Cooking Caribbean Food for Fun

The Caribbean Cuisine Forum is hosted by Industry Specialist Sonia Troupe.

Fresh-Grilled Snapper is a delicacy in the Caribbean. Martinique however takes this delicacy of Grilled Snapper in a Sauce Chien to another level! This National dish is made of chives, parsley, tomato, pepper, and other variety of spices called Sauce Chien. Stay tuned for how to make this deliciou

Ingredients • 4 lbs of meat beef and goat • 1 lb Pig Trotters optional • 1 cup Cassareep • 2 sticks cinnamon • 2 stalks Basil • 2 pieces Orange peel • 4 Garlic cloves • 1 Chili pepper • 1/2 cup brown sugar • 1 1/2 tsp salt • 10 cups water • 4 sprigs thyme • 2 small onions

Porc Columbo is similar to “pork curry” when translated into English. It is pork seasoned with a delicious blend of unique herbs and spices. The emphasis being “Colombo,” which is the French Caribbean’s version of curry powder, where uncooked rice is added to the spice mixture, yielding a nutty text

After searching for a recipe that covered all the main parts of La Bandera I came across this one by Clara Gonzalez. She does a great job representing all the parts that make up this great dish! Try the recipe and let us know what you think. Arroz Blanco (White Rice) • 5 tablespoons of vegetab

Callaloo soup Ingredients • 1 bunch spinach or 12 young dasheen leaves • 1 lb salted meat (Beef, Pork your choice) • 1 hand green bananas • 1 lb yam • 2 Large onions • 2 sprigs of celery, • 2 sprigs of parsley • 2 sprigs of chive • 2 sprigs o

Ropa Vieja, is the national dish of Cuba, a hearty stew made with shredded beef, tomato sauce, onions, and peppers. The stew is traditionally served with yellow rice and a glass of cold beer on the side. Like many Cuban dishes, this one also originated in Spain and was brought over to Cuba and the

Fungi and Fish The national dish of The British Virgin Islands is fungi and fish. Fungi Pronounced foon-gee, fungi consists of cornmeal that has been boiled and cooked to a thick consistency along with okra. This is served with steamed fish. This National Dish is shared by a few other islands such a

Cou-Cou • 2 cups water • 10 small okra, finely sliced • 1/4 red bell pepper, cored, seeded, and finely chopped • 1 teaspoon salt • 1/4 teaspoon hot sauce • 4 tablespoons unsalted butter • 1/2 pound fine cornmeal Directions Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot

Keshi Yena (Stuffed Cheese) is the national dish Aruba. Keshi Yena is said to have originated from the slaves of the Dutch West Indies who stuffed discarded Edam and Gouda cheese rinds with table scraps to make a meal. The Keshi Yena is a large ball of cheese stuffed with spiced beef that is serve

Montserrat is known as the “Emerald of the Caribbean.” The Montserrat people love their goat water; don’t be misguided by the name. Goat water is a thick, tasty stew made from goat meat. The meat is seasoned and simmered down slowly and releases its unique flavor that garnered it's position as the

Oh sweet it is to have 3 yummy dishes on one plate! Black Rice (Rice with Djon-Djon) is a dish that originated in Haiti. Djon-Djon is a type of mushroom only found in Haiti. The rice is cooked in the mushroom broth giving it a black/charcoal color. Let's get into this yummy cuisine! Ingredients. F

PEPPER POT Although Guyana is located in South America, its history and vibrant culture are shared with the rest of the Caribbean; therefore, it is classified as a Caribbean country due to its culture and historical context. Pepper Pot predates the Amerindian people’s days; Cassareep (the black

Oil down is so beloved that Grenada now have national cooking tournaments. Ingredient 1 lb. salted meat (beef, pig snout, pig tails, etc, you can also use salted ham or salted cod fish) 1 medium onion 1 large green breadfruit (about 2 lb.) 8-10 dasheen Callaloo) leaves (you can use spinach if yo

La Bandera is the national dish of the Dominican Republic. This dish consists of rice, red beans, and meat. This dish is most often served for lunch or dinner, a salad and a side dish usually complete the meal. The literal Spanish to English translation for La Bandera is ‘The Flag.’ The earliest th

I love researching and learning interesting facts about Caribbean Cuisine. When I began researching Dominica's cuisine I learned a few things about the national dish that was fascinating. Previously Dominica’s national dish was the Mountain Chicken. The Mountain Chicken is an endangered frog specie

Turtle stew is a stew made with turtle meat. Many consider it the national dish of the Grand Cayman. It is similar to an American beef stew, but includes turtle meat, cassava, potatoes, onions, and peppers. Follow the recipe below to make the Cayman Islands National Dish, turtle stew. Let us know

The national food of The Bahamas is Conch (pronounced "konk") and peas and rice. This mollusk's firm white meat is enjoyed throughout the islands. It is enjoyed in many forms. Fried, baked, salads, etc.

