Many people who aren’t of Caribbean descent generalize island cuisine, unaware that different islands have different specialties. In fact, many islands have the same dishes, cooked with completely different styles.
Jerk is a style found throughout the Caribbean, but it originated in Jamaica. A spicy medley of allspice, Scotch bonnet peppers, cloves, cinnamon, and nutmeg are mixed together with other herbs to form a marinade that is rubbed on meat and grilled over a smoky fire. Delicious, but its spices are not for the faint of heart.
Curry is also found throughout the Caribbean, with styles varying depending on island.
Guyanese tend to use nutmeg in their curry, while Trinidadians use coconut cream.
Barbados is home to the flying fish, and is delicious when eaten with coo coo, a cornmeal and okra mixture unlike any other dish.
Trinidad’s diversity rivals that of New York City and its cuisine reflects this with dishes ranging from Chinese and Indian to British, all modified with an island influence.
Enjoying fried bake with shark while liming on Maracas Beach in Trinidad is a custom comparable to visiting Times Square in New York.
Bake is a soft, fried bread, served with fried shark and toppings that include lettuce, tomatoes, and cucumbers, cole slaw, tamarind chutney, pepper sauce, and chadon benny chutney (also known as cilantro).
Coconut curry crab with dumplings are popular in Tobago. Its taste is incomparable; creamy and spicy and flavorful. While visiting this Tobago, try this with mango chow on the beach.
Corn soup is also popular in Trinidad. Its hearty broth is thickened with split peas, and its peppery flavor the perfect end to a night of fetes.
In honor of Trinidad Carnival, Soulé has added Fried Bake & Shark, Coconut Curry Crab with Dumplings, and Corn Soup to its menu for the month of February.
These items are available for a limited time, so don’t miss it!
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