Discover 30+ National Dishes of the Caribbean to Try
The Caribbean islands are known for their beautiful beaches, vibrant culture, lively music, and tasty dishes. Caribbean food incorporates European, African, Asian, and Indigenous influences and local ingredients, creating unique flavors. It’s no wonder each island boasts its own cuisine.
In this blog post, we’ll share the national dishes of the Caribbean, which you can try on your next visit. I’ve also included countries considered culturally Caribbean and current Caribbean Tourism Organization members.
30+ National Dishes of the Caribbean
National Dish of Anguilla: Pigeon Peas and Rice
In Anguilla, the national dish is Pigeon Peas and Rice. The pigeon peas, usually canned or soaked overnight, are cooked with rice, coconut milk, and a blend of herbs and spices. This dish is commonly served with fried fish or stewed meat.
National Dish of Antigua and Barbuda: Fungee & Pepperpot
Fungee and Pepperpot is the national dish of Antigua and Barbuda. Fungee is similar to polenta and is a mixed okra and cornmeal dish boiled into a paste. It is served with a pepperpot stew, a combination of meats, like salted pork and beef, with vegetables like spinach, eggplant, squash, and other seasonings simmered in a rich, spicy broth.
National Dish of Aruba: Keshi Yena
Keshi Yena is Aruba’s national dish. It features a large, hollowed-out cheese (often Edam or Gouda) stuffed with spiced chicken or beef, vegetables, and sometimes tomatoes and olives. The dish is baked until the cheese is melted and bubbly, creating a rich and savory treat.
National Dish of The Bahamas: Cracked Conch with Peas and Rice
In the Bahamas, the national dish is Cracked Conch with Peas and Rice. Conch, a large sea snail, is tenderized, battered, and deep-fried, often served with dipping sauce. The peas and rice are typically pigeon peas, made with onions, tomatoes, and spices, creating a flavorful side dish that complements the crispy conch meat.
National Dish of Barbados: Cou Cou and Flying Fish
Barbados is the land of the flying fish and the birthplace of the famous singer Rihanna. Its national dish is Cou-cou (pronounced coo-coo) and Flying Fish. Cou-cou is made from cornmeal, flour, and okra, cooked to a smooth consistency. It’s paired with fried or stewed flying fish with gravy.
National Dish of Belize: Rice and Beans with Stewed Chicken
In Belize, the combination of Rice and Beans with Stewed Chicken is considered the national dish. The rice and beans are cooked with coconut milk and spices, giving them a rich, creamy flavor. The stewed chicken is seasoned and cooked tender, making for a comforting and satisfying meal.
National Dish of Bermuda: Fish Chowder
Bermuda’s national dish is fish chowder. This hearty soup is made with white fish and a mix of potatoes, tomatoes, onions, and spices. Rum and sherry pepper sauce are often added for extra flavor.
National Dish of Bonaire: Stoba Kabritu (Goat Stew)
Stoba kabritu is a traditionaltial dish in Bonaire, usually served at weddings. The goat meat is marinated and slow-cooked with onions, garlic, tomatoes, and a blend of spices, resulting in a tender and flavorful stew. This dish is often served with rice, potatoes, or funchi (cornmeal porridge).
National Dish of The British Virgin Islands: Fish and Fungi
Fish and Fungi is the national dish of the British Virgin Islands. The fish is boiled or fried and served with fungi (cornmeal and okra) that are boiled to a thick consistency.
National Dish of The Cayman Islands: Turtle Stew
The Cayman Islands’ national dish is Turtle Stew. The turtle meat reflects the Cayman Islands’ rich maritime heritage and is slow-cooked with onions, peppers, tomatoes, and spices, resulting in a tender and flavorful stew. This dish is often served with rice, beans, and plantains.
National Dish of Cuba: Ropa Vieja
Ropa Vieja is Cuba’s national dish, translating to “old clothes” in Spanish. This popular Cuban food is made with shredded beef simmered with tomatoes, onions, bell peppers, and various herbs and spices. It’s usually served with rice, black beans, and plantains.
National Dish of Curacao: Keshi Yena
Like its sister island, Aruba, Curacao’s national dish is Keshi Yena, which translates to “stuffed cheese.” This dish is said to originate from Dutch Empire slaves. It is traditionally made with chicken or beef baked in cheese and vegetables.
National Dish of Dominica: Callaloo Soup
The national dish of Dominica was originally mountain chicken, but because this is an endangered frog species, it was changed to callaloo soup. This dish combines leafy greens like spinach or dasheen with ground provisions, meat, and coconut milk.
National Dish of The Dominican Republic: Sancocho
Many people believe the Dominican Republic’s national dish is La Bandera, which translates to “The Flag.” This dish symbolizes the colors of the Dominican flag and consists of white rice, red beans, and stewed meat (usually chicken or beef), but it is actually sancocho.
Sancocho is made with meat like chicken, beef, goat, pork, or fish, hearty root vegetables like yucca and potatoes, plantains, and corn, and seasoned with cilantro or culantro. The ingredients reflect the many cultures in the Dominican Republic, including those of Europe, Africa, Asia, and indigenous people.
National Dish of Grenada: Oil Down
Grenada’s national dish, Oil Down, is a one-pot meal that combines salted meat, chicken, dumplings, breadfruit, callaloo, and other vegetables cooked in coconut milk and spices. The name comes from the fact that the coconut milk cooks down to an oily consistency, infusing the dish with rich flavors.
