Must Have Delicious Caribbean Dishes

 Jamaica Jerk Chicken

        Jamaican jerk chicken is a popular dish from Jamaica that is made by marinating chicken in a mixture of spices and seasonings known as jerk seasoning. The seasoning typically includes ingredients such as allspice, scallions, thyme, garlic, ginger, and Scotch bonnet peppers, which give the dish its signature spicy and flavorful taste. After marinating for several hours or overnight, the chicken is traditionally cooked on a grill over pimento wood, which gives it a distinct smoky flavor. However, it can also be cooked in an oven or on a stovetop grill. Jamaican jerk chicken is often served with rice and peas, fried plantains, and a side of hot sauce. It is a popular dish in Jamaica and is enjoyed around the world by those who love spicy, flavorful food.

Jamaica Ackee and Saltfish

        Ackee and saltfish are considered the national dish of Jamaica. Ackee is a fruit that is native to West Africa but is now widely grown in Jamaica. The fruit is cooked with salted codfish, onions, tomatoes, peppers, and spices to create a flavorful and hearty dish. Ackee and Saltfish are typically served with boiled green bananas, fried dumplings, or breadfruit.       The dish has a long history in Jamaican cuisine and is enjoyed by locals and visitors alike. It is often served for breakfast or brunch, but it can be eaten at any time of the day.

Ackee and Saltfish is not only a delicious dish but also an important symbol of Jamaica's cultural heritage.

Trinidad Roti

Trinidad roti is a type of flatbread that is popular in Trinidad and Tobago, as well as other parts of the Caribbean. It is made with a dough that is typically made from flour, water, salt, and baking powder and is rolled out and cooked on a tawa or griddle.
There are several different types of roti, including dhalpuri, which is filled with a savory mixture of ground split peas, cumin, garlic, and other spices, and then rolled out and cooked on a griddle. Other types of roti include aloo roti, which is filled with a mixture of potatoes,
herbs, spices, and buss-up-shut, which is a type of roti that is shredded and resembles torn clothing.
Roti is often served with a variety of curried dishes, such as chicken, beef, or vegetable curry, and is a staple of Trinidadian cuisine. It is also popular in other parts of the Caribbean, as well as in Indian cuisine.

Trinidad Pelau

        Trini-style Pelau is a popular one-pot dish in Trinidad and Tobago. It is a flavorful and satisfying dish that combines meat (usually chicken or beef) with pigeon peas (known as "gungo peas" in Trinidad), rice, and a variety of vegetables and spices.

        The dish is typically cooked in a large pot, where the meat is browned, then sautéed with onions, garlic, and other seasonings. Pigeon peas, rice, and coconut milk are added along with additional vegetables
like carrots, pumpkin, and bell peppers. The dish is then simmered until the rice is cooked and all the flavors have melded together.         Trini-style Pelau is known for its rich flavors and vibrant colors. It is often served with a side of coleslaw or salad and some hot pepper sauce for an added kick. Pelau is a popular dish for gatherings, parties, and special occasions in Trinidad and Tobago, reflecting the country's diverse culinary influences and the love for hearty and delicious one-pot meals

Grenada Oil Down

The national dish of Grenada is Oil Down, a flavorful and hearty one-pot meal that is traditionally made with breadfruit, coconut milk, turmeric, salted meat or fish, callaloo (a type of leafy green), onions, garlic, and other vegetables. The dish is cooked in a large pot over an open fire or stove until the breadfruit and other ingredients are tender and the coconut milk has thickened to create a creamy sauce. The
salted meat or fish provides a savory flavor to the dish, while turmeric gives it a bright yellow color. Oil Down is a popular dish in Grenada and is often served at special occasions such as weddings, funerals, and national holidays. It is a dish that is both delicious and deeply rooted in Grenadian culture and history and is enjoyed by locals and visitors alike.

Barbados Main Dish
Cou-Cou and Flying Fish. Cou-cou is a dish made with cornmeal and okra while flying fish is a type of small fish that is found in the waters surrounding Barbados. The fish is typically seasoned with herbs and spices, then fried or grilled and served alongside the cou-cou.

        The dish has a long history in Barbados, dating back to the island's colonial period when it was a popular dish among slaves and working-class Barbadians. Today, it is a staple of the island's cuisine and is enjoyed by locals and visitors alike. 
        Cou-cou and flying fish is often served with a side of pickled cucumber and hot pepper sauce and is a must-try dish for anyone visiting Barbados.

St. Lucia Green Fig and Saltfish

St. Lucia's main dish is green fig and saltfish. Green fig is a type of unripe banana that is boiled and mashed, while saltfish refers to salted cod that has been soaked to remove excess salt and then boiled.

The dish is typically seasoned with onions, peppers, garlic, and other spices.
Green fig and saltfish is a dish that has its roots in St. Lucia's history as a British colony, where salted fish was a staple food for slaves and indentured laborers.
Today, it is a beloved dish that is enjoyed by locals and visitors alike and is often served for breakfast or lunch. It is also a popular dish during the island's annual Creole Heritage Month celebrations in October.