Ainsley's Caribbean Kitchen heads to Trinidad, where a melting pot of cuisines and cultures awaits him. With local chef Debra Sardinha as his guide, Ainsley explores Port of Spain's market in search of ingredients for his first recipe, Grilled Tamarind Tofu with Callaloo Pesto. Whilst at the market, the street food stand entices Ainsley to try one of Trinidad's specialties – Doubles – curried chickpeas in a fried bread roll. Intrigued by the local dishes, Ainsley visits Tara, to get a lesson in another specialty – the Roti. Exploring the country, Ainsley visits The Temple in The Sea, a Hindu Temple built on land reclaimed from the sea.Finishing up his Trinidadian experience, Ainsley couldn't leave this diverse country without a trip to Maracas Bay, known for it's stunning beach but also for the many stands selling the same dish – Bake and Shark. Inspired by the cultural diversity of the island, Ainsley whips up a Coconut Caribbean Chai, the perfect drink to end his Trinidad adventure.