Chaque recette, chaque île
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Style de cuisine
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32 recettes
Poulet jerk fumé au bois de piment de la Jamaïque
Mariné toute une nuit avec du piment scotch bonnet, du piment de la Jamaïque et du thym, puis cuit lentement au bois de piment de la Jamaïque jusqu’à ce que la peau soit laquée et que la fumée pénètre jusqu’à l’os.
105 min · Intermédiaire
Griot et pikliz
De l’épaule de porc marinée à l’orange amère et à l’epis, braisée jusqu’à tendreté, puis frite pour devenir bien croustillante et servie avec un pikliz de chou bien relevé.
130 min · Intermédiaire
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 · Facile
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 · Facile
Ropa Vieja
Beef simmered until it falls into threads, finished with peppers, cumin and a splash of sour orange.
170 min · Facile
Caribbean Black Cake
Dried fruit macerated in rum for months, folded into a dark, spiced batter and fed again after baking.
180 min · Avancé
Tostones with Garlic Mojo
Green plantain fried twice until the edges shatter, salted hot and dipped in garlic mojo.
30 min · Facile
Ackee and Saltfish
Jamaica's national dish: buttery ackee folded through flaked saltfish, peppers and thyme.
50 min · Intermédiaire
Pikliz
Shredded cabbage, carrot and scotch bonnet pickled sharp in vinegar — Haiti's table condiment.
20 min · Facile
Rice and Peas
Gungo peas and rice cooked in coconut milk with thyme and a whole pepper resting on top.
60 min · Facile
Accras de Morue
Airy saltfish fritters seasoned with escallion, thyme and pepper, fried to order.
50 min · Intermédiaire
Oil Down
Grenada's national one-pot: breadfruit, salted meat and callaloo cooked down in coconut milk.
100 min · Intermédiaire
Bahamian Conch Salad
Raw conch diced fine with citrus, sweet pepper and scotch bonnet, cured at the table.
25 min · Intermédiaire
Sorrel with Ginger and Clove
Hibiscus calyces steeped with ginger and spice, sweetened lightly and served over ice.
25 min · Facile
Mofongo
Fried green plantain pounded with garlic and crackling until dense, fragrant and savoury.
45 min · Intermédiaire
Poulet Boucané
Chicken smoked over sugar cane bagasse, brushed with a bright Creole sauce chien.
160 min · Avancé
Fry Bakes and Saltfish
Puffed fried dough split open and filled with a bright saltfish buljol.
45 min · Facile
Cassava Bread
A Taíno flatbread of grated cassava pressed dry and baked on a hot griddle.
80 min · Avancé
Green Mango Chow
Green mango tossed with garlic, culantro, salt and pepper — eaten standing up.
15 min · Facile
Guyanese Pepperpot
Beef braised for hours in cassareep, clove and cinnamon until dark, glossy and spiced.
205 min · Intermédiaire
Escovitch Fish
Whole fried snapper drenched in a hot vinegar dressing of carrot, onion and pepper.
55 min · Intermédiaire
Coconut Drops
Chunks of dry coconut cooked in ginger sugar syrup and dropped to set.
45 min · Facile
Arroz con Gandules
Rice cooked with pigeon peas, sofrito and achiote until the bottom crisps into pegao.
60 min · Facile
Doubles
Two soft bara filled with curried chana, tamarind and pepper sauce — Trinidad's morning ritual.
130 min · Avancé
Sancocho
A deep Dominican stew of several meats and roots, simmered until the broth turns velvet.
160 min · Intermédiaire
Bammy
Cassava flatbread soaked in coconut milk and fried, a classic partner for fried fish.
60 min · Intermédiaire
Keshi Yena
A shell of aged cheese filled with spiced chicken, olives and raisins, baked until molten.
80 min · Intermédiaire
Pain Patate
Haitian sweet potato pudding, spiced with ginger, star anise and a touch of rum.
120 min · Facile
Middle Quarters Pepper Shrimp
Whole shrimp cooked hard with scotch bonnet and salt until stained red and addictive.
30 min · Facile
Julie Mango Sorbet
Ripe mango churned with lime and cane syrup into a sorbet that tastes of August.
20 min · Facile
Curry Goat
Goat braised low with curry powder, pimento and pepper until the sauce clings to the bone.
180 min · Intermédiaire
Bananes Pesées
The Haitian cousin of tostones: pressed plantain fried until brittle and salted at once.
25 min · Facile