13 Caribbean Dinners Bursting With Island Flavor You Can Make at Home

Close your eyes and picture it: warm sun, a soft sea breeze and a plate piled with smoky jerk chicken, rice and peas and sweet fried plantains. As the nights get colder, we could all use a little island sunshine. Caribbean dinners are packed with allspice, thyme, garlic, lime and a gentle kick of heat, and most of them are easier than you think. Which island would you visit first if you could pack your bags today? Let us cook our way there..

Jamaican Jerk Chicken, the Icon of Caribbean Dinners

Jerk chicken is the dish that put Jamaican food on the world map. The chicken soaks overnight in a fiery paste of scotch bonnet peppers, green onions, thyme, allspice, garlic and lime, then grills until it is charred, smoky and juicy. It is spicy, but in a warm, fragrant way. Not a big fan of heat? Use half a pepper and remove the seeds. Serve it with rice and peas for the full Caribbean dinners experience.

You will need: 3 pounds chicken legs and thighs, 1 bunch green onions, 1 to 2 scotch bonnet peppers, 6 garlic cloves, 1 tablespoon fresh thyme, 1 tablespoon ground allspice, 1 teaspoon cinnamon, 2 tablespoons brown sugar, 1/4 cup soy sauce, juice of 2 limes, 2 tablespoons oil, salt.

How to make it: 1. Blend everything except the chicken into a paste. 2. Cut a few slashes in the chicken and rub the paste all over. 3. Marinate overnight in the fridge. 4. Grill over medium heat, or roast at 425°F, for 35 to 40 minutes, turning a few times. 5. Cook until the inside reaches 165°F. 6. Rest 5 minutes and serve with lime wedges.

Jamaican Oxtail Stew That Falls Off the Bone

Oxtail used to be a cheap cut, and Jamaican cooks turned it into pure gold. The meat browns in a little caramelized sugar, then simmers for hours with allspice, thyme, scotch bonnet and butter beans until it is meltingly soft. The gravy is dark, rich and perfect over rice. It is one of the most loved Caribbean dinners, and your whole house will smell incredible. Have you ever tried oxtail?

You will need: 3 pounds oxtail, 1 tablespoon brown sugar, 2 tablespoons oil, 1 onion, 4 garlic cloves, 3 green onions, 1 tablespoon fresh thyme, 1 teaspoon allspice, 1 whole scotch bonnet, 2 tablespoons soy sauce, 1 tablespoon browning sauce, 4 cups beef broth, 1 can butter beans, 2 carrots.

How to make it: 1. Season the oxtail with soy sauce, browning, garlic and thyme for a few hours. 2. Melt the sugar in hot oil until dark, then brown the oxtail in it. 3. Add the onion, green onions, allspice and whole pepper. 4. Pour in the broth, cover and simmer for 3 hours. 5. Add the carrots and butter beans and cook 30 minutes. 6. Remove the pepper and serve with rice.

Curry Goat, a Sunday Favorite in Jamaica

In Jamaica, curry goat shows up at weddings, birthdays and big Sunday lunches. The meat marinates in golden curry powder with garlic, thyme and scotch bonnet, then braises slowly with potatoes until tender. Can not find goat? Lamb works beautifully too. It is warm, fragrant and comforting on a chilly evening, and it is a great way to start exploring Caribbean dinners at home.

You will need: 3 pounds bone in goat or lamb (cubed), 3 tablespoons Jamaican curry powder, 1 onion, 5 garlic cloves, 1 tablespoon fresh thyme, 1 scotch bonnet, 1 teaspoon allspice, 2 tablespoons oil, 2 potatoes (cubed), 4 cups water, salt and pepper.

How to make it: 1. Rub the meat with half the curry powder, garlic, thyme, salt and pepper and marinate for 2 hours. 2. Toast the rest of the curry powder in hot oil for 1 minute. 3. Brown the meat in it. 4. Add the onion, pepper, allspice and water. 5. Cover and simmer for 2 hours. 6. Add the potatoes and cook 30 minutes until the sauce thickens.

Cuban Ropa Vieja With Peppers and Onions

The name means old clothes, because the shredded beef looks like colorful rags. Do not let that fool you, though. Flank steak simmers in a tomato sauce with peppers, onions, garlic, cumin and olives until it pulls apart into tender strands. In Cuba it is served with white rice, black beans and sweet plantains. Fun question: what is the funniest food name you know?

You will need: 2 pounds flank steak, 2 tablespoons olive oil, 1 onion, 1 red and 1 green bell pepper (sliced), 5 garlic cloves, 1 can (15 ounces) crushed tomatoes, 1 cup beef broth, 2 teaspoons cumin, 1 teaspoon oregano, 2 bay leaves, 1/2 cup green olives, salt.

How to make it: 1. Season and brown the steak in oil. 2. Add the onion, peppers and garlic and cook 5 minutes. 3. Add the tomatoes, broth, cumin, oregano and bay leaves. 4. Cover and simmer 2 hours, or slow cook 8 hours on low. 5. Shred the beef in the sauce with two forks. 6. Stir in the olives and simmer 10 more minutes.

