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| Cuisine of Trinidad and Tobago ： ウィキペディア英語版 |
Trinidad and Tobago cuisine
Trinidad and Tobago cuisine is indicative of the blends of Indian, African, Creole, Amerindian, European, Chinese and Lebanese gastronomic influences.〔(Manas: The Indian Diaspora, At Home in Trinidad )〕〔http://books.google.com/books?id=zNA8RWWB3gwC Sweet hands: island cooking from Trinidad & Tobago By Ramin Ganeshram, Jean-Paul Vellotti〕
Trinidad and Tobago has one of the most diverse cuisines in the Caribbean and is known throughout the world. 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 dhishes 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.
==Main meals==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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