34 Delicious West Indian Food Recipes to Savor

Ready to spice up your dinner routine? West Indian cuisine bursts with vibrant flavors that turn everyday meals into festive feasts. From fiery jerk chicken to comforting coconut rice, these dishes bring Caribbean sunshine right to your kitchen. We’ve gathered 34 authentic recipes that are surprisingly easy to make at home. Let’s dive into these tropical tastes that will have your taste buds dancing!

Curry Goat with Rice and Peas

Packed with flavor and Caribbean soul, this curry goat transforms tough cuts into fall-off-the-bone perfection. Get ready for a spice-packed journey that’ll have everyone asking for seconds.

Ingredients

– 2 lbs goat meat, cut into chunks (I always ask my butcher for shoulder—it’s the most tender)
– 3 tbsp curry powder (go for Jamaican-style for that authentic kick)
– 1 large yellow onion, diced (sweet onions work magic here)
– 4 garlic cloves, minced (fresh is non-negotiable for maximum aroma)
– 1 scotch bonnet pepper, whole (don’t pierce it—trust me, it infuses heat without blowing your head off)
– 2 cups coconut milk (full-fat for that creamy richness)
– 1 cup dried kidney beans, soaked overnight (this step is key—they plump up beautifully)
– 2 cups white rice (I swear by jasmine for its floral notes)
– 3 cups water
– 2 tbsp vegetable oil
– 1 tsp thyme (dried holds up better in long simmers)
– 2 scallions, chopped (save the greens for garnish)
– 1 tbsp salt

Instructions

1. Rinse goat meat under cold water and pat completely dry with paper towels.
2. Rub curry powder and 2 teaspoons salt evenly over all meat pieces.
3. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
4. Sear goat meat in batches until deeply browned on all sides, about 4 minutes per batch.
5. Remove meat and add diced onion to the pot, scraping up browned bits with a wooden spoon.
6. Sauté onions until translucent, about 5 minutes.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Return goat meat to the pot along with any accumulated juices.
9. Pour in coconut milk and 2 cups water, ensuring meat is nearly submerged.
10. Add whole scotch bonnet pepper, thyme, and soaked kidney beans.
11. Bring to a boil, then immediately reduce heat to low and cover tightly.
12. Simmer for 2 hours, stirring occasionally to prevent sticking.
13. After 2 hours, stir in rice and remaining 1 cup water.
14. Cover and simmer for another 25 minutes until rice is tender and liquid is absorbed.
15. Remove from heat and let stand covered for 10 minutes.
16. Fluff rice mixture gently with a fork and discard scotch bonnet pepper.
17. Stir in chopped scallions before serving.
Zesty and deeply aromatic, the goat becomes meltingly tender while the rice soaks up every bit of spiced coconut broth. Serve it family-style with extra scallions scattered over top—perfect for scooping up with fried plantains or cooling cucumber salad.

Jamaican Ackee and Saltfish

Nailing this Jamaican classic is easier than you think. Get ready to transform simple ingredients into a vibrant, flavor-packed breakfast that’ll transport you straight to Kingston. Let’s make your kitchen smell incredible.

Ingredients

– 1 cup salted codfish (soaked overnight – trust me, this removes the intense saltiness)
– 1 can ackee fruit (drained gently – handle with care, they’re delicate!)
– 1 medium yellow onion (thinly sliced – I like the sweet caramelization)
– 1 bell pepper (red or green, your choice – I go red for color)
– 2 scallions (chopped, greens and whites separated)
– 2 garlic cloves (minced fine – fresh only, no jarred stuff)
– 1 scotch bonnet pepper (whole, don’t chop – safety first with this fiery beauty)
– 2 tbsp vegetable oil (my go-to for high heat)
– 1 tsp black pepper (freshly ground makes all the difference)
– 1 tsp thyme (dried works perfectly here)

Instructions

1. Place soaked saltfish in a medium pot and cover with fresh water.
2. Bring water to a boil over high heat, then reduce to simmer for 15 minutes.
3. Drain fish completely and flake into small pieces, removing any bones.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add sliced onion and cook for 3 minutes until slightly softened.
6. Stir in bell pepper and scallion whites, cooking for another 2 minutes.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Mix in flaked saltfish, black pepper, and thyme, stirring to combine.
9. Cook mixture for 5 minutes, stirring occasionally, until fish is heated through.
10. Gently fold in drained ackee fruit and whole scotch bonnet pepper.
11. Reduce heat to low and simmer uncovered for 8 minutes – don’t stir too much to keep ackee intact.
12. Remove scotch bonnet pepper and discard before serving.
13. Stir in scallion greens just before removing from heat.
You’ll love the creamy texture of the ackee against the savory saltfish. Yellow plantains make the perfect sweet counterpart to balance the dish. Try it wrapped in warm flour tortillas for a Caribbean-inspired breakfast burrito that’ll become your new weekend favorite.

Trinidadian Pelau with Pigeon Peas

Haven’t tried Trinidadian Pelau yet? You’re missing out on the ultimate one-pot Caribbean comfort food that’ll have your taste buds dancing. This savory rice dish with pigeon peas and caramelized chicken creates layers of flavor that’ll become your new weeknight hero. Seriously addictive stuff that’ll make you wonder why you waited so long to try it.

