Welcome to the Celtnet Caribbean Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Carribean. Here you will find all the recipes for each and every country and state for the island nations on the earth's Caribbean plate (Anguilla, Antigua and Barbuda, Aruba, Bahamas, Barbados, British Virgin Islands, Cayman Islands, Cuba, Dominica, Dominican Republic, Grenada, Guadeloupe, Haiti, Jamaica, Martinique, Montserrat, Navassa Island, Netherlands Antilles, Puerto Rico, Saint Barthélemy, Saint Kitts and Nevis, Saint Lucia, Saint Martin, Saint Vincent and the Grenadines, Trinidad and Tobago, Turks and Caicos Islands and the United States Virgin Islands) gathered into one place. All the countries and states of the Caribbean are represented here, along with a (growing) number of recipes representing each. These recipes also cover as many historical periods as possible. So you will find the foods of indigenous peoples as well as the cuisines of later migrants.

This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you!

You can also browse recipes from the following geographical regions of the Americas:

North America Central America South America The Caribbean

Alphabetical list of recipes from the Caribbean follows (limited to 100 recipes per page). There are 190 recipes in total:


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Accras
     Origin: Trinidad
Buttered Yucca
     Origin: Caribbean
Doubles
     Origin: Trinidad
Aloo Pie
     Origin: Trinidad
Cala
(Coconut Candy)
     Origin: Aruba
Ducuna
     Origin: Anguilla
Amchar Masala
     Origin: Trinidad
Calco Stoba
(Conch Stew)
     Origin: Aruba
Farina Pie
     Origin: Bermuda
Anguillan Kebabs
     Origin: Anguilla
Caldo de Pescado
(Fish Soup)
     Origin: Aruba
Forgotten Pudding
     Origin: Aruba
Anguillan Rice and Peas
     Origin: Anguilla
Caldo de Res
(Cuban Beef Stock)
     Origin: Cuba
Fresh Coconut Cake
     Origin: Aruba
Antiguan Papaya Pie
     Origin: Antigua
Callaloo
     Origin: Trinidad
Fried Trinidadian Okra
     Origin: Trinidad
Aruba Chicken
     Origin: Aruba
Caribbean Coconut Jam
     Origin: Caribbean
Funchi
     Origin: Aruba
Aruban Corn Bread
     Origin: Aruba
Caribbean Fish
     Origin: Caribbean
Goat and Aubergine Kebabs
     Origin: Haiti
Aruban Iced Coconut Soup
     Origin: Aruba
Caribbean Peanut Sauce
     Origin: Caribbean
Green Seasoning
     Origin: Trinidad
Avocado Soup
     Origin: Trinidad
Carne Gisada con Plantanos
(Beef and Plantains)
     Origin: Cuba
Griots
     Origin: Haiti
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Carrot and Coconut Bread
     Origin: Caribbean
Guava Glazed Ham
     Origin: Caribbean
Bahamanian Bread Pudding
     Origin: Bahamas
Cashew Nut Cake
     Origin: Aruba
Guava Jelly
     Origin: Caribbean
Bahamanian Ginger Beer
     Origin: Bahamas
Cassava Bread
     Origin: Caribbean
Guava Juice
     Origin: Bahamas
Bahamanian Lobster Curry
     Origin: Bahamas
Cassava Pie
     Origin: Bermuda
Haitian Cake
     Origin: Haiti
Bajan Sweet Bread
     Origin: Barbados
Cassava Pone
     Origin: Bahamas
Haitian Rice and Beans
     Origin: Haiti
Baked Eel
     Origin: Anguilla
Cayman Mango Chicken
     Origin: Cayman Islands
Hot Chilli Sauce
     Origin: Jamaica
Baked Eggs
     Origin: Cuba
Cayman Mango Chutney
     Origin: Cayman Islands
Iced Coconut Soup
     Origin: Cayman Islands
Baked Snapper
     Origin: Bahamas
Château
(Aruban Chocolate Trifle)
     Origin: Aruba
Jamaican Beef Cocoa Bread Patties
     Origin: Jamaica
Banana den Forno
(Baked Bananas)
     Origin: Aruba
Christmas Pastelles
     Origin: Trinidad
Jamaican Beef Patties
     Origin: Jamaica
Banana Porridge
     Origin: Jamaica
Christmas Roast Ham
     Origin: Aruba
Jamaican Cocoa and Walnut Bread
     Origin: Jamaica
Bananes Pesses
(Refried Plantains)
     Origin: Haiti
Citrus Chicken
     Origin: Aruba
Jamaican Cocoa Bread
     Origin: Jamaica
Barbadian Plain Cake
     Origin: Barbados
Cocoda
(Coconut Candy)
     Origin: Aruba
Jamaican Curry Powder
     Origin: Jamaica
Bermuda Chicken
     Origin: Bermuda
Coconut Bread
     Origin: Caribbean
Jamaican Fiery Spiced Pork Marinade
     Origin: Jamaica
Bermuda Fish Chowder
     Origin: Bermuda
Coconut Shrimp
     Origin: Aruba
Jamaican Jerk Chicken
     Origin: Jamaica
Bermuda Onion and Potato Salad
     Origin: Bermuda
Coconut, Red Beans and Rice
     Origin: Anguilla
Jamaican Jerk Seasoning
     Origin: Jamaica
Bermuda Salmon
     Origin: Bermuda
Colombo Curry Paste
     Origin: Martinique
Jamaican Plantain Tarts
     Origin: Jamaica
Bermudan Fishcakes
     Origin: Bermuda
Conkies
     Origin: Bahamas
Jamaican Sea Moss Drink
     Origin: Jamaica
Bermudan Hot Cross Buns
     Origin: Bermuda
Corn Soup
     Origin: Trinidad
Johnny Cakes
     Origin: Anguilla
Bermudan Spinach Salad
     Origin: Bermuda
Cornmeal Porridge
     Origin: Jamaica
Katchourie
     Origin: Trinidad
Bitterbal
(Meat Croquettes)
     Origin: Aruba
Crab Cakes
     Origin: British Virgin Islands
Keshi Yena
(Filled Cheese Shells)
     Origin: Aruba
Black Bean Hummus
     Origin: Cuba
Creole Calamari
     Origin: Aruba
Koeki di Pinda y Chuculati
(Peanut and Chocolate Chip Cookies)
     Origin: Aruba
Bolita di Keshi
(Cheese Balls)
     Origin: Aruba
Curried Chicken
     Origin: Aruba
Krokèchi
(Prawn Croquettes)
     Origin: Aruba
Bolitas de Jamon
(Ham Balls)
     Origin: Aruba
Curried Goat
     Origin: Aruba
Bolo Preto
(Aruban Black Cake)
     Origin: Aruba
Curried Mutton
     Origin: Aruba

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Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.


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