I spent two great weeks in one of the prestigious Caribean Islands and that was my first Caribbean holiday and girl, it was a game-changer! I went from stress-eating takeout to sipping piña coladas on the beach faster than you can say “island time.” But it wasn’t just the sun and sand that stole my heart and the food. Oh. My. God. The food! Every meal was a flavor explosion, from jerk chicken that made my taste buds do the cha-cha to fresh seafood that tasted like it jumped straight from the ocean to my plate.
I ditched my diet faster than my inhibitions, sampling everything from street food to fancy restaurant fare. By the time I boarded my flight home, my stomach was full, I gained weight, but my heart was even fuller. I knew right then and there, I was hooked on Caribbean cuisine. If you are a Caribbean fan why not make these 25 recipes that a chef from my favorite restaurant gave to me?
1. Jamaican Jerk Chicken
This dish is like a flavor explosion in your mouth! It’s spicy, smoky, and has this perfect balance of heat and sweetness that’ll make you wanna dance.
Ingredients:
- Chicken pieces (about 3 pounds) – $12
- Scotch bonnet peppers (2-3) – $1
- Green onions (1 bunch) – $1
- Garlic cloves (5-6) – $0.50
- Fresh ginger (2 inches) – $0.75
- Fresh thyme (2 tablespoons) – $1
- Allspice berries (1 tablespoon) – $0.50
- Brown sugar (2 tablespoons) – $0.25
- Soy sauce (1/4 cup) – $0.50
- Lime juice (2 tablespoons) – $0.50
- Olive oil (2 tablespoons) – $0.50
- Salt and black pepper to taste – $0.10
Instructions
- First things first, grab your blender and toss in those scotch bonnets, green onions, garlic, ginger, thyme, allspice, brown sugar, soy sauce, lime juice, and olive oil. Blend that mix until it’s smoother than your favorite playlist.
- Now, take your chicken pieces and make some shallow cuts in them. This is gonna help that marinade really get in there and do its thing.
- Pour your jerk marinade all over that chicken, making sure every piece is coated. Get your hands in there and massage it in if you have to. No shame in getting messy for good food!
- Cover that bowl with plastic wrap and let it chill in the fridge for at least 4 hours. But girl, if you can leave it overnight, that’s even better.
- When you’re ready to cook, preheat your grill to medium-high heat. If you don’t have a grill, your oven set to 375°F (190°C) will work too.
- Take the chicken out of the marinade and grill those pieces for about 12-15 minutes on each side. You want them nicely charred on the outside and fully cooked on the inside. If you’re using the oven, it’ll take about 45 minutes to an hour.
- While it’s cooking, baste the chicken with any leftover marinade to keep it juicy and flavorful.
- Use a meat thermometer to check that the internal temperature hits 165°F (74°C). Safety first, bestie!
- Once it’s done, let it rest for about 5 minutes before serving. This helps keep all those tasty juices inside.
Cook time: About 30-40 minutes on the grill, or 45-60 minutes in the oven (plus marinating time)
Estimated total cost: Around $18-20 for the whole dish
Serve this up with some rice and peas, and maybe a little coleslaw on the side, and you’ve got yourself a Caribbean feast that’ll transport you straight to Jamaica.
2. Trinidadian Curry Goat
This dish is straight fire! It’s rich, spicy, and so tender the meat just falls off the bone. It’s got that deep curry flavor that’ll have you coming back for seconds.
Ingredients:
- Goat meat, cubed (3 pounds) – $18
- Curry powder (3 tablespoons) – $1
- Garlic cloves (6) – $0.50
- Onion (1 large) – $0.75
- Scotch bonnet pepper (1) – $0.50
- Thyme (2 sprigs) – $0.50
- Potatoes (2 medium) – $1
- Coconut milk (1 can) – $2
- Vegetable oil (2 tablespoons) – $0.25
- Salt and black pepper to taste – $0.10
Instructions
- Start by seasoning that goat meat with salt, pepper, and half the curry powder. Let it chill in the fridge for at least an hour, or overnight if you’re patient.
- Heat the oil in a large pot over medium heat. Toss in the seasoned goat and brown it on all sides. This’ll take about 5-7 minutes.
- Add the chopped onion, minced garlic, and that fiery scotch bonnet. Sauté until the onions are soft and translucent.
- Sprinkle in the rest of the curry powder and stir it all up. Let it cook for another minute to wake up those spices.
