No Carnival experience in Trinidad and Tobago is truly complete without sampling the nation’s iconic street foods—particularly the world-renowned Maracas shark and bake and flavorful hot fish pies. These beloved local delicacies, elevated by the distinctive chadon beni sauce, are sought after by both visitors and residents alike.
For those eager to recreate these authentic flavors at home, acclaimed local chef Wendy Rahamut provides accessible recipes that capture the essence of Trinidadian culinary tradition. Notably, she recommends substituting shark with sustainable fish alternatives due to ecological concerns and the pronounced ammonia content in shark meat.
The Maracas Fish and Float recipe features firm fish fillets marinated with chives, chadon beni, garlic, and lime juice, then fried in coconut oil. The accompanying “float” dough combines flour, yeast, sugar, and shortening, formed into rounds and deep-fried until golden.
For Carnival fish pies, a flaky dough encases a savory filling of steamed fish, potatoes, fresh herbs, garlic, and spices, shallow-fried to perfection. Both dishes are traditionally served with a vibrant chadon beni pesto—a blend of shadow beni leaves, Spanish thyme, garlic, hot pepper, lime juice, and olive oil.
These recipes not only offer a taste of Trinidad’s Carnival spirit but also enable home cooks to avoid crowded vendors while enjoying authentic, handcrafted versions of these national favorites.