Ever dream of a Caribbean escape? Let your kitchen be your passport! We’ve gathered 20 authentic, flavorful recipes that bring the vibrant tastes of the islands right to your table. From jerk chicken to tropical stews, get ready to spice up your weekly menu with easy, crowd-pleasing dishes that are perfect for any home cook. Dive in and discover your new favorite meal!
Jerk Chicken with Pineapple Salsa
Journey to the vibrant heart of Caribbean cuisine with a dish that masterfully balances fiery spice and tropical sweetness. Jerk Chicken with Pineapple Salsa offers a symphony of bold, smoky flavors and bright, refreshing notes, perfect for elevating a weeknight dinner or becoming the centerpiece of a summer gathering. This recipe guides you through creating an authentic, aromatic marinade and a vibrant, chunky salsa to complement the perfectly charred poultry.
Serving: 4 | Pre Time: 30 minutes (plus 4 hours marinating) | Cooking Time: 25 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs
– 6 scallions, white and green parts separated and finely chopped
– 4 garlic cloves, minced
– 2 habanero peppers, stems removed (seeds included for maximum heat)
– 1 tablespoon fresh thyme leaves
– 2 teaspoons ground allspice
– 1 teaspoon freshly grated nutmeg
– 1 teaspoon smoked paprika
– ½ cup freshly squeezed orange juice
– ¼ cup low-sodium soy sauce
– 2 tablespoons dark brown sugar
– 2 tablespoons grapeseed oil
– 1 medium pineapple, peeled, cored, and finely diced
– ½ red onion, finely diced
– ¼ cup finely chopped fresh cilantro
– Juice of 1 lime
– 1 tablespoon extra-virgin olive oil
– Kosher salt
Instructions
1. For the jerk marinade, combine the white parts of the scallions, minced garlic, habanero peppers, thyme leaves, ground allspice, grated nutmeg, smoked paprika, orange juice, soy sauce, dark brown sugar, and grapeseed oil in a food processor. Process until a smooth, fragrant paste forms, about 1 minute.
2. Using a sharp knife, score the skin of the chicken thighs deeply to allow the marinade to penetrate. Place the thighs in a large, resealable plastic bag or non-reactive dish.
3. Pour the jerk marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for a minimum of 4 hours, or ideally overnight, to develop deep flavor.
4. One hour before cooking, remove the chicken from the refrigerator to temper. Preheat your grill or grill pan to medium-high heat (approximately 400°F).
5. While the grill heats, prepare the pineapple salsa. In a medium bowl, gently combine the diced pineapple, diced red onion, the green parts of the scallions, chopped cilantro, lime juice, and extra-virgin olive oil. Season with a pinch of kosher salt and set aside to allow the flavors to meld.
6. Remove the chicken from the marinade, letting the excess drip off. Discard the used marinade.
7. Place the chicken thighs skin-side down on the preheated grill. Cook undisturbed for 8-10 minutes, or until the skin is deeply caramelized and releases easily from the grates.
8. Flip the chicken using tongs and continue cooking for an additional 12-15 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part, avoiding the bone.
9. Transfer the grilled chicken to a clean platter and let it rest for 5 minutes to allow the juices to redistribute.
10. Serve the jerk chicken thighs immediately, generously topped with the prepared pineapple salsa.
When plated, the dish presents a stunning contrast: the chicken’s crust is audibly crisp and complexly spiced, giving way to succulent, juicy meat beneath. The salsa bursts with a sweet acidity that cuts through the richness, while the fresh cilantro provides a final, bright flourish. For a complete island-inspired meal, consider serving alongside coconut rice and black beans or simply with warm, grilled plantains.
Coconut Curry Shrimp
Radiantly aromatic and luxuriously creamy, this Coconut Curry Shrimp is an elegant yet approachable dish that transforms simple ingredients into a sophisticated weeknight feast. The harmonious blend of rich coconut milk, fragrant spices, and plump, sweet shrimp creates a deeply comforting sauce that is both complex and utterly satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ pounds large wild-caught shrimp, peeled and deveined
– 1 tablespoon clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon fresh lime juice
– ¼ cup fresh cilantro leaves, chopped
– 1 tablespoon coconut oil
– Kosher salt, to season
Instructions
1. Pat the shrimp completely dry with paper towels and season lightly on both sides with kosher salt.
2. Heat the clarified butter in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add the finely diced onion and cook, stirring occasionally, until translucent and softened, 5–6 minutes.
4. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
5. Add the red curry paste and cook, stirring constantly, for 1 full minute to toast the spices and deepen their flavor.
6. Pour in the full-fat coconut milk, whisking vigorously to fully incorporate the curry paste into the liquid.
7. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook undisturbed for 8 minutes to allow the flavors to meld and the sauce to thicken slightly.
8. While the sauce simmers, heat the coconut oil in a separate large skillet over medium-high heat until it shimmers.
9. Add the seasoned shrimp in a single layer, cooking for exactly 90 seconds per side until they turn opaque and pink with a slight golden sear. Tip: Do not overcrowd the pan; cook in batches if necessary to ensure proper searing.
10. Transfer the seared shrimp to the simmering curry sauce.
11. Gently stir in the fish sauce and fresh lime juice, folding to combine without breaking the shrimp.
12. Let the shrimp warm through in the sauce for 2 minutes over low heat. Tip: Avoid boiling the sauce after adding the shrimp to prevent them from becoming tough.
13. Remove the skillet from the heat and stir in half of the chopped fresh cilantro. Tip: Adding fresh herbs off the heat preserves their bright color and delicate flavor.
14. Ladle the curry into shallow bowls, garnishing with the remaining fresh cilantro.
Zestfully vibrant, the final dish presents tender shrimp enveloped in a velvety, aromatic sauce with a perfect balance of creamy coconut, subtle heat, and tangy brightness. Serve it over a bed of jasmine rice to soak up the luxurious sauce, or with warm naan for a delightful interactive meal.