- Pour in enough water to cover the meat, then add the thyme sprigs. Bring it to a boil, then lower the heat and let it simmer for about 2 hours. You want that meat tender AF.
- After 2 hours, toss in the cubed potatoes and pour in the coconut milk. Let it simmer for another 30 minutes until the potatoes are cooked through.
- Taste and adjust the seasoning if needed. You might want to add more salt or a squeeze of lime juice to brighten it up.
- Once it’s all done, fish out the thyme sprigs and serve it hot over some rice.
Cook time: About 3 hours total
Estimated total cost: Around $25 for the whole dish
3. Bahamian Conch Fritters
These little bites of heaven are crispy on the outside, tender on the inside, with a slightly sweet and briny flavor that’ll make you feel like you’re chilling on a Bahamian beach.
Ingredients:
- Conch meat, finely chopped (1 pound) – $15
- All-purpose flour (1 cup) – $0.50
- Baking powder (1 teaspoon) – $0.10
- Egg (1) – $0.25
- Milk (1/4 cup) – $0.25
- Onion (1/2, finely chopped) – $0.40
- Bell pepper (1/4, finely chopped) – $0.50
- Celery (1 stalk, finely chopped) – $0.30
- Hot sauce (1 tablespoon) – $0.15
- Vegetable oil for frying – $2
- Salt and pepper to taste – $0.10
Instructions
- In a big bowl, mix together the flour, baking powder, salt, and pepper.
- In another bowl, whisk the egg and milk together.
- Pour the wet ingredients into the dry and mix it up until it’s all combined.
- Toss in the chopped conch, onion, bell pepper, celery, and hot sauce. Stir it all up until everything’s evenly distributed.
- Heat up about 2 inches of oil in a deep pot or fryer to 365°F (185°C).
- Use a spoon to drop little dollops of the batter into the hot oil. Don’t overcrowd the pot!
- Fry those babies for about 3-4 minutes, flipping them halfway through, until they’re golden brown and crispy.
- Use a slotted spoon to fish them out and let them drain on some paper towels.
- Serve them hot with a side of spicy mayo or key lime aioli for dipping.
Cook time: About 30 minutes
Estimated total cost: Around $20 for a batch
4. Cuban Ropa Vieja
This dish is the definition of comfort food. It’s savory, slightly tangy, and so tender it literally translates to “old clothes” because the meat shreds like worn-out fabric. But trust, it tastes way better than it sounds!
Ingredients:
- Flank steak (2 pounds) – $16
- Onions (2, sliced) – $1.50
- Bell peppers (2, sliced) – $2
- Garlic cloves (4, minced) – $0.40
- Crushed tomatoes (1 14-oz can) – $1.50
- Beef broth (1 cup) – $1
- White wine (1/2 cup) – $2
- Olive oil (2 tablespoons) – $0.50
- Cumin (1 teaspoon) – $0.15
- Oregano (1 teaspoon) – $0.15
- Bay leaves (2) – $0.10
- Salt and pepper to taste – $0.10
Instructions
- Heat the olive oil in a large pot over medium-high heat. Season the flank steak with salt and pepper, then brown it on all sides. This’ll take about 5-7 minutes.
- Take the steak out and set it aside. In the same pot, toss in the onions and bell peppers. Cook them until they’re soft and starting to caramelize, about 10 minutes.
- Add the garlic, cumin, and oregano. Cook for another minute until it’s all fragrant.
- Pour in the white wine and let it simmer for a couple minutes to cook off the alcohol.
- Add the crushed tomatoes, beef broth, and bay leaves. Stir it all up.
- Put the steak back in the pot, bring everything to a boil, then lower the heat and let it simmer for about 2-3 hours. You want that meat falling-apart tender.
- Once the meat is super tender, take it out and shred it with two forks.
- Put the shredded meat back in the pot and let it simmer for another 15-20 minutes to soak up all those flavors.
- Fish out the bay leaves, taste for seasoning, and adjust if needed.
- Serve it hot over rice, with some black beans on the side if you’re feeling extra.
Cook time: About 3-4 hours
Estimated total cost: Around $25-30 for the whole dish
5. Puerto Rican Mofongo
This dish is a total vibe! It’s garlicky, savory, and has this amazing crispy-yet-soft texture that’ll blow your mind. It’s comfort food on a whole new level.
