Caribbean Food - Visiting the Caribbean in 2020 isn’t exactly a hard-sell. Everyone loves white and pink sandy beaches, azure sea, lively culture, and balmy weather among other Caribbean attractions. With its cluster of the island, the Caribbean is everyone's dream holiday destination.
Visiting the Caribbean next summer?
Set your tastebuds ablaze with the vibrant cuisine of the Caribbean islands created by local chefs.
Let’s talk you through the top 10 must-try Caribbean recipes.
1. Caribbean Seafood Stew
Caribbean-all those islands-all that ocean! Seafood is the Caribbean highlights. Swimming or in shell seafood has been a long staple of sailors crossing the Atlantic. You haven’t tasted Caribbean flying fish, which as firm and tender whitefish. You can enjoy grilled fish at the top Barbados and Windward Islands. In fact, grouper, a large fish, makes excellent steaks. It’s also useful in stews. Enjoy countless varieties of shellfish served in beachfront bars. Try this seafood recipe at home
2. Jerk Chicken - delicious Jamaican Food
Visiting Jamaica: try the jerk the signature flavor of Jamaican one of the Caribbean top food/cuisines. Jamaican jerk chicken refers to a very spicy dry or wet rub on chicken or goat meat, among others. The meat is smoked or grilled after absorbing the flavors to fiery perfection. If you’re lucky enough, you can enjoy the many variations of a jerk in the Caribbean with influenced from Africa, Portugal to Latin America
Ubiquitous across the Caribbean, especially islands with a strong Spanish heritage such as Cuba and Dominican Republican. Roast pork is often served with other Caribbean staples such as rice, bean, and plantains. For your next Caribbean vacation don’t forget to taste succulent and juicy pork drippings that offer everything on the plate a rich Caribbean food flavor. Puerto Rico roadside stand serves the famous much-loved lechón asado, a split roasted suckling pig.
Characterized by simmered huge pots across the Caribbean, the thick, rich stew is one of my favorite cuisines. It included aubergine, okra, squash, potatoes, and plenty a lot of other foods that grow in the islands’ fertile soils. The most common meat in Pepperpot is beef, while fungi- tasty cornmeal dumplings-add a great texture. The dish is called “souse” in the Bahamas, from the condition of the cook, given that no two recipes are alike.
Try the sort of sea escargot! Conch is any of the many different large sea snails housed in beautiful shells across Bonaire. The dish tastes like a huge clam; the meat makes fabulous fritters. It’s the staple food in the Bahamas. The next time you tour the Cayman Islands tries Conch. It’s best in salads, soups, and stews. Farm-raised is the best.
The recipe is still craved by Caribbean locals decades after they’ve emigrated. Commonly known as Arroz Con Pollo it’s the ultimate Caribbean comfort food. It often found on an island with Spanish influences. This deceptively simple dish is wildly popular for its savory mix of flavors derived from tomatoes, garlic, peppers, and more. Fully baked, the rick scents fill the kitchen, and most would say their home receipt is the best.
Try the hearty sandwich, which was once the favorite lunchtime meal (food) for laborious in Havana Cuba, has found favor across the Caribbean islands. It’s a soft, crusty white bread layered with ham, roast pork, and some mild white cheese. Its accents are derived from dill pickles and vinegary yellow mustard. With a sandwich press, you can create a gooey, toasty, and scrumptious delicacy.
“Got some?” a conservation starter in Montserrat Island. The delicacy is made of a thin, clove-scented stew known to locals as “goat water.” You can treat yourself to the fullest the next time you visit Aruba and Bonaire. Here it’s known as kabritu (or cabrito), and locals claim their mother’s version the best. Make your trip to the Cayman Islands a memory to remember with a taste of the Mannish water that includes the goat head and foot.
For the love of vegetable dishes, the West Africa origin Callaloo brought to the Caribbean by slaves is your treat. Today, it’s still a vital part of the Caribbean diets mostly in Jamaica, Trinidad and Tobago, and Dominica islands. It’s made up of leafy greens (water spinach) boiled into a thick stew with peppers, coconut milk, all manner of meats and seafood, as well as okra.
Papaya is a common fruit in the Caribbean. It’s a taste staple that grows wild and on farms. The best comes in yellow and orange varieties. Perfect fresh served plain with a squeeze of lime for a sweet and luscious Caribbean breakfast. You will love papaya mixed into a cocktail with a significant contribution to libations: rum.