Every recipe, every island
Territory
Type
Diet
Difficulty
Time
32 recipes
Pimento-Smoked Jerk Chicken
Marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over pimento wood until the skin lacquers and the smoke reaches the bone.
105 min · Intermediate
Griot with Pikliz
Pork shoulder marinated in sour orange and epis, braised until tender, then fried hard and served with a fierce cabbage pikliz.
130 min · Intermediate
Colombo de Poulet
Martinique's Sunday curry: chicken simmered with a freshly roasted colombo blend, roots and a squeeze of lime at the end.
80 min · Easy
Callaloo with Coconut and Crab
Dasheen leaves melted into coconut milk with okra and crab, seasoned with thyme and a whole pepper left to perfume the pot.
65 min · Easy
Ropa Vieja
Beef simmered until it falls into threads, finished with peppers, cumin and a splash of sour orange.
170 min · Easy
Caribbean Black Cake
Dried fruit macerated in rum for months, folded into a dark, spiced batter and fed again after baking.
180 min · Advanced
Tostones with Garlic Mojo
Green plantain fried twice until the edges shatter, salted hot and dipped in garlic mojo.
30 min · Easy
Ackee and Saltfish
Jamaica's national dish: buttery ackee folded through flaked saltfish, peppers and thyme.
50 min · Intermediate
Pikliz
Shredded cabbage, carrot and scotch bonnet pickled sharp in vinegar — Haiti's table condiment.
20 min · Easy
Rice and Peas
Gungo peas and rice cooked in coconut milk with thyme and a whole pepper resting on top.
60 min · Easy
Accras de Morue
Airy saltfish fritters seasoned with escallion, thyme and pepper, fried to order.
50 min · Intermediate
Oil Down
Grenada's national one-pot: breadfruit, salted meat and callaloo cooked down in coconut milk.
100 min · Intermediate
Bahamian Conch Salad
Raw conch diced fine with citrus, sweet pepper and scotch bonnet, cured at the table.
25 min · Intermediate
Sorrel with Ginger and Clove
Hibiscus calyces steeped with ginger and spice, sweetened lightly and served over ice.
25 min · Easy
Mofongo
Fried green plantain pounded with garlic and crackling until dense, fragrant and savoury.
45 min · Intermediate
Poulet Boucané
Chicken smoked over sugar cane bagasse, brushed with a bright Creole sauce chien.
160 min · Advanced
Fry Bakes and Saltfish
Puffed fried dough split open and filled with a bright saltfish buljol.
45 min · Easy
Cassava Bread
A Taíno flatbread of grated cassava pressed dry and baked on a hot griddle.
80 min · Advanced
Green Mango Chow
Green mango tossed with garlic, culantro, salt and pepper — eaten standing up.
15 min · Easy
Guyanese Pepperpot
Beef braised for hours in cassareep, clove and cinnamon until dark, glossy and spiced.
205 min · Intermediate
Escovitch Fish
Whole fried snapper drenched in a hot vinegar dressing of carrot, onion and pepper.
55 min · Intermediate
Coconut Drops
Chunks of dry coconut cooked in ginger sugar syrup and dropped to set.
45 min · Easy
Arroz con Gandules
Rice cooked with pigeon peas, sofrito and achiote until the bottom crisps into pegao.
60 min · Easy
Doubles
Two soft bara filled with curried chana, tamarind and pepper sauce — Trinidad's morning ritual.
130 min · Advanced
Sancocho
A deep Dominican stew of several meats and roots, simmered until the broth turns velvet.
160 min · Intermediate
Bammy
Cassava flatbread soaked in coconut milk and fried, a classic partner for fried fish.
60 min · Intermediate
Keshi Yena
A shell of aged cheese filled with spiced chicken, olives and raisins, baked until molten.
80 min · Intermediate
Pain Patate
Haitian sweet potato pudding, spiced with ginger, star anise and a touch of rum.
120 min · Easy
Middle Quarters Pepper Shrimp
Whole shrimp cooked hard with scotch bonnet and salt until stained red and addictive.
30 min · Easy
Julie Mango Sorbet
Ripe mango churned with lime and cane syrup into a sorbet that tastes of August.
20 min · Easy
Curry Goat
Goat braised low with curry powder, pimento and pepper until the sauce clings to the bone.
180 min · Intermediate
Bananes Pesées
The Haitian cousin of tostones: pressed plantain fried until brittle and salted at once.
25 min · Easy