Caribbean Food Recipes – Caribbean Cuisine – Dishes

What better than to anticipate your next trip to the Caribbean preparing the flavors more typical of the Caribbean region in the kitchen of your home. To do this, then I will detail the easiest recipes most intimate habits of the Caribbean. I hope you enjoy the recipes of dishes from the Caribbean, lunch dishes from the Caribbean region, to learn to cook dishes from the Caribbean islands and how to make dishes from the Caribbean.

A delightful tour of some of the most delicious and colorful dishes, recipes and foods of the Caribbean are as follows:


Baked Bananas with Tamarind Sauce by Helen Willinsky

This dish can be served as a side dish to accompany meats or as a dessert, by itself or with ice cream.

Yield: 4 servings


4 ripe bananas
¼ cup Tamarind-Apricot Sauce
¼ cup packaged sweetened flaked coconut
¼ cup slivered almonds
1 tablespoon brown sugar
2 tablespoons melted butter (do not substitute margarine!)
juice of 1 lime or lemon
Preheat the oven to 350ºF. Peel the bananas and split lengthwise. Arrange in a buttered, shallow casserole dish. Spoon the tamarind sauce over the bananas, then top with the coconut and almonds. Mix the brown sugar with the melted butter and pour over the bananas. Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.

Serve hot.

Tamarind-Apricot Sauce recipe

1 (8-ounce) can sweetened tamarind nectar
4 ounces apricot jam
2 tablespoons honey
1 teaspoon Dijon-style mustard (optional)
Combine the tamarind nectar and apricot jam and bring to a boil. Continue to boil until the mixture thickens. Stir in the honey. Add the mustard if desired. Serve cold. – Yield: ±1½ cups

Baked Bananas with Tamarind Sauce
Baked Bananas with Tamarind Sauce

Honey-Ginger Dipping Sauce by Helen Willinsky

This dipping sauce is delicious with all jerked meats and fish. Most of the sweetness is derived from the tamarind nectar. Cans of the nectar can be found in West Indian specialty food stores or Oriental food stores.

Yield: ±1¼ cups



1 (8-ounce) can sweetened tamarind nectar
1 tablespoon honey
1 thumb (2 to 3 inches) fresh ginger root, grated
1 tablespoon soy sauce
1 tablespoon Dry Jerk Seasoning
1 teaspoon cornstarch
1 teaspoon water

Combine the tamarind nectar with the honey and boil until it is reduced by one third of its volume. Stir in ginger, soy sauce, and Dry Jerk Seasoning. Mix the cornstarch with the water to form a paste, and then mix with the tamarind mixture. Continue to cook and stir continuously, until the sauce thickens. Serve hot or cold.

Soup Dumplings Donmbwey – Boulettes De Pate by Mirta Yurnet-Thomas
Dominique Thomas makes the best soup dumplings I have ever had. They are soft and take in the flavor of the soup.

Yield: 1 (one) dozen

2¼ cups flour
1 teaspoon salt

In a bowl, mix flour, salt, and 1 cup water, making sure there are no lumps. Using a tablespoon, mold dumplings into desired shape in your hand and add to the boiling soup.