25+ Traditional Caribbean Sunday Lunch Recipes to Try Now

Caribbean cuisine is a true reflection of the vibrant cultures, rich history, and diverse flavors of the region.

For many families across the Caribbean, Sunday lunch is a time to gather, share stories, and indulge in hearty, flavorful meals.

From spicy jerk chicken to comforting rice and peas, the dishes that make up a traditional Caribbean Sunday lunch are not just about food, but also about connection and tradition.

If you’re craving bold flavors and want to bring a taste of the Caribbean to your dining table, look no further.

In this blog post, we’ve curated a list of 25+ Caribbean Sunday lunch recipes that will elevate your next family gathering or special occasion.

Whether you’re a seasoned cook or just beginning to explore Caribbean cuisine, these recipes will guide you in creating unforgettable meals that everyone will love.

Get ready to indulge in a feast of colorful, aromatic dishes that celebrate the heart and soul of the Caribbean!

25+ Traditional Caribbean Sunday Lunch Recipes to Try Now

Caribbean Sunday lunch recipes are a delicious and comforting way to experience the culinary traditions of the islands.

These meals, rich in flavor, are perfect for bringing friends and family together to share great food and create lasting memories.

Whether you’re cooking for a special occasion or simply looking to spice up your weekend routine, the 25+ recipes we’ve shared will inspire you to bring the taste of the Caribbean into your kitchen.

From spicy jerk chicken to savory curry goat, each dish has its own unique flair that will transport your taste buds to the tropics.

So, get cooking and let the flavors of the Caribbean infuse your Sunday gatherings with warmth, joy, and satisfaction!

Jerk Chicken with Rice and Peas

Jerk Chicken is one of the most iconic Caribbean dishes, known for its rich, smoky, and spicy flavors. Paired with rice and peas, this dish is a staple at any Caribbean Sunday lunch. The chicken is marinated in a vibrant mix of allspice, scotch bonnet peppers, thyme, and other aromatic spices, then grilled or baked to perfection. The rice and peas, flavored with coconut milk and cooked with kidney beans, offer a creamy and comforting contrast to the spicy chicken.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons jerk seasoning
• 2 scotch bonnet peppers, chopped (seeds removed for less heat)
• 2 tablespoons soy sauce
• 2 teaspoons thyme
• 1 teaspoon allspice
• 1 tablespoon brown sugar
• 1/4 cup olive oil
• 1 cup long-grain rice
• 1 can coconut milk (13.5 oz)
• 1 can kidney beans, drained and rinsed
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine the jerk seasoning, scotch bonnet peppers, soy sauce, thyme, allspice, brown sugar, olive oil, and a pinch of salt and pepper. Rub this mixture all over the chicken thighs and let them marinate for at least 2 hours, preferably overnight.
2. Cook the Chicken: Preheat the grill or oven to 375°F (190°C). Grill the chicken for 25-30 minutes, turning occasionally until fully cooked and the skin is crispy.
3. Prepare the Rice and Peas: In a saucepan, heat a tablespoon of oil and sauté the garlic until fragrant. Add the rice, kidney beans, coconut milk, and 2 cups of water. Season with salt and pepper. Bring to a boil, then cover and simmer on low for about 20-25 minutes, until the rice is cooked and the liquid has been absorbed.
4. Serve: Plate the jerk chicken with a generous portion of rice and peas on the side. Garnish with fresh thyme for added aroma.

Jerk chicken with rice and peas is a flavorful, satisfying dish that brings the essence of Caribbean cooking to your table. The combination of spicy chicken and creamy rice is sure to be a hit, making it perfect for any Sunday lunch or family gathering. The depth of flavors from the jerk seasoning and the creamy, rich coconut rice makes this dish a true Caribbean classic, celebrated for its bold taste and vibrant ingredients.

Curry Goat with Dumplings

Curry goat is a cherished dish in many Caribbean households, particularly on Sundays when families come together for a big meal. The tender goat meat is slow-cooked in a flavorful curry sauce made with a blend of earthy spices, onions, tomatoes, and fresh herbs. Paired with soft, fluffy dumplings, this meal offers a comforting and hearty experience. The slow-cooked goat meat is infused with a perfect balance of curry flavors, while the dumplings provide a lovely textural contrast.