Trinidad Chicken Pelau, One Pot Caribbean Dinners at Their Best

Pelau is the ultimate one pot meal from Trinidad and Tobago. The secret is browning the chicken in caramelized sugar, which gives the rice its deep brown color and a hint of sweetness. Then come pigeon peas, coconut milk, carrots and fresh herbs. Everything cooks together until the rice is fluffy and full of flavor. It is a beach day and family gathering classic, with fewer dishes to wash.

You will need: 2 pounds chicken thighs (cut up), 2 tablespoons brown sugar, 2 tablespoons oil, 1 onion, 4 garlic cloves, 2 cups parboiled rice, 1 can pigeon peas (drained), 1 can coconut milk, 2 cups chicken broth, 1 carrot (diced), 1 tablespoon fresh thyme, 1 whole hot pepper, salt.

How to make it: 1. Season the chicken with garlic, thyme and salt. 2. Heat the oil and sugar until dark amber. 3. Add the chicken and stir until coated and browned. 4. Add the onion, rice, peas, carrot, coconut milk, broth and the whole pepper. 5. Cover and simmer 25 to 30 minutes until the rice is tender. 6. Fluff and serve.

Puerto Rican Pernil With Crackling Skin

Pernil is the roast pork that steals the show at Puerto Rican holiday tables. A pork shoulder gets rubbed with a garlicky paste of oregano, adobo seasoning, olive oil and vinegar, then roasts for hours until the meat is juicy and the skin turns into crispy, salty cuerito. People fight over that skin, so cut it fairly. Would you go for the crunchy skin or the juicy meat first?

You will need: 6 to 8 pound bone in pork shoulder with skin, 12 garlic cloves, 2 tablespoons dried oregano, 2 tablespoons adobo seasoning or salt, 1 tablespoon black pepper, 1/4 cup olive oil, 2 tablespoons white vinegar.

How to make it: 1. Mash the garlic, oregano, adobo, pepper, oil and vinegar into a paste. 2. Cut small slits all over the meat and push in the paste. 3. Marinate overnight. 4. Roast covered at 325°F for 5 to 6 hours. 5. Uncover, raise the heat to 425°F and roast 30 minutes until the skin crackles. 6. Rest 20 minutes before slicing.

Brown Stew Chicken, Jamaican Comfort in a Pot

Brown stew chicken is what many Jamaican families cook on an ordinary weeknight, and it never gets old. Chicken pieces are browned until deep golden, then simmered in a savory gravy with tomatoes, peppers, onions, thyme and a touch of ketchup. The sauce is rich, glossy and perfect for spooning over rice. Love chicken with lots of flavor? Our juicy chicken thigh recipes are another weeknight win.

You will need: 3 pounds chicken pieces, 2 tablespoons browning sauce, 1 tablespoon soy sauce, 4 garlic cloves, 1 tablespoon fresh thyme, 2 tablespoons oil, 1 onion, 1 bell pepper, 2 tomatoes, 2 tablespoons ketchup, 1 1/2 cups water, 1/2 scotch bonnet, salt and pepper.

How to make it: 1. Season the chicken with browning, soy sauce, garlic, thyme, salt and pepper for 1 hour. 2. Brown the chicken in hot oil in batches. 3. Saute the onion, pepper and tomatoes. 4. Return the chicken with the ketchup, water and scotch bonnet. 5. Cover and simmer 30 to 35 minutes. 6. Uncover and simmer until the gravy thickens.

Cuban Black Beans and Rice for Budget Caribbean Dinners

Black beans and rice may sound simple, but in Cuba this dish is pure comfort. Beans simmer with a sofrito of onion, green pepper and garlic, plus cumin, oregano and a splash of vinegar at the end for brightness. Serve them over fluffy white rice or cook them together as moros y cristianos. It is cheap, filling and full of fiber. Add a fried egg on top and dinner is done.

You will need: 2 cans black beans (with liquid), 2 tablespoons olive oil, 1 onion, 1 green bell pepper, 4 garlic cloves, 1 teaspoon cumin, 1 teaspoon oregano, 1 bay leaf, 1 tablespoon red wine vinegar, 1 teaspoon sugar, salt, 4 cups cooked white rice.

How to make it: 1. Saute the onion, pepper and garlic in oil until soft. 2. Add the cumin and oregano for 1 minute. 3. Pour in the beans with their liquid and add the bay leaf. 4. Simmer 20 minutes, mashing a few beans to thicken. 5. Stir in the vinegar, sugar and salt. 6. Serve over rice.

Ackee and Saltfish With Fried Dumplings

Ackee and saltfish is the national dish of Jamaica. It looks a bit like scrambled eggs, but it is something special. Ackee is a soft, buttery fruit, and outside the island you should always buy it canned. It is gently folded with flaked salt cod, onions, tomatoes, peppers and thyme. Fried dumplings on the side are a must. Quick poll: would you try it? A) Yes, right away B) Maybe C) Only if someone else cooks.

