23 Delicious Caribbean Recipes

The Caribbean is a vibrant ethnically diverse region in Central and South America, encompassing the island nations and South American countries bordering the Caribbean Sea. People here speak English, Spanish, French, and Dutch, as well as local languages ​​and dialects such as Creole, Patois, and Papiamento. The region's cuisine is a blend of European, African, Middle Eastern, and Asian flavors and cooking techniques, utilizing the region's abundant tropical produce. Each dish is delicious and flavorful, from Cuban burgers and Puerto Rican sweets to Guyanese stews and goat curries.

Mofongo and shrimp stew

"Mofongo is a purée of sautéed plantains, garlic, and olive oil. In this recipe, it makes a delicious base for the spicy shrimp stew. I prefer to make the stew with light beer for a more piquant flavor and add green peas, like my mom does, for a brighter color. You can also add pork rinds if desired. They're optional, but they add a touch of authenticity to this Caribbean dish," says Daniela Swamp.

Caribbean sorrel cocktail

Sorrel is a type of hibiscus, a pink flower very popular in the English-speaking Caribbean, as well as in Mexico, where it's called jamaica. It's steeped in hot water like tea, producing a ruby-red drink with a tart, fruity flavor. It's often made with fresh ginger, which adds a spicy note. Although the punch recipe includes rum, it can also be served without it as a refreshing drink.

Cuban-Style Baked Pork Ham: Pernil

Roasted pork is a common ingredient in Latin American and Caribbean cuisine. Cuban families often roast a whole suckling pig for special occasions. Here's a more affordable recipe using pork butt (pernil). Thanks to the garlic-citrus marinade, this will become one of your favorite pork dishes. Leftovers can be used in a Cuban sandwich, which, incidentally, was invented in Florida (not Cuba).

Fried plantains

Plantains are similar to bananas, but larger and starchier. You probably wouldn't eat them raw, but cooked, they're a favorite ingredient in almost every Caribbean cuisine. Here's a recipe for fried sweet plantains, called maduros in Spanish. When cooking sweet plantains, make sure they're almost overripe. Cuban-style maduros call for completely blackened plantains, while other versions use yellow or spotted plantains.

Rice with chicken

Arroz con poyo, or chicken and rice, is a classic "comfort food" in Latin America. Each country has its own unique take on the dish. This recipe is inspired by the Latin Caribbean cuisines of Cuba, Puerto Rico, and the Dominican Republic. The rice is tender, almost porridge-like, but more fluffy, and the green olives add a subtle tartness.

Oxtail Stew

Oxtails are a popular dish in Caribbean cuisine, whether it's rabo encendido in Cuba or que boeuf in Haiti. If you love pork belly or braised beef, you'll love oxtails; they add a rich, velvety texture to Jamaican-style stews.

Coquito

In Puerto Rico, coquito is a popular drink for holidays. It's a local take on eggnog, made with coconut and rum. It's sweeter than American eggnog and less thick. A hint of cinnamon balances the coconut flavor.

Aki with fish

According to some sources, this is the national dish of Jamaica. It is rightfully considered the country's main breakfast. Besides the spicy, aromatic seasoning, the dish contains two special ingredients: salted cod and ackee fruit. Ackee is a staple of Jamaican cuisine, and when unripe, it is poisonous. Fresh ackee is difficult to find in the United States, so imported canned ackee is often used instead, which is safe to eat. Ripe ackee has a neutral flavor and a soft, creamy texture, similar to scrambled eggs.

Ropa vieja

The name of this hearty Cuban tomato stew literally translates as "old clothes," as the shredded beef resembles rags. Sweet peppers add vibrant color and flavor.

Sofrito

Sofrito is a seasoning found in many Latin American cuisines, especially in the Spanish-speaking Caribbean. Ingrid Hoffman shows how to make a quick and easy sofrito at home with onions, bell peppers, tomatoes, and cilantro.

Flan de queso

Flan de queso (cheese flan) is a popular Cuban variation on the classic caramel dessert popular in Latin America. The addition of cream cheese prevents the cream from curdling during baking, and the texture is reminiscent of cheesecake. It's no wonder it's sometimes called flan cheesecake.

Metemdzhi

Metemji is a stew native to Guyana, which is not an island in the Caribbean, but a country in South America on the Caribbean coast. This aromatic dish gets its creamy texture from coconut milk, in which a variety of vegetables are simmered until tender.

Twice-fried plantains

Unripe plantains, green inside, make a delicious crunchy snack, as in this recipe. They're very popular in the Caribbean, where they're called by various names: patacones, tostones, and bannan peze. You can make them any size you like, or even add toppings.

Arroz con gandules

This iconic Puerto Rican dish is made with rice (arroz) and pigeon peas (gandules). The two ingredients are cooked together in a rich tomato-based sauce, creating a delicious version of pilaf. The dish is also popular in the Dominican Republic, where pigeon peas are called guandules.

Alcapurrias

This is another favorite type of Puerto Rican cuchifritos (fried snacks) popular among boricuas (Puerto Ricans). The tropical root vegetable dough is stuffed with ground beef and fried until crispy. Cooking them properly takes some practice, but once you get the hang of it, you'll be able to fry this snack like a pro!

Trinidadian Goat Curry

A significant portion of the population of the island nation of Trinidad and Tobago is of Indian descent, and Indo-Trinidadians have had a significant influence on the local cuisine. This goat curry recipe is less spicy than the Jamaican version, the flavors are more subtle, and the sauce is richer. Try both recipes to see which you prefer!

Cuban fritas with French fries

Fritas are the Cuban version of the American hamburger. They were sold on the streets of Havana before the communist revolution, and now they've become a staple in US cities like Miami. If you can't get your hands on fritas in Miami, this recipe will help you recreate the flavor in your own kitchen. Just be sure to add plenty of papitas (small French fries).

Jamaican Goat Curry

Goat isn't a particularly common ingredient, but it's one of the most widely consumed meats in the world and a popular protein in Caribbean cuisine. It's leaner than lamb but requires a longer cooking time. This Jamaican-style curry is a great introduction to goat if you haven't tried it yet.

Yuka con mojo

Yuca (Spanish for "yuca") is a root vegetable native to the Caribbean and the source of tapioca, a popular ingredient in puddings and bubble tea. It has long been used in Caribbean cuisine, including in Cuba, where it is served as a side dish. The starchy root vegetable is traditionally seasoned with mojo, a citrusy sauce/marinade flavored with fresh garlic.

Roti with jerk salmon and pickled hot peppers

This recipe is inspired by the culinary traditions of two Caribbean islands – Jamaica and Trinidad. Salmon is baked in a spicy jerk paste and served on roti with pickled vegetables. This dish is also called escovich. Atta flour makes a very soft roti dough. The salmon skin protects the delicate fish from overcooking. Furthermore, the skin becomes deliciously crispy in the oven. The combination of all these flavors will definitely infuse your dinner with a Caribbean flair.







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