Top 45 Caribbean Recipes: Beef Patties, Mofongo, and More

Jamaican Favourites

1. Jamaican Beef Patties: Flaky yellow pastry filled with curried beef; made with scotch bonnet, thyme, and allspice. Commonly sold at local bakeries and street stalls.

2. Jerk Chicken: Marinated in allspice, ginger, and Scotch bonnet peppers; cooked over pimento wood for authentic smoky flavour.

3. Ackee and Salt fish: Jamaica’s national dish; features salted cod sautéed with boiled ackee fruit, onion, tomato, and peppers.

4. Curry Goat: Tender goat meat simmered with curry powder, garlic, and coconut milk; often served with rice and peas.

5. Rice and Peas : Red kidney beans cooked with rice, coconut milk, and thyme; a side dish served with almost every Jamaican meal.

6. Festival (Sweet Fried Dough) : Slightly sweet cornmeal fritters served with fried fish or jerk meats.

7. Oxtail Stew: Slow-cooked oxtail with butter beans, carrots, and browning sauce until fall-off-the-bone tender.

Puerto Rican Specialties

8. Mofongo: Fried green plantains mashed with garlic, pork cracklings, and olive oil; usually served with shrimp or chicken broth.

9. Arroz con Glandules: Puerto Rico’s national rice dish cooked with pigeon peas, sofrito, and pork for a hearty meal.

10. Pernil: Slow-roasted pork shoulder marinated in adobo and garlic; a holiday staple.

11. Tostones: Twice-fried green plantains; crispy and salted, served with garlic dipping sauce.

12. Asopao de Pollo: A thick chicken and rice stew, similar to risotto, flavored with sofrito and annatto oil.

13. Pastelón: Puerto Rican layered plantain casserole, similar to lasagna, made with sweet plantains, beef, and cheese.

Trinidad & Tobago Classics

14. Doubles: Two soft bara breads filled with curried chickpeas; Trinidad’s most popular street food.

15. Roti with Curry Chicken: Flaky flatbread stuffed with curried meat or vegetables.

16. Pelau: A one-pot dish combining chicken, pigeon peas, rice, and caramelized sugar browning for colour and flavour.

17. Callaloo: Leafy green stew made from dasheen leaves, okra, coconut milk, and crab or salted meat.

18. Bake and Shark: Fried flatbread filled with crispy shark meat and topped with chutneys and sauces.

19. Pholourie: Fried split-pea dough balls served with tamarind chutney; a common snack during festivals.

Barbadian (Bajan) Dishes

20. Cou-Cou and Flying Fish: Barbados’ national dish; cornmeal and okra mixture served with steamed or fried flying fish.

21. Macaroni Pie: Bajan-style baked macaroni with cheese and mustard; served at family gatherings and Sunday lunches.

22. Pepperpot: Hearty meat stew seasoned with cinnamon, cloves, and cassareep sauce.

23. Fish Cakes: Salted cod mixed with flour, herbs, and peppers, then deep-fried until golden.

Bahamian Cuisine

24. Conch Salad: Fresh conch diced with lime juice, tomato, bell pepper, and onion; a tropical seafood crevice.

25. Cracked Conch: Tenderized conch, breaded and fried; served with fries and spicy sauce.

26. Peas and Rice: Staple Bahamian side dish cooked with pigeon peas, tomato paste, and bacon.

27. Johnny Cake: Dense cornmeal bread, slightly sweet; eaten with stews or saltfish.

Cuban Dishes

28. Ropa Viejas: Shredded beef cooked in tomato sauce with bell peppers and olives; Cuba’s national dish.

29. Arroz con Pollo: Chicken and rice cooked with saffron and vegetables.

30. Tostones Cubanos: Twice-fried green plantains topped with garlic and sea salt.

31. Picadillo: Ground beef sautéed with tomato, capers, olives, and raisins; served with rice.

32. Cuban Sandwich: Pressed sandwich with roast pork, ham, Swiss cheese, pickles, and mustard.

Dominican Republic Dishes

33. Mangú: Mashed green plantains served with sautéed onions, fried cheese, eggs, and salami.

34. Sancocho: Thick stew made with meats, plantains, and root vegetables; served during celebrations.

35. La Bandera Dominicana: National meal of rice, beans, and stewed meat with salad.

36. Pastelitos: Small turnovers filled with beef or chicken and fried until crisp.

Haitian Favourites

37. Griot: Fried pork chunks marinated in citrus and spices; served with pikliz (spicy slaw).

38. Diri Djon Djon: Black mushroom rice cooked with djon djon mushrooms for earthy flavor.

39. Soup Joumou : Traditional New Year’s soup made with beef, squash, and vegetables symbolizing freedom.

Grenadian and Eastern Caribbean Flavors

40. Oil Down (Grenada): The national dish of Grenada; breadfruit, meat, coconut milk, turmeric, and callaloo simmered together.

41. Nutmeg Ice Cream: Reflects Grenada’s nickname, “The Spice Island,” made with local nutmeg and coconut milk.

Saint Kitts & Nevis Specialties

42. Goat Water Stew : A spicy goat meat stew seasoned with local herbs, hot peppers, and breadfruit.

43. Saltfish and Dumplings : Boiled dumplings with salted cod and onions; typical island breakfast.

Saint Lucia & Other Island Dishes

44. Green Fig and Saltfish : Saint Lucia’s national dish; boiled green bananas with salted cod and local spices.

45. Breadfruit Pie: Baked layered breadfruit dish with cream, cheese, and herbs; a local comfort food.

Key Cooking Ingredients across the Caribbean

1. Spices: Allspice, nutmeg, clove, cinnamon, and Scotch bonnet peppers are widely used.

2. Main staples: Plantains, yams, cassava, rice, and peas form the base of many dishes.

3. Proteins: Goat, chicken, pork, seafood (especially conch and fish) are central to island diets.

4. Cooking oils: Coconut oil and annatto oil are traditional choices for flavor and color.

Why Caribbean Recipes Stand Out

• They combine African, European, Indigenous, and East Indian cooking influences.
• Recipes vary from island to island, even when using the same ingredients.
• Many dishes emphasize fresh, local produce and open-flame cooking.
• Street food plays a major role in everyday island cuisine.
  
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