Cada receta, cada isla
Territorio
Estilo de cocina
Tipo
Dieta
Dificultad
Tiempo
32 recetas
Pollo jerk ahumado con madera de pimienta de Jamaica
Marinado toda la noche con chile scotch bonnet, pimienta de Jamaica y tomillo, y luego cocinado lentamente sobre madera de pimienta de Jamaica hasta que la piel queda lacada y el humo penetra hasta el hueso.
105 min · Intermedio
Griot con pikliz
Paleta de cerdo marinada en naranja agria y epis, cocida a fuego lento hasta quedar tierna y después frita hasta quedar bien crujiente, servida con un pikliz de repollo muy picante.
130 min · Intermedio
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 · Fácil
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 · Fácil
Ropa Vieja
Beef simmered until it falls into threads, finished with peppers, cumin and a splash of sour orange.
170 min · Fácil
Caribbean Black Cake
Dried fruit macerated in rum for months, folded into a dark, spiced batter and fed again after baking.
180 min · Avanzado
Tostones with Garlic Mojo
Green plantain fried twice until the edges shatter, salted hot and dipped in garlic mojo.
30 min · Fácil
Ackee and Saltfish
Jamaica's national dish: buttery ackee folded through flaked saltfish, peppers and thyme.
50 min · Intermedio
Pikliz
Shredded cabbage, carrot and scotch bonnet pickled sharp in vinegar — Haiti's table condiment.
20 min · Fácil
Rice and Peas
Gungo peas and rice cooked in coconut milk with thyme and a whole pepper resting on top.
60 min · Fácil
Accras de Morue
Airy saltfish fritters seasoned with escallion, thyme and pepper, fried to order.
50 min · Intermedio
Oil Down
Grenada's national one-pot: breadfruit, salted meat and callaloo cooked down in coconut milk.
100 min · Intermedio
Bahamian Conch Salad
Raw conch diced fine with citrus, sweet pepper and scotch bonnet, cured at the table.
25 min · Intermedio
Sorrel with Ginger and Clove
Hibiscus calyces steeped with ginger and spice, sweetened lightly and served over ice.
25 min · Fácil
Mofongo
Fried green plantain pounded with garlic and crackling until dense, fragrant and savoury.
45 min · Intermedio
Poulet Boucané
Chicken smoked over sugar cane bagasse, brushed with a bright Creole sauce chien.
160 min · Avanzado
Fry Bakes and Saltfish
Puffed fried dough split open and filled with a bright saltfish buljol.
45 min · Fácil
Cassava Bread
A Taíno flatbread of grated cassava pressed dry and baked on a hot griddle.
80 min · Avanzado
Green Mango Chow
Green mango tossed with garlic, culantro, salt and pepper — eaten standing up.
15 min · Fácil
Guyanese Pepperpot
Beef braised for hours in cassareep, clove and cinnamon until dark, glossy and spiced.
205 min · Intermedio
Escovitch Fish
Whole fried snapper drenched in a hot vinegar dressing of carrot, onion and pepper.
55 min · Intermedio
Coconut Drops
Chunks of dry coconut cooked in ginger sugar syrup and dropped to set.
45 min · Fácil
Arroz con Gandules
Rice cooked with pigeon peas, sofrito and achiote until the bottom crisps into pegao.
60 min · Fácil
Doubles
Two soft bara filled with curried chana, tamarind and pepper sauce — Trinidad's morning ritual.
130 min · Avanzado
Sancocho
A deep Dominican stew of several meats and roots, simmered until the broth turns velvet.
160 min · Intermedio
Bammy
Cassava flatbread soaked in coconut milk and fried, a classic partner for fried fish.
60 min · Intermedio
Keshi Yena
A shell of aged cheese filled with spiced chicken, olives and raisins, baked until molten.
80 min · Intermedio
Pain Patate
Haitian sweet potato pudding, spiced with ginger, star anise and a touch of rum.
120 min · Fácil
Middle Quarters Pepper Shrimp
Whole shrimp cooked hard with scotch bonnet and salt until stained red and addictive.
30 min · Fácil
Julie Mango Sorbet
Ripe mango churned with lime and cane syrup into a sorbet that tastes of August.
20 min · Fácil
Curry Goat
Goat braised low with curry powder, pimento and pepper until the sauce clings to the bone.
180 min · Intermedio
Bananes Pesées
The Haitian cousin of tostones: pressed plantain fried until brittle and salted at once.
25 min · Fácil