Ingredients:
- Green plantains (4-5) – $3
- Garlic cloves (6, minced) – $0.50
- Pork rinds (1 cup, crushed) – $2
- Olive oil (1/4 cup) – $1
- Chicken broth (1/2 cup) – $0.50
- Salt to taste – $0.05
Instructions
- Peel those plantains and cut them into 1-inch chunks. Soak them in salted water for about 15 minutes.
- Drain the plantains and pat them dry. Heat some oil in a deep fryer or pot to 350°F (175°C).
- Fry the plantain chunks in batches until they’re golden brown and crispy on the outside, about 3-4 minutes. Drain them on paper towels.
- In a big wooden mortar and pestle (called a pilón), mash together some of the fried plantains, minced garlic, crushed pork rinds, and a splash of olive oil.
- Keep mashing and adding more plantains until you’ve used them all up. If the mixture gets too dry, add a little chicken broth to keep it moist.
- Season with salt to taste as you go.
- Once it’s all mashed up, shape it into a dome or several smaller balls.
- Serve it hot, maybe with some garlic sauce drizzled over the top if you’re feeling extra fancy.
Cook time: About 45 minutes
Estimated total cost: Around $7-8 for the dish
6. Haitian Griot (Fried Pork)
This dish is a flavor bomb! It’s tangy from the citrus, spicy from the peppers, and has that perfect crispy exterior that’ll make your taste buds do a happy dance.
Ingredients:
- Pork shoulder, cubed (3 pounds) – $12
- Sour orange juice (1 cup) – $2
- Lime juice (1/4 cup) – $0.75
- Onion (1, chopped) – $0.75
- Garlic cloves (6, minced) – $0.50
- Scotch bonnet pepper (1, minced) – $0.50
- Thyme (2 teaspoons) – $0.25
- Vegetable oil for frying – $2
- Salt and pepper to taste – $0.10
Instructions
- In a big bowl, mix together the sour orange juice, lime juice, onion, garlic, scotch bonnet, thyme, salt, and pepper.
- Toss the pork cubes in this marinade, making sure they’re all coated. Cover and let it chill in the fridge for at least 4 hours, but overnight is even better.
- When you’re ready to cook, take the pork out of the marinade and pat it dry.
- In a large pot, bring some water to a boil and add the marinated pork. Let it simmer for about 30-40 minutes until it’s cooked through.
- Drain the pork and let it cool slightly.
- Heat up some oil in a large skillet or frying pan.
- Fry the boiled pork pieces in batches until they’re golden brown and crispy on all sides, about 5-7 minutes per batch.
- Drain on paper towels and serve hot with some pikliz (Haitian spicy slaw) on the side.
Cook time: About 1 hour (plus marinating time)
Estimated total cost: Around $19-20 for the whole dish
7. Bajan Flying Fish and Cou-Cou
This national dish of Barbados is a total mood! The fish is tender and flavorful, and the cou-cou is like a creamy, comforting hug for your taste buds.
Ingredients: For the Flying Fish:
- Flying fish fillets (8) – $12
- Lime juice (2 tablespoons) – $0.50
- Garlic (2 cloves, minced) – $0.20
- Thyme (1 teaspoon) – $0.15
- Hot pepper sauce (1 teaspoon) – $0.10
- Vegetable oil for frying – $1
For the Cou-Cou:
- Cornmeal (1 cup) – $0.75
- Okra (1/2 pound, sliced) – $2
- Water (3 cups) – $0
- Butter (2 tablespoons) – $0.50
- Salt to taste – $0.05
Instructions
- Start with the cou-cou. Boil the sliced okra in 2 cups of water until tender, about 10 minutes.
- Strain the okra, reserving the liquid. Puree half the okra and set aside.
- In a pot, slowly add the cornmeal to the okra liquid, stirring constantly to avoid lumps.
- Cook over low heat, stirring regularly, for about 30 minutes. Add more water if it gets too thick.
- Stir in the pureed okra, butter, and salt. Keep stirring until it’s smooth and pulls away from the sides of the pot.
- For the flying fish, season the fillets with lime juice, garlic, thyme, and hot pepper sauce. Let them marinate for about 15 minutes.
- Heat some oil in a skillet and fry the fish for about 2-3 minutes on each side until golden brown.
- Serve the crispy flying fish alongside a mound of creamy cou-cou.
