What is your favorite Caribbean meal? In a recent article published by Caribbean & Co., Caribbean cuisines from the various islands filled with delicious flavors were highlighted.
“Caribbean cuisine is not only colorful but filled with flavors that engage all of your senses.
With travel and migration between the islands a way of life, it has become a bit more of a challenge to define what are indigenous dishes, and with integration comes the blending of old recipes into new ones. How many of these Caribbean national dishes have you experienced?
Antigua and Barbuda – Fungee & Pepperpot
Cornmeal makes an appearance in many national dishes and in Antigua it is in Fungee. Prepared either as a breakfast meal or main entrée, Fungee is cornmeal with okra, cooked in salted water and boiled to a paste. Pepperpot is a combination of a variety of meats, especially salted beef, and pig tail, and includes crushed vegetables such as spinach, eggplant, okra, onions, spices & seasonings, boiled to a soupy finish.
Barbados – CouCou & Flying Fish
Cou cou or coo coo is made with corn meal, flour and okra and is served with vegetables, ground provisions or rice. Flying Fish which is found in abundance around Barbados is added on the side either steamed or fried.
Flying Fish with Cou Cou and Plantain. Photo: © Flickr/Lisa.
Belize – Rice and Beans with Fish Stew
Beans and rice are cooked together with various spices and coconut milk.
Dominican Republic – Sancocho
Pronounced San-co-cho, this soup contains vegetable or ground provisions such as yams, yucca, and potatoes with a variety of meats.
Grenada – Oil Down
This bit of island goodness is made with ground provisions, including breadfruit and served with pig tail, salt beef or your choice of meat.
Guyana – Pepperpot
This spicy dish, differs from greatly from Antigua’s version of the meal with the same name. Made with casreep (cassava extract) and beef or choice of meat, it is served with white rice or black eye or split peas.
Haiti – Griots with Rice & Beans
Griots are made by boiling and then frying cubes of pork. Served as a main entrée, it is complimented with rice and peas.
Jamaica – Ackee & Saltfish
Ackee is a pear-sized fruit, when prepared it resembles scrambled eggs. The salt fish is boiled to extract most of the saltiness, then fried up with green peppers, and onions. This dish is served mainly as a breakfast meal and with some breadfruit on the side, it can go a very long way.
Ackee & Saltfish. Photo: ©Flickr/kaydeesquared.
Martinique – Grilled Snapper with Creole Sauce
Made with chiva, onions, parsley, tomatoes, peppers and other spices alongside grilled snapper this dish is a local favourite. It should also be noted, that some other locals believe that Marinated Codfish and Green Bananas is the favoured national dish.
Montserrat – Goat Water
This thick stew made with fresh goat meat is served most often with rolls or white rice. A stable at family celebrations, national functions and in local shops, the rich stew with spices is a hearty meal.
Puerto Rico – Arroz con Gandulez and Pernil
Flaky rice with pigeon peas and pork shoulder.
St Kitts & Nevis – Stewed Salt Fish with Dumplings, Spicy Plantains & Breadfruit
Hearty flavours come together in this meal with stewed salt fish and coconut dumplings served alongside spicy ripe plantains, seasoned breadfruit, boiled in chicken broth.
St Lucia – Green Fig & Saltfish
Green Figs also known as green bananas are boiled or stewed and served with salt fish. This is prepared most often as a breakfast meal.
St Maarten – Conch & Dumplings
Come Carnival season on this Dutch Caribbean island and you will be able to get this hot and spicy dish all around the festival village. The conch is pounded and then pressure cooked with seasonings. The dumplings are prepared with flour, and with or without cornmeal. The thick sauce from the conch and dumplings is used as gravy.
Trinidad & Tobago – Crab & Calaloo
Calaloo is prepared in a blended style that almost resembles the Antiguan pepperpot. The dark green soupy concoction is well seasoned and is a staple of Trinis everywhere.”
See full article here.