Ingredients:

• 2 lbs goat meat, cut into cubes
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• 1 scotch bonnet pepper (optional for heat)
• 1 tablespoon grated ginger
• 2 cups water
• 2 tablespoons vinegar
• Salt and pepper to taste
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup water (or as needed)

Instructions:

1. Prepare the Goat Meat: Season the goat meat with curry powder, cumin, turmeric, ginger, salt, and pepper. Let it marinate for at least 2 hours.
2. Cook the Goat Meat: In a large pot, heat the vegetable oil and brown the goat meat on all sides. Remove the meat and set aside. In the same pot, sauté onions, garlic, tomatoes, and scotch bonnet pepper until soft and fragrant.
3. Simmer the Curry: Add the goat meat back into the pot, along with thyme, vinegar, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender and the sauce has thickened.
4. Make the Dumplings: While the goat meat cooks, mix the flour, salt, and water to form a dough. Roll the dough into small balls or flatten into discs. Drop the dumplings into the simmering curry and cook for about 10 minutes, or until they float to the top.
5. Serve: Plate the curry goat and serve with the dumplings. Optionally, garnish with fresh cilantro for an added burst of flavor.

Curry goat with dumplings is a rich, aromatic dish that embodies the heart and soul of Caribbean cuisine. The goat meat, tenderized by slow cooking, absorbs the deep flavors of the curry sauce, while the dumplings add a comforting, soft texture. This dish is perfect for a Sunday lunch, bringing warmth and satisfaction to the table. Whether you’re a longtime fan of Caribbean food or a first-timer, this dish will transport your taste buds straight to the islands.

Escovitch Fish with Festival

Escovitch Fish is a traditional Jamaican dish where fried fish is topped with a tangy, spicy pickled vegetable sauce. The sauce, made with vinegar, carrots, onions, bell peppers, and scotch bonnet peppers, offers a perfect balance of heat and acidity that elevates the crispy fish. Paired with festival, a sweet fried cornmeal dumpling, this meal is a delightful contrast of flavors and textures, making it a favorite for any Sunday lunch.

Ingredients:

• 4 whole snapper or tilapia, cleaned and scaled
• 1 cup seasoned flour (for frying)
• 2 tablespoons vegetable oil (for frying)
• 1 onion, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 scotch bonnet pepper, sliced (seeds removed for less heat)
• 1/4 cup vinegar
• 1 tablespoon sugar
• 1 teaspoon thyme
• Salt and pepper to taste
• For the Festival:
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup water
  • Oil for frying

Instructions:

1. Prepare the Fish: Season the fish with salt and pepper. Dredge each fish in the seasoned flour and fry them in hot oil for about 5-7 minutes per side, until golden brown and crispy.
2. Make the Escovitch Sauce: In a pan, heat a little oil and sauté onions, carrots, bell pepper, and scotch bonnet pepper for a few minutes until soft. Add vinegar, sugar, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes. Pour the sauce over the fried fish.
3. Prepare the Festival: In a bowl, combine cornmeal, flour, baking powder, salt, and sugar. Add water gradually and mix until a dough forms. Shape the dough into small oblong dumplings. Fry them in hot oil for about 4-5 minutes, until golden brown and crispy.
4. Serve: Plate the fish topped with escovitch sauce and serve with the festival on the side.

Escovitch fish with festival is a true taste of the Caribbean, balancing bold and tangy flavors with the sweetness of fried cornmeal dumplings. The crispy fish, smothered in the vibrant escovitch sauce, is complemented perfectly by the festival, making it an unforgettable meal. This dish is perfect for a relaxed Sunday gathering, bringing a burst of Caribbean sunshine to your table with its bold, flavorful combination.

Oxtail Stew with Fried Plantains

Oxtail stew is a beloved Caribbean dish, known for its tender meat and rich, savory flavor. The oxtails are simmered low and slow with a blend of aromatic spices, vegetables, and herbs, creating a hearty, comforting stew. When served with fried plantains, which are sweet and caramelized on the outside and soft on the inside, this meal is the perfect balance of savory and sweet. Oxtail stew with fried plantains is an iconic Sunday lunch dish that’s sure to impress.