Cook time: About 1 hour
Estimated total cost: Around $17-18 for the whole dish
8. Dominican Sancocho
This hearty stew is like a party in a pot! It’s rich, meaty, and loaded with so many flavors and textures, you’ll feel like you’re tasting the whole Caribbean in one spoonful.
Ingredients:
- Beef chuck, cubed (1 pound) – $8
- Chicken thighs (1 pound) – $4
- Pork shoulder, cubed (1 pound) – $5
- Yuca (1 pound) – $2
- Green plantains (2) – $1.50
- Corn on the cob (2, cut into thirds) – $1
- Pumpkin (1/2 pound, cubed) – $1.50
- Onion (1, chopped) – $0.75
- Garlic cloves (4, minced) – $0.40
- Cilantro (1/4 cup, chopped) – $0.50
- Oregano (1 tablespoon) – $0.20
- Chicken bouillon cube (1) – $0.25
- Olive oil (2 tablespoons) – $0.50
- Salt and pepper to taste – $0.10
Instructions
- Heat the olive oil in a large pot over medium heat. Brown the beef, chicken, and pork in batches. Set the meat aside.
- In the same pot, sauté the onion and garlic until soft and fragrant.
- Return the meat to the pot and add enough water to cover. Bring to a boil, then reduce heat and simmer for about an hour.
- Add the yuca, plantains, corn, and pumpkin to the pot. Simmer for another 30 minutes.
- Toss in the cilantro, oregano, and chicken bouillon cube. Let it all simmer for another 15-20 minutes until the vegetables are tender.
- Taste and adjust the seasoning with salt and pepper.
- Serve hot, maybe with some white rice on the side to soak up all that amazing broth.
Cook time: About 2-2.5 hours
Estimated total cost: Around $25-30 for the whole pot
9. Guyanese Pepperpot
This dish is straight-up addictive! It’s rich, deeply spiced, and has this unique sweet-savory flavor from the cassareep that’ll have you scraping the bottom of the pot.
Ingredients:
- Beef chuck, cubed (2 pounds) – $16
- Pig tails (1/2 pound) – $3
- Cassareep (1/2 cup) – $4
- Brown sugar (2 tablespoons) – $0.25
- Cinnamon stick (1) – $0.50
- Whole cloves (4) – $0.25
- Thyme sprigs (2) – $0.25
- Garlic cloves (4, minced) – $0.40
- Scotch bonnet pepper (1, whole) – $0.50
- Orange peel (2 strips) – $0.10
- Vinegar (2 tablespoons) – $0.15
- Salt to taste – $0.05
Instructions
- In a large pot, combine all the ingredients except the vinegar.
- Add enough water to just cover the meat. Bring it to a boil, then reduce heat and let it simmer for about 2-3 hours until the meat is super tender.
- About 30 minutes before it’s done, stir in the vinegar.
- Fish out the cinnamon stick, cloves, thyme sprigs, scotch bonnet, and orange peel.
- If the sauce is too thin, let it simmer uncovered for a bit to thicken up.
- Taste and adjust the seasoning if needed.
- Serve hot with some crusty bread to soak up all that amazing sauce.
Cook time: About 3-4 hours
Estimated total cost: Around $25-30 for the whole pot
10. Antiguan Ducana and Salt Fish
This combo is a total vibe! The ducana is sweet and creamy with a hint of coconut, while the salt fish is savory and slightly spicy. Together, they’re like a Caribbean yin and yang that’ll make your taste buds dance.
Ingredients: For the Ducana:
- Grated sweet potato (2 cups) – $2
- Grated coconut (1 cup) – $1.50
- All-purpose flour (1/2 cup) – $0.25
- Brown sugar (1/4 cup) – $0.30
- Raisins (1/4 cup) – $0.75
- Vanilla extract (1 teaspoon) – $0.20
- Cinnamon (1/2 teaspoon) – $0.10
- Nutmeg (1/4 teaspoon) – $0.10
- Salt (1/4 teaspoon) – $0.05
For the Salt Fish:
- Salt cod (1 pound) – $8
- Onion (1, chopped) – $0.75
- Bell pepper (1, chopped) – $1
- Tomato (1, chopped) – $0.75
- Garlic (2 cloves, minced) – $0.20
- Thyme (1 sprig) – $0.15
- Vegetable oil (2 tablespoons) – $0.25
- Hot pepper sauce to taste – $0.10
Instructions
- For the ducana, mix all ingredients in a bowl until well combined.