Plantain and Black Bean Stew
Zesty yet comforting, this Plantain and Black Bean Stew offers a vibrant fusion of Caribbean and Latin American flavors, transforming humble ingredients into an elegant, soul-warming dish perfect for festive gatherings or cozy winter evenings. Ripe plantains caramelize to a golden sweetness that beautifully balances the earthy depth of black beans and the gentle heat of aromatic spices, creating a sophisticated yet approachable stew that feels both nourishing and celebratory. Its rich, velvety texture and complex layers of flavor make it an impressive centerpiece for any holiday table or a deeply satisfying weeknight meal that delights the senses.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– ¼ teaspoon cayenne pepper
– 2 large ripe plantains, peeled and sliced into ½-inch rounds
– 2 (15-ounce) cans black beans, drained and rinsed
– 4 cups vegetable broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, approximately 8–10 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the ground cumin, smoked paprika, dried oregano, and cayenne pepper to the pot, toasting the spices for 30 seconds to release their essential oils and deepen their flavor.
5. Tip: Toasting spices briefly before adding liquids enhances their aromatic complexity, a technique that elevates the stew’s overall depth.
6. Incorporate the plantain rounds, stirring to coat them evenly in the spiced oil, and cook for 5 minutes until they begin to soften and develop a light caramelization.
7. Pour in the vegetable broth and fire-roasted diced tomatoes, then add the drained black beans, bay leaf, fine sea salt, and freshly ground black pepper.
8. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld.
9. Tip: Simmering with the lid on helps retain moisture and ensures the plantains become tender without breaking down completely, preserving their texture.
10. After 30 minutes, remove the lid and continue simmering uncovered for an additional 10 minutes to slightly thicken the stew to a velvety consistency.
11. Discard the bay leaf, then stir in half of the chopped fresh cilantro just before serving to brighten the dish with a fresh, herbal note.
12. Tip: Adding fresh herbs at the end preserves their vibrant color and flavor, providing a lively contrast to the rich, simmered ingredients.
13. Ladle the stew into bowls, garnish with the remaining cilantro, and serve immediately with lime wedges on the side for a burst of acidity.
Finally, this stew boasts a luxurious, velvety texture where the plantains soften into creamy morsels that contrast delightfully with the firm black beans. Its flavor profile is a harmonious blend of sweet caramelized notes, earthy beans, and warm spices, punctuated by the bright finish of lime and cilantro. For a creative presentation, serve it over a bed of coconut rice or alongside warm cornbread to soak up every last drop of the fragrant broth.
Callaloo with Salted Cod
Tantalizing and deeply nourishing, callaloo with salted cod is a vibrant Caribbean classic that marries earthy greens with briny protein in a harmonious, soul-warming stew. This elegant rendition transforms humble ingredients into a sophisticated one-pot meal, perfect for a comforting yet refined dinner. Its rich, layered flavors develop beautifully, making it an ideal make-ahead dish for gatherings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound salted cod fillets, desalinated and flaked
– 2 bunches fresh callaloo leaves (or substitute mature spinach), stems removed and leaves roughly chopped
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, whole (for infusion)
– 1 cup full-fat coconut milk
– 2 tablespoons extra-virgin olive oil
– 4 cups low-sodium vegetable broth
– 1 teaspoon freshly ground black pepper
– 1 sprig fresh thyme
Instructions
1. Place the salted cod in a large bowl, cover with cold water, and refrigerate for 12 hours, changing the water twice to desalinate it thoroughly.
2. Drain the cod, pat it dry with paper towels, and use your fingers to flake it into bite-sized pieces, discarding any bones.
3. In a heavy-bottomed Dutch oven, heat the extra-virgin olive oil over medium heat until it shimmers, about 2 minutes.
4. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and fragrant, approximately 5–7 minutes.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Pour in the low-sodium vegetable broth and add the whole Scotch bonnet pepper and fresh thyme sprig, then bring to a gentle simmer over medium-high heat.
7. Carefully add the flaked salted cod to the broth, reduce the heat to low, and let it poach uncovered for 10 minutes to infuse the liquid.
8. Gently fold in the roughly chopped callaloo leaves, stirring until they begin to wilt and submerge, about 3 minutes.
9. Pour in the full-fat coconut milk and add the freshly ground black pepper, then simmer uncovered on low heat for 25 minutes, stirring occasionally, until the greens are tender and the stew has thickened slightly.
10. Remove and discard the Scotch bonnet pepper and thyme sprig, then taste and adjust seasoning if necessary before serving hot.
Lusciously creamy with a subtle heat from the infused pepper, this stew boasts tender flakes of cod that meld seamlessly with the silky, wilted greens. For a creative presentation, serve it over a bed of creamy stone-ground grits or alongside crispy fried plantains to contrast the rich, velvety texture.
Rum Glazed Pork Chops
Beneath the festive glow of the season, a dish emerges that masterfully balances rich, caramelized sweetness with the savory depth of perfectly cooked pork. These Rum Glazed Pork Chops offer an elegant centerpiece for any holiday gathering, their glossy, aromatic crust promising a symphony of sophisticated flavors. The process, while refined, yields a surprisingly approachable and deeply satisfying result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 4 bone-in, heritage-breed pork chops, approximately 1-inch thick
- 2 tablespoons high-smoke-point avocado oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup dark rum
- 1/4 cup pure maple syrup
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Pat the heritage-breed pork chops completely dry with paper towels to ensure a proper sear.
- Season both sides of each chop evenly with the fine sea salt and freshly cracked black pepper.
- Heat the avocado oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
- Carefully place the pork chops in the hot skillet, searing undisturbed for 4-5 minutes to develop a deep golden-brown crust.
- Flip the chops using tongs and sear the second side for an additional 4-5 minutes, then transfer them to a clean plate. Tip: Avoid moving the chops during searing to achieve the best caramelization.
- Reduce the skillet heat to medium and carefully pour in the dark rum to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.
- Simmer the rum for 1-2 minutes to allow the alcohol to cook off, leaving behind its rich flavor.
- Whisk in the pure maple syrup, finely minced garlic, fresh thyme leaves, and freshly grated nutmeg.
- Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly into a syrup.
- Whisk in the unsalted butter, one tablespoon at a time, until fully incorporated and the sauce is glossy. Tip: Adding butter off the heat can cause the sauce to break; maintain a gentle simmer.
- Return the seared pork chops and any accumulated juices to the skillet, spooning the glaze over them generously.
- Cook for a final 2-3 minutes, basting continuously, until the chops are glazed and reach an internal temperature of 145°F when measured with an instant-read thermometer. Tip: Basting ensures every bite is infused with the complex glaze.