Ingredients

– 2 lbs chicken thighs (bone-in for maximum flavor, trust me)
– 2 cups parboiled rice (this holds up better than regular rice)
– 1 cup dried pigeon peas (soaked overnight – they’re creamier than canned)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 4 garlic cloves, minced (fresh only – no jarred stuff)
– 1 red bell pepper, chopped (adds nice color and sweetness)
– 2 tbsp brown sugar (for that essential caramelization)
– 2 tbsp vegetable oil (neutral flavor lets the other ingredients shine)
– 4 cups chicken broth (homemade if you have it)
– 1 cup coconut milk (full-fat for that rich Caribbean vibe)
– 2 tbsp green seasoning (my homemade blend makes all the difference)
– 1 scotch bonnet pepper, whole (don’t pierce it unless you want serious heat)

Instructions

1. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Pat chicken thighs completely dry with paper towels – this ensures proper browning.
3. Season chicken generously with salt and place skin-side down in the hot oil.
4. Cook chicken for 6-8 minutes until skin is golden brown and crispy, then flip and cook 4 more minutes.
5. Remove chicken from pot and set aside, leaving about 2 tablespoons of fat in the pot.
6. Sprinkle brown sugar into the hot fat and stir constantly for 1-2 minutes until it melts and turns amber-colored.
7. Add diced onion and cook for 3 minutes until softened and starting to caramelize.
8. Stir in minced garlic and chopped bell pepper, cooking for 1 minute until fragrant.
9. Add soaked pigeon peas and green seasoning, stirring to coat everything in the caramel base.
10. Return chicken to the pot, nestling it into the pea mixture.
11. Pour in parboiled rice and gently stir to combine without disturbing the chicken.
12. Add chicken broth and coconut milk, then drop in the whole scotch bonnet pepper.
13. Bring to a boil, then immediately reduce heat to low and cover tightly.
14. Simmer for 25 minutes without peeking – this builds crucial steam pressure.
15. Remove from heat and let stand covered for 10 minutes to finish absorbing liquid.
16. Fluff rice gently with a fork, removing the scotch bonnet pepper before serving.

Velvety coconut rice hugs each grain while the pigeon peas add creamy texture against the crispy-skinned chicken. That caramel base creates this incredible savory-sweet balance that’s pure comfort. Serve it straight from the pot family-style with extra scotch bonnet sauce for heat lovers at the table.

Barbadian Flying Fish with Cou-Cou

Never underestimate the power of Barbados’ national dish to transport your taste buds straight to the Caribbean. This flying fish with cou-cou combo delivers bold flavor in every bite—perfect for shaking up your weeknight dinner routine.

Ingredients

• 4 flying fish fillets (fresh if you can find them, frozen works great too)
• 1 cup fine cornmeal (I always use Bob’s Red Mill for that perfect texture)
• 2 cups water (filtered makes a difference in the cou-cou)
• 1 large onion, finely diced (yellow onions are my preference for sweetness)
• 2 cloves garlic, minced (fresh only—none of that jarred stuff)
• 1 scotch bonnet pepper, whole (don’t chop it unless you want serious heat)
• 2 tbsp tomato paste (the concentrated kind gives deeper flavor)
• 1 tsp fresh thyme leaves (strip them right from the stems)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (I use kosher for better distribution)
• 1/2 tsp black pepper (freshly cracked, always)
• 1 tbsp butter (salted butter adds that rich finish)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
2. Season flying fish fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
3. Sear fillets for 2 minutes per side until golden but not fully cooked through, then transfer to a plate. Tip: Don’t overcrowd the pan—work in batches if needed.
4. Reduce heat to medium and add remaining olive oil to the same skillet.
5. Sauté diced onion for 4 minutes until translucent, stirring frequently.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Stir in tomato paste and cook for 2 minutes until it darkens slightly.
8. Add 1 cup water, whole scotch bonnet pepper, thyme leaves, remaining salt, and black pepper.
9. Simmer sauce for 8 minutes until slightly reduced, then return fish to skillet.
10. Cook fish in sauce for 3 minutes until flaky and opaque throughout.
11. Meanwhile, bring remaining 1 cup water and 1/2 teaspoon salt to a boil in a separate saucepan.
12. Gradually whisk in cornmeal until no lumps remain. Tip: Use a wooden spoon—it prevents sticking better than metal.
13. Reduce heat to low and stir cou-cou continuously for 10 minutes until thick and pulling away from pan sides.
14. Stir butter into cou-cou until fully incorporated and glossy.
15. Divide cou-cou among plates and top with flying fish and sauce. Tip: Remove the scotch bonnet before serving unless you’re feeling adventurous.

Perfectly flaky fish meets that creamy, polenta-like cou-cou for a texture contrast that’s pure magic. The tomato-based sauce brings just enough acidity to cut through the richness. Serve this with a crisp green salad and extra hot sauce on the side for those who dare.

Guyanese Pepperpot Stew

You need to try this Caribbean classic that simmers for hours into pure comfort. Your kitchen will smell incredible as beef, pork, and cinnamon meld together. This stew transforms tough cuts into fall-apart tenderness with that signature dark, glossy sauce.

