However, despite lacking the advantage of volcanic soil and abundant natural waterways, Barbados still produces a wide plethora of fruits that are the natives’ delight! Below is a list of beloved local fruits and how they are eaten in Barbados.

1. Bananas

A common everyday staple, bananas are typically eaten raw as well as mashed up for banana bread. You may also find a small batch of banana rum if you know where to look! Read more about this topic in our story about Barbados rums.

2. Bajan Cherries

This unique variant is much sweeter than the sour one found in several other Caribbean countries. The trees are abundant in Barbados and bear fruit all year round.

Bajans enjoy cherries from tree to mouth. However, they’re far more prized for the cherry juice – a well loved staple for Bajans of every age.

3. Bajan Ackee

This fruit is called genip by the rest of the Caribbean. In Barbados, it is a popular treat eaten whenever it’s in season. It has a sweet, tangy flavor and grows in large clusters. If you can’t find a tree, you can buy clusters in large bags on the roadside or highways and also in rural shopping areas.

4. Breadfruit

Now, although this is technically a fruit, breadfruit is consumed entirely as a source of starch or carbs in Barbados. Depending on ripeness, it can have a light earthy taste or a much sweeter one.

Breadfruit can’t be eaten raw. In Barbados we boil it, mash it with spices, milk and butter to make breadfruit cou-cou – think of sweeter, creamier mash potatoes. Breadfruit cou cou is served with a thick savory gravy of choice.

The fruit is also sliced and fried to make breadfruit chips. We also roast it over wood fires with butter, then top it with pepper sauce or even with roasted or pickled meat.

5. Cashew Fruit

Yes, this fruit is exactly where cashew nuts come from! This fruit is grown mostly in the central parishes of Barbados and is a unique and strictly acquired taste. It “ties your mouth” as Barbadians would say, in the way that an extremely sour fruit would, only the flavor itself isn’t sour!

It is actually quite sweet with an almost rotten aftertaste. Truly an acquired taste! Cashews are typically eaten raw but some have also started to make wines from them.

6. Coconuts

Although this has nut in its name, coconuts are very much a fruit! The Golden Fruit amongst all the islands one could say… after mangoes that is. Coconut is used in two specific forms in Barbados.

• Green – while the outer hide is still green.
• Dry – when the outer hide has turned dark brown or ash grey.

The water and soft, white jelly collected from the green fruit is enjoyed all day, everyday, exactly as is. Now, the water collected from the dry fruit is much thicker and oilier; this is collected as coconut milk or for oil. In the dry form, the soft jelly in the green form becomes much thicker and harder.

This aged product is finely grated and used as a household staple for several pastries, breads and even in oatflakes! Grated coconut is also key in many unique desserts like sugar cakes and “Black B*tch” – the last two being cookies made with molasses, spices, caramelized sugar, and grated coconut.

7. Fat Pork

A unique name indeed! It is speculated the fruit was named this way due to its texture and pink color, which strangely resembles to pork fat. This fruit is enjoyed by beach goers raw or sprinkled with salt. No other foods are known to be made from or with it.

8. Barbados Gooseberries

These are very different from the common European, UK, and American fruits. Gooseberries are a small, semi flat fruit with several ridges and a very hard pit. The trees fruit with abundance and are usually strung down to the point where the majority goes to waste.

Gooseberries are extremely sour and turn purple when boiled. They are typically used to make gooseberry jam. This jam is not eaten with bread though, it is casually enjoyed on its own in small containers.

9. Grapefruit

Common and available all year round, the grapefruit is enjoyed casually after picking, sometimes with a little sugar if one prefers. It is also used to make grapefruit juice!

10. Guava

Guavas are a slightly more seasonal fruit, usually yielding at specific times instead of all year round like most other Caribbean fruits. Though guavas are eaten as is, skin included, they are also used to make guava jam and even guava cheese.

Guava cheese is like a much thicker, uniform jam that is cut into tiny squares and then covered in sugar. It’s a silky, delicate treat that is enjoyed by many Barbadians.

11. Mango

This is probably the single most popular and beloved Barbadian fruit! Hell, it might just be the same in the entire Caribbean!

Mangoes come in many varieties such as Pawi, Jubilee, Black, Bombay… the list is truly endless! Mangoes are enjoyed fresh off the tree by 90% of Barbadians. The other 10%, as well as the previous 90, love mango juice!

Some also pickle it to make mango salsa – scotch bonnet pepper, salt, lemon juice, onions. A few locals have also adopted Trinidadian mango chutney, which is a sweet and spicy jam made with mangoes. Chutneys are typically used in rotis but can also be used as dips and in sandwiches.

12. Mammee Apple

This fruit has the texture of a pear and apricot hybrid, with the sweetness of both! The longer it ripens the sweeter it gets, going into a truly candied level. Barbadians eat this fruit naturally once ripe.

13. Passion Fruit

Though many eat the passion fruit raw, it is far more loved in Barbados because of its juice! There are several local brands whose best-selling flavors are passion fruit, along with Bajan cherry and mango.

14. Paw Paw (Papaya)

Papayas are a common fruit in Barbados and they are especially loved by the older generation. For some reason there seems to be a strange divide between the old and young regarding this fruit, with most of the younger generation never even tasting it or flat out hating it. The older folks will continue to enjoy it on their own…

Either way, paw paw is eaten raw and is especially used if one has digestion issues or constipation.

15. Plums

Entirely distinct from the varieties found abroad, the Barbadian plum is a small fruit which starts off green, becomes purple when semi ripe and finally become a vibrant red when fully ripe. It is very sweet and citrusy.

The skin is chewy and thick and, unfortunately, it’s more seed than fruit: the hard seed takes up 90% of the fruit. Nonetheless, that doesn’t stop Bajans from enjoying ripe plums by the dozen.

16. Sapodilla

Though not a super popular fruit in Barbados, it can still be locally sourced. This fruit is often confused with the mammee apple as they look quite similar on the outside and they also share a close enough texture as well.

The Sapodilla seed is much smaller and thinner while the mammee apple has a much larger seed. Sapodilla tastes essentially like caramel in fruit form! It’s eaten raw when ripe.

17. Soursop

Now, though this fruit is eaten as is when ripe, it is coveted mostly for making soursop punch. The fruit is finely puréed with select spices such as cinnamon, clove and star anise, then mixed with condensed milk and sometimes rum. The result is a flavorful drink which is uniquely creamy, zesty and sweet.

18. Star Fruit

Like the gooseberry, when a star fruit tree blossoms and the fruits start growing, they come in such huge amounts that the majority of them are wasted.

Depending on the variety, these fruits can either be extremely sour or have a mild sweetness like plums or pears. They are eaten as is by Barbadians.

19. Sugar Apple

A true delight, the sugar apple is a sweet, exotic fruit with the texture and taste of a mocha/vanilla flavored custard. It has many seeds – about 50% seed, 50% fruit. The fruit is wrapped around each individual seed in one huge cluster, all enclosed in a unique looking shell.

Sugar apples are often picked green from the trees for safekeeping against birds – truly the devil’s helpers to most sugar apple lovers. After ripening in a dark spot, the soft fruit is enjoyed as is.

20. Tamarind

These brown fruits come in two common types: the sweet or sour tamarind. While both can be enjoyed straight from the tree, they are mostly used to make a popular candy called tamarind balls.

The tiny balls are made by taking the husked tamarind fruit and mixing it with coarse brown or white sugar as well as cinnamon and cayenne sometimes. The mix is then rolled into balls and the result is a sweet, spicy treat that’s sticky and has a slight crunch from the coarse sugar.

21. Dunks

Dunks are a popular little fruit with a hard seed at the center, not unlike a cherry pit. The texture of the fruit is much like an apple and the taste is somewhat similar… Let’s say they’re a tad sweeter, smokier and with a sour twang. They start off green, then slowly turn light yellow or a dark yellow ochre/brown colour when ripe. Barbadians enjoy them straight from the tree or with a healthy sprinkling of salt!

They are often sold on busy roadsides in large bags! If you see them, definitely pick a few or buy a large bag because these fruits are seasonal and are rarely found after the season has ended!

22. Watermelon

Much like bananas, these are a common staple that can be found all year round. Barbadians eat watermelon as is, at any time of day.

Related: Barbados Food: 25 Popular Local Dishes
Related: 25 Most Popular Caribbean Foods
Related: Most Popular Fruits in Trinidad & Tobago

The post Fruits of Barbados (What the Locals Eat) appeared first on Chef's Pencil.

From the elder to the younger, it’s a sure staple. Yes! Even our children have a go! Every so often, Bajan parents or grandparents will give the young ones a little sip – some for a bad cough or a quick way to get them off to bed, but also just for the naughty novelty of it all.

While the drinking of rum is a culture, the brewing of it is a true pillar of the nation’s heritage. Rums have been traditionally brewed and distilled on the island long before the formal end of slavery in 1834, with records going back as far as the 1700s. It was brewed by people of all walks of life, from the enslaved to the colonizers to the indentured servants – truly a country’s marvel.

Now, although Barbados lacks many natural resources, one industry that produced and remained well sustained before and after 1834 was the sugar cane industry. As its name suggests, sugar cane is the primary crop used to manufacture sugar, which has been Barbados’ major export for many centuries, yes centuries!

Barbados has produced and exported sugar as well as long island cotton from the time it was colonized in 1697!

Why do I refer to sugar all of a sudden? In the midst of our rum talks? Well, that’s because a natural by-product of the sugar industry, blackstrap molasses, is the key resource to almost all rum making in Barbados.

Regardless of the changes throughout the nation, namely the abolishment of slavery, followed by our formal Independence from the British in 1966, the sugar industry remained so robust and undaunted that the traditional production of rum almost doubled!

People began to truly experiment with the crafts of blending, aging and flavoring. This has led to a plethora of unique products and brews, all known to pack massive power!

Here is a selection of the most awarded, most popular and/or unique rums of Barbados! In no particular order as their differences truly keep them in their own corners.

1. Foursquare 2004

This rum is blended with a selection that is distilled from molasses in different ways – pot and column. It’s a vintage release which was aged for 11 years using ex bourbon casks.

Taste: Woody and rounded, it’s a flavour that quickly overpowers everything else, with a classic burn for every sip!

2. Doorly’s 12 Year Rum

This Barbados rum comes with a twelve year wait. Aged in former white oak casts, then later switched to a hybrid port wine cast, Doorly’s flavor reflects the unique process.

Taste: Somewhat nutty with a tiny hint of a dark berry flavor, like plum or cherries. Overall a strong taste with a powerful ability to set in quickly. Meaning, don’t drink it on an empty stomach or you’ll definitely be stumbling!

3. The Real McCoy – Single Blended 12 year Rum and 5 Year Rum

The twelve year rum, as the name suggests, is another rum aged for 12 years before hitting the shelves. It is aged in charred oak and bourbon casks, all of which comes through taste wise. The 5 Year rum is aged for 5 years only also in bourbon barrels/casks.

12 Year Taste: A hint of caramel and vanilla with a strong woody finish, topped with a light spicy aftertaste. A rum with a fantastic punch and that classic burn that lingers for some time.

5 Year Taste: A smoother rum, with a hint of butterscotch and oak wood. A much subtler rum, especially for those new to the culture of rum drinking.

4. Mount Gilboa Rum

This is another special rum in that it’s a solely pot still product, which means it was NOT a blend of the usual column still and pot still like most Bajan rums.

Taste: The smell of it has a rich fruity note, which reflects to a lighter degree in its taste. A tiny hint of cinnamon spice, Gilboa Rum packs a noticeable, long lasting burn. To be sipped with grace, not chugged like water or you’ll certainly regret it come morning.

5. Plantation Barbados 2001

A purely vintage product, undergoing three cask changes. This Bajan rum is first aged in bourbon and sherry casks for 9 years then finally in cognac casks for the last few years.

Taste: A super smooth rum with a strong vanilla taste and a light sweetness. It gives a gentle burn when swallowing, covering the tongue and throat with its taste.

6. Foursquare Port Cask Finish

Another rum heavy on the cask mileage, with 3 changes of casks during its 7 years of aging. It is aged first in bourbon casks, then sherry casks, and finally in cognac casks, with each one leaving their particular touch.

Taste: Dark berries, like ripe plums or jamu fruit, hints of a sweet spice like cinnamon or nutmeg. Very long lasting burn with a dry finish. Overall a powerful rum, whisky drinkers would like this!

7. Mount Gay 1703 Master Select Rum

Mount Gay is the oldest rum brand in Barbados. With rich history dating back to, as you guessed it, 1703! Though no longer locally owned, the rums produced still retain their integrity. 1703 Master Select rums are limited edition releases with rums that have been aged between from 10 to as long as 30 years!

Taste: Oat wood, fruity notes of raisins and cherries. Lighter hint of roasted nuts. Long lasting but a subtler burn, overall very smooth on the tongue.

8. Cockspur Rums

Another seasoned brand, dating back as far as 1884, Cockspur rums are typical classics. The rums are traditionally brewed with no sugar and known for their powerful punch.

Taste: Rich, hints of black coffee and vanilla with a long lasting burn when swallowed. Whisky lovers may also love this brand. Never to be had on an empty stomach though… Or you might just blink and wake up the next day with not a clue of what happened!

9. Stade’s Rum

Unlike other Bajan rums which mostly use molasses as a base, Stade’s uses brown sugar. Their end rums are blends of both pot and column distilled. Their white rums and brown rums are quite distinct from each other in taste.

Brown/Gold Taste: Both fruity and spicy notes. Raisins and cinnamon with hints of pineapple, also oak wood.

White Taste: More stringent and dry. Hints of vanilla, clove and black coffee.

Related: Most Popular Barbados Foods & Dishes
Related: Most Popular Caribbean Drinks to Try Out
Related: 25 Famous Caribbean Foods
Related: Fruits of Barbados

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She boasts magnificent twin peaks – the Pitons, two majestic mountains rising from the ocean – which is a world heritage site.  It is home to the world’s only drive-in volcano and local cuisine that is to die for.