- Remove the skillet from the heat and let the chops rest for 5 minutes before serving.
An opulent, sticky-sweet glaze clings to each succulent chop, offering notes of caramel, oak, and warm spice that complement the pork’s inherent richness. For a stunning presentation, serve atop a bed of creamy parsnip purée or alongside roasted Brussels sprouts with pancetta, allowing the glaze to mingle with their savory notes.
Conch Fritters with Spicy Dipping Sauce
A sophisticated coastal delight, conch fritters elevate casual beach fare into an elegant appetizer, their golden-brown exteriors giving way to tender, briny morsels within. Paired with a vibrant, spicy dipping sauce, this dish balances oceanic sweetness with a gentle heat, perfect for festive gatherings or a refined start to any meal.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound fresh conch meat, finely chopped
– 1 cup all-purpose flour
– 1 large pasture-raised egg, lightly beaten
– 1/2 cup whole milk
– 1/4 cup finely diced red bell pepper
– 2 tablespoons finely chopped fresh cilantro
– 1 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 quart vegetable oil for frying
– 1/2 cup mayonnaise
– 2 tablespoons fresh lime juice
– 1 tablespoon Sriracha sauce
– 1 teaspoon grated fresh ginger
Instructions
1. In a large mixing bowl, combine the finely chopped conch meat, all-purpose flour, lightly beaten pasture-raised egg, whole milk, diced red bell pepper, chopped fresh cilantro, baking powder, kosher salt, and freshly ground black pepper.
2. Gently fold the ingredients together until just combined, being careful not to overmix to ensure tender fritters.
3. In a heavy-bottomed Dutch oven, heat 1 quart of vegetable oil to 350°F, using a deep-fry thermometer to monitor the temperature precisely.
4. Using a small cookie scoop or two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil, working in batches to avoid overcrowding.
5. Fry the fritters for 3-4 minutes, turning occasionally with a slotted spoon, until they achieve a deep golden-brown color and float to the surface.
6. Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil, which helps maintain their crisp texture.
7. In a small bowl, whisk together the mayonnaise, fresh lime juice, Sriracha sauce, and grated fresh ginger until smooth and well-incorporated.
8. Serve the warm conch fritters immediately alongside the spicy dipping sauce.
Warm from the fryer, these fritters offer a satisfying crunch that yields to a succulent, briny interior, while the sauce provides a tangy, fiery contrast. For an elegant presentation, arrange them on a platter with lime wedges and micro-cilantro, or pair with a crisp, chilled white wine to complement the coastal flavors.
Caribbean Mango Chicken Curry
Embracing the vibrant spirit of the tropics, this Caribbean Mango Chicken Curry offers a sublime fusion of sweet, spicy, and savory notes, perfect for transforming an ordinary evening into a festive celebration. The dish marries succulent poultry with the lush sweetness of ripe mango and the warm complexity of traditional curry spices, creating a deeply satisfying and aromatic meal. It’s an elegant yet approachable recipe that brings a touch of island sunshine to your table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons Caribbean curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground allspice
– 1/4 teaspoon cayenne pepper
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup chicken stock
– 2 ripe mangoes, peeled and diced into 1/2-inch cubes
– 1 red bell pepper, thinly sliced
– 1/4 cup fresh cilantro leaves, chopped
– 1 tablespoon fresh lime juice
– Kosher salt
Instructions
1. Pat the chicken pieces completely dry with paper towels and season generously on all sides with kosher salt.
2. In a large Dutch oven or heavy-bottomed pot, heat the clarified butter over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken in a single layer, working in batches if necessary to avoid crowding, and sear until deeply golden brown on all sides, approximately 6–8 minutes total. Transfer the chicken to a clean plate.
4. Reduce the heat to medium and add the diced onion to the pot. Sauté, stirring frequently, until the onion is translucent and lightly caramelized, about 8 minutes.
5. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
6. Add the Caribbean curry powder, ground turmeric, ground allspice, and cayenne pepper to the pot. Toast the spices, stirring constantly, for 1 minute to release their essential oils and deepen their flavor.
7. Pour in the coconut milk and chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared chicken and any accumulated juices to the pot. Bring the liquid to a gentle simmer.
9. Reduce the heat to low, cover the pot, and let the curry simmer gently for 20 minutes to allow the chicken to become tender and the flavors to meld.
10. Uncover the pot and stir in the diced mango and sliced red bell pepper. Simmer, uncovered, for an additional 5 minutes until the pepper is just tender but still vibrant.
11. Remove the pot from the heat. Stir in the chopped cilantro and fresh lime juice.
12. Taste and adjust seasoning with kosher salt if desired.
Gently ladle the curry into shallow bowls. The finished dish boasts a luxuriously creamy texture from the coconut milk, punctuated by tender chunks of chicken and soft, sweet mango. Each spoonful delivers a harmonious balance of warm spices, subtle heat, and bright acidity. For a creative presentation, serve it over a bed of fluffy jasmine rice or with warm, pillowy flatbreads to soak up every last drop of the fragrant sauce.
Sweet Potato and Coconut Soup
Creamy and comforting, this velvety sweet potato and coconut soup marries earthy root vegetables with tropical richness, creating a sophisticated yet approachable dish perfect for chilly evenings. The vibrant orange hue and aromatic spices evoke warmth and elegance, while the luscious coconut milk adds a silky finish that elevates it beyond ordinary soups. It’s a harmonious blend of sweet, savory, and subtly spiced notes that will delight both casual cooks and discerning palates.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 pounds sweet potatoes, peeled and cubed into 1-inch pieces
– 4 cups low-sodium vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 teaspoon ground cumin
– ½ teaspoon ground coriander
– ¼ teaspoon cayenne pepper
– 1 tablespoon freshly squeezed lime juice
– Kosher salt, to season
– Fresh cilantro leaves, for garnish
– Toasted coconut flakes, for garnish
Instructions
1. Heat the clarified butter in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute, to prevent burning the aromatics.
4. Add the cubed sweet potatoes, ground cumin, ground coriander, and cayenne pepper, tossing to coat evenly with the spices.
5. Pour in the low-sodium vegetable broth, bringing the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to low, cover the pot, and simmer until the sweet potatoes are fork-tender, 20–25 minutes, checking for doneness by piercing a cube with a fork.