Ingredients

– 2 lbs beef chuck, cut into 2-inch chunks (I go for well-marbled pieces for maximum flavor)
– 1 lb pork shoulder, cut into 2-inch chunks
– 2 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 4 garlic cloves, minced (fresh garlic makes all the difference here)
– 2 tbsp brown sugar
– 2 tbsp cassareep (this traditional ingredient gives the signature color and slight bitterness)
– 2 cinnamon sticks
– 4 whole cloves
– 4 cups beef broth (I use low-sodium to control the salt level)
– 2 scotch bonnet peppers, left whole (don’t pierce them unless you want serious heat)
– 1 tsp whole allspice berries
– 1 tbsp apple cider vinegar
– 1 tsp salt

Instructions

1. Pat the beef and pork chunks completely dry with paper towels.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Working in batches, sear the meat until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer all seared meat to a clean plate, leaving drippings in the pot.
5. Add chopped onion to the hot drippings and cook until translucent, about 5 minutes.
6. Stir in minced garlic and cook for exactly 1 minute until fragrant.
7. Sprinkle brown sugar over the onion mixture and cook until it melts and bubbles, about 2 minutes.
8. Return all seared meat and any accumulated juices to the pot.
9. Add cassareep, cinnamon sticks, whole cloves, and allspice berries.
10. Pour in beef broth until meat is just covered.
11. Drop in whole scotch bonnet peppers without piercing them.
12. Stir in apple cider vinegar and salt.
13. Bring the stew to a rolling boil, then immediately reduce heat to low.
14. Cover the pot and simmer gently for 3 hours, stirring every 45 minutes.
15. After 3 hours, remove the lid and continue simmering uncovered for 30 minutes to thicken the sauce.
16. Discard cinnamon sticks, cloves, allspice berries, and scotch bonnet peppers before serving.

Get ready for meat that falls apart at the slightest touch and a sauce that’s both sweet and deeply savory. The glossy, dark gravy clings perfectly to rice or bread, while the slow-cooked spices create layers of warmth that build with each bite. Try serving it over creamy polenta for a surprising twist that balances the stew’s intensity beautifully.

Bajan Fish Cakes with Hot Sauce

Grab your apron because these Bajan fish cakes are about to become your new obsession. They’re crispy, spicy, and perfect for when you need a flavor-packed snack that comes together fast. Get ready to impress with minimal effort and maximum taste.

Ingredients

• 1 lb salted cod, soaked overnight—this removes excess salt and rehydrates the fish perfectly
• 2 cups all-purpose flour, I always sift mine for extra fluffiness
• 1 large egg, room temp for better binding
• 1/2 cup finely chopped yellow onion, my secret for sweet, not sharp, flavor
• 2 tbsp Bajan seasoning, homemade if you can—it’s worth the extra minute
• 1/4 cup chopped fresh parsley, flat-leaf holds up better in frying
• 1 tsp baking powder, the key to light, airy cakes
• 1/2 cup water, ice-cold to keep the batter crisp
• Vegetable oil for frying, enough to reach 2 inches deep in your pot
• 1/2 cup hot pepper sauce, I use a vinegary Caribbean style for that authentic kick

Instructions

1. Drain the soaked salted cod and flake it into small pieces using two forks.
2. Combine the flaked cod, sifted flour, egg, chopped onion, Bajan seasoning, parsley, and baking powder in a large mixing bowl.
3. Gradually pour in the ice-cold water while stirring until a thick, sticky batter forms.
4. Heat vegetable oil in a deep pot to 350°F, using a thermometer for accuracy—this ensures even cooking without burning.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry each batch for 3–4 minutes, flipping once halfway, until golden brown and crispy on all sides.
7. Remove the fish cakes with a slotted spoon and drain on a wire rack over paper towels—this keeps them crisp instead of soggy.
8. Serve immediately with the hot pepper sauce drizzled over top or on the side for dipping.

Keep these golden bites crispy by serving them straight from the fryer. The flaky cod and spicy seasoning create a texture that’s crunchy outside, tender inside. Try stacking them mini-slider style with a dab of extra hot sauce between each cake for a playful twist.

Caribbean Jerk Chicken with Festival

Venture beyond basic chicken with this fiery Caribbean classic that’ll have your taste buds dancing. Marinated in bold spices and grilled to perfection, it’s paired with sweet, fried festival dough for the ultimate island escape. Get ready to level up your dinner game in under an hour.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum juiciness)
• 1/4 cup soy sauce (I always use low-sodium to control saltiness)
• 3 tbsp brown sugar (pack it tight for that caramelized crust)
• 2 tbsp olive oil (extra virgin is my go-to for marinades)
• 2 scotch bonnet peppers, minced (wear gloves—these are no joke!)
• 4 garlic cloves, smashed (fresh only, no jarred stuff here)
• 1 tbsp fresh thyme leaves (strip them right off the stems)
• 1 tsp allspice (the star of jerk seasoning)
• 1 cup all-purpose flour (I prefer unbleached for festival dough)
• 1/4 cup cornmeal (adds that signature festival crunch)
• 2 tbsp granulated sugar (for a hint of sweetness in the dough)
• 1/2 cup water (room temp helps the dough come together smoothly)
• Vegetable oil for frying (enough to reach 2 inches deep in your pot)

