Bring the sun-drenched spice of island life into your home with fresh, seafood-based recipes from the Caribbean Islands. From curries and rice to jerk chicken, every meal will feel like a party with these Caribbean favorites.See Popular Caribbean Cuisine Recipes
From Betty's Soul Food Collection... Want a delicious nibble? No problem, Mon! Dip into this sweet and salty snack with popcorn, cinnamony cereal, peanuts and a sprinkle of coconut for good measure.
Another winning recipe from the Pace® Contest--add crusty bread and salad for a luscious dinner for friends or family.
Jean-Georges Vongerichten loves this tart from his friend Maya Gurley of Maya's Restaurant in St. Bart's. The soft custard filling and the caramelized shredded coconut topping have the creamy-crunchy texture of a coconut macaroon.
This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs. Serve with a cabbage slaw and buttered white rice.
A crunchy and tasty coating of garlic, onion, oregano, cumin, cilantro and cereal creates memorable baked chops with a garlic and citrus sauce.
Tostones, or pan-fried green plantains, are practically the Cuban national dish. Soaking the tostones in salt water before the final fry makes them crunchier outside and moister inside, but you can skip this step.
Sweet potatoes add fresh flavor to a chunky soup brimming with turkey and vegetables.
Until recently, plantains and yucca were produce items found only in Latino markets and American border towns. With the exploding interest in foods of Central and South America, these wonderful starches are in many supermarkets. Pork and vegetables star in this dinner, which is made in a pressure cooker or the stovetop.
No Cuban meal is complete without a cafe cubano (Cuban coffee). A well-made cafe cubano has a thick layer of sweet crema (cream) floating over strong espresso. To get the crema right, whisk about 1 tablespoon of the espresso with sugar until it turns foamy, then pour the pot of espresso over it. Lourdes Castro says you can't overbeat a crema, so stir it energetically.
Homemade ham and bean soup with a taste of Jamaica can be on your dinner table in 30 minutes.
Baked beans with the taste of The Islands and a kick!
Ground pepper and spices give this rub a Caribbean kick. Use it on chicken before grilling.
Fried plantains are a popular side dish in both Puerto Rico and the Dominican Republic. To reduce calories, oven-fry them and serve with a dipping sauce made with reduced-fat sour cream.
Here's a twist on traditional American barbecued chicken. The seasoning is a rub similar to Jamaica's jerk, and the "sauce" is a rum and pineapple glaze.
For more surface and crust, butterfly the tenderloin. If you do, mix a double batch of rub so you're sure to have enough. If you don't have a mortar and are using ground spices, crush everything in a small mixing bowl with a wooden spoon.
The olive, raisin, and shallot relish makes an amazing grilled sandwich out of ordinary ham and cheese. Spread any leftover relish on crostini for an appetizer.
This traditional Puerto Rican chicken soup, with just the right amount of spice, slow-cooks all day so you'll come home to a warm and flavorful dish the whole family will enjoy.