|English colonisers whose cuisine melded|
Doubles are, in many ways, the poster child for the cuisine of Trinidad & Tobago, which was born from an eclectic and often fraught history that produced a culinary fusion from the cultures that have called this island home. The foodways and techniques of Indigenous tribes were absorbed by Spanish, French and English colonisers whose cuisine melded with that of those they enslaved and indentured: West Africans, Chinese and Indians.
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