- Scoop portions onto banana leaves or foil, wrap tightly.
- Steam the wrapped ducanas for about 45 minutes until firm.
- Meanwhile, soak the salt cod in water for 30 minutes, changing water twice.
- Boil the cod for 15 minutes, then flake it, removing bones and skin.
- Sauté onion, pepper, and garlic in oil until soft.
- Add flaked cod, tomato, thyme, and hot sauce. Cook for 10 minutes.
- Serve hot ducanas with the savory salt fish on the side.
Cook time: About 1 hour 30 minutes
Estimated total cost: Around $16-18 for both dishes
11. St. Lucian Green Fig and Saltfish
This dish is straight fire! The green bananas are starchy and filling, while the saltfish adds a punch of flavor that’ll wake up your whole mouth.
Ingredients:
- Green bananas (6) – $2
- Salt cod (1/2 pound) – $4
- Onion (1, chopped) – $0.75
- Tomato (1, chopped) – $0.75
- Bell pepper (1, chopped) – $1
- Garlic (2 cloves, minced) – $0.20
- Thyme (1 sprig) – $0.15
- Vegetable oil (2 tablespoons) – $0.25
- Hot pepper sauce to taste – $0.10
Instructions
- Soak salt cod overnight, changing water a few times.
- Boil green bananas in their skins for 20 minutes until tender.
- Flake the soaked cod, removing bones and skin.
- Sauté onion, pepper, and garlic in oil until soft.
- Add flaked cod, tomato, thyme, and hot sauce. Cook for 10 minutes.
- Peel and slice the cooked bananas.
- Serve the saltfish mixture over the sliced green bananas.
Cook time: About 45 minutes (plus overnight soaking)
Estimated total cost: Around $10 for the dish
12. Grenadian Oil Down
This one-pot wonder is pure comfort food! It’s rich, creamy from the coconut milk, and packed with so many different flavors and textures. It’s like a warm hug for your stomach.
Ingredients:
- Breadfruit (1, peeled and sliced) – $3
- Callaloo leaves or spinach (2 cups) – $2
- Coconut milk (2 cups) – $3
- Dumplings (4, homemade or store-bought) – $1
- Salted meat or smoked herring (1/2 pound) – $4
- Turmeric (1 teaspoon) – $0.15
- Onion (1, chopped) – $0.75
- Garlic (2 cloves, minced) – $0.20
- Thyme (2 sprigs) – $0.25
- Hot pepper (1, whole) – $0.50
Instructions
- Layer ingredients in a large pot: meat, breadfruit, dumplings, callaloo.
- Mix coconut milk with turmeric, pour over layers.
- Add onion, garlic, thyme, and whole pepper on top.
- Bring to a boil, then simmer for 30-40 minutes until liquid is absorbed.
- Remove pepper before serving.
Cook time: About 1 hour
Estimated total cost: Around $15 for the whole pot
13. Jamaican Ackee and Saltfish
This national dish of Jamaica is a total flavor explosion! The ackee is buttery and mild, while the saltfish adds a savory punch that’ll have you coming back for more.
Ingredients:
- Canned ackee (1 19-oz can) – $6
- Salt cod (1/2 pound) – $4
- Onion (1, chopped) – $0.75
- Tomato (1, chopped) – $0.75
- Scotch bonnet pepper (1, minced) – $0.50
- Thyme (2 sprigs) – $0.25
- Black pepper (to taste) – $0.10
- Vegetable oil (2 tablespoons) – $0.25
Instructions
- Soak salt cod overnight, changing water a few times.
- Boil cod for 20 minutes, then flake, removing bones and skin.
- Sauté onion and scotch bonnet in oil until soft.
- Add flaked cod, tomato, and thyme. Cook for 5 minutes.
- Gently fold in drained ackee, cook for another 2 minutes.
- Season with black pepper to taste.
Cook time: About 40 minutes (plus overnight soaking)
Estimated total cost: Around $13 for the dish
14. Trinidadian Doubles
These handheld street food bites are straight fire! The bara is soft and slightly chewy, while the curried chickpeas are spicy and full of flavor. It’s like a party in your mouth!
