11/11/2024
Blogging By Destination Dan and Traveling Terie
Ah, exploring Caribbean cuisine is like taking your taste buds on a tropical adventure! Complete with a recipe and picture to make you drool. Here’s a flavorful peek at what we’ll cover in this Blog:
A Culinary Journey through the Caribbean Islands
The Caribbean islands are not just known for their stunning beaches and vibrant cultures, but also for their unique and diverse cuisine. The food of each island reflects its rich history, indigenous ingredients, and the various cultural influences that have shaped it over time. Let’s embark on a delicious journey across some of these islands, exploring their signature dishes and sharing a recipe from each to bring the taste of the Caribbean to your kitchen.
Jamaica - Jerk Chicken
Jamaica is synonymous with its spicy, smoky, and flavorful Jerk Chicken. This dish is a staple of Jamaican cuisine and is enjoyed by locals and visitors alike. The secret to its unique taste lies in the marinade made of Scotch bonnet peppers, allspice, thyme, and other herbs and spices.
Recipe: Jamaican Jerk Chicken
• Ingredients: Chicken thighs and drumsticks, Scotch bonnet peppers, allspice, thyme, garlic, ginger, brown sugar, soy sauce, lime juice, salt, and pepper.
• Instructions:
1. Blend all marinade ingredients into a smooth paste.
2. Rub the marinade generously over the chicken pieces.
3. Let it marinate for at least 3 hours (overnight is best).
4. Grill or bake the chicken until fully cooked and slightly charred.
Barbados - Flying Fish and Cou-Cou
Barbados, often referred to as “The Land of the Flying Fish,” offers a delightful national dish: Flying Fish and Cou-Cou. This meal combines fresh, marinated flying fish with a polenta-like mixture of cornmeal and okra known as Cou-Cou.
Recipe: Flying Fish and Cou-Cou
• Ingredients: Flying fish fillets, lime juice, garlic, thyme, salt, pepper, cornmeal, okra, onion, butter, and water.
• Instructions:
1. Marinate the fish with lime juice, garlic, thyme, salt, and pepper.
2. Cook the cornmeal with okra, onion, and butter to make Cou-Cou.
3. Fry or steam the fish fillets until cooked.
4. Serve the fish over a bed of Cou-Cou.
Trinidad and Tobago - Doubles
Doubles are a popular street food in Trinidad and Tobago, consisting of curried chickpeas (channa) sandwiched between two pieces of fried dough (bara). This dish is known for its spicy and tangy flavors.
Recipe: Trinidadian Doubles
• Ingredients: Chickpeas, curry powder, turmeric, garlic, cumin, flour, yeast, sugar, salt, and oil.
• Instructions:
1. Cook chickpeas with curry powder, turmeric, garlic, and cumin.
2. Prepare the dough for bara and let it rise.
3. Fry small pieces of dough until golden brown.
4. Serve the curried chickpeas between two pieces of fried dough.
Puerto Rico – Mofongo
Mofongo is a beloved dish in Puerto Rico made from mashed green plantains mixed with garlic, chicharrón (pork cracklings), and a hint of broth. It’s often served with meat, seafood, or a savory sauce.
Recipe: Puerto Rican Mofongo
• Ingredients: Green plantains, garlic, chicharrón, chicken broth, olive oil, and salt.
• Instructions:
1. Fry the plantains until golden and tender.
2. Mash the plantains with garlic, chicharrón, and a bit of broth.
3. Shape the mixture into small balls or mounds.
4. Serve with your choice of meat, seafood, or sauce.
The Bahamas - Conch Salad
In the Bahamas, conch is a cherished ingredient, and Conch Salad is a fresh, tangy, and spicy delight. This raw seafood salad features diced conch mixed with tomatoes, onions, bell peppers, and citrus juices.
Recipe: Bahamian Conch Salad
• Ingredients: Fresh conch, tomatoes, onions, bell peppers, lime juice, orange juice, hot pepper, salt, and pepper.
• Instructions:
1. Dice the conch into small pieces.
2. Mix with diced tomatoes, onions, and bell peppers.
3. Add lime juice, orange juice, hot pepper, salt, and pepper to taste.
4. Chill before serving for the best flavor.
Haiti - Griot
Haitian Griot is a flavorful dish made from marinated, fried pork chunks. It's typically served with Pikliz (spicy pickled vegetables) and a side of rice or plantains.
Recipe: Haitian Griot
• Ingredients: Pork shoulder, orange juice, lime juice, garlic, thyme, salt, pepper, Scotch bonnet peppers, and oil.
• Instructions:
1. Marinate pork with citrus juices, garlic, thyme, salt, pepper, and Scotch bonnet peppers.
2. Boil the marinated pork until tender.
3. Fry the pork pieces until crispy and golden.
4. Serve with Pikliz and rice or plantains.
Dominican Republic - La Bandera
La Bandera (The Flag) is a traditional Dominican meal named for its resemblance to the country's flag. It typically consists of rice, red beans, and meat, often accompanied by salad and fried plantains.
Recipe: La Bandera
• Ingredients: Rice, red beans, beef or chicken, garlic, onions, bell peppers, tomatoes, oil, and plantains.
• Instructions:
1. Cook the rice until fluffy.
2. Simmer red beans with garlic, onions, and bell peppers.
3. Prepare the meat with tomatoes, garlic, onions, and bell peppers.
4. Serve the rice, beans, and meat side by side with fried plantains.
Each of these dishes tells a story of the island's heritage, making Caribbean cuisine a vibrant tapestry of flavors and traditions. Dive in and enjoy the culinary treasures from these beautiful islands. Remember to savor every bite and perhaps even plan your next island getaway around these delectable dishes! 🍴🌺