Instructions

1. Whisk soy sauce, brown sugar, olive oil, minced scotch bonnet peppers, smashed garlic cloves, thyme leaves, and allspice in a large bowl until the sugar dissolves completely.
2. Add chicken thighs to the bowl, coating each piece thoroughly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours—overnight marinating is my secret for deeper flavor penetration.
4. Preheat your grill to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Place marinated chicken skin-side down on the grill and cook for 8 minutes until grill marks appear and the skin is crispy.
6. Flip the chicken and grill for another 7 minutes, then move it to indirect heat and continue cooking until the internal temperature reaches 165°F—use a meat thermometer for accuracy.
7. While chicken grills, combine all-purpose flour, cornmeal, and granulated sugar in a medium bowl.
8. Gradually add room temperature water, stirring until a soft, slightly sticky dough forms—don’t overmix to keep the festival tender.
9. Heat vegetable oil in a deep pot to 350°F, checking with a thermometer to avoid soggy results.
10. Pinch off golf ball-sized pieces of dough and gently drop them into the hot oil, frying in batches to maintain temperature.
11. Fry festival for 3–4 minutes, turning occasionally, until golden brown and puffed—listen for a light sizzle to know they’re cooking evenly.
12. Remove festival with a slotted spoon and drain on paper towels to absorb excess oil.

Crunchy, golden festival contrasts with the smoky, spicy chicken—each bite is a flavor explosion. Serve it family-style with extra jerk sauce for dipping, or stuff the festival with shredded chicken for a handheld twist. This combo brings the vibrant energy of a Caribbean street food stall right to your table.

West Indian Callaloo Soup

Melt away the chill with this vibrant West Indian callaloo soup that’s packed with island flavor and ready in under an hour. Grab your blender and let’s transform simple ingredients into a creamy, herbaceous bowl of comfort. Trust me, your taste buds will thank you for this tropical escape.

Ingredients

• 1 tbsp coconut oil (my favorite for that authentic Caribbean touch)
• 1 medium yellow onion, diced (I always go for sweet onions here)
• 3 garlic cloves, minced (fresh is best—no jarred stuff!)
• 1 lb fresh callaloo leaves, stems removed and roughly chopped (if you can’t find fresh, frozen works too)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 (13.5 oz) can coconut milk (full-fat for maximum creaminess)
• 1 scotch bonnet pepper, whole (don’t chop it—this keeps the heat manageable)
• 1 tsp fresh thyme leaves (dried works in a pinch, but fresh is brighter)
• 1/2 tsp ground allspice (this is the secret to that warm, island vibe)
• 1/4 cup lime juice (freshly squeezed—bottled just isn’t the same)

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute exactly—watch closely to avoid burning.
4. Add chopped callaloo leaves in batches, wilting each addition before adding more, about 3 minutes total.
5. Pour in 4 cups vegetable broth and scrape any browned bits from the pot bottom (this adds depth!).
6. Stir in coconut milk, whole scotch bonnet pepper, thyme leaves, and ground allspice.
7. Bring soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
8. Remove scotch bonnet pepper carefully with tongs—it’s done its job infusing gentle heat.
9. Blend soup in batches using a blender until completely smooth (hold lid tight—hot soup expands!).
10. Return blended soup to the pot and stir in 1/4 cup fresh lime juice.
11. Simmer for 5 final minutes to let flavors meld, then remove from heat.

Dive into this velvety soup where the creamy coconut base lets the earthy callaloo and zesty lime shine. Serve it piping hot with a side of crusty bread for dipping, or chill it overnight—it’s even better the next day when the spices have fully mingled.

Curried Chickpeas with Roti

Tired of boring weeknight dinners? Transform humble chickpeas into a flavor explosion with this curried masterpiece. Grab your roti and get ready for a meal that’ll make your taste buds dance.

Ingredients

– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 yellow onion, diced (I always grab the sweet ones when I see them)
– 3 garlic cloves, minced (fresh only—none of that jarred stuff)
– 1 tbsp fresh ginger, grated (keep your ginger in the freezer for easy grating)
– 2 tbsp curry powder (I prefer the Madras style for extra heat)
– 1 can (15 oz) chickpeas, drained and rinsed (give them a good shake in the colander)
– 1 can (14.5 oz) diced tomatoes (fire-roasted add amazing smoky depth)
– 1 cup vegetable broth (low sodium lets you control the salt)
– 1/2 cup coconut milk (full fat for that creamy dreaminess)
– 4 roti breads (store-bought works perfectly—no shame!)
– 1/4 cup fresh cilantro, chopped (stems and all for maximum flavor)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes until translucent, stirring frequently.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle curry powder over the onion mixture and toast for 30 seconds to awaken the spices.
5. Add drained chickpeas to the skillet, tossing to coat in the spice mixture.
6. Pour in diced tomatoes with their juices, scraping any browned bits from the pan bottom.
7. Add vegetable broth and bring the mixture to a simmer.
8. Reduce heat to medium-low and cook uncovered for 15 minutes until slightly thickened.
9. Stir in coconut milk and simmer for 5 more minutes until creamy.
10. While the curry simmers, warm roti breads in a dry skillet over medium heat for 30 seconds per side until lightly toasted.
11. Remove curry from heat and stir in chopped cilantro.
12. Serve curry immediately with warm roti for dipping and scooping.

Aromatic spices meld with creamy coconut milk for a curry that’s both comforting and exciting. The chickpeas maintain their perfect bite while soaking up all those incredible flavors. Tear off pieces of warm roti to scoop up every last bit—this is hands-on eating at its most satisfying.

Trinidad Doubles with Tamarind Sauce

A Trinidadian street food legend that’s about to blow up your feed. Imagine fluffy fried flatbreads stuffed with seasoned chickpeas and drenched in tangy tamarind sauce—this is the ultimate handheld flavor explosion you need in your life.