Ingredients: For the Bara:
- All-purpose flour (2 cups) – $1
- Yeast (1 teaspoon) – $0.15
- Turmeric (1/4 teaspoon) – $0.10
- Cumin (1/4 teaspoon) – $0.10
- Salt (1/2 teaspoon) – $0.05
- Vegetable oil for frying – $2
For the Chickpea Curry:
- Canned chickpeas (2 15-oz cans) – $2
- Onion (1, chopped) – $0.75
- Garlic (3 cloves, minced) – $0.30
- Curry powder (2 tablespoons) – $0.50
- Cumin (1 teaspoon) – $0.15
- Hot pepper sauce to taste – $0.10
Instructions
- Mix bara ingredients (except oil) with water to form a soft dough. Let rise for 1 hour.
- For curry, sauté onion and garlic, add spices and chickpeas. Simmer for 20 minutes.
- Divide bara dough into small balls, flatten and fry until golden.
- Serve chickpea curry between two pieces of bara.
Cook time: About 2 hours (including rising time)
Estimated total cost: Around $7-8 for a batch
15. Barbadian Cou-Cou and Flying Fish
This national dish of Barbados is pure comfort food! The cou-cou is creamy and satisfying, while the flying fish is tender and flavorful. It’s like a warm hug from the Caribbean.
Ingredients: For the Cou-Cou:
- Cornmeal (1 cup) – $0.75
- Okra (1/2 pound, sliced) – $2
- Water (3 cups) – $0
- Butter (2 tablespoons) – $0.50
For the Flying Fish:
- Flying fish fillets (6) – $10
- Lime juice (2 tablespoons) – $0.50
- Garlic (2 cloves, minced) – $0.20
- Thyme (1 teaspoon) – $0.15
- Vegetable oil for frying – $1
Instructions
- Boil okra in 2 cups water, strain and reserve liquid.
- Slowly add cornmeal to okra liquid, stirring constantly.
- Cook over low heat for 30 minutes, stirring regularly.
- Season flying fish with lime, garlic, and thyme.
- Fry fish until golden brown on both sides.
- Serve fish alongside creamy cou-cou.
Cook time: About 1 hour
Estimated total cost: Around $15-16 for the dish
16. Cuban Picadillo
This dish is like a flavor fiesta in your mouth! It’s savory, slightly sweet from the raisins, and has a nice crunch from the olives. It’s comfort food with a Cuban twist!
Ingredients:
- Ground beef (1 pound) – $6
- Onion (1, chopped) – $0.75
- Bell pepper (1, chopped) – $1
- Garlic (3 cloves, minced) – $0.30
- Tomato sauce (1 8-oz can) – $1
- White wine (1/4 cup) – $1
- Raisins (1/4 cup) – $0.75
- Green olives (1/4 cup, sliced) – $1
- Cumin (1 teaspoon) – $0.15
- Oregano (1 teaspoon) – $0.15
Instructions
- Brown beef in a large skillet, drain excess fat.
- Add onion, pepper, and garlic. Cook until soft.
- Stir in remaining ingredients, simmer for 20 minutes.
- Serve over rice.
Cook time: About 40 minutes
Estimated total cost: Around $12-13 for the dish
17. Puerto Rican Arroz con Gandules
This dish is straight-up addictive! The rice is perfectly seasoned, the pigeon peas add a nice texture, and the sofrito gives it that authentic Puerto Rican flavor that’ll transport you straight to the island.
Ingredients:
- Long-grain rice (2 cups) – $1
- Pigeon peas (1 15-oz can) – $2
- Sofrito (1/4 cup) – $1
- Tomato sauce (1/4 cup) – $0.50
- Bacon (4 slices, chopped) – $2
- Sazon seasoning (1 packet) – $0.50
- Olive oil (2 tablespoons) – $0.50
Instructions
- Cook bacon in a large pot until crispy.
- Add sofrito, cook for 2 minutes.
- Stir in rice, pigeon peas, tomato sauce, sazon, and 4 cups water.
- Bring to a boil, then simmer covered for 20-25 minutes.
- Fluff rice with a fork before serving.
Cook time: About 40 minutes
Estimated total cost: Around $8-9 for the dish
18. Jamaican Brown Stew Chicken
This dish is a total flavor bomb! The chicken is fall-off-the-bone tender, and the gravy is rich and slightly sweet. It’s like a warm, delicious hug for your taste buds.
