Christmas plays a very important role in the daily life of West Indians. And for families, the Christmas holidays are also an opportunity to discover or rediscover the delights of our islands.
A culinary journey to the Caribbean… A change of scenery? Well, not that much. Because on most tables, pork and pigeon peas are the kings, like in Guadeloupe and Martinique. Other foods and products are also shared by these islands. Then it's about customization.
In Puerto Rico, for example The pig is grilled with roti, sometimes garnished, accompanied by Pigeon pea rice.
Arroz con gandules or rice and pigeon peas. • ©elespecial.com
More local is the avocado cod tomato salad. For dessert, locals opt for coconut flan. And in the drink, the coquito, a type of alcoholic chaudo.
Ponche de Crema • ©Tastetheislands
The pork is also tasted in Fricassee, among others at neighbors in the Dominican Republic, and is served with the same side dish. There will be some on the menu savory pies with cheese, chicken, beef. But also yellow banana and eggplant hash. For the sweet touch of Lemon and orange pudding.
Pudín de Navidad clásico • ©abcderecetas.com
In Cuba, rice pudding will take the place. And as the main course again rice, this time with red beans. Potato balls with meat are also appreciated at this time.And again our Rum Chaudo called Crème de vie.
Among English speakers, especially in Jamaica, Christmas ham with pineapple Throne. But next to it we find Cabrit Colombo. All of this is served with pigeon pea rice. Carrot pudding for a delicious twist. For freshness, Sorrel juice.
Jamaican sorrel • ©Serious Eats / Vicky Wasik
This is our famous blackcurrant juice, also consumed in Trinidad. Or we let ourselves be pampered there Rice seasoned with peppers, nuts, grapesTurkey and ham with pineapple and the cream colored poncho, to remember the Chaudo again. Just like in Dominica. On the plates black pudding, yam gratin, black beans and fried chicken.