Ingredients

– 2 cups all-purpose flour (I always sift mine for extra fluffiness)
– 1 tsp active dry yeast (check the expiration date—fresh yeast makes all the difference)
– 1 tsp sugar (this helps activate the yeast beautifully)
– ¾ cup warm water (around 110°F—wrist-test warm, not hot)
– 2 cups canned chickpeas, drained (I rinse mine thoroughly to reduce sodium)
– 1 tbsp curry powder (go for Trinidadian curry if you can find it)
– 1 small onion, finely chopped (yellow onions work best for sweetness)
– 2 cloves garlic, minced (freshly minced gives the best punch)
– 2 tbsp vegetable oil (plus extra for frying—I keep mine in a squeeze bottle)
– ½ cup tamarind concentrate (the thick, sticky kind is my favorite)
– ¼ cup brown sugar (dark brown adds deeper molasses notes)
– 1 tsp ground cumin (toasted cumin seeds ground fresh if you’re feeling fancy)
– 1 scotch bonnet pepper, minced (remove seeds unless you’re brave—I always wear gloves)
– Salt to taste (I use about 1 tsp divided throughout)

Instructions

1. Combine flour, yeast, sugar, and ½ tsp salt in a large mixing bowl.
2. Gradually add warm water while mixing until a soft dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
5. Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering.
6. Sauté chopped onion for 3 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in curry powder and toast for 30 seconds to release oils.
9. Add chickpeas and ½ cup water, simmer for 10 minutes until slightly thickened.
10. Mash about one-third of the chickpeas with a fork while cooking for varied texture.
11. Divide risen dough into 12 equal portions and roll each into a ball.
12. Roll each ball into a 5-inch circle on a floured surface.
13. Heat 1 inch of oil in a deep skillet to 350°F using a thermometer.
14. Fry one dough circle for 45 seconds until puffed and golden, then flip.
15. Fry second side for 30 seconds until evenly colored and transfer to paper towels.
16. Repeat with remaining dough circles, maintaining oil temperature between 345-355°F.
17. Combine tamarind concentrate, brown sugar, minced scotch bonnet, and ¼ cup water in a small saucepan.
18. Simmer sauce over low heat for 5 minutes until slightly thickened, stirring constantly.
19. Strain sauce through a fine mesh sieve to remove pepper bits and tamarind fibers.
20. Place one fried flatbread on a plate, top with 2 tbsp chickpea mixture.
21. Drizzle with 1 tbsp tamarind sauce and cover with second flatbread.

Doubles deliver the perfect textural contrast—crispy exterior giving way to soft, spiced chickpea filling with that addictive sweet-sour tamarind kick. Serve them stacked high with extra sauce for dipping, or go full street food style and eat them folded in half while standing up—the messier, the better.

Grenadian Oil Down

Forget everything you thought you knew about one-pot meals. Grenadian Oil Down is the Caribbean comfort food that will absolutely wreck your weekly dinner rotation in the best way possible. This savory, coconut-infused stew cooks everything together until the breadfruit soaks up all that incredible flavor.

Ingredients

• 1 large breadfruit, peeled and cubed (look for one that gives slightly when pressed)
• 2 cups coconut milk (I always use full-fat for maximum creaminess)
• 1 lb salted beef, soaked overnight and diced (this step is non-negotiable for tender meat)
• 1 lb chicken thighs, bone-in for better flavor
• 2 cups spinach, packed (trust me, it wilts down to nothing)
• 1 scotch bonnet pepper, whole (don’t pierce it unless you want serious heat)
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced (fresh only—jarred garlic just doesn’t hit the same)
• 2 sprigs thyme

Instructions

1. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat until it shimmers.
2. Add soaked salted beef and chicken thighs, searing until golden brown on all sides, about 6-8 minutes total.
3. Stir in sliced onion and minced garlic, cooking until fragrant and translucent, about 3 minutes.
4. Pour in coconut milk, then add thyme sprigs and the whole scotch bonnet pepper.
5. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
6. Arrange breadfruit cubes evenly throughout the pot, ensuring they’re submerged in the liquid.
7. Cover the pot tightly and simmer for 45 minutes—don’t peek! This builds essential steam.
8. Uncover and gently fold in packed spinach until it wilts and turns dark green, about 2 minutes.
9. Remove the scotch bonnet pepper and thyme sprigs before serving.

The breadfruit becomes impossibly tender, almost melting into the rich coconut broth while still holding its shape. That salted beef gives every bite this incredible savory depth that plays perfectly against the subtle heat from the pepper. Serve it straight from the pot with extra napkins—this is hands-on, soul-warming food meant to be shared.

Jamaican Beef Patties

Elevate your snack game with these flaky, golden Jamaican beef patties. Embrace the bold spices and buttery crust that’ll transport your taste buds straight to Kingston. Get ready to impress with this handheld Caribbean classic.

