There’s something magical about Caribbean cuisine that instantly transports you to sun-drenched beaches with every flavorful bite. From jerk-spiced mains to tropical fruit desserts, these 23 vibrant recipes bring the islands’ festive spirit right to your kitchen. Get ready to spice up your meal rotation with dishes that celebrate bold flavors and colorful ingredients—your taste buds are about to embark on a delicious Caribbean adventure!
Jamaican Jerk Chicken
Bold flavors define this Jamaican classic that brings Caribbean heat to your kitchen. This jerk chicken balances fiery scotch bonnets with aromatic spices for unforgettable depth. Get ready for tender, smoky chicken with serious personality.
Ingredients
– 3 lbs chicken thighs, bone-in, skin-on (or drumsticks)
– 6 scotch bonnet peppers, stemmed (wear gloves, or use habaneros)
– 1 cup scallions, chopped (green and white parts)
– 4 garlic cloves, peeled
– 2 tbsp fresh thyme leaves (or 2 tsp dried)
– 1 tbsp ground allspice
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1/2 cup soy sauce (or tamari for gluten-free)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp brown sugar
– 1 tbsp lime juice (fresh squeezed)
– 1 tsp black pepper
– 1/2 tsp salt (adjust to taste)
Instructions
1. Combine scotch bonnet peppers, scallions, garlic, thyme, allspice, cinnamon, nutmeg, soy sauce, olive oil, brown sugar, lime juice, black pepper, and salt in a blender.
2. Blend on high speed for 45 seconds until completely smooth, scraping down sides once.
3. Place chicken thighs in a large zip-top bag or glass dish.
4. Pour marinade over chicken, coating each piece thoroughly.
5. Seal bag or cover dish and refrigerate for 8-24 hours for maximum flavor penetration.
6. Preheat grill to medium-high heat (400°F) or oven to 375°F.
7. Remove chicken from marinade, letting excess drip off but leaving a thin coating.
8. Grill chicken skin-side down for 6-8 minutes until skin is crispy and lightly charred.
9. Flip chicken and grill another 6-8 minutes on the second side.
10. Move chicken to indirect heat or reduce grill to medium (350°F).
11. Continue cooking for 20-25 minutes until internal temperature reaches 165°F.
12. Rest chicken for 5 minutes before serving to redistribute juices.
Layers of smoky char give way to incredibly moist meat that falls off the bone. The complex spice blend creates heat that builds gradually rather than overwhelming. Serve with coconut rice and grilled pineapple for a complete Caribbean experience that transports your taste buds.
Trinidadian Callaloo Soup
Even the chilliest autumn day feels warmer with a bowl of Trinidadian callaloo soup. This vibrant green stew combines leafy greens with coconut milk and Caribbean spices. It’s surprisingly simple to make yet delivers complex, comforting flavors.
Ingredients
– 2 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 Scotch bonnet pepper, whole (pierce once for controlled heat)
– 1 lb callaloo leaves, chopped (substitute spinach if unavailable)
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 1 tsp fresh thyme leaves
– 1/2 tsp ground allspice
– 1/2 tsp black pepper
– 1 tsp salt (adjust to taste)
– 1 tbsp lime juice
Instructions
1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add whole Scotch bonnet pepper to the pot.
5. Tip: Piercing the pepper once prevents it from bursting while infusing mild heat.
6. Add chopped callaloo leaves and cook for 3 minutes until wilted.
7. Pour in vegetable broth and bring to a boil.
8. Reduce heat to low and simmer uncovered for 15 minutes.
9. Remove Scotch bonnet pepper and discard.
10. Use an immersion blender to puree the soup until smooth.
11. Tip: For extra creaminess, blend for at least 2 minutes.
12. Stir in coconut milk, thyme leaves, ground allspice, black pepper, and salt.
13. Simmer for 10 minutes over low heat, stirring occasionally.
14. Remove from heat and stir in lime juice.
15. Tip: Adding lime juice off-heat preserves its bright acidity.
16. Ladle soup into bowls and serve immediately.
Dense yet silky, this soup delivers earthy greens balanced by creamy coconut and subtle heat. The vibrant green color makes it visually striking alongside grilled fish or crusty bread. Leftovers thicken overnight, perfect for reheating as a hearty stew the next day.
Bahama Mama Cocktail
A Bahama Mama cocktail brings tropical vacation vibes right to your home bar. This fruity rum drink combines pineapple, coconut, and citrus flavors for instant relaxation. Perfect for summer gatherings or when you need a quick escape.
