Trinidad
on Bowdoin St.
cooked like Mum makes it ♪
Oxtail that falls off the bone, curry goat with paratha, doubles done right, and the jerk mac that built the line out the door. Real Trini home cooking — right on Bowdoin Street.
Mum’s recipes
of joy
Recipes carried from Port of Spain to Bowdoin Street.
Mum Mich started the way every good Trini kitchen does — feeding people. The same pots, the same scotch-bonnet heat, the same callaloo recipe that hasn’t changed in thirty years, now cooking on Bowdoin Street in Dorchester.
Everything is made the long way: oxtail braised for six hours, curry ground fresh, doubles fried to order. Come hungry, leave full, and call us when you’re feeding a crowd — we cater the whole lime.
Slow pots, scotch-bonnet heat.
Oxtail
Slow-braised six hours until the meat falls from the bone. Served over rice and peas with steamed callaloo.
Falls off the bone
Brown Stew Salmon
Atlantic salmon braised in scallion, thyme and browning sauce. Plated with bakes and slaw.
House favourite
Curry Goat
Bone-in goat, Trinidadian curry, potato. Served with paratha roti. Heat served on the side.
With paratha
Stew Chicken
Chicken browned and stewed down in thyme, scallion and pepper. Served over rice and peas.
StewedCurry Chicken
Trinidadian curry chicken slow-cooked with potato. Roti or rice on the side.
CurryBaked Turkey Wings
Whole turkey wings baked tender in brown gravy. A Sunday-plate favourite.
Sunday plate
Jerk Mac & Cheese
Three cheeses, slow burn of jerk seasoning, crisp golden top. The dish that built the line out the door.
Built the line
Callaloo
Dasheen leaves, okra, coconut milk, scotch bonnet. Mum’s recipe — unchanged in thirty years.
Mum’s recipeRice & Peas
Rice simmered with pigeon peas and coconut milk. The backbone of every plate.
The backboneSteamed Cabbage
Cabbage steamed down with carrot, sweet pepper and thyme.
SideCollard Greens
Slow-cooked greens with garlic and a little heat.
Side
Doubles
Two soft bara, curried chickpea, tamarind, cucumber chow. The way Trinidad eats breakfast — anytime.
$6 of joyCorn Soup
A thick split-pea and corn soup with dumplings. The weekend pot.
Weekend potSaltfish Accra
Golden salted-cod fritters, crisp at the edges and peppered just right.
Sample — confirmPholourie
Lightly spiced split-pea fritters with a tamarind dipping sauce.
Sample — confirmSorrel
Hibiscus steeped with ginger and clove, served cold. A holiday classic.
Sample — confirmMauby
Bittersweet bark-brewed drink over ice. An island staple.
Sample — confirm
Peanut Punch
Blended peanut, milk and warm spice — rich and filling.
Sample — confirmGinger Beer
House-brewed ginger, bright and fiery. Shaken over ice.
Sample — confirmPelau Tray
Burnt-sugar rice cooked down with chicken and pigeon peas. Feeds a crowd.
Sample — confirmRoti Platter
Curry chicken or goat with buss-up-shut roti, party-size.
Sample — confirmDoubles Party Box
A dozen doubles boxed for the table, pepper and chutney on the side.
Sample — confirmWhat people say
“The oxtail is unreal — falls apart, deep gravy, real Trini seasoning. Tastes like my grandmother’s kitchen.”
— Sample review · Kareem A.“That jerk mac and cheese is dangerous. I drive across town for it. Doubles are the real deal too.”
— Sample review · Tasha B.“Catered our family lime — the pelau tray and roti platter fed everyone and then some. Will book again.”
— Sample review · Marlon G.Hungry? Call it in.
Pick up on Bowdoin Street or order through your favourite app. Catering trays for the whole lime — call a day ahead.
Five Bowdoin Street, Dorchester.
Closed Mondays · confirm exact hours
