The Caribbean is known for its beautiful white sand beaches, lively culture, the azure sea filled with all manner of beautiful sea life, and wonderful weather. Every year tourists troop to the Caribbean to enjoy fun-filled holidays and one major part of their journey is the mouthwatering local cuisine. You cannot say you have come to the Caribbean without trying the cuisine here.
Food is a major part of any culture and so to gain full knowledge about the people of the Caribbean, you must have tasted their cuisine. We are certain you won’t have enough. Here is a list of our top five foods to try out in the Caribbean in no particular order. By the way, you should know there are hundreds of delicacies here, we just chose five.
This delicacy is common to almost all the islands in this part of the world, especially those of Spanish origin. It is usually served with rice, beans, plantain, or along with other staples. The succulent pork gives every other food on the plate a rich flavor. In Puerto Rico, roadside stands serve Lechon Asado, which translated to English is split roasted suckling pig.
Conch is any of the several types of sea snails, kind of sea escargot. It looks like a huge clam and the meat makes delicious fritters. It is eaten most among the people of Bahamas and the Cayman Islands, as well as cruise ship ports across the Caribbean. Conch is also added to soups, salads, and stews. The most sustainable form are those raised on farms.
This rich stew, usually very thick, is made in huge pots in different parts of the Caribbean. It includes potatoes, aubergine, squash, okra, and anything else that grows on the rich soil of the Caribbean. In the Bahamas, it is known as a souse, while beef is the most common meat.
This is one Cuban export that has made its way across the Caribbean into other parts of the world. it used to be a hearty lunch meal eaten by laborers in Havana but now it has become a staple in many countries. Usually soft and crusty bread is layered with some roast pork, ham, and a little mild cheese. In some cases, vinegary yellow mustard and dill pickles are added to provide accents.
This vegetable dish is of West African origin. It was part of the culture brought to the Caribbean by slaves and has now formed a major part of Jamaican and Dominican cuisine, it is also eaten in parts of Trinidad and Tobago. The leafy greens are boiled with peppers, okra, coconut milk, seafood, and meats to form a thick delicious stew.