Caribbean Islands Cuisine - Ethnic Foods R Us

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Caribbean Islands cuisine is a very unique blend of European, East Indian, American-Indian, African, Arab and Chinese food cultures. People from all of these countries migrated to the Islands, bringing with them their favorite culinary dishes, spices, methods of meal preparation, etc.

But once the migration settled down and, as the newly fused together peoples mingled and learned of each others ways, soon Caribbean Islands cuisine took on its own identity, and produced a vast array of dishes unique to the region. So it is now possible to identify dishes that are truly authentic and traditional Caribbean Islands cuisine.

So put on some Reggae music, get in the mood, and help yourself to some …

Caribbean Islands Cuisine!

Please note: For your convenience, you can click on the countries listed below and be taken directly to a page with recipes from just that country on it. From there you will have access to the recipes in single page, printer-friendly format.

You are certainly welcomed to read through this whole page, several of the recipes are here as well, and there are some videos and pertinent information on background, history, customs, special notes, etc., so it is well worth the read.

Here is the list, in alphabetical order:

Bahamas

Cuba

Dominican Republic

Haiti

Jamaica

Puerto Rico

Trinidad

If you live in North America, like I do, a “jerk” is a derogatory term to call someone who is behaving like an annoying buffoon. But if you live in Jamaica, Jerk is a age-old traditional and completely unique to the Island way of seasoning and cooking food. Meats, seafoods, vegetables, or fruits, Jamaicans jerk them all.

Whatever is being jerked is first seasoned with a pasty marinade that will be made in a variety of combinations of ingredients, but always will include Scotch Bonnet peppers and pimento. After being marinated, the food is then smoked – traditionally over pimento wood, which imparts a flavor into the jerk that is unmistakeably Jamaican, and cannot be reproduced in full measure without this important element in the process.

To get some pimento wood sticks, click here and look in the Grilles section.

But hey – enough talk. Let’s not jerk around any longer, and get right into some fabulous, mouth-watering, unique to this area of the world only …

Caribbean Islands Cuisine!

Jamaican Roast Jerk Fish

Ingredients:

(serves 4)

4 (wild caught, fresh) Red Snapper fish, heads, fins and tails left on, scaled and gutted
2 large yellow onions, peeled, sliced, and separated into rings
1 tbsp. butter
1 (16 or 18 oz.) can Jamaican Callaloo greens
4 scallions (green onions)
2 large sprigs thyme, stems removed, leaves minced
10 pimentos
1 tbsp. freshly ground course sea salt
1 tbsp. freshly ground black peppercorns
4 large cloves garlic
2 Scotch Bonnet peppers
½ cup Jerk Sauce
2 tablespoons Dry Jerk Seasoning
¼ cup Jamaican Original Pickapeppa Sauce

Directions:

Wash the fish thoroughly in water with some vinegar in it, then pat dry and set aside.
In a mixing bowl, blend together the Dried Jerk Seasoning, Jamaican Original Pickapeppa Sauce, and Jerk Sauce, and stir the mixture vigorously.
Mince the scallions, thyme, garlic, pimentos, and Scotch Bonnet pepper.
Open the can of callaloo, and drain off the liquid.
Put the minced ingredients and the callaloo into the bowl containing the Pickapeppa Sauce, grind in salt and pepper to taste, and stir the entire mixture together well.
Place each snapper in the middle of a sheet of tin or aluminum foil.
Stuff each snapper with the seasoning mixture, sprinkle some Dried Jerk Seasoning on the outside of the fish, lay several onion rings on top, then fold up and wrap tightly with the foil.
If you are doing your jerk in true Jamaican fashion, use a grille with pimento wood sticks for smoking flavor and, taking care to keep the temperature at or below medium, slow smoke and grille for about an hour, 30 minutes on each side. If you do not have the equipment or materials to do your jerk the traditional way, it will still taste great, don’t worry. You can use a charcoal or propane grille on high temperatures, without the smoking, and roast the fish about 15 minutes on each side, or, you can use the oven, set to 350 degrees Fahrenheit, and roast them for about 40 minutes.
To serve, remove the jerk-infused callaloo from each fish, and set in on the serving plate, beside the fish, and place the roasted onion slices on top of the fish. A good accompaniment to this fish jerk is yellow rice.

