🇹🇹CHEF JASON PERU: / chefjasonperu
🇹🇹CANDICE: / candicemohan.tt
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🧑🏽‍🍳 THE #1 DIRT OVEN: / thedirtoven
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After arriving on Tobago the previous night, I got up early to go on an all-out breakfast food tour of the island!
My friend David, and I would be exploring Crown Point on the southern tip of the island. We’d be starting with some doubles at Debe Delights!
⚽️BOL: / bol.football
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They sell doubles, aloo pies, and cheese pies. I watched them fry up the baras. I’m always amazed at how quickly they cook!
They add chana, mango chutney, chadon beni, and roasted pepper to the bara.
The doubles were so tasty and savory. I loved the mango chutney and the roasted pepper. The chadon beni added a nice earthiness. We enjoyed them with some Solo cherry soda, which is customary with doubles.
Next was the crispy aloo pie and a baigan pie, or eggplant pie. They were beautiful and golden brown. I liked tje eggplant more than the aloo!
David and I picked up Jason and Candice on our way to get some coffee. Tobago seemed like an island paradise. There was a lot of colonial architecture.
We drove to The #1 Dirt Oven, where we met a woman named Angela. It was beautiful, cozy, and rustic. They had aloe plants outside. This place is as traditional as it gets!
The had enabel cups, calabash shell bowls, and even masks made from calabash. First, Angela brought us a soursop smoothie. I watched the cook make pancakes from cassava and coconut.
The smoothie was thick and sweet, and milky, and also contained cinnamon and nutmeg.
They also cooked potato hash, steamed bhaji, smoked herring, saltfish buljol, coconut bake, fried shark, jack fish, and more.
Angela grows lots of peppers but can’t handle them. She likes to experiment with the different ingredients. They have lots of pepper sauces!
They also have lots of unique knicknacks around, including maracas, masks, cricket bats, old-school typewriters from the 1960s, and a bit of coral from the reef.
We started with a bread platter of cassava pone, pumpkin bread with cranberry, and sweet bread. The cassava pone contained coconut and almost reminded me of banana bread.
The pumpkin bread contained flaxseeds and sunflower seeds as well as cranberries. It was fluffier and more neutral. It was fresh, smoky, and artisanal.
The sweet bread had a harder feel and denser texture. It also contained flax, sunflower seeds, and dried fruits, as well as vanilla, cinnamon, and nutmeg. Sweet breads are essential in Tobago!
Then, we got some cassava flatbread, coconut bake, shark, and fry dry herring, smoked herring, bhaji, the saltfish buljol, and cocoa tea.
The cocoa tea was milky and flavorful! I loved that Angela grated some fresh cocoa on top.
The fry dry herring contained small bones and a slight breading. It was really nice!
The fried shark filet was very meaty and moist, and the coconut bake with pulled smoked herring was really flavorful. I also really liked the salted fish with the coconut bake, too!
The salted cod was better than the other fish. We added some salad and tamarind chutney to the crispy cassava-coconut flatbread, which blew me away. Everything was so fresh.
Adding a mix of everything on top was insane. I loved the papaya chutney, which also contained ginger, turmeric, tomato, and garlic.
Then, I tried the spicy chutney, which hit me right away! The cocoa tea cleansed my palate, and the roasted pepper chutney was maybe a 6 or 7 in terms of heat.
Breaking up everything and eating it with my hands was the best! Then, I saw where Angela has a guesthouse, garden, and is rebuilding the restaurant.
Where have you been?
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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 KZfaq 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?
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