I am embarking on Viking Ocean Cruises’ West Indies Explorer over the holiday season this year.
One of the things I can’t wait to experience is the Caribbean food. Here are a few of the specialties enjoyed throughout the region:
Rice and peas are staples throughout the Caribbean, but the ingredients differ. In Cuba, moros y cristianos uses black beans and white rice, while in Trinidad and Tobago, pigeon peas or red beans are used.
Arroz con gandules is Puerto Rico’s national dish. It is made with ham or salt pork, rice and pigeon peas.
Callaloo is a spicy stew enjoyed throughout the region. An African dish, it features okra, spinach and crab or salted meat.
Conch fritters are made by seasoning conch meat, coating it in batter and frying it. This popular finger food is enjoyed with dipping sauces.
Goat stew is Montserrat’s national dish and also popular in Curaç, where it is known as stoba di cabrito.
Jerk chicken or pork is saturated in hot peppers and seasoned with garlic and molasses. Jerk meats are popular in Jamaica, Trinidad and Barbados.
Plantains are a staple throughout the Caribbean. Thinly sliced and fried, they are similar to potato chips.
Sancocho is a hearty stew from the Dominican Republic that combines vegetables and seven kinds of meat.
Sound good? Are you ready to start planning? I’m ready to work with you.
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Disclaimer: Current travel rules and restrictions can change without notice. The decision to travel is ultimately your responsibility. Contact your consulate and/or local authorities to confirm your nationality’s entry and/or any changes to travel requirements before travelling.