Ingredients
– 1 oz dark rum (or spiced rum for extra warmth)
– 1 oz coconut rum
– 1 oz coffee liqueur
– 2 oz pineapple juice (fresh squeezed preferred)
– 1 oz orange juice
– ½ oz grenadine
– ½ oz fresh lime juice
– 1 cup crushed ice
– Pineapple wedge and maraschino cherry for garnish (optional)
Instructions
1. Fill a cocktail shaker halfway with 1 cup crushed ice.
2. Pour 1 oz dark rum into the shaker.
3. Add 1 oz coconut rum to the shaker.
4. Measure and pour 1 oz coffee liqueur into the mixture.
5. Add 2 oz pineapple juice to the shaker.
6. Pour 1 oz orange juice into the shaker.
7. Add ½ oz grenadine for color and sweetness.
8. Squeeze ½ oz fresh lime juice directly into the shaker.
9. Secure the shaker lid tightly and shake vigorously for 15 seconds until frost forms on the outside.
10. Fill a hurricane or tall glass completely with fresh crushed ice.
11. Strain the shaken cocktail into the prepared glass.
12. Garnish with a pineapple wedge and maraschino cherry on the rim.
13. Serve immediately with a straw.
This cocktail delivers a smooth, fruity texture with layers of tropical flavor. The dark rum provides depth while the citrus keeps it refreshingly bright. Try serving it alongside grilled pineapple for an enhanced tropical experience.
Cuban Ropa Vieja
Never underestimate the power of shredded beef simmered in a rich tomato sauce. This Cuban classic transforms tough cuts into tender strands perfect for stuffing or plating. Your kitchen will smell incredible long before it’s ready.
Ingredients
– 2 lbs flank steak (or chuck roast for more fat)
– 1 large yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 4 garlic cloves, minced
– 1 cup tomato sauce (crushed tomatoes work too)
– 1/4 cup dry white wine (substitute with beef broth if preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 bay leaf
– 1/2 cup pitted green olives
– 2 tbsp capers
– Salt to taste (start with 1 tsp)
Instructions
1. Place flank steak in a large pot and cover with 2 inches of cold water.
2. Bring to a boil over high heat, then reduce to a simmer for 90 minutes until fork-tender.
3. Remove steak from pot, reserving 1 cup of cooking liquid, and let cool for 15 minutes.
4. Shred steak along the grain using two forks into thin strands.
5. Heat olive oil in a large skillet over medium heat until shimmering.
6. Add sliced onion and bell pepper, cooking for 8 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Pour in white wine, scraping any browned bits from the skillet bottom.
9. Add tomato sauce, reserved cooking liquid, cumin, oregano, and bay leaf.
10. Bring mixture to a simmer and cook for 10 minutes to blend flavors.
11. Add shredded beef, green olives, and capers to the skillet.
12. Reduce heat to low and simmer uncovered for 25 minutes until sauce thickens.
13. Remove bay leaf and season with salt before serving.
Flavorful strands of beef soak up the tangy tomato sauce, creating a texture that’s both hearty and delicate. The briny olives and capers cut through the richness beautifully. Try stuffing this into hollowed-out bell peppers before baking, or serve over crispy fried plantains for contrasting textures.
Barbadian Cou-Cou and Flying Fish
Many home cooks overlook Caribbean classics, but Bajan cou-cou and flying fish delivers comfort with bold flavor. Mastering this dish requires patience with the cornmeal and proper seasoning of the fish. The result is a satisfying meal that transports you straight to Barbados.
Ingredients
– 1 cup fine yellow cornmeal (for smooth texture)
– 4 cups water
– 1 tsp salt
– 2 tbsp butter
– 4 flying fish fillets (or substitute with tilapia)
– 1 lime, juiced
– 1 tsp black pepper
– 1 tsp paprika
– 2 tbsp vegetable oil (or any neutral oil)
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup tomato sauce
– 1 cup water
– 1 tsp thyme
– 1 scotch bonnet pepper, whole (do not break)
Instructions
1. Combine cornmeal, 4 cups water, and salt in a heavy-bottomed pot.
2. Whisk continuously over medium heat until mixture thickens, about 8 minutes.
3. Reduce heat to low and switch to a wooden spoon.
4. Stir constantly for 20 minutes until cornmeal pulls away from pot sides.
5. Stir in butter until fully incorporated.
6. Cover cou-cou and set aside off heat.
7. Rub flying fish fillets with lime juice, black pepper, and paprika.
8. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
9. Pan-fry fish for 2 minutes per side until lightly browned.
10. Remove fish and set aside.
11. Sauté onion, garlic, and bell pepper in same skillet for 3 minutes until softened.
12. Add tomato sauce, 1 cup water, thyme, and whole scotch bonnet pepper.
13. Simmer sauce for 10 minutes until slightly reduced.
14. Return fish to skillet and spoon sauce over fillets.
15. Simmer covered for 5 minutes until fish is flaky.
16. Remove scotch bonnet pepper before serving.
That silky cou-cou perfectly soaks up the tangy tomato sauce, while the flying fish stays moist and flaky. Try serving it with a simple cucumber salad to cut through the richness. The contrast between the smooth cornmeal and zesty stew makes every bite exciting.