7. Carefully transfer the soup in batches to a high-speed blender, blending on high until completely smooth and velvety, about 1 minute per batch, or use an immersion blender directly in the pot for convenience.
8. Return the blended soup to the pot over low heat, stirring in the full-fat coconut milk until fully incorporated and heated through, 3–5 minutes.
9. Season with kosher salt to your preference, starting with 1 teaspoon and adjusting as needed, then stir in the freshly squeezed lime juice to brighten the flavors.
10. Ladle the soup into warmed bowls, garnishing each serving with fresh cilantro leaves and toasted coconut flakes for added texture and visual appeal.
A silky, luxurious texture envelops the palate, with the natural sweetness of the potatoes balanced by the tangy lime and warm spices. For a creative twist, serve it chilled as an elegant summer starter or drizzle with a swirl of coconut cream and a sprinkle of smoked paprika to enhance its depth. This versatile soup pairs beautifully with crusty artisan bread or a simple arugula salad for a complete meal.
Caribbean Spiced Grilled Fish
Savor the vibrant flavors of the Caribbean with this elegantly spiced grilled fish, where aromatic herbs and warm spices create a dish that’s both sophisticated and deeply satisfying. Perfect for a summer gathering or a special weeknight dinner, it brings a touch of island luxury to your table with minimal fuss. The key lies in a well-balanced marinade that infuses the fish with flavor without overpowering its delicate texture.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 (6-ounce) skin-on white fish fillets, such as mahi-mahi or snapper
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lime juice
– 4 garlic cloves, finely minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground allspice
– ½ teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh cilantro, for garnish
– 1 lime, cut into wedges, for serving
Instructions
1. In a medium glass or ceramic bowl, whisk together the extra-virgin olive oil, freshly squeezed lime juice, finely minced garlic cloves, and freshly grated ginger until fully emulsified.
2. Add the ground allspice, ground cumin, smoked paprika, cayenne pepper, kosher salt, and freshly ground black pepper to the bowl, whisking vigorously to form a smooth, aromatic marinade.
3. Pat the skin-on white fish fillets completely dry with paper towels to ensure even searing and better marinade adhesion.
4. Place the dried fish fillets in a shallow dish or resealable plastic bag, then pour the marinade over them, coating each piece thoroughly. Tip: For deeper flavor penetration, gently score the flesh side of the fillets with a sharp knife before marinating.
5. Cover the dish or seal the bag and refrigerate for exactly 15 minutes to allow the spices to permeate the fish without breaking down its texture.
6. While the fish marinates, preheat a grill or grill pan to medium-high heat, aiming for a surface temperature of 400°F, and lightly oil the grates to prevent sticking.
7. Remove the fish from the marinade, letting any excess drip off, and discard the used marinade to avoid cross-contamination.
8. Place the fillets skin-side down on the preheated grill, cooking undisturbed for 4–5 minutes until the skin is crispy and releases easily. Tip: Avoid moving the fish too early; a proper sear will naturally loosen it from the grates.
9. Carefully flip the fillets using a thin spatula and grill for an additional 3–4 minutes on the flesh side, or until the internal temperature reaches 145°F and the flesh flakes gently with a fork.
10. Transfer the grilled fish to a serving platter, sprinkle with chopped fresh cilantro, and serve immediately with lime wedges on the side. Tip: Let the fish rest for 2 minutes after grilling to allow the juices to redistribute, ensuring a moist, tender bite.
Flaky and succulent, the fish boasts a beautifully charred exterior that gives way to a moist, tender interior infused with warm, citrusy notes. Serve it atop a bed of coconut rice or alongside a crisp mango-avocado salad to complement its vibrant spices, making for a visually stunning and flavor-packed meal that transports you straight to the islands.
Rice and Peas with Coconut Milk
Glistening with the creamy richness of coconut milk and fragrant with aromatic spices, this Rice and Peas with Coconut Milk is a celebration of comforting elegance. It transforms humble pantry staples into a dish of profound depth, where each grain of rice is perfectly coated in a velvety, herb-infused sauce, making it an ideal centerpiece for a festive gathering or a soul-warming weeknight meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups long-grain white rice, such as jasmine or basmati
– 1 (13.5-ounce) can full-fat coconut milk
– 2 cups low-sodium vegetable broth
– 1 (15-ounce) can red kidney beans, drained and rinsed
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, whole (optional, for heat)
– 2 sprigs fresh thyme
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon ground allspice
– ¾ teaspoon fine sea salt
Instructions
1. Rinse the 2 cups of long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier grains.
2. In a heavy-bottomed Dutch oven or large saucepan, heat 1 tablespoon of extra-virgin olive oil and 2 tablespoons of unsalted butter over medium heat until the butter melts and foams slightly.
3. Add the 1 finely diced medium yellow onion and cook, stirring frequently, for 5–7 minutes until translucent and fragrant.
4. Stir in the 3 minced cloves of garlic and cook for 1 minute until aromatic but not browned.
5. Add the rinsed rice to the pot and toast, stirring constantly, for 2 minutes until the grains are lightly coated and opaque.
6. Pour in the entire can of full-fat coconut milk and 2 cups of low-sodium vegetable broth, then add the 1 drained and rinsed can of red kidney beans, 2 sprigs of fresh thyme, 1 whole Scotch bonnet pepper (if using), 1 teaspoon of ground allspice, and ¾ teaspoon of fine sea salt.
7. Bring the mixture to a vigorous boil over high heat, then immediately reduce the heat to the lowest possible setting, cover the pot tightly with a lid, and simmer undisturbed for 20 minutes. Tip: Avoid lifting the lid during this time to trap steam for even cooking.
8. After 20 minutes, remove the pot from the heat, keep it covered, and let it rest for 10 minutes to allow the rice to finish steaming and absorb any residual liquid. Tip: Fluffing the rice too soon can make it gummy.
9. Discard the thyme sprigs and the whole Scotch bonnet pepper, then use a fork to gently fluff the rice and beans until evenly combined. Tip: For a creamier texture, stir in an additional tablespoon of unsalted butter at this stage.
10. Serve immediately while warm. Velvety and aromatic, this dish boasts a luxuriously creamy texture where each grain of rice remains distinct, enveloped in the rich, slightly sweet coconut broth and earthy beans. The subtle heat from the Scotch bonnet pepper, if used, lingers beautifully, making it a sublime accompaniment to grilled jerk chicken or simply enjoyed on its own with a crisp green salad.
