The islands of the Caribbean offer a rich culinary journey filled with spicy, flavorful dishes influenced by the region’s diverse cultures. While each island nation has its own twist, some staples unite the cuisine across the tropics. Let’s explore the histories behind popular Caribbean dishes and where to sample authentic flavors.
Jerk Chicken’s Jamaican Roots
Jerk chicken is Jamaica’s most famous culinary export, with an eye-watering blast of heat. Scorching Scotch bonnet peppers and aromatic spices like allspice, thyme, and cloves flavor chicken slowly cooked over pimento wood coals. This imparts a wonderfully smoky taste.
The origins of jerk chicken date back to the 17th century. Maroons, or escaped slaves living in Jamaica’s hills, would seasoning wild boar with spices and cook it buried underground away from British colonizers. When slavery ended in the 1830s, former slaves adapted these methods to chicken.
Today, roadside jerk shacks with billowing smoke draw locals and tourists alike in Jamaica. The Boston Jerk Festival also offers delicious jerk straight from Jamaica. For authentic jerk, try Scotchie’s in Montego Bay and Andy’s Jerk Centre in Ocho Rios.
Curry Goat, a West Indian Delicacy
Curry goat, a distinctly West Indian dish, is hugely popular in Jamaica, Trinidad and Tobago. It arrived via indentured servants from India brought by the British after slavery’s abolition. Indians spiced goat meat with cumin, garlic, turmeric, ginger and curry powder. When locally bred goats became available, curry goat was born.
This hearty curry simmers goat meat in a thick, aromatic gravy until tender. Potatoes and carrots add texture. Curry goat is now a staple at celebrations and festivals. In Jamaica, sample curry goat from street food carts or restaurants like Scotchies. The spicy curry complements rice, roti flatbread, and festival (fried dough).
Crispy Codfish Cakes with Island Flair
Salt cod imported from Canada was cheap for Caribbean slaves, becoming a filling protein source. Today, codfish cakes are savored across the islands as a crunchy delicacy blending African and British flavors.
In Jamaica and Barbados, saltfish cakes are made by shredding salted cod and combining it with spices, potatoes, flour and scallions then frying into patties. In Puerto Rico, bacalaítos fritos is another take incorporating olives, capers, garlic, and parsley. Try versions from street food vendors or local homes for the finest taste.
Island Takes on Stew Peas and Rice
Stew peas and rice is a comforting one-pot meal across the Caribbean. In Jamaica, stew peas feature red kidney beans slowly simmered in a coconut milk base with scallions, garlic, spices, and salted meat. Puerto Ricans make habichuelas guisadas with olive oil, sofrito, and ham hocks over white rice. Trinidad’s pelau combines pigeon peas, pumpkin, carrots, curry and cumin with long grain rice.
These hearty, affordable stews showcase produce growth on the islands. The universal concept underlies the diversity. For authentic stew peas, visit Boston Beach in Jamaica or Curepe in Trinidad. Sample homemade versions and small local eateries. You’ll discover how this staple dish varies deliciously across the Caribbean.
The islands offer a true melting pot of African, Indian, Chinese and European influences in their cuisine. Recipes carried in the memories of slaves, indentured laborers and immigrants blended with available meats and produce. Now jerk chicken, curry goat, codfish cakes, stew peas and more comprise a mosaic of flavors defining the Caribbean palate. Keep exploring and let your tastebuds travel.