This next recipe comes from Cuba, where it is one of the most popular and classic dishes: Ropa Vieja. There are many versions of it, of course, but we’ve chosen one that is a truly authentic and traditional Ropa Vieja recipe, Cuban style.

The name is literally translated from Spanish to English as “old clothes”, and folklore has it that is because of how, by the time the dish is fully prepared, it resembles a pile of old garment rags. Very similar in texture to the pulled pork found throughout Europe and North America, Cuban Ropa Vieja uses chuck roast as the meat of choice.

Ropa Vieja

(Cuban Shredded Beef)

Ingredients:

(serves 6)

3 lb. premium quality (grass fed is best, and well marbled) chuck roast
1 medium size yellow onion, peeled and sliced
1 large white onion, diced fine
3 tbsp. olive oil
1 cup red dry wine
4 large garlic cloves, minced
1 green bell pepper, cored, de-seeded, and rough chopped
4 large ripe tomatoes, rough chopped
3 tbsp. tomato paste
2 tbsp. ground cumin
2 bay leaves
salt and pepper to taste

Directions:

Season the chuck roast with salt and pepper on all sides.
In a large cooking pot over medium high heat, brown the roast all over with 1 tbsp. olive oil.
Add in enough water to surround the meat, but not enough to cover it.
Now the yellow onion slices into the water, and bring to a boil.
Once a good boil is achieved, turn the heat down to where the liquid is at a lively simmer; cover the pot and allow to cook for at least 1-1/2 hours, longer if necessary, the meat must be fully tenderized.
Remove from the burner and allow to cool.
Removing any excess fat as you work, shred the roast into strands, then set aside.
In a large skillet, heat the olive oil over medium heat, and sauté the bell pepper, diced white onion, and garlic for 3 or 4 minutes, until the onion is fragrant and translucent.
Now add the red wine, tomato paste, chopped tomatoes, cumin, bay leaf, salt and pepper. Stir and blend the mixture together well, then cover the skillet and simmer for 8 to 10 minutes.
Put the shredded beef in the skillet, cover, and cook for 20 to 25 minutes, stirring now and then.
To serve, remove bay leaves, stir one more time, and place you Ropa Vieja on a large serving platter. Ropa Vieja is traditionally served with white rice, black beans (garnished with finely diced white onions), and some fried, sliced sweet plantains.

Sancocho is a Dominican Republic dish, one that is immensely popular, and also a dish requiring a considerable amount of time commitment and patience of a cook. But trust me, your end result will be well worth the effort.

A hearty stew, with multiple meats and various vegetables, spiced to the hilt, it is a taste treat unlike any other. There is no one “right” way (as far as ingredients) to preparing Dominican sancocho recipes, you can vary the meats and/or vegetables all you want, as long as the basic method of preparation is adhered to. I have even seen and tried vegetarian sancocho but, for me, it didn’t get that hearty texture and heavy, satisfying full feeling that I associate with a good big bowl of the stew.

Here is a version using traditional ingredients that make it a truly authentic and traditional Dominican sancocho recipe. After trying this one, you can surely dream up other combinations tailored to your palate, but I guarantee this one will be a yummy tummy pleaser.

Dominican Sancocho

(Hearty Multiple Meats and Vegetables Stew)

Ingredients:

(serves up to 12)

2 lb. beef chuck roast, chopped into 1-1/2″ cubes
1 lb. lamb meat (shoulder cut works good), chopped into 1-1/2″ cubes
1 lb. Longaniza (Dominican pork sausage), chopped into 1″ chunks
1 lb. pork chops, meat chopped into 1″ cubes
1-1/2 lb. chicken thighs, boned, and chopped in halves
2 lb. pork rib rack, sliced into separate, single ribs
1 lb. smoked ham soup bones (remember to save the bones from your hams, freeze them for use later with dishes like this)
4 limes, juiced
2 tbsp. crushed fresh garlic
4 tbsp. vegetable oil
¹⁄₂ yucca root, peeled and chopped into 1” pieces
¹⁄₂ Jamaican yellow yam, peeled and chopped into 1 inch pieces
2 celery stalks, rough chopped
¹⁄₂ malanga, peeled and chopped into 1” pieces
1 large potato, peeled and cut into 1” pieces
3 firm (not fully ripened) plantains, two peeled and chopped into 1” pieces, one peeled and left whole
2 beef bouillon cubes
3 cobs of fresh sweet corn, chopped into 2” to 2-1/2” long chunks
¹⁄₂ ground oregano
1 tsp. chopped fresh cilantro
4 tbsp. white vinegar
4 tsp. Jamaican Scotch Bonnet Pepper Sauce
¹⁄₄ gallon water
¹⁄₄ cup Seville orange and Mandarin juice
Salt and pepper, to taste

