10+ Caribbean Recipes to Spice Up Your Dinner Tonight

Caribbean recipes mix the rich flavors and bright ingredients from all over the islands. You’ll find a world of tastes that are simple but bold—perfect if you want to shake up your dinner routine.

These dishes let you enjoy fresh, exciting food with ingredients you can find almost anywhere.

You can whip up delicious Caribbean meals at home that really bring culture and flavor to the table. Whether you’re craving something spicy, sweet, or just a little different, these recipes are a fun way to try new foods and cooking styles.

1) Jamaican Jerk Chicken

Jamaican Jerk Chicken stands out for its spicy, smoky flavor. You marinate chicken in a mix of herbs, spices, and peppers—especially allspice, which is a must for that jerk kick.

Grill it or roast it in the oven; both ways work, but grilling gives you more smokiness. This one’s perfect for a casual dinner or a weekend cookout.

The heat and flavor balance out nicely, so it’s exciting but not overwhelming. I like adding a sweet side, like pineapple salsa, to cool things off.

Ingredients

• Chicken pieces (thighs or drumsticks)
• Allspice
• Fresh herbs (like thyme)
• Scotch bonnet peppers or other hot peppers
• Onion
• Garlic
• Lime juice
• Brown sugar
• Soy sauce
• Salt and pepper

Cooking Instructions

1. Mix all marinade ingredients in a bowl.
2. Coat the chicken and let it marinate for at least 2 hours, or overnight if you’ve got time.
3. Heat your grill or oven to 375°F (190°C).
4. Grill or roast the chicken 35-45 minutes, turning now and then, until it’s cooked through.
5. Serve it hot with your favorite sides.

Check out more details here.

2) Puerto Rican Mofongo

Mofongo is all about fried green plantains, mashed by hand with crispy pork skin (chicharrón) and plenty of garlic. The garlic flavor is strong, and the pork skin adds a satisfying crunch.

You’ll usually see mofongo served as a side with meat, seafood, or broth. It’s a Puerto Rican comfort food that’s simple but packed with flavor.

To make it, fry plantains until golden, then mash them up with garlic and chicharrón. Add broth if you want it a little softer.

Ingredients

• Green plantains (3-4)
• Garlic cloves (3-4)
• Chicharrón (crispy pork skin) (1 cup)
• Salt (to taste)
• Vegetable oil (for frying)
• Chicken broth (optional, ½ cup)

Cooking Instructions

1. Peel and chop the plantains.
2. Fry them in hot oil (350°F / 175°C) until golden brown.
3. Mash fried plantains with garlic, chicharrón, and salt.
4. Add chicken broth a little at a time if you want it softer.
5. Shape into balls or a mound and serve warm.

Get the full recipe here.

3) Cuban Ropa Vieja

Ropa Vieja is a classic Cuban dish with slow-cooked, shredded beef. You cook flank steak until it’s tender enough to pull apart, then simmer it in a tomato sauce with peppers, onions, and spices.

This dish is full of flavor and not hard to make. It’s great with rice and black beans, or even tucked into tortillas.

Slow cooking blends the flavors and makes the meat super soft. Making it yourself means you can tweak the seasoning to your liking.

Ingredients

• 2 lbs flank steak
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup beef broth
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions

1. Heat olive oil in a big pot over medium.
2. Brown the steak on both sides, then take it out.
3. Sauté onions, peppers, and garlic until soft.
4. Add tomatoes, broth, cumin, oregano, paprika, salt, and pepper.
5. Put the steak back in and simmer on low for 3-4 hours, or use a slow cooker for 6-8 hours.
6. Shred the beef with forks and stir it into the sauce.
7. Serve with rice or beans.

4) Haitian Rhum Cake

Haitian Rhum Cake is a moist dessert, perfect for celebrations. You soak the cake in a syrup made with dark rum, which gives it a deep, rich flavor.

Lime zest and vanilla add something extra. Top it with a rum glaze or caramelized fruit if you’re feeling fancy.

It’s easy to make but looks impressive. The spices and rum work together in a way that’s hard to beat.

Ingredients

• 2 cups all-purpose flour
• 4 large eggs
• 1 1/2 cups sugar
• 1/2 cup butter
• 1 cup dark rum
• Zest of 1 lime
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time, mixing after each.
4. Stir in lime zest and vanilla.
5. Mix flour and baking powder, then fold in.
6. Pour batter into a greased pan.
7. Bake 45-50 minutes or until a toothpick comes out clean.
8. Warm rum with sugar for syrup.
9. Pour the syrup over the warm cake slowly.
10. Let it soak and cool before serving.

Want more details? Here’s a Haitian Rum Cake Recipe.

5) Guyanese Stew Chicken

Guyanese stew chicken is a hearty, tasty dish that fits any night. You use chicken, tomatoes, onions, and spices to build deep flavors.

Slow cooking makes the chicken tender and lets it soak up all the seasonings. Potatoes, carrots, and green onions add color and texture.

Garlic, ginger, and seasoning give it a warm, comforting taste. Serve it with rice or bread to mop up the sauce.

Ingredients

• 2 lbs chicken, cut into pieces
• 3 to 4 medium potatoes, chopped
• 2 carrots, chopped
• 2 tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 green onions, chopped
• Salt and black pepper, to taste
• 2 tbsp oil

Cooking Instructions

1. Heat oil in a pot over medium.
2. Sauté onion, garlic, and ginger until fragrant.
3. Add chicken and brown for 5-7 minutes.
4. Stir in tomatoes, salt, and pepper.
5. Add potatoes, carrots, and green onions.
6. Pour in enough water to cover everything.
7. Bring to a boil, then simmer for 45 minutes.
8. Cook until chicken is tender and sauce thickens.
9. Serve hot with rice or bread.

