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See Related Article:Foods of the Caribbean

Caribbean cooking is a culinary melting pot. Cultures from around the world influenced the kitchens of the Caribbean. Indigenous people, European colonizers, imported slaves, indentured workers from India and China, and more recently middle easterners all lend their own culinary customs that have now blended into a delicate and exciting gastronomic delight.

Traditionally, Caribbean women did not have a wide variety of food and cooked what was available, using numerous island spices and herbs to create tasty meals. On all the islands, Caribbean cooking always starts with the local staples - fresh fish, vegetables, local fruits, and chicken. But it is the creative use of island spices and herbs – use of coconut milk in particular – to prepare these fresh local foods that is the essence of Caribbean cooking.

The creativity in the kitchen is also what distinguishes the dishes of any one island. Each island has its very own unique style, culture and cooking techniques: Conch from The Bahamas; Black Beans & Rice from Cuba; Curry recipes from Trinidad; Barbados’ Flying Fish & Cou Cou; Jamaican Jerk seasonings and cooking; Chicken & Rice from Puerto Rico and the creole dishes of French St. Marten and Martinique.

• Ackee and saltfish
• Antiguan Pepper Pot
• Belizean Potato Salad
• Belizean Rice and Beans
• Belizean Stew Chicken
• Callaloo
• Cracked Conch
• Crapaud
• Cuban Cuisine : Ajiaco
• Flying Fish and Cou Cou
• Grenada : Oil Down
• Haiti : Griot
• Pigeon Peas and Rice
• Puerto Rican Asopao
• Puerto Rico : Mofongo
• Riz Cole avec Pois
• Roasted Breadfurit and Saltfish
• Sancocho (Dominican)
• St. Kitts Stewed Slatfish
• St.Lucia : Green Figs
• Turtle Steak
• Virginia Island Fish and Fungi