Directions:

In a large, resealable plastic bag, put in the celery, cilantro, oregano, vinegar, garlic, juice of 1 lime, and about a tsp. each of salt and pepper, then add in the beef. Let the beef marinate for at least 45 minutes, an hour is better.
In a large cooking pot (cast iron is best, if you have one), heat up the oil on medium-high; add in the beef, pouring everything out of the plastic bag, including the marinade, into the pot, and let simmer, uncovered, until the marinade is nearly depleted of water.
Next add in the pork, add in some water (just enough to keep ingredients from burning) and simmer for another 15 minutes—add a few more tbsp. of water if necessary.
Except for the chicken, add the rest of the meat to the pot and let simmer for an additional 15 minutes, again adding just a little water as needed to prevent burning.
Now add the chicken and simmer for another 10 minutes.
Pour 1/4 gallon of water into the pot and bring the dish to a rolling boil; add in the yellow yam, malanga and plantains, salt and pepper to taste, then adjust heat to a lively simmer, and cook for 15 to 20 minutes.
Now add in all the remaining (except for the whole plantain) ingredients: corn cob chunks, beef stock cubes (crush them first), Seville orange and mandarin juice, hot sauce, and the remaining lime juice; adjust the water, depending on how thick you want your stew to be and simmer, stirring now and then, until all ingredients are well tenderized.
Take the third plantain now, grate it into the pot, stir and blend it well throughout the stew.
Do a taste test, and adjust salt and pepper if needed, then allow to simmer for another 5 to 10 minutes. Remove the ham bone before serving.
To follow Dominican tradition, serve hot with white rice and sliced avocados.

Here in the USA, when we think of Creole, we think of Louisiana, and “Down in the Bayou” cuisine. But the Haitians have loved and made creole dishes for centuries, and Haitian creole recipes there are many. This one we are offering first, features the Conch, which is known the world over for its beautiful shell.

But not every culture enjoys eating the creature that lives in the shell. The people of Haiti consider it a delicacy, and after you try this dish, my bet is you will, too.

Lambi a la Creole

(Haitian Conch in Creole Sauce)

Ingredients:

1 lb. fresh Conch, shelled, cleaned, filleted, and cut into bite sized pieces
1 medium sized yellow onion, rough chopped
1 cup water (or as needed)
1 large ripe red tomato, rough chopped
4 large cloves garlic, minced
½ cup finely chopped green onions
4 tbsp. tomato paste
3 tbsp. vinegar
1 tbsp. fresh thyme leaves, bruised and minced
1 tbsp. fresh parsley, finely chopped
1 tbsp. scallion infused olive oil
Freshly ground course sea salt and black peppercorns, to taste

Directions:

Place the Conch pieces in a mixing bowl with the vinegar and enough water to just cover all the Conch pieces, stir well, then set aside and allow conch to marinate in the vinegar water for a good 2 hours.
Drain the liquid off the Conch in a colander or large sieve, and pat dry.
In a large skillet or sauce pan, heat the oil over medium-high heat, and sauté the yellow onion, garlic and green onions for about 2 to 3 minutes, until the yellow onion is translucent and fragrant.
Now reduce the heat to medium, add in all the remaining ingredients, including the Conch, grind in salt and pepper to taste, and cook, stirring often, for about 45 minutes, or until the Conch is fully tenderized.

Our next stop on our Caribbean Islands cuisine ethnic food adventure takes us to Puerto Rico. You just have to try this dish, an authentic Puerto Rican Rellenos de Papa recipe that will create a culinary treat you will enjoy immensely.