Ingredients

• 2 cups all-purpose flour (I always use King Arthur for consistent results)
• 1 cup cold unsalted butter, cubed (keep it chilled for maximum flakiness)
• 1/2 cup ice water (seriously, ice cold makes all the difference)
• 1 lb ground beef (80/20 blend gives the perfect juicy texture)
• 1 medium yellow onion, finely diced (my secret for sweet depth)
• 2 cloves garlic, minced (fresh only—no jarred stuff here)
• 2 tbsp Jamaican curry powder (this is where the magic happens)
• 1 tsp dried thyme (crush it between your fingers to release oils)
• 1/2 tsp allspice (don’t skip this authentic touch)
• 1 scotch bonnet pepper, seeded and minced (handle with gloves—trust me)
• 1/2 cup beef broth (low sodium lets you control the salt)
• 1 egg, beaten (for that gorgeous golden sheen)

Instructions

1. Combine flour and 1/2 teaspoon salt in a large bowl.
2. Add cold cubed butter and use your fingers to work it into pea-sized crumbs.
3. Gradually drizzle in ice water while mixing with a fork until dough just comes together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for exactly 30 minutes.
5. While dough chills, heat a large skillet over medium-high heat.
6. Add ground beef and cook for 5 minutes, breaking it up with a wooden spoon.
7. Stir in diced onion and cook for 3 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Sprinkle in curry powder, thyme, allspice, and 1 teaspoon salt.
10. Cook spice mixture for 2 minutes to toast the spices.
11. Mix in minced scotch bonnet pepper.
12. Pour in beef broth and simmer for 5 minutes until liquid reduces.
13. Transfer filling to a bowl and cool completely to room temperature.
14. Preheat oven to 375°F and line a baking sheet with parchment paper.
15. Roll chilled dough to 1/8-inch thickness on a floured surface.
16. Cut dough into 6-inch circles using a bowl or cutter.
17. Spoon 3 tablespoons filling onto one half of each circle.
18. Fold dough over filling and crimp edges firmly with a fork.
19. Brush each patty with beaten egg wash.
20. Bake for 25 minutes until golden brown and flaky.

Here’s the payoff: that crisp, buttery crust shatters beautifully against the spicy, savory filling. Serve these warm with a cold Red Stripe beer for the ultimate experience, or pack them for lunch—they’re just as amazing at room temperature.

Steamed Fish with Okra and Callaloo

Perfectly steamed fish meets vibrant greens in this Caribbean-inspired dish that’s about to become your new weeknight hero. Packed with flavor and ready in under 30 minutes, this healthy bowl delivers restaurant-quality results with minimal effort.

Ingredients

• 1 lb white fish fillets (I always use cod for its flaky texture)
• 2 cups fresh callaloo leaves, roughly chopped (spinach works too if you can’t find callaloo)
• 1 cup fresh okra, sliced into ½-inch pieces (the slimier, the better for thickening)
• 2 tbsp coconut oil (my secret for that tropical flavor)
• 3 garlic cloves, minced (fresh is non-negotiable here)
• 1 scotch bonnet pepper, whole (don’t pierce it unless you want serious heat)
• 1 cup fish stock (homemade if you have it, but store-bought works fine)
• 2 tbsp fresh lime juice (bottled just doesn’t hit the same)
• 1 tsp sea salt (I prefer coarse for better texture)

Instructions

1. Rinse 1 lb white fish fillets under cold water and pat completely dry with paper towels.
2. Season both sides of the fish fillets evenly with 1 tsp sea salt.
3. Heat 2 tbsp coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add 3 minced garlic cloves and sauté until fragrant and golden, approximately 1 minute.
5. Pour in 1 cup fish stock and bring to a gentle simmer, watching for small bubbles around the edges.
6. Arrange the seasoned fish fillets in a single layer in the simmering liquid.
7. Scatter 1 cup sliced okra and 2 cups chopped callaloo leaves around the fish.
8. Place 1 whole scotch bonnet pepper on top of the vegetables without piercing it.
9. Cover the skillet tightly with a lid and steam for 8-10 minutes until fish flakes easily with a fork.
10. Remove the skillet from heat and drizzle 2 tbsp fresh lime juice over everything.
11. Discard the whole scotch bonnet pepper before serving.

When you break into that tender fish, you’ll find it’s infused with the okra’s natural thickening power and callaloo’s earthy notes. The broth becomes silky from the okra while keeping the fish incredibly moist. Serve this over coconut rice or with fried plantains for that perfect sweet-savory contrast that makes every bite exciting.

Antiguan Ducana with Saltfish

Grab your taste buds for a Caribbean escape! This Antiguan Ducana with Saltfish brings sweet potato dumplings and savory cod together in one epic flavor collision. Get ready to level up your dinner game instantly.

Ingredients

– 2 large sweet potatoes, peeled and grated (trust me, freshly grated makes all the difference)
– 1 cup coconut milk (full-fat for maximum creaminess)
– 1/2 cup brown sugar (I prefer dark brown for deeper molasses notes)
– 1 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg (freshly grated nutmeg is my secret weapon)
– 1/2 teaspoon vanilla extract
– Banana leaves for wrapping (find these frozen at Latin markets—they add authentic aroma)
– 8 ounces saltfish (salted cod), soaked overnight (this overnight soak is non-negotiable for removing excess salt)
– 1 medium onion, thinly sliced
– 1 bell pepper, diced (I use red for sweetness and color)
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 scotch bonnet pepper, whole (don’t pierce it—this gives flavor without overwhelming heat)

