Have a visit to the Caribbean pending on your list? Wait no more! The longer you keep it pending, the longer you are missing out on witnessing the splendid white sandy beaches, sparkling sea, vivacious culture, and soft weather. This cluster of islands is dreamy and especially, its food is a colorful journey. So, book your tickets on LatinOFare and head out to experience one of the most delightfully enriching dishes with our Caribbean Food Guide.
Pepperpot
Found across the streets of Public Market in Antigua’s main city of St John’s, this is one hearty and tempting stew made with aubergine, okra, squash, spinach, eggplant, and potatoes – cooked with a meat. Some places add cornmeal dumplings or patties to it to make it more consistent. This perfect blend of meat and vegetables is heart-warming.
Jerk Chicken
A signature dish of Jamaica, Jerk is sharp, fiery, and spicy. Jerk actually refers to a style to cooking where dry/wet meat is marinated with a hot spice mix and cooked or grilled to tongue-searing perfection. Influenced from the cultures of Africa, Portugal, and Latin America, this method of cooking is applicable to many meats, chicken is preferred as it imbibes the flavor well and is cheaper.
Lechón Asado
This dish might just give you fits of ecstasy from its delicious taste of smoky, spit-roasted suckling pig, served with rice, beans, and plantains. You can find this being sold at roadside trucks and stalls across San Jaun, Puerto Rico. Also, try ‘mofongo’, a porky treat served with fried plantains, garlic, and pork cracklings.
Goat Stew
This Caribbean dish is found in many variations across the three islands near Venezuela – Aruba, Bonaire, and Curacao. This healthy, thin, and clove-scented broth is a staple food in these islands. You can also try the amazing version of goat stew that includes a goat’s head and foot, found in Mannish water and Cayman Islands.
Callaloo
Adapted by the Caribbean from West Africa, this is a prominent dish of Jamaica, Dominica, Trinidad, and Tobago. Made of green leafy vegetables, those are cooked to form a thick, luscious stew with peppers, coconut milk, okra, pumpkin, onions, tomatoes, and choice of meat/seafood (preferably crabs or pigtails).
Conch Fritters
A staple in the Bahamas, Bonaire, and the Cayman Islands, this Caribbean dish is excellent in taste. You will find many roadside stalls selling fritters of conch’s thick, chewy meat. The dish appears like huge piles of pearly pink shells, and is also added to salads and stews. Conch fritters make for a superb tasting appetizer, finger food, or side dish with your drink.
Crabes Farcis
Ever heard of crabs stuffed with a hot, fiery mix of crabmeat, garlic, cive, shallots, and parsley; topped with bread crumbs and a knob of butter on each stuffed crab shell? Well, here you are! Devour the incredible flavor that this dish offers in Guadeloupe and Martinique.
Cutters
Fresh meat or fish stuffed sandwiches made of very soft salt-bread, served across the streets, restaurants of Barbados – are heavenly and we bet you’d be asking for more after one down. While the stuffing recipe may differ, the taste of the dish overall is supreme. Order your cutter topped with Bajan pepper sauce and you will love the taste it leaves in your mouth.
