a doubles factory and enjoy Trini Indian food in Port of Spain, Trinidad!
My morning began at Cassie’s Creations just outside of Port of Spain for some Indian delicacies. Later, we’d head to Donkee and Audie’s Doubles and Pies down the road.
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At Sharida’s Place (now called Cassie’s Creations), I met Chef Sharaz, who would be taking me around. They sell rotis, aloo pies, a vegetable dish called chokas. There, Sharida’s son told me that the place shifted to a grab-and-go spot during the pandemic.
They offered a mix of dishes, including stewed vegetables, sweet potatoes, curried shrimp, fried chicken, stewed beef, chicken liver, gizzards, fried egg and sausage, fried aloo, roasted baingan, bitter gourd, tomato chouka, chicken pies, beef rolls, sada roti, and much more!
I watched them make rotis on a griddle with ghee. They stuffed another flatbread with dal to make dal puri. They also have a flatbread called Buss Up Shut.
Mine contained curried potatoes and curried chicken. They also fried up some doughy fritters called pholourie, which looked like bonda, and prepared some salted cod fish.
We ate right in the kitchen, starting with the pholourie with mango chutney and hot sauce. The hot sauce was nice and the pholourie was soft, fluffy, and spongy, and not very crisp on the outside.
It really absorbed the chutney and tasted really nice. I loved the peppery mango chutney. It was amazing! Combining both sauces blew me away. It was way too good!
Next was the pepper roti, which contains lots of pepper. I loved the flaky layers, as well as the carrots, cheese, and potatoes inside. It was filled with stuffing!
Then, we had a wrapped roti with potatoes and chicken inside. It was massive. You eat it with a red Solo soda. I’m not a soda drinker, but it was nice and refreshing. The cherries in it complemented the thick, heavy roti!
I took the rest to go and then tried a beef pie. It was flaky and herbal, and really delicious. After meeting Sharida (who reminded me not to forget my Solo), Sharaz, my friend David, and I drove to Donkee and Audie’s Doubles and Pies.
After one minute, we arrived and saw the cooks preparing lamb pies and bara (fried flatbread). The bara cooks in oil in just four seconds! Traditional doubles are just bara and chana, but more modern versions add meat and chutneys.
They make bara nonstop from 3am to 7am, place them in coolers, and ship them to vendors throughout the city. We got our pies, bara, chana, and a variety of sauces and chutneys (chadon beni, sweet sauce, mango chutney, roasted pepper).
You take the top bara off and eat. It was spicy and not too oily. The bara was light and airy and the flavors of all the sauces and the chana blew my mind.
The cheese pie also contained carrots. It was like an open, savory empanada with a soft dough. I loved the eggplant pie, which was also doughy because it was flash fried. It was amazing!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
The TASTIEST KFC in the WORLD!! KFC Zinger Sandwich & KFC Original Chicken in Trinidad and Tobago!!
????????KFC TRINIDAD:
???? MY TRAVEL/FOOD BLOG:
After arriving back in Port of Spain to finish my epic trip through Trinidad and Tobago, I did something I’d been told I needed to do from the very beginning…eat some KFC! Come with me as I experience Trinidadian fried chicken at KFC in Port of Spain, Trinidad!
KFC in Trinidad was ranked the tastiest KFC on Earth, so I was excited to try it out! There are 16 locations in total on the island. There, I met their marketing manager, Jillian, who would let me try their famous chicken!
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Inside, it looks like a typical KFC, but they do something different here: all of their chicken is fresh, never frozen. It’s brought in fresh every day!
KFC uses 11 special herbs and spices in their original recipe. In the kitchen, I watched them flour and fry some original chicken. It fries in the pressure fryer for 16 minutes and it’s ready to go!
Then, I saw them make some spicy breading mix with 25 pounds of flour and their spice mixture. The flour looks more yellow once the spices are completely incorporated. Then, they add the chicken to it!
They have making the chicken down to a science! Depending on what you order, it’s cooked for a certain number of minutes and dredged a certain number of times. That way, no matter what you order, it comes out perfect every time!
We got an order of their original recipe, as well as the hot and spicy, which is what the KFC in Trinidad is known for. The original with 11 herbs and spices was juicy and crispy. I loved the crispiness of the batter. It’s the same recipe everywhere!
I had some pepper sauce with it, which was glazy and hot, but not unbearable.
