Store Bay is synonymous with good Tobago food. If you live in Tobago, been to Tobago or even read about Tobago, you know this!
The culinary experience here centers around our Food Court. Miss Esmie, Miss Jean's, Miss Trim's, Miss Sylvia's, Miss Alma's, Miss Joicie's with their legendary "sweet hand" have been delighting the taste buds of food lovers since the 1980s.
The food vendors have long been the standard-bearers of Tobago's world-renowned cuisine. Here you'll find Crab and Dumpling, Curry Goat or Stew Chicken w/ Callaloo and provision, Coo Coo, Roti, Bake and Shark - all of them key ingredients in our multicultural National Heritage. After a savory lunch, satisfy your sweet tooth with sweets like Coconut Fudge, Sugar Cake & Benne Balls. We have some of the islands best homemade ice-cream - with flavours like Rum n Raisin, Barbadine, Soursop and Guiness, you're bound to find a cone that suits you just right.
Our beach bars, Tobago Taxi Co-op & CHOLSON's Place serve up cold beverages as well as lunch items ranging from burgers & hot dogs to traditional creole platters.
This really is a foodie's paradise. Come to Store Bay for A true taste of Tobago
In the meantime, until you join us here, try this recipe...
CURRIED CRAB & DUMPLINGS
Prep time: 25 min
Cook time: 45 min
Serves: 4 as a starter
For the curried crab
- 2 tbsp vegetable oil
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 3 tbsp Madras curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 300 ml water
- 1 red or green pepper, finely chopped
- 3 tbsp green seasoning, (blended mixture of chive, garlic, onion, cilantro, flavour pepper)
- 1 x 400 ml tin coconut milk
- 1 crab, cut into large pieces in the shell
- squeeze lime juice
For the dumplings
- 150 g plain flour
1. For the curried crab: heat the oil in a pan and gently fry the onion and garlic until softened. Add the curry powder, turmeric and cumin and cook over a low heat for a minute, stirring.
2. Add half the water to loosen the mixture, and cook gently for a further 5-10 minutes.
3. Add the pepper and the green seasoning and stir well. Pour in the coconut milk and remaining water. Add the pieces of crab to the sauce and simmer for about 10 minutes. Meanwhile make the dough for the dumplings.
4. For the dumplings: put the flour in a bowl and stir in enough water to make a smooth pliable dough. Turn out onto a floured work surface and kneed until smooth. Leave to rest for 20 minutes
5. Take a 7cm piece of the rested dough, roll to a long sausage shape and cut in to 1cm pieces. These can now be added to the curry pan, thickening the liquor as they cook.
6. Simmer the curry for a further 8-10 minutes. To finish add a squeeze of fresh lime just before serving.
7. Cut and roll the remaining dumpling dough into small balls, then roll thinly into 7cm circles.
8. Drop then flat dumplings into salted boiling water. When they float to the surface, they are ready. Drain and pat off any excess liquid.
9. Serve the flat round dumplings with the curried crab.