There are many popular cuisines of the Caribbean. When traveling to the Caribbean there is always the concern that the food will be very expensive. Many travelers would like to bring fresh fruits and vegetables from the Caribbean back to the United States, but customs will not allow this. However, one may bring some of the ingredients of the dishes as well as recipes back to the United States.

Jerk chicken, known particularly in Jamaica, is a spicy well-known dish. The well-seasoned meat is barbecued. Other meat used in the jerk recipes include pork, sausage and fish. Seasonings include scotch bonnet pepper, pimento seeds, nutmeg, and thyme. The national dish of Jamaica is ackee and salt fish. It is a breakfast favorite, which seems like scrambled eggs, but has a flavor of nuttiness. Callaloo/fungi is served in the U.S. Virgin Islands. Some think it is somewhat like spinach, but the cooks on the Islands add hot pepper sauce and crabs to give it a unique flavor.

Caribbean lobster is found in Anegada of the British Virgin Islands. Flying fish are found recipes in Barbados. These are tiny and silvery. Rice and beans or peas are popular dishes in Puerto Rico and Jamaica. Jamaica’s recipe includes coconut milk, a ham bone or bacon and spices. For sandwiches, anywhere in the Caribbean, one can order a grouper sandwich. The meat is fried in a batter and is white, sweet and mild-tasting.

Seafood is very common in the islands. The Spanish speaking islands serve dishes with savory spices. Lime and garlic are common in Puerto Rico and Cuba. Cinnamon, ginger, and nutmeg are other common flavors. Rice is a popular dish on each island, but prepared in different ways.