Then, we jumped on the hot & spicy, which also had a doable level of spice. The pepper sauce was hotter, for sure. It was a spicier version of the original!
Then, Jillian mixed together some ketchup, mustard, and pepper sauce, which was amazing together with the chicken. What a combination of sweetness and heat! The ketchup was different from the ketchup in the U.S. It was sweeter!
Next, we got some fries, corn on the cob, buttermilk biscuits, and Trini coleslaw. I started with the biscuit, which was brown and crispy on the outside and fluffy in the middle. They finished it with some butter!
The fries were perfectly salted and crispy. They were fantastic in the sauce mixture. Then, I tried some of the Trini coleslaw on the biscuit. I loved the hot biscuit with the cold and crunchy coleslaw. It wasn’t too wet or too dry.
The corn on the cob was super buttery and very tasty. It was delicious!
Next, they brought us the Zinger, a chicken sandwich made with a spicy fried white meat filet, mayo, and lettuce. I liked that it didn’t have tomato on it, which makes the sandwich soggy. I liked adding more coleslaw onto it!
The Zinger was developed in Trinidad and Tobago in 1984, and it’s now available in over 100 KFCs around the world! I loved the light amount of mayo and lettuce. Adding the pepper sauce was amazing, too!
Then, Jillian gave me a KFC Carnival sweatshirt with a bucket with a steel pan on top.
Finally, we finished with a scorching hot sweet apple pie! It was straight out of the fryer, but was flaky with a gooey interior.
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
The ULTIMATE TRINIDADIAN FOOD Tour! Doubles + Spicy Ice Cream in Trinidad!!
????????CHEF JASON PERU:
????????CANDICE:
????????DAVID:
With another day in T&T ahead of me, I set out bright and early for a Trini food tour at 7 a.m.!
Doubles are the ultimate Trinidadian street food. They consist of a fried flatbread called bara, which they top with chana and chutneys. They can be eaten for breakfast, lunch, and dinner!
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???????????? A&J’S ICE CREAM:
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My friend David and I would be going on a doubles tour of Maraval, just 20 minutes outside of the capital, Port of Spain.
We started at Captain’s Doubles, a food truck in the area. I loved their spot. They fry the bara up fresh, and they also make aloo pies and cheese pies, which they also stuff with chana.
The bara is actually dry and crispy around the edges because they fry it at a super high temperature very quickly.
These doubles were a little spicy and sweet, and the bara was light, a little doughy, and a little crispy. And it’s not too filling! It was phenomenal.
Then, I ordered an aloo pie. You can specify how browned and crispy you want it. Ours were perfectly golden brown!
I loved the mozzarella cheese inside. It was so gooey and pungent, and also sweet and spicy! It would have cost us 6 TTD/$0.88 USD each for the doubles and 8 TTD/$1.18 USD for each pie, but Captain gave them to us on the house!
Next, we drove one minute to Adam’s Bakery to get some coffee. There are lots of coffee shops in Trinidad. They have a bakery and a supermarket, where they sell lots of Middle Eastern and Indian dishes.
I ordered an espresso and David had a cappuccino. We met the barista Matthew and the owner, Adam. Adam’s has been open since 1992!
My double espresso was really tasty and a little bitter. It was exactly what I needed to wake me up! Then, we went to Nick’s Cafe and met up with Jason.
There, they made hops bread, which is a bread bun sandwich filled with chana, cheese, coleslaw, peppers, chicken, and other fillings. There was a huge line going out the door!
The chana and cheese is the traditional version. It was huge! I loved how loaded it was with the chicken, coleslaw, and chow mein.
There were some bones in there, so be careful. But it’s so good, with tons of different textures.
Jason had the traditional chana and cheese one. It was like a chana slider, and the cheese was nice and thick! I also liked the pepper and fluffy hops bread.
We also got one with liver and gizzards! It was my favorite one. I loved that they’re all really inexpensive!
Jason also got a stewed chicken hops, which was amazing, and I chased it with some icy grapefruit juice. It was so cold, sour, and fresh!
Next, we headed to A&J Premium Ice Cream, where they sell 117 unique ice creams including charcoal, ginger-turmeric, pepper, scorpion pepper, pepper-chocolate, pineapple chow, and more!
I wanted a spicy one. I sampled a spicy pineapple chow ice cream that hit me later, and a hot and delicious pepper mango that I loved. It was so pungent and balanced and creeps up on you!