Haitian Griot with Pikliz
Mouthwatering Haitian griot combines tender pork with tangy pikliz for a vibrant Caribbean meal. Marinated pork gets fried until crispy outside while staying juicy inside. This dish delivers bold flavors with minimal fuss.
Ingredients
– 2 lbs pork shoulder, cut into 2-inch cubes
– 1 cup orange juice, freshly squeezed preferred
– ½ cup lime juice
– 6 garlic cloves, minced
– 1 Scotch bonnet pepper, seeded for less heat
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp dried thyme
– 4 cups vegetable oil, for deep frying
– 2 cups shredded cabbage
– 1 cup thinly sliced carrots
– ½ cup thinly sliced red onion
– ½ cup white vinegar
– 1 habanero pepper, whole for pikliz
Instructions
1. Combine pork, orange juice, lime juice, garlic, Scotch bonnet, salt, pepper, and thyme in a large bowl.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
3. Remove pork from marinade and pat completely dry with paper towels to ensure proper browning.
4. Heat vegetable oil in a heavy pot to 350°F, using a thermometer for accuracy.
5. Carefully add pork pieces in a single layer without overcrowding the pot.
6. Fry for 8-10 minutes until golden brown and internal temperature reaches 145°F.
7. Remove pork with a slotted spoon and drain on a wire rack set over a baking sheet.
8. Combine cabbage, carrots, red onion, vinegar, and habanero in a glass jar for pikliz.
9. Press vegetables down until fully submerged in vinegar.
10. Seal the jar and let sit at room temperature for 2 hours before serving.
Serve the crispy griot with the sharp, crunchy pikliz cutting through the rich pork. The contrast between hot, fatty meat and cold, acidic slaw creates perfect balance. Try stuffing both into warm pita bread for a portable Caribbean sandwich.
Puerto Rican Mofongo
Filled with bold Caribbean flavors, Puerto Rican mofongo transforms humble green plantains into a garlicky, satisfying mash. This traditional dish delivers crispy exteriors with fluffy interiors, perfect for soaking up sauces. Follow these steps for authentic texture and flavor.
Ingredients
– 4 green plantains (very firm, no yellow spots)
– 6 garlic cloves (minced, or 2 tbsp pre-minced)
– 1/2 cup olive oil (or any neutral oil)
– 1/4 cup pork cracklings (chicharrones, crushed)
– 1 tsp salt (adjust to taste)
– Vegetable oil for frying (enough for 2-inch depth)
Instructions
1. Peel plantains by cutting off ends and making 3 lengthwise slits through skin only.
2. Heat 2 inches of vegetable oil in a heavy pot to 350°F using a deep-fry thermometer.
3. Cut plantains into 1-inch thick rounds while oil heats.
4. Fry plantain rounds in batches for 6-8 minutes until golden brown and slightly soft.
5. Remove fried plantains with a slotted spoon and drain on paper towels.
6. Heat olive oil in a small pan over medium heat for 1 minute.
7. Add minced garlic to olive oil and cook for 30 seconds until fragrant but not browned.
8. Combine fried plantains, garlic oil, crushed pork cracklings, and salt in a pilón (mortar) or sturdy bowl.
9. Mash mixture vigorously with a pestle or wooden spoon until chunky but cohesive.
10. Pack mashed mixture firmly into 4 small bowls or ramekins.
11. Invert molded mofongo onto plates immediately for serving.
Serve immediately while warm to enjoy the contrast between crispy fried exterior and soft, garlic-infused interior. The savory pork cracklings provide satisfying crunch against the creamy plantain base. Try pairing with shrimp in garlic sauce or stewed chicken for a complete Puerto Rican meal.
Bahamian Conch Salad
Bold and bright, Bahamian conch salad brings tropical flavors straight to your kitchen. This ceviche-style dish requires no cooking, just fresh ingredients and precise knife work. Perfect for summer gatherings or when you crave something light yet satisfying.
