A Taste of the Caribbean: 13 Must-try Dishes
The Caribbean is home to a tantalising array of dishes. With a complex history, the region has influences as diverse as Indonesia and West Africa, whose spices and cooking methods have been adapted to local ingredients - to phenomenal effect.
A trip to the Caribbean isn’t just about stunning castor-sugar beaches and friendly locals - it's an adventure for your taste buds, too.
Here are 13 must-try dishes from across the Caribbean.
Flying Fish (Barbados)
This wonderful dish literally flies out the door.
A classic recipe features an okra and cornmeal ball. Fried, curried onion and peppers are then steamed with the all-important flying fish (rolled), and served on top of the cornmeal.
A hearty and filling way to enjoy flying fish at a seafront Barbadian restaurant. The only downside is the cost.
Indeed, eating out in Barbados is rather pricey compared to other Caribbean destinations on this list. It’s often more expensive than accommodation - but it’s worth it!
Doubles (Trinidad)
Doubles is a ubiquitous pillowy-soft fried flatbed sandwich containing curried chickpeas, and dressed in mango chutneys, tamarind and coriander sauces. This deliciously sloppy street food is filling and very cheap.
The snack is so addictive that locals (and quite possibly visitors) may suffer from something called "doubles tabanca" - an intense turmoil and sadness due the absence of doubles. This might occur just a couple of days after the last doubles consumption!
Doubles is also one of the few Caribbean vegan treats - and it costs less than one UK pound!
Pepperpot (Guyana)
Pepperpot is traditionally served on Christmas morning in Guyana households. It is composed of slow-stewed beef or pork, cassareep (cassava syrup), onion, garlic and thyme, and of course, some form of pepper.
Unless you're visiting in the festive season and staying with locals, you're unlikely to experience pepperpot while in Guyana. However, that other national dish, chicken curry, can be enjoyed year-round.
Egg Ball (Guyana)
Another Guyana must-try is the egg ball.
Similar in structure to a Scotch egg, this is a boiled egg in a cassava-based outer case. Often served with spicy mango sour, it's a popular and affordable street food snack. Keep your eyes out for it when exploring Guyana.
Javanese Bami (Suriname)
It may seem surprising that a South American country has such a strong Indonesian culinary influence, but both areas are connected by a long history of Dutch colonisation.
Javanese bami is essentially a noodle dish of celery, dried shrimp and soy sauce, often served with Javanese chicken.
Curry Crab and Dumplings (Tobago)
This simple but tantalising dish features fresh crab fried with curry powder and onions, and finished with coconut milk.
The meal is often served with steamed dumplings, fried with garlic, onion and carrot.
The best examples of curry crab feature the freshest sea crab.
It costs around 10USD in the most popular eateries, but you can find it for less.
Sea Urchin (Dominica)
This delicacy is much sought after in Dominica and the wider Caribbean. Usually eaten raw, the yellow-burned orange flesh of the urchin can be prepared as-is - with its bumpy tongue-like texture - or made into a rich, velvety puree. Salty and sweet, urchins taste of the ocean - just like oysters.
While sea urchin can go for 200 USD a plate in places like Japan, they are more affordable in the Dominican Republic (although still much more costly than most dishes on this list).
Mofongo (Puerto Rico)
This classic Puerto Rican dish uses plantain as its main ingredient, fried or boiled then mashed with garlic and olive oil. It's often also made with pork rinds.
Rather than being a dish in its own right, this subtle, sweet side is usually paired with chicken, shrimp, fish, or vegetables.
Plantain has been a staple in the local diet throughout Puerto Rican history, and remains a favourite.
Mofongo can easily be prepared in a vegan-friendly way.
Cuban Sandwich (Cuba)
This deliciously filling Cuban staple uses pork which has been marinated in a lime juice and garlic dressing for several hours, before being slow roasted. The tender pork is then served in a toasted sandwich with sliced ham, mustard and cheese.
If you're visiting Havana, pop into Lo de Monik or Art Pub for some of the finest examples.
Goat Stew (Haiti)
This quintessential Haitian meal is all about the preparation. The goat meat is "washed" with lemon and sour orange juice to reduce its gaminess. This is then marinated in a range of spices, then cooked with fresh parsley and peppers.
The final product is then served with rice and beans.
Jerk Chicken (Jamaica)
Jamaica's famous jerk chicken involves coating the meat in spices and slow cooking it over a fire or grill.
The dish's smokiness is key to its unique and much-loved flavour.
If you're passing through Montego Bay, head to Scotchie's for some inexpensive but very satisfying jerk chicken.
Fried Conch (Bahamas)
Fried conch - or sea snail - is a must-try treat for anyone headed to the Bahamas.
This sweet, briny flesh is sliced, battered and deep-fried into delicious golden strips.
Conch has a lot of cultural significance in Bahamian cuisine, having been harvested on these islands for generations.
Coconuts, coconuts, coconuts
Coconuts are very common in the Caribbean - and are extremely healthy.
The classic way to enjoy them is with a straw through a hole, or simply tilting the refreshing liquid into your mouth.
Coconut flesh and milk are used in all manner of Caribbean dishes, from stews to curries. They also come in the form of coconut drops - an unforgettable dessert made with brown sugar, vanilla extract, ginger and cinnamon.
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