Soul-warming and deep-flavored Caribbean food is comfort at its finest. Throughout June, we invite you to explore the vibrant flavors and culturally influenced dishes from Cuba, Haiti, Jamaica, and the Bahamas, with complimentary samplings on select Saturdays and meet-and-greet opportunities with cookbook authors.

  • June 1, 11 a.m. – 2 p.m.: Cookbook Signing, plus Madame Sarah’s DjonDjon Rice Tasting with Chef Thia
  • June 1, 12 – 2 p.m.: Meet & Greet with Haitian Vegan-chef, Nzingah of “Yes Baby I Like It Raw”
  • June 9, 11 a.m. – 2 p.m.: Cookbook Signing with Chef Irie
  • June 15, 10:30 a.m.– 2 p.m. Complimentary Quava & Cream Cheese Pastelitos from Cuban Bakeshop, Vicky Bakery
  • June 22, 12:45 p.m.– 1:15 p.m. Complimentary samplings of  Bahamian Conch Fritters and Coconut Curry Vegetables with Plantains from Chef Daron, owner of Island Chef Cafe
  • June 30: Cookbook Signing with Chef Keisha Mitto, author of “Anyone Can Cook Caribbean Fusion

Local chefs have also contributed their signature dishes and beloved recipes from their homeland below, inviting you to experience the rich heritage and mouth-watering traditions of the Caribbean, all from the comfort of your kitchen.

BAHAMIAN RECIPES

Mango Salsa

Chef Daron, a native of the Bahamas, brings the vibrant flavors of the islands to your table with his refreshing Mango Salsa recipe. This versatile dish, bursting with juicy mangoes, zesty lime, and fragrant cilantro, captures the essence of Bahamian cuisine. Mango Salsa is not only a delightful garnish for grilled fish, chicken, or tacos but also a delicious stand-alone snack perfect for any occasion. The sweet and tangy flavors reflect the tropical paradise of the Bahamas, where fresh, local ingredients are celebrated in every meal. Whether you’re hosting a summer barbecue or looking to add a touch of island flair to your dishes, Chef Daron’s Mango Salsa is a tropical delight that brings a taste of the Bahamas to your kitchen.

Download Recipe Card courtesy of Chef Daron, proprietor of Island Chef Cafe.

HAITIAN RECIPES

CHEF THIA’S TASSO DE DINDE (FRIED TURKEY)

In Haiti, turkey is eaten as commonly as chicken. Chef Thia created this recipe on an episode of the Taste the Islands TV show, where she showcased the food of her native island. This fried turkey recipe sees turkey breast well seasoned, fried, and then sauteed in tomato paste (a common ingredient in Haitian cooking) for a rich, robust flavor. Try it with Djon Djon Rice for a delicious dinner.

Download the Recipe Card. Recipe courtesy of Taste the Islands TV and Chef Thia. Photo: Island Origins Magazine.

DJONDJON RICE ( BLACK RICE )

Dive into the vibrant flavors of Haiti with this authentic DjonDjon rice recipe, enhanced by the rich and earthy notes of Madame Sarah’s Liquid Djon Djon. This traditional Haitian dish, beloved for its unique black mushroom essence, brings a taste of the island’s culinary heritage straight to your table. Perfect for family gatherings or a taste of the exotic, DjonDjon rice is a savory delight that showcases the depth and complexity of Haitian cuisine.

View this recipe and others using Madame Sarah’s Authentic Haitian Products at https://hvfoods.com/blogs/recipes/liquid-djon-djon-rice

BANAN PEZE AND PIKLIZ (VEGAN)

Banana Peze, Haiti’s answer to tostones, is a savory delight seasoned generously with lime juice and salt, offering a burst of flavor in every bite. This crispy treat is traditionally paired with Pikliz, a vibrant and spicy pickled vegetable relish that elevates every dish it accompanies. Nzingah’s upgraded version of Pikliz uses nutrient-rich red cabbage and apple cider vinegar for an extra health boost, omitting the MSG-laden Maggi bouillon cube while retaining its authentic, zesty taste. Together, Banana Peze and Pikliz create a harmonious blend of flavors, showcasing the delicious ingenuity of Haitian cuisine.