Ingredients
– 1 lb fresh conch, cleaned and tenderized (or frozen, thawed)
– 1 large English cucumber, seeded (for crisper texture)
– 1 medium red onion
– 1 large orange bell pepper (or red for sweeter flavor)
– 2 medium tomatoes, firm
– 1 scotch bonnet pepper, minced (seeds removed for milder heat)
– 1/2 cup freshly squeezed lime juice (about 4-5 limes)
– 1/4 cup freshly squeezed orange juice (about 1 orange)
– 1/4 cup chopped fresh cilantro
– 1 tsp coarse sea salt
Instructions
1. Rinse 1 lb conch under cold running water for 30 seconds to remove any grit.
2. Pat conch completely dry with paper towels before cutting.
3. Slice conch into 1/4-inch thick pieces against the grain for maximum tenderness.
4. Dice 1 English cucumber into 1/2-inch cubes, discarding the watery seed core.
5. Thinly slice 1 red onion into half-moons for even distribution.
6. Cut 1 orange bell pepper into 1/2-inch squares, removing all white membranes.
7. Chop 2 tomatoes into 1/2-inch pieces, keeping skins intact for color.
8. Mince 1 scotch bonnet pepper, wearing gloves to protect your skin from capsaicin.
9. Combine all chopped vegetables and conch in a large glass bowl.
10. Pour 1/2 cup lime juice and 1/4 cup orange juice over the mixture.
11. Add 1 tsp coarse sea salt and 1/4 cup chopped cilantro.
12. Gently toss everything with a silicone spatula until evenly coated.
13. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface.
14. Refrigerate for exactly 45 minutes – the acid will “cook” the conch to perfect opacity.
15. Stir once halfway through marination to ensure even curing.
16. Serve immediately in chilled bowls or over ice to maintain crisp texture.
This salad delivers a satisfying crunch from the vegetables against the tender, chewy conch. The bright citrus marinade balances the subtle heat from the scotch bonnet pepper beautifully. Try serving in hollowed-out pineapple halves for an impressive tropical presentation that enhances the Caribbean vibe.
Dominican Mangú
Perfect for breakfast or dinner, this Dominican staple transforms simple green plantains into creamy comfort food. Pair it with fried eggs, salami, and cheese for the classic “Los Tres Golpes” experience. Plantains should be very green for authentic texture.
Ingredients
– 4 large green plantains (very firm, no yellow spots)
– 4 cups water (plus more for boiling)
– 2 tbsp salt (divided, adjust to taste)
– ¼ cup olive oil (or any neutral oil)
– 1 large red onion, thinly sliced
– 2 tbsp white vinegar
Instructions
1. Peel 4 green plantains completely, removing all skin and fibrous strings.
2. Cut each plantain into 1-inch thick rounds using a sharp knife.
3. Place plantain pieces in a large pot with 4 cups cold water and 1 tablespoon salt.
4. Bring water to a rolling boil over high heat, then reduce to medium heat.
5. Boil plantains for 20 minutes until fork-tender but not mushy.
6. Drain plantains completely in a colander, reserving ½ cup cooking water.
7. Transfer hot plantains to a large bowl while still steaming.
8. Mash plantains vigorously with a sturdy fork or potato masher until no large chunks remain.
9. Gradually add reserved cooking water while mashing until mixture reaches creamy, thick consistency.
10. Heat ¼ cup olive oil in a skillet over medium heat until shimmering.
11. Add sliced red onion and sauté for 3 minutes until slightly softened.
12. Stir in 2 tablespoons white vinegar and remaining 1 tablespoon salt.
13. Cook onion mixture for 2 more minutes until onions are translucent but still crisp.
14. Serve mangú immediately topped with pickled onion mixture.
Just mashed and ready to eat, the texture should be smooth yet substantial enough to hold its shape. The mild plantain flavor pairs beautifully with the tangy quick-pickled onions. For a complete meal, top with fried eggs and crispy fried salami.
Lechon Asado from Cuba
You’ve probably seen those glossy food magazine photos of golden-brown roast pork, but achieving that perfect crust at home is simpler than you’d think. This Cuban lechon asado delivers incredible flavor with minimal fuss, using ingredients you likely already have in your pantry. The secret lies in the marinade and slow roasting technique.