Caribbean Beef Patties
Venturing beyond the ordinary, Caribbean beef patties offer a vibrant fusion of flaky pastry and richly spiced filling that transforms a humble handheld into an elegant centerpiece. With their golden, turmeric-tinted crust and aromatic beef interior, these patties bring the warmth of island cuisine to any table, balancing savory depth with subtle heat in every bite.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon fine sea salt
– 1 teaspoon ground turmeric
– ¾ cup unsalted European-style butter, chilled and cubed
– ⅓ cup ice water
– 1 tablespoon extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 1 pound grass-fed ground beef (85% lean)
– 1 teaspoon freshly ground black pepper
– 1 teaspoon ground allspice
– ½ teaspoon ground Scotch bonnet pepper (or cayenne)
– ½ cup low-sodium beef broth
– 2 tablespoons fresh cilantro, finely chopped
– 1 large pasture-raised egg, lightly beaten
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, fine sea salt, and ground turmeric until uniformly combined.
2. Add the chilled, cubed unsalted European-style butter to the flour mixture, using a pastry cutter or your fingertips to work it in until the texture resembles coarse crumbs with pea-sized butter pieces remaining.
3. Gradually drizzle in the ice water while stirring with a fork until the dough just comes together; avoid overmixing to ensure a flaky crust.
4. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and firm the butter.
5. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Add the finely diced yellow onion and minced garlic cloves, sautéing until translucent and fragrant, approximately 4–5 minutes.
7. Incorporate the grass-fed ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 6–8 minutes, draining any excess fat for a cleaner flavor.
8. Stir in the freshly ground black pepper, ground allspice, and ground Scotch bonnet pepper, toasting the spices for 1 minute to release their essential oils.
9. Pour in the low-sodium beef broth, simmering until the liquid is fully absorbed and the mixture is moist but not wet, roughly 3–4 minutes.
10. Remove the skillet from heat, fold in the finely chopped fresh cilantro, and let the filling cool completely to prevent the pastry from becoming soggy.
11. Preheat your oven to 375°F and line a baking sheet with parchment paper.
12. On a lightly floured surface, roll the chilled dough to a ⅛-inch thickness, then cut into eight 6-inch circles using a biscuit cutter or bowl.
13. Spoon 2–3 tablespoons of the cooled beef filling onto one half of each dough circle, leaving a ½-inch border.
14. Brush the edges with the lightly beaten pasture-raised egg, fold the dough over to enclose the filling, and crimp the edges with a fork to seal securely.
15. Place the patties on the prepared baking sheet, brush the tops with the remaining beaten egg for a glossy finish, and bake at 375°F for 20–25 minutes until golden brown and crisp.
16. Transfer the patties to a wire rack to cool for 5 minutes before serving.
Savory and satisfying, these patties boast a buttery, shatteringly crisp crust that yields to a juicy, spiced beef filling with layers of aromatic complexity. Serve them warm alongside a tangy mango slaw or as an elegant appetizer with a cilantro-lime dipping sauce for a touch of brightness that complements their rich flavors.
Fried Plantains with Honey Drizzle
Tantalizingly simple yet sophisticated, fried plantains with honey drizzle offer a delightful interplay of caramelized sweetness and warm spice that elevates this humble fruit into an elegant dessert or brunch centerpiece. This recipe transforms ripe plantains into golden, tender slices with a crisp exterior, finished with a luxurious honey glaze that balances their natural richness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 large ripe plantains (yellow with black spots), peeled and sliced diagonally into ½-inch pieces
- ¼ cup clarified butter (ghee)
- 2 tablespoons raw cane sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅓ cup wildflower honey
- 1 tablespoon freshly squeezed lime juice
- Pinch of flaky sea salt (such as Maldon)
- Fresh mint sprigs for garnish
Instructions
- Pat the plantain slices dry thoroughly with paper towels to ensure even browning.
- Heat the clarified butter in a large cast-iron skillet over medium heat until it shimmers, about 2 minutes.
- Arrange the plantain slices in a single layer in the skillet, working in batches if necessary to avoid crowding.
- Fry the plantains for 3–4 minutes per side, until they develop a deep golden-brown crust and become tender when pierced with a fork.
- Transfer the fried plantains to a wire rack set over a baking sheet to drain excess butter, which helps maintain their crisp texture.
- In a small saucepan, combine the honey, lime juice, cinnamon, and nutmeg over low heat.
- Warm the mixture gently for 2–3 minutes, stirring constantly until the spices are fully incorporated and the honey becomes fluid.
- Sprinkle the hot plantains evenly with the raw cane sugar, which will create a delicate caramelized coating as it melts.
- Drizzle the warm honey mixture over the arranged plantains using a spoon or squeeze bottle for precise application.
- Finish with a delicate sprinkle of flaky sea salt to enhance the sweet and savory contrast.
- Garnish with fresh mint sprigs just before serving to add a bright aromatic note.
For optimal texture, serve immediately while the plantains retain their crisp edges against the luscious honey glaze. Flaky sea salt crystals dissolve into the warm honey, creating bursts of salinity that beautifully offset the caramelized plantains’ natural sweetness. Consider pairing with vanilla bean ice cream or dollops of crème fraîche for an indulgent dessert, or alongside morning coffee for an elegant brunch treat.
Caribbean Lobster Bisque
Heralding the vibrant spirit of the Caribbean, this lobster bisque transforms the ocean’s bounty into a velvety, aromatic masterpiece. Infused with tropical warmth and coastal elegance, it offers a luxurious escape in every spoonful—a celebration of both technique and terroir that feels equally at home on a festive table or a quiet evening by the fire.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 whole Caribbean spiny lobsters (about 1½ pounds each), shells reserved and meat diced
– 3 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– ¼ cup tomato paste
– ½ cup dry sherry
– 4 cups seafood stock
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– ½ teaspoon ground allspice
– 2 fresh thyme sprigs
– 1 bay leaf
– Kosher salt, to season
– Freshly ground white pepper, to season
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. In a large Dutch oven over medium heat, melt the clarified butter until shimmering, about 2 minutes.
2. Add the diced onion, carrots, and celery; sauté until softened and fragrant, 6–8 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook until aromatic, about 1 minute.