The spicy darkie was dark chocolate with pepper, but not as spicy as the others. Next was the scorpion pepper ice cream, which was nice and milky and had a spice that crept up on me and hit me in the throat!
The ginger-turmeric was very gingery and really amazing. Then, they built me a cone with three unique flavors: the Voldemort, the Unicorn, and the Blue Moon.
It was a the Blue Moon was creamy and butter, and I loved the cotton candy flavors of the multi-colored unicorn. The Voldemort was a delicious coffee!
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My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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P.S. Thank you for watching my videos and subscribing!
Insane TRINIDADIAN STREET FOOD Tour of Queen's Park Savannah in Port of Spain, Trinidad!!
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After arriving back in Port of Spain, the capital of Trinidad and Tobago, I went on an all-out street food tour of the city at night! Come with me and let’s eat some delicious Trini food!
My boy Chef Jason Peru, his girlfriend Candice, and our friend David and I would be going on another tour of Queen’s Park Savannah. There’s a man there who is legendary for his oysters!
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The man was expecting me. He’s not there every day, but he has a flame going at his stand when he’s there. It’s his way of signalling to people that he’s there!
These oysters were smaller and came from a swampy mangrove area in central Trinidad. He also had several sauces and a drink made from tree bark. He added the juice, some chadon beni, some lemon juice, and more.
It was like a spicy oyster soup! I really enjoyed it. I could taste the tree bark, and I liked the small oysters. It had such a balanced flavor and a nice sweet and sour kick.
Then, I tried an oyster by itself. It was small and easy and a little sweet! I tried another with some really spicy sauce. He also had some tiny shrimp he added to the oysters. They were nice and sweet!
Everything came to 70 TTD, or about $11 USD. Then, we walked to a nearby coconut vendor, where we got some fresh coconuts. After drinking the water, they cut them open so we could eat the tender coconut inside!
You break off a piece of the coconut shell to use as a spoon. It was so cool and refreshing. We got two for 10 TTD, or about $1.50 USD.
Then, we hopped in the car and drove back to S&S Doubles on Ariapita Avenue to have two loaded doubles! The vendor added pepper to mine.
Mine was nice ans sweet from the tamarind, a bit of heat from the mild pepper, and the savoriness from the chana. I also loved the crispy bara. It was so tasty and affordable! It was so good, I had to lick the paper!
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
Trinidadian STREET FOOD TOUR of Chaguanas!! Trini & Venezualen Food in Trinidad!!
????????CHEF JASON PERU:
????????DAVID:
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After exploring the northern part of Trinidad for a couple of days, I headed south to Chaguanas in the central part of the island. There, I was going to try a wide variety of dishes, including Indian food and Venezuelan street food!
My friends Chef Jason Peru, David, Candice, and I started at Hassanali’s D’Green Shed, a food truck along a bustling street in Chaguanas. They were making aloo pies, fried eggplant called baiganee, and more!
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They also made rolls coated in ground chickpea paste called saheena, as well as kachori. They’re also famous for their doubles! The doubles come with chana and different chutneys.
First, we all tried the saheena. It had some tamarind chutney on it, which added some sweetness. The leaves and chickpea batter were unreal, and I loved the light fry. I could eat it every day! It was a steal for just 5 TTD/$0.74 USD.
Next was the baiganee, a fried and battered eggplant. It was so delicious! I loved the crunch, the pickled mango, and the eggplant itself. It was too good, and filling!
Next was the kachori, which they added chana and chutney to. It was like a dense, crumbly, savory cake. It was similar to a falafel. It’s a delicious vegan dish. It falls apart, so you have to dig in with your hands!
Then, we jumped on the doubles, which are fried flatbreads called bara topped with chana and chutney. It was so messy and so tasty! The soft, crispy bara absorbed the chana. It was so good, I had to lick the paper afterward!
We finished up with Apple J, which is a sparkling apple juice drink made by Solo. It was really refreshing!
Then, we drove to Anndres, a spot that sells Venezuelan food. Trinidad is just seven miles off the northern coast of Venezuela. The staff is all Venezuelan!
The made a reina pepiada arepa with chicken, avocado, and chadon beni. It’s the top arepa in Venezuela. They made another arepa with tuna and cheese, along with a cachapa.