Ingredients
– 4 lb pork shoulder (bone-in for better flavor)
– 1 cup sour orange juice (or ¾ cup orange juice + ¼ cup lime juice)
– 8 garlic cloves, minced
– 2 tbsp dried oregano
– 1 tbsp ground cumin
– 2 tsp salt
– 1 tsp black pepper
– ¼ cup olive oil (or any neutral oil)
Instructions
1. Pat the 4 lb pork shoulder completely dry with paper towels to ensure proper browning.
2. Combine 1 cup sour orange juice, 8 minced garlic cloves, 2 tbsp dried oregano, 1 tbsp ground cumin, 2 tsp salt, and 1 tsp black pepper in a bowl.
3. Whisk in ¼ cup olive oil until the marinade is fully emulsified.
4. Score the pork shoulder’s fat cap in a crosshatch pattern, cutting about ¼ inch deep.
5. Rub the marinade thoroughly over the entire pork surface, working it into the scored cuts.
6. Place the marinated pork in a large zip-top bag or covered container.
7. Refrigerate for at least 8 hours or overnight for maximum flavor penetration.
8. Remove the pork from refrigerator 1 hour before cooking to bring to room temperature.
9. Preheat your oven to 325°F while the pork rests.
10. Place the pork fat-side up in a roasting pan fitted with a rack.
11. Roast for 3-4 hours until the internal temperature reaches 195°F on an instant-read thermometer.
12. Increase oven temperature to 450°F during the final 15 minutes to crisp the exterior.
13. Transfer the pork to a cutting board and let rest for 20 minutes before slicing.
14. Skim excess fat from the pan juices and serve alongside the pork.
Every bite of this lechon asado offers crackling-crisp skin giving way to incredibly tender, juicy meat that practically falls apart. The garlic and citrus marinade permeates throughout, creating layers of bright acidity balanced by earthy cumin and oregano. Enjoy it traditionally with black beans and rice, or shred the leftovers for incredible Cuban sandwiches the next day.
Bajan Macaroni Pie
Just when you thought mac and cheese couldn’t get better, Bajan macaroni pie enters the scene. This Caribbean classic bakes into a firm, sliceable casserole with a golden crust. Jamaican curry powder gives it that signature island warmth.
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter, plus extra for greasing
– 1 medium yellow onion, finely diced
– 2 tbsp Jamaican curry powder, or adjust for more heat
– 1/4 cup all-purpose flour
– 4 cups whole milk, warmed slightly
– 8 oz sharp cheddar cheese, shredded (reserve 1/2 cup for topping)
– 8 oz Monterey Jack cheese, shredded
– 2 large eggs, beaten
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp paprika, for sprinkling on top
Instructions
1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 7 minutes until al dente.
3. Drain the macaroni immediately and rinse with cool water to stop the cooking process.
4. Melt 4 tablespoons of butter in the same pot over medium heat.
5. Add the diced onion and cook for 5 minutes until translucent and fragrant.
6. Sprinkle in the curry powder and flour, whisking constantly for 1 minute to form a paste.
7. Gradually pour in the warm milk while whisking continuously to prevent lumps.
8. Cook the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
9. Remove the pot from heat and stir in all but 1/2 cup of the cheddar cheese and all of the Monterey Jack until melted.
10. Quickly whisk in the beaten eggs to temper them into the warm sauce.
11. Fold the cooked macaroni into the cheese sauce until evenly coated.
12. Transfer the mixture to the prepared baking dish and spread into an even layer.
13. Sprinkle the reserved 1/2 cup cheddar cheese evenly over the top.
14. Dust the surface with paprika for color and additional flavor.
15. Bake for 35-40 minutes until the top is golden brown and the edges are bubbling.
16. Let the pie rest for 15 minutes before slicing to allow it to set properly.
What emerges from the oven is a sturdy, sliceable pie with a creamy interior and crisp top crust. The curry powder adds earthy warmth without overwhelming heat, while the combination of cheeses creates exceptional depth. Serve it alongside grilled chicken or as the star of your next potluck—it holds its shape beautifully even when warm.
Coconut Curry Shrimp
Kick off dinner with this vibrant coconut curry shrimp that comes together in under 30 minutes. Keep things simple with pantry staples and fresh shrimp for a meal that feels both comforting and exciting. You’ll love how the creamy coconut milk balances the curry’s gentle heat.
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 1 tbsp coconut oil (or any neutral oil)
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste (adjust for more heat)
– 1 (13.5 oz) can full-fat coconut milk
– 1 tbsp fish sauce
– 1 tsp brown sugar
– 1 red bell pepper, thinly sliced
– 1/4 cup fresh cilantro, chopped (for garnish)
– 1 lime, cut into wedges (for serving)
Instructions
1. Pat shrimp dry with paper towels and season lightly with salt.
2. Heat coconut oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp and cook for 1-2 minutes per side until pink and opaque; transfer to a plate.