4. Incorporate the tomato paste and cook, stirring constantly, until it deepens to a brick-red hue, 2–3 minutes.
5. Deglaze the pot with dry sherry, scraping up any browned bits from the bottom, and simmer until reduced by half, about 4 minutes.
6. Add the reserved lobster shells, seafood stock, smoked paprika, ground allspice, thyme sprigs, and bay leaf; bring to a gentle boil.
7. Reduce heat to low, cover partially, and simmer for 30 minutes to extract maximum flavor from the shells.
8. Strain the bisque through a fine-mesh sieve into a clean pot, pressing on the solids to release all liquid; discard the solids.
9. Return the strained bisque to medium heat and stir in the heavy cream until fully incorporated.
10. Add the diced lobster meat and simmer gently until the lobster is just opaque and tender, 4–5 minutes—avoid boiling to prevent curdling the cream.
11. Season with kosher salt and freshly ground white pepper to taste, adjusting gradually for balance.
12. Ladle the bisque into warmed bowls and garnish with chopped fresh parsley.
Glistening with a silken texture, this bisque envelops the palate with layers of sweet lobster, smoky paprika, and a hint of allspice that whispers of island breezes. For a striking presentation, serve it in shallow bowls with a drizzle of sherry or alongside crusty sourdough to soak up every last drop.
Curried Goat with Roti
Meticulously spiced and deeply aromatic, curried goat with roti is a Caribbean classic that transforms humble ingredients into a celebratory feast. This dish marries tender, slow-braised goat with fragrant curry spices, all wrapped in warm, flaky roti for a comforting yet elegant meal. Perfect for gatherings or a special weekend dinner, it delivers complex flavors that develop beautifully over time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 3 pounds bone-in goat shoulder, cut into 2-inch cubes
– 2 tablespoons grapeseed oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 3 tablespoons Jamaican curry powder
– 1 teaspoon ground allspice
– 1 Scotch bonnet pepper, whole
– 4 cups unsalted chicken stock
– 2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 2 large carrots, peeled and cut into 1-inch pieces
– 1 tablespoon fresh thyme leaves
– 2 bay leaves
– Kosher salt, to season
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon granulated sugar
– ¾ cup warm water
– 2 tablespoons clarified butter, melted
Instructions
1. Pat the goat shoulder cubes dry with paper towels and season generously with kosher salt.
2. Heat grapeseed oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the goat in batches until deeply browned on all sides, approximately 4–5 minutes per batch, transferring to a plate.
4. Reduce heat to medium and add the diced yellow onion, cooking until translucent and lightly golden, about 6–8 minutes.
5. Stir in the minced garlic and grated ginger, cooking until fragrant, 1 minute.
6. Add Jamaican curry powder and ground allspice, toasting for 30 seconds to release their oils.
7. Return the seared goat and any accumulated juices to the pot.
8. Pour in unsalted chicken stock, ensuring it just covers the meat, and add the whole Scotch bonnet pepper, fresh thyme leaves, and bay leaves.
9. Bring to a gentle simmer, then cover and reduce heat to low, braising for 1 hour and 30 minutes.
10. Add the cubed Yukon Gold potatoes and carrot pieces, submerging them in the liquid, and continue braising uncovered for 45 minutes, or until the goat is fork-tender and the vegetables are soft.
11. While the curry simmers, prepare the roti dough by whisking together all-purpose flour, baking powder, granulated sugar, and 1 teaspoon kosher salt in a large bowl.
12. Gradually add warm water, stirring until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic.
13. Divide the dough into 6 equal portions, cover with a damp cloth, and rest at room temperature for 30 minutes.
14. Roll each portion into a thin, 8-inch circle on a floured surface.
15. Brush one side of each circle lightly with melted clarified butter, fold into a half-moon, brush again, and fold into a quarter-circle to create layers.
16. Roll out each folded dough to a ¼-inch thickness.
17. Heat a dry cast-iron skillet over medium heat and cook each roti for 2–3 minutes per side, until puffed and golden brown with dark spots.
18. Keep the cooked roti wrapped in a clean kitchen towel to stay warm and pliable.
19. Once the curry is ready, discard the Scotch bonnet pepper, thyme stems, and bay leaves, and adjust seasoning with kosher salt if needed.
20. Serve the curried goat hot, spooned over or alongside the warm roti.
Creamy potatoes and sweet carrots meld with the rich, spiced gravy, while the roti offers a tender, slightly chewy contrast perfect for scooping. For a vibrant presentation, garnish with fresh cilantro leaves and a wedge of lime to brighten the deep, earthy flavors.
Caribbean Rum Cake
Delightfully rich and imbued with the warm, complex notes of aged spirits, this Caribbean rum cake is a celebration of tradition and indulgence. Decadently moist and aromatic, it offers a sophisticated finale to any gathering, its deep flavors unfolding with each luxurious bite.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1 cup unsalted butter, clarified and cooled to room temperature
– 4 large pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, at room temperature
– 1/2 cup dark rum, preferably aged
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1/4 tsp freshly grated nutmeg
– 1 cup toasted pecans, finely chopped
– 1/2 cup dark brown sugar, packed
Instructions
1. Preheat your oven to 325°F (163°C) and generously grease a 10-inch Bundt pan with clarified butter, ensuring all crevices are coated.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, fine sea salt, and freshly grated nutmeg until fully combined.
3. Create a well in the center of the dry ingredients and pour in the clarified butter, lightly beaten pasture-raised eggs, whole milk, dark rum, and pure vanilla extract.
4. Using a hand mixer on medium speed, blend the mixture for exactly 2 minutes until the batter is smooth and slightly aerated, scraping down the sides of the bowl once halfway through.
5. Fold in the finely chopped toasted pecans and packed dark brown sugar with a silicone spatula until just incorporated, being careful not to overmix.
6. Pour the batter into the prepared Bundt pan and tap it firmly on the counter three times to release any large air bubbles.
7. Place the pan on the center rack of the preheated oven and bake for 50–55 minutes, or until a wooden skewer inserted into the center comes out completely clean with no crumbs attached.
8. Immediately upon removal from the oven, use a long skewer to poke 20–25 holes all over the top of the cake, going about three-quarters of the way down.
9. Slowly brush 1/4 cup of additional dark rum evenly over the warm cake, allowing it to fully absorb into the holes for maximum flavor infusion.
