Plum chow is more than just a snack; it’s a taste of Tobago’s street food heritage.

The dish dates back to the days when seasonal fruits like hog plum (also called golden apple or Spondias dulcis) were abundant during the dry season. Tobagonians, known for their creativity in the kitchen, began mixing chopped green plums with salt, pepper, garlic, and fresh herbs like shadow beni to make a zesty, tangy treat that was both refreshing and addictive.

In the old days, children would gather plums straight from the tree, and neighbourhood vendors would sell plum chow in small plastic cups at school gates, beaches, and festivals. Over time, every community developed its own style, some adding lime juice, others a touch of vinegar or hot pepper for extra bite.

Today, plum chow remains one of Tobago’s favourite local snacks, a must-try for visitors looking to experience true island flavour. You’ll find it at Sunday School in Buccoo, on the beach at Store Bay, or even freshly made in someone’s kitchen after a long lime.

It’s not just food, it’s a piece of island memory, passed down through generations.