Numerous elements set Caribbean islands apart from others. With amazing spices, far-flung recipe influences, fresh ingredients, these islands often offer the world’s most tantalizing food. They tend to provide the best items for food lovers who wish to have fantastic meals amid amazing tropical scenery.
Also known as the “Nature Isle of the Caribbean”, Dominica is twice as big as Barbados, and yet it is less populated than the latter. The wild island is rife with soaring volcanoes, lush rainforests, rivers that fall over gorges, and deserted beaches that have sea caves. It is blessed with lots of rainfall and volcanic soil that results in very fresh tropical fruits and vegetables. Local fruits such as guavas, mangoes and cherries make for delicious mixers and juices, plus its various citrus crops.
You will find goat meat, lamb, pork, beef and chicken products that are seasoned with fresh herbs, lime, spices and peppers. The last four things are the foundation of every form of Creole food. Moreover, restaurants tend to offer fresh items such as flying fish, kingfish and tuna occasionally. Restaurants often feature these fish items as “catches of the day”. To add more tropical flavor to your food, you can use signature sauce from Bello to your Dominica food.
Martinique is a French territory, which enjoys the usual Gallic craze for food items in all levels of society, but with a Caribbean twist. Here, you will find beach bars and bakeries that serve magret de canard to upscale restaurants, plus much alluring Creole cuisine paired with Martinique’s famous rum. Anticipate having things like green bananas and foie gras, plus exotic dishes such as urchin in cherry sauce and lobster in butter. These items are often served in eateries housed in French plantation houses and colonial villas.
People in this territory prepare food pretty well too. The food scene of this British territory is thriving, but the food culture of it has roots going back to the buccaneer settlers. Both local and international chefs keep opening fantastic restaurants, which make the food scene vibrant with Caribbean and European influences.
You will find farm to fork restaurants with local vegetables and fruits, budget places, high-end cafes, and food shacks that serve fried conch. The fare, ‘Old Caymanian’ is a diverse blend of Jamaican, Central American and British influences. Some of the Cayman Islands delights are fried land-based crab and cornbread with custard.
Trinidad and Tobago
The Trinidad island offers foods and flavors that cannot be experienced in other parts of the Western Hemisphere. Roti is the most popular dish on the island, but you will find various cuisines and cultures that make a blend of both the Caribbean and South Asian fare.
Roti is flatbread rolled with local seafood, vegetables and curried meats alongside various compliments and condiments. There are roti eateries and stands throughout Port of Spain, the capital of Trinidad and Tobago. The island is home to some of Caribbean’s finest street food.
This island has been producing nutmeg, cinnamon, ginger and cloves for a long time for local kitchens and export. So many flavors go into Grenada dishes, such as curried mutton, ginger pork and crayfish, and these food items makes the island a paradise for foodies. Almost every place serves plenty of local products, including newly caught fish, Grenada-made tropical vegetables and fruits as well as newly caught fish.
Like Martinique, Guadeloupe provides French Caribbean food, which is more and more recognized by loves of food globally. Guadeloupe’s sister island namely Guadeloupe may overshadow it, but its food and beverages scene retains a position of strength even today. You can have everything including boudin Creole sausage, traditional French brasseries, and street sandwiches that are made of flaky and soft fried flour and is full of various proteins.
Guadeloupe stands out from many other islands because it is an archipelago, meaning you can island hop and jump from place to place for food.
Jerk (food), alongside Red Stripe and reggae, is one of the national icons for Jamaica. Once invented as a way to preserve food, Jerk is now recognized as a Caribbean signature spice. Developed by escapers, it is meat soaked in a spicy sauce before it is slow-cooked above an allspice tree-wood fire. Chicken and pork have been among the conventional jerk food items, but today’s chefs prepare all kinds of items thus, including mutton, beef, fish and goat.
You will find many conventional Jamaican cuisines, such as ackee and saltfish here, but Jamaica keeps bring in a fresh crop of cooks who are doing all kinds of creative stuff. You can hop between a jerk-style chicken food cart and fine-dining restaurant in a matter of minutes.