10. Let the cake cool in the pan on a wire rack for 25 minutes exactly, then invert it onto a serving plate and allow it to cool completely to room temperature.
Yield a cake with an exceptionally tender, dense crumb that glistens with rum-soaked richness. The toasted pecans provide a subtle crunch against the deep caramel notes, making it ideal for serving thinly sliced alongside a dollop of freshly whipped cream or a small pour of coffee liqueur for an adults-only twist.
Saltfish and Ackee Breakfast
From the sun-drenched shores of Jamaica comes a vibrant morning tradition that transforms humble ingredients into a celebratory feast. Saltfish and ackee, when combined with aromatic spices and fresh vegetables, creates a harmonious balance of savory, briny, and subtly sweet notes perfect for a leisurely weekend brunch. This dish, often considered the national breakfast of Jamaica, offers a delightful departure from ordinary morning fare with its bright colors and complex layers of flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound salted cod fillets, desalinated and flaked
– 1 (20-ounce) can ackee, drained and rinsed
– 3 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 1 red bell pepper, seeded and julienned
– 2 scallions, thinly sliced on the bias
– 2 garlic cloves, minced
– 1 Scotch bonnet pepper, seeded and minced
– 1 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
– 4 large pasture-raised eggs, lightly beaten
– 2 sprigs fresh thyme
Instructions
1. Place the salted cod fillets in a medium bowl, cover with cold water, and refrigerate for 12 hours, changing the water three times to fully desalinate.
2. Transfer the desalinated cod to a saucepan, cover with fresh water, and simmer over medium heat for 15 minutes until the fish flakes easily with a fork.
3. Drain the cod, let it cool slightly, then use your fingers to flake it into small pieces, discarding any bones or skin.
4. Heat the clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add the diced onion and julienned bell pepper to the skillet, sautéing for 5-7 minutes until the vegetables are softened and fragrant.
6. Stir in the minced garlic, Scotch bonnet pepper, and sliced scallions, cooking for an additional 2 minutes until aromatic.
7. Gently fold the flaked cod into the vegetable mixture, seasoning with black pepper and smoked paprika.
8. Carefully incorporate the drained ackee into the skillet, using a spatula to fold it gently to avoid breaking the delicate pods.
9. Create four small wells in the mixture with the back of a spoon and pour the lightly beaten eggs into each well.
10. Cook undisturbed for 3-4 minutes until the egg whites are set but the yolks remain slightly runny.
11. Garnish the finished dish with fresh thyme sprigs and serve immediately.
When plated, this breakfast presents a beautiful mosaic of creamy yellow ackee, white flaked fish, and vibrant red peppers, all bound by rich, golden eggs. The texture contrasts the firm, savory saltfish with the soft, buttery ackee, while the Scotch bonnet provides a gentle warmth that builds with each bite. For an elegant presentation, serve in individual cast-iron skillets with toasted coco bread or fried plantains on the side to soak up the flavorful juices.
Caribbean Banana Bread with Rum Glaze
Fragrant with the warm spices of the Caribbean, this banana bread is an elevated twist on a classic, where overripe bananas meet dark rum and a decadent glaze for a truly celebratory treat. It’s the perfect centerpiece for a holiday brunch or a sophisticated afternoon indulgence, offering a taste of the tropics in every moist, flavorful slice.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 65 minutes
Ingredients
– 1 ¾ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¾ cup unsalted butter, at room temperature
– 1 cup packed dark brown sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 ½ cups mashed very ripe bananas (about 4 medium)
– ¼ cup full-fat sour cream
– 1 teaspoon pure vanilla extract
– ½ cup dark rum, divided
– 1 cup confectioners’ sugar, sifted
– 2 tablespoons whole milk
Instructions
1. Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, ground cinnamon, and freshly grated nutmeg until fully aerated and combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature unsalted butter and packed dark brown sugar on medium-high speed for 4-5 minutes, until the mixture is pale, fluffy, and nearly doubled in volume.
4. With the mixer on low speed, gradually add the lightly beaten pasture-raised eggs one at a time, mixing until each is fully incorporated before adding the next and scraping down the bowl as needed.
5. In a separate bowl, combine the mashed very ripe bananas, full-fat sour cream, pure vanilla extract, and ¼ cup of the dark rum, stirring until the mixture is smooth and homogenous.
6. Alternately add the dry flour mixture and the banana mixture to the butter mixture in three additions, beginning and ending with the dry ingredients, and mixing on low speed just until the batter is combined and no streaks of flour remain; do not overmix.
7. Pour the batter into the prepared loaf pan and use a spatula to spread it evenly into the corners. Tip: For a perfectly domed top, create a shallow trench down the center of the batter with your spatula.
8. Bake on the center rack for 60-65 minutes, or until a cake tester inserted into the center comes out completely clean with no moist crumbs attached, and the top is a deep golden brown.
9. Remove the pan from the oven and immediately brush the remaining ¼ cup of dark rum over the hot top of the loaf, allowing it to soak in fully; this step infuses the bread with a deeper rum flavor while keeping it exceptionally moist.
10. Let the loaf cool in the pan on a wire rack for 20 minutes, then use the parchment overhang to lift it out and transfer it directly to the rack to cool completely, about 2 hours. Tip: Cooling completely is crucial for clean slicing and glaze application.
11. For the glaze, whisk together the sifted confectioners’ sugar, whole milk, and the remaining ¼ cup of dark rum in a small bowl until completely smooth and free of lumps. Tip: For a thicker glaze, add more sifted sugar one tablespoon at a time; for a thinner drizzle, add more milk by the teaspoon.
12. Drizzle the rum glaze generously over the completely cooled loaf, allowing it to cascade down the sides. Let the glaze set for at least 30 minutes before slicing.
Zesty with rum and spice, this banana bread boasts an incredibly tender, moist crumb that melts on the tongue. The glaze adds a sophisticated sweetness and a glossy finish, making each slice a small celebration. For an elegant presentation, serve thick slices slightly warmed with a dollop of rum-infused whipped cream or alongside a strong cup of dark roast coffee.