Ingredients:

• 3 lbs oxtail, cut into pieces
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 scotch bonnet pepper, chopped (optional)
• 1 teaspoon thyme
• 1 tablespoon allspice
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 4 cups beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons tomato paste
• 3 tablespoons vinegar
• 4 ripe plantains, peeled and sliced
• Salt to taste
• 2 tablespoons oil for frying plantains

Instructions:

1. Brown the Oxtail: In a large pot, heat vegetable oil and brown the oxtail pieces on all sides. Remove and set aside.
2. Cook the Stew: In the same pot, add the brown sugar and let it caramelize. Add onions, garlic, and scotch bonnet pepper and cook until softened. Stir in carrots, thyme, allspice, black pepper, soy sauce, tomato paste, and vinegar. Return the oxtail to the pot and pour in the beef broth and red wine. Bring to a boil, then reduce heat and simmer for about 2-3 hours, until the meat is tender and the sauce thickens. Adjust salt to taste.
3. Fry the Plantains: In a separate pan, heat oil and fry the plantain slices in batches, cooking until golden brown and crispy. Remove and drain on paper towels.
4. Serve: Plate the oxtail stew alongside fried plantains. Garnish with fresh thyme for added aroma.

Oxtail stew with fried plantains is the epitome of comfort food, combining savory, tender meat with the sweetness of perfectly fried plantains. The slow-cooked oxtail in a rich, aromatic sauce makes this dish a winner for any Sunday lunch, bringing a deep, satisfying flavor to the table. The fried plantains are the perfect sidekick, offering a crispy-sweet contrast that pairs beautifully with the stew. This dish is not only a crowd-pleaser but a true Caribbean feast.

Brown Stew Fish with Rice and Gungo Peas

Brown Stew Fish is a quintessential Caribbean dish, known for its rich, tangy flavors and tender fish. The fish is seasoned, fried, and then simmered in a savory brown sauce made from tomatoes, onions, and sweet peppers, with a touch of soy sauce and vinegar to add depth. Paired with rice and gungo peas (also known as pigeon peas), this meal is a delicious, well-rounded Sunday lunch option that’s full of flavor and texture.

Ingredients:

• 4 whole fish (snapper or parrot fish), cleaned and gutted
• 1 tablespoon brown sugar
• 1 teaspoon allspice
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 1 teaspoon thyme
• 2 sprigs scallions, chopped
• 1 scotch bonnet pepper, chopped (optional)
• 1 can gungo peas, drained and rinsed
• 2 cups rice
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Prepare the Fish: Season the fish with salt, pepper, and allspice. Set aside.
2. Brown the Sugar: In a large pot, heat vegetable oil and add brown sugar. Let it caramelize until it turns a deep amber color.
3. Fry the Fish: Fry the fish in the caramelized sugar until golden brown on both sides. Remove and set aside.
4. Make the Brown Stew Sauce: In the same pot, sauté onions, garlic, tomatoes, bell pepper, and scotch bonnet pepper (if using) until softened. Add soy sauce, vinegar, thyme, and scallions. Stir to combine, then return the fried fish to the pot. Add enough water to cover the fish halfway, and simmer for 15-20 minutes, allowing the sauce to thicken and the flavors to meld.
5. Cook the Rice and Gungo Peas: While the fish is cooking, prepare the rice by bringing 4 cups of water to a boil. Add the rice, gungo peas, butter, and a pinch of salt. Cover and cook on low heat for about 20 minutes, until the rice is tender and the peas are soft.
6. Serve: Plate the brown stew fish and serve with a side of rice and gungo peas.

Brown stew fish with rice and gungo peas offers a harmonious blend of flavors, with the tender fish simmered in a rich, flavorful sauce and paired with fragrant, buttery rice. The gungo peas add a lovely texture and earthiness that complements the fish perfectly. This dish is a traditional favorite in the Caribbean and makes an excellent choice for a Sunday lunch, offering a satisfying, wholesome meal with vibrant flavors.

Saltfish and Ackee with Fried Dumplings

Saltfish and ackee is the national dish of Jamaica and one of the most beloved Caribbean breakfast or Sunday lunch dishes. Salted codfish is sautéed with the uniquely soft and creamy ackee, which is native to the Caribbean. The dish is often accompanied by fried dumplings, which add a crispy texture and a slight sweetness to balance the savory flavors of the saltfish and ackee. It’s a filling, flavorful meal that showcases the best of Caribbean cooking.