Cachapas are buttered corn pancakes with white cheese inside. They’re my favorite Venezuelan breakfast dish! They put a mountain of cheese inside it and topped it with avocado and more cheese!
Next, they made patacon, which are fried green plantains that they mash into a patty and deep-fry again. Then, they top it with guasacaca sauce (which is made with avocado, cilantro, oil, and peppers), mayo, ketchup, lettuce, tomatoes, shredded beef, bacon, ham, and a fried egg.
Then, they top it with more sauces, white cheese, avocado, and another tostone.
It’s like a massive breakfast sandwich! Then, they deep-fried some tequeños, which are fried cheese sticks.
At our table, Jason and I started on the tequeños with the guasacaca sauce, which is like a creamier guacamole. The tequeños are crispy on the outside and soft and gooey on the inside.
The cachapa was so good. The fresh sweet corn, gooey cheese, and avocado was an amazing combination. This dish beats the Indian dosa for me. It was moist and soft, and not too crispy on the outside.
Next was a Maltin, an authentically brewed malt drink. It’s sweet and non-alcoholic, and contains molasses.
Then, we tried the arepas! I ate the tuna one while Jason had the reina pepiada. The tuna was so flavorful and refreshing. I loved the cheese and avocado inside! You can put anything inside an arepa!
We followed that with the patacones, which is essentially a plantain burger with shredded beef. The four sauces, plantains, beef, lettuce, egg, bacon, and cheese blew my mind. Everything was fresh and perfectly cooked!
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#Davidsbeenhere #TrinidadAndTobago #Chaguanas #TrinidadianFood #DavidinTrinidad
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
Authentic TRINIDADIAN FOOD with the QUEEN of CHULHA!! 20+ Trini Dishes in Siparia, Trinidad!!
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After exploring the northern and central parts of Trinidad for the past few days, my friend and I headed to the southern part of the island to meet a woman known as the queen of chulha on Trinidad!
My afternoon with Jason and Candice began in Siparia at Aunty Doll Chulha ke Ranni. Chulha is an earthen clay stove that’s fueled by wood, which flavors the food you cook over it—bread, curries, and more!
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The house was surrounded by bush. The woman here, Aunty Doll, cooks using a chulha, and she sells them. Because the chulha is made of mud, it conducts heat very well.
They also put a tawa atop the clulha. I met Aunty Doll and watched her and the other women make a coconut bake, green mango curry, dal roti hops bread, baked chicken, curry duck, baigan choka, chulha curry chicken, pholourie, and more.
Doll served me some pholourie with pommecythere. They were amazing together. I loved the soft texture.
Next was the saheena, or spinach fritter, which she split and added pommecythere on top. The pommecythere is a fruit chutney with garlic added. It’s so good!
They even make a pholourie curry called kurhi, which is super dense! The pholourie is made with split peas and absorbs the liquid. Her homemade hops bread looked like fluffy little pillows!
Then, she mixed up some dough and water to make dal puri. I learned that Doll has seven children!
The mango curry looked amazing. Then, I tried her fresh hops bread with cheese inside. Next, I got to see all of the chulhas she’s made, and one of the girls there ground up some chilies, coconut, and salt into a paste.
Then, I tried the sada roti with the roasted coconut chutney, which was nearly black. It was smoky and had a tiny kick. It was really nice!
Next, she took the ham out of the oven. It smelled amazing! Then, Doll patted and rolled out some dal puri and cooked them on the tawa. Then, she put it underneath so it puffs up and gets even crispier!
Next, she pulled out a baked chicken pie with macaroni and melted cheese on top. Then, they gave me some pepper roti. It reminded me of some Greek breads I’d had.
It contains pepper, garlic, onion, carrots, and cheese, and wasn’t too spicy. I loved the layers on it!
Then, it was time to finally eat! We had curried chataigne (jackfruit), chana and aloo, kurhi (pholourie curry), murtani (eggplant, onion & tomato curry), chalta anchar (a spicy, condiment made from elephant apple), pommecythere chutney, curried saheena, bhaji (spinach with coconut cream), roasted coconut chutney, mother-in-law (a spicy pepper chutney), pepper roti, dal puri, curried mango, and Trinidad sweet rice (rice pudding).
We ate it all on a banana leaf like a sadhya in Kerala! We had 13 different items! The dal puri was flaky, and I loved it with the kurkhi. The curried multani was smoky and peppery, as was the curried mango.