St Lucia’s food culture stems from its history. Ownership of the island changed 14 times, 7 times the British claimed it and 7 times the French. The tug of war was finally won by the British. However, on February 22, 1979, St Lucia gained her independence as a nation.

St Lucian cuisine is therefore a mixture of British, French, and Creole, which is our unique heritage from the mixture of British and French culture, and Indian, in influence brought here by the indentured laborers who were transported to the island from India.

The local ingredients are always fresh and, as well as being purchased from supermarkets, can be found at roadside stalls selling fruits, vegetables, and meat.

Most dishes are usually flavored with an array of fresh local green herbs and vegetables such as peppers, chives, big leaf thyme, celery, parsley, and scotch bonnet peppers, for those who enjoy that added kick. The preferred local pepper sauce is West Indian Hot Sauce, bursting with flavor and spices, and is a staple at every food establishment on the island. It’s even locally manufactured by Baron Foods St Lucia Ltd.

Local juices are a common sight not only in restaurants but also in the refrigerators of every St Lucian. These juices feature fruits that are in season, ensuring a variety of flavors based on the time of year. For example, citrus fruits are at peak season during the months of September to November, during which time mandarins, tangerines, oranges, grapefruit, sweet oranges, sour oranges, grafted oranges, Pomelo (locally known as Shaddock), limes, and lemons can be found in abundance.

Other juices dependent on the season are cherry, soursop, golden apple, guava, pineapple, and star fruit.  Sorrel must be mentioned in isolation as this is actually a flowering plant that buds once a year during December and is a Christmas treat for all. It is usually boiled with spices such as ginger, cloves, and cinnamon and cooled and sweetened to taste.

When indulging in St Lucian cuisine your taste buds are always in for a surprise, whether it be an appetizer, meat, sides, dessert, or a drink. The following are the most common foods in Saint Lucia along with a brief description, and a link for recipes, ingredients, and general information.

1. Green Fig and Saltfish

Green fig and saltfish are known as the national dish of St Lucia. Rumor has it that saltfish, sometimes substituted with cod, was extremely affordable during the time of slavery and was purchased in bulk by slave owners to feed their slaves.

This dish consists of stewed fish, which is usually sold dried and salted, with boiled green bananas, locally referred to as green figs. It would usually be served with fresh cucumber salad, avocado slices, carrots, and cabbage. The saltfish is stewed with tomatoes and lots of fresh green herbs, peppers, garlic, and onion.

2. Smoked Herring & Breadfruit

Herring is sold after being dried and smoked. Breadfruit grows on tall trees and is round and green and rough on the outside while yellow and creamy on the inside. Breadfruit can be served boiled, fried, or roasted, and can be eaten on its own or prepared as a casserole or salad.

For the purpose of this dish, the breadfruit is usually boiled, although others prefer it roasted. Similar to green fig and saltfish, this dish can be served with cucumber salad, avocado slices, and steamed or sautéed vegetables.

3. Stewed Pork & Ground Provisions

Pork is the meat of choice for St Lucians and is served either stewed, baked, roasted, or barbequed.

Various ground provisions, a term used in West Indian nations to describe traditional root vegetables, are usually available for purchase at local markets and supermarkets – sweet potatoes, yam, and dasheen – and are boiled to be served with the stewed pork.

Some other sides served with this dish would be green figs, breadfruit, plantain, etc.

4. Mannish Water

If you are in search of a local gamey dish, then Mannish Water is your best bet. This is a soup made from various parts of a goat that are boiled with lots of spices.

This dish is often associated with its stimulating qualities, which have led to its reputation as a dish for men. It is more commonly found in small countryside or out-of-town restaurants rather than city establishments. In addition to being served on its own, the dish can also be enjoyed with a side of vegetables or corn on the cob.

5. Stewed Chicken Backs

This is an all-time favorite on the island. Chicken backs are one of the most affordable parts of the chicken and are commonly stewed in a rich, heavily flavored sauce with fresh local seasoning and served with rice and peas or ground provisions.

Most people who enjoy this meal say that their favorite part is crushing the bones and savoring the rich flavors they have soaked up.

6. Fish Broth

Considered one of the most nutritious local meals, fish broth or fish soup, as it is sometimes referred to, can be cooked in one pot, as the locals call it, with vegetables and ground provisions, or it can be cooked to accompany a main meal.

St Lucia has several fishing villages, Choiseul, Dennery, and Anse La Raye, just to name a few. You will note that most place names in St Lucia are of French origin, as a result of being ruled by France 7 times.

Fishermen set out to sea during the wee hours of the morning on their privately owned pirogue vessels in search of the day’s catch and return between 5 pm to 7 pm to sell their fresh catch to individuals patiently awaiting their arrival to choose from the selection of fish and seafood.

7.  Fried Fish Roe

Sometimes boiled as an ingredient in a fish broth, the true experience of the flavor of fish roe is when it is seasoned and fried. The fried fish roe can be eaten plain or sometimes served and eaten with tartar sauce or garlic sauce.

Fish roe is not as abundant as fish itself, primarily because when a fish carrying roe is caught, the roe is often reserved for personal consumption by the fisherman or sold to close contacts who own restaurants. To cook them, just follow a fried fish recipe but substitute the fish with fish roe.

8. BBQ Kidney

Prior to the global pandemic, a result of Covid-19, a weekly event would be held in one of the towns of St Lucia – the well-known Gros Islet Street Party. Locals and visitors alike would wait in anticipation of Friday evening when street parties would be hosted in two fishing villages – Anse La Raye and Gros Islet.

Gros Islet was the larger of the two street parties. From early in the evening, food vendors with roadside seating for patrons would have an array of seafood and other meats and side dishes on display for purchase. As the night continued, a live DJ would play soca, reggae, dub, RnB, hip hop, and all the trending local and foreign hits – making the crowd wild with the pulsating sounds of the music.

The sounds of laughter, lively chatter, and voices of hundreds of people having a good time would be heard throughout the streets of Gros Islet till 2 am when the street party would end. One of the items sure to be on the grill of every food vendor would be BBQ kidney served with a ketchup-based BBQ sauce and the option of adding pepper sauce to taste. BBQ kidney is seasoned, skewered on a kebab stick, and roasted over an open flame.

It is a popular and enjoyable bite to have while browsing through St Lucia’s world-renowned Friday Night Street party. 

9. Lamb Neck Bouillon

Bouillon is the Caribbean’s equivalent of America’s chicken soup. This dish is always included on the weekly lunch menu of most restaurants.

A mouth-watering one pot of fall-off-the-bone lamb, vegetables, ground provisions, and flavored with fresh local seasoning. It is also a very satisfying meal and does not leave much room for eating anything else. Various types of meat, such as lamb, pigtail, and saltfish, can be used to make Bouillon. These are among the more commonly used options.

This recipe is for lamb but pigtail can be used in its place and the lentils are substituted for red beans.

10. Pigtail & Red Bean Bouillon

Pigtail and red bean bouillon is another favorite bouillon option made with salted pigtail or sometimes a combination of salted pigtail and ribs.

This dish is very similar to lamb neck bouillon except for the meat and beans used. Coconut milk is sometimes used to perfect the texture and flavor of this dish.

11. Paime

St Lucia isn’t only known for its main courses. It also boasts several local desserts. Paime is a Creole word for a dessert made with cornmeal, spices, coconut, and sometimes raisins. The mixture is placed in a green banana leaf, securely tied, and boiled till cooked.

Although not an everyday item, Bouillon is a favorite and highly anticipated dish on the menu for Creole Day celebrations. These celebrations take place on the last Sunday of October.

12. Coupe

The Creole word for a local dessert is a type of coconut cake cut into squares and is usually available for purchase daily from local bakeries. However, it is still a dessert of choice for October Creole celebrations.

13. Cocoa Tea and Dumplings

If you are a fan of chocolate tea you will know this dish is a piece of heaven. Cocoa, the plant from which chocolate is made, is a very common plant in the south of the island. Many cocoa farmers sell cocoa pods. These are the yellow fruits with sweet fleshy seeds, which are usually dried under the sun and fermented to make the final product of cocoa sticks or chocolate.

Cocoa sticks are created from dried ground seeds, along with various spices, and shaped either into individual square blocks or a small round log, packaged and sold to be utilized for baking or tea making. Once purchased, the preferred size is broken off and boiled with water to which spices, milk, and sugar are added to taste.

14. Crab Callalloo

Crab hunting is a favorite pastime for many young St Lucian men, particularly on rainy days when the catch tends to be plentiful. Once caught, the crabs are tied up with string, to prevent the crab from biting anyone, and are sold alive in a sack.

The crab is usually fed only grass for a few days as a means of purging the crab before it is cooked. Once purified, the crab is cleaned, seasoned, and boiled in a large pot of callaloo leaves, potatoes, pumpkin, vegetables of choice, and fresh seasoning.

15. Bakes and Accras

Bakes are flour-based dough, sometimes with the addition of powdered cinnamon for that extra flavor, which is fried till golden brown.

Accras, sometimes referred to as fish cake, is shredded fish – more commonly saltfish or canned tuna – whipped into a batter with baking powder, flour, local fresh seasonings, and pepper to taste. The two go together like love and marriage.

The bakes are typically cut open, and a fried Accra is placed inside the cut. The two are then eaten together.

16. Black Pudding

Black pudding may be an acquired taste, but once you have identified your preferred local food joint with the right recipe, it will be challenging to not make indulging in this delight a weekend ritual.

The pudding is made with either pig or cow blood, which is seasoned with fresh local spices. Sometimes, cracker crumbs are added to the mixture. It is then stuffed into the cleaned and sanitized intestines of a pig or cow and boiled. The final product has the resemblance of a sausage and tastes like superbly seasoned minced meat with a softer texture.

17.  Creole Fish

Another common way of preparing fish is Creole style – this means with lots of local peppers, fresh seasonings, fresh tomatoes, and tomato sauce. Depending on preference, some people fry the seasoned fish and then use the fried fish to make a Creole sauce.

Alternatively, the Creole sauce can be done by first sautéing the fresh ingredients and then adding the fish, leaving it to simmer till cooked to the perfect texture.

18. Curried Goat

Although curry is more affiliated with Indian cooking, this is an ingredient commonly used for the flavoring of meats in St Lucia.

Curried Goat is usually served with rice, and coconut milk is used to cook the goat and provide a somewhat creamy texture and bring out the meat’s flavor.

19. Green Fig Salad

This salad is prepared in a similar manner to potato salad. Green bananas are boiled and cut into small pieces, and mixed with mixed vegetables, shredded saltfish, and mayonnaise.

Freshly chopped herbs such as parsley and spring onions are added for more flavor. It is a favorite local side dish, especially when BBQing, and can accompany any type of meat.

20. Cassava Bread

Driving along the west coast of St Lucia shortly before approaching the village of Canaries, there is a sudden shift in the smell of fresh ocean breezes. It becomes a pleasant smell of freshly baked goodies. This means you are fast approaching an extremely popular stop for tourists and visitors alike – Plas Kassav, the Creole term for Cassava Place.

This is a small family-owned establishment where various flavors of cassava bread and, on rare occasions, cassava cakes are sold, such as saltfish, cherry, raisin, and ginger, just to name a few, are available for purchase. With the diverse selection of flavors available, you are guaranteed to find Cassava bread that suits your taste.

Cassava bread is not usually made by the average household as it requires particular equipment and processes to create. However, for years Plas Kassav has been the one-stop shop for locals and tourists alike to satisfy their Cassava bread cravings.

21. Farine & Pear

Farine is a by-product of Cassava. It is the fine dried remains of Cassava after the natural juices have been removed. 

Mashed avocado would be combined with farine and rolled into a ball, after which it is ready to be eaten. This is not an everyday menu option, but is available during local Creole Day celebrations or any other activities that require local food to be on display or for purchase.

22. Stewed Opossum (Manicou)

Opossum or manicou, as it is locally called, has a similar appearance to the opossums originating from America.

However, in St Lucia these animals can be briefly spotted in the countryside, scampering across main roads in an attempt to avoid being accidentally run over. Stewed Opossum is a delicacy and is usually available for purchase during local food fairs or cultural celebrations.

23. Souse

Served with freshly grated cucumber salad, this dish is usually made with stewed pig trotters. This is not an everyday meal, but rather a meal available for purchase as a treat on a weekend or occasionally made at home. But it is a big hit for Creole Day celebrations – a must-have on every menu.

24. Breadfruit Balls

Boiled Breadfruit is mashed and mixed with various seasonings, then rolled into a ball, coated with breadcrumbs, and baked. This is typically served as a side dish rather than a standalone meal.

In addition, usually for Creole Day celebrations, each local company nominates a team member to bring one local dish. It is not uncommon for the individual who is responsible for bringing Breadfruit to have it prepared in more than one way – including boiled, roasted, fried, breadfruit salad, and breadfruit balls.

25. Lambi Soup (Conch)

The conch shell, which is home to somewhat of a sea slug, is a common seafood option for local BBQs. It is a beautiful glossy shell covered with various shades of peach and produces a unique sound when blown. It is commonly used by fish vendors to alert people of the sale of seafood, as well as a noisemaker at sports matches.

The animal it houses, known locally as Lambi (conch), is not only used to make soup but is also commonly grilled and served with a garlic sauce. One unique aspect of Lambi is that it needs to be stretched out and pounded in order to tenderize the meat, otherwise, it is excessively chewy. Lambi soup is prepared in a similar way to a Bouillon, except no peas or beans are included, mainly vegetables, and it has more of a rich and creamy consistency.

Indulging in St Lucian cuisine is truly an unforgettable experience, with a kaleidoscope of colors with every meal and the breathtaking aromas, you will surely have your taste buds dancing to the flavorful tune of every bite.

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Related: Popular Foods in Barbados
Related: Top Foods in Trinidad & Tobago
Related: Most Popular Foods in St. Vincent & the Grenadines

The post Top 25 Foods of Saint Lucia, the Helen of the West Indies appeared first on Chef's Pencil.

So what are the most popular foods in the Bahamas? Drum rolls for the top 25 dishes you need to try out on your next trip to the Bahamas.

