Prepare to be swept away with flavour and spice
The local cuisine will inspire hundreds of vivid memories of your Caribbean cruise. It’s full of colour, flavour and heat, with some dishes having a back story that’s as evocative as the food itself. Here’s our guide to the best-known dishes, plus a few you might not have heard of.
What is Caribbean food?
Before we can explore these delights, it’s worth looking at what we mean by Caribbean food. To modern Western eyes and taste buds, it’s a celebration of all that’s sunny and welcoming. But from a historical point of view, these are cuisines with heart-rending stories.
First, there were the indigenous peoples of the islands and the North of South America. They grew and traded foods such as cassava, sweet potatoes, corn, guava and peppers, which remain synonymous with the area.
From the 1500s, however, these peoples were all but wiped out with the arrival of Dutch, French, British and Spanish colonial powers. The African slaves they brought in to work the land became the numerically dominant populations, and they developed the local foods into the dishes we know today. When slavery was abolished, labour came from India and China, and that set off even more culinary inspiration.
Over recent centuries, these lands gradually gained independence. They became hotbeds of culture, entertainment, sport and tourism. The dishes we know today are vibrant fusions of local delicacies and imported tastes. Nobody would choose to re-run the story if we could go back 600 years, but we can enjoy the flavours today for what they are – celebrations of perfectly cooked meats, fish and vegetables with a rich afterglow.
Must-try Caribbean dishes
These are the dishes you won’t be able to miss as you cruise the Caribbean. Not that you’ll want to miss them, of course – they’re all about heat, flavour and nutrition.
Jerk chicken
Jerk chicken is synonymous with Jamaica. The dish traces back to the Maroons, who escaped captivity and settled in the mountains. To avoid giving away their location, they would smoke their chicken underground, often for days. Everyone in Jamaica has their own recipe. Usually though, jerk chicken is marinated with a blend of allspice, Scotch bonnet peppers, thyme and a host of other spices. It’s then grilled over pimento wood or slow-cooked, giving it a smoky, spicy flavour.
Roti
Originally an Indian bread, roti has been adopted in Trinidad and Tobago. It’s now a cultural staple, reflecting the island’s diverse heritage. The dough is rolled into flatbreads and cooked on a griddle, but that’s only half the story. The flatbreads are wrapped around blends of curried chicken, goat, shrimp, potato or chickpeas, and you eat them with your fingers.
Delicious Jerk Chicken and Rice
Jerk chicken
Jerk chicken is synonymous with Jamaica. The dish traces back to the Maroons, who escaped captivity and settled in the mountains. To avoid giving away their location, they would smoke their chicken underground, often for days. Everyone in Jamaica has their own recipe. Usually though, jerk chicken is marinated with a blend of allspice, Scotch bonnet peppers, thyme and a host of other spices. It’s then grilled over pimento wood or slow-cooked, giving it a smoky, spicy flavour.
Roti
Originally an Indian bread, roti has been adopted in Trinidad and Tobago. It’s now a cultural staple, reflecting the island’s diverse heritage. The dough is rolled into flatbreads and cooked on a griddle, but that’s only half the story. The flatbreads are wrapped around blends of curried chicken, goat, shrimp, potato or chickpeas, and you eat them with your fingers.
Ackee and saltfish
This is the national dish of Jamaica, and is often eaten for breakfast. Ackee is a nutty-tasting, red-skinned fruit that is related to lychees. It’s native to West Africa, so traces its Caribbean history directly to the slave trade. You may hear scare-stories about its seeds, rind and unripe flesh being poisonous, but don’t worry – the locals know exactly how to prepare it. The ackee is sautéed with flaked, soaked, salt cod, along with onions, tomatoes and Scotch bonnet peppers.
Aromatic Goat Curry
Curry goat
Popular across Jamaica and Guyana, curry goat is a must-have at family celebrations. Again, its preparation and flavours show the influence of Indian workers in the Caribbean. It’s pretty easy to prepare, which no doubt helps with its popularity. Goat meat is marinated in a mix of spices, including curry powder, ginger and garlic. It’s then slow-cooked until tender, and usually served with rice or roti.
Rice and peas
This side dish is served all over the Caribbean, and preparation is simplicity itself. Rice is cooked with kidney beans or pigeon peas, coconut milk, spring onions, garlic and thyme. The coconut milk gives it a creamy texture and rich flavour, somewhere between risotto and rice pudding. Whatever you’re eating it with, it’s a healthy, filling side.
Curry goat
Popular across Jamaica and Guyana, curry goat is a must-have at family celebrations. Again, its preparation and flavours show the influence of Indian workers in the Caribbean. It’s pretty easy to prepare, which no doubt helps with its popularity. Goat meat is marinated in a mix of spices, including curry powder, ginger and garlic. It’s then slow-cooked until tender, and usually served with rice or roti.
Rice and peas
This side dish is served all over the Caribbean, and preparation is simplicity itself. Rice is cooked with kidney beans or pigeon peas, coconut milk, spring onions, garlic and thyme. The coconut milk gives it a creamy texture and rich flavour, somewhere between risotto and rice pudding. Whatever you’re eating it with, it’s a healthy, filling side.
Guava duff
Duff is a traditional Bahamian dessert, served during special occasions and family gatherings. It looks like a Swiss roll or roulade, but has a soft doughy bite to it. At its heart is a sweet dough, sometimes with added fruits like raisins, which is boiled or steamed. It’s then rolled around a sweet guava filling. Duff is usually served warm with a rich sauce made of butter, sugar, and rum or brandy.
As well as the world-famous dishes above, there are several that are popular in the region but which haven’t travelled quite as widely. Once you’ve tasted them, you’ll wonder what the world is waiting for.
Oil down
Grenada’s national dish is oil down, and it’s the ultimate comfort food. It’s often cooked during family gatherings, a vibrant example of the island’s Afro-Caribbean cuisine. Breadfruit, salted meat or fish, dumplings, and leafy greens are cooked in a pot with coconut milk, carrot, okra, corn, turmeric and other spices. Eventually, the liquid is absorbed and the ingredients become tender. It’s pure indulgence from start to finish.
Conkies
Conkies are a cherished Barbadian dessert, especially associated with Independence Day. They’re called paime In Saint Lucia and Trinidad and Tobago. In all cases they reflect the islands’ agricultural roots. Preparation is an art form in itself. A mixture of cornmeal, grated coconut, sweet potatoes, pumpkin, sugar and spices is wrapped in banana leaves and steamed until set. The theatre of unwrapping the conkies and experiencing the waft of delicious fruity aroma is pure joy for the senses.
Try making it yourself on board!
One of the joys of cruising with Fred. Olsen is that we put on Signature Experiences to immerse our guests in the local culture. That of course means food, and while you’re floating around under the sun, we’d love you to join us on a Caribbean cooking experience at one of our Treats of the Region events. Our expert chefs really put on a show that’s fun and educational, so why not join us?