I adored the curried saheena, which was like a thick, dense bread. The curried chataigne was my favorite so far. The pumpkin chouka was like pumpkin pudding, and the bhaji was like a creamy, smoky spinach dip.
The mother in law wasn’t too hot, and the pommecythere was great. I also loved the cardamom and cinnamon in the sweet rice!
Round 2 consisted of a juicy honey smoked pork, the fluffy coconut bake, spicy roasted curry duck, meaty common foul, curried stewed chicken (which almost reminded me of jerk chicken), juicy and smoky chulha baked chicken, pungent and fatty jeera pork, and crispy baked macaroni pie with chicken.
What an incredible meal and experience!
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#Davidsbeenhere #TrinidadAndTobago #Siparia #TrinidadianFood #DavidinTrinidad
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
Exotic BUSH FOOD in TRINIDAD!! Curry Armadillo & Iguana in Caura, Trinidad!!
????????CHEF JASON PERU:
????????CANDICE:
????????DAVID:
???? MY TRAVEL/FOOD BLOG:
After trying lots of more common Trinidadian foods, I took a walk on the wild side with some exotic Trinidadian bush food in Caura, Trinidad!
My friend Chef Jason Peru and I headed to Caura in rainforest in the northern part of the island for this unique food experience.
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We met up with some friends, who showed us all the fruit trees nearby. They had lime, grapefruit, tangerine, mango, coconut, and guava trees. There are over 200 types of fruit trees here!
I started with an unripe guava, which was a little sour but sweeter near the center. The tangerine was also amazing. Then, a guy climbed a tree and got me a coconut, which I drank the water from.
It was so refreshing! Next, Jason and I tried a sweet and sour clementine and a vibrant and tart grapefruit. Then, I had a fruit that was a unique cross between a lime and an orange!
Next, it was time to cook! The guys here were making fish broth, curry goat, chicken pilau, curry iguana, and armadillo!
Next was a pomerac, which is a waxy apple- or pear-like fruit that grows throughout the Caribbean. I followed that with some wild chadon beni (culantro).
Then, we walked to the river, which was crystal clear! Nearby was some sugarcane, which was the ultimate sugar rush! You chew it, suck on it, and then spit it out.
Back at the house, we had fish, pork and chicken, as well as a soup cooking. They added spices to the goat curry, which smelled amazing.
They had some kingfish broth going as well. While it cooked, we took some shots of alcohol and watched them cook duck, chicken, a rich-looking pilau, potatoes, and more.
Then, I watched them chop up the iguana! He floured it to clean it and then rinsed it before adding garlic, pepper, ginger, chadon beni, and tomatoes.
Everything smelled incredible. I tried some of the kingfish broth, which also contained noodles, carrots, sweet potatoes, dumplings, garlic, celery, onions, pimientos, peppers, and other vegetables.
Then, they added a lime and spicy pepper to it, which enhanced the flavor so much! It was bursting with flavor and easily the best fish soup I’ve ever had!
Next, I headed back down to the river to see how the iguana was cooked. They added garlic, pepper, ginger, chadon beni, onions, and tomatoes to it. They steamed it in a pot over stones by the river.
Nearby, they were getting ready to cook the armadillo in another pot over stones. First, they toasted cumin seeds, green habanero peppers, pimiento, onion, garlic, jeera, saffron, and curry powder.
Then, they added water, let it reduce, and then added the armadillo meat. The curry was tasty and light. Adding coconut milk really enhanced it and tied it all together!
The iguana meat was tasty, gamy, and muscular, and the flavors were amazing. Next, they prepared some snapper with the spices and ingredients.
The armadillo was also very muscular. The meat was creamy, and I loved the dry roast. It was too good. I loved the fat layer under the shell!
Both of them were unreal. Next, we headed back up to the house to try the tippy tambo, which are little waxy potatoes and a local fruit called peewah.
The curry goat was fatty and meaty, with so much flavor. I also loved the pilau. It reminded me of Latin-American rice dishes I’ve had.
I loved the brown sugar, pigeon peas, and chicken in it and mixing in the gravy from the curry goat was amazing. The curry goat was so great, I had to get more!
I finished with some chewy and spongy goat belly curry, and a tender, buttery, and light steamed snapper with tomatoes!
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#Davidsbeenhere #TrinidadAndTobago #CITY #TrinidadianFood #DavidinTrinidad
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
Eating DOMINICAN CHINESE FOOD for the FIRST TIME in Portsmouth, Dominica!
