It seems as if the cuisine of Tobago borrowed the traditions of all the other countries in the world. At the heart of the local cuisine lie the traditions from China, Europe, and India, peculiarly combined with different findings of Creole, African, and Mediterranean origin, which eventually give this unique taste to each dish. Local restaurants will offer you traditional, typical for this region, Creole courses callaloo and pigeon peas. The first one is a soup, made with leaves of Okra, coconut, and taro. The second one is also a soup, but quite a spicy one. You should also try mashed green bananas, called tum-tum or tam-tam in other pronunciation, and crushed peas pancakes. If you like seafood, you will definitely not get hungry in Tulum. Really tiny clams called chip-chip, crabs, prepared with coconut, backed or fried freshwater cascadoo and just a great range of sea fish – that is what you can find in almost every food place on the island. Well, these and a shark. They prepare it in dozens of variants, from frying to tortillas, stuffed with meat of this sea animal. However, those, who prefer meat, will also find something for themselves. The locals like meat and know how to prepare it well in different variations. Moreover, they like both familiar to us pork, usually served with onion, pepper, cucumbers, and soy sauce, and meat of agouti, possum, which is called here “manicou”, and armadillo, whom the locals call “tattoo”. You can also find lizard
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