From the large islands of Cuba and Jamaica to popular vacation destinations such as Aruba, Curaçao and Barbados, the Caribbean is filled with a variety of unique cultures. Influenced by visitors and conquerors alike over the centuries, the islands continue to honor their history through the careful cultivation of traditional dishes. Whether you’re looking to expand your taste palette, immerse yourself in local culture or simply are hungry, explore the foodie delights these six Caribbean islands are known for.
The Bahamas
While this dish does appear in other Caribbean destinations, the Bahamas in particular has an exceptional reputation for it. Conch (you know, the swirly shell that supposedly plays back sounds of the ocean if you put it up against your ear) is actually a large tropical sea snail with tasty white flesh that can be prepared a variety of ways.
In the Bahamas, cracked conch is an especially popular variation. Similar to the preparation of a veal cutlet, the conch meat is pounded until tender and breaded, with the “cracked” referring to the frying of the meat. Once the conch is cooked, it is served with a tangy Creole sauce.
Travelers can also taste this local Bahamian delicacy in conch salad, a ceviche-style dish. The uncooked meat is accompanied by tomatoes, cucumbers, celery and green peppers and topped with spicy pepper and a citrus sauce. Have no fear — the acid from the citrus juice causes a process called denaturation to occur, which essentially cooks the meat.
Conch fritters and conch chowder are two other excellent preparation options. In a fritter, the meat is mixed with seasonings, breaded in cornmeal or flour, coated in butter and deep-fried. The chowder is a tomato-based soup with loads of vegetables and melt-in-your-mouth stewed conch.
Barbados
Visitors to this island who find themselves out on the ocean may notice a certain type of fish jumping out of the water and gliding over the surface. This species, because of its abundance in the surrounding area, has quickly become an integral part of Bajan cuisine and is best exemplified in the cou-cou and flying fish dish. In this preparation, the fish is steamed and served over a cornmeal-and-okra mash (the cou-cou) and served with onion gravy.
For those who don’t gravitate towards fish as their source of protein, another Bajan staple to try is pudding and souse. This one is a bit of a misnomer, as the pudding refers to sweet potatoes mixed with onions, peppers and salt, while the souse is the equivalent of pickled pork. The souse can sometimes be made with beef or chicken, and it is a rather savory and hearty meal.
The Dominican Republic
Considered the national dish of the island, many locals would recommend “La Bandera Dominicana.” Made of white rice, chicken or beef and red beans, the meal is a lunchtime classic. It’s typically served with a green salad, avocado or tostones, twice-fried plantain slices, on the side. Since it’s a household staple, visitors trying this meal can expect to find different variations of it, with each cook incorporating their own unique twist to the ingredients. Fun fact: “La Bandera Dominicana” quite literally translates to “The Dominican Flag,” with each element of the meal representing a color on the flag. Rice is white, the beans are red and the meat is considered blue.
Travelers with a sweet tooth should also keep an eye out for bizcocho Dominicano, or Dominican cake. The treat shares some similarities with European-style sponge cake, with its rich flavor, moist texture and airy frosting. Local versions of the cake sometimes include a filling of pineapple jam, guava jam or dulce de leche.
Aruba
An island rich in its cultural heritage, native Aruban dishes reflect its Dutch, African and Indigenous roots; keshi yena is one of those meals. Well-versed Caribbean travelers might have also come across this dish in Curaçao, an island similar to Aruba in its Dutch influence. Keshi yena, which translates to “stuffed cheese,” is an ooey-gooey, deliciously savory meal. Traditionally, the dish is made using the outer rind of edam or gouda cheese, which is then stuffed with spiced meat, tomatoes and green olives. Keshi yena can be baked or steamed, and similar to other Caribbean dishes, locals will personalize the ingredients to their liking.
For a meal truly Aruban at its core, pastechi is a traditional breakfast food. The flaky, crescent-shaped pastry is filled with various meats and vegetables, closely resembling a meat pie in other countries, though pastechi’s compact nature makes it easy to take on the go.
Jamaica
There are two staples most Jamaicans would argue visitors must try during their time on the island. The first is ackee and saltfish, a combo also frequently served in the Cayman Islands. However, ackee is Jamaica’s national fruit, and it’s described as having a delicate, nutty flavor with a creamy, soft texture. The fruit has a neutral enough flavor that it is often paired with other ingredients to absorb the flavor, hence the addition of salted cod to this dish. The pairing may feel a little off-putting, but when in Jamaica …
Of course, jerk chicken or pork is the other Jamaican classic, though this meal’s cultural significance must be recognized. During the mid-seventeenth century, indigenous island people and enslaved Africans found refuge within one another, as both groups were escaping the brutality of Spanish colonization. As a result, jerk, which refers to the way in which meat is seasoned, smoked and grilled, represents the fusion of African and Taíno cultures. Allspice, scotch bonnet chilies and ginger are the main ingredients of the seasoning, and it’s highly recommended to try authentic jerk out of respect for Jamaica’s history.
Grenada
While not really a “food” per se and more of a flavoring, Grenada is one of a kind in its production of spices. Nicknamed the “Spice Isle” for good reason, its rich organic soil, paired with the warm tropical weather, makes this destination ideal for spice cultivation. Nutmeg is the island’s primary agricultural export, and Grenada is surprisingly the second largest exporter of the spice globally. It is so significant, both economically and culturally, that it’s even featured on the Grenadian flag. Other spices such as mace, cloves, cinnamon, allspice, bay leaves, pepper, ginger and vanilla are also popular exports on the island. These seasonings are the heart and soul of Grenada and can be found in everything from sweets, medicinal remedies and beer to jams, stews and curries.
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