Ingredients:

• 1 lb saltfish (salted cod), soaked and flaked
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 1 scotch bonnet pepper, chopped (optional)
• 2 cloves garlic, minced
• 1 can ackee, drained
• 1 teaspoon thyme
• Salt and pepper to taste
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water (or as needed)
  • Oil for frying

Instructions:

1. Prepare the Saltfish: Rinse the saltfish to remove excess salt and soak it for a few hours or overnight. Boil the saltfish in fresh water for about 10-15 minutes, then drain and flake it.
2. Cook the Saltfish and Ackee: In a large pan, heat vegetable oil and sauté onions, garlic, tomatoes, bell pepper, and scotch bonnet pepper (if using) until soft. Add the flaked saltfish and cook for another 5 minutes. Stir in the ackee, thyme, and a pinch of salt and pepper, and cook gently for 5-10 minutes, until the ackee is soft and everything is well combined.
3. Make the Dumplings: In a mixing bowl, combine flour, baking powder, and salt. Gradually add water to form a dough. Shape the dough into small balls and flatten slightly. Fry the dumplings in hot oil until golden brown and crispy, about 4-5 minutes.
4. Serve: Plate the saltfish and ackee and serve with fried dumplings on the side.

Saltfish and ackee with fried dumplings is a quintessential Caribbean meal that’s packed with flavor. The combination of the salty cod with the creamy, delicate ackee creates a unique and delicious flavor profile, while the crispy dumplings provide the perfect contrast. This dish is rich in tradition and flavor, making it an ideal choice for a Sunday lunch that will satisfy everyone’s appetite. Whether enjoyed as a breakfast or lunch, it’s sure to transport you to the islands with every bite.

Jerk Chicken with Rice and Peas

Jerk chicken is one of the most iconic dishes in Caribbean cuisine, especially popular in Jamaica. The chicken is marinated in a spicy, aromatic mixture of herbs and spices, then grilled or roasted to perfection. Paired with rice and peas, a traditional side dish made with kidney beans and coconut milk, this meal offers a perfect balance of heat, savory flavors, and creaminess. Jerk chicken with rice and peas is a complete and satisfying Sunday lunch that brings the vibrant flavors of the Caribbean to the table.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon thyme
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 scotch bonnet pepper, chopped (optional)
• 2 cups rice
• 1 can coconut milk
• 1 cup kidney beans (cooked or canned)
• 2 sprigs thyme
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Marinate the Chicken: In a bowl, mix jerk seasoning, garlic, ginger, thyme, brown sugar, soy sauce, vegetable oil, and scotch bonnet pepper. Rub this marinade generously over the chicken thighs. Cover and let it marinate for at least 2 hours, or overnight for the best flavor.
2. Cook the Chicken: Preheat the grill or oven. If grilling, cook the chicken over medium heat for 25-30 minutes, turning occasionally until the chicken is cooked through and has a nice char. If roasting, preheat the oven to 375°F (190°C) and roast for about 35-40 minutes until the chicken is golden brown and crispy.
3. Prepare the Rice and Peas: In a pot, combine rice, coconut milk, kidney beans, thyme, garlic, salt, and pepper. Add 4 cups of water, bring to a boil, then cover and reduce the heat to low. Let it cook for about 20 minutes until the rice is tender and the liquid is absorbed.
4. Serve: Plate the jerk chicken alongside the rice and peas. Garnish with additional thyme or sliced scallions for color and flavor.

Jerk chicken with rice and peas is a flavorful and hearty Caribbean classic that’s sure to make your Sunday lunch unforgettable. The spicy, smoky flavor of the jerk chicken pairs beautifully with the creamy, coconut-infused rice and peas, creating a perfect balance of heat and richness. This dish embodies the bold flavors of the Caribbean and is a fantastic way to bring some tropical flair to your table, making it a true crowd-pleaser.

Curry Goat with Dumplings

Curry goat is a beloved Caribbean dish that features tender goat meat simmered in a fragrant, spicy curry sauce. Slow-cooked until the meat is melt-in-your-mouth tender, the curry sauce is rich, savory, and perfectly spiced. Served with dumplings, which are fluffy and lightly fried, this dish is a great Sunday lunch choice that combines bold flavors and comforting textures. The curry goat and dumplings are an iconic pairing that is a staple in many Caribbean households.