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When indentured servants from China arrived in the Caribbean in the 19th century, they brought their cuisine with them, integrating Chinese flavors into a melting pot that also includes Amerindian, Creole, and African influences. Join me as I explore the world of Dominican Chinese food!
RIVERSIDE INTERNATIONAL RESTAURANT & BAR: After watching Chef Steven prepare several dishes in the kitchen, we dove into our incredible Dominican Chinese spread. They brought us potstickers, chow mein, a Szechwan beef bowl, sweet & sour chicken, spring rolls, lobster stir-fry, ginger rum, and fresh passion fruit juice. Everything was incredibly fresh and flavorful, but the chow mein was definitely one of my favorites!
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#davidsbeenhere #foodie #streetfood #travel
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 95 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Thanks for watching and subscribing!
7 Authentic TRINI DISHES!! Cooking TRINIDADIAN FOOD with @TriniCookingwithNatasha in Florida!
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After falling in love with Trinidadian cuisine during my trip to the island, I found myself craving it at home. So I linked up with a friend who happens to be the top Caribbean food influencer in the world! Come with me as we make authentic Trinidadian food with Natasha Laggan!
Through YouTube and social media, Natasha has made quite the name for herself as one of the foremost authorities on Caribbean cooking. I was super excited to watch her do her thing and have some more delicious Trini food!
???? MY TRAVEL/FOOD BLOG:
???? DAVID’S BEEN HERE MERCH:
She’d be making doubles, paratha roti, curry conch, curry ravioli with shrimp, and pork wallap. It was 9:30 a.m. And we’d be starting with some doubles!
Natasha made us some cherry coconut drops as well, and then started making the parathas. He rolled out the dough and added a mix of butter and Crisco before rolling it into a ball and letting it sit so it can rise.
Then, she started on the doubles bara using all-purpose flour, salt, yeast, sugar, turmeric, baking powder, and lukewarm water. She lets the dough rest for 10 minutes.
Next, she added a mix of chadon beni, garlic, and pimiento peppers to some chickpeas and dal with split peas she’d soaked overnight. Then, she added Amchar masala, jeera, turmeric, and all-purpose seasoning. It smelled so good!
Then, she jumped on the conch. She toasted some cumin seeds and fenugreek in a pan with oil, before adding scallions and onions, curry powder, and finally, the conch! It was a tropical curry and I couldn’t wait to eat it!
Then, the added the curry conch to an Instant Pot with some water to further tenderize it. After that, she started on the shrimp wontons using shrimp she marinated the night before with some Chinese spices.
She added a bit of shrimp to the wonton wrappers and fried them up. I love watching food being made. It makes me look forward to it even more! The wontons came out perfectly golden.
Then, she started pinching off small balls of bara dough, patted them out with oil, and fried them for less than 10 seconds each because they’re so thin!
Next was the curry ravioli with coconut curry sauce. She toasted some spices and added curry powder, water, and then the shrimp. In another pot, she boiled the ravioli and then added then to the shrimp and sauce.
The curry conch tasted great! Next was fried pork with soy sauce and Chinese seasoning. She sliced it thin and patted out the roti. Then, she cooked them on her tawa.
Then, she added the pork to a wok with spices, fries, peppers, and onions. It was spicy and tasty, with Chinese flavors. Then, it was time to eat!
We added chana, chadon beni sauce, tamarind sauce, pepper sauce, and cucumber to the doubles. They were excellent. I loved the fluffy bara and spice.
The wontons were crunchy and packed with shrimp curry. The sauce was a mix of ketchup, pepper sauce, and chadon beni sauce.
Next, the conch with roti blew me away. I loved the sweetness and the curry leaves. It was one of the best conch dishes I’ve ever had!
Next was the coconut curry shrimp ravioli, which blew my mind. It was one of the best pasta dishes I’d had in a while! I loved the tender pork, vegetables, and soft fries in the pork wallap.
Finall, the cherry coconut drop was a crunchy, slightly fluffy biscuit with cherries and coconut. I would love it with chai or coffee!
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#Davidsbeenhere #Miami #USA #DavidIsFlorida
About Me:
My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,300 destinations in 88 countries, while documenting them on my YouTube channels, travel blog, and social media sites.
I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining. Let’s explore the world together!
