There are so many reasons to travel through the Caribbean, and while we often focus on all the beach activities and rum, the food is certainly a big part of the experience. With so many nations, there is no lack of interesting meals to look forward to. We have chosen the most popular dishes and the regions they come from. Island hopping has never been this delicious.

Coucou and Flying Fish

A beloved dish in Barbados, and officially the national dish, it is said that leaving Barbados without trying flying fish is criminal. The dish is prepared in two ways, a restaurant may prepare the fish with onions, lime juice, spices, and vegetables, then steamed; or the fish may be fried in a spicy sauce, both options are then served on a bed of cornmeal.


Crab and Callaloo

Being close in proximity, and having a penchant for creole cuisine, the natives of Trinidad and Tobago both enjoy serving this dish. Callaloo (a leafy green) is blended with red meat, coconut milk, spices, and chillies, and then topped with crabmeat. This local dish is prepared in many establishments, all with locally sourced ingredients.


Conch Fritters

While this sea creature is found in abundance all over the Caribbean, the dish holds particular popularity in its original home in the Bahamas. The batter for the fritters is prepared with onion, bell pepper, spices, chilli, or celery, and the coveted Conch meat, which is then fried to golden perfection. Each restaurant has a coveted secret recipe, so it is worth trying these at more than one establishment.

Fungee and Pepperpot

Enjoyed in Antigua and Barbuda, this dish is hearty and flavorful, best enjoyed over a leisurely meal, reminiscent of the laidback lifestyle of the locals. A fragrant stew of beef, pigtails, vegetables, spinach, spices, and onion is poured over a rich base of cornmeal mixed with okra.


This dish is unlike anything else on this list and embodies all the bold flavours of Puerto Rico. Green plantains are seasoned with garlic and pork rinds and mashed down to form a kind of paste, which is then fried. The dish can be enjoyed as either a light snack or the accompaniment to a chicken broth for a filling lunch.


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