Ingredients:

• 3 lbs goat meat, cubed
• 2 tablespoons curry powder
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 sprigs thyme
• 1 scotch bonnet pepper, chopped (optional)
• 1/4 teaspoon allspice
• 2 tablespoons ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 4 cups water or beef broth
• Salt to taste
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Oil for frying

Instructions:

1. Marinate the Goat Meat: In a bowl, mix curry powder, soy sauce, vinegar, ginger, allspice, and salt. Coat the goat meat with the marinade and let it sit for at least 2 hours or overnight in the fridge.
2. Cook the Curry Goat: In a large pot, heat some oil and sauté onions, garlic, bell pepper, and scotch bonnet pepper (if using) until soft. Add the marinated goat meat and sear it on all sides. Pour in the water or beef broth and add thyme. Bring to a boil, then reduce the heat and let it simmer for 2-3 hours until the meat is tender and the sauce has thickened.
3. Make the Dumplings: In a mixing bowl, combine flour, baking powder, and salt. Gradually add water to form a dough. Shape the dough into small balls and flatten them slightly. In a separate pan, heat oil and fry the dumplings until golden brown and crispy on the outside.
4. Serve: Plate the curry goat alongside the fried dumplings. Garnish with fresh cilantro or scallions.

Curry goat with dumplings is a rich, flavorful dish that’s perfect for a Sunday gathering. The tender goat meat, cooked in a fragrant and spicy curry sauce, is the star of the show, complemented beautifully by the crispy yet soft dumplings. This hearty meal captures the essence of Caribbean comfort food, making it a great option for a filling, satisfying lunch that everyone will enjoy. The flavors are bold, the texture is perfect, and it’s guaranteed to be a hit at your next family meal.

Pepper Pot Soup with Hardo Bread

Pepper pot soup is a savory, aromatic Caribbean dish packed with hearty ingredients and bold spices. The soup features tender beef and vegetables, all simmered in a spicy broth with a touch of cassareep (a type of molasses made from cassava), which gives it a unique and rich flavor. Often served with hardo bread, a dense and fluffy bread perfect for dipping, this dish is a warm, satisfying choice for a Sunday lunch. It’s comforting, flavorful, and a great way to enjoy the warmth of the Caribbean in every bite.

Ingredients:

• 2 lbs beef (flank or stew meat), cut into cubes
• 1 tablespoon cassareep (optional, but adds authentic flavor)
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, diced
• 1 bell pepper, chopped
• 1 scotch bonnet pepper, chopped (optional)
• 1 teaspoon thyme
• 1/2 teaspoon allspice
• 4 cups beef broth
• Salt and pepper to taste
• For the Hardo Bread:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1 1/2 cups warm water
  • 2 tablespoons butter

Instructions:

1. Prepare the Soup: In a large pot, brown the beef cubes in a little oil. Add garlic, onions, carrots, potatoes, bell pepper, and scotch bonnet pepper. Stir to combine, then add the beef broth, cassareep, thyme, allspice, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 1.5-2 hours, until the beef is tender and the flavors have melded together.
2. Make the Hardo Bread: In a large mixing bowl, combine flour, salt, sugar, and yeast. Gradually add warm water, stirring to form a dough. Knead for about 10 minutes until smooth and elastic. Let the dough rise for about an hour. Preheat the oven to 375°F (190°C). Shape the dough into a round loaf and bake for 25-30 minutes, until golden brown and cooked through.
3. Serve: Ladle the pepper pot soup into bowls and serve with slices of warm hardo bread on the side.

Pepper pot soup with hardo bread is a comforting and satisfying Caribbean meal perfect for a Sunday lunch. The rich, hearty soup is packed with tender beef, vegetables, and spices, while the hardo bread provides the perfect accompaniment for dipping. The flavors are bold, savory, and warming—making this dish a crowd-pleaser. It’s a meal that fills the stomach and warms the heart, offering a true taste of the Caribbean that’s hard to beat.

Escovitch Fish with Festival

Escovitch fish is a delicious and tangy Caribbean dish where fried fish is topped with a pickled vegetable sauce, often made with carrots, onions, and hot peppers. The acidic, spicy sauce gives the fish a zesty flavor that balances perfectly with the crispy texture of the fried fish. Served with festival—a sweet, deep-fried cornmeal bread—this meal is a perfect Sunday lunch for those who crave something vibrant and satisfying. Escovitch fish with festival brings together the richness of the fish and the crunch of the festival in every bite.