National Dish of Guadeloupe: Porc Colombo
Porc Colombo is a pork stew made with a curried powder from French herbs and Indian spices combined with peppers, tomatoes, and ground vegetables like sweet potatoes.
National Dish of Guyana: Pepperpot
Pepperpot is Guyana’s national dish, a meat stew adapted from the indigenous Amerindians. Unlike Antiguan pepperpot, Guyana’s pepperpot is made with cassareep (cassava root extract) as its main ingredient and mixed with spices, beef, pork, or your choice of meat. It is served with white rice, peas, cassava bread, or plait bread on Christmas morning.
National Dish of Haiti: Griot with Rice and Beans
In Haiti, Griot is a dish made from marinated pork shoulder fried until crispy. It’s typically served with rice and beans, pikliz (a spicy pickled vegetable relish), and fried plantains.
National Dish of Jamaica: Ackee & Saltfish
Ackee and Saltfish is Jamaica’s national dish. It is made from the ackee fruit and cooked with boiled salted codfish, then cooked with onions, tomatoes, and other spices. This savory dish is often served with boiled green plantains, dumplings, breadfruit, or fried plantains.
National Dish of Martinique: Court-Bouillon
Court-bouillon is Martinique’s national dish. This dish combines chiva, onions, parsley, tomatoes, peppers, and grilled snapper in a creole sauce.
National Dish of Montserrat: Goat Water
Goat Water is Montserrat’s national dish. It is a stew made with goat meat and vegetables. The stewed goat meat is usually seasoned with herbs and spices like thyme, cloves, and allspice. This stew is traditionally served with bread or rice and is a popular choice during festivals and special occasions.
National Dish of Puerto Rico: Arroz con Gandules
Arroz con Gandules is Puerto Rico’s national dish. This simple dish combines pigeon peas and pork with sofrito sauce. It’s often served during holidays and special occasions and is part of the island’s beautiful culture.
National Dish of Saint Barthélemy (St. Barts): Accras de Morue
Accras de Morue, or codfish fritters, are a popular dish in St. Barts. This delicious dish is made with salted codfish, flour, and a blend of herbs and spices, then deep-fried. It is often served as an appetizer or snack with a spicy dipping sauce.
National Dish of St. Eustatius (Statia): Goat’s Meat, Rice and Peas with Provisions
St. Eustatius, or Statia, is a small island in the Dutch West Indies. Its national dish is Goat’s meat, rice, and peas with provisions. The provisions are from locally sourced root vegetables like sweet potatoes, plantains, yams, and green bananas.
National Dish of Saint Kitts and Nevis: Stewed Saltfish with Coconut Dumplings & Spicy Plantains
The national dish of St. Kitts and Nevis is stewed salt fish with coconut dumplings and spicy plantains. The saltfish is stewed with onions, tomatoes, and spices and served with various sides, including dumplings, plantains, and breadfruit boiled in chicken broth.
National Dish of Saint Lucia: Green Fig and Saltfish
Green Fig and Saltfish is the national dish of St. Lucia. Green figs (unripe green bananas) are boiled and served with saltfish sautéed with onions, peppers, and spices. This dish is often enjoyed at breakfast or brunch.
National Dish of Sint Maarten: Conch and Dumplings
Conch and Dumplings are the national dish of St. Maarten, the Dutch side of the island shared by the Kingdom of the Netherlands and France. The conch is tenderized and simmered in a savory broth seasoned with local spices and herbs, and the dumplings are made from flour and water. This hearty and satisfying meal is a testament to the island’s rich culinary heritage.
National Dish of Saint Martin: Callaloo
On the French side of St. Martin, the national dish is Callaloo. Named after a leafy green similar to spinach, ingredients in callaloo include okra and spices. It is served with salted pork and has a soup-like consistency.
National Dish of Saint Vincent and the Grenadines: Roasted Breadfruit and Fried Jackfish
In Saint Vincent and the Grenadines, the national dish is Roasted Breadfruit and Fried Jackfish. The breadfruit is roasted on firewood until tender and slightly charred, and the jackfish is seasoned and fried until crispy.
National Dish of Saba:
Known as the “Unspoiled Queen of the Caribbean,” Saba’s national dish is the same as that of its sister island, Statia. Other traditional dishes in Saba are callaloo soup, johnny cakes, curried goat, and roasted breadfruit.
National Dish of Trinidad & Tobago: Callaloo and Crab
Ask a Trinidadian what their national dish is, and they would say pelau or doubles, but it is, in fact, Callaloo and Crab. The Callaloo is made from dasheen leaves (similar to spinach), okra, coconut milk, spices, and pieces of crab added for extra flavor. This dish is typically served with rice, dumplings, or macaroni pie.
National Dish of Turks and Caicos: Cracked Conch
Like The Bahamas, Turks and Caicos also have Cracked Conch as a national dish. The tenderized and deep-fried conch is accompanied by rice and peas or French fries.
National Dish of U.S. Virgin Islands: Fish and Fungi
In the U.S. Virgin Islands, Fish and Fungi (foon-ji) is a beloved combination. The fish is typically marinated with a creole seasoning and fried, topped with an onion gravy. Like other Caribbean dishes, Fungi is made with okra, cornmeal, and water.
Caribbean cuisine reflects the region’s diverse cultures, histories, and culinary traditions. Each island offers a unique gastronomic experience for foodies from all over. Whether planning a trip to the Caribbean or simply wanting to make these unique dishes at home, these national dishes of the Caribbean are worth trying.
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Which one of these Caribbean national dishes would you try?
