Posted on 27/02/2017
The Caribbean On a Budget: The 10 Best satisfying Foods for Under $10
‘Island Flavours in a Yellow Envelope’. The patty is to Jamaica what the burger is to the United States, so trying (at least) one of these veggie, beef or chicken-filled flaky pastry pockets is a must. In Jamaica people eat patties first thing in the morning and last thing at night. You can’t walk 10 feet without stumbling over a patty shop. Kingston, the capital of Jamaica, is the hotbed of the country’s patty wars, with chains of Tastee Patties and Juici Patties battling for dominance, so make sure you nyam before you scram!
St. Lucia: Cassava Cakes
If you’re driving from one end of St Lucia to the other make a stop at Plas Kassav, a tiny lean-to hillside bakery in the village of Canaries. They’re rightfully famous for their organic cassava bread rounds, available in both savory flavors (try the saltfish) and sweet.
Barbados: Bread and Two
The bread is salt (but curiously tastes slightly sweet) and the “two” is two deep fried fish balls, which are sandwiched between the doughy slices. Add a little hot sauce or ketchup and a slice of cheese and you’ll get why it’s such a Bajan breakfast favourite.
Guyana: Guyanese Chow Mein
How is this Guyanese you ask? Well, Guyana is a fusion of six cultures. Chinese is one of them. Indian is another. Chow Mein is definitely one of the local’s favourite dishes to cook and eat. It’s one of those dishes that most Guyanese make on special occasions (Birthday parties etc.) or for lunch on Sundays; but you can definitely find it on the menu at any local shop all year round – definitely a must have!
Doubles is a common street food in Trinidad and Tobago. They are great to snack on and perfect for a casual get together. Made with two (hence the name) rounds of fried dough called barra, this meatless Trini snack is a spicy roti/wrap/sandwich hybrid, filled with curried chickpeas or channa. Cucumber slaw, mango chutney and the coolantro-based sauce shado beni are essential embellishments, but every doubles vendor offers their own particular variation.
Grenada: Nutmeg Ice-Cream
Well what about dessert? Grenada isn’t called the spice island for nothing! Everywhere you go people will want to tell you about the islands most treasured spice – nutmeg. Many of the islands’ flavours are infused with a touch of this spice, as is the case with one of our favourite desserts. You can buy it from shops and restaurants, as well as from ladies in the streets, sitting under umbrellas next to ice-cream making machines. It really is a true taste of the island.
Antigua & Barbuda: Antigua Black
Sweet may just be the most oft-used word employed to describe the Caribbean, its various characters, places, things, and experiences. The fruits pictured above may just be another reason why. These are the amazing Antigua Black Pineapples, or just Antigua Black for short. Unlike the pineapples we eat most everywhere else in the world, black pineapple fruit is more golden in colour. The flavour is also very crisp and low on the acid, which when combined with the amped up sweetness makes ‘em very refreshing and invigorating.
African, Spanish, Taíno, and Middle Eastern flavours come together to make up traditional Dominican dishes. Mangú is a Dominican staple made from boiled, green plantains that are mashed and topped with sautéed red onions. It is one of the best known traditional dishes of the Dominican breakfast commonly eaten as a side dish, or as part of more complex dishes, however it can definitely be consumed for breakfast, lunch or dinner.
St. Vincent: Arrowroot Cake
Arrowroot is a traditional Amerindian crop. It is a starchy tuber that, when washed and harvested, it’s used as a replacement for flour in bread making, as well as an ingredient in puddings, biscuits, cakes and sauces. St. Vincent is one of the few places in the world where this ancient and traditional crop is still cultivated for both domestic and overseas consumption and is home to some of the best tasting Arrowroot Cakes.
Dominica’s cuisine is a fascinating fusion of Amerindian, West African, and French influences. As is the case with the island’s new national dish – Callaloo. This dish was a favourite of the African slaves and remains a favourite in Dominica and the Caribbean at large. It is a combination of leaves such as spinach or dasheen mixed with an array of seasonings, ground provisions, meat and coconut milk. This wholesome meal is great anytime especially during the Creole season. Following three nights of pulsating rhythms and 8-10 hours of sleep, a large pot of callaloo soup will surely satisfy.