TOP10 Caribbean Cuisine (part1)

For hundreds of years, Caribbean countries have been influenced by many different cultures. Among other things, this has made very rich and varied the cuisine of this part of the world. There we find dishes of European, African or American inspiration, but always keeping the Caribbean essence. With local ingredients, they cook authentic Caribbean delicacies. This week we bring you the first part of the TOP10 Caribbean Cuisine.

10. Rice and beans

We begin our list with a classic: rice and beans. It has many names throughout the Caribbean as gallo pinto or Moors and Christians, among others. It is a simple mixture of white rice and black beans, and the result is a very nutritious and soft and sweet dish. You can eat it in all the Caribbean countries, both in the islands and on the mainland.

arroz con frijoles by Lablascovegmenu

Credits to Lablascovegmenu under the CC attribution license

 9. Soursop

Soursop is the firs ttropical fruit of this TOP10 Caribbean Cuisine. It is also known as anona or guanabana and is a fruit very similar to the cherimoya. You can eat it with a spoon, half open. The pulp has a smooth texture and is very sweet, but with a characteristic acidic touch. You can find it in Caribbean countries such as Cuba, Puerto Rico, Mexico, Trinidad and Tobago, Dominican Republic, Barbados and Panama.

guanábana by The LEAF Project

Credits to The LEAF Project under the CC attribution license

8. Cou-cou

Cou-cou, coo-coo (in the Windward Islands) or fungi (in the Leeward Islands) is a dish similar to the Italian polenta. It is a cornmeal paste that, like mashed potatoes, can be served to accompany various dishes. It is one of the most typical elaborations in the Virgin Islands, Barbados and Antigua and Barbuda. It can be combined, for example, in a flying fish stew like in the picture below.

cou cou by Foodista

Credits to Foodista under the CC attribution license

7. Callaloo

Although its origin is on West Africa, the callaloo is a very popular dish in the Caribbean. It is an example of the culinary influences that this part of the world has received. It is made from the leaves of plants such as calalou, taro or amaranth. Depending on the country it is cooked in soup or with a drier consistency and ingredients like onion or coconut milk are added. It can be found in Jamaica, Dominican Republic, Trinidad and Tobago, and many others.

callaloo by Shiv

Credits to Shiv under the CC attribution license

6. Boudin Creole

We ended this first part of the TOP10 Caribbean Cuisine with a typical dish of French-speaking Caribbean countries such as Guadeloupe or Martinique. The Boudin Creole is the Caribbean equivalent to black pudding, and it is traditionally cooked at Christmas.

Black pudding

Black pudding (Free photobank www.tOrange.us) / ©www.tOrange.us This work is licensed under a Creative Commons Attribution 4.0 International License. For internet website the hyperlink on www.tOrange.us. Rights beyond the scope of this license are available at: http://www.torange.us/2347.html.

Soon you will know the places 5 to 1 of our TOP10 Caribbean Cuisine.

– header image by  Richie Diesterheft (license), edited


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