Favorite Recipes from the Caribbean

Caribbean Foods

Craving Caribbean foods, but can’t swing a trip down to your favorite island for a fix? Create your own Caribbean feast at home with these delicious recipes. The Caribbean Trading Company makes cooking your favorite Caribbean foods at home easy with their authentic sauces and spices. So if you can’t visit to the islands, you can still enjoy the flavors of the Caribbean—even if it’s the dead of winter!

Grilled Jerk Chicken

What comes to mind when you think Caribbean foods? Jerk chicken of course! Jerk chicken is by far the most popular dish enjoyed by visitors to the Caribbean (and locals). This jerk chicken recipe made with Walkerswood Jamaican Jerk Marinade is mouth-watering delicious and sure to make your taste buds dance with its scotch bonnet pepper pop of hot.

Prep time: 3 hours
Cook time: 45 minutes
Serves: 6

3 pounds chicken breast halves with skin and bones
3 pounds chicken thighs and drumsticks
17 ounce bottle Walkerswood Jamaican Jerk Marinade

1. Place chicken in a large bowl and add entire bottle of marinade. Mix well, cover, and place in the refrigerator for at least 3 hours, turning once.
2. Preheat gas grill. Cook chicken on medium heat until browned on all sides about 20 minutes. Reduce heat to low and cover grill with lid. Slow cook chicken for an additional 25 minutes.
3. Remove chicken from grill and serve with your favorite Caribbean side dish. Enjoy!

Coconut Conch Chowder

Conch is not just a fun musical instrument or decorative centerpiece, but a popular seafood staple in the islands. Whip up this creamy chowder made with Blind Betty’s Original Hot Sauce and impress your landlubbing friends with a taste of the islands.

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 8

1 pound conch meat
¼ cup butter
2 spring onions, chopped
1 carrot, chopped
1 celery stalk, chopped
1 sweet potato, peeled and diced
1 red bell pepper, chopped
½ fresh corn kernels
2 tablespoons flour
1 quart half-and-half
14 ounces unsweetened coconut milk
2 cups fish stock
1 ½ tablespoons fresh grated ginger
1 ½ teaspoon Blind Betty’s Original Recipe Hot Sauce
1 cup fresh cilantro, chopped
Salt and pepper

1. Cook conch meat in a pot of water for 15 minutes. Drain and finely chop.
2. Melt 2 tablespoons butter in a skillet over low heat, and mix in all vegetables. Cook for 5 minutes.
3. Melt remaining 2 tablespoons butter in a large pot, and whisk in flour. Add half-and-half, coconut milk, fish stock, ginger, conch, and season with salt and pepper. Bring to a boil, reduce heat to low, and cook for 20 minutes. Mix in hot sauce and cilantro 15 minutes prior to service.

Caribbean Coconut Rice and Beans

Want a taste of the Caribbean with minimal work? Try this easy to prepare side dish made with coconut milk. Serve it with everyone’s favorite jerk chicken for an easy weekday meal!

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 4

3 cups cooked rice
½ cup cooked kidney beans
¾ cup coconut milk
1 tablespoon vegetable oil
4 fresh sprigs of thyme, chopped
1 garlic clove, minced
Salt and pepper

1. Heat oil in large skillet over medium heat, add garlic and saute for 30 seconds.
2. Add coconut milk, thyme, kidney beans and salt and pepper, and bring to a boil. Boil until coconut milk is reduced by more than half.
3. Add rice and stir until coconut milk is absorbed. Serve with a sprinkle of chopped thyme.
Try one or try them all, bring the spice of the Caribbean to your table and let us know which one is your favorite!