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Home/Recipes/Caribbean

Caribbean Recipes

16 recipes

Crispy Fried Plantain with Feta and Cilantro

Crispy Fried Plantain with Feta and Cilantro

20 minCaribbean
Beer-Stewed Shrimp and Crispy Plantain Cups

Beer-Stewed Shrimp and Crispy Plantain Cups

50 minCaribbean
Chunky Garlic Pepper Sauce with Vinegar

Chunky Garlic Pepper Sauce with Vinegar

15 minCaribbean
30-Minute Caribbean Chicken Curry with Bird's Eye Chili

30-Minute Caribbean Chicken Curry with Bird's Eye Chili

30 minCaribbean
Grilled Shrimp Skewers with Cilantro Pineapple Sauce

Grilled Shrimp Skewers with Cilantro Pineapple Sauce

26 minCaribbean
Caribbean Tomato and Avocado Salad with Orange Vinaigrette

Caribbean Tomato and Avocado Salad with Orange Vinaigrette

15 minCaribbean
Sweet Tea Rum Punch with Fresh Citrus and Dark Rum

Sweet Tea Rum Punch with Fresh Citrus and Dark Rum

20 minCaribbean
Grilled Jerk Chicken and Peach Skewers with Scotch Bonnet

Grilled Jerk Chicken and Peach Skewers with Scotch Bonnet

50 minCaribbean
Traditional Latin American Sancocho Stew with Three Meats

Traditional Latin American Sancocho Stew with Three Meats

3 hr 15 minCaribbean
Grilled Pork Chops with Pineapple Salsa

Grilled Pork Chops with Pineapple Salsa

29 minCaribbean
Grilled Sesame Ginger Pork with Caramelized Pineapple

Grilled Sesame Ginger Pork with Caramelized Pineapple

40 minCaribbean
Caribbean Jerk Turkey Burgers with Mango Slaw

Caribbean Jerk Turkey Burgers with Mango Slaw

32 minCaribbean
Tropical Citrus Marinated Grilled Chicken with Pineapple

Tropical Citrus Marinated Grilled Chicken with Pineapple

3 hr 20 minCaribbean
Baked Jamaican Beef Patties with Turmeric Crust

Baked Jamaican Beef Patties with Turmeric Crust

1 hr 35 minCaribbean
Paprika Beef, Mango & Barley Salad with Lime

Paprika Beef, Mango & Barley Salad with Lime

2 hrCaribbean
Jamaican Callaloo with Ground Turkey - Traditional Caribbean Greens

Jamaican Callaloo with Ground Turkey - Traditional Caribbean Greens

Caribbean

Caribbean cooking splits into two camps. Island dishes that take 4 hours to braise. Quick weeknight versions that hit the table in 30 minutes.

The real stuff starts with scotch bonnets. These peppers clock in at 350,000 Scoville units, about 40 times hotter than jalapeños. You build flavor layers with allspice, thyme, and garlic. Then you choose your heat level. Traditional jerk chicken marinates for 24 hours before hitting a 450F grill. The sugar in the marinade caramelizes into a dark crust while the meat stays at 165F inside.

Plantains show up everywhere. Green ones fry crispy at 350F for chips. Yellow ones caramelize in butter over medium heat. Black ones get mashed with cinnamon for dessert.

Most Caribbean recipes follow a pattern. Brown your protein first. Build a sofrito base with onions, garlic, and peppers. Add liquid and simmer low. Rice and peas cook separately in coconut milk with a whole scotch bonnet floating on top. Remove the pepper before serving unless you want tears at dinner.

Jerk seasoning varies by island. Jamaican versions pack 15 spices including nutmeg and cinnamon. Trinidad doubles down on curry powder. Cuban sofrito adds cumin and oregano. Store-bought jerk seasoning works fine if you add fresh thyme and lime juice.

Fish and shellfish cook fast. Escovitch fish fries for 4 minutes per side at 375F. The vinegar pickle pours on hot. Curry shrimp simmers for 8 minutes max or they turn rubbery. Whole snapper grills over charcoal for 12 minutes, flipping once.

Coconut milk goes in everything. The canned stuff works better than cartons for cooking. First pressing has 24% fat content. Second pressing drops to 8%. Use first pressing for curries and stews. Save the lighter stuff for rice.

