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    How to Cook dishes from the Caribbean


    Jamaica Recipes Cookbook

    Jamaica Recipes Cookbook

    Enjoy This Mouthwatering Collection Of Delicious Jamaican Recipes Cookbook.
    Click here now!

    Read the Review
    The Caribbean is a large region, containing many diverse island nations. Most of the islands were once colonies of Spain, France, the Netherlands or Britain, and hence the influence of these countries' cuisines can be seen in many Carribean dishes. Additionally, influences and ingredients from African cuisine, especially West African cuisine, can be seen in many dishes, this being the region from which many of the slaves imported to work on the sugar plantations, came from. The British in particular also brought many indentured laborers from India to the Caribbean, especially to Trinidad and Tobago, and here the influence of Indian cuisine can be seen too.

    Some popular Caribbean recipes and dishes include:
    • Alcapurrias - A dish from Puerto Rico. It is made by placing meat or crab in a dough made from green bananas and taro root, and then frying.

    • Callaloo - A dish meat from leaf vegetables (the leaf used varies between different Caribbean islands), with okra, and coconut milk, simmered down to a thick soup or stew. Other ingredients are often added such as meat, crayfish (sometimes known as "Caribbean lobster") and chopped onions. Chili peppers, garlic and spices are used to flavor the dish.

    • Curried goat - Goat meat in a rich curry sauce.

    • Curry chicken and roti - Indian-style curried chicken, with Indian-style bread ("roti") - particularly popular in Trinidad and Tobago.

    • Jerk meat - Another dish from Jamaica, jerk meat is chicken flavored with a fiery mixture of spices which are together known as "Jamaican jerk spice". Ideally the meat is cooked on a charcoal grill, but it can be oven cooked when this is not possible. In Jamaica itself, the usual meats used are pork or goat. Among the Jamaican dispora overseas, jerk chicken is particularly popular.

    • Arroz con gandules - Another dish from Puerto Rico. It is rice with pigeon-peas and smoked ham, and is flavored with sofrito (a thick cooked sauce).

      Arroz con gandules

    • Mofongo - This popular dish from Puerto Rico is made from green plantains or cassava, which are fried with garlic, pork cracklings and olive oil. It is then mashed and served with meat or chicken soup.

    • Rice and peas - Rice cooked with coconut and mixed with beans (such as pigeon-peas or red kidney beans) or peas.

    • Salt fish and ackee - This is sometimes said to be the national of Jamaica, where it is actually most popular as a breakfast. The dish is prepared from salted cod, which is washed and rehydrated, and then sautéed together with boiled ackee (ackee is a type of fruit, originally from West Africa - it must be very carefully prepared, as if improperly prepared it can be poisonous). The dish also usually contains tomatoes and peppers, and is flavored with herbs and spices.
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    Jamaica Cooking - Authentic Jamaican Recipes - CookBook Vol-1

    Jamaica Cooking - Authentic Jamaican Recipes - CookBook Vol-1

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    Whether you make Jamaican Food for pleasure, for your job, or just the occasional one-off for Christmas Day, The “Jamaica Cooking” book can help you with Jamaican Food ideas, recipes, suppliers, news, and more.

    Jamaican Cooking Made Easy - 3rd Edition

    Jamaican Cooking Made Easy - 3rd Edition

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    Over 1,500 authentic Jamaican Recipes in over 60 categories. Over 500 cooking tips and hints. A Jamaican glossary of over 2,000 terms. Downloadable in minutes!

    Caribbean & West Indian Cookbooks

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    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

    By Bryant Terry

    Bryant Terry
    Released: 2014-04-08
    Hardcover (224 pages)

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
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    • Afro Vegan Farm Fresh African Caribbean and Southern Flavors Remixed
    Product Description:

    In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. 

    Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

    With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

    Lonely Planet Cuba (Travel Guide)

    By Lonely Planet & Carolyn McCarthy

    Paperback (544 pages)

    Lonely Planet Cuba (Travel Guide)
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    Product Description:

    #1 best-selling guide to Cuba*

    Lonely Planet Cuba is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Walk through Havana's cobbled streets and evoke the ghosts of mega-rich sugar barons and sabre-rattling buccaneers; stay in a private homestay where you can quickly uncover the nuances of everyday Cuban life; and hop on your bike and hit the quintessentially rural Cuba in Valle de Vinales; all with your trusted travel companion. Get to the heart of Cuba and begin your journey now!