Instructions

1. Drain the soaked saltfish and place it in a medium saucepan.
2. Cover the saltfish with fresh water and bring to a boil over high heat.
3. Boil the saltfish for 15 minutes to remove remaining salt and tenderize the fish.
4. Drain the saltfish again and use your fingers to flake it into small pieces, removing any bones.
5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
6. Add the sliced onion and diced bell pepper to the skillet.
7. Sauté the vegetables for 5-7 minutes until they become soft and translucent.
8. Add the minced garlic and cook for 1 more minute until fragrant.
9. Stir in the flaked saltfish and whole scotch bonnet pepper.
10. Cook the saltfish mixture for 8-10 minutes, stirring occasionally, until everything is well combined.
11. In a large mixing bowl, combine the grated sweet potatoes, coconut milk, brown sugar, flour, cinnamon, nutmeg, and vanilla extract.
12. Mix everything thoroughly until you have a thick, cohesive batter.
13. Cut banana leaves into 8×8 inch squares and briefly pass them over a gas flame for 10 seconds to make them pliable.
14. Place about 1/2 cup of the sweet potato mixture in the center of each banana leaf square.
15. Top the sweet potato mixture with 2-3 tablespoons of the saltfish filling.
16. Fold the banana leaf over the filling to create a tight packet, tying securely with kitchen string.
17. Place the ducana packets in a large pot with a steamer basket.
18. Steam the packets over boiling water for 45 minutes until the dumplings are firm and cooked through.
19. Carefully remove the ducana packets from the steamer and let them cool for 5 minutes before serving.

But the real magic happens when you unwrap that banana leaf! The ducana emerges soft and slightly sweet, perfectly complementing the salty, flaky fish inside. Serve these warm parcels with a simple green salad for contrast, or go full Caribbean with fried plantains on the side. That first bite delivers pure island comfort—starchy, savory, and utterly addictive.

West Indian Roti with Curried Vegetables

Elevate your dinner game with this Caribbean comfort food that wraps curried veggies in flaky, golden roti. Every bite delivers warm spices and tender vegetables hugged by that perfect flatbread texture. Seriously, this is the meal that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 cup warm water (around 110°F—test it on your wrist like baby bottle temp)
• 1 tbsp vegetable oil (plus extra for brushing—don’t skip this golden crust secret)
• 1 tsp salt (I use fine sea salt for even distribution)
• 1 large potato, diced into ½-inch cubes (Yukon Gold holds its shape beautifully)
• 1 cup cauliflower florets (fresh, not frozen—trust me on texture)
• 1 carrot, sliced into thin coins (rainbow carrots add pretty color)
• 2 tbsp curry powder (my go-to is Jamaican-style for that authentic kick)
• 1 can (13.5 oz) coconut milk (full-fat gives the creamiest sauce)
• 1 small onion, finely chopped (yellow onions bring the sweetest flavor)
• 2 garlic cloves, minced (fresh only—jarred just doesn’t hit the same)

Instructions

1. Combine flour and salt in a large mixing bowl.
2. Pour in warm water and 1 tbsp vegetable oil.
3. Knead dough on floured surface for 5 minutes until smooth and elastic.
4. Cover dough with damp cloth and rest at room temperature for 30 minutes.
5. Divide dough into 6 equal balls while heating skillet over medium heat.
6. Roll each ball into 8-inch circles using rolling pin.
7. Brush one side of roti lightly with oil.
8. Cook roti in dry skillet for 2 minutes until bubbles form.
9. Flip and cook other side for 1 minute until golden spots appear.
10. Stack cooked roti under towel to keep warm and pliable.
11. Sauté onion and garlic in large pot over medium heat for 3 minutes until fragrant.
12. Add curry powder and toast for 30 seconds to awaken spices.
13. Stir in potato, cauliflower, and carrot.
14. Pour coconut milk over vegetables and bring to simmer.
15. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
16. Uncover and simmer 5 more minutes until sauce thickens slightly.

Now you’ve got soft roti ready to scoop up that creamy, spiced vegetable curry. Notice how the flaky bread soaks up the coconut sauce without falling apart? Serve it family-style with extra roti for dipping, or wrap the filling burrito-style for an on-the-go meal that tastes like sunshine.

Bahama Mama Rum Punch

Nailing the perfect tropical escape doesn’t require a plane ticket—just this Bahama Mama Rum Punch. Blend vibrant juices with a dark rum kick for instant vacation vibes. Your taste buds will thank you later.

Ingredients

– 1 cup dark rum (I prefer Myers’s for that deep molasses flavor)
– 1 cup pineapple juice (freshly squeezed if you’re feeling fancy)
– ½ cup orange juice (pulp-free keeps it smooth)
– ¼ cup grenadine syrup (this gives it that gorgeous sunset color)
– 2 tablespoons fresh lime juice (bottled just doesn’t hit the same)
– 2 cups ice cubes (crushed ice melts perfectly)
– Orange slices and maraschino cherries for garnish (the more tropical bling, the better)

Instructions

1. Chill your serving pitcher in the freezer for 15 minutes—this keeps everything frosty from the start.
2. Pour 1 cup dark rum directly into the chilled pitcher.
3. Add 1 cup pineapple juice to the rum.
4. Measure and pour in ½ cup orange juice.
5. Squeeze 2 tablespoons fresh lime juice into the mixture.
6. Drizzle ¼ cup grenadine syrup slowly down the side of the pitcher—it’ll create those beautiful layered colors.
7. Add 2 cups ice cubes to the pitcher.
8. Stir vigorously with a long spoon for 30 seconds until the liquid turns a uniform coral pink.
9. Taste and adjust sweetness by adding more grenadine if needed (tip: the ice will dilute it slightly as it melts).
10. Fill serving glasses three-quarters full with fresh ice.
11. Pour the mixed punch over the ice in each glass.
12. Garnish each drink with an orange slice and maraschino cherry speared on a cocktail pick.