View Recipe courtesy of Yes Baby I Like It Raw

HAITIAN SWEET POTATO BREAD PUDDING (VEGAN)
bread pudding

Haitian Sweet Potato Bread Pudding is a beloved dessert that highlights the versatility and rich flavor of “Patat,” a white sweet potato known as bonito. This traditional treat combines the earthiness of sweet potatoes with warm spices, creating a comforting and decadent dish. The vegan version preserves the authentic taste and texture by using Nature’s Charm sweetened condensed milk, a perfect substitute for traditional dairy. This pudding not only delights the palate but also embodies the innovation and resilience of Haitian culinary traditions, offering a sweet taste of home with every bite.

View Recipe courtesy of Yes Baby I Like It Raw

HAITIAN PLANTAIN PORRIDGE (VEGAN)

Haitian Plantain Porridge is a cherished staple in Haitian cuisine, celebrated for its rich, comforting flavor and nutritional benefits. This creamy, spiced dish combines the hearty goodness of ripe plantains with aromatic spices like cinnamon and nutmeg, creating a nourishing breakfast that warms both body and soul. Steeped in cultural significance, this porridge is not just food but a symbol of home and tradition, passed down through generations. Its versatility and ease of preparation make it a beloved choice for families, offering a taste of Haiti’s vibrant culinary heritage in every spoonful.

View Recipe courtesy of Yes Baby I Like It Raw

JAMAICAN RECIPES

Chef Keisha’s Jerk Honey Shrimp Tostones Bites

Chef Keisha brings the essence of Caribbean cuisine to life with her tantalizing Jerk Honey Shrimp Tostones Bites. This vibrant dish, from her book Anyone Can Cook Caribbean Fusion, marries the bold flavors of jerk seasoning with the sweetness of honey, creating a harmonious blend that dances on the palate. Perfectly paired with crispy plantains and creamy avocado, it’s a taste adventure that captures the warmth and love of Caribbean cooking. Embark on Chef Keisha’s culinary journey and feel the warmth and love she shares in every recipe.

Cook along with Chef Keisha. View the Video on Chef Keisha’s YouTube Channel and download the recipe.

Chef Irie’s Jerk Pork Medallions

Try Chef Irie’s Jerk Pork Medallions for a mix of spicy and sweet flavors. This is a great entree to throw on the grill if you love outdoor cooking, or, as the chef suggests, get a grill pan and do it inside. Just make sure you have the fan on. It might get smoky in there. Serve with the Chef’s Herb Apple Salad and top with his Homemade Mango Chutney. If you’re feeling a little lazy, get the store-bought versions of Jerk Seasoning and Mango Chutney (we won’t tell!).

Download the Recipe Card. Recipe courtesy of Taste the Islands TV and Chef Hugh “Irie Spice” Sinclair

Chef Irie’s Jamaican Oxtail

Jamaican oxtail is a beloved comfort food that holds a special place in Jamaican cuisine, often served during Sunday dinners and special gatherings. This hearty dish is meticulously seasoned with a blend of spices and fresh herbs, then slow-cooked for hours until the meat is tender and falls off the bone. The addition of broad beans, carrots, and a touch of scotch bonnet pepper creates a robust, flavorful stew. More than just a meal, oxtail evokes warmth and nostalgia, showcasing the ingenuity and resourcefulness of Jamaican cooks. Each bite offers a taste of Jamaica’s rich culinary heritage, transporting you to the vibrant, sun-soaked shores of the island.

Download the Recipe Card. Recipe courtesy of Taste the Islands TV and Chef Hugh “Irie Spice” Sinclair

DUTCH CARIBBEAN

CHEF IRIE’S CURRIED PEANUT CHICKEN

The Dutch Caribbean, also known as the Dutch West Indies, comprises the islands of Aruba, Curaçao, Sint Maarten, Bonaire, Sint Eustatius, and Saba. These islands are known for their vibrant culture, unique blend of Dutch and Caribbean influences, and rich culinary traditions.

In his exploration of Dutch Caribbean cuisine, Chef Irie came across a recipe for savory curried peanut chicken and long beans. The Thai influence in the Dutch Caribbean islands makes surprising combinations like this one fairly regular. Of course, Chef Irie made it his own.

View the recipe online, at islandoriginsmag.com