1. Conch Salad

Conch salad (pronounced conk) is a staple of the Bahamian diet. It is a light, refreshing dish. You can have this as an appetizer or with a cool drink on a hot day. Conch salad gives a tasty bite of the Bahamian Islands to your taste buds.

It is made with fresh, diced conch and an array of diced fruit and vegetables: onion, bell pepper, cucumber, and tomato. It is seasoned with salt, pepper, fresh lime, and orange juice, and for heat lovers, a few dashes of hot pepper sauce. For more of a tropical twist, some people add fruit such as apples, mango, or pineapple.

2. Conch Fritters

Usually served as an appetizer, conch fritters are a delightful and filling part of the Bahamian cuisine. The savory flavors can’t be beaten and you’ll almost always find yourself wanting more.

The batter contains chopped conch, onion, bell peppers, celery, salt, and pepper. It is fried until golden brown and served with a dipping sauce of ketchup, mayonnaise, salt and pepper, and a bit of hot sauce if desired.  

3. Cracked Conch

In the Bahamas, “cracked” simply means coated in batter and deep fried. Cracked conch can be paired with rice, a tossed salad, or fries. As a side note, a meal that comes with fries and a roll is known as a “snack” here.

Coat the tenderized conch in a salt and pepper seasoned batter. Fry until the conch has lightly browned and enjoy this mouthwatering dish with a squeeze of fresh lime juice. 

4. Johnny Bread/Cake

Johnny cake is said to have originated from the native peoples of the Americas who “journeyed” to various island nations of the Caribbean.  

In the Bahamas, Johnny cake is made from a simple dough which is a cross between bread and a cake (hence the name). It is baked until golden brown and served with soups or stews, or it can be topped with butter or a bit of a native fruit jam. 

5. Conch Stew

This hearty dish is a scrumptious medley of flavors. It can be an appetizer or a meal in its own right. The aromas of this dish are simply captivating.

Strips of tenderized conch are first boiled and a sauce of tomatoes, onions, salt, and pepper is first simmered, and then peeled, chopped potatoes and tomato paste are added. Then the conch is added and the whole thing is left to simmer until the potatoes are soft. 

The result? A delectable stew with flavors that will linger in your mouth and leave you craving more. It can be served with white rice, grits, or Johnny cake/bread.

6. Peas and Rice

Peas n’ rice is a staple of every Bahamian household, especially for Sunday dinner. It began in the nineteenth century when Bahamians were heavily reliant on what they grew themselves, and pea plants were the most abundant. This is one of the most delectable dishes you’ll find as it is chock full of savory delicacies. It is served with meat or fish, along with one of our many side dishes (for example, macaroni, fried plantain, or coleslaw). 

Salted pork, bell peppers, onion, and thyme are fried then salt, pepper, and tomato paste are stirred in (browning can be added for a deeper color). Canned pigeon peas, with or without coconut milk, are stirred in and this is brought to a boil, and parboiled long grain rice is added The hardest part is waiting for the rice to be done! Once complete, the delightful peas n’ rice is ready for eating. For additional flavor, salted beef or ham can be added. 

7. Crab and Rice

Crab n’ rice is a must-have for a Bahamian dinner. It is rich and savory rice, lighter than peas n’ rice as it doesn’t have meat. The flavor of this dish comes from the crab fat, body, and pincers. For dinner, it might be served with fish and a side dish. 

8. Grits

Grits are a must-have Bahamian breakfast food. It is simply coarse cornmeal brought to a boil with salt and topped with butter once done. This can be eaten with any of the typical breakfast proteins in the Bahamas: steamed corned beef, tuna salad, sardines, or steamed sausage (bologna). It is a great and filling way to start your day.  

9. Fish Stew

Fish stew is one of the most appetizing Bahamian breakfasts. This delicacy is perfect for chilly days. It is a combination of flavors and techniques from the American South, Haiti, and West Africa.

Grouper or snapper are typically used. The fish is rubbed with salt and hot peppers and left to marinate in limes and allspice until the flavors are infused. Like a stewed conch, a roux is made and then brought to a boil. Onion, potatoes, celery, and thyme are sauteed, and the seasoned fish is fried in thyme-infused oil. Finally, everything is brought to a boil and it is ready to be served with grits, white rice, or Johnny bread.

10. Chicken Souse

Souse (pronounced sows) is typically a breakfast dish and can be paired with Johnny bread/cake or a side of grits. 

To prepare, chicken wings are boiled until cooked, then drained. This produces a clear broth. The chicken is brought to a boil again, with peeled and cubed potatoes, goat pepper, onion, and allspice (which gives it the signature taste). When the potatoes are nearly done, chopped celery can be added. After simmering, you can add the juice of fresh lime to the soup, and then it’s time to savor and relish this flavorful creation!

The pig feet and sheep tongue versions are made the same way, just given extra time when pre-boiling for the meat to become tender.

11. Boiled Fish

This is a similar dish to souse, but this one is made instead with the bone in the fish, traditionally grouper as it doesn’t have to be pre-boiled. Like souse, it is usually a breakfast dish. 

12. Fire Engine

The origin of the name of this meal is unclear, but it’s a yummy dish anyway. It is easy and quick to prepare, too. 

Onions, bell peppers, and peeled potatoes are sauteed in oil, then canned corned beef, tomato paste, and black pepper are added with a bit of goat pepper for an extra kick if desired. The steamed corned beef is served with white rice and usually a side of corn. Voila, fire engine.

As a side note, “steamed” in the Bahamas means cooked in tomato paste and herbs.

13. Macaroni 

Most Bahamians would say macaroni is the side dish. It is commonly served for lunch and dinner with peas n’ rice and fish, or other meat. It is often prepared especially for Sunday meals, holidays, birthdays, and other celebrations.

It is made with elbow macaroni, onion, bell pepper, evaporated milk, salt, pepper, goat pepper, paprika, eggs for binding, butter, and, most of all, lots of cheddar cheese inside and on top. This heavenly dish is baked until golden and served in slices to those waiting to gobble it up.

14. Fried Fish

Fried fish is usually grouper or snapper, though other types of fish can be used. It is coated in a batter, seasoned to your taste, and then fried. It is served with peas n’ rice, tossed salad, or any other side dish. It is typically eaten as lunch or dinner.

15. Chicken in Da Bag

This is a typical Bahamian comfort food and late-night meal bought from fast-food joints. It is a deep-fried chicken (usually thigh) snack along with fries and a roll. However, instead of being neatly plated, it is wrapped in wax paper and popped into a brown paper bag, as the name implies.

16. Steamed Crawfish

Seafood is all around and so is crawfish!  This scrumptious dinner is savory and mouth-watering. Crawfish tails are boiled and the meat is removed. The crawfish is then sauteed with onions, celery, bell peppers, salt and pepper, and tomato paste. It is served with white rice and a tasty side dish.

17. Peas Soup and Dumpling

This soup is incredibly filling and can be found year-round accompanying any meal. It is a melting pot of West African and European traditions. Its European link is “pease pudding” and dumplings, and the West African link is the practice of cooking with pigeon peas. It is perfect for feeding a large family.  

This Bahamian favorite is a combination of pigeon peas (with or without coconut milk), pigtails, salted beef, ham, pork ribs, onions, bell peppers, tomato paste, and rolled dumplings. Your taste buds will thank you.

18. Daiquiri

This frozen drink can be made with a host of fruits: mango, pineapple, strawberry, coconut, and even banana. It is often found at Fish Fry or can be made at home. Frozen fruits are blended with crushed ice until smooth, but not completely blended. It can be led or unleaded, that is, with or without white rum. 

19. Switch

This refreshing drink is a tasty limeade! All it takes is fresh limes, sugar, and water. For a Bahamian spin, add ginger, mint, grapefruit, or rum. It is a much-needed cool drink in a tropical climate. 

20. Sky Juice

This smooth cocktail is also known as gully wash and dates back to the 1920s when America’s Prohibition was in full swing and rum-running was common practice. Sky juice is made with coconut water, sweetened condensed milk, and, most abundantly of all, gin. This cool drink makes a great pair with conch fritters. 

21. Goombay Smash

This is another incredible cocktail of tropical fruits and flavors. Goombay smash is made with orange and pineapple juice, coconut-flavored rum, and light, gold, and dark rums. It can be garnished with slices of pineapple or orange. Sip away and let the fruity flavors linger on your tongue.

22. Benny Cake

This sweet treat is typically consumed during Christmas and is not difficult to make. Benny (sesame) seeds are heated until brown and brought to a boil with sugar and salt. It is then dropped into circles and allowed to cool and harden.  

23. Coconut Cake

Like benny cake, coconut cake/candy is prepared by bringing coconut to a boil with sugar and allowing it to cool and harden. It is a yummy sweet that can be found any time of year. 

24. Guava Duff

This irresistible dessert is made with fresh guavas, once you’ve taken care to remove the seeds. The guava is simmered until soft and then spread out on the dough. Once the dough is rolled up, it is wrapped in foil and parchment paper and allowed to boil (or it can be baked in a water bath). Once done, it is topped with a butter rum sauce that includes finely chopped guava. The smoothness of guava duff is simply delicious.

25. Coconut Tart 

This pastry is a common Bahamian dessert and is a spin on a fruit tart. A simple sweet dough is prepared and kneaded, and the tart is made by alternating layers of the dough and cooked grated coconut, then baked. Once the crust forms, this fruity dessert is ready. 

Bahamian food is an amalgamation of the cuisines and practices of indigenous peoples, Europeans, Americans, and West Africans with our unique flair. Our cuisine is rooted in our ancestry and we take full advantage of what is naturally available to us, especially our marine resources. Food is an expression of our culture and a journey of flavors.

Related: 10 Most Popular Bahamian Desserts
Related: 25 Most Popular Caribbean Foods
Related: Famous Caribbean Drinks to Try Out

The post Bahamas Food: Top 25 Bahamian Foods To Try Out appeared first on Chef's Pencil.

The island has a rich history, heavily influenced by colonization and slavery. This has resulted in an ethnically mixed population with ties to more than 70 different nationalities.

The Indians, Spaniards, Dutch, African slaves, and many other cultures all left their mark on the development of the island, and in the culinary field, too. Over time, a unique cuisine has emerged in Aruba: Kushina Krioyo or Creole Cuisine, a true mixture of all the different influences!

Many ingredients used in Aruban dishes are imported as there are very few farms in Aruba due to the tropical semi-arid climate. Some ingredients that are used very frequently in Creole cuisine are cassava, Madame Jeanette pepper, tomato, cinnamon, mace, nutmeg, rice, onion, sugar cane, yam root, okra beans, red beans, black beans, kidney beans, peas, raisins, garlic, and coconut.

We will take you through Creole Cuisine and the many delicious foods it has to offer.

1. Pastechi

Pastechi is a deep-fried (or sometimes oven-baked) dough pastry filled with cheese, ham and cheese, chicken, beef, or other types of filling.

It’s an extremely popular snack that you can find on every street corner. Arubans eat it for breakfast or as a snack. It’s not unusual to see one of your Aruban colleagues show up to work with a paper bag covered with greasy spots from this delicious dough pastry.

While it’s incredibly delicious, it’s not advisable to consume it every day due to its oily texture.

If you fancy offering these pastries for a party, it’s recommended to prepare them slightly smaller so you can enjoy them as a kind of finger food!

2. Carni Stoba

This dish takes some time to prepare, but it is definitely worth it! Carni Stoba is a stew filled with beef, vegetables, and potatoes. A lot of spices go into this stew as well. The longer you let this concoction simmer, the bigger the smiles from the people you have prepared it for!

This dish is normally served with funchi, rice, or potatoes. Funchi is a side dish that is prepared by boiling water with salt and slowly adding corn flour. Remember the name of this dish, because it’s extremely important in Aruban cuisine!

3. Keshi Yena

This one is for all the cheese lovers out there! Keshi Yena literally means ‘stuffed cheese’. The traditional dish is an oven dish with meat and cheese. Usually minced beef or chicken are used.

Keshi Yena has a fascinating history! Back in colonial times, the slave master would keep the best part of a cheese wheel for themselves, leaving the leftover rind for the slaves. With creativity and resourcefulness, the slaves transformed the discarded rind into something tasty and enjoyable – the delightful dish we know today as Keshi Yena!

They used everything they had to fill up the crust, like pieces of meat, vegetables, herbs, and spices, and topped it off with a sauce.

Nowadays, there is a different approach to Keshi Yena. Rather than a leftover rind, it is a casserole dish with slices of cheese.

4. Ponche Crema

If you’re in Aruba in December, make sure to try Ponche Crema! This cream-based liqueur originates from Venezuela and became popular in Aruba and other nearby islands like Trinidad and Tobago (called Ponche de Crème locally).

The main ingredients are milk, eggs, sugar, rum, and other spices such as vanilla, nutmeg, cinnamon, and lemon rind. In Aruba, it’s made with Caribbean rum. So drinking this around the holidays will definitely get you in the Christmas spirit!

5. Galiña Stoba

Galiña Stoba is a delicious Aruban stew with chicken and vegetables. Some people say it is the most commonly eaten dish on the island.

In this recipe, the chicken is stewed with vegetables and dried fruit. This makes the Galiña Stoba not only nice and spicy, but also a bit sweet!

Besides the chicken version, there are also versions made with beef or goat, and even banana and papaya. More than enough options to try!

6. Sopi di Pisca

Sopi di Pisca is a fish soup that’s absolutely fantastic! It comes in many variations, most of them including different fish or seafood. We definitely recommend making it with fresh cod and shrimp. It is the perfect dish for a lazy Sunday!

7. Webo Yena

Webo Yena literally means ‘stuffed eggs’ and are similar to deviled eggs.

This tasty finger food is a hit at parties and snack boxes, often served alongside Pastechi or Empanadas, mini tuna sandwiches, croquettes, and other delightful pastries.

8. Sopi di Carni

Sopi di carni means ‘meat soup’. It is a rich soup filled with vegetables and, you guessed it, beef! This dish is always seen as a big feast because you will find large chunks of your favorite meat and vegetables that you can take out and eat with your hands.