6) Trinidadian Doubles

Trinidadian Doubles are a beloved street food you’ve got to try. They’re made of two fried flatbreads (bara) stuffed with curried chickpeas (channa).

The bara is soft with a little crisp from frying. The chickpeas are warm and full of spice, making this a perfect snack or light meal.

Toppings like pepper sauce or cucumber chutney take it to another level. Making them at home means you can pile on whatever you love.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon dry active yeast
• 1/4 to 1/2 teaspoon turmeric
• 2 cups cooked chickpeas
• 1 tablespoon curry powder
• 1 onion, chopped
• 2 cloves garlic, minced
• Oil for frying

Cooking Instructions

1. Mix flour, baking powder, salt, turmeric, and yeast. Add water to make a dough.
2. Let the dough rise until doubled.
3. Shape into small discs and fry until puffed and golden.
4. Sauté onion and garlic, add curry powder and chickpeas, cook for 5 minutes.
5. Sandwich the chickpea curry between two baras. Serve warm.

Give it a shot—Trinidadian doubles are a treat.

7) Bahama’s Conch Salad

Bahama’s Conch Salad is fresh and super tasty. You mix raw conch meat with crunchy veggies like onions, tomatoes, and bell peppers.

A splash of lime or lemon juice gives it a zesty kick. This salad is best served chilled—great for hot days.

It’s light, healthy, and bursts with flavor. Use fresh, well-cleaned conch for the best results.

This Bahamian classic brings the islands to your kitchen, no matter where you are.

Ingredients

• 1 pound fresh conch meat, cleaned and minced
• 1 cup diced tomatoes
• ½ cup diced onion
• ½ cup diced green bell pepper
• Juice of 2 limes (or about 1 ¼ cups lemon juice)
• Salt and pepper to taste

Cooking Instructions

1. Rinse and mince the conch meat.
2. In a bowl, mix conch with tomatoes, onions, and green pepper.
3. Pour lime juice over and stir.
4. Add salt and pepper to taste.
5. Chill in the fridge for 30 minutes before serving.

8) Barbadian Flying Fish

Barbadian Flying Fish is a classic from Barbados. Folks usually steam or fry the fish until it’s tender.

It’s got a light, fresh taste—really easy to like. People often serve it with cou-cou, which is made from fine cornmeal and okra.

Cou-cou looks a bit like polenta or grits, but it’s got its own vibe. Top the fish with a tomato and onion gravy for a real boost of flavor.

That gravy keeps things moist and adds a tangy punch. Honestly, it’s hard not to love this combo if you’re after a taste of Barbados.

Ingredients

• Flying fish fillets
• Fine cornmeal
• Okra
• Tomatoes
• Onions
• Salt
• Lime juice
• Cooking oil

Cooking Instructions

1. Season flying fish with salt and lime juice.
2. Pat it dry.
3. Steam or fry the fish until it’s cooked through.
4. Boil cornmeal with sliced okra, stirring until thick.
5. Cook tomatoes and onions for a simple gravy.
6. Serve the fish over cou-cou and pour the gravy on top.

9) Cuban Black Bean Soup

Cuban Black Bean Soup is hearty and full of flavor. You start with dried black beans and cook them slowly until they’re soft.

Onions, bell peppers, and garlic add a deep aroma. If you want a smoky kick, throw in a ham hock or some smoked meat, but you can skip it for a vegan version.

Eat it hot, maybe with a squeeze of lime or a little sour cream. It’s a cozy meal that feels just right on a chilly day.

Ingredients

• 1 cup dried black beans
• 1 small onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 ham hock (optional)
• 1 tsp cumin
• 4 cups water or broth
• Salt and pepper to taste
• 1 tbsp oil

Cooking Instructions

1. Soak the beans overnight, then drain.
2. Heat oil in a pot and sauté onion, pepper, and garlic.
3. Add beans, ham hock, cumin, and water.
4. Bring to a boil, then simmer 1.5 to 2 hours until the beans are soft.
5. Remove the ham hock and season with salt and pepper.
6. Serve warm.

For a more detailed recipe, check out Cuban Black Bean Soup here.

10) Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken brings big comfort and bold flavors. You cook chicken slowly in a sauce full of spices, brown sugar, and veggies.

The chicken turns juicy and soaks up all those sweet and savory notes. Carrots, onions, and bell peppers make it colorful and a little healthier.

This dish goes great with rice or fried plantains. If you want it to taste like the real deal, don’t skip the allspice, thyme, and soy sauce.

Ingredients

• 2 lbs chicken pieces
• 2 tbsp brown sugar
• 1 onion, sliced
• 2 carrots, chopped
• 1 bell pepper, sliced
• 1 cup chicken broth
• 2 tbsp soy sauce
• 1 tsp allspice (pimento)
• 1 tsp thyme
• Salt and black pepper to taste
• 2 tbsp vegetable oil

Cooking Instructions

1. Sprinkle salt, pepper, allspice, and thyme over the chicken.

2. Heat up some oil in a pot on medium. Toss in the chicken and brown it on every side.

3. Take the chicken out for a moment.

4. Throw onion, carrots, and bell pepper into the pot. Let them cook for about 3 minutes.

5. Add the brown sugar and stir it around until it melts.

6. Put the chicken back in the pot.

7. Pour in the chicken broth and soy sauce.

8. Cover the pot. Let everything simmer at 350°F (175°C) for 45 minutes, or until the chicken gets nice and tender.

9. Give it a stir now and then. Adjust the seasoning if you feel like it needs something extra.

10. Serve it hot with whatever side you love most.

If you want to dig deeper, the brown stew chicken recipe has all the details.