Barbados national dish is cou-cou and flying fish. Cou-cou is a Barbados recipe which derives from African cuisine and it comes in a variety of types such as green banana cou-cou, breadfruit cou-cou. Cou-cou is normally served along with okra and fried flying fish. The flying fish, which is caught

Fungee Ingredients: -4 c. water -2 c. yellow cornmeal -1 tsp. salt -6 okras, sliced -butter Directions: 1) Place water, okra and salt in a medium saucepan; bring to a boil. Cook until okras are done, about 5 minutes. 2) Remove about 2 c. liquid from pan. 3) Meanwhile, add cold water to cornmea

Ingredient Checklist • 1/4 cup plus 2 tablespoons extra-virgin olive oil • 1/4 cup plus 2 tablespoons coarsely chopped flat-leaf parsley • 1 small onion, minced • 2 garlic cloves, minced • 1 tablespoon minced chives • 1/2 teaspoon finely chopped thyme • 1/2 teaspoon minced seede

Haiti is known as the pearl of the Caribbean (La Perle des Antilles). There are several national dishes. The main dish, Griot (fried pork bites) is the most popular dish followed by Black Rice (Rice with Djon-Djon) and Rice and Beans. For the Griot, small to medium size cubed pieces of pork are se

INGREDIENTS: • 1.5lbs Pork meat • 4 Chives • 5 Parsley sticks • 2 Chilis • 1 Thyme stick • 1 Onion • 1 Zucchini • 1 Aubergine • 3 Potatoes • 1 Green Mango • 7 Cloves of Garlic • 1 Pinch of Coriander and Aniseed • 2 Spoonfuls of Massalé or Colombo powder • 1 Pinch of Clove Powder • 1

Oil Down stew is Grenada's national dish. It is a very simple, delicious and robust dish. It's a hearty one-pot meal of salted meat, chicken, dumplings, breadfruit, callaloo ((KAL-la-loo) - made from young Dasheen leaves) and other vegetables. The whole thing is stewed in coconut milk, herbs and s

So here we have it ladies and gentlemen! Because Conch is prepared in so many different ways in the Bahamas, we are giving you two different recipes to enjoy this delicious national dish! FRIED CONCH Ingredients • 1 lb. conch • 1 cup flour • 2 eggs • Salt and pepper to taste • Vegetable oil

Ropa Vieja which consists of shredded stewed beef slow-cooked with vegetables, is the national dish of Cuba and is popular throughout Latin America. Ingredients • 2 lb beef chuck roast (flank steak, or brisket) • 1 red hot pepper , julienned • 8 cloves garlic , crushed • 2 onions , cut into str

Turtle Meat is the national dish of the Cayman Islands. A true delicacy and perhaps the most traditional meal with older generations in the Cayman Islands, ‘turtling’- or farming for turtles, dates back to the 17th Century when settlers would harvest and sell the meat also to passing ships. To t

If you have been visiting this forum, by now you know we are highlighting Caribbean foods for fun. So far we have covered Anguilla, Antigua and Barbuda, Aruba, Jamaica and Barbados. (Go back and check out each national dish highlighted on the forum.) There are a lot of similarities in the various "

Ingredients for Preparing Keshi Yena 2 eggs 1 lb. cooked, shredded chicken 1 canned tomatoes (peeled and chopped) 2 tsp. tomato paste 2 tbsp. sliced green olives 1 ½ tsp. whole capers 1 ½ tsp. parsley (chopped) 1 tsp. habanero chili pepper (minced) ¼ cup raisins ½ cup cashews 2 tbsp. vegetab

Ackee and Saltfish is Jamaica's national dish, and makes the perfect breakfast Lunch and dinner meal. There are many ways that Ackee and Saltfish can be prepared depending on the Parish you are from as well as your own taste. We have chosen a recipe listed on the Grace website and tweaked it. Mo