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Caribbean Recipes

Flavors of the Caribbean stems from Amerindian, African, East Indian, Chinese, Middle Eastern and European cuisines interlinked with each other creating a variety of the most exotic dishes in the Caribbean. During the days of slavery and indentureship, the dishes of Amerindian, Africans, East Indians, Chinese and Europeans were combined, blending their spices to create the flavors of the Caribbean as we know today. Amongst these exotic dishes, you will find meals from Pepperpot, Jerk Chicken, Akee and Salt Fishy, Curry chicken and Roti, Goat Curry, Ox Tail, Dhal Purri, Fried Rice, Chowmein and lots more.

During the days of slavery, the Africans brought the akee fruit, breadfruit, yams and root vegetables while the East Indian laborers brought betel leaves, betel nut, coolie plum, mango, jackfruit and tamarind. When the Chinese arrived, they brought their dishes which left an everlasting contribution and popularity in the Caribbean. Later on, with the arrival of the Palestinians and other cultures, the flavors of the Caribbean grew and was enriched with the blending of more dishes and spices.

Recipes from the Caribbean Roti on the Run

One of the most popular food in the Carribean is roti. Roti was brought by the East Indian contract laborers to the Caribbean to places such as Jamaica, Trinidad, Martinique, Guadelope, and places like Guyana, Dutch Guiana and French Guiana (located in South America) between 1838 and 1917. Roti is tasty, round in shape, and looks like a thin flat Indian bread. There are different types of roti, from plain roti, to dhalpouri which has grinded up peas. There are other types of roti called paratha, aloopourri and dosti, which are more common in the home.

Recipes from the Caribbean Deserts

GUYANA BLACK CAKE

1 1/2 lb. flour, 1 lb. butter, 1 lb. dark sugar, 1 1/2 lb. raisin, 1 1/2 lb. prunes, 1 doz. eggs, 1 lb. walnuts, 1/2 tsp. baking powder, 1/2 bottle fruit juice.

Recipes from the Caribbean Rice Dishes

SPICED CHICKEN PILAU

2 cups converted rice, 1 tsp. ground jeera, 2 lbs. boneless chicken, 1/2 tsp. ground cloves, 3 onions, 3 tsp. garam massala, butter for frying , 1 tsp. ground cardammon, 4 cups boiling water, 2 Tbsp. water, 1 chopped green chilli, 1 tsp. black pepper, 2 cloves garlic, 1 1/2 inches fresh ginger root.

Recipes from the Caribbean Roti Dishes

ROTI

4 cups flour, 1 tsp. baking powder, 1/2 tsp. salt, water to mix, oil

Recipes from the Caribbean Jerk Chicken Akee & Salt Fish OX Tail

JERK CHICKEN

Jerk chicken has it's origins in Jamaica

6 lb roast chicken
1 tbsp. salt
2 tsp. garlic powder
1 tsp. paprika
1 tsp. soya sauce
1 small onion
3 tbsp. busha browne's jerk seasoning

Instructions: The first step, is to rub the chicken with salt. Grater the onion and then rub the grated onion all over the chicken. Add the paprika and garlic powder to the chicken. Rub the Jerk seasoning all over the chicken and let the chicken marinate for at least 2 hours. Place in an over at 350 degrees fahrenheit and let it roast for 1 to 11/2 hours.

Recipes from the Caribbean Curry Dishes

CHICKEN CURRY

The East Indians laborers brough this dish back in 1838:

  • 1 small chicken
  • 1 onion
  • 1 tomato
  • 2 cloves garlic
  • 1 tsp. ground cumin (jeera)
  • 2 Tbsp. oil
  • 2 1/2 cups water
  • 2 Tbsp. curry powder
  • 3 potatoes

Recipes from the Caribbean Pepperpot

PEPPERPOT is a dish originated in Guyana, located on the mainland of South America.

2 lbs. stewing beef or brisket
1/2 lb. pickled meat
1 lbs. oxtail
1 cup cassareep
2 oz. sugar
3 cloves
2 red peppers
1 piece dried lemon peel
1 stick cinnamon salt to taste

Instructions: Cover meat with water and boil for one hour. Next add the other ingredients and simmer until the meat becomes tender. In Guyana quite often pepperpot is served while hot, with home made bread. It can also be served with rice or other bread.

Health Recipes

Who said you cannot enjoy tasty food that are healthy. These recipes are from, “Dr. Dean Ornish’s Program For Reversing Heart Disease.”

CARROT CAKE RECIPE

This is a perfect snacking cake which yield 10 slices (10 servings) by Mark Hal

Ingredients
1 teaspoon ground cinnamon, 1 teaspoon ground allspice, ½ teaspoon freshly grated nutmeg, 1/4 teaspoon ground cloves, 1 ½ cups whole wheat pastry flour, 1/3 cup wheat bran, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 cup grated carrots, 1 cup raisins or other dried fruit, 3/4 cup honey, 1 ½ cups water