4. Reduce heat to medium and add onion; cook for 3-4 minutes until softened.
5. Stir in garlic and ginger; cook for 30 seconds until fragrant.
6. Add curry paste and cook for 1 minute, stirring constantly to toast the spices.
7. Pour in coconut milk, scraping up any browned bits from the pan.
8. Stir in fish sauce and brown sugar until fully combined.
9. Add bell pepper and simmer for 4-5 minutes until slightly tender but still crisp.
10. Return shrimp to the skillet and cook for 1 minute to heat through.
11. Remove from heat and stir in half of the cilantro.
12. Serve immediately with lime wedges and remaining cilantro. Perfect over jasmine rice to soak up the creamy, aromatic sauce. The shrimp stay tender while the peppers add a satisfying crunch. For a fresh twist, top with sliced scallions or serve with naan for dipping.
Guyanese Pepperpot
Packed with deep, complex flavors, Guyanese Pepperpot is a traditional Caribbean stew that simmers for hours. This slow-cooked dish combines indigenous ingredients with colonial influences for a truly unique meal. Perfect for holiday gatherings or Sunday dinners, it only gets better overnight.
Ingredients
– 2 lbs beef chuck, cut into 2-inch cubes (or substitute with oxtail)
– 1 lb pork shoulder, cut into 2-inch cubes
– ¼ cup cassareep (essential for authentic flavor)
– 2 cinnamon sticks, about 3 inches each
– 6 whole cloves
– 1 large onion, diced
– 4 garlic cloves, minced
– 2 scotch bonnet peppers, whole (do not break for milder heat)
– 2 tbsp brown sugar
– 1 tbsp vegetable oil (or any neutral oil)
– 8 cups water
– 2 tsp salt (adjust to taste)
– 1 tsp black pepper
Instructions
1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat beef and pork dry with paper towels to ensure proper browning.
3. Working in batches, sear meat cubes until deeply browned on all sides, about 3-4 minutes per side.
4. Remove all meat from the pot and set aside.
5. Add diced onion to the same pot and cook until softened, about 5 minutes.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Return all meat to the pot along with any accumulated juices.
8. Add cassareep, cinnamon sticks, cloves, brown sugar, salt, and black pepper.
9. Pour in 8 cups water and add whole scotch bonnet peppers without breaking them.
10. Bring to a boil over high heat, then immediately reduce to a bare simmer.
11. Cover and simmer for 3 hours, checking occasionally to maintain gentle bubbling.
12. After 3 hours, remove lid and continue simmering uncovered for 1 more hour to thicken slightly.
13. Discard cinnamon sticks, cloves, and scotch bonnet peppers before serving.
14. Skim off any excess fat from the surface with a spoon.
Hearty and deeply aromatic, this pepperpot develops a rich, glossy sauce from the cassareep. The meat becomes fork-tender while maintaining its structure. Serve over white rice or with dense bread to soak up every drop of the spiced, slightly sweet gravy.
Jamaican Oxtail Stew
Satisfyingly rich and deeply spiced, Jamaican oxtail stew delivers fall-off-the-bone tenderness. This Caribbean classic simmers for hours until the meat becomes incredibly tender. Browning the oxtails first creates a flavorful foundation that carries through every bite.
Ingredients
– 3 lbs oxtails, trimmed of excess fat
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 scotch bonnet pepper, whole (do not pierce for milder heat)
– 2 tbsp brown sugar
– 1 tbsp fresh thyme leaves
– 2 tsp allspice berries, crushed
– 1 cup butter beans, drained
– 3 carrots, chopped into 1-inch pieces
– 4 cups beef broth (low sodium preferred)
– 2 tbsp soy sauce
– 2 tbsp ketchup
– 1 tbsp Worcestershire sauce
– Salt and black pepper to taste
Instructions
1. Pat oxtails completely dry with paper towels and season generously with salt and pepper.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Working in batches, brown oxtails on all sides until deeply caramelized, about 4-5 minutes per side.
4. Remove oxtails and set aside, leaving about 1 tablespoon of fat in the pot.
5. Add brown sugar to the pot and cook until melted and bubbling, about 1 minute.
6. Add chopped onion and cook until softened and beginning to brown, about 5 minutes.
7. Add minced garlic and cook until fragrant, about 30 seconds.
8. Return oxtails to the pot along with any accumulated juices.
9. Add beef broth, soy sauce, ketchup, and Worcestershire sauce, scraping up any browned bits from the bottom.
10. Add whole scotch bonnet pepper, thyme leaves, and crushed allspice berries.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours.
