Bajan cuisine is all about freshly caught seafood, especially the flying fish. This local specialty is served with cou cou, a cornmeal and okra mixture; plantains; and hot peppers. Smoked, baked or fried, the flying fish is tasty all three ways.
Jerk Pork, Chicken Sausage and Festivals; Jamaica
Scotchies is one of the best spots on Jamaica's north coast to find the island's most popular dish, jerk pork. Try not to fill up just on pork, though. The sausage, cornbread festival, bammy and roast breadfruit are a must too. Cooked fresh, spicy and jam-packed with flavor, this dish will make you want to come back later ... and tomorrow ... and the next day.
Lobster and Shrimp Empanadillas; Puerto Rico
Empanadillas are a signature of Latin America and the Caribbean. But Puerto Rico's pockets have their own flair. Dough filled with lobster and shrimp, these deep-fried half-moons are often made from well-kept secret family recipes, and are pure perfection.
Chez Carole; Martinique
In Port de France you may think you're anywhere except the Caribbean, but the Creole cuisine made by local chef Carole Michel at Chez Carole proves you're in one of the region's greatest capitals. Tucked away behind the area's signature spice market, this hidden gem serves zesty accras de morue (cod fritters), tender fricassee of chatrou (octopus) and lambi (conch) for the adventurous foodies. All prepared traditionally. And all with Michel's very own French Creole style.
Bake and Shark; Trinidad
You could call it a fish sandwich. But that doesn’t begin to capture the many-layered goodness of a Trini bake and shark. The pillowy bake (don’t let the name fool you: it’s deep-fried) heaped with (yes!) deep-fried shark and your choice of toppings: a dollop of chadon beni sauce; pineapple slices and green-mango relish; tamarind sauce and creamy garlic; screeching hot pepper, and cucumber to cool it down. Devoured steps from the sand, bake and shark raises the bar for beach food. Trini’s secret weapon is its mix: African, East Indian, Chinese, Portuguese, Lebanese and Syrian all spicing the pot.