Simple and direct—two words that say so much about the method of Caribbean cooking as well as its special character on the plate. When tomatoes are fresh and flavorful, who could ask for anything more? From "Caribbean Cooking" by John DeMers.
Natives of Barbados (who call themselves Bajans) love this fried chicken with fiery spices. It is a version of "seasoning up" as it's called on many islands. You might even prefer to refrigerate the chicken with the spices for an hour or two, to let the flavors really take hold. From "Caribbean Cooking" by John DeMers.
This recipe from chef Gerard Messerli at the Hyatt Regency Cerromar Beach in Puerto Rico makes 12 extra-large muffins with a crunchy cinnamon sugar topping. For rich banana flavor, use very ripe bananas. From "Caribbean Cooking" by John DeMers.
Callaloo is a thick spicy soup made with dasheen (taro) leaves, which are available from Caribbean or other specialty stores. If you can’t find them, use fresh spinach instead. From "The Best of Cajun & Creole Cooking by Alex Barker".
This recipe makes enough butter to accompany several batches of Caribbean Spiced Mahi Mahi with Habanero-Peach Butter. The butter will keep well refrigerated - just slice off the appropriate amount as you need it. Try it on other dishes; it adds a light spicy and fruity flavor to chicken, pork, and seafood dishes.
You can roll any compound butter in plastic wrap and shape it into a tube. After it has been refrigerated, the butter will be hard, and you can then just slice off the amount you need. Better yet, freeze the butter, and it will keep for months. From El Cocodrilo's Cookbook.
This dish is a tasty way to prepare saltwater fish; try it with halibut or thresher shark. The Habanero-Peach Butter (recipe #501490) adds a lightly spicy, fruity accent that complements the flavor of the fish. Grill the fish to make this dish extra-special. From El Cocodrilo's Cookbook.