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The Ultimate TRINI STREET FOOD Tour of THE CROSS in San Fernando, Trinidad!!
????????RANDALL & MELINA:
???? MY TRAVEL/FOOD BLOG:
On my last night in Trinidad and Tobago, I knew I had to go on one last nighttime street food tour! Join me as I enjoy Trinidadian street food at The Cross in Southern Trinidad!
The Cross is an amazing street that’s lined with over two dozen street food vendors! They sell everything from chicken wings to burgers to gyros.
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Joining me were Rendel and Melina, a married, food-vlogging couple who run Rendelina Reviews. We started at Naldo’s Peri Peri Grill, a food truck that sells specialty burgers, hot dogs, wings, and salads. They’re famous for their peri peri wings!
I wanted some peri peri chicken and some Cajun fries! In the kitchen, I saw them making chicken wings, chicken burgers, fried eggs for the burgers, and more!
The peri peri chicken and Cajun fries looked incredible. They were covered in lots of sauces and seasonings. The chicken wings weren’t too spicy, but were smoky and a little creamy. There was some guava flavor in there, too! The meat fell right off the bone.
The fries weren’t super crispy but had a ton of amazing flavor. The Cajun spice kind of crept up on me, but it wasn’t unbearable.
Next, we headed to Irie Dawgz, which sells hot dogs and burgers. But some of these vendors also sell breakfast! In the back, we got the Big Man Ting burger, which contains a beef patty, a turkey patty, a sliced hot dog, chili, nacho chips, several sauces, and cheese!
It’s a huge, messy burger! It’s so big, you can’t share it. The patties are 5 ounces each. It’s like a mix of a burger, hot dog, and a sloppy Joe. It’s so filling and has some spiciness and a bit of sour as well! It’s the ultimate mix of Trini flavors!
Rendell also got a Big Man Ting hot dog, which is all of the same toppings on two huge hot dogs! It’s so full of flavor and the bun is super fluffy. I’m not usually a hot dog guy, but it was too good!
Next, we stopped at ‘D’ Cabin, where they were frying up tons of chicken with fries. We got two pieces of chicken with some fries. I was told it’s spicy and that they have amazing sauces!
It was very juicy and smoky, and the chicken was fresh, never frozen. Adding some tamarind sauce added a sweet and spicy element that I couldn’t get enough of. I noticed that every tamarind sauce in T&T was different!
I added some tamarind and garlic sauces to my fries, which was amazing. Then, I tried the pepper sauce, which was hot! Luckily, they brought me some water!
Next was SeaFood Boil TT, which is said to have the best seafood boils in T&T! They make a lobster with a unique butter sauce, shrimp in butter sauce, and more. They put the shrimp inside the lobster!
The shrimp were so succulent, and the butter sauce was unbelievable. The sauce had the perfect amount of spice! We followed it with the provision pie, which was sweet and starchy and made from root vegetables.
Then, we dove into the lobster, but there were still tons of shrimp inside! The lobster was super buttery. The butter sauce was unreal with it! It melted in my mouth! It was so messy and so good!
Next was Cheesecake House, where they make cheesecake milkshakes! It’s a milkshake with a whole slice of cheesecake, Oreos, and whipped cream on top!
It’s so huge and thick, you have to drink it down. Then, you dunk the cheesecake into the milkshake. Between the cheesecake, caramel, chocolate, and whipped cream, it’s ultra decadent!
At Sandough, they sell drinks. I went with a hibiscus mint iced tea. I loved the refreshing mint and the hibiscus flower flavor. The perfect way to end this tour!
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#Davidsbeenhere #TrinidadAndTobago #SanFernando #TrinidadianFood #DavidinTrinidad
About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience and document unique cultures on my YouTube channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
Where have you been?
P.S. Thank you for watching my videos and subscribing!
1,463,700 Scoville!! ???? SCORPION CHILI PEPPERS - Spiciest Food in Trinidad & Tobago!!
???????? Huge Lobsters in Trinidad:
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TRINIDAD AND TOBAGO - Welcome to Trinidad and Tobago and one of the things I was most excited to try when I was there were the Trinidad scorpion chilies - lab tested at 1,463,700 Scoville heat units - making it one of the hottest chili peppers in the world! The scorpion peppers are indigenous in Trinidad and Tobago and today we’re going to try them out.
