Mouth-watering Caribbean Food Recipes - Part 1
4 Delicious Eastern Caribbean Dishes
The best of the Caribbean is its food and culture!
But for now, I am only going to share with you on Caribbean food, since Caribbean culture would require a whole other article by itself.
So let me provide you with the ingredients and cooking methods to prepare some mouth-watering Caribbean food recipes from four (4) of my favourite Caribbean islands - Grenada, St. Vincent, St. Lucia and Dominica.
Recipe No. 1: Grenadian Oil Down
This mouth-watering Caribbean steam down, which is Grenada’s national dish, will tempt coconut and meat lovers alike. It is cooked in coconut milk and with an assortment of meats, which enhance the flavour.
lb. Salt meat
lb. Chicken legs, wings or breast
1 large Breadfruit or 2 medium Breadfruits peeled
2 to 2 1/2 cups Coconut milk
1 medium Onion chopped
8-10 young Dasheen or Callaloo leaves
1/8 medium Pumpkin
2 medium Carrots chopped
1 sprig of each (Celery, Chive and Thyme)
4 green peppers chopped
3 tablespoons (Turmeric, Saffron or Curry)
1 lb. White Flour (to make dumplings)
1 tablespoon butter
1/2 teaspoon Salt
Preparation of Dumplings
Place the last 3 ingredients (flour, butter and salt) in a bowl. Mix them together and gradually stir in water. Knead and roll into a stiff or tough dough. Roll dumplings in desired shape(s) - round or long.
Method of Cooking
- Boil salt meat for 15 minutes in a heavy pot or pour boiling water on the salt meat, leave for 10 minutes and then drain.
- Wash the Breadfruit(s) and cut in half vertically.
- Then cut each half in 2 or 3 pieces vertically, depending on the size of the Breadfruit.
- Remove the gut on the inside of each piece of breadfruit. Only about 1 to 1 1/2 inches of breadfruit, from inside to outer skin, should remain.
- Peel of the green outer skin on each piece of breadfruit.
- Arrange a layer of breadfruit pieces (about half of the total pieces) at the bottom of the pot.
- Place the meats on top of the breadfruit.
- Add the pumpkin, carrots and dumplings on top of the meats
- Arrange the other half of breadfruit pieces on top of the meats..
- Wash dasheen leaves, bundle together and roughly cut up and spread on top of everything.
- Add (Turmeric, Saffron or Curry), onion, celery, chive, thyme and seasoning peppers.
- Finally, pour the coconut milk over everything (grate the coconut from scratch and mix in water to make the coconut milk or use pre-packaged coconut powder and mix with water to make coconut milk) .
-Cover the pot tightly, cook on medium heat until the coconut milk becomes oily and nearly all the water is absorbed; that is for approximately 45- 55 minutes.
More Great Caribbean Recipes!
Real Caribbean cooking packed into this book! Here’s what a West Indian (J. Rodriguez) had to say about this book - “This book represents for me a staple for anyone wishing to eat real everyday West Indian dishes.”
Wendy Ramoutar shows how using fresh ingredients and spices can enhance Caribbean flavour in her easy-to-follow and enticing recipes.
Levi Roots is a British-Jamaican reggae musician, television personality & celebrity chef who shares 100 delicious Caribbean recipes that anyone can make with easily available ingredients.
I have to be honest and tell you that not many West Indians are vegans because Caribbean people LOVE meat. So as a rare Caribbean vegetarian, I consider this a welcome solution to be authentically Caribbean without meat. There are 125 vegan recipes with local Caribbean flavors from Grenada, Saint Lucia, Barbados, Trinidad and Tobago, Jamaica, and the French West Indies. Enjoy!
Recipe No. 2: Vincentian Roasted Breadfruit and Fried Jack Fish
This recipe from St. Vincent uses the same Caribbean provision as in Recipe 1 - breadfruit - but prepared in a different way. And this time it's roasted and mixed with the catch of the day - Jack Fish.
1 large Roasted Breadfruit, peeled and sliced vertically in inch thick slices.
1 lb. Jack Fish
Lime or lemon juice (to remove freshness from the Jack Fish)
cup minced or chopped seasoning (onion, chive, garlic, thyme, sweet peppers)
1 tbsp. salt
1 cup Flour (for coating the Jack Fish)
Vegetable Oil (for frying the Jack Fish)
Preparation of Roast Breadfruit
-Place breadfruit, with its skin, on an open charcoal or wood fire outdoors, and turn the breadfruit at intervals until it is totally charred OR pierce the Breadfruit with a fork or skewer before placing it in the oven, bake it at a moderate temperature (250% to 350%) for about 1 hours or until soft.
- Push a skewer or knife through the breadfruit from top to bottom. If the skewer/knife comes out clean, then the breadfruit is roasted.
- Remove breadfruit skin and slice in inch slices.
Preparation of Fried Jackfish
- Clean Jack Fish.
- Pour lime or lemon juice over Jack Fish.
- Let marinate for about 10 - 15 minutes.
- Dry Jack fish with paper towels.
- Add salt to minced seasoning.
- Rub mixed seasoning over fish and set aside for 5 - 10 minutes
- Place flour in a bowl for coating Jack Fish
- Coat Jackfish on both sides in flour.
- Heat oil in frying pan on medium heat until very hot.
- Place Jackfish in frying pan and fry, for approx. 4 minutes or until golden brown.
- Turn Jackfish on the opposite side and cook until golden brown.
- Serve Jackfish with sliced, roasted Breadfruit.