    Inside Lonely Planet's Cuba Travel Guide:

    • Full-color maps and images throughout
    • Highlights and itineraries help you tailor your trip to your personal needs and interests
    • Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots
    • Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices
    • Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss
    • Cultural insights give you a richer, more rewarding travel experience - history, architecture, cuisine, music, dance, outdoor activities, literature, culture
    • Free, convenient pull-out Havana city map (included in print version), plus over 50 color maps
    • Covers Havana, Artemisa, Isla de la Juventud, Valle de Vinales, Pinar del Rio, Bay of Pigs, Santa Clara, Sancti Spiritus, Granma, Santiago de Cuba, Guantanamo and more

    The Perfect Choice: Lonely Planet Cuba, our most comprehensive guide to Cuba, is perfect for both exploring top sights and taking roads less traveled

    Looking for more coverage? Check out Lonely Planet's Caribbean Islands guide for a comprehensive look at what the whole Caribbean has to offer.

    About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travellers. You'll also find our content online, and in mobile apps, video, 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. Lonely Planet enables the curious to experience the world fully and to truly get to the heart of the places they find themselves, near or far from home.

    TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, 2015 and 2016 winner in Favorite Travel Guide category

    'Lonely Planet guides are, quite simply, like no other.' - New York Times

    'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)

    Paleo Instant Pot Cookbook: 250 Amazing Paleo Diet Recipes

    By Vinsent Brian

    CreateSpace Independent Publishing Platform
    Paperback (128 pages)

    Paleo Instant Pot Cookbook: 250 Amazing Paleo Diet Recipes
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    Product Description:

    Get more out of Paleo Diet by making Paleo meals with Instant Pot!

    The Paleo diet will soon show you all its benefits:

    • Your overall health will improve
    • Your skin will glow
    • You will be able to lose those extra pounds

    In this unique cookbook, we gathered the best Paleo dishes made in your instant pot!

    All these recipes you are about to discover are easy to make at home and they are full of great tastes and flavors!

    With The Paleo Instant Pot Cookbook you will:

    • Discover 250 Paleo Recipe for Instant Pot
    • Recipes for breakfast, dinner, lunch, snacks, desserts
    • Save you time, money and energy: all recipes are easy to cook
    • Improve your health: all recipes are healthy and well balanced
    • Increase your happiness: happiness and food are highly connected

    For your convenience, each recipe includes prep time, cooking time, and list of ingredients.

    Get your copy now!

    We guarantee it's the best choice you'll ever make!

    You can start a new life today and transform into a new person!

    Puerto Rican Cookery

    By Carmen Aboy Valldejuli

    Carmen Aboy Valldejull
    Released: 1983-03-31
    Hardcover (408 pages)

    Puerto Rican Cookery
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    • Puerto Rican Cookery
    Product Description:

    Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well."

    Gran Cocina Latina: The Food of Latin America

    By Maricel E. Presilla

    W.W. Norton & Co
    Hardcover (912 pages)

    Gran Cocina Latina: The Food of Latin America
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    • W W Norton Company
    Product Description:

    The 2013 James Beard Foundation Cookbook of the Year

    How to cook everything Latin American.

    Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes. Two-color; 32 pages of color photographs; 75 line drawings

    Cocina criolla

    By Carmen Valldejuli

    Carmen Aboy Valldejuli
    Released: 1983-03-31
    Hardcover (469 pages)

    Cocina criolla
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    • Cocina Criolla
    Product Description:

    "The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking."
    -New York Times

    Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.

    In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.

    Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de �stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr�ctica y �til y por la forma detallada y caracter�stica de sus rectas es, de por s�, �nico en su clase.

    Cocina Criolla solucionar� muchas problemas dom�sticos y por lo tanto, est� llamad a ser un libro indespensable en el hogar.

    The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South

    By Von Diaz

    University Press of Florida
    Released: 2018-02-26
    Hardcover (192 pages)

    Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South
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    Product Description:

    When her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, Coconuts and Collards is a recipe-packed memoir of growing up Latina in the Deep South.

    The stories center on the women in Diaz’s family who have used food to nourish and care for one another. When her mother--newly single and with two young daughters--took a second job to make ends meet, Diaz taught herself to cook, preparing meals for her sister after school, feeding her mother when she came home late from work. During summer visits to Puerto Rico, her grandmother guided her rediscovery of the island’s flavors and showed her traditional cooking techniques. Years later the island called her back to its warm and tropical embrace to be comforted by its familiar flavors.

