The Caribbean is home to one of the most diverse, vibrant, and tasty cuisines in the world, featuring a culinary scene that blends flavours from various parts of the world, such as Spain, Denmark, the Netherlands, the West Indies, Africa, the UK, Asia, and more.

With thousands of islands dotting the Caribbean region that is blessed with warm weather almost year-round, it is no wonder that the local gastronomy is so infused with vegetables, leafy greens, rice, herbs, fruits, and spices that grow locally, as well as seafood, meat (usually goat, beef, poultry, and pork), coconut milk, and fish – all readily available throughout the region.

This kaleidoscope of aromas and tastes blends with the pre-existing Caribbean, Afro-Caribbean, and Taino Indian cooking techniques, creating masterpieces that melt in the mouth and excite with their simplicity and the incredible burst of flavours. All these, of course, are spiced with the use of local-made seasonings, such as Mojo, Scotch Bonnet, Curry, Sazon, and Djon Djon! Here are some of the most distinctive and signature dishes across the Caribbean.

• Spanish Caribbean destinations - Puerto Rico, the Dominican Republic, and Cuba are all islands whose cuisine is characterised by piquant and citrusy flavours. Plantains are the stars here, as well as savoury barbacoa, yucca, Empanadas, spices, peppers, pastry fillings, fried treats (i.e., fried pork rinds), and Concon (a thin layer of kernels that is actually burned rice stuck to the bottom of the rice pot that’s full if seasonings and flavours). As for popular drinks, Country Club Soda Frambuesa, Malta, and Tu Kola are all drinks synonymous with the Dominican Republic, Puerto Rico, and Ciba, respectively.
• Dutch Caribbean destinations – The islands belonging to the Dutch Antilles provide a mix of Spanish and African, American, and Dutch flavours, especially Curacao, Bonaire, St. Maarten, St. Eustathius, Saba, and Aruba. Over time, their cuisine got influences from China, England, and France too. Once there, do order anything with fungi as the main ingredient or Pan Bati, a pancake-like staple that is usually paired with Saltfish. Goat meat stews are also a favourite, as well as rice and peas (black-eyes peas) and Keshi Yena, a stuffed Dutch Caribbean cheese casserole that comes packed with spiced chicken, olives, prunes, and raisins.
• French Caribbean destinations – Even the simplest of dishes are exemplified across the Caribbean islands with strong French culinary influences, such as Martinique, St. Barts, and St. Martin. However, what gives these cuisines their standout flair is the French Creole fare that married elements of Amerindian, Indian, French, and Afro-Caribbean styles and highlights them with seafood dishes, such as lambi, crayfish, mahi, tuna, sea urchin, lobster, and, of course, codfish in the form of delicious Acras (fluffy, fried appetisers filled with codfish). The spice is a must in the local cuisine, as is the Boki, a fluffy fried sandwich that accompanies cheeses and veggies, fish and meats, and super-savoury and aromatic Djon Djon chicken.

Must-Try Caribbean Foods

Besides anything seafood-related, such as Flying Fish (grilled tender whitefish that’s hugely popular on the Windward Islands and Barbados), grouper (great ingredient for stews and steak dishes), and an amazing plethora of shellfish served in waterfront restaurants and bars, you should definitely give your palate the pleasure coming from:

• Jerk Chicken – A spicy rub to chicken (it could be any meat, so to speak), which is then grilled or smoked to release all of the flavours it has absorbed during the rub.
• Roast Pork – A juicy and succulent spit-roasted pork dish usually served with plantains, rice and beans, and other regional staples
• Jerk Sweet Potato & Black Bean Curry (aka Souse) – A rich and thick stew made with beef, potatoes, squash, okra, aubergine and whatever grows on the island! To add texture, the recipe also has cornmeal dumplings called fungi (though no two recipes are alike)!
• Conch shell – Conch is a huge sea shell only found in the Caribbean whose meat makes delicious fritters, while also being a main ingredient for soups and stews. In the Bahamas, conch is also cooked in the form of critters prepared from a special batter and shredded conch meat (aka conch fritters).
• Goat curry (aka cabriti or kabritu or goat water)– A thin stew with a hearty broth, scented with clove that is a staple in Montserrat, Bonaire, and Aruba.
• Callaloo soup – Brought to the Caribbean by slaves, callaloo is a vital component in the Domenica, Trinidad & Tobago, and Jamaica cuisine that is made from the leaves of callaloo plant (which looks like spinach), okra, coconut milk, peppers, and seafood or meat. Could also be topped with crab.
• Creole bread – A specialty of St. Lucia that is cooked in a wood-fired oven with baguette-shaped loaves and a subtle smoky flavour.

National Dishes

We suggest trying the following signature dishes while visiting the respective Caribbean destinations:

• St. Croix - Johnny Cakes, Pate, and Fish and Fungi.
• Montserrat – Goat Water
• Grenada – Oil Down.
• Dominica – Cassava Bread and Callaloo Soup
• St. Lucia – Saltfish and Green Figs
• The Bahamas – Steamed Fish and Cracked Conch with Peas and Rice
• Anguilla – Pigeon Peas and Rice
• Venezuela - Pabellón Criollo
• U.S. Virgin Islands - Fish and Fungi
• Turks and Caicos - Cracked Conch
• Trinidad and Tobago - Crab and Callaloo
• Suriname – Pom
• St. Vincent and the Grenadines - Roasted Breadfruit and Fried Jackfish
• St. Martin - Callaloo Soup and Conch and Dumplings
• St. Kitts and Nevis - Stewed Salt Fish with Dumplings, Spicy Plantains, and Breadfruit
• St. Eustatius - Goat Meat with Peas and Rice and Provisions
• St. Barts – Accras
• Saba - Goat Meat with Peas and Rice
• Puerto Rico - Arroz con Gandules
• Panama – Sancocho
• Martinique - Grilled Snapper with Creole Sauce
• Jamaica - Ackee and Saltfish
• Haiti - Griot with Rice and Beans
• Guyana – Pepperpot
• Guatemala - Chicken Pepian
• Guadeloupe Islands - Pork Colombo
• French Guiana - Bouillon d’awara
• Dominican Republic – Sancocho
• Curacao - Keshi Yena
• Cayman Islands - Turtle Stew
• British Virgin Islands - Fish and Fungi
• Bonaire – Funchi
• Bermuda - Fish Chowder
• Belize - Rice and Beans with Fish Stew
• Barbados - Cou-Cou and Flying Fish
• Aruba - Keshi Yena
• Antigua and Barbuda - Fungee and Pepperpot