You will need: 1 can (19 ounces) ackee (drained), 8 ounces salt cod, 2 tablespoons oil, 1 onion, 1 tomato, 1/2 bell pepper, 2 green onions, 1 teaspoon fresh thyme, 1/2 scotch bonnet, black pepper. Dumplings: 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, water, oil for frying.

How to make it: 1. Soak the salt cod overnight, then boil 15 minutes, drain and flake. 2. Saute the onion, tomato, pepper, green onions, thyme and scotch bonnet. 3. Add the fish. 4. Gently fold in the ackee and heat through without breaking it. 5. For the dumplings, mix the flour, baking powder, salt and enough water for a soft dough. 6. Shape into rounds and fry until golden.

Escovitch Fish With Tangy Pickled Vegetables

Escovitch fish is a Jamaican Good Friday tradition, but it is too good to save for once a year. Whole fried snapper gets topped with a hot, tangy pickle of vinegar, onions, carrots, bell peppers, allspice berries and scotch bonnet. The vinegar soaks into the crispy skin, and every bite is crunchy, sour and a little spicy. Serve it with bammy or fried plantains for a true island plate.

You will need: 2 whole red snappers (cleaned and scaled), 1 tablespoon salt, 1 teaspoon pepper, oil for frying. Pickle: 1 cup white vinegar, 1/2 cup water, 1 sliced onion, 1 carrot (julienned), 1 sliced bell pepper, 1 sliced scotch bonnet, 8 allspice berries, 1 teaspoon sugar.

How to make it: 1. Score the fish, rub with salt and pepper and pat dry. 2. Fry in hot oil 5 to 6 minutes per side until crisp. 3. In a pot, bring the pickle ingredients to a boil and simmer 3 minutes. 4. Place the fish on a platter. 5. Pour the hot pickle and vegetables over the top. 6. Let it sit 10 minutes before serving.

Crispy Coconut Shrimp for Easy Caribbean Dinners

Coconut shrimp tastes like a beach bar in the Bahamas. Big shrimp get dipped in egg and rolled in shredded coconut and panko, then fried or air fried until golden and crunchy. The sweet coconut crust is amazing with a quick dipping sauce of orange marmalade, lime and a pinch of chili. It is one of the fastest Caribbean dinners on this list. Serve it with rice and a crisp mango salad.

You will need: 1 pound large shrimp (peeled, tails on), 1/2 cup flour, 2 eggs, 1 cup sweetened shredded coconut, 1/2 cup panko, salt, oil or cooking spray. Sauce: 1/2 cup orange marmalade, juice of 1 lime, 1 teaspoon chili flakes.

How to make it: 1. Season the shrimp with salt. 2. Set out three bowls: flour, beaten eggs, and coconut mixed with panko. 3. Dip each shrimp in flour, egg, then the coconut mix. 4. Fry at 350°F for 2 to 3 minutes, or air fry at 400°F for 8 minutes. 5. Stir the sauce ingredients together. 6. Serve hot with the sauce.

Trinidad Macaroni Pie With Stew Chicken

In Trinidad and the Bahamas, macaroni pie is not a side dish you skip. It is a firm, cheesy baked pasta you can cut into neat squares, and it sits proudly next to stew chicken at every Sunday lunch. The secret is lots of sharp cheddar, a little mustard and evaporated milk that sets it into slices. Who else saves the crispy corner piece for last?

You will need: 1 pound macaroni, 3 cups shredded sharp cheddar, 1 can (12 ounces) evaporated milk, 2 eggs, 1 tablespoon yellow mustard, 1/4 cup grated onion, 2 tablespoons butter, 1/2 teaspoon pepper, a pinch of salt.

How to make it: 1. Heat the oven to 350°F and butter a baking dish. 2. Cook the macaroni until just tender and drain. 3. Whisk the milk, eggs, mustard, onion, pepper and salt. 4. Toss the pasta with the butter, 2 1/2 cups of cheese and the milk mixture. 5. Spread it in the dish and top with the rest of the cheese. 6. Bake 35 to 40 minutes, then rest 15 minutes before slicing.

Sweet Fried Plantains to Finish Your Caribbean Dinners

No plate of Caribbean dinners feels complete without sweet plantains on the side. When plantains turn yellow with lots of black spots, they are perfect for frying. The sugars caramelize in the hot oil and the edges turn dark and sticky while the inside stays soft. So tell us, which island dinner are you making first: A) jerk chicken B) oxtail C) ropa vieja D) coconut shrimp?

You will need: 3 very ripe plantains (mostly black skin), 3 tablespoons oil, a pinch of salt, an optional pinch of cinnamon.

How to make it: 1. Cut off the ends and peel the plantains. 2. Slice them on a diagonal about 1/2 inch thick. 3. Heat the oil in a skillet over medium heat. 4. Fry the slices 2 to 3 minutes per side until deep golden and caramelized. 5. Drain on paper towels. 6. Sprinkle with salt or cinnamon and serve warm.