Caribbean cuisine is a melting pot of flavours from all over the world, combined with native ingredients dating back as far as the thirteenth century. Its colonial past means the food has been influenced by African, Spanish, Indian, Chinese and British cooking techniques, among many others, resulting in a unique food scene that's still yet to be truly appreciated by the rest of the world.
Each island has its own signature dishes, reflective of its individual culmination of cultures, and while many from Jamaica are known in the UK (think curry goat, beef patties and jerk chicken), there's a whole host of other fantastic flavours on offer. Caribbean food has very humble beginnings, yet uses some super-simple yet effective flavour and ingredient combinations.
Fresh seafood is abundant on many of the islands and integral to many favourite dishes such as Crabes farcis (stuffed crab), a Creole (African and French) seafood classic from Martinique, but many dishes (for example, Grenada's national dish Oildown) also contain simple, local ingredients such as cassava, yams and breadfruit combined with salted meats or fish. Plantains, beans and sweet potatoes are all used in a variety of ways, differing from island to island and the scotch bonnet chilli pepper is also quite ubiquitous throughout Caribbean cookery, beautifully flavoured as much as it is packed with heat!
The recipes below are a perfect starting point if you're looking to explore the flavours and dishes found across the islands of the Caribbean. From rich, hearty stews to zingy fresh ceviches, there's something for everyone.