You will find beef soup in most cuisines, but this one is definitely unique. It normally includes local vegetables like sweet potato and pieces of corn on the cob. Yummy!

9. Pan Bati

Pan bati is a local bread that contains sorghum flour, wheat flour, and milk. When you see how flat it is, you will immediately understand why it’s called “smashed bread”.

You can also eat it as a pancake with sugar or syrup on top. If you eat this during dinner, you would have pan bati as a side dish.

10. Sopi di Pampoena 

Sopi di Pampoena is a pumpkin soup traditionally made with salted beef or pig’s tail. However, if you’re not a fan of these meats, you can opt for shrimp as a delicious alternative.

This soup is given more flavor by using cinnamon and curry powder. Aruban locals will tell you that it’s best to prepare this soup a day before eating it, which allows all the flavors to combine well. A little side note: Sopi di Pampoena is the perfect dish if you’re looking for a low-carb option!

Countless dishes haven’t been listed in this article. When you visit this very small island in the Caribbean, you will be surprised by the distinct local flavors that are offered in the vast number of fine-dining restaurants, snack spots, and cafes.

If you prefer to dress down, enjoy a night out and end it at one of the many local food trucks that Aruba has to offer. You haven’t lived until you’ve tried these delicious foods. We hope to see you soon on the One Happy Island!

Related: Most Popular Foods in Barbados

Related: Most Popular Foods in Antigua and Barbuda

The post Top 10 Best Foods in Aruba appeared first on Chef's Pencil.

We’re relatively flat, with little to no natural resources and far too small to have any of the huge, dense rainforests and natural water sources (rivers, lakes, etc.) known to our far larger neighbors such as Jamaica and Grenada. Naturally, this affects the nature of locally farmed produce, with many species being a little different from those found elsewhere. Due to our size and geographical limitations, the variety of locally grown food is relatively small when compared to other islands with volcanic activity and diverse soil types. Nevertheless, what we do have is truly unique.

If you’ve visited and returned home with hopes of recreating a Bajan dish you enjoyed during your trip… well, let’s just say it’s quite a challenge to capture the true essence of that local dish.

Barbadian cuisine derives from a mix of Post Colonial Cultures. First is its traditional African roots. This came to the island with the West African slaves, pre-18th century. Second, is the mix of Arawak and Amerindian cuisine of the native peoples who lived in Post Colonial Barbados.

Third is the Irish and British cuisine, which came with the European settlers who perpetuated slavery and indentured labor as a way of life. The cuisines of all these cultures blended together to create something new and exotic, yet reflective of its diverse origins. Bajan cuisine is robust in nature, with heady scents and bold flavors that tantalize the tongue in every bite!

The aromas and flavors are sharp, yet complimentary. Well after the meal is finished, they linger on the tongue and in the nose for hours. Absolutely nothing is bland. We believe in seasoning! Everything must have its due spice – from the meat to the rich gravies and even our drinks!  Now let’s get into it! The top 25 must-haves of Bajan Cuisine!

1. Cou-Cou and Flying Fish

This is a traditional meal that boasts the accolade of Barbados’s National Dish! Now, first of all, one needs a strong arm to make this meal. It’s quite a lot of work compared to other local dishes, but it’s definitely worth it! Cou-Cou begins with chopped okras which are boiled in water. The okra cooks and forms what is called ‘okra slush,’ a viscous, slimy liquid that is added to corn meal (finely ground corn).

The meal and slush are turned until the Cou-Cou retains a silky dough-like quality, absolutely no lumps allowed! It’s given a few tosses in a butter bowl to shape it and then plated. The flying fish gravy is the easier bit.

Now, flying fish is something very hard to source outside the Caribbean. It’s typically overlooked due to it being rather small and having many bones, but we love it here on the islands! After scaling and boning, the flying fish is rolled and pinned into position with toothpicks.

Fresh sweet pepper, tomatoes, onions, parsley, and fresh herbs are fried up with some butter. Water or fish stock is then added and brought to a boil. The rolled flying fish is added last. The finished gravy is poured over the cou-cou with a few rolls of fish and vegetables. Every bite is a lovely burst of sharp, buttery flavors.

2. Black Pudding and Souse

Let’s talk about the black pudding first! This dish is a relatively well-preserved throwback to its original British-Irish counterpart – blood pudding. The Brit fried pigs’ blood with onions and herds to create it. The fried pigs’ blood would then be stuffed into the pig intestine and boiled or baked. In Barbados, the pigs’ blood is no longer incorporated.

Black pudding is made with fresh herbs, grated sweet potato, brown sugar, spices, and some coloring or molasses. The molasses and coloring darken the mix, hence the name ‘black pudding’. Now for the souse. This is made with pork, oftentimes the parts of the hog thrown away elsewhere: ears, feet (trotters), tongue, and bits of lean meat.

All the meat is boiled in salt water then cut into tiny pieces, then pickled with grated cucumber, scotch bonnet peppers, fresh parsley, and lime juice.

It’s one of those dishes you’d think was complex but is actually perfect in its simplicity. The flavor is bold, zesty, and fresh! It’s a regular Saturday staple in Barbados! 

3. Roasted Breadfruit (Loaded)

Breadfruit is largely found in tropical areas with no extreme seasons. It’s definitely a fruit you’ll have a pretty tough time finding outside the Caribbean, South America, and West Africa.

Taste and texture-wise, there is no substitute for it. It’s an incredibly starchy fruit and, like its namesake, very bready, both in taste and texture.

Breadfruits are roasted over an open flame with butter stuffed into the ‘heart’. The fruit is then pitted then loaded with a hearty topping of choice. Toppings vary from plain butter and pepper sauce to pulled pork, souse, ham, and cheese, or sautéed salt fish with herbs. It’s a heavy decadent meal, the kind that gives you ‘niggeritis’, as the locals call it!

A heady condition where the food was so delicious it puts you into sleep mode: just ready to hit the sack after a good meal!

4. Yellow Split Pea Rice & Salt Fish Gravy

Split peas are another tricky find outside the Caribbean and South America. They’re also a staple in parts of India! The split peas are boiled with herbs and a salted pigtail. Pigtails are another Caribbean staple, also common in Chinese cuisine! The tail is dried and cured with huge amounts of salt and then packaged for sale. When brought to a boil with the peas, all that salt and pork fat is dissolved in the water, adding to the taste.

Once the peas and pigtail are cooked, the rice is added to the mix to absorb all that flavor. Now the gravy. Salt fish is very similar to the pigtail: it’s dried and cured the very same way. The gravy begins with frying up some fresh vegetables and herbs in butter. The salt fish is added to the sautéed herbs with water and brought to a boil until the gravy thickens. The finished gravy is poured over the split peas and rice and enjoyed at one’s leisure. 

5. Bajan Chicken Soup

The base of a good Bajan soup is fresh pumpkin. It can be pureed and added to salt water or it can be added whole. The pumpkin, along with your chosen chicken parts, pigtails, and quartered onions, is boiled until the meat is cooked and the vegetable completely dissolves. It is the pumpkin that gives this soup its vibrant, signature color!

A wide selection of veggies are also steamed or boiled separately to go with the soup: sweet potatoes, squash, broccoli, yams, English potatoes, and a few others. The last thing added is the dumplings. These little bites of sweetness are made with flour, brown sugar, vanilla, nutmeg, and cinnamon. The final touch once the heat is turned off is freshly chopped spring onions.

6. Conkies

Another of Barbados’ national dishes, a Conkie is a dessert made around Independence Day when we celebrate the end of slavery and the country’s autonomy from its ‘mother’ country, England.

Conkies are made of freshly grated pumpkin and, you guessed it, coconut! As you can tell, coconut is a well-loved staple in Barbados. The trees are a dime a dozen both in Barbados and throughout the entire Caribbean!

The coconut and pumpkin are mixed with fragrant spices, vanilla, sugar, and currants, then the mix is wrapped in banana leaves. These little bundles are then steamed in a huge pot until the mixture is firm. The result is a perfectly shaped, silky pocket of spiced sweetness!

7. Fish Cakes

These pillowy snacks are just lovely. Made with finely shredded salt fish, flour, and select herbs, they are deep-fried until golden brown.

They can be enjoyed as is or with a local pepper sauce or other common ones such as sweet and sour, ranch, or even barbeque sauce. Just pile your plate up with a handful of these when they’re fresh off the heat! 

8. Pickled Chicken Feet

9. Jug – Jug

This is another traditional dish, this one typically enjoyed around Christmas time. It’s made with a variety of peas as well as many types of meat: lamb, pork, chicken, beef, and even pigtails. The preparation varies but usually, the peas are cooked with fresh herbs and all the finely chopped, deboned meat until all the liquid evaporates and everything is moist and tender.

The texture is very similar to stuffing, very soft and delicate. Jug-jug can be eaten alone or as a topping for crackers or bread.

10. White Rice and Sea Eggs

Sea urchins, or sea eggs, as they’re called in the Caribbean, are quite a delicacy. They are so highly sought after, the wild populations have been heavily damaged. Fishing is now only allowed during a special open season to give the population time to recover and breed. Sea egg is typically eaten raw with just a squeeze of lemon or lightly cooked and spread over rice. It’s best enjoyed extremely fresh, quite literally an hour at most out of the water.

The rice for this dish is cooked simply with salt, onions, and a few herbs. The same for the sea eggs. It is lightly sautéed with onions, fresh sweet peppers, salt, and herbs. Sea eggs are extremely delicate so they are literally cooked with just the heat from the sautéed vegetables. The result is a silky, buttery delight! A perfect cap for a small mountain of rice!

11. Chicken Pilau (Browned Down)

A definite household favorite comes to lunch or dinner time, chicken pilau is quite common throughout the entire Caribbean. Its unique taste comes from the browned sugar used as the base for the chicken broth the rice is cooked in. The sugar is placed in a clean pot and cooked until it turns a very dark brown, almost black! The chicken and salt are added and allowed to simmer.

Then water, seasoning, fresh herbs, and vegetables are added. Once the flavors are well incorporated, the washed rice is added last. In about 30 minutes you have a delicious chicken pilau with tender meat and fluffy, dark rice!

12. Barbeque Pig Tails

The very same cured pigtails we use for rice and many other dishes come into play yet again! These babies are boiled, to remove most of the extra salt, then tossed onto a roaring flame to be lightly charred on the grill.

They are then doused in local barbeque sauce and given one more turn on the grill before being served. You definitely can’t enjoy pigtails without getting your hands dirty! The second best part is licking all the sauce off your fingers – after the actual tail of course!

13. Cassava Pone

This sticky delight is a treat enjoyed all year round! It is made from fresh grated cassava, coconut, currents, and cherries all brought together into a fragrant mix filled with cinnamon, nutmeg, cloves, and brown sugar. With a healthy amount of vanilla essence and a little flour and milk, the batter is quite heavy.

Pone is typically placed into a large rectangular pan and then topped with a sprinkle of brown sugar and spiced coconut flakes. It is then cut into perfectly even squares of sweet, gooey joy, best enjoyed warm.

14. Sweet Bread

All day every day, this pastry is thoroughly enjoyed in Barbados! There’s no inappropriate time for good sweet bread! It’s made with a simple dough: sugar, flour, lard, cherries, currents, vanilla, and of course, coconut all kneaded together with some spices until smooth. Rectangular disks are formed and freshly grated coconut, sautéed with cinnamon, nutmeg, vanilla, and a bit of clove, is stuffed into the middle of the dough.
A checkered pattern is etched on top and some brown sugar is sprinkled on before they hit the oven. Baking sweet bread will leave the house smelling like heaven for HOURS after the fact! To many Barbadians, nothing says home quite like good sweet bread. Ask Rihanna!

15. Rock Cakes

These pastries are a common snack usually had with a warm cup of tea or with some mauby (local drink). The dough is a rough one, more on the dry side. Flour is mixed with lard, brown sugar, raisins, cherries, and vanilla abstract then kneaded until smooth.

Small rough circles are then formed and dusted with brown sugar. As the name suggests, the result is a hard, densely packed cake – lovely for snacking on.

16. Salt-Bread

Bajans put everything inside salt bread. Quite literally. From pizza to fish cakes, conkies and cheese to plantain, not to mention Christmas ham as well! Salt bread is an everyday must-have for Barbadians. Water, salt, yeast, a teaspoon of sugar, and some patience? And these pillowy buns are ready to eat! Locals bake them at home or buy them in packs of 6-12. Every. Single. Day!

17. Meat Rolls

There are many varieties of meat rolls throughout the Caribbean. They’re always a quick snack at any time of day. Ground beef or minced meat is sautéed with spices and then placed on strips of delicate puff pastry once cooled.

The dough is then rolled into small cylinders and coated with egg and butter. The result is a flaky, satisfying mouthful with a spicy meat filling that keeps you coming back. A person never eats just one meat roll!

18. Currant Slices

What a joy these are, but you definitely can’t overdo it as they are quite sweet! To make them, a good heaping of currants and raisins are stewed in sugar, cinnamon, nutmeg, vanilla, and sometimes rum, then wrapped in puff pastry.

The pastry is brushed with egg then dusted with sugar and baked until golden brown. The amazing aroma of that baking sugar and spice will stay with you for life – it is instantly recognizable! Current slices are another local staple eaten at any time of day!

19. Bajan Turnovers

Some might call turnovers the King of Bajan Pastries and it just may be true! The star of the show is once again, coconut! Just like the filling for sweet bread, freshly grated coconut is sautéed with sugar, cinnamon, cloves, and vanilla then spread over a soft, freshly risen dough. This dough is basically the same as that used for cinnamon rolls, just with coconut filling.

Bajan turnovers are also rolled in a similar way. After rolling, the turnovers are brushed with egg and butter then, fresh out of the oven, brushed a second time with sugar syrup, and dusted with even more sugar! There’s almost nothing like biting into a fresh, warm turnover and enjoying the way that delicate dough falls apart – a perfect marriage to the spiced coconut filling. Just fantastic!

