Coconut shrimp is a Cayman island favourite dish, as well popular in the Caribbean, prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other...

Catman style lobster is a dish lobster tails prepare with sauce and many spices. Sauteed with scotch bonnet peppers, tomatoes, and onions served up with side of fried plantains and red beans and rice. The ingredient may be lobster, mahi mahi, red snapper, or even turtle. This spicy, tender dish...

Turtle stew is the national dish of the Cayman Islands. It’s a rich mix of marinated turtle meat and spices! Turtle can be also be prepared as a soup, or thin steak filet and even a rare recipe prepared with coconut milk and cornmeal know as “Corn Turtle”. It’s often served with beans and rice, or...

Boiled fish and fungi , the Caribbean version of polenta, is often viewed as the unofficial dish of both the British and U.S. ­Virgin Islands, as well as nearby Antigua and Anguilla. It dates back to the days of Danish rule, when cornmeal and salt herring were the foundation of slaves’ rations....

Doubles is a common street food originating from Trinidad and Tobago. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food for local Trinidadians. Doubles are similar to the sandwich,made with two baras( flat fried...

Wrap roti or just roti, is a popular food in the Caribbean, and consists of curried or stewed meat and or vegetables folded tightly within a dhalpuri or paratha roti. The items placed inside of a wrapped roti are commonly called talkari in Trinidad. Popular items that are eaten in a wrap roti are:...

Trinida pelau is an iconic recipe from the island of Trinidad that is often made on weekends and when family and friends get together for a lime (Caribbean slang word for get-together). This one-dish meal originating in the French West Indies combines pigeon peas, meat or chicken, and rice along...

Curry duck is an incredibly popular dish in Trinidad and Tobago and the wider Caribbean. It is made with Muscovy duck pieces, fresh Caribbean green seasoning, curry powder and veggies and is served alongside roti or rice. For most, curried duck goes best with dhalpourie or paratha and for some rice...

The famous Black Mushroom Rice (Riz Djon-Djon) is a traditional Haitian rice dish. A specialty in the Haitian culinary culture. It is essentially a meal consisting of rice made with edible black mushrooms called djon djon. Othe ingredients are spices, butter or oil. The delicious rice dish is...

Joumou( French: soupe au giraumon) is a mildly spicy soup of Haitian cuisine. The soup is traditionally cooked with pumpkin winter squash. The pumpkin slices are simmered in a saucepan, then puréed; along with beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery...

Griot or Griyo or fried pork marinated in citrus, braised then fried is perfect for meat lovers. This traditional dish is typically served with cabbage salad or a spicy mix known as pikliz, which is made of onions and other vegetables that have been marinated in a vinegar sauce. This dish can be...

Tassot de Cabrit /Taso the fried goat mea, is a very traditional Haitianmeat dishis. The goat meat that has been spiced and dried, then fried. The dish frequently made from goat meat or beef, and it is served with a side of fried plantains and pikliz. The specs make it especially tasty and popular...

Lambi is an original Haitian stew that includes fresh conch, which is a large sea snail. The conch stew is prepared with succulent conch, slow-simmered conch in a flavorful tomato sauce with garlic, onion, and fresh herbs including garlic, peppers and onion. It is a very rich, spicy and tasty...

Mayi Moulen is a staple dish in Haitian cuisine. It is a fast and simple meal that can be eaten at any time of the day and is just as important to Haitians as rice is. Most like to enjoy it with sòs pwa nwa (black bean puree), mori (salt fish), alone or with other foods. There are different recipes...

Poulet aux noix is a Haitian dish featuring chicken and cashews as the main ingredients. The chicken should always be well-spiced, while the cashews used in the dish should be raw. Chicken pieces, such as legs and thighs, are typically marinated, steamed, then pan-fried along with diced tomatoes,...

Tchaka is is a traditional dish from Haiti,a kind of Haitian stew of red beans, corn and smoked and salted pork meat, simmered for a long time in a broth scented with garlic, citrus fruits, chili pepper and herbs (thyme, parsley and laurel).

Tostones

Empanadillas

Pastelon

Puerto rico lechón asado