Ingredients:

• 4 whole snapper or tilapia (cleaned and scaled)
• Salt and pepper to taste
• 1 cup all-purpose flour (for dredging)
• 1 teaspoon paprika
• 2 tablespoons vegetable oil (for frying)
• 1 onion, thinly sliced
• 2 carrots, julienned
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, chopped (optional)
• 1 cup vinegar
• 1 teaspoon sugar
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• For the Festival:
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • Vegetable oil (for frying)

Instructions:

1. Prepare the Fish: Season the fish with salt, pepper, and paprika. Dredge the fish lightly in flour. In a frying pan, heat vegetable oil over medium-high heat and fry the fish for about 5-6 minutes per side, or until golden brown and crispy. Remove from the oil and set aside on paper towels to drain.
2. Make the Escovitch Sauce: In a separate pan, sauté onions, carrots, bell pepper, garlic, and scotch bonnet pepper (if using) in a little oil. Once softened, add vinegar, sugar, thyme, black pepper, and a pinch of salt. Bring to a simmer and cook for about 5 minutes. The sauce should thicken slightly but remain tangy and spicy.
3. Make the Festival: In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Gradually add warm water and knead into a soft dough. Shape the dough into small logs or round patties. Heat oil in a pan and fry the festival until golden brown and crispy on the outside, about 3-4 minutes per side.
4. Serve: Place the fried fish on a plate, then pour the escovitch sauce over the fish. Serve with warm festival on the side.

Escovitch fish with festival is a perfect combination of crispy, savory fish and tangy, spicy pickled vegetables. The festival complements the dish with its sweet flavor and crispy texture. This meal is quintessentially Caribbean, offering bold, vibrant flavors that are a treat for the senses. It’s a great Sunday lunch option that feels both indulgent and refreshing—ideal for those who love the heat and zest of Caribbean cuisine.

Oxtail Stew with Rice and Fried Plantains

Oxtail stew is a rich, flavorful dish that features tender oxtail cooked in a savory, spiced broth. The slow cooking process results in meat that falls off the bone, with a thick, comforting gravy. Traditionally served with rice and fried plantains, this dish is a classic Sunday lunch in many Caribbean households. The rice soaks up the savory stew, while the sweet, caramelized plantains add a touch of sweetness to balance the deep flavors of the oxtail.

Ingredients:

• 3 lbs oxtail, cut into chunks
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 sprigs thyme
• 1 scotch bonnet pepper, chopped (optional)
• 1 teaspoon allspice
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon vinegar
• Salt and pepper to taste
• For the Rice:
  • 2 cups rice
  • 1 can coconut milk
  • 2 cups water
  • 1/2 teaspoon salt
• For the Fried Plantains:
  • 2 ripe plantains, peeled and sliced
  • Vegetable oil (for frying)
  • Salt to taste

Instructions:

1. Prepare the Oxtail Stew: In a large pot, brown the oxtail chunks in a little oil over medium-high heat. Add the brown sugar and soy sauce, stirring until the oxtail is caramelized. Add onions, garlic, bell pepper, thyme, scotch bonnet pepper (if using), and allspice. Stir to combine. Add tomato paste, beef broth, vinegar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2.5-3 hours, until the oxtail is tender and the sauce has thickened.
2. Make the Rice: In a separate pot, combine rice, coconut milk, water, and salt. Bring to a boil, then cover and reduce the heat to low. Cook for about 15-20 minutes until the rice is tender and the liquid has been absorbed.
3. Fry the Plantains: Heat vegetable oil in a pan over medium heat. Fry the sliced plantains until golden brown and crispy on the edges, about 3-4 minutes per side. Remove from the oil and drain on paper towels. Sprinkle with a little salt while still hot.
4. Serve: Plate the oxtail stew over a bed of coconut rice and serve with fried plantains on the side.

Oxtail stew with rice and fried plantains is the epitome of Caribbean comfort food. The rich, flavorful oxtail paired with coconut rice creates a hearty meal that’s both satisfying and indulgent. The sweet fried plantains offer a perfect contrast to the savory stew, making this dish a great balance of flavors. Whether for a family gathering or a special Sunday lunch, this dish will leave everyone at the table full and happy.

