These Caribbean street food recipes are easy to make at home. Why not throw a party for your friends.
To show how easy it is to cook Caribbean street food at home Grace foods challenged me to cook up the perfect street party spread. I always like a good cooking challenge so was happy to get involved. To help me in the task Grace Foods sent me a hamper of their products to cook with.
There was a great selection of products, some of which I was familiar with and others that I wasn’t. A wide range of spices including tropical seasoning, hot and mild curry powder, hot pepper sauce and jerk seasoning. Some tins of callaloo, which is a spinach type vegetable, ackee, coconut milk and beans and peas as well as some ginger beer and aloe refresh. All I had to do was think of a menu.
My street food menu consisted of:
Jerk is one of the flavours that is found across the Caribbean. It is a hot and spicy blend of all spice, thyme and chilli peppers that is used liberally on meats. As part of my street food menu I prepared a Jamaican pepperpot stew. The stew is simmered slowly until the meat is meltingly tender and takes on a hot peppery flavour due to the jerk seasoning. Dunn River jerk seasoning worked very well in this dish. Take care when adding it as it can be quite spicy, reduce the amount if you are not keen on spicy flavours. The stew also contains a lot of vegetables, I used butternut squash and green beans.
I thought the pepperpot stew would make a perfect centre piece for my street food party. It can be eaten with the coco bread or the rice which gives people a couple of options. Gingerbeer is the ideal drink to wash it down.
Rice and peas is a traditional Jamaican dish that is often served on Sunday instead of plain white rice. Peas is an island way of referring to kidney beans and a tin of Dunn River Peas and Beans was perfect for this dish. It contains a mixture of red kidney beans, blackeye beans & gungo peas. The rice is cooked in coconut milk which gives it a delicate flavour and contains spring onions which add a little bite. The sweet rice is the perfect balance to the peppery stew.
Coca bread is eaten across the Caribbean. It contains coconut oil and butter which makes them firm on the outside and sweet on the inside. To make the coco bread buttery layers need to be built up as the dough is rolled out which makes it easy to use as a sandwich roll. The sweetness of the bread works well with the pepperpot stew and it would also be a great roll for a fish finger sandwich.
A good street party will have food that you can just pick up and nibble on. Jamaican patties are perfect for this. The pastry is spiced with turmeric giving it a yellow colour. The mince filling has a spicy flavour making them tasty and satisfying. Dunn River curry powder added a lovely flavour to the filling without being overpowering. They keep well in a tin if you have any left over.
The final addition to my Caribbean street food menu was tropical kebabs. These are so simple they do not need a recipe card. To make them I chopped chicken breast into bite sized chunks. These were then dipped in egg and rolled in Dunn River Tropical Seasoning. I then threaded them onto skewers with red pepper onion and mushrooms. The skewers can either be cooked under a grill on in the oven until they are done. The tropical seasoning added a nice spicy flavour to the kebabs and they did not stay around long.
Ackee is traditionally used in ackee and saltfish, a traditional recipe. Another tasty dish you can make with ackee is hot and spicy chicken with ackee ratatouille which worked really well. A one pot chicken curry is also a great dish and easy to make.
Have you ever cooked Caribbean food? What is your favourite recipe? Let me know below.