LET'S GO GRENADA!!! - The Spice of the Caribbean : Your next vacation spot!
What's there to LOVE about these islands?!
These four (4) Eastern Caribbean islands - Grenada, St. Vincent, St. Lucia and Dominica - have these loveable things in common:
* World-renowned, white, sandy beaches and sparkling waters - no joke!
* Lush rainforests with rare tropical plant and bird species.
* Beautiful dive sites with clear waters and great underwater visibility.
* Small and personal - ideal for a honeymoon or romantic getaway - the total area of each island is less than 800 square kilometres and their respective populations are less than 175,000.
* And if you want to island hop. No worries! They all use the same currency - Eastern Caribbean dollars (EC dollars), which has a conversion rate of US$1=EC$2.7169
Mouth-watering Food Recipes
Each island has its unique national dish which is featured in this article and which is representative of its culture and is usually cooked on special occasions or national holidays, such as Independence and Carnival.
Recipe No. 3: Saint Lucian Green Fig and Saltfish Pie
A tasty and uniquely Caribbean pie from St. Lucia that can be cooked and eaten at anytime.
2 lbs. Green figs/ bananas
1 tbsp. Lime juice
1 lb. Saltfish
3 Sweet peppers diced
1 medium Onion sliced
2 medium Tomatoes, thinly sliced
tsp. black or white pepper
1 tsp. bread crumbs
Method of Cooking
- Boil the green figs/bananas until tender.
- Peel and crush the green figs/bananas with a fork or potato masher while still hot and sprinkle with lime juice to prevent darkening.
- Soak the saltfish in boiling water for about 1/2 hour to remove most of the salt. Remove the skin and bones and shred the saltfish.
- Place half of the crushed fig/banana in a greased baking or pie dish and press into place.
- Sprinkle of the shredded saltfish on the crushed fig/banana in the pie dish.
- Spread half of the diced sweet peppers, sliced onions, sliced tomatoes, black or white pepper and cheese on top of the shredded saltfish.
- Repeat the layers; crushed green fig/banana, then diced sweet peppers, sliced onions, sliced tomatoes black or white pepper and end with grated cheese.
- Top with milk and sprinkle with breadcrumbs.
- Bake in an oven heated to 180 degrees, for 30-40 minutes or until the cheese has melted and the top is golden brown.
Caribbean Gourmet Cakes
If you love a ‘kick’ in your cake then this delicious rum cake which holds the secrets of a ‘four-generations old family recipe’ will hit the spot.
If you love the mixed flavors of coconut and rum, much like a dry Pina Colada (smile), then you will enjoy this cake with 2 favorite Caribbean ingredients - coconut and rum.
For all the chocolate lovers out there, like me, this chocolate and rum cake mix is a rich indulgence for the days you need a ‘pick me up’. You don’t ‘waste’ this on just any visitor to your home.
Coffee lovers! We haven’t forgotten you! Here’s a rum cake infused with the famous Jamaican Blue Mountain coffee.
If you love variety, then this ‘6-pack’ contains 6 different cakes bursting with 6 different tropical flavors - original golden with walnuts, chocolate, coconut, banana, key lime, and pineapple. It is ideal for your nice private moments since each cake which weighs 4 ounces serves 1 to 2 persons.
Recipe No. 4: Dominican Mountain Chicken
Finger-licking good! You know they say you shouldn't judge a book by its cover? Well don't judge this dish by its main ingredient - mountain chicken. You'll be asking for more!
6-8 Frogs (Crapaud) or 12 to 16 legs
3 tbsp. Lime or Lemon juice
2 tsps. Salt
2 cloves Garlic
tsp. Pepper (black or white)
1 tsp. Vinegar
tsp. Thyme (chopped)
1 Green Pepper (sliced)
cup Vegetable oil (for frying Mountain Chicken)
1 tbsp. Butter
1 small Onion (sliced)
1 cup Water
1 tbsp. Flour
4 Green figs/bananas (sliced)
2 Dasheen (cut into 4 pieces)
2 Yams (cut into 4 pieces)
Method of Cooking
- Wash the Mountain Chicken and remove the skin by cutting and peeling it away with a knife, (as you would chicken).
- Wash with lime and then rinse with cold water.
- Discard the body of the Mountain Chicken; the body is never eaten.
- Season Mountain Chicken legs with salt, garlic, pepper, vinegar, thyme and let stand for 1- 2 hours.
- Pat Mountain Chicken legs dry with paper towels.
- Coat Mountain Chicken legs in flour.
- Heat Vegetable Oil in a frying pan until very hot.
- Place Mountain Chicken legs in the hot oil and fry until golden brown, turning over as necessary.
Preparation of Provisions
- Peel and clean provisions (Green fig/banana, Dasheen, Yam).
- Boil or steam provisions until tender, but firm.
Preparation of Gravy/Sauce
- Melt 1 tablespoon Butter in a saucepan.
- Add sliced onion.
- Saut for approx. 1 minute, then add 1 cup of water and bring to a boil.
- Gradualllt stir in flour to thicken the gravy/sauce and let it simmer on medium heat for approx. 5 minutes.
- Add the Mountain Chicken legs to the pot of gravy/sauce, stir and simmer for another 2 minutes.
Serve the Mountain Chicken with the provisions, a fresh salad and/or White Rice.
Caribbean Food Recipe Poll - Now take a sip of this unusual and refreshing Tropical Caribbean Pineapple drink. Then pick out your favourite Caribbean food reci
Which one of the above Caribbean Food Recipes would you try?
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