Guess who’s coming to dinner, Natty Dreadlock?” – Black Uhuru
Have you guessed who is coming to dinner?
You of course!
Welcome to the second part in the series exploring some of the most famous food in each Caribbean country. Last week we look at some mouth watering dishes from countries such as Cuba, Aruba, Montserrat, and so many more. This week we will be looking at meals throughout the Caribbean that can be eaten for breakfast, lunch, or dinner.

Caution: Images of foods may cause a sudden rush of hunger. Any mouth-watering side effects are not the fault of management.

Puerto Rico: Arroz con Gandules

Arroz con Gandules is the famous Caribbean dish of pigeon peas and rice with a twist. This dish unlike the others has a special sauce called sofrito added. Sofrito is a blend of herbs that is also used to season many other dishes. The Spanish is also responsible for this famous dish and the use of olives as one of its ingredients. It dates back to the eighteenth century when the Moors lived in Spain and influenced their culture. The other ingredients of this dish are typically ham, pork, chorizo, and red peppers.

Trinidad and Tobago: Pelau

Trinidad and Tobago is famous for its Soca music and carnival. But the twin islands is famous for much more; pelau, a very special dish that is enjoyed everyone. As a matter of fact, it is often eaten during the carnival season. This dish is a one pot meal of rice, pigeon peas, coconut milk which is cooked with either chicken, beef, lamb, or pork that is deliciously seasoned and prepared. Though it has its origins with the Indian immigrants that came to the country, the dish is now enjoyed by the island’s varied ethnic groups with the style of cooking being slightly different.

Haiti: Griots with Rice and Beans

This Caribbean country is known for being ravaged by hurricanes and the earthquake of 2010. However, I believe the resilience of the people have stood out in their continued attempts to still carry on with their lives even with scarce resources. Griots with rice and beans originated from West Africa and is often eaten at family celebrations. This Haitian “must have” is prepared by seasoning the pork and allowing it to marinate over night in the refrigerator. The pork is then stewed in orange juice until it is crusty golden brown, and tender and juicy on the inside. It is usually served hot with rice and beans that has been garnished with pikliz, a condiment made from pickled hot pepper.

Martinique: Colombo de Martinique

Food in Martinique reflects the coming together of the various cultural influence and diversity of its people. A “chart topper” in their food often include the use of scotch bonnet peppers, which some Caribbean folks may consider to be one of the hottest peppers around. Martinicans often add other local fruits such as coconut to their food. Coconut is a key ingredient of their famous dish Colombo de Martinique which is a spicy dish that is influenced by the Indians as is evident in the use of curry which gives the dish its distinctive yellow appearance. This dish is prepare with either chicken or fish.

St Martin/ St Maarten: Callaloo Soup and Conch and Dumpling

This country was hit hard by Hurricane Irma in September 2017 and it left a trail of destruction. However, the island is on its way to recovery and a return to normalcy. St Maarten has two popular dishes featured because it has two cultural sections with different dishes. Callaloo is a favorite of the French section and conch and dumpling the favorite of the Dutch. Callaloo soup is a thick green soup made from the callaloo plant and has pork cubes, coconut milk, hot pepper, black pepper, thyme, along with other ingredients.

The Dutch however, have a thing for conch and dumpling which is seasoned with herbs, spices, and served with dumpling.

Grenada: Oil Down

Oil Down is a simple one-pot dish that is traditionally cooked over an open fire or coal pot but it can also be cooked on a stove. Oil Down got its name from the method of cooking the dish. The dish usually includes breadfruit, yams or green bananas, which is given flavor by the salted pork or beef that is added. All this is then cooked with coconut milk and spices until all the liquid boils away to leave a well flavored in oily residue. When you go to Grenada, if you go to a picnic or festival you are likely to find Oil Down being served.

The Cayman Islands: Turtle Stew

The Cayman Islands makes the other Caribbean island’s famous dishes seem almost basic. This country stands out for the love of turtle stew. The islanders love for turtle goes back to the 17th century and is still at the top of the list of favorites for many. Also, the word on the street is that this dish does a great job for the libido, and as such it is especially loved by the men. If you are wondering that this indulgence put the turtles at risk for survival, you can be assured in knowing that this delicacy comes from the Cayman Islands Turtle Farm. Here they use sustainable methods to ensure the safety and continued survival of the turtles.

Jamaica: Ackee and Saltfish

After seeing ackee and saltfish for the first time some might say it looks like scrambled eggs but any Jamaican will be quick to tell you this dish tastes “waaay” better than eggs. Whether you go to a fancy restaurant or get the privilege to visit a Jamaican home you are sure to enjoy this dish. Ackee is a fruit that originated in West Africa and was brought to the Caribbean during slavery. The fruit contains poisonous toxins so Jamaican usually only eat them from the open pods of the fruit for it is believed it is safer to eat at this point. The ackee is prepared by removing the black seeds and using only the yellow fleshy portion. The next part of the dish, salted ackee, also has its history in slavery. Fish from parts of Europe was salted to preserve them which became a good option for food in the hot climate of the tropics. Ackee and saltfish is often eaten at breakfast time with fried dumplings but can be enjoyed anytime and anywhere.

Barbados: Flying Fish and Cou Cou

If you ever visit Barbados, make sure you are there on Friday because this is when their famous dish flying fish and cou cou is usually served. Also, if you should ever get a chance to see the majestic flying fish leap out of the sea you will know why this dish has leapt right into the plates and hearts of Bajans. The dish is prepared by deboning the fish, rolling, and then stewing it in a flavorful gravy. Cou cou is made from yellow cornmeal which is cooked to a thick paste-like consistency.

 

To conclude this article I have listed below links to the recipes of these fabulous dishes.

The Caribbean has much flavor too offer and I hope you have enjoyed this look at great foods found in these countries as I have!
Keep peace, love, and laughter in you’ heart and walk good.

 

Puerto Rico: Arroz con Gandules

Arroz Con Gandules ( rice with green pigeon Peas)

Trinidad and Tobago: Pelau
https://www.caribbean-beat.com/issue-137/pelau#axzz5JCVXCLvV
Haiti: Griots with Rice and Beans
Haiti: Griots with rice and beans ??
Martinique: Colombo de Martinique
https://www.easyvoyage.co.uk/recipe/colombo-chicken
US Virgin Islands: Johnny Cake
https://www.keyingredient.com/recipes/11886037/virgin-island-johnny-cake/
St Martin/ St Maarten: Callaloo Soup and Conch and Dumpling
http://www.geographia.com/st-maarten/anmres01.htm
http://www.tastethecaribbean.eu/recipeconchdumplings.html
Grenada: Oil Down
http://www.gov.gd/articles/grenada_oil_down.html
The Cayman Islands: Turtle Stew
http://myfavoritepostcards.blogspot.com/2016/11/turtle-soup-recipe-from-cayman-islands.html
Jamaica: Ackee and Saltfish
https://jamaicainn.com/blog/recipe-ackee-saltfish-jamaicas-national-dish/
Barbados: Flying Fish and Cou Cou
https://www.sandals.com/blog/coucou-and-flying-fish-recipe/
Anguilla: Pigeon Peas and Rice
http://www.anguilla-caribbebeach.com/travel_guides/Anguiila_Cuisine/Anguilla_Pigeon_Peas_and_Rice.ht