Saltfish and Ackee with Bammy

Saltfish and ackee is a traditional Jamaican dish that pairs salted cod with the vibrant, buttery ackee fruit. The dish is a rich blend of savory, slightly salty fish and the soft, delicate texture of ackee, creating a comforting and flavorful combination. Often served with bammy—cassava flatbread that’s lightly fried—this dish makes for a delicious and hearty Sunday lunch. It’s a dish that embodies the flavors of the Caribbean, making it a go-to comfort food for many.

Ingredients:

• 1 lb saltfish (salted cod), soaked overnight and flaked
• 2 cups ackee (fresh or canned)
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, chopped (optional)
• 1/2 teaspoon thyme
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• For the Bammy:
  • 2 cups bammy (cassava flatbread)
  • 1 cup water
  • 1 tablespoon vegetable oil (for frying)

Instructions:

1. Prepare the Saltfish and Ackee: Heat oil in a skillet over medium heat and sauté onions, garlic, bell pepper, and scotch bonnet pepper (if using) until softened. Add the soaked and flaked saltfish, thyme, and black pepper. Cook for about 5-7 minutes, allowing the fish to absorb the flavors of the vegetables. Gently fold in the ackee and cook for an additional 5 minutes until the ackee is heated through and slightly tender.
2. Prepare the Bammy: If using dried bammy, soak the flatbreads in water for a few minutes to soften. Heat oil in a pan and fry the bammy on each side until golden brown and crispy.
3. Serve: Plate the saltfish and ackee mixture with the fried bammy on the side.

Saltfish and ackee with bammy is a dish that brings together the salty, savory flavors of the fish and the creamy, rich texture of the ackee, creating a meal that’s both satisfying and comforting. The bammy adds a perfect complement to the dish with its crispy texture and neutral flavor. This iconic Caribbean dish is a great choice for Sunday lunch, offering a balance of flavors that highlight the unique ingredients of the region. Whether you’re enjoying it with family or friends, this meal is sure to delight everyone.

Jerk Chicken with Rice and Peas

Jerk chicken is one of the most iconic Caribbean dishes, known for its flavorful, spicy marinade that includes ingredients like scotch bonnet peppers, allspice, and thyme. The chicken is marinated and then grilled or roasted to perfection, resulting in a smoky, tender, and juicy dish. Paired with rice and peas—cooked with coconut milk, kidney beans, and seasoning—this dish makes for a filling and flavorful Sunday lunch. The combination of smoky jerk chicken and creamy rice and peas is a beloved meal that reflects the vibrant flavors of the Caribbean.

Ingredients:

• For the Jerk Chicken:
  • 4 chicken leg quarters or thighs
  • 2 tablespoons jerk seasoning (store-bought or homemade)
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon thyme
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, chopped (optional)
  • Salt and pepper to taste
• For the Rice and Peas:
  • 2 cups long-grain rice
  • 1 can coconut milk
  • 1 cup kidney beans (or 1 can, drained and rinsed)
  • 2 cups water
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 1 scotch bonnet pepper (whole, for flavor)
  • Salt to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine jerk seasoning, olive oil, soy sauce, vinegar, thyme, garlic, scotch bonnet pepper (if using), salt, and pepper. Rub the marinade generously over the chicken pieces. Cover and refrigerate for at least 2 hours (preferably overnight).
2. Cook the Rice and Peas: In a large pot, sauté onions and garlic in a little oil until softened. Add the coconut milk, kidney beans, water, thyme, and scotch bonnet pepper. Bring to a boil, then add the rice. Reduce heat to low, cover, and cook for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Remove the scotch bonnet pepper before serving.
3. Cook the Jerk Chicken: Preheat your grill or oven to medium-high heat. Grill or roast the chicken for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
4. Serve: Plate the jerk chicken alongside the rice and peas.

Jerk chicken with rice and peas is a quintessential Caribbean Sunday lunch, combining the bold, spicy flavor of jerk chicken with the creamy, comforting rice and peas. The smoky heat of the chicken pairs wonderfully with the richness of the coconut milk-infused rice. This dish is a true representation of Caribbean cuisine and is perfect for family gatherings, offering a balance of flavors and textures that will have everyone coming back for more.

