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Sunny Island

House recipes

Six dishes. One jar.

Our takes on the Trinidad & Tobago classics, written the way the family cooks them — and the moments the sauce belongs in each pot.

  1. 01

    Doubles, Slight Pepper

    Doubles is the street food Trinidad wakes up to — two soft turmeric bara folded around curried channa, bought at the roadside and eaten standing over the wrapping paper.

    Makes about 18 bara · About 3 hours, plus an overnight soak for the channa
  2. 02

    Curry Chicken, Buss-Up-Shut

    Curry chicken with buss-up-shut is roti-shop food at its best — chicken simmered in a chadon beni-heavy green seasoning and a curry gravy, mopped up with paratha roti beaten until it shreds like a busted-up shirt.

    4 to 6 · About 4 hours, including marinating and dough rests
  3. 03

    Burnt-Sugar Chicken Pelau

    Pelau is the pot that follows Trinidadians everywhere — to the beach, to the river, to Sunday lunch — chicken, rice, and pigeon peas cooked down in one heavy pot over caramel made from burnt sugar.

    6 · 1 hour 30 minutes, plus marinating
  4. 04

    Callaloo, Swizzled to Silk

    Callaloo is the green heart of a Trini Sunday lunch — dasheen leaves simmered down with coconut milk, okra, and pumpkin, then swizzled until the pot turns thick and silken.

    6 as a side, 4 over rice · 1 hour
  5. 05

    Late-Night Trini Corn Soup

    Corn soup is what Trinidad eats standing up — ladled thick from a drum pot outside the fete at two in the morning, sweet corn rounds and flour dumplings sunk into a split pea broth.

    6 to 8 · About 1 hour 45 minutes
  6. 06

    Ten-Minute Pepper Shrimp

    Pepper shrimp is the cutter that disappears first at any lime — hot shrimp, sharp lime, enough pepper to keep the rum honest.

    4, or 6 as a cutter · 35 minutes

Every one of them wants the same jar.

One sauce, six pots. Tell us what you need and a person answers.

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