Split the trip. Port of Spain is the base for Trinidad: the Queen's Park Savannah, the museums, the panyards in Woodbrook and Laventille, and the flat-bottomed boat that goes into the Caroni Swamp at dusk to watch the scarlet ibis come in. From there the north coast is a day at a time. The Saddle Road climbs over the Northern Range to Maracas Bay, and the coast road carries on to Las Cuevas and Blanchisseuse, with Grande Riviere further east, where leatherbacks nest from March to August. The Arima Valley behind the town is the birding half of the island, and the south, around San Fernando, is where the energy industry and the Pitch Lake at La Brea are. Give Tobago the second week and pick an end. Crown Point and Buccoo hold the reef, the beaches and the Sunday-night party; Speyside and Charlotteville in the northeast hold the diving, the Main Ridge forest and almost nobody. If the trip lands on Carnival, keep Trinidad for the road days and cross afterwards.
1 Trinidad and Tobago city guide
Fun fact
On 1 August 1985 Trinidad and Tobago replaced Discovery Day with Emancipation Day, becoming the first country in the world to make a national holiday of the end of slavery. The date marks 1 August 1838, when full emancipation took effect across the British Caribbean, and the holiday is kept as a procession and a night of drumming rather than a day off, which is also why the Tobago Heritage Festival is timed to end on it.
Stereotypes, sorted out
The realityIt is two islands that want different holidays. Trinidad is industrial, urban and Indo- and Afro-Caribbean, with the Carnival calendar, the food and the birding. Tobago is a small reef island with a rainforest down its spine. Treating either as a side trip to the other is the most common planning mistake.
The realityIt is a competitive season with a road finale. From Boxing Day the panyards rehearse in public, the calypso tents open, and the Panorama, Calypso Monarch and Soca Monarch contests run for weeks. J'Ouvert starts in the dark on Carnival Monday with mud, oil and paint, and the costumed bands go on the road afterwards. The beaches are largely empty that week.
The realityTrinidad earns its living from oil and gas, not from tourism, and its coastline shows it. The beach holiday is on Tobago and on Trinidad's north coast; the rest of Trinidad is a working island that happens to hold one of the densest bird lists in the Americas.
The realityThe islands sit at the southern edge of the Atlantic hurricane belt and most systems track north of them. The wet season from June to December brings afternoon rain rather than storms, and Tobago is more exposed than Trinidad. Season matters here mainly for what is nesting, flowering or being celebrated.
The realityEnglish is the official language and the working one, everywhere. Trinidadian Creole is what you will actually hear, Spanish is widely taught and increasingly heard in Trinidad, and Trinidadian Hindustani survives in religious and musical use.
How to get it right
- A lime is the local word for hanging out, and it is an invitation rather than an event. It has no start time, no agenda and often no fixed venue, and turning one down twice is noticed.
- Ask before photographing a masquerader, a panyard rehearsal or anyone in costume. Carnival looks public and much of it is deeply personal.
- Doubles is eaten standing at the stall, and the only question you will be asked is how much pepper. Say slight if you are unsure; the answer is not reversible.
- Religious festivals are shared rather than segregated. Non-Hindus light deyas at Divali and non-Muslims watch the tadjahs at Hosay, but Hosay is a commemoration and not a carnival, so behave accordingly.
- Greet people before you ask them anything. A good morning first is not optional politeness here, and skipping it reads as rudeness rather than as efficiency.
- Tobago keeps its own pace and its own institutions, and referring to the whole country as Trinidad in front of a Tobagonian will be corrected, usually with good humour.
Famous Trinbagonian faces
Brian Lara
V. S. Naipaul
Machel Montano
Nicki Minaj
Calypso Rose
Lord Kitchener
Peter Minshall
Hasely Crawford
C. L. R. James
Earl Lovelace
Sam Selvon
Geoffrey Holder
Heather Headley
Billy Ocean
Winifred Atwell
Ellie Mannette
Dwight Yorke
Ato Boldon
Keshorn Walcott
Janelle Commissiong
Eric Williams
Kamla Persad-Bissessar
Kwame Ture
Anya Ayoung-Chee
Must-try Trinbagonian food
Doubles
Two soft fried baras folded around curried channa, with tamarind, shadon beni and as much pepper as you ask for. Breakfast, and the national snack.
Bake and shark
Fried flatbread and fried shark, then a condiment bar you build yourself. Maracas Bay is where it is eaten.
Buss up shut
Paratha beaten until it looks like a torn shirt, served to mop up curry rather than to wrap it.
Dhalpuri roti
A skin filled with ground split peas, wrapped around curried goat, chicken or duck. The one most people order.
Curried duck
Cooked down slow, usually outdoors, usually with rum involved. A river-lime dish rather than a restaurant one.
Curry crab and dumpling
Tobago's plate: blue crab in coconut curry with a heavy boiled dumpling. Eaten with your hands, and messily.
Pelau
Rice, pigeon peas and chicken cooked down in burnt sugar and coconut milk. The pot that turns up at every beach lime.
Callaloo
Dasheen leaf, okra, coconut milk and often crab, blended smooth. Sunday lunch, beside the macaroni pie.
Macaroni pie
A baked, sliceable macaroni cheese, and a side dish taken as seriously here as the meat it sits next to.
Stew chicken
Browning is the whole trick: sugar burnt in oil until it turns, then the chicken goes in and takes the colour.
Souse
Pig trotter or chicken foot cured in lime, cucumber, onion and hot pepper. Saturday food, served cold.
Corn soup
Split peas, corn on the cob and dumplings out of a roadside pot, and the reason people are still out at two in the morning.
Aloo pie
A fried dough pocket of spiced potato, split open at the counter and filled with chutney and pepper sauce.
Pholourie
Split-pea fritters sold by the bag, and never without tamarind chutney.
Black cake
Dried fruit soaked in rum for months, then baked almost black. Christmas and weddings, and a small slice is enough.
Kurma
Fried dough sticks in a ginger sugar glaze, sold in bags at Divali and at every Carnival fete.
Sorrel
Hibiscus calyces steeped with clove and ginger, served cold and often with rum in it. Christmas in a glass.
Mauby
Tree bark boiled with spice, drunk cold and bitter. An acquired taste, and worth acquiring.
Angostura bitters
Made in Laventille since the company moved from Venezuela in the 1870s, and in cocktails on every continent since.
