Caribbean cuisine has been influenced by a mélange of cultures, and Caribbean restaurants represent this variety in all its glory. Because of the multicultural nature of the islands, the cuisine will vary quite dramatically from one to another. Whilst Spanish-influenced food is the norm in islands such as Cuba and Puerto Rico, French-owned Martinique and Guadeloupe have obvious links to France, and Jamaica shows a strong African influence, having been one of the centres of the slave trade. As such, it’s impossible to mention the dizzying array of dishes available.

So order up, tuck in, and experience the exquisite cuisine of the Caribbean!

For more information about the cuisine of a specific island, check out our Caribbean Destination Guides. Some of the most common and popular meals you will come across are mentioned below in our Caribbean Restaurant Guide. So after you’re done Shopping in the Caribbean, why not enjoy one of these local specialties?

Caribbean Restaurant Guide

Culinary History

The Europeans that fought over the Caribbean, specifically the British, French and Spanish, have all left their culinary mark. The cuisine has also been affected by the Native American tribes, the Arawaks and the Caribs, who originally occupied the islands. The Caribs are credited for the practice of spicing food with chillis, while the Arawaks can lay claim to the earliest of barbecues. Popular crops with these two tribes were taro root, corn, yams, cassava and peanuts. Chick-peas, coconuts, eggplant, onions and garlic were all introduced by the Spanish, and limes, mangoes, oranges, rice and coffee were all brought by subsequent European powers.

The arrival of Columbus in 1493 also heralded the arrival of sugarcane. The sugar cane was fermented, making rum, of which the Caribbean is still justifiably famous for today. As well, the slave trade in the 1600s brought a number of foods from West Africa, particularly okra, plantains, breadfruit and ackee. After the abolishment of slavery in 1838, Chinese and Indian labourers came to work in the fields and plantations, and brought with them their own distinct and very different cuisine to add to the mix. Finally, the geographical location of the Caribbean islands has meant that South America, in the form of potatoes and passion fruit, and Mexico, with their papaya, cocoa, chayote and avocado, have both also fused with the other influences to help create a unique, interesting, and, most importantly, tasty cuisine.

Seafood

With all its surrounding water, it is somewhat inevitable that seafood features quite prominently on most menus you will come across in the Caribbean. Fish are often steamed, and red snapper is particularly common, and normally marinated with lime, chillis, and spices, and then boiled with herbs and served with rice.

Ackee and saltfish is the national dish of Jamaica, and can be eaten any time of the day. Saltfish is dried, salted cod, and ackee is a bright red fruit, with a mild taste that is toxic when it is under ripe. For this reason it is never eaten until it is fully ripe. The saltfish is soaked in water, and then boiled and shredded. The ackee is sautéed with onions, garlic and peppers and served with the fish, its mild flavour offsetting the saltiness of the fish.

Callaloo Soup

Made from callaloo, a spinach-like green, variations of the soup can be found throughout most of the Caribbean. The other main ingredient is okra, and hot chillis, limes, crab and pork are often added to make this hearty soup. It is often served with avocado pears and hot bread.

“Jerk”

“Jerk” is, of course, the well known Caribbean seasoning. 20 or so ingredients combine to make this fiery favourite, including garlic, onions, allspice, ginger and, of course, hot chillis. It is rubbed onto meat, normally chicken or pork, which is then roasted to produce a truly Caribbean mouth-scorching sensation.

Fruit

No mention of Caribbean cuisine would be complete without bringing up the lush tropical fruits found in abundance. They can be found with almost every meal, whether mixed in as part of the main meal, as a side dish or else as a mouth-watering dessert. Guavas, pineapples, mangoes and oranges are all firm favourites, and are often picked straight off the trees and eaten as snacks.