20. Guava Cheese

This traditional candy has roots all across the world! From the Goans (Indians of Goa) to the Brazilians, Portuguese, and of course here in the Caribbean! Surprisingly enough, the recipe remains the same regardless of culture or country!

The seeds are separated from the fruit and the guava meat or pulp is cooked with sugar and sometimes lime juice until a thick paste is formed. This paste is then shaped into a rectangular block then allowed to cool and firm.

It takes on a silky, leathery consistency much like a very soft cheese – only much stickier. In Barbados, we usually cut the guava cheese into tiny squares which are then rolled in sugar. This candy is enjoyed in tiny portions as it is extremely sweet but one simply can’t be blamed for overindulging!

21. Sugar Cakes

Coconut! And again it’s coconut! These treats can be spotted from a mile away due to their vibrant colors! Grated coconut is stewed with sugar, vanilla, and nutmeg then brightly dyed. The gooey mix is then spooned onto cookie sheets and baked for a few minutes. They harden in the oven and are ready for packaging once cool. With every bite, the spiced sugar just melts on the tongue!

The coconut lends a mild flavor but it’s really more to give added texture. Though most attractive to children, sugar cakes are something enjoyed regardless of age. If they were a childhood favorite, they’re sure to still be an adult one!

22. Black Bitch (Yes, You Read That Right!)

Indeed. What a name! These little things are made almost exactly like sugar cakes: freshly grated coconut stewed with sugar, vanilla, and nutmeg. The difference, however, is they aren’t baked and molasses is added to the recipe. They are shaped into disks and eaten as is – a sticky, gooey loveliness. The molasses not only gives a stronger, more unique taste but also gives black bitch its signature color.

23. Tamarine Balls

Tamarine is a uniquely sweet yet sour fruit. It’s another item you’d be hard-pressed to find outside the Caribbean. The scarce meat of the fruit and its seeds are stewed with sugar and spice until a thick paste forms.

The paste and seeds are then pressed into small balls and rolled in white sugar. Tamarind balls have a bold, tangy sweetness that clings to the tongue! They might be tiny but they receive big love in Barbados!

24. Mauby

Though not a food, Barbadian cuisine just can’t be discussed without including this local drink! It’s made by seeping the bark of the Mauby tree with cinnamon sticks (cinnamon tree bark) and sometimes star anise.

After boiling, the liquid is drained, sweetened, and the deed is done: ready to serve in a tall glass with ice. The slightly bitter flavor is quite reminiscent of brewed coffee only with more flowery, tea-like notes.

25. Sorrell

Yet another beverage but relevant for the same reason! This drink is made with the flowers of the Sorrell plant. The flowers are boiled with cinnamon sticks, nutmeg, star anise, and whole cloves. The liquid is then strained, sweetened, and ready for drinking!

This drink has none of the bitterness Mauby has. It’s light and fresh with the same beautiful reddish, maroon color of the flowers. Check out the Sorrell recipe here.

Related: Best Rums of Barbados
Related: Fruits of Barbados
Related: Top 25 Foods in Trinidad and Tobago
Related: Most Famous Caribbean Foods
Related: Popular Foods in Saint Vincent and the Grenadines

The post Top 25 Foods of Barbados (With Pictures!) appeared first on Chef's Pencil.

Haitian cuisine is renowned for its unique flavors and cooking techniques. While savory dishes dominate, there are also traditional desserts that showcase the country’s sweet side. Indulge in the delightful potato bread, tablets, and the famous Haitian butter cake with its sweet icing, typically savored during special celebrations like birthdays and weddings.

Are you a fan of sweet treats? Let’s explore the top 10 favorite desserts among Haitians, guaranteed to satisfy your sweet tooth.

1. Pain Patate (Sweet Potato Bread)

Pain Patate is certainly the favorite dessert of most Haitians. Its pudding-like, banana bread texture and the mixture of sweet potato and spices that accentuate the flavor, make this dish a dessert that is suitable for all occasions.

Whether you’re enjoying a meal with your loved ones, attending a wedding, or spending a relaxed afternoon with someone special, these desserts go perfectly in any context.

2. Dous Kokoye

When you visit Haiti, it’s highly likely that you will come across a Dous Kokoye vendor. This is a boiling mixture of coconut milk, milk, coconut, sweet spices, and sugar. It is rich in flavor and the tempting aroma permeates the house when it is being cooked.

It is smooth and rich in flavor. If you are looking for an easy-to-make snack, Dous Kokoye is the perfect choice for you.

3. Akasan

This is a traditional Haitian drink that has the consistency of a thick milkshake. It is a sweet drink that is very popular with Haitian locals, who consume it a lot.

The consistency is of a pudding made with corn flour, evaporated milk, and spices. The main spices are vanilla, cinnamon, and anise. Traditionally, Haitians drink Akasan for breakfast, just warm, accompanied by rolls.

4. Pain Mais

Just like Pain Patate (Haitian cornbread), Pain Mais has a banana bread texture. However, it is made with corn flour, sugar, banana, vanilla, and milk. 

The delightful taste and moist texture make it the perfect accompaniment to a cup of tea, providing a comforting experience that brightens your day.

5. Rapadou

Rapadou is an artisanal brown sugar made using traditional methods. It is produced exclusively from cane juice. The local recipe includes cane juice, cinnamon, and ginger. A few pinches of black coal ash are sometimes added.

While some view it as a remedy for heartburn, Pain Mais remains a beloved dessert among Haitians.

6. Beignet Haïtien

Beignets are a popular treat enjoyed during the vibrant Haitian carnival, a cultural extravaganza featuring musical parades, colorful costumes, and a variety of delicious food. These carnival Beignets are freshly prepared and sold by street vendors, adding to the festive atmosphere of the event.

The recipe for Haitian Beignet is simple and they taste like heaven. So, if you plan to visit Haiti during Mardi Gras, make sure to try this wonderful snack.

7. Doukounou

Doukounou is a dish inherited from our ancestors the Tainos. It is from the same family as Tamales. However, this one is sweet.

It is prepared with corn flour, milk, sugar, cinnamon, raisins, vanilla extract, and beaten eggs. The raisins are traditionally wrapped in fresh banana leaves and steamed.

Before unwrapping, the pudding is allowed to cool and is then served at room temperature with a vanilla-cinnamon sauce.

8. Rum Raisin Ice Cream

Haiti evokes topical heat and rum. The heat means ice cream and the favorite flavor here is rum raisin. Haitians especially appreciate the national ice cream made with milk, vanilla, sugar, and the special rum Barbancourt, our heritage.

9. Konfiti (Jam)

If you are looking for a Haitian dessert that you can incorporate into your daily diet, grapefruit jam is the one for you. It is prepared by washing the peel of the grapefruit to remove the bitterness, and boiling it in sweet water and spices until the water is reduced. Grapefruit jam can be eaten on toast in the morning for breakfast.

Related: Most Popular Foods in Haiti

Related: Unmissable Haitian Christmas Dishes

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From refreshing tropical blends to surprising flavor combinations, these top 10 Haitian summer beverages will quench your thirst and leave you wanting more.

Get ready for a journey through the flavors of Haiti, with a dash of humor along the way!

1. Fresco

First up is the beloved Fresco, the undisputed champion of coolness. Imagine shaved ice, tropical syrups like passionfruit or coconut, and a hint of rum.

Add a sprinkle of peanuts for an unexpected crunch, and voila! You have a drink that’ll make your taste buds do the limbo and your worries melt away. Just be careful not to get brain freeze while savoring every delicious sip!

2. SourSop Juice

As they say: “ Don’t judge a juice by the bumpy skin of the fruit”, and Soursop is the best example of it! Get ready for a flavor explosion with SourSop Juice. This tropical elixir combines the sweetness of ripe soursop fruit with a tangy twist.

As you sip this zesty potion, your taste buds will do the salsa, and you’ll find yourself wondering how something so refreshing can be so ridiculously good. It’s like a party in your mouth, and everyone’s invited!

3. Cola Couronne

While other countries have Coca Cola, Cola Couronne is Haiti’s favorite. With its fizzy powers and the ability to quench your thirst in a single gulp, this soda is the perfect sidekick for any adventure.

For an extra kick to your Cola Couronne, don’t hesitate to add a splash of milk and plenty of ice! It’s the perfect way to turn up the pep and keep your drink refreshingly cool. Remember, when it comes to Cola Couronne and milk, ice is a non-negotiable ingredient. So grab your glass, add some milk, load it up with ice, and get ready for a fizzy adventure like no other!

4. Kremas

We can never stop talking about Kremas! When it comes to creamy indulgence, Kremas take the cake (or should we say glass?).

Made with coconut milk, sweetened condensed milk, and a sprinkle of spices, this Caribbean delight will transport you to a dreamy tropical paradise. Served chilled, it’s like sipping on a creamy cloud, and you’ll find yourself wondering if it’s possible to swim in a pool of Kremas. If only!

5. Bière Prestige

Raise your glass to Bière Prestige, the reigning monarch of Haitian beers. As the famous Prestige beer song goes, “Hold your Prestige High”, this beer deserves to be held in high esteem. This golden elixir is the perfect companion for lazy beach days or lively soirées.

With each sip, you’ll feel like royalty, and you might even catch yourself quoting Shakespeare to your friends. “To beer, or not to beer? That is the question.” Well, we all know the answer!

Fun fact about drinking beer the Haitian way: If a beer bottle doesn’t have the telltale ice fog on it, it’s simply not cold enough to satisfy a Haitian’s thirst. We Haitians have a unique standard when it comes to enjoying a cold brew. We look for that special “chemisette,” a frosty coating that tells us the beer is at the perfect icy temperature.

It’s a badge of honor, a sign that the beverage is ready to be savored and shared amongst friends. So, when it comes to enjoying a refreshing beer in Haiti, remember that the presence of the “chemisette” is the ultimate seal of refreshment approval.

6. Rhum

Haitian Rhum is not just a beverage; it’s a state of mind. It’s the perfect way to unleash the Caribbean Spirit. With its rich flavors and hints of tropical fruits and a rich catalog to choose from, a glass of Rhum will transport you to sandy beaches and swaying palm trees.

The best part? You don’t need a plane ticket to enjoy this Caribbean getaway. Just pour yourself a glass, put on your favorite island tunes, and let the good times roll!

7. Krèm Mayi

For those raised in Haiti, the mention of “Krèm Mayi” instantly brings back fond memories. Who can forget the catchy jingle that accompanied the Krèm Mayi vendor’s arrival?

“Krem mayi chokola frèz orijinal” echoed through the streets, signaling a moment of pure delight. In the scorching heat, nothing could beat the refreshing bliss of these popsicles.

And of course, the corn flavor reigned supreme, capturing our hearts and taste buds with its irresistible sweetness. Krèm Mayi holds a special place in our nostalgic hearts, reminding us of simpler times and the joy of savoring every icy sip.

8. Akasan

While many of the beverages mentioned are enjoyed chilled, Akasan stands out as a unique exception. Traditionally, the corn-based drink is best enjoyed hot, offering a comforting warmth that soothes the soul. However, in recent times, you can find canned versions of Akasan in supermarkets that can be enjoyed cold.

These canned delights possess the magical ability to turn hot days into cool, leisurely moments by the pool. So, whether you prefer your Akasan hot or cold, it remains a versatile and satisfying drink that has the ability to cool you down and uplift your spirits, no matter the temperature outside.

9. Sorrel Juice

Sorrel juice is made from the petals of the sorrel plant, known as Hibiscus sabdariffa. These vibrant red petals are infused in water, creating a tart and tangy base for the juice. To enhance its flavor and complexity, spices such as cinnamon, cloves, and ginger are often added during the brewing process.

The result is a captivating blend of floral notes, citrusy tartness, and a hint of warmth from the spices. The juice is typically sweetened with sugar or other natural sweeteners to balance out the tartness, creating a harmonious and refreshing beverage that is enjoyed throughout the Caribbean and beyond.

10. Rafrechi

If you’re in search of a natural and convenient beverage that requires minimal preparation, look no further than Rafrechi. “Rafrechi” says it all! Just hearing the word instantly gives you a sense of refreshment. It’s the ultimate on-the-go refreshment that keeps you cool throughout the day. Made with natural water as its base, all you need to do is add slices of refreshing cucumber, crisp lettuce, and plenty of ice.

With each sip, Rafrechi brings a burst of hydrating goodness, making it the perfect companion to beat the scorching heat of summer. The best part? When your water runs out, simply refill and enjoy the rejuvenating experience all over again. Rafrechi is the ultimate solution for quenching your thirst and lowering the temperature during those hot summer days.

As the temperature rises and the sun shines, remember to explore the refreshing world of Haitian beverages. Indulge in their flavors, share them with loved ones, and create memorable moments. With these wonderful options, your summer is guaranteed to be refreshing and enjoyable.

Related: 9 Tasty Haitian Desserts
Related: 10 Unmissable Haitian Christmas Foods
Related: 25 Famous Caribbean Foods

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Surely you have tried a delicious Cuban sandwich or indulged in the creamy delight of a Cuban-style flan. Well, those are just the beginning of the wide array of culinary delights found in traditional Cuban cuisine.

Cuban culture offers a wealth of attractions, and undoubtedly, food is one of them. Surprisingly simple yet incredibly appetizing, Cuban recipes embody a humble culinary style that stands apart from many modern technological innovations.

At the heart of Cuban cuisine lies a harmonious blend of flavors, akin to a perfectly orchestrated symphony for your taste buds. Just like the music, dance, and tropical beauty of Cuba, a delicious Cuban dish is a celebration of joy and charm.

Its diverse influences from Spanish, African, indigenous, and Caribbean cultures create a culinary treasure trove that will make you want to forget about any diet and simply indulge in a delightful feast for your senses.

A single Cuban dish contains a story and an unforgettable flavor. There are different variations of each Cuban recipe, depending on the available resources. What we present to you here are the 25 must-try Cuban foods that will truly enhance your culinary journey. 

