What's on the Menu?
While you'll find everything from sugary breakfast
cereals to hot dogs and pizza on resort menus, most resorts include some
local dishes on every menu. Here's a look at some Caribbean menu favorites:
ackee and saltfish,
the national dish of Jamaica. Ackee is a small fruit that is harvested
only when it bursts and reveals its black seeds; before that time the
fruit is poisonous. Ackee is cooked and resembles (and tastes) much like
johnny cakes and boiled fish for breakfast in the Bahamas
a spicy stew
asopao, a chicken and rice soup in Puerto Rico.
stoba di cabrito (goat stew) in Curaçao
stewed lamb with pan bati (pancake) on Dutch islands
keshi yena (a hollowed wheel of Edam cheese filled with
meat and baked to combine flavors) on Dutch islands
conch (pronounced konk), a shellfish served chopped, battered
and fried in conch fritters
grouper, a large fish caught in the waters just offshore,
also appears on every menu
pattie, a turnover filled with spicy meat thats a
favorite lunch snack with locals in Jamaica
jerk, pork, chicken, or fish is marinated with a fiery mixture
of spices including fiery Scotch bonnet peppers, pimento or allspice,
nutmeg, escallion, and thyme. This is a favorite dish in Jamaica.
empanadillas, little meat turnovers in Puerto Rico.
roti, a burrito-like fast food that traces its roots to
India; served in Trinidad and Tobago. Look for buss up shot
at most diners; this is a roti thats torn up like a busted
up shirt and is eaten with a fork rather than by hand.
red beans or pigeon peas) and rice: the number one side dish in the Caribbean
cou-cou (a cornmeal and okra dish) in Barbados
jug-jug (a dish made of Guinea corn and green peas) in Barbados
christophine, a type of squash
dasheen (a root vegetable similar to a potato)
mofongo, fried plantains mixed with fried pork rinds and
seasoned with garlic, in Puerto Rico
afungi, a pudding of cornmeal and okra
fungi (pronounced foon-gee), a tasty accompaniment thats
somewhat like cornbread dressing; in the Virgin Islands.
a pudding made from grated sweet potato and coconut, sugar, and spices,
and boiled in a banana leaf
flan, a wonderful custard
tembleque, a custard made with coconut milk and sprinkled
with cinnamon in Puerto Rico.