Flanboyant Eats (1)
Food is Luv (1)
The Noshery (1)
Main Course (11)
Soups & Stews (10)
Side Dish (4)
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
This version of ropa vieja is made with beef and accented with olives and capers.
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce.
This satisfying rice dish is great served alongside roast pork or pasteles.
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Lining the skillet with sliced onions and allspice berries imparts a subtle, warm fragrance and flavor to the fish.
We’ve adapted a recipe for this Caribbean soup from Ursala Krigger, a home cook from the island of St. Thomas.
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
Fungi (Caribbean "polenta") is a traditional accompaniment to fish and many stews and soups.
This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens.
This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France. It is said that the soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it. After Independence, Haitians took to eating it to celebrate the world's first and only successful slave revolution resulting in an independent nation.
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Celebrate Christmas with quintessential Puerto Rican holiday fare, from crispy plaintain fritters with stewed shrimp to classic pernil asado, roast pork shoulder with a spicy sweet sauce. Remember to serve plenty of coquito, a festive, tropical eggnog flavored with coconut and rum.
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A decadent and satisfying menu for an all-out Jamaican breakfast, including hominy, johnnycakes, ackee and saltfish, sorrel tea, and more.
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