Big thank you to #visitTrinidad for inviting me to Trinidad and Tobago and for making this trip happen! Guide to the things and food in this video:
Friends in the video:
Zaak (Foodie Tales with Zaak):
Tony Chow Lin On - Chinese LAUNDRY:
Kerryann Sultan’s Pepper Farm in Cunupia - Our first stop on this ultra spicy food tour in Trinidad is Kerryann Sultan’s Pepper Farm, where they are responsible for growing some of the best scorpion peppers you’ll find. It was so cool to see the source and how they grow.
Bertie's Pepper Sauce ( - Hot pepper sauce is one of the joys of eating food in Trinidad and Tobago and so it was amazing to see the process of one of the best hot pepper sauces in Trinidad.
Quan Kep's Pork Shed ( - Next we’re heading over to Couva, Trinidad & Tobago, to Quan Kep's Pork Shed, know for their crispy fried pork and Trinidadian Chinese dishes. The food was amazing, the crispy pork and the hot peppers - and the fried pork with the Moruga scorpion chili. Chinese food is yet another cultural representation of Trinidadian food.
Sylvie's Roti Shop ( - San Juan, Trinidad & Tobago - Finally to complete this extra spicy food tour we went to one of Zaaks favorite roti shops for rice and dal and accompanying dishes. And this is where I tasted the true power of the Trinidad scorpion - absolutely fire!!
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10 Must-Try Foods In Trinidad & Tobago ???????? Foodie Nation
Kezzianne links up with @jelinthemix to discuss the top ten foods to try in Trinidad and Tobago!
1. Doubles, Saheena, Aloo Pie, Pholourie
2. Roti, Buss up Shut, Dhalpourie
3. Fried Chicken; Royal Castle Pepper Sauce, KFC
4. Curry Crab and Dumpling
5. Sunday Lunch; Macaroni Pie, Callaloo, Fried Rice, Potato Salad, Stew Pork, Pigeon Peas
6. Barbecue, Chicken, Lamb, Chadon Beni, Garlic Sauce
7. Chinese, Wontons, Chunky Veg, Pow, Chicken Special
8. Gyros; Lamb, Chicken, Beef
9. Corn Soup
10. Bake and Shark, Shrimp at Maracas Beach
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Connect with Kezzianne Miller: @kezzidoeseat
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Eating Port Of Spain Trinidad & Tobago Carnival 2020
Chef Jason Peru and Content Creator/ Youtuber Azalea Hart take a bite out of Port Of Spain. Join us as we tour the nations' capital and show you some cool spots to enjoy some local food favorites in Trinidad & Tobago.
01 Trini Flavors - Corner of Park & Richmond Street
02 Taryn's - 23 Mucurapo Road
03 Sauce Doubles - Next to Smoky & Bunty's, Corner of Ana Street & Ariapita Avenue
04 Fruit Vendors - Intersection of Charlotte Street & Independence Square
05 Uncorked - 20 - 22 Tragarete Road
06 Dreamy Creamy - 35 Saddle Road
07 Carnival Village - Queens Park Savannah
08 Vendors & Snow Cone - Queens Park Savannah
09 Kanhai Roti - Western Main Road, St. James
#foodie #foodblog #travel #trinidadandtobago #carnival
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Follow Azalea on instagram:
Azalea Hart went to school for broadcast journalism and has a passion for story-telling, content creation, her Trinidadian roots and pop culture.
Her Mission:
A proud Canadian of Trinidadian heritage, Azalea’s passion for carnival and Caribbean culture is just as evident as her drive, work ethic and determination.
Azalea remains humble and steadfast in her mission to share Caribbean culture with the masses while steadily building her entertainment empire.
YouTube Overview:
Azalea began her online show Carnivlog in 2015 when she decided to share her Carnival experiences with the world - from fetes to food to fun!
She evolved her channel from focusing solely on Carnival recaps to documenting her journeys to celebrity interviews with Caribbean artistes such as The Queen of Soca: Alison Hinds, Nailah Blackman, Kes the Band, Sean Paul and more.
In addition to producing Carnivlog - Azalea started a second channel by her own name Azalea Hart focusing on pop culture, Disney and trending topics.
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The Famous Ramen Spot In Port of Spain Trinidad Woodbrook Yard | Trinidad Street Foods | Wild Meats
Trinidad Street Foods , Gyro on Ariapita Avenue #shorts
#shorts #youtubeshorts