Puerto Rican Rellenos de Papa

Ingredients:

F or the Dough-

6 large Idaho or Russet potatoes, peeled
¼ cup kosher salt

For the Picadillo-

3 tbsp. olive oil
1 medium sized white onion, diced fine
1 red bell pepper, diced fine
10 large cloves garlic, pounded and mashed into a paste
½ cup sofrito
1-3/4 cups Spanish tomato sauce
2 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh oregano
1 tsp. kosher salt
4 lb. lean ground beef (sirloin is best)

For the Rellenos-

2 tbsp. olive oil
4 oz. cream cheese, softened to room temperature
corn starch, for dredging
vegetable oil, for frying

Directions:

To make the dough-

Place the potatoes, whole, in a large cooking pot; fill with cold water until potatoes are covered, and bring the water to a boil. (You want the potatoes left whole so they will preserve their full starch content, which will be needed for holding the rellenos into the desired shape) Pour 1/4 cup of kosher salt into the boiling water and cook until potatoes are fork-tender—about 45 minutes should do it.
While the potatoes are still hot, drain them, chop into small chunks, and mash them until mostly free of lumps, but not totally smooth.
Salt the mashed potatoes with 1 tsp., then set aside and allow to cool until you can handle the mash.

For the Picadillo-

Warm the olive oil in a large sauté pan over medium-high heat, then add in the onion, and sauté for about 2 minutes until softened, translucent and fragrant.
Now add in the sofrito, garlic and red pepper, and continue cooking, all the while stirring, for another 3 minutes.
Stir in oregano, cilantro, and tomato sauce; season with 2 tbsp. of salt, and cook for one more minute.
Add in the meat by crumbling the lump of ground beef with your hands into the pan in little bits. Sauté for about 4 minutes, using a wooden paddle to stir and continue to break apart the beef until it is all reduced to tiny bits.
Add in another tablespoon of salt and continue to sauté for 20 minutes, stirring now and then, until beef is cooked through, the flavors have concentrated, and all the liquid has evaporated.

To make the Rellenos-

Dip an ice cream scoop in very cold water and pack it tightly pack it your with mashed potatoes.
Holding the ball of mashed potatoes in one hand, dip your other hand’s forefinger in olive oil, and then plunge it into the center of the mash ball, far enough to make a deep cavity, but not poking all the way through to your other hand. Wiggle your finger in a rotation to make the cavity as wide as possible without breaking through the wall of the ball.
Now stuff cavity with equal portions of cream cheese and picadillo, and gently compress the filling fully into the cavity.
Carefully fold up and press together the opening in the ball, sealing it shut. Make sure the seal is done evenly; any weak spots will give way to leaks during the frying process.
Repeat the rellenos filling steps, always dipping the scoop in cold water before each one, until all your ingredients are used up.
Using a deep skillet or saucepan, fill with enough vegetable oil to be able to fully immerse the rellenos, and heat up to 350°F.
Dredge the rellenos in cornstarch, then pat off any excess.
Using a slotted spoon, and exercising caution, lower them gently into hot oil. Deep fry 3 to 4 minutes, turning now and then if necessary, until your Rellenos de Papas are a rich, deep golden brown. Using the same slotted spoon, lift the rellenos out of the oil, and set on a few layers of paper towels to drain.
Serve right away, while still nice and hot.

There is curried chicken, there is very good curried chicken, and then there are the great curried chicken recipes to be found in Trinidad.

Caribbean curry chicken recipes are among the finest in the world, and this one from Trinidad is just awesome, trust me.

Trinidad Style Curried Chicken

Ingredients:

1 whole chicken (3 to 4 lb.)
2 tbsp. minced garlic
2 tbsp. West Indian green seasoning
1 tsp. salt, or to taste
1 tbsp. minced Scotch Bonnet hot pepper
2 tbsp. vegetable oil
4 tbsp. yellow curry powder
½ cup chopped tomatoes
¹⁄₂ cup chopped yellow onion
¹⁄₂ cup hot water (or more, as needed)

Directions:

Skin the chicken, de-bone it, and cut into small pieces.
Season with a rub mixture of combined green seasoning, garlic, hot pepper and salt.
Allow rub to marinate the chicken for at least an hour, even longer is better.
Heat the oil in a large skillet (one that has a lid), over medium high heat.
Blend the curry powder with 1/4 cup of water, stirring until smooth, then add to the hot oil and cook for 2 minutes.
Now add in the rubbed and marinated chicken, stirring to coat all the pieces with the curry, and cook until all the water has evaporated—about 10 minutes should do it.
Add in the onion and tomatoes, and cook for 1 minute, then add in ½ cup hot water and stir everything together well.
Turn the heat down to medium, put the lid on, and cook until meat is fully tenderized. Check now and then on the amount of sauce in the pan, add more water if needed.
Do a taste test, adjust salt and hot pepper if needed, then serve right away.

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