Top 5 Caribbean Dishes

Aug 17, 2022 Top 5 Caribbean Dishes - Jerk Chicken Jamaica, Coucou and Flying Fish Barbados, Green Banana and Salt Fish St. Lucia.... |  Rent By Host
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The Caribbean is one of the most exotic vacation destinations in the world. It has a tropical climate and abounds with gorgeous beaches, coves, cays, inlets, and many other natural attractions. Plus it is famous for its gastronomy, adventures and shopping opportunities.

When it comes to gastronomy, the top five Caribbean dishes that will set your taste buds ablaze include the following:

Top 5 Caribbean Dishes that Will Set Your Taste Buds Ablaze

Jerk Chicken, Jamaica

Jerk Chicken is a popular Jamaican dish, which is often paired with Jamaican Rice and Peas. It is soaked with Jerk Seasoning and Jerk Marinade. The longer you marinate the chicken, the tastier your chicken will be. The jerk marinade usually consists of blended spices and seasonings such as cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.

A well-seasoned grilled chicken with Jamaican jerk marinade has a perfect balance of heat and sweetness. Amazingly tender, moist, and juicy chicken bursting with savory flavors on every bite.  You’ll want to make this all year round!

It is really tender, juicy, and moist. And of course, the taste will not disappoint you! The explosion of flavors with every bite, from the habanero peppers and my homemade Jerk Seasoning and Jerk Marinade, is just perfect and so divine. So, if you’re looking for an Authentic Jerk Chicken Recipe, this one is for you. You will be able to play around with herbs and spices like adding cumin or paprika. That’s why homemade marinades are the best. You can adjust it according to your palate.

Coucou and Flying Fish, Barbados

Coucou and Flying Fish are national Barbados’ national dishes. This traditional dish was served on Fridays or Saturdays. Packaged cornmeal can be purchased at any supermarket in Barbados, while you can find the okras from a street vendor or outdoor market.

The cou cou is stirred continuously with a cou cou stick.  It has to be stirred vigorously to ensure all lumps are out so that you can have a smooth, fluffy meal. However, if you run into difficulties when cooking it, add more okra water if the cornmeal gets too tough and if it is too soft, allow it to continue cooking until the right texture is reached.

Traditionally, cou cou was served in an oval form. To obtain this shape it was placed in a round enamel bowl or in a calabash shell. Calabash is a large ball shape fruit of a tropical American tree. It has to be eaten while hot, but be cautious because it can burn you. Breadfruit, yam, and green banana which are grown locally in Barbados can also be used to make cou cou. The flying fish got their name not because they actually fly but because they use their fins to propel themselves when moving through the waters.

Green Banana and Salt Fish, St. Lucia

Green Banana and Saltfish is the National Dish of St. Lucia. This dish has its roots in 19th-century slavery when bananas were plentiful and dried, salted codfish was cheaply imported from Canada to serve as rations for slaves. Over time, the slaves added their own spices to the dish and it became so popular on the island, that it was eventually recognized as the national dish of St. Lucia. The dish is typically prepared on weekends and especially for the Creole Day Festival held in October.

The process of making Green Fig and Saltfish varies widely from one chef to the next.  In most cases, it is the main course, and the fish usually undergoes quite a preparation process.  Salting and drying are typical, followed by boiling the fish before adding local spices and seasonings to give it that distinct Caribbean flavor.  The green figs are typically chopped up and added to the salt fish after it has been infused with the delectable flavor for which it is known.  While the dish may sound almost contradictory to those who have never tried it, the taste is actually quite incredible.  The green figs are infused with flavors such as salt and garlic from the fish, creating an even flavor that dances on the palate with every bite.


Sancocho, Dominican Republic

Sancocho is a traditional Dominican recipe made from a variety of meats and root vegetables, including pork (or chicken), beef, sausage, butternut squash, sweet potatoes, and other vegetables native to the Dominican Republic. This Dominican stew recipe is often served during Christmas dinner and Easter.

Sancocho soup is comprised of a variety of meats and vegetables largely root vegetables. Sancocho in English translates to “to parboil”. Typical vegetables and spices in this Dominican soup are onion, garlic, oregano, yuca, plantain, and auyama. As with all stews, this Caribbean meat and vegetable stew keeps well and is freezer friendly too. Let it cool before placing it in airtight containers and then keep in the fridge for up to 4 days, or in the freezer for up to 3 months. Thaw frozen stew in the fridge overnight before reheating. The stew can be reheated in a pot on the stovetop. This stew can easily be enjoyed by itself, but I love to serve it with some cooked white rice and some sliced avocado for freshness.

Fungee and Pepperpot, Antigua and Barbuda

Fungee and Pepperpot is the national dish of Antigua and Barbuda. Fungee is like a bread ball or a patty identical to polenta, prepared entirely from cornmeal but with no mushrooms at all. Pepperpot is a great addition to fungee. The pepperpot is a delicious cuisine with a bunch of meat and spinach.

Since the national cuisine consists of two different meals that are mixed, its recipe goes all the way back to the time of the slave population in the islands, when the fusion of economical meals and carbohydrates provided a good balance and healthy diet for a day of hard labor.

While the combination of Pepperpot and Funge might not seem like the perfect companion pepperpot being made from a hearty stew and fungee okra, the blend works to tropical perfection, with the added benefit of complex and rich flavors of the stew. It is a perfect recipe with an inviting mix of flavors and textures best for a fabulous lunch along the chilly Antiguan sealine.


At Rent By Host, we provide vacation rentals in Caribbean destinations at very affordable prices. Our rental services are available around the clock and you can contact us anytime to book your accommodations. With this rental by owner, you will be able to save up 15-20% booking fee.

Briefly Put!

If you are a foodie and like to set your taste buds ablaze with mouth-watering cuisines, set out for the Caribbean. Do not forget to try the dishes mentioned above. Regarding booking your accommodations, get in touch with Rent By Host!

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