Bold tropical flavors dance together in every sip—sweet pineapple meets tart citrus with a warm rum finish. Serve it poolside in hollowed-out pineapples for maximum island vibes, or double the batch for your next backyard luau.

Cuban Mojo Pork with Black Beans

Perfectly marinated pork shoulder gets slow-roasted until fall-apart tender, then served over creamy black beans. This Cuban-inspired dish brings serious flavor with minimal effort—your kitchen will smell incredible.

Ingredients

• 3 lbs pork shoulder (bone-in adds more flavor)
• 1 cup fresh orange juice (I squeeze mine—way brighter than bottled)
• ½ cup fresh lime juice (about 4-5 limes, don’t skip the fresh!)
• 8 garlic cloves, minced (yes, all eight—trust me)
• 2 tsp dried oregano (rub between your palms to wake it up)
• 1 tsp ground cumin (toasting whole seeds first = next level)
• ½ cup extra virgin olive oil (my go-to for marinades)
• 2 (15 oz) cans black beans, undrained (the liquid makes them creamy)
• 1 small white onion, diced (yellow works too)
• 1 green bell pepper, diced (red adds nice sweetness)
• 1 tsp kosher salt (adjust if your beans are salted)

Instructions

1. Whisk orange juice, lime juice, minced garlic, oregano, cumin, and olive oil in a large bowl.
2. Place pork shoulder in a gallon zip-top bag and pour marinade over it.
3. Press out excess air, seal bag, and refrigerate for at least 4 hours (overnight is ideal for maximum flavor penetration).
4. Preheat oven to 325°F and place marinated pork in a roasting pan, fat-side up.
5. Pour remaining marinade over pork and cover pan tightly with foil.
6. Roast for 3 hours until pork is fork-tender (tip: the bone should pull out cleanly).
7. While pork roasts, sauté diced onion and bell pepper in a large pot over medium heat for 5 minutes until softened.
8. Add undrained black beans and kosher salt to the pot, stirring to combine.
9. Simmer beans uncovered for 20 minutes, stirring occasionally (tip: mash a few beans against the pot side to thicken the sauce).
10. Remove pork from oven and let rest 15 minutes before shredding with two forks.
11. Skim excess fat from pan juices and drizzle over shredded pork.
12. Serve pork over hot black beans.

When you pull this pork, it should shred effortlessly with juicy, garlic-citrus notes cutting through the richness. The beans stay creamy but not mushy—perfect for soaking up those mojo juices. Wrap everything in warm tortillas with pickled onions or serve over rice for a complete meal that tastes like a Cuban grandmother’s kitchen.

Barbados Rum Cake

Packed with Caribbean warmth, this Barbados rum cake delivers tropical vibes in every bite. Soak a buttery bundt in dark rum syrup for that signature boozy kick—it’s the ultimate holiday showstopper or weekend treat. Trust me, one slice and you’ll be dreaming of palm trees.

Ingredients

– 1 cup unsalted butter, softened (I always use room temp for that perfect creaminess)
– 1 ½ cups granulated sugar, because we’re keeping it sweet and simple
– 4 large eggs, at room temp—they blend smoother, no scrambling!
– 2 cups all-purpose flour, sifted to avoid lumps in your batter
– ½ tsp baking powder, for a light, airy crumb
– ½ tsp salt, to balance all that sweetness
– ½ cup whole milk, full-fat for richness, don’t skimp!
– ½ cup dark rum, go for a quality Barbados brand if you can
– 1 tsp vanilla extract, pure is my go-to for that warm aroma
– ½ cup chopped pecans, toasted first for extra crunch

Instructions

1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan with butter—get into all those crevices!
2. In a large bowl, cream the softened butter and granulated sugar together on medium speed for 3 minutes until pale and fluffy.
3. Add the room temperature eggs one at a time, beating well after each addition to fully incorporate.
4. In a separate bowl, whisk the sifted flour, baking powder, and salt until evenly combined.
5. Tip: Alternate adding the flour mixture and whole milk to the butter mixture in three parts, mixing on low just until blended—overmixing makes it tough.
6. Stir in the dark rum and vanilla extract by hand until the batter is smooth and fragrant.
7. Fold in the toasted chopped pecans gently to distribute them evenly without deflating the batter.
8. Pour the batter into the prepared bundt pan and spread it evenly with a spatula.
9. Bake at 325°F for 55–60 minutes, or until a toothpick inserted near the center comes out clean—no wet crumbs!
10. Tip: Let the cake cool in the pan on a wire rack for 15 minutes only; any longer and it might stick.
11. While warm, poke holes all over the top with a skewer and slowly brush with ¼ cup extra dark rum for that soaked-through effect.
12. Tip: Invert the cake onto the rack to cool completely—this keeps it from getting soggy on the bottom.
Moist and dense with a sticky rum glaze, each slice melts with buttery, boozy goodness. Serve it warm with a scoop of vanilla ice cream or as a bold finish to dinner—leftovers (if any!) taste even better the next day.

Conclusion

Ready to spice up your kitchen? This collection of West Indian recipes brings vibrant Caribbean flavors right to your table. We hope you’ll try these delicious dishes, share your favorites in the comments below, and pin your must-make recipes to Pinterest. Happy cooking!