Ingredients:
- Chicken pieces (3 pounds) – $9
- Brown sugar (2 tablespoons) – $0.25
- Soy sauce (2 tablespoons) – $0.30
- Vegetable oil (1/4 cup) – $0.50
- Onion (1, chopped) – $0.75
- Bell pepper (1, chopped) – $1
- Garlic (3 cloves, minced) – $0.30
- Thyme (2 sprigs) – $0.25
- Ketchup (2 tablespoons) – $0.20
Instructions
- Season chicken with salt, pepper, and brown sugar.
- Brown chicken in oil, remove from pot.
- Sauté onion, pepper, and garlic in same pot.
- Return chicken to pot, add remaining ingredients and 1 cup water.
- Simmer for 30-40 minutes until chicken is tender and sauce thickens.
Cook time: About 1 hour
Estimated total cost: Around $13-14 for the dish
19. Trinidadian Pelau
This one-pot wonder is pure comfort food! It’s got a little bit of everything – meat, rice, veggies – all cooked together to create a dish that’s greater than the sum of its parts.
Ingredients:
- Chicken or beef, cubed (1 pound) – $6
- Rice (2 cups) – $1
- Pigeon peas (1 15-oz can) – $2
- Coconut milk (1 cup) – $1.50
- Brown sugar (2 tablespoons) – $0.25
- Green onions (3, chopped) – $0.50
- Thyme (2 sprigs) – $0.25
- Vegetable oil (1/4 cup) – $0.50
Instructions
- Caramelize brown sugar in oil in a large pot.
- Add meat, cook until browned.
- Stir in rice, peas, coconut milk, green onions, thyme, and 2 cups water.
- Bring to a boil, then simmer covered for 20-25 minutes until rice is tender.
Cook time: About 45 minutes
Estimated total cost: Around $12-13 for the dish
20. Bahamian Cracked Conch
This dish is like the ocean’s version of chicken nuggets, but way better! The conch is tender on the inside, and crispy on the outside, and the dipping sauce adds a tangy kick that’ll make your taste buds dance.
Ingredients:
- Conch meat (1 pound) – $12
- All-purpose flour (1 cup) – $0.50
- Egg (1, beaten) – $0.25
- Milk (1/4 cup) – $0.25
- Lime juice (2 tablespoons) – $0.50
- Hot sauce (to taste) – $0.10
- Vegetable oil for frying – $2
Instructions
- Tenderize conch meat with a mallet.
- Mix flour with salt and pepper in one bowl, egg and milk in another.
- Dip conch in flour, then egg mixture, then flour again.
- Fry in hot oil until golden brown, about 2-3 minutes per side.
- Serve with a mixture of lime juice and hot sauce for dipping.
Cook time: About 30 minutes
Estimated total cost: Around $16-17 for the dish
21. Dominican Mangu
This dish is pure comfort food! The mashed plantains are creamy and slightly sweet, topped with tangy pickled onions and crispy cheese. It’s like a Caribbean twist on mashed potatoes that’ll have you coming back for seconds.
Ingredients:
- Green plantains (4) – $2
- Red onion (1, sliced) – $0.75
- White vinegar (1/4 cup) – $0.25
- Butter (2 tablespoons) – $0.50
- Queso fresco (1/2 cup, crumbled) – $2
- Salt to taste – $0.05
Instructions
- Boil plantains in salted water until tender, about 20 minutes.
- Meanwhile, pickle-sliced onion in vinegar and a pinch of salt.
- Drain plantains, and mash them with butter and a portion of cooking water.
- Top mashed plantains with pickled onions and crumbled cheese.
Cook time: About 30 minutes
Estimated total cost: Around $6-7 for the dish
22. Haitian Lambi (Conch in Creole Sauce)
This dish is like a flavor explosion in your mouth! The conch is tender and soaks up all the amazing Creole spices. It’s like the ocean and the Caribbean had a baby, and it’s delicious!
Ingredients:
- Conch meat (2 pounds) – $24
- Onion (1, chopped) – $0.75
- Bell pepper (1, chopped) – $1
- Garlic (4 cloves, minced) – $0.40
- Tomato paste (2 tablespoons) – $0.50
- Thyme (2 sprigs) – $0.25
- Scotch bonnet pepper (1, whole) – $0.50
- Lime juice (2 tablespoons) – $0.50
- Vegetable oil (1/4 cup) – $0.50
Instructions
- Tenderize conch meat, then cut it into bite-sized pieces.