12. Add chopped carrots and butter beans, stirring to combine.
13. Continue simmering uncovered for 30 minutes until carrots are tender and sauce has thickened.
14. Remove scotch bonnet pepper and discard.
15. Taste and adjust seasoning with additional salt and pepper if needed.
Glossy and deeply colored, the finished stew boasts fork-tender meat that separates cleanly from the bone. The rich, savory sauce clings perfectly to each component, with butter beans adding creamy contrast. Serve over steamed rice or with fried plantains for a complete Caribbean meal experience.
Curacao Keshi Yena
Zesty and comforting, this Caribbean classic features a flavorful meat filling encased in melted cheese. Keshi Yena translates to “stuffed cheese” and makes for an impressive one-dish meal. Its rich history stems from Dutch colonial times when cheese rinds were repurposed as edible containers.
Ingredients
– 2 cups shredded Gouda cheese (or Edam cheese)
– 1 lb ground beef (substitute with chicken or turkey)
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 garlic cloves, minced
– 1 cup tomato sauce
– ½ cup pimento-stuffed olives, sliced
– 2 tbsp raisins (optional for sweetness)
– 1 tbsp capers
– 1 tsp ground cumin
– ½ tsp allspice
– 2 tbsp olive oil (or any neutral oil)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 350°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add diced onion and bell pepper, sauté for 5 minutes until softened.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add ground beef, breaking it up with a spoon, and cook for 8 minutes until browned.
6. Stir in tomato sauce, olives, raisins, capers, cumin, and allspice.
7. Simmer the mixture for 10 minutes until slightly thickened.
8. Season with salt and pepper, then remove from heat.
9. Grease a 9-inch baking dish with cooking spray.
10. Press half of the shredded cheese evenly across the bottom of the dish.
11. Spread the meat mixture over the cheese layer.
12. Top with remaining cheese, covering the filling completely.
13. Bake for 25 minutes until the cheese is melted and bubbly.
14. Let rest for 5 minutes before serving. Hefty and satisfying, this dish delivers a creamy cheese exterior with a savory, spiced meat center. The olives and capers provide briny pops that cut through the richness. Serve it scooped over rice or with fried plantains for an authentic Caribbean experience.
Sabina’s Ceviche from Belize
Dive into Belize’s coastal flavors with this vibrant ceviche that’s perfect for warm weather gatherings. Sabina’s version balances bright citrus with fresh seafood in a no-cook preparation that comes together quickly. This recipe delivers authentic Caribbean taste with accessible US ingredients.
Ingredients
– 1 lb fresh white fish fillets (firm white fish like snapper or tilapia works best)
– ¾ cup freshly squeezed lime juice (about 6-8 limes, bottled works in a pinch)
– ½ cup freshly squeezed orange juice (freshly squeezed for best flavor)
– 1 medium red onion (thinly sliced for optimal texture)
– 1 large tomato (seeded to prevent watering down the ceviche)
– 1 habanero pepper (seeded for less heat, adjust quantity to preference)
– ¼ cup chopped cilantro (packed leaves for maximum flavor)
– 1 tsp salt (fine sea salt dissolves best)
– ½ tsp black pepper (freshly ground preferred)
– Tortilla chips or tostadas (for serving, plantain chips make a great alternative)
Instructions
1. Cut 1 lb fresh white fish into ½-inch cubes using a sharp knife.
2. Place fish cubes in a glass or non-reactive bowl (metal can react with citrus).
3. Pour ¾ cup lime juice and ½ cup orange juice over the fish, ensuring all pieces are submerged.
4. Cover the bowl tightly with plastic wrap and refrigerate for exactly 30 minutes (fish should turn opaque but remain tender).
5. While fish marinates, thinly slice 1 medium red onion and place in ice water for 15 minutes to reduce sharpness.
6. Dice 1 large tomato after removing seeds and core to prevent excess liquid.
7. Mince 1 habanero pepper, wearing gloves to protect your skin from capsaicin.
8. Drain the onion slices and pat dry with paper towels.
9. Remove marinated fish from refrigerator and drain off about half the citrus juice.
10. Add the drained onions, diced tomato, minced habanero, and ¼ cup chopped cilantro to the fish.
11. Sprinkle with 1 tsp salt and ½ tsp black pepper, then gently fold everything together.
12. Return to refrigerator for another 15 minutes to allow flavors to meld. What makes this ceviche exceptional is the firm-yet-tender texture of the fish against the crisp vegetables. The habanero provides a gradual heat that builds with each bite, while the citrus marinade keeps everything refreshingly bright. Serve it piled high on tostadas with an extra squeeze of lime for maximum Caribbean authenticity.