Curry Goat with White Rice

Curry goat is a hearty and flavorful dish that is a staple in Caribbean cuisine, particularly in Jamaica. The goat meat is marinated in a fragrant blend of curry powder, ginger, garlic, and spices, then slowly cooked to tender perfection. This dish is typically served with white rice, which soaks up the rich, savory curry sauce. The bold flavors of curry goat make it an ideal Sunday lunch, offering a warming and satisfying meal that is perfect for gatherings and special occasions.

Ingredients:

• 3 lbs goat meat, cut into chunks
• 2 tablespoons curry powder
• 1 teaspoon allspice
• 1 teaspoon ginger powder
• 1 tablespoon garlic, minced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 2 scotch bonnet peppers, chopped (optional)
• 4 sprigs thyme
• 1 tablespoon soy sauce
• 2 cups beef broth
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• For the White Rice:
  • 2 cups long-grain rice
  • 4 cups water
  • 1 teaspoon salt

Instructions:

1. Marinate the Goat Meat: In a large bowl, combine curry powder, allspice, ginger, garlic, soy sauce, salt, and pepper. Add the goat meat and toss to coat. Marinate for at least 2 hours, preferably overnight.
2. Cook the Curry Goat: Heat oil in a large pot over medium-high heat. Add the onions, bell pepper, tomatoes, and scotch bonnet peppers (if using) and sauté until softened. Add the marinated goat meat and brown on all sides. Add thyme and beef broth. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the meat is tender and the sauce has thickened.
3. Cook the White Rice: In a separate pot, bring water to a boil, add salt, and stir in the rice. Reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
4. Serve: Plate the curry goat over the white rice. Serve with steamed vegetables or fried plantains on the side for a complete meal.

Curry goat with white rice is an indulgent and flavorful dish that embodies the rich and spicy flavors of the Caribbean. The goat meat becomes tender after hours of slow cooking, allowing the spices and curry to infuse deeply. Paired with the simple yet comforting white rice, this dish is perfect for any Sunday lunch, bringing warmth and satisfaction to the table. It’s a dish that’s sure to impress guests and is a great addition to any Caribbean-inspired meal.

Brown Stew Chicken with Dumplings

Brown stew chicken is a classic Caribbean dish where chicken is cooked in a rich, savory brown sauce made from browned sugar, soy sauce, and various spices. The result is tender chicken in a flavorful, thick gravy that pairs perfectly with soft dumplings. This dish is a favorite in many Caribbean households, especially on Sundays when families gather for a hearty meal. The dumplings, made from simple flour dough, are boiled and served alongside the stew, soaking up all the delicious sauce.

Ingredients:

• 4 chicken thighs, cut into pieces
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tomato, chopped
• 2 sprigs thyme
• 1 scotch bonnet pepper, chopped (optional)
• 2 cups chicken broth
• Salt and pepper to taste
• For the Dumplings:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water (more if needed)

Instructions:

1. Brown the Chicken: Heat oil in a large pot over medium-high heat. Brown the chicken pieces on both sides, then remove from the pot and set aside.
2. Prepare the Stew: In the same pot, add the brown sugar and let it melt until it turns a deep amber color. Add the soy sauce, onions, garlic, bell pepper, and tomato. Stir for a few minutes until the vegetables are softened. Return the chicken to the pot, add thyme, scotch bonnet pepper (if using), chicken broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, until the chicken is tender and the sauce thickens.
3. Make the Dumplings: In a mixing bowl, combine flour, baking powder, and salt. Gradually add water and knead into a soft dough. Shape the dough into small round balls. Drop the dumplings into the stew, cover, and cook for about 15-20 minutes until they are cooked through.
4. Serve: Plate the brown stew chicken with dumplings on the side. Pour the rich sauce over the chicken and dumplings.

Brown stew chicken with dumplings is a comforting and flavorful dish that combines tender chicken with a rich, savory sauce. The dumplings, soft and doughy, are the perfect accompaniment, soaking up the delicious gravy. This dish is ideal for a hearty Sunday lunch, offering a satisfying meal that will please the whole family. Its deep, satisfying flavors and simple ingredients make it a classic Caribbean favorite.

Note: More recipes are coming soon!