- Heat oil in a large pot, sauté onion, pepper, and garlic until soft.
- Add conch, tomato paste, thyme, whole scotch bonnet, and 1 cup water.
- Simmer for about 1 hour until the conch is tender.
- Remove the scotch bonnet, and stir in lime juice before serving.
Cook time: About 1 hour 30 minutes
Estimated total cost: Around $28-30 for the dish
23. Vincentian Roasted Breadfruit and Fried jackfish
This combo is a total vibe! The roasted breadfruit is starchy and slightly sweet, while the fried jackfish is crispy and savory. It’s like the best parts of land and sea coming together on your plate.
Ingredients:
- Breadfruit (1 whole) – $4
- Jackfish fillets (4) – $12
- All-purpose flour (1 cup) – $0.50
- Garlic powder (1 teaspoon) – $0.15
- Paprika (1 teaspoon) – $0.15
- Vegetable oil for frying – $2
- Lime (1) – $0.50
- Salt and pepper to taste – $0.10
Instructions
- Preheat oven to 375°F (190°C).
- Score breadfruit, rub with oil and salt. Roast for 1 hour until tender.
- Mix flour with garlic powder, paprika, salt, and pepper.
- Dredge fish fillets in seasoned flour.
- Fry fish in hot oil until golden and crispy, about 3-4 minutes per side.
- Cut roasted breadfruit into wedges, serve with fried fish and lime wedges.
Cook time: About 1 hour 15 minutes
Estimated total cost: Around $20 for the dish
24. Antiguan Pepper Pot
This stew is like a warm hug for your taste buds! It’s rich, hearty, and packed with so many flavors. The spinach gives it a unique twist that’ll have you scraping the bottom of the bowl.
Ingredients:
- Beef, cubed (1 pound) – $8
- Salted pigtail (1/2 pound) – $3
- Eggplant (1, cubed) – $1.50
- Spinach (2 cups, chopped) – $2
- Okra (10, sliced) – $1
- Onion (1, chopped) – $0.75
- Garlic (3 cloves, minced) – $0.30
- Thyme (2 sprigs) – $0.25
- Allspice berries (4) – $0.20
- Hot pepper (1, whole) – $0.50
- Coconut milk (1 cup) – $1.50
Instructions
- Soak the pigtail overnight, then boil for 30 minutes. Drain and set aside.
- Brown beef in a large pot, add pigtail and all other ingredients except spinach.
- Add 4 cups water, bring to a boil, then simmer for 2 hours.
- Add spinach in the last 10 minutes of cooking.
- Remove whole hot pepper before serving.
Cook time: About 2 hours 30 minutes (plus overnight soaking)
Estimated total cost: Around $19-20 for the whole pot
25. Guyanese Black Cake
This isn’t your average fruit cake, honey! It’s rich, boozy, and so moist it practically melts in your mouth. It’s like Christmas and your birthday had a baby, and that baby was soaked in rum!
Ingredients:
- Mixed dried fruits (2 pounds) – $10
- Dark rum (1 cup) – $5
- Cherry brandy (1/2 cup) – $3
- Brown sugar (2 cups) – $2
- Butter (1 cup) – $2
- Eggs (6) – $1.50
- All-purpose flour (2 cups) – $1
- Baking powder (2 teaspoons) – $0.20
- Cinnamon (1 teaspoon) – $0.15
- Nutmeg (1/2 teaspoon) – $0.10
- Vanilla extract (1 teaspoon) – $0.20
- Burnt sugar essence (2 tablespoons) – $1
Instructions
- Soak fruits in rum and brandy for at least a week (longer is better).
- Preheat oven to 250°F (120°C).
- Cream butter and sugar, add eggs one at a time.
- Mix in soaked fruits and all dry ingredients.
- Pour batter into a greased cake pan, and bake for 3 hours.
- While still hot, pour extra rum over the cake.
- Let cool completely before serving.
Cook time: About 3 hours (plus soaking time)
Estimated total cost: Around $26-28 for the cake
Conclusion
That trip awakened something in me, y’all. Ever since I got back, I’ve been on a mission to recreate those Caribbean flavors in my kitchen. It’s like my taste buds are homesick for a place they’ve only visited once! So here I am, turning my urban apartment into a little slice of paradise, one dish at a time.