    Inspired by her grandmother’s 1962 copy of Cocina Criolla--the Puerto Rican equivalent of the Joy of Cooking--Coconuts and Collards celebrates traditional recipes while fusing them with Diaz’s own family history and a contemporary Southern flair. Diaz discovers the connections between the food she grew up eating in Atlanta and the African and indigenous influences in so many Puerto Rican dishes. The funche recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The pinchos de pollo--chicken skewers--feature guava BBQ sauce, which doubles as the sauce for adobo-coated ribs. The pastelón is shepherd’s pie . . . with sweet plantains. And the quingombo recipe would be recognized as stewed okra in any Southern kitchen, even if it is laced with warm and aromatic sofrito

    Diaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the chayotes rellenos (stuffed squash), she suggests replacing the picadillo (sautéed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substi¬tuting potatoes for yucca and yautía--root vegetables typically paired with a meat to make sancocho. Diaz’s version of this hearty stew features chicken and lean pork.

    And because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for besitos de coco (coconut kisses), rum cake, sofrito bloody marys, and anticuado, an old-fashioned made with rum.

    With stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home.

    Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

    By Mr. Rick Bayless

    Rick Bayless
    Released: 2007-04-03
    Hardcover (384 pages)

    Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
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    • Authentic Mexican Regional Cooking from the Heart of Mexico
    Product Description:

    Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.

    After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.

    This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.

    The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.

    Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.

    If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

    Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion

    By Taymer Mason

    Mason Taymer
    Paperback (320 pages)

    Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion
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    • Caribbean Vegan Meat Free Egg Free Dairy Free Authentic Island Cuisine for Every Occasion
    Product Description:
    Spice up your life with over 200 authentic Caribbean recipes—veganized!

    Welcome to the Caribbean, home to an incredibly rich cooking tradition. Here, African, French, Asian, and Spanish influences combine with the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, and more. You’ll discover:
    • Sweet and Savory Breakfasts: Cassava Pancakes, Herbed Sada Roti
    • Traditional Mains: Jerk “Sausages,” Pelau, Trinidadian Doubles
    • Smoothies and Nourishing Bowls: Bajan Booster Shake, Papaya Chia Smoothie Bowl, Caribbean Macro Bowl
    • Modern Delights: Rasta Pasta, Plantain Wellington, Caribbean Sushi
    • Teas and Sweet and Savory Treats: Moringa Bread, Lemongrass Agave
    • Tisane, Sweetened Hibiscus Tea, Ginger-Kissed Jam-Filled Beignets
    • Plus Drinks and Cocktails, Desserts, and everything in between!
    In this expanded, full-color second edition of Caribbean Vegan, Barbadian chef Taymer Mason shares 75 all-new recipes, including Caribbean Sushi, Brule Jol (avocado salad), and Breadfruit Ravioli with Calabaza Squash Filling. Plus, she explains the key kitchen skills she learned growing up: how to cut breadfruit, make your own cassava flour, choose a ripe coconut, and more. The islands await you . . .

    Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba

    By Anya von Bremzen

    Harry N. Abrams
    Released: 2017-11-14
    Hardcover (352 pages)

    Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba
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    Product Description:
    The first book to tell the mesmerizing story of the new Cuban cuisine. A narrative and visual feast from James Beard Award–winning writer Anya von Bremzen and photographer Megan Fawn Schlow—with more than 100 vibrant recipes. 
    Cuba is experiencing a cultural and culinary renaissance—and its paladares, the private restaurants, are leading the way. Paladares is a fascinating culinary and visual journey through the new Cuba. Born in Soviet Russia in the era of shortages, award-winning writer Anya von Bremzen brings a unique perspective to the stories that Cuba’s chefs, restaurateurs, farmers, and food historians share with her. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from legendary El Floridita (Hemingway’s watering hole); guides us to vibrant agros (markets) and visionary organic farms. We learn of Fidel’s obsession with cows, milk, and ice cream. We hear wrenching memories of the Período Especial, the years of terrible privation after Soviet aid vanished. We meet colorful expats who fell for Cuba and ended up opening restaurants—and local hipsters who obsess over global culture gleaned solely from foreign movies and magazines. Fawn Schlow’s evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba’s stunning countryside, dishes that are earthy and innovative, and Cuba’s incredible people.

    The more than 100 recipes in Paladares are as intriguing as the characters behind them. Traditional Cuban bean pots, saucy picadillo, crunchy fritters, soulful tamales, Roast Chicken Stuffed with Black Beans and Rice—and a Gulf Stream of cocktails—are all featured here. But the recipes also reflect the current aspiration of Cuban cooks to finally catch up with the world through dishes such as Pumpkin Soup with Blue Cheese, Ceviche with Mango and Black-Eyed Peas, or Coffee-Rubbed Pork. Cuba’s culinary culture is being reborn, and Paladares joyously savors this revolution. 


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