Category: Caribbean Cuisine and Recipes

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.

Jamaican Jerk Seasoning

Jamaican Jerk Seasoning

Hot and spicy, with a wildly sweet aroma! It is wonderful on pork, chicken and seafood. This is the next best thing to being on the beach in Jamaica. This recipe is intended for rotisserie or indirect grilling methods but can also be used for roasting meats in the oven.

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Macaroni Salad

Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. Much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes.

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Niños Envueltos - Stuffed Cabbage Rolls

Niños Envueltos – Stuffed Cabbage Rolls

These cabbage rolls are a mixture of rice and beef mince wrapped in cabbage leaves and slowly cooked in a tomato sauce. This healthy and delicious dish can be frozen, just like spring rolls, and reheated later.

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Pan de Agua - Puerto Rican Water Bread

Pan de Agua – Puerto Rican Water Bread

Similar to French or Italian bread, Puerto Rican water bread (pan de agua) uses the same basic ingredients, however the baking procedure is different. The dough is put in a cold oven, set above a pan of boiling water. The bread continues to rise as the oven heats causing the crust to become thin and crisp.

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Cuban Roast Pork – Pernil O Pierna Asada Estilo Cubano

Pernil O Pierna Asada Estilo Cubano – Cuban Roast Pork Shoulder

You have possibly never tasted a more delicious roast pork than this Cuban Roast Pork. A large pork shoulder is slow roasted with the mojo sauce that has been marinated into the meat giving it that most delicious taste. The aroma will mesmerise you when this pork is roasting in the oven.

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Salada di Batata – Potato Salad

The Brazilian salada de batata are made with large cubes of steamed or boiled larger potatoes, generally peeled before cooking, either passed in the pan with garlic, chives and parsley, or some other herbs or vegetables, and covered with cream, or mixing mayonnaise, some olive oil, raw garlic, raw onion and other herbs and one more or various other ingredients.

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Salsa-Ajili-Mojili-Hot-Pepper-and-Garlic-Sauce

Salsa Ajili Mojili – Hot Pepper and Garlic Sauce

Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. The sauce is a combination of olive oil, garlic, coriander or culantro, hot peppers, pepper, vinegar or citrus juice, all finely chopped or blended, simmered and cooled to serve.

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Sazón – Puerto Rican Seasoning Salt

Sazón means “seasoning” in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavour, but also a subtle orange hue to many dishes. Many island cooks use the store-bought version. Here is a homemade approximation.

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Sofrito

Sofrito

Sofrito is the secret ingredient in many Latin Caribbean dishes and it’s so easy to make. It’s a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired result.

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Soup Joumou – Haitian Beef and Pumpkin Soup

Pumpkin based, packed with veggies, beef, and pasta, this soup holds a huge historical significance being a symbol of Haitian independence! It is traditionally eaten on January 1st and is usually called Haitian New Year’s Soup.

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Tajadas – Fried Sweet Plantain Chips

Tajadas are a dish of fried plantains that are sliced diagonally. It is a typical food of Caribbean and South American countries

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Tamarind Chutney - Imli Ki Chutney

Tamarind Chutney – Imli Ki Chutney

This tangy chutney can be used as a dip or stir-in sauce for numerous snacks (an example being the Trinidadian Aloo pie).

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Trinidad and Tobago Cuisine

Trinidad and Tobago cuisine is indicative of the blends of Indian, Amerindian, European, African, Creole, Chinese and Lebanese gastronomic influences.

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