St. Lucian Green Fig and Saltfish
This traditional Caribbean breakfast combines savory saltfish with starchy green bananas. The dish balances salty, savory flavors with subtle sweetness from the figs. Try it for a hearty start to your day or as a unique brunch option.
Ingredients
– 1 lb salted cod, soaked overnight (or use pre-soaked)
– 2 lbs green bananas (about 6-8 medium)
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 bell pepper, any color, diced
– 2 scallions, chopped
– 1 scotch bonnet pepper, whole (or habanero for less heat)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp black pepper
– 2 tbsp fresh thyme leaves
– 1 cup water
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Place soaked saltfish in a medium pot and cover with fresh water.
2. Bring saltfish to a boil over high heat, then reduce to simmer for 15 minutes.
3. Drain saltfish and rinse under cold water to remove excess salt.
4. Flake saltfish into small pieces, removing any bones and skin.
5. Cut ends off green bananas and score lengthwise through skin.
6. Boil green bananas in salted water for 20 minutes until tender but firm.
7. Drain bananas and peel while warm using gloves to prevent staining.
8. Heat vegetable oil in a large skillet over medium heat.
9. Sauté sliced onion for 3-4 minutes until translucent.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Stir in diced bell pepper and cook for 2 minutes until slightly softened.
12. Add flaked saltfish to the skillet and cook for 5 minutes, stirring occasionally.
13. Mix in black pepper and fresh thyme leaves.
14. Add whole scotch bonnet pepper and 1 cup water to the skillet.
15. Simmer mixture uncovered for 8-10 minutes until liquid reduces by half.
16. Gently fold in boiled green bananas and chopped scallions.
17. Cook for 3-4 minutes until bananas are heated through and coated in seasoning.
18. Remove scotch bonnet pepper before serving to control heat level.
19. Garnish with fresh chopped parsley.
You’ll love the firm texture of the green figs against the flaky saltfish. The savory saltiness pairs perfectly with the bananas’ subtle sweetness. Serve with avocado slices or fried plantains for a complete Caribbean meal.
Spicy Caribbean Fish Stew
Just when you need a bold, tropical escape from routine dinners, this fiery Caribbean fish stew delivers. Jamaican-inspired scotch bonnet heat balances with creamy coconut milk and bright lime for a weeknight meal that transports you instantly.
Ingredients
– 1.5 lbs firm white fish fillets (cut into 2-inch chunks, like cod or mahi-mahi)
– 2 tbsp coconut oil (or any neutral oil)
– 1 yellow onion (diced)
– 3 garlic cloves (minced)
– 1 scotch bonnet pepper (seeded and minced, adjust amount for heat)
– 1 red bell pepper (sliced into strips)
– 1 cup fish stock (or vegetable broth)
– 1 (13.5 oz) can coconut milk (full-fat for creaminess)
– 2 tbsp tomato paste
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 tsp ground allspice
– 1 lime (juiced)
– 1/2 tsp salt (plus more if needed)
– 1/4 tsp black pepper
Instructions
1. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering.
2. Add diced onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and scotch bonnet pepper; cook for 1 minute until fragrant.
4. Add red bell pepper strips and cook for 3 minutes until slightly softened.
5. Push vegetables to one side and add tomato paste to the empty space; cook for 1 minute to deepen flavor.
6. Pour in fish stock, scraping any browned bits from the bottom of the pot.
7. Stir in coconut milk, thyme, allspice, salt, and black pepper until fully combined.
8. Bring stew to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
9. Gently place fish chunks into the simmering liquid in a single layer.
10. Cover pot and cook for 6–8 minutes until fish is opaque and flakes easily with a fork.
11. Turn off heat and stir in fresh lime juice.
12. Taste and adjust salt if needed. With tender fish chunks swimming in a creamy, spicy broth, this stew begs for a side of coconut rice to soak up every drop. The heat builds gradually while the coconut milk keeps it comforting—perfect for scooping over steamed plantains or with crusty bread for a complete island meal.
Conclusion
Zesty flavors await in these 23 vibrant Caribbean recipes that bring sunshine to your kitchen! We hope this collection inspires you to create memorable meals bursting with tropical goodness. Try your favorites, leave a comment sharing which dish delighted your taste buds most, and don’t forget to pin this article to your Pinterest boards to save these delicious recipes for future feasting adventures!
