Discover the National Dishes of the Caribbean

Sancocho In The Dominican Republic

Like ropa vieja, sancocho hails originally from the Canary Islands and is authentic Caribbean cuisine. It made its way through Colombia and Ecuador before eventually landing in the Dominican Republic. You'll find several different versions of the seven-meat stew in the Dominican Republic, depending on the cook and the region.

The meats vary, but some of the most common you'll find are goat meat, beef, pork and chicken. Bones of the chicken are often included to add flavor. Along with the salty broth and different meats, several root vegetables are also included. Sancocho is typically served for dinner with a side of rice and avocado.

Oil Down In Grenada

A staple at the dinner table and special gatherings such as the annual Carnival bacchanal, oil down always brings people together. Nearly every meat and vegetable that's included in the stew demonstrates the origins of Grenada’s culture.

The technique of "packing the pot" is used to create this delicious dish. Typically, the breadfruit and meat go in the bottom of the pot, vegetables in the middle and the callaloo leaves and dumplings on top, then the dish is perfectly spiced with turmeric. Oil down gets the name from the mixture of coconut oil and meat juices that settle at the bottom of the pot. The dish is a must-try when it comes to authentic Caribbean cuisine.

Ackee And Saltfish In Jamaica

Puerto Rican Arroz Con Gandules And Pernil

Puerto Rican arroz con gandules and pernil is mainly served on special occasions and holidays. Like many other dishes, it dates back to the 18th century. Its roots are found in Spain and Africa, while many of its ingredients are influenced by the United States.

The recipe name translates as "rice with pigeon peas and pork." It's a beloved national dish and a must-try when visiting the island of Puerto Rico. Wash it down with a pina colada, which is one of the signature Caribbean island drinks.

Cracked Conch In Turks And Caicos

Haitian Griots With Rice And Beans

Griots with rice and beans is arguably the most popular dish of Haiti and a great example of authentic Caribbean cuisine. Cubes of marinated pork are boiled and then fried, and then typically served with rice and beans, peas and/or fried plantain.

Haiti's cuisine differs from the rest of the Caribbean islands because of its roots in Creole-style cooking. Creole-style cooking blends West African, French, Spanish, Native American, Haitian, and British flavors with influences from the cuisine of the southern states, creating unique dishes unlike anywhere else in the Caribbean. Strong pepper flavoring, beans and starches like yam and rice are staples you can find in almost any Haitian dish. The cuisine is largely locally grown and historically crafted around a working-class income.

Belizean Rice And Beans With Fish Stew

Belizean cuisine has adopted some of the same cooking techniques and flavor profiles as the Mexican, Caribbean and Mayan cultures. As in Mexico, the combination of rice and beans is a popular pairing here, making for an interesting twist on a seemingly familiar dish as well as authentic Caribbean cuisine.

Often, the rice in Belize is cooked in coconut milk and various spices, making it different from Mexican-style rice. Fish stew is served on the side or atop the coconut rice. Sip on a Belikin (Belizean beer) and finish off the meal with soursop, ice cream made from soursop fruit mixed with condensed milk.

Fungi And Fish In The British Virgin Islands

Cou-Cou And Flying Fish Of Barbados

Barbadian cuisine is known for its freshness, flavor and variety, much like the authentic Caribbean cuisine from nearby islands. There are many local delicacies to try when visiting Barbados, but cou-cou and flying fish has to be on your list! It's also the origin of one of Barbados's nicknames, "the land of the flying fish."

In this dish, the flying fish is steamed, fried or pickled and served with cou-cou, which is a creamy porridge of cornmeal, flour and okra. The whole thing is often served with vegetables and/or rice. Finish your meal with a slice of the sweet Bajan treat called coconut bread.

Callaloo Soup Of St. Martin

St. Martin is most known for its French-style cuisine with a Caribbean twist. Grand Case, a village located on the northwest side of the island and known as the "gastronomic capital of the Caribbean," is one of the best spots on the island to try authentic Caribbean cuisine.

In addition to oxtail stew, johnny cakes and the jacks (or fried fish), you simply have to try the callaloo soup. This is a thick green soup made from leafy greens and sometimes pork cubes. Other ingredients in the soup include hot peppers, okra, black pepper, thyme and chicken stock. After you've gotten your savory fix, try a delicious sweet French pastry as dessert.

Green Fig And Saltfish In St. Lucia

Believe it or not, green fig and saltfish actually doesn't contain any figs — instead, the "green figs" are unripe green bananas that are boiled and stewed to create a delicious example of authentic Caribbean cuisine.

The saltfish, which is typically cod, is salted and then boiled and rinsed to remove the salt. The fish is then added to a braising pan with seasoning, and once the bananas are boiled, they're added to the braising pan with the saltfish to create a mixture of island flavors that everyone will love! In St. Lucia, green fig and saltfish is served as a weekend breakfast and on the Creole Day Festival in October.