There are so many different styles of food in the Caribbean that finding the 3 most popular hasn't been an easy task. Jamaican, Cuban, and other island flavors all compete for the title of most popular. Appetizers, entrees, desserts, and drinks all have the most popular of each style, what 3 are the best of the best?
One of the most popular recipes in the Caribbean is Jamaican Jerk Chicken. This particular recipe is for two people but you can make it for more by appropriately increasing the ingredients. Some websites, like Food.com will allow you to increase the number of servings you want to make and it will increase the ingredients for you. In this Jerk Chicken for Two, the recipe calls for 2 chicken legs to start. The wet ingredients needed are ¼ cup fresh lime juice, ¼ cup white wine vinegar, 1 tablespoon (tbsp) molasses, 1 tbsp vegetable oil, and 1½ tbsp dark jamaican rum. The dry ingredients the recipe calls for are 3 cloves minced garlic, ½ teaspoon (tsp) salt, ½ tsp fresh ground black pepper, ½ tsp ground cinnamon, ¼ cup minced onion, 1-3 minced habanero peppers (or to taste), ¼ tsp ground cloves, and 3/8 tsp ground allspice. Once you have all your ingredients ready, just follow the directions for the best tasting Jamaican Jerk Chicken around the islands.
First, you combine all the liquid ingredients in a small bowl, then add the onions and the habanero peppers. Next, mix all the dry spices together in a separate small bowl, whisk into the liquid mix, then add the garlic. You'll want to pour ½ a cup of the liquid into a cup and set aside to use later. Place the leg quarters in a Ziploc back or a shallow dish and pour the remaining marinade over them. Stir to coat them thoroughly and allow them to marinade in the refrigerator a minimum of 6 hours. Prep your grill, when you're ready to cook, by pushing the coals over to one side, and placing an aluminum pan beside the coals on the bottom rack (not beside the coals). Add one cup of water and 2-3 tbsp of rum to the pan. When the grill is hot, grill chicken, covered, over the pan, not the coals. As your chicken browns, occasionally baste it with the cup of marinade. Cook until juices run clear, at least 30 minutes up to an hour, and slow cooking is recommended.
This Coconut Banana Fritter recipe is one of the most popular dessert recipes in the Caribbean. You just need to make it and try it for yourself. For the batter, you'll need 2 cups of all purpose flour, 1 tbsp of baking powder, 1 tbsp cooking oil, 1 egg, ¾ cup cream of coconut or ¾ cup coconut milk (canned), and a pinch of salt. To make the bananas, you'll have to have 5 bananas (peeled and cut diagonally), the juice from a fresh lime, 2 tbsp sugar, 3 tbsp dark rum, and enough cooking oil to cover 1½ inches of the bottom of a heavy skillet. Now to make the dessert. For the batter, you want to mix all the ingredients together and set aside until you're ready to use it. Take the bananas and sprinkle them with lime juice, sugar, and rum, then marinate them for an hour. After the hour, heat your oil in the pan. Dredge the bananas in the batter then quickly fry them, turning once. Cover them with toasted coconut then serve immediately. Enjoy.
One of the most popular island drinks, no matter what island you find yourself on, is a Pina Colada. To make one of these delicious drinks the way they do on the islands, you'll need 3oz pineapple juice, 1.5oz white rum, 1.5oz coco lopez coconut cream (in a can), 1oz dark rum, 1oz double cream or 1oz whipping cream, 1 dash Angostura bitters, 1 maraschino cherry and 1 pineapple wedge, both for garnish. To make your drink, add all ingredients, except cherry and pineapple wedge, to blender and blend for 15 seconds. You can add ice if you wish. Pour into a glass, garnish with cherry and pineapple wedge, and enjoy.
There are more Caribbean recipes than you can imagine, but these are just three of the most popular.
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