1. Ropa Vieja (Old Clothes)

Ropa Vieja is arguably one of the most well-known Cuban dishes worldwide. This dish is believed to have originated from the culinary traditions of the Spanish Canary Islands. It features tender boiled and shredded meat cooked in a flavorful sauce with onions, bell peppers, bay leaves, cumin, and other ingredients.

While beef is the commonly used meat in this recipe, it can also be prepared with pork or, in rare cases, chicken. The key to this dish is to accentuate the meat’s natural flavors, so it’s important to handle the boiling process with care.

Here’s a secret: try simmering the meat in a delicious bean broth for an extra-special result.

2. Arroz y Frijoles Negros (Rice and Black Beans)

Rice and black beans are must-have accompaniments in Cuban cuisine. They are essential for a satisfying Cuban lunch or dinner, often paired with main dishes like Ropa Vieja or Lechón asado.

Preparing these two components takes time and attention to detail, with no shortcuts. The key to perfecting the dish lies in the special cooking process. The rice should be cooked until it becomes tender and fluffy, while the beans should have a creamy, stew-like texture.

3. Arroz Moros y Cristianos (Moors and Christian Rice)

The Moors and Christians rice dish is a delightful combination of rice and beans, representing Cuba’s African heritage. Another variation of this dish is called Congri, which uses red beans instead of black beans.

The preparation of the black beans is similar in both dishes. It’s important to ensure the beans are soft before mixing them with the rice. Once ready, the beans and rice are combined and seasoned with garlic, onion, bell peppers, and cumin, just like in the black beans recipe.

4. Lechon Asado (Roast Pork)

Ready to savor the irresistible flavors of Cuban Roast Pork?

In the Cuban countryside, the tradition of raising pigs is still cherished, particularly in the eastern regions. One culinary masterpiece that stands out is the Cuban roast pork, which is highly desired and eagerly savored by all who taste it.

During Cuban holidays, roast pork takes center stage as a special dish, offering delightful variations that please different palates. The authentic flavor of this dish is a result of the lengthy cooking process and the captivating mojo salsa, crafted with garlic, seasonings, and vinegar, adding an enchanting touch.

5. Yuca con Mojo (Yucca con Mojo Salsa)

Yucca with mojo is a popular Cuban dish often served at family celebrations. Yucca root, also known as cassava root, is easy to prepare and offers remarkable nutritional value. However, it’s important to keep in mind that it contains a higher amount of carbs, so enjoying it in moderation is recommended.

There are two ways to cook yucca with mojo: boiling and frying. Whichever method you choose, boiling is essential to get that tender texture just right. Once cooked, it’s time to drizzle on the mojo sauce and, if you’re feeling fancy, sprinkle some crispy pork rinds on top. 

6. Cubano (Cuban Sandwich)

The Cuban sandwich, a cherished creation from the Cuban American community, elevates Cuban cuisine with its crusty bread and irresistible fillings. Variations include Pan con Lechón (roast pork) and the classic ham and cheese.

This flavor-packed sandwich combines ham, cheese, and savory roast pork. A touch of mustard, pickles, and sometimes mojo salsa complete this culinary delight. Get ready for a mouthwatering experience that embodies the essence of Cuban cuisine.

Not surprising, the Cuban Sandwich is also one of Florida’s most famous foods.

7. Pan con Lechón (Cuban Roast Pork Sandwich)

If you’ve ever been to Cuba, you’re likely familiar with this next treat. The delicious pan con lechón is a classic sandwich found in Cuban cafeterias and street food stands.

Bread filled with roast pork is the go-to sandwich on the island. The soft bread complements the shredded pork and its flavorful mojo sauce. You can also add tomato, lettuce, and pickles for extra freshness.

8. Arroz con Huevo Frito (Rice and Fried Eggs)

Rice with fried eggs is a beloved staple in Cuban households. Despite the notion that it’s a simple meal associated with low-income families, this dish proves otherwise.

The truth is, Cubans hold a deep affection for this dish, especially when paired with a ripe banana. Fried egg and rice live up to their straightforward name. The key lies in the texture of the egg yolk, which should be soft to complement the rice’s dryness.

9. Picadillo a la Habanera (Ground Beef)

Ground beef a la habanera is a delicious dish made by cooking minced meat with spices, tomato sauce, potatoes, and olives over low heat. It originates from Cuba’s Spanish heritage. It can be made with different types of meat like beef, pork, chicken, or turkey.

This dish is a popular choice for everyday meals in Cuba. It is usually served with rice, fried ripe plantains, and sometimes beans.

10. Masas de Cerdo Frita (Fried Pork Chunks)

Fried pork dough, or Masitas, is a popular Cuban dish featuring diced pork marinated in lime or sour orange juice and a pinch of salt before being fried.

This crispy fried pork is a common addition to an authentic Cuban meal across the island. It is typically served with mojo sauce and onions, which add a touch of tenderness to the fried meat.

11. Tamal Cubano (Cuban Tamales)

The tamale is a popular dish in Latin America, featuring corn as its main ingredient, which is abundant in this region. However, each country and region has its own unique way of preparing this recipe.

In Cuba, you can find various versions of tamales that differ in flavor and corn texture. Cuban tamales range from sweet varieties to those filled with seasoned meat and sauce. The texture can vary depending on the cooking method, either in individual layers (firm) or as a casserole (thick or soupy). It’s important to note that corn leaves are used to wrap the Cuban tamale.

12. Vaca Frita (Cuban Shredded Fried Beef)

Fried beef is a dish similar to Ropa Vieja, as the meat preparation is practically the same. However, unlike Ropa Vieja, fried beef doesn’t include tomato sauce.

To make fried beef, boiled and shredded beef is marinated with lime or sour orange juice and salt. Then it’s fried with garlic and onion, resulting in a simple yet flavorful recipe.

13. Plátano Maduro Frito (Fried Ripe Plantains)

Ripe plantains are a favorite companion for Cuban meals, brought by African cultures to the island. They add a special sweetness that Cubans love. Making them is easy: just slice the plantain and fry it in hot oil. You can sprinkle some salt and seasonings on top if you like.

Fried ripe plantains go well with different meal combinations like rice and black beans with meat, rice and a fried egg, or rice with picadillo a la habanera.

Can you resist the temptation of this mouthwatering snack?

14. Bistec de Cerdo Encebollado (Cuban Pork Tenderloin)

The pork steak is Cuba’s answer to the American beef steak. Unlike the United States or Canada, where steak is usually associated with beef, Cubans primarily use pork or chicken for their steak dishes.

One popular variation is the Cuban pork steak with onions, which holds a special place in the local cuisine. Typically, the steak is thin and juicy, seasoned with a pinch of salt, garlic, onion, and oregano.

Prepare yourself for an unforgettable experience, because once you try the flavorful pork steak with onions, its incredible taste will stay with you forever.

15. Tostones o Chatinos

Looking for a delicious starter to kick off your meal? Have you ever tried Tostones, also known as Chatino?

These crispy delights made from fried plantains are a beloved traditional Cuban appetizer.

The process is simple: slice the plantains (bananas), fry them, flatten them, and fry them again until golden brown. Whether you enjoy them plain or with a tasty sauce, Tostones are a versatile and mouthwatering choice.

Plus, have you ever experimented with different fillings for your Tostones? The possibilities are endless!

16. Arroz Amarillo Con Pollo (Yellow Rice with Chicken)

Rice dishes with a mix of ingredients are popular in Creole cuisine, especially during family gatherings and celebrations. This dish is a simplified version of Spanish paella, easy to make in large amounts while still retaining its special taste.

Yellow rice with chicken comes in different textures, depending on how it’s prepared. You can enjoy it dry and firm or moist and soft, also known as Arroz con Pollo a la Chorrera. It’s up to you to savor this comforting and delicious dish.

17. Arroz Imperial (Imperial Rice)

Imperial rice is another famous Cuban recipe for combined rice. Like arroz con pollo, this dish includes colorings or tomato sauce, which gives the rice a yellow color.

This type of rice dish incorporates various ingredients, including shredded chicken, fried ripe banana, mayonnaise, and bell peppers. Each ingredient is prepared separately, and then they are combined to form a rice cake-like dish.

18. Fufú de Plátano (Plantain Fufu)

Banana Fufu is one of the few vegan dishes in Cuban cuisine. This healthy meal is made with boiled plantains and a fried seasoning known as sofrito. The boiled plantain is mashed with a fork and mixed with the sauce, creating a soft, semi-dry dough.

Although it is typically vegan, fufu can also be a favorite for meat lovers. This delicious seasoned plantain dough is often served with fried pork skin, known as Chicharrones.

19. Fricasé de Pollo (Chicken Fricassee)

The chicken fricassee is another delicious dish where meat is accompanied by a tasty tomato sauce with seasonings. The chicken is cut into portions and marinated for a few hours with salt, crushed garlic, onion slices, chili pepper, bay leaf, and sour orange juice.

Then, the chicken pieces are browned in hot butter or oil, and the marinade with onions, chili peppers, well-crushed garlic, bay leaf, and orange juice is added. Finally, tomato puree, dry wine, water, salt, and pepper are added.

20. Enchilado de Camarones (Shrimp Enchilado)

Shrimp is a true culinary star in Cuba, much like its luxurious counterpart, lobster. While it may be a bit pricey for locals, it’s quite affordable for tourists to enjoy.

Now, let’s talk about the mouthwatering shrimp Enchilados!

This dish boasts irresistible aromas that fill the air as it cooks. Don’t worry, preparing it is a breeze—all you need is a delicious sauce made with spices and tomato. Get ready to savor the incredible flavors of this easy-to-make delight!

21. Ajiaco Cubano

The ajiaco is one of the emblematic dishes of Cuban cuisine, both for its flavor and for its cultural value. The wide variety of ingredients included represents the cultural diversity of the nation.

This dish consists of a thick broth made of vegetables, yucca, ripe banana, potato, pumpkin, pork, stir-fry, etc. The ajiaco is eaten very hot and brings together different types of meat and the typical Creole seasoning composed of garlic, chili and onion. It is simply irresistible.

22. Carne con Papa (Meat and Potatoes)

This Cuban food is based on pork or beef. Spices, a rich tomato sauce, and potatoes cut into squares are added. In some places wine is added and in others beer. It is served with rice, fried or ripe plantains, and vegetables.

The truth is that there is no specific season to taste this Cuban dish, so you can try it in any traditional restaurant.

23. Cuban Arroz con Leche

How can something as simple as rice, milk, sugar, and cinnamon create such a delightful dessert?

Rice pudding, one of the most coveted sweet rice recipes in Cuba, holds the answer. This irresistible treat, often homemade but also available in restaurants, is served in round bowls and sprinkled with a touch of ground cinnamon.

Have you ever tried this delightful combination of flavors in a dessert?

24. Flan

Flan de leche is undeniably one of the most renowned Cuban desserts worldwide, and it’s a must-try for any dessert lover. This delectable treat comes in various flavors, including the classic plain version as well as delightful variations like coconut or pineapple-infused flan.

The preparation of flan de leche involves a blend of different types of milk, such as evaporated, condensed, and regular milk. Additionally, eggs and sugar are essential ingredients. One of the secrets that makes this dessert so special is the cooked sugar syrup, which is skillfully added during and after cooking to create a caramelized coating around the flan.

25. Casquitos de Guayaba (Little Guava Shells)

Guava, alongside mango and Mamey Sapote, is one of the most widely recognized fruits from Cuba. It holds great culinary value, particularly in desserts. One such traditional delicacy is guava Casquitos, which is often enjoyed with regular cheese.

The name “Casquitos” comes from the shell-like shape of the guava fruit. To prepare this dessert, the seeds are removed, leaving behind the shell-shaped flesh. The fruit is then cooked briefly to maintain a desirable texture without becoming overly soft. Finally, a syrup made with sugar is added to enhance its sweetness.

Related: Top 20 Cuban Desserts You Need to Try Out

The post Top 25 Cuban Foods (Traditional Cuban Dishes) appeared first on Chef's Pencil.

Haitian cuisine is a fascinating blend of many culinary influences – a distinctive fusion of French, Spanish, African, Arabic, Taino, and American dishes.

Like other Caribbean islands, Haitian cooks have developed unique cooking techniques and use the freshest local ingredients to create unique, delicious, and simply unforgettable traditional dishes. 

If you’re looking forward to sampling a range of exotic, mouth-watering treats on your next trip, we’ve listed 20 typical Haitian dishes every traveler should experience when discovering this incredible Caribbean island.

1. Soup Joumou

Soup joumou is placed #1 on our list because it symbolizes freedom for Haitians. In 2021 it was also added to UNESCO’s Intangible Cultural Heritage list of global treasures. 

This soup, made with squash purée, beef, potatoes, and vegetables, is traditionally served on New Year’s Day to celebrate Haiti’s hard-fought independence from France.

It was once the exclusive delicacy of the white masters, while the enslaved people who prepared it were forbidden to eat it. But since January 1st, 1804 – the day Haitian revolutionary leader Jean-Jacques Dessalines declared Haiti’s independence – joumou has become a symbol of freedom that graces every Haitian’s table on New Year’s Day. 

At home, with family and friends, everyone hopes to enjoy a bowl of soup joumou on that day – a culinary event and celebration of freedom that’s not to be missed.

2. Kremas

Haitian kremas is an emblematic Haitian alcoholic drink served on special occasions in Haiti. It’s a luscious cocktail of coconut milk, unsweetened condensed milk, sweetened condensed milk, spices, and rum.

Together, they create a sweet, smooth, and creamy texture, and a small glass is enough to make your taste buds explode with pleasure. During the Christmas holidays, kremas is a must-have drink, but be cautious – it’s so delicious that it’s tempting to keep on drinking. But all that alcohol will shock you when you try to stand up!

3. Fritay

Fritays are small pieces of pork, marinated and then grilled (griots), and served with a hot sauce and fried plantains. They are the favorite meal of Haitians in a hurry and are sold all over the country by roadside chefs with cooking equipment installed under a makeshift hut. 

At first, you may be wary of trying them, once you’ve taken the plunge and tasted a sample, you’ll be delighted that you have and likely be back for more!

