Caribbean Recipes
145 recipes found
Green Papaya Salad Vinaigrette
West Indian Curry Hash
Jamaican Black Cake
Shrimp Sauce
Pirao (Manioc polenta)
Coconut Loaf
Conch Steam
Finnican Soup
Old Sour
Shrimp Chilau (Shrimp Creole-Style)
Sorrel Beverage
Pigeon Peas and Rice
Habichuelas Rojas (Red Beans, Dominican Style)
Tijoe's Fungi
Vernon's Jerk Snapper
Caribbean Sweet Potato Soup With Gingered Shrimp
Sanya Timmons's Leg of Lamb
Tropical Shrimp Salad
Baked Chicken Bajan Style
“It is difficult to travel abroad without picking up an idea or two about cooking,” Pierre Franey opened his 1982 column that featured this recipe. Spicy from hot red-pepper flakes and crisp from a mix of oil and seasoned flour, this chicken dish is inspired by a chef cooking at a Barbados restaurant. One guest, he wrote, “mistakenly assumed that the chicken had been deep-fried Southern style.” Instead, it was baked, as it is here, yielding a crisp skin without nearly as much oil.
D.O.D. Jamaican Jerk Chicken Sandwich
Jamaican Jerked Pork And Chicken
Caribbean Jerked Pork Tenderloins
Coconut Rice With Pigeon Peas
In 2002, Florence Fabricant spoke with Mark Militello, the chef and owner of the now-closed Mark’s Las Olas in Fort Lauderdale, Fla., who brought this recipe to The Times. The chef uses Uncle Ben’s converted rice here on the advice of his cooks Pascal Dieumeme and Orenus Olean. It’s parboiled, and less sticky, to yield firm, separate grains, a nice counter to the earthy pigeon peas. You can start the peas from from scratch, but it’s also fine to use canned or frozen. The whole dish is finished with scallions, bell pepper, thyme and more coconut milk. As tempting as it may be, don’t rush the rice to the table: Let it rest off the heat. It’ll help its texture and flavor.