Original Flava‘s rum punch is packed with the tropical flavours of coconut, pineapple and lime. It’s simple to make and can serve a crowd, meaning it’s ideal for summer get-togethers.
This Caribbean chicken stew recipe comes from Trinidadian recipe writer, Shivi Ramoutar. It’s flavoured with thyme, ginger, lime, Angoustura bitters and scotch bonnet sauce. Serve with coconut rice and peas. Shivi says: “Ma’s stew chicken with rice and peas, and macaroni pie, was our family’s steadfast Sunday comfort lunch from our childhood in Trinidad to now, and it always takes me back to a happy place.”
A classic dish from Barbados, this Bajan chicken recipe from David Carter, chef and founder of Smokestak in London, sees chicken legs marinated in a scotch bonnet, marjoram and lime seasoning and barbecued until brown and fragrant.
These delicious banana and rum fritters are traditional in the French Caribbean where they’re served every Sunday throughout January until Ash Wednesday. We think they’re delicious any time of year.
Evolving from Ghanaian ‘dokono’, this celebratory Caribbean dish calls for cornmeal, pumpkin or sweet potato, raisins and fresh spices, sweetened with sugar and coconut, then wrapped and steamed inside banana leaves.
Make your own Caribbean spice blend to liven up chicken and pork dishes.
This is an essential element in any assiette Creole (Creole platter). Blue land crab is now a protected species in the French Caribbean and it is only eaten at specific times of the year, but when the hunting season is open there are countless ways of cooking it. Here’s one to try. This recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25).
A spin on the classic curry goat, this spiced pork curry is melt-in-the-mouth tender and full of Caribbean spices (allspice berries, scotch bonnet chillies, curry powder and more). We have more great curry recipes here.
In the Caribbean, a bavaroise has come to mean a milky (and often alcoholic) fruit drink – quite different from the creamy, fruity French dessert bavarois that is set with gelatine. The most popular flavours are soursop, papaya and guava.
Check out our vibrant fish curry recipe made with Caribbean curry powder, punchy scotch bonnet chillies and creamy coconut milk.
This Jamaican-style goat curry recipe is a great introduction to eating goat. If you can’t get Jamaican curry powder use a mild Madras powder and add a pinch of ground allspice.
Coat chicken pieces with jerk seasoning and cook over a hot griddle pan for some midweek heat ready in 20 minutes.
A deliciously refreshing blend of rum, mint, soda water, sugar and lime juice, the origins of this classic Cuban cocktail stretch back to the 1500s but it exploded in popularity in the 19th century with the birth of the Bacardí rum brand. Very refreshing and sure to whisk you away to the Caribbean!
This Jamaican pepperpot stew recipe is an easy one-pot to feed the family. Ginger, chilli and allspice spice up the tender beef and sweet potato for a warming dish.
This vibrant stew is easy to make and ready in just 30 minutes, perfect for a nutritious midweek meal.
Caramac drizzle creates a stunning drip finish to this impressive layer cake, perfect for a grown-up celebration.
Best drunk on holiday, next to the pool, ideally from a pineapple. Piña coladas really are the bee’s knees – transport yourself to the tropics with our perfect recipe.
Rum and raisin is a real crowd-pleasing flavour combo. Try this rum and raisin bundt cake warm, for pudding, dolloped with sweetened whipped cream.
Don’t be put off by the time this curry takes to make – most of it is spent simply letting this low-calorie, flavour-packed dish bubble away on its own.
Soak light and airy sponges in a mojito-infused sugar syrup, then cover with a zingy lime buttercream. Our mojito cake is an absolute stunner!
We’ve given grilled chicken a mojito twist in this summery BBQ recipe. Rum and sugar caramelise well when cooked together in a marinade – keep an eye on this as it cooks and adjust the grill to get a nicely browned skin without too much blackening.
This is the cornerstone of the creole Christmas dinner. Pigs are fed every day on breadfruit, bananas and guavas, so their meat is juicy and packed with flavour. This recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25).
Add a Caribbean twist to your baking with pineapple, coconut and rum – the flavours of piña colada. Use readymade pastry to make this dessert super easy.
This prawn and sweet potato curry is easy, ready in under an hour and under 500 calories.