4. Legim

Legim is among the most popular Haitian vegetable stews. It is made from a wide variety of vegetables, including green beans, watercress, chayote squash, carrots, cabbage – the list goes on, and every Haitian cook has their unique take on the basics.

5. Pikliz

According to some, pikliz takes its name from the English word pickles. This makes sense, as pickles everywhere are a mixture of raw vegetables macerated in vinegar – just like the Haitian pikliz. Pikliz is hands-down every Haitian’s favorite condiment. If you try it, you’ll notice that no matter how much pickliz you devour, there is rarely enough.

This crunchy blend of cabbage and carrots makes this condiment the perfect side dish. It makes an ideal partner for all kinds of fried dishes such as griot, fried chicken, weighed banana, etc, as the acidity of the pickliz balances the rich fattiness of the fried food.

6. Pate Kòde (Haitian Patties)

This might be your new favorite if you’re looking for a new comfort food. Pate kode are delicious and you’ll have plenty of choice of fillings, such as hot dogs and eggs, smoked herring and eggs, chicken and cabbage, etc.

The possibilities are endless when stuffing these patties, you can literally put whatever you want in them and they’ll still taste good!

7. Haitian’s Russian Salad

No matter what Haitian event you’re attending, potato and beet salad almost always finds its way onto the table.
This famous Haitian combo is a special local take on the more traditional versions of the Russian salad. It is a colorful salad made of potatoes and mayonnaise mixed with the beet’s scarlet color, making it appealing to the eye and the palate. It is found in every Haitian home during the holidays and on Sundays and is often accompanied by rice djondjon or macaroni gratin.

8. Akasan

Akasan is a specialty found throughout Haiti. Usually served hot or warm at breakfast accompanied by bread, it is a real treat for the stomach and a source of income for the many vendors who sell it.

This drink is prepared with cornmeal or milled corn kernels, milk (as desired), and aromatic spices such as cinnamon. These ingredients make akasan a filling drink that’s also a valuable source of nutrients. 

9. Tchaka

Tchaka is one of the most popular specialties of Haiti. It combines red peas, dried cracked corn, and smoked and salted pork meat (especially pig’s trotters). It needs to simmer for many hours for the flavors to develop and takes a day to prepare.

Although a bit time-consuming, the preparation of this dish is quite simple. The peas and corn are cooked separately and then mixed with the pork. The mixture is spiced to taste and left to simmer until the tchaka has the desired rich consistency. A simple but mouth-watering preparation that’s well worth waiting for.

10. Kasav

This versatile bread is made from manioc. It is usually eaten for breakfast, as a snack, or in the evening with butter, mamba, jam, avocado, or anything else you feel like. It can also be filled with coconut – really, the only limit is your imagination!

11. Dous Makòs

Dous Makos is a variety of vanilla fudge originating in Petit-Goave, Haiti. The sweet usually contains three signature stripes:

• A light-colored vanilla layer
• A chocolate layer
• A red layer made with food coloring

The candy was created in 1939, by Fernand Macos, who many consider the founder of the Haitian version of the Hershey family. Look out for this luscious treat whenever you’re in Haiti -it’s now a part of the country’s food culture!

12. Bonbon Siwo

If you want to add the flavors of Haiti to your table, bonbon siwo, Haitian gingerbread, is the dessert for you. This hot and spicy tropical treat is also easy to make.

It’s dark and dense thanks to the coconut milk and cane syrup and is boldly flavored with fresh ginger, cloves, and cinnamon. Make this Haitian treat for your loved ones to serve with a cup of hot chocolate or milk.

13. Haitian Pork Griot

Haitian griot is a recipe for marinated pork that is so succulent that even a dedicated vegetarian could make it their favorite dish! But, joking aside, there’s a good reason why Haitian griot is genuinely one of the most famous meat dishes in Haiti and a favorite at family gatherings and celebrations.

Boneless pork is marinated in a broth of citrus, garlic, onions, shallots, and a mixture of spices before being pan-fried until crispy. You can accompany the griot with rice, bannann peze (fried plantain) and don’t forget to add some pikliz (pickled veggies).

14. Diri Djondjon

Diri djondjon is a classic Haitian rice dish cooked with local black mushrooms called “djondjon”. These provide a unique flavor and impart a striking gray-black color to the rice. 

Djondjon rice is cooked like traditional rice, but seasonings and additional ingredients vary. Although it’s typically prepared with lima beans, fresh or frozen peas can make an acceptable substitute! It will be just as good. The dish can also be served with fish, chicken, or shrimp mixed into the rice, making it extra filling and delicious.

15. Bouillon tèt kabrit

Bouillon tèt kabrit is a traditional dish that receives very mixed reviews. The name means ‘bouillon with a goat’s head’ in English, and an entire goat’s skull is one of the key ingredients.

The tender goat meat is simmered in a traditional Creole sauce for this Haitian dish, including the goat’s guts and intestines. It is served with seasonal vegetables or rice for a mouthwatering and hearty meal worth trying.

16. TomTom ak Kalalou Gombo

Although Tomtom ak Kalalou Gombo is now considered a specialty of Jeremie in southern Haiti, in colonial times, it was the daily meal of Haitians. It’s made from boiled and crushed breadfruits served with seafood and okra sauce.

Tomtom ak kalalou is made for sociable mealtimes. The traditional way to serve this dish is to place the mashed breadfruit in the middle of the table, the gumbo purée next to it, and invite the assembled guests to take turns digging in with their fingers. Next, they dip it into the gumbo sauce to season and finally pop it into their mouths in one go. Then pause to enjoy until the next round. This dish is the ultimate sharing experience for those who want to spend time bonding with their family.

PS: If you get the opportunity to try this dish, remember to swallow without chewing, as that is considered bad manners.

17. Pain Patate

Looking for a dessert to warm you up? Pain Patate is undoubtedly one you should look out for. Very popular among Haitians, it’s prepared with healthy sweet potatoes and spices. 

The consistency can be anything from meltingly soft to as firm as banana bread, depending on the cook. However, if you like desserts, it’s guaranteed you’ll love this.

18. Diri ak Lalo

Diri ak Lalo is a traditional stew based on dark green lalo (jute leaves). This dish, when served with crab, is typical of Artibonite cooking and is one of their signatures takes on Haitian cuisine. This flavorful dish can also include beef or be meat-free and is served with national white rice.

19. Bouillie de Bananes Plantains

Another Haitian breakfast favorite is Labouyi Bannann (plantain porridge). It’s a must-try for every visitor to Haiti. 
Porridge has long been an integral part of Caribbean cuisine. As a nutritious, low-glycemic carbohydrate full of fiber, porridge keeps you feeling full for an extended period. Rather than more common grains such as oats, wheat, and corn, Labouyi uses plantains. The result is meltingly soft, creamy, and light.

20. Mayi Moulen ak Zepina (Corn and Spinach)

Corn with spinach is a typical Haitian dish. Fresh local spinach is chopped and sautéed with onions and tomatoes. The coarse corn is then boiled to create a smooth, chewy cornmeal paste.

As Mayi is an excellent source of protein and iron, it’s typically served at breakfast with slices of fresh green avocado – the perfect energy boost to start the day. When planning a busy day’s sightseeing, there’s nothing better than this spinach corn dish to keep you energized all day.

Related: Most Popular Haitian Desserts

Related: Unmissable Haitian Christmas Foods

The post Haitian Food: 20 Best Dishes to Try in Haiti appeared first on Chef's Pencil.

Guyana has a very vibrant history and was fought after by the Dutch and British. During this period, African slaves were brought here to work on the sugar plantations.

After the abolishment of slavery, indentured immigrants from India, China, and Portugal were shipped in, bringing with them their native dishes. The country’s first people, the Amerindians, also played a part in developing this unique cuisine. Together, this land of six races brings to the world food like no other nation on earth.

Let us jump right into the most delicious Guyanese dishes you must try on your next visit to Guyana.

1. Pepperpot

Pepperpot is the national dish of Guyana and celebrates the contribution of the nation’s first people.

It is a slow-cooked meat stew using beef, but some versions use mutton, pork or chicken. The meat is cooked with peppers, cinnamon, spices, and cassareep (a sauce made from cassava root (yucca) and a handful of other ingredients).

Soaking up the decadent stew with a piece of homemade bread is a great way to enjoy this dish, especially on Christmas morning.

2. Cassava Bread

Cassava bread is a crispy-thin flatbread made from grated cassava dried to a powder. The taste of cassava bread is like that of a rice cracker and it goes well with peanut butter or pieces of avocado as a fantastic snack.

3. Farine

Farine is made from cassava root flour and has the consistency of couscous. The taste is bland, similar to rice, and goes well with a delicious curry or spiced vegetables.

4. Metemgee

Metemgee is a hearty and thick soup bursting with the flavors of African influence.

This tasty dish involves boiling together vegetables and hearty starches such as plantain, yam, cassava, sweet potato, and others. The vegetables and starches are all combined with some meat in a coconut milk broth.

5. Cook up Rice

This luscious blend of peas, rice, meat, and coconut milk makes a heart-warming meal. Cook up is a highly customizable dish with many variations using different types of beans, peas, and meat. Cook-up with pepper sauce (blended pepper in lime juice or vinegar) on the side really gets your taste buds going!

6. Curry and Roti

This dish is of East Indian origin and uses meat such as chicken, fish, duck, shrimp, and crab. 

The meat is cooked in a mixture of curry powder and masala (a blend of dry-roasted ground spices such as cinnamon, cardamom, cloves, nutmeg, and others). It simmers until the meat is tender and a thick gravy is left behind.

These infused pieces of meat in gravy are scooped up with either roti (a flaky flatbread), rice, or dhal puri (roti stuffed with seasoned yellow split peas ground up into a smooth paste).

7. Dhal

Dhal is a soup-like dish of Indian origins made by boiling yellow split peas in water with garlic, pepper, and other spices. A swizzle stick can be used to make the dhal smooth and then slightly burnt cumin and garlic are added for a hint of smokiness.

This flavorful gravy with rice or roti can be paired with any meat or vegetable dish.

8. Coconut Choka

Coconut choka is ground fire-roasted coconut seasoned with onion, garlic, and lots of pepper. It is enjoyed with rice and dhal and is quite a zesty meal. 

Choka can also be made from roasted eggplant and tomatoes or fish, which are then mashed and seasoned with onion, garlic, pepper, and fresh herbs.

9. Seven Curry

“Seven curry” reflects the incredible flavors of India and is traditionally served at Hindu religious functions.

The seven curries are potato, channa (chickpeas), eggplant, eddoes (similar to taro), pumpkin, spinach, and katahar (a type of breadnut). 

This finger-licking meal includes the curries, rice, dhal, and chutney (a spicy condiment from cooked green mango and pepper) served in a giant water lily leaf. It is usually eaten using the fingers rather than a spoon.

10. Bake and Saltfish

Bake and saltfish is a typical breakfast meal and consists of fried dough and saltfish. The dough puffs up as it is fried in oil for a crispy outer shell and a pillowy-soft hollow inside.

11. Black or White Pudding with Sour

This dish shows a direct influence of the British and Irish. Black pudding is a blood sausage with rice, flavored with fresh herbs and other seasonings, stuffed into the intestines of a sheep or cow.

White pudding contains all the ingredients of black pudding except the blood. Dipping pieces of the “pudding” in sour (a local condiment made with mango or tamarind) elevates the dish to a whole different level.

12. Garlic Pork

This Portuguese pickled meat dish is made from chopped pieces of succulent pork seasoned with large amounts of garlic, pepper, and fresh herbs.

The meat sits in brine for up to 4 days to pickle before cooking in its fat until brown and tender. It goes best with homemade bread and is popular during the Christmas season in Guyana.

13. Chicken Foot Souse

This dish has European origins and consists of chicken feet. Other variations include the ears, feet, knuckles, and shoulder of a pig, or the heel of a cow and the head, which becomes gelatinous when cooked.

The cooked meat or trimmings are usually soaked in a brine made of water, lime juice, cucumbers, hot pepper, salt, and specially prepared seasonings.

14. Black Cake 

Black cake is a rum-soaked fruit cake that is popular at Christma time and special events.

This sinful treat closely resembles a chocolate cake but do not be fooled. The dark color is thanks to the bits of fruit heavily soaked in red wine and dark rum.

15. Fried Rice

Guyanese fried rice is made with a medley of ingredients such as meat, eggs, vegetables or seafood. It resembles Chinese fried rice but with a  fascinating West Indian twist. Chinese Five Spice -a blend of cinnamon, fennel, cloves, star anise, and Szechuan peppercorns – gives Guyanese fried rice its distinctive flavor.

16. Chowmein 

With influences from the Chinese, Guyanese chow mein is a mix of noodles, chopped up veggies, meat, and sauces of your choice fried in oil.

Whilst hot, this food tickles the taste buds with the amazing taste of marinated meat and sauces including soy, cassareep, and others.

17. Wild Meat

Wild meat is legally sold in Guyana so it is quite usual to eat certain wild animals.

But it’s only legal to hunt wild animals such as Labba (Cuniculus paca), Capybara (Hydrochoerus hydrochaeris), Peccary (Tayassu pecari) and Iguana. These exotic meats are consumed either in a curry or stew – so if you’re adventurous, be sure to try some of these Gyanese delicacies.

18. Pholourie

Pholourie is a crispy fritter made by frying balls of spicy yellow split pea dough. Served with a side of sour, it is a mouth-watering snack for when you’re on the go.

19. Egg balls

Eggball (or egg balls) is prepared by covering a boiled egg in a mix of boiled and mashed cassava, raw egg, and spices, and then frying it. Just like pholourie, a side of sour makes for a filling and flavorsome snack.

20. Plantain Chips

The plantain is cut into numerous round or long thin pieces, which are then deep-fried to give you a delightfully crunchy snack. Much like chips and dip in other parts of the world, plantain chips pair well with sour.

21. Chicken Foot

Chicken foot does not include any part of a chicken. Rather, it is made from strips of spiced dough. Once fried, these strips, seasoned with flour, curry powder, and cumin, closely resemble chicken feet.

They are quite crunchy, but leaving them in the liquid-y sour for a while will soften them a tad.