Spicy Coconut Rice with Shrimp
Perfectly balancing fiery heat with tropical creaminess, this Spicy Coconut Rice with Shrimp transforms simple ingredients into an elegant, restaurant-worthy meal. The aromatic blend of Southeast Asian spices and rich coconut milk creates a deeply flavorful base, while plump, succulent shrimp add a luxurious protein element. It’s a dish that feels both comforting and sophisticated, ideal for a special weeknight dinner or an impressive gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups jasmine rice, rinsed until water runs clear
– 1 ½ cups full-fat coconut milk
– 1 cup low-sodium chicken or vegetable broth
– 1 pound large wild-caught shrimp, peeled and deveined, tails on
– 2 tablespoons virgin coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 1-2 Thai bird’s eye chilies, thinly sliced (adjust for heat preference)
– 1 teaspoon ground turmeric
– ½ teaspoon ground coriander
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges
– Kosher salt, to season
Instructions
1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, and broth. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer, cover, and cook for 15-18 minutes, or until the liquid is fully absorbed and the rice is tender. Remove from heat and let it steam, covered, for 5 minutes. (Tip: Do not stir the rice during cooking to prevent it from becoming gummy.)
2. While the rice cooks, pat the shrimp completely dry with paper towels and season lightly with kosher salt.
3. Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the diced onion and cook, stirring frequently, for 4-5 minutes until softened and translucent.
4. Add the minced garlic, grated ginger, and sliced chilies to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
5. Stir in the ground turmeric and coriander, toasting the spices for 30 seconds to release their oils and deepen their flavor.
6. Increase the heat to high and add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until the shrimp turn opaque and pink with a slight curl. (Tip: Avoid overcrowding the pan to ensure the shrimp sear properly instead of steaming.)
7. Fluff the finished coconut rice with a fork and gently fold it into the skillet with the shrimp and aromatics, combining everything evenly. (Tip: For the best texture, add the rice just before serving to keep the grains distinct.)
8. Remove from heat, garnish with the chopped cilantro, and serve immediately with lime wedges on the side.
Unctuous and aromatic, the finished dish offers tender, separate grains of rice infused with creamy coconut and warm spices, punctuated by the sweet, briny pop of perfectly cooked shrimp. For a stunning presentation, serve it in shallow bowls with extra lime wedges and a sprinkle of crispy fried shallots, or pair it with a simple cucumber salad to balance the richness.
Caribbean Pumpkin Soup
Beneath the winter chill, a bowl of Caribbean Pumpkin Soup offers a radiant escape, its golden hue and aromatic spices promising both comfort and culinary adventure. This velvety puree, enriched with coconut and warmed by ginger, transforms humble squash into an elegant centerpiece, perfect for festive gatherings or quiet evenings by the fire.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground allspice
– ½ teaspoon freshly grated nutmeg
– 4 cups roasted pumpkin puree (from 1 small sugar pumpkin)
– 4 cups vegetable broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh cilantro, for garnish
– 2 tablespoons toasted pumpkin seeds, for garnish
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and sauté, stirring frequently, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic, grated ginger, ground allspice, and grated nutmeg; cook until fragrant, about 1 minute, to bloom the spices fully.
4. Pour in the roasted pumpkin puree and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
5. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes to meld the flavors.
6. Carefully transfer the soup in batches to a high-speed blender and puree until completely smooth and velvety, about 2 minutes per batch.
7. Return the pureed soup to the pot and stir in the full-fat coconut milk until fully incorporated.
8. Heat the soup over low heat until warmed through, about 5 minutes, avoiding a boil to prevent the coconut milk from separating.
9. Remove from heat and stir in the freshly squeezed lime juice, fine sea salt, and freshly ground black pepper.
10. Ladle the soup into warmed bowls and garnish each with chopped fresh cilantro and toasted pumpkin seeds.
Offering a luxuriously smooth texture, this soup balances the earthy sweetness of pumpkin with the bright acidity of lime and the creamy richness of coconut. For a striking presentation, drizzle each serving with a swirl of coconut milk and pair with crusty bread for dipping, allowing the complex layers of spice and warmth to unfold with every spoonful.
Grilled Pineapple with Cinnamon and Rum
Heralding the festive season with a touch of tropical warmth, this Grilled Pineapple with Cinnamon and Rum transforms a simple fruit into an elegant, caramelized dessert. The interplay of smoky char, sweet spice, and a hint of boozy depth creates a sophisticated finale perfect for holiday gatherings or a cozy winter evening. Its effortless preparation belies the complex, restaurant-worthy flavors it delivers.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large ripe pineapple, peeled, cored, and cut into 1-inch thick rings
– ¼ cup dark rum
– 2 tablespoons unsalted butter, melted
– 2 tablespoons light brown sugar
– 1 teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– ½ cup crème fraîche, for serving
– Fresh mint sprigs, for garnish
Instructions
1. Preheat a grill or grill pan to medium-high heat (approximately 400°F).
2. In a small bowl, whisk together the dark rum, melted unsalted butter, light brown sugar, ground cinnamon, and fine sea salt until fully combined.
3. Brush both sides of each pineapple ring generously with the rum mixture, reserving any excess.
4. Place the pineapple rings on the preheated grill; cook for 4-5 minutes per side, or until deep grill marks form and the edges begin to caramelize.
5. Tip: For optimal caramelization, avoid moving the rings during cooking until ready to flip.
6. Brush the grilled pineapple with the reserved rum mixture immediately after flipping to enhance gloss and flavor.
7. Transfer the grilled pineapple to a serving platter; let rest for 2 minutes to allow the juices to settle.
8. Dollop each ring with a tablespoon of crème fraîche.
9. Tip: For a lighter alternative, substitute the crème fraîche with vanilla bean-infused Greek yogurt.
10. Garnish with fresh mint sprigs.
11. Tip: For an extra aromatic touch, lightly bruise the mint sprigs before garnishing to release their essential oils.
What emerges is a dessert of delightful contrasts: the pineapple’s tender, juicy interior gives way to a slightly crisp, smoky exterior, while the cinnamon and rum meld into a warm, spiced syrup. Serve it alongside a scoop of vanilla bean ice cream for a decadent twist, or pair it with a glass of aged rum to echo and elevate the caramel notes.
Summary
Let these vibrant Caribbean recipes bring sunshine to your kitchen! We hope this collection inspires you to explore new flavors and create memorable meals. Don’t forget to leave a comment telling us which dish you loved most, and please share this article on Pinterest to spread the island vibes. Happy cooking!
