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Guide to Caribbean Dishes

A glossary of regional Caribbean foods

Accras (French West Indies): Spicy salt-cod fritters.

Adobo (Cuba): A mixture of sour-orange juice, cumin, and garlic used to marinate meats and fish. Dishes made with it are often served with mojo, a sauce prepared from the same ingredients.

Arroz con pollo (Spanish islands): A sort of landlubber's paella made with chicken and annatto.

Asopao (Puerto Rico and the Dominican Republic): A soupy seafood-rice stew flavored with annatto.

Blaff de poisson (French islands): Pan-fried fish served in a broth flavored with lime juice, allspice berries, and Scotch bonnet chiles. (The name of the dish is said to echo the sound the fish makes as it hits the frying pan.)

Arroz con leche (Spanish islands): Creamy rice pudding.

Boka dushi (Dutch islands): "Sweet mouth" in the Papamiento dialect; refers to Indonesian-style chicken sates.

Bolo pretu (Curacao and other islands): Black fruitcake.

Christophene farcie (French islands): Cheese-and-chile-stuffed chayote squash.

Choka (Trinidad): A grilled-vegetable dip.

Court-bouillon (French islands): A delicate fish stew flavored with lime juice and allspice.

Cutters (Barbados): Sandwiches that are traditionally made with flying fish.

Jerk (Jamaica): Fiery barbecued pork that's smoked over allspice wood.

Keshi yena (Curacao): Hollowed-out Edam cheese filled with olive- and caper-spiced beef.

Pepperpot (Barbados and other islands): A soulful beef-and-vegetable stew enriched with callaloo (spinachlike malanga leaves) and cassareep (cassava vinegar).

Pika (Dutch islands): Pickled onion-and-chile sauce.

Pindasaus (Dutch islands): Spicy peanut sauce.

Poulet boucane (Guadeloupe): "Buccaneer chicken," seasoned with island spices and smoked over sugarcane.

Rotis (Trinidad and Tobago, and other islands): Flatbreads filled with split peas. Rotis are the tortillas of the southern Caribbean and are served filled with everything from stewed vegetables to curried goat.

Run down (Jamaica): A stew made with smoked fish and coconut milk.

Salmagundi (Jamaica): Spicy potted fish.

Sauce chien (French islands): "Dog sauce" is the literal translation, but it's really just a fiery vinaigrette.

Souse (Barbados): Pickled pig ears and tails.

Yuca frita (Cuba): Fried yuca (cassava) with garlic sauce.