22. Tennis Roll and Cheese

Tennis roll is very much like a dinner roll with a slice of extra sharp cheddar cheese in the centre. It is a snack that can be enjoyed any time of the day with a cool refreshing beverage or a hot cup of tea or coffee for a moment of bliss.

23. Fried Fish and Bread

Fried fish and bread is fried fish placed in a tennis roll with ketchup and pepper. The crunchiness of the fish against the softness of the bread makes it a much-loved sandwich.

24. Gun Oil

Gun oil is corn in fresh coconut milk seasoned with salt, pepper, and thyme and cooked until all the flavors are infused into the corn. It is then served with some of the “juice” for a powerful combination that is believed to give men strength and help them stay fertile.

25. Pastries and Patties

Pastries and patties are common snacks that feature fruit or meat fillings in a crumbly dough. They’re enjoyed anytime, anywhere.

Scrumptious options include Chinese cake (candied, mashed black eyed peas), pine tart (candied pine nuts), cheese roll, chicken, beef, etc.

Guyanese food gives you a taste of almost every country in the world due to its first settlers, slavery, and indentured labor. With the combination of different cultures adapting the local spices, meat, and vegetables takes you on an exciting culinary journey and truly deserves the accolade of being a genuine fusion cuisine.

Did we include your favorite Guyanese food on our list? We’d love to hear your opinion, so if you have more suggestions, be sure to leave a comment below and share your feedback with our community.

26. Sorrel Drink

Well….this is not really a food, but this drink needs to be part of every respectable round-up on Guyanese cuisine,

Sorrel drink has its origin in West Africa, but it’s one of the most popular drinks in Guyana makes. Sorrel is a species of the hibiscus family. The sepals keep the petals of the flower together before it blooms. As the flower matures, the sepals become bright red and fleshy. 

The sepals are removed from the ovary and used to make sorrel drink. They are boiled in a pot with water and spices to extract their color and flavor. What you get is a vibrant red liquid which looks very Christmas-y.

The liquid is then cooled, sweetened to taste and left to sit overnight. When it is time to serve, it is passed through a sieve, then poured in a tall glass over ice. Some people add alcohol to take this refreshing beverage to the next level.

27. Tamarind Balls

Tamarind balls are a crowd-pleaser and a popular snack in Guyana. It is the perfect combination between sweet and sour. 

Fresh tamarind is peeled and mixed into a thick paste. It is then flavored with salt, finely crushed garlic and pepper. The paste is then rolled into small balls and coated with sugar. Some people prefer spicy, some prefer it sweet and some prefer it sour. 

28. Coconut Buns

Coconut buns are a rich but not very sweet dessert made from shredded coconut, flour, eggs, and sugar. It is topped with either raisins or cherries for an added hint of sweetness.

29. Potato Ball

Potato ball are very popular in Guyana and they are similar to cassava balls or egg balls. Potatoes are boiled, crushed, seasoned, shaped into balls, rolled in eggs and flour, and fried. They are served with mango sour as well. Delicious!

30. Honey Roasted Peanuts

Peanuts are loved worldwide, except by those who are allergic of course. This favorite Guyanese snack involves peanuts which are roasted in a honey syrup mixture to give it a sweet and toasty flavor.

They are usually served in paper bags and some street vendors roast them fresh, right in front of your eyes. This ensures you get them hot for the best experience.

If you’re interested in the Guyanese cuisine, check out these the stories below:

Related: The Best 20 Guyanese drinks.

Related: The Best Desserts in Guyana

The post Top 30 Guyanese Foods To Try Out (With Pictures!) appeared first on Chef's Pencil.

Puerto Rico is a territory of the United States and, as such, is highly influenced by American culture. But despite this, it has retained many of its cultural and historical values. This can be seen in the numerous and varied dishes that the island has to offer.

Puerto Rico: A brief history of its food

This island in the middle of the Caribbean is renowned for its rhythms and flavors. And that certainly doesn’t just describe the people who live there; it also applies to many Puerto Rican dishes.

Puerto Rican cuisine is characterized by colorful and seasoned dishes that bring a savory (not to be confused with spicy!) touch every meal. Even though the island is full of McDonald’s, Burger King, and the like, the typical local food is a powerful connection to the island’s culture and history.  

Through the typical food Puerto Rico offers, you can taste the juxtaposition of three different cultures: the Taíno, the African, and the Spanish. The Taíno were the first people Christopher Columbus met when he arrived in 1492. At that time, when there were no large animals on the island, the diet was restricted to vegetables, fruit, and small mammals. Without large mammals to hunt, the people became skilled fishers.

The Spanish brought wheat, chickpeas, onions, garlic, herbs, and olive oil, now all essential ingredients in Puerto Rican cooking. 

From Africa came coconut, rice, plantain, cassava, tamarind, and more, and with enslaved Africans came deep-frying: cuchifritos. 

This melting pot of civilizations can be experienced in Puerto Rican cuisine today, and many of 

these imported foods are the staples of its gastronomy. 

Ready to try some of the most popular Puerto Rican dishes on your next Island adventure? Here are 25 of the best to tempt you!

Puerto Rican Deep-Fried Dishes 

If you ever find yourself in Puerto Rico, the chances are that you will make a stop at the beach. In beachside places like Piñones or Luquillo, the first thing that hits you is not the smell of the ocean, but of the frituras. Kiosks filled with fried food line the two-way street that borders the beach.

What makes these kiosks authentic is that most of the food is made over a wood fire, bringing out the authentic flavor of these fried dishes. 

1. Alcapurrias

Made from green plantains and yautía (taro root), this ‘dough’ is often filled with stewed crab meat, ground beef, chicken, and even seafood. Once stuffed, it is fried in a large pan filled with hot oil over an open wood fire until golden brown.

2. Bacalaitos

These cod fritters are usually served at beach kiosks but can also be found at roadside establishments and cultural festivals. Like the alcapurria, they are fried in hot oil, resulting in a crispy coating and a chewy, juicy center.

Puerto Rican Plantain Dishes

Plantain is a crucial ingredient in many Puerto Rican dishes. This versatile root vegetable s the star of many dishes ranging from savory to sweet.

3. Tostones

The easiest of all the plantain-based dishes, all you need is a green plantain, and you’re good to go! This popular side dish is made by placing peeled, sliced plantain into a saltwater bath for a few minutes before frying for added flavor.

Once fried in hot oil, they are squashed with a tostonera (masher) and fried once more until crispy and golden. Tostones are best eaten with a mayo-ketchup dipping sauce. They can be enjoyed alone or topped with chicken, meat, or seafood.

4. Amarillos

If you’re not a fan of salty and savory, then the sweet version of the tostón may be to your taste. The difference is that it is made from a ripe plantain (one that has yellowed) that is peeled, sliced, and fried only once. Even though it is a sweet alternative, amarillos are often served as a side dish to the main course.

5. Pionono

This dish is made with ripe plantain. Once sliced and fried, it is rolled into an envelope for the meat filling. Finished with an egg wash and grated cheese sprinkled on top, it is oven baked. The result is a Puerto Rican version of a meat pie.  

6. Pastelón

Classified as the ‘Puerto Rican plantain lasagna’, this recipe is a delectable mixture of sweet and savory. This filling dish combines fried ripe plantain with layers of ground beef for a unique flavor.

7. Guineítos en Escabeche

This is often served as a side for a rice dish, roasted pork, or other meat. The guineítos consists of boiled green bananas marinated in a delicious mixture of olive oil, vinegar, garlic, olives, and sauteed onions.

8. Mofongo

The king of all plantain-based dishes, this is a centerpiece of many Puerto Rican celebration feasts. It’s made of fried green plantains mashed and seasoned with garlic and olive oil. Mofongo is usually topped off with chicken, meat, and even shrimp.

An authentic explosion of flavors, it’s often accompanied by the side of white rice. It’s a favorite across the island, so if you can try it – enjoy it!

9. Guanimes con Bacalao

From a recipe with a Taíno ancestry, these are a popular part of a typical Puerto Rican meal. The guanime is made by mixing cornflour and coconut milk until it forms a masa dough. This is then molded over a plantain leaf and tied off before boiling. It is typically served alongside stewed cod.

Puerto Rican Rice Dishes

Rice is another staple ingredient in Puerto Rican households and can be adapted for use in many main dishes and even desserts.

10. Arroz Mamposteao’

This white rice and red kidney bean recipe includes the essential elements of sofrito. Anyone who grew up in a Puerto Rican home knows there’ll always be a butter tub filled with a green paste. This sofrito is mainly made from peppers, onions, garlic, peppers, cilantro, and cilantro. This tasty mix gives this rice dish a savory kick and makes it an ideal accompaniment for sauteed diced ham.

11. Arroz Blanco con Habichuelas y Carne Frita

Rice and beans are a staple meal in any Puerto Rican household and are often served with meat, such as fried pork chops. Simple, filling, and packed with nourishment, this meal fills every Diasporican (Puerto Ricans living abroad) with memories of faraway days at home.

12. Arroz con Gandules

Rice with pigeon peas (also known as gandules in the USA), seasoned with sofrito, is a staple dish for special family gatherings such as weddings and Christmas celebrations.

13. Arroz con Dulce 

Arroz con dulce means sweet rice, a luscious Puerto Rican rice pudding with a creamy coconut base. It is typically served as a dessert during the holidays and on special occasions. 

Puerto Rican Soups

What is more comforting than a tasty soup on a rainy day or when you’re feeling under the weather? Many Puerto Ricans recall their grandmother serving them her special homemade soup when they were sick. And as luck would have it, these are often referred to as ‘sopa revive muertos’, which is to say, soups that can raise the dead!

14. Asopao de Camarones

This soup is characterized by its main ingredient: shrimp. It is made in a stew with sofrito, onion, peppers, garlic, tomato sauce, and rice. Although it’s a hearty meal in its own right, it’s often accompanied by a slice of avocado.

15. Sopón de Gandules

A bowl of hot pigeon pea soup will lift any spirit and quickly get you back on your feet. Like shrimp soup, it can have a side of avocado. Small balls of plantain can also be added to the stew.

Puerto Rican Pastries

Many of these pastries can be found in the local panadería, a cross between a coffee shop and a bakery, where you can grab a ham and cheese sandwich and a cup of café con leche.

16. Pastelillos de Guayaba

Also known as guava turnovers, these are made with a meltingly flaky filo pastry filled with guava paste and served sprinkled with sugar. Irresistible!

17. Brazo Gitano

Brazo gitano literally means ‘gypsy’s arm’. It’s a rolled sponge cake with a guava jelly filling, topped with a sprinkling of confectioner’s sugar. Even though, strictly speaking, it’s not a uniquely Puerto Rican creation, its roots on the island can be traced to Mayagüez on the west coast.  

18. Quesitos

This puff pastry is a throwback to Puerto Rico’s European history. This light and flaky dessert has a sweet honey outer coating filled with cream cheese. It’s usually served as a coffee break treat and is best when accompanied by a creamy café con leche (coffee with milk).

19. Mallorcas

Mallorcas are a sort of Puerto Rican sweet roll sprinkled with powdered sugar that you’ll find in many panaderías. As a sandwich, it ranges from the most basic with butter to the popular breakfast staple – Mallorca with ham, cheese, and scrambled eggs. 

Puerto Rican Christmas Dishes

Christmas is one of the most popular and highly celebrated holidays across Puerto Rico. Festivities start after Thanksgiving and continue until the eighth day after Three Kings Day, better known as las Octavitas – making it the world’s most extended Christmas. 

As elsewhere, it’s a time not only of celebration but also of togetherness. This is also the time of year when many Diasporicans (Puerto Ricans that live outside the island) return home for the holidays to celebrate with loved ones. ‘Tsupehis’ is a term that means a variety of food to be provided to fuel all that jolgorio (merriness).

Christmas dishes mainly contain four ingredients: coconut milk, vanilla extract, sugar, and cinnamon. Believe it or not, this combination has infinite versions, the epitome being Coquito.

20. Coquito

Coquito has a coconut cream and rum base, while some variations are even made with Nutella and pistachio for added flavor. Best served cold, this Puerto Rican Christmas beverage will have you singing aguinaldos (Puerto Rican Christmas songs) with friends, family, or even strangers in no time.

21. Pernil Asado

A traditional dish that is served all over the Island around Christmas time, but can mainly be found on the mountainside of Cayey in the lechoneras of Guavate. This seasoned pork joint is slow-cooked and left in the oven for a few hours until the cuerito or rind is crispy and the meat is meltingly tender and succulent.

22. Morcilla

Puerto Rican blood sausage is a Christmas tradition but is also served throughout the year, especially in Guavate. It consists of a pork casing filled with pig’s blood, cooked rice, garlic, and other spices. Rich and filling, it’s an acquired taste that’s well worth trying.

23. Pasteles

Made with green plantain and yuca (cassava), this can be likened to the Mexican tamale. If you are ever lucky enough to be in Puerto Rico at Christmas time, you’ll likely be served this seasonal delicacy. It is usually filled with chicken, salted cod, or other meats. In addition, pasteles can be accompanied by the arroz con gandules, see above, and roast pork.

24. Tres Leche

This Puerto Rican sponge cake is made with, you guessed it, three different types of milk: evaporated milk, sweetened condensed milk, and full-fat milk. The result is an irresistibly airy and moist cake, complete with a whipped cream topping.

25. Tembleque

The name of this traditional Puerto Rican coconut milk-based pudding means ‘jiggly’. It’s a traditional Christmas dessert that is often sprinkled with cinnamon.

If your next holiday or escapade takes you to Puerto Rico, remember that it is an island paradise and a melting pot of cultures. 

Despite being an American territory, its culture continues to be rooted in its Caribbean and Latino-American identity. Traditional foods are not only delicious but also a great starting point to help you connect with the island’s unique culture and fascinating history.

Related: 15 Popular Puerto Rican Desserts

Related: Most Popular Puerto Rican Fruits

The post Top 25 Foods of Puerto Rico – Best Puerto Rican Dishes appeared first on Chef's Pencil.