| Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine. These traditions were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region. |
An aloo pie is a variant of the samosa popular in Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being the Hindi word for “potato”) and other vegetables like green peas or chana dal (split chickpeas without their seedcoat).
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie and pepper pot. Fungie is a dish that’s similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster.
Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.
Plantains are firmer and lower in sugar than regular bananas, and while bananas are usually eaten raw, plantains are mostly cooked. You can use green plantain to make tostones, but the riper the fruit, the sweeter the taste of this Caribbean and Latin American cuisine staple. In the case of Atol de Platano, use ripe plantains. You’ll know they are ready to use when the peel turns black. This beverage can be served at any time of day.
Avena is a South American beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar.
Bajan Pepper Sauce is a Barbadian style hot sauce condiment made from hot peppers. It is similar to Cajan-style hot sauce and is traditionally applied in local Barbadian cuisine including: meat, poultry, or fish.
When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on the menu. Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.
Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the English speaking Caribbean islands.
A Buñuelo, a fried dough ball, is a popular snack in many countries, and is a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping. It is also an “essential” dish in Mexican cuisine.
These flavourful tropical beef burgers have a mango and coriander salsa adding a tropical twist reminiscent of the Caribbean, and creamy lime mayonnaise adding decadence.
Green Seasoning is a mixture of fresh herbs, onions, garlic and hot peppers. Making your own green seasoning is very easy. Choose herbs that you like. You must use fresh herbs to make green seasoning; dried herbs won’t work. There are certain herbs that people don’t like, feel free to leave out those herbs. Along with the fresh herbs, you will need onions, garlic and hot peppers.
Iced Coconut Soup is a traditional Cayman Island recipe for a classic chilled soup of coconut milk and chicken stock flavoured with curry powder.
Most jerk seasonings are wet mixtures that need to be refrigerated, but this dry mix will keep in an airtight container in the pantry.
Chorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.
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