Start with jerk chicken if you're new to Caribbean cooking. Master the marinade ratios. Learn to control heat with scotch bonnets. Then move on to oxtail stew and curry goat. Both need 3 hours minimum to get tender.

Essential Ingredients

scotch bonnet peppers350,000 Scoville units. Use 1 whole for mild heat, 3 minced for traditional spice. Asian markets stock them fresh.
allspice berriesToast whole berries for 2 minutes before grinding. Pre-ground loses flavor after 6 months. Key to jerk seasoning.
coconut milkCanned runs 13-24% fat. Shake before opening. Goya and Grace brands work best for Caribbean dishes.
plantainsGreen fry crispy, yellow caramelize sweet, black work for desserts. Ripen at room temperature in 5-7 days.
fresh thymeUse 3 times more than dried. Strip leaves by pulling backwards along stem. Essential for every marinade.
lime juiceFresh only. One lime yields 2 tablespoons juice. Add at the end of cooking to preserve acidity.
curry powderCaribbean blends contain 20% more turmeric than Indian versions. Blue Mountain and Chief brands preferred.
dark rum80 proof minimum for cooking. Appleton Estate or Mount Gay. Use 1/4 cup per pound of meat in marinades.
cassavaPeel thick skin completely. Boils tender in 25 minutes. Toxic raw. Latin grocery stores sell frozen chunks.
ackeeCanned only outside Jamaica. Drain and rinse gently. Cooks in 5 minutes. Breaks apart if stirred too much.
browning sauceCaramelized sugar for color. Use 1 tablespoon per pound of meat. Kitchen Bouquet substitutes in mainland stores.
pimento woodAllspice tree branches for grilling. Soak 2 hours before use. Order online or substitute soaked allspice berries in foil packets.

Key Techniques

building a sofritoDice onions, bell peppers, garlic fine. Cook in oil over medium-low for 15 minutes until jammy. This flavor base starts most stews and rice dishes.
controlling scotch bonnet heatPierce whole pepper 3 times for mild flavor. Remove before serving. Mince with seeds for maximum 350,000 Scoville burn. Wear gloves when handling.
twice-frying plantainsFry green plantain slices 3 minutes at 325F. Smash flat. Fry again at 375F for 2 minutes until golden. Season immediately with salt.
jerk grillingMarinate 24 hours minimum. Grill over medium coals, turning every 8 minutes. Internal temperature hits 165F in 35-40 minutes for chicken quarters.
browning meatToss meat in 1 tablespoon browning sauce per pound. Sear in hot oil until mahogany colored. Creates deep flavor before braising.

FAQ

How do I make jerk marinade from scratch?

Mix 6 minced garlic cloves, 3 sliced scallions, 2 minced scotch bonnets, 1 tablespoon each ground allspice and thyme, 2 teaspoons each cinnamon and nutmeg, 3 tablespoons brown sugar, 1/4 cup each soy sauce, vegetable oil, and lime juice. Blend until smooth. This makes enough for 3 pounds of meat. Marinate chicken 24 hours, pork 12 hours, fish 2 hours maximum.

What can I substitute for scotch bonnets?

Habaneros work best at 350,000 Scoville units, same as scotch bonnets. Use equal amounts. Thai chilies hit 100,000 Scoville, so triple them. Jalapeños register only 8,000 Scoville units. You'd need 40 jalapeños to match one scotch bonnet's heat. For flavor without heat, use one whole bell pepper plus 1/4 teaspoon cayenne.

How do I pick and prepare plantains?

Green plantains feel hard with tight skin. They fry crispy in 6 minutes at 350F. Yellow ones show black spots and yield slightly when pressed. They caramelize in butter over medium heat in 4 minutes per side. Black plantains feel mushy with loose skin. Bake them whole at 400F for 15 minutes. Cut a slit first to prevent exploding.

What's the difference between Caribbean and Indian curry?

Caribbean curry powder contains 40% turmeric versus 15% in Indian blends. Caribbean versions add more coriander and fenugreek. Cook Caribbean curry in oil for 30 seconds before adding liquid. This blooms the spices. Indian curry often goes in dry. Caribbean curries simmer with coconut milk. Indian versions use yogurt or cream.