25+ Irresistible Easter Caribbean Dinner Recipes You Must Try

Easter is a time of celebration, reflection, and, of course, indulging in delicious food with loved ones.

In the Caribbean, Easter dinners are a vibrant mix of rich flavors, aromatic spices, and traditional dishes passed down through generations.

Whether you’re planning a small family gathering or a large festive feast, Caribbean Easter dinners are sure to add a touch of island warmth and hospitality to the occasion.

From tender jerk chicken to creamy macaroni pies and savory fish stews, the Caribbean offers a diverse range of mouthwatering dishes that are perfect for celebrating the season.

In this article, we’ve compiled a list of 25+ Easter Caribbean dinner recipes that will transform your holiday meal into a feast of bold flavors and tropical delights.

Whether you prefer seafood, poultry, or vegetarian options, you’ll find something for everyone to enjoy.

Let’s dive into these irresistible recipes and bring the taste of the Caribbean to your Easter table!

25+ Irresistible Easter Caribbean Dinner Recipes You Must Try

Easter in the Caribbean is more than just a religious observance – it’s a celebration of culture, family, and the joy of sharing a meal together.

The dishes featured in this collection reflect the heart and soul of Caribbean cuisine, blending fresh ingredients, bold spices, and unique cooking techniques.

Whether you’re trying a new recipe or perfecting a family favorite, these 25+ Easter Caribbean dinner recipes will elevate your celebration and create lasting memories around the dinner table.

So, this Easter, embrace the flavors of the Caribbean and treat your guests to a truly unforgettable dining experience.

From classic mains like jerk chicken and curry goat to tempting sides like macaroni pie and fried plantains, you’ll have everything you need to make your holiday meal both satisfying and special.

Jamaican Easter Escovitch Fish

Jamaican Escovitch Fish is a Caribbean classic, especially popular during Easter celebrations. This dish combines crispy fried fish with a tangy pickled vegetable topping, creating a harmony of spicy, sour, and slightly sweet flavors. Escovitch fish is often served with fried dumplings, bammy, or rice and peas, making it a well-rounded dinner option that highlights the vibrancy of Jamaican cuisine.

Ingredients:

• 4 whole snapper fish (cleaned and gutted)
• 2 tsp salt
• 1 tsp black pepper
• 1 cup all-purpose flour (optional, for frying)
• 1 cup vegetable oil
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned
• 1 Scotch bonnet pepper, thinly sliced (remove seeds for less heat)
• ½ cup white vinegar
• ½ tsp sugar
• 10-12 pimento seeds (allspice)

Instructions:

1. Prepare the Fish: Pat the fish dry, then season with salt and black pepper. Optionally, coat the fish lightly in flour to enhance crispiness.
2. Fry the Fish: Heat oil in a large frying pan over medium heat. Fry the fish for 4–5 minutes on each side until golden and crispy. Set aside on paper towels to drain excess oil.
3. Make the Pickled Topping: In the same pan, sauté onions, carrots, Scotch bonnet, and pimento seeds for 2 minutes. Add vinegar and sugar, and simmer for another 3 minutes until slightly reduced.
4. Assemble: Pour the pickled vegetable mixture over the fried fish. Let it sit for at least 10 minutes to absorb the flavors.
5. Serve: Serve warm with sides like fried plantains or rice and peas.

Jamaican Escovitch Fish is an exceptional Easter dish that brings the flavors of the Caribbean to your table. Its zesty pickled topping perfectly complements the crispiness of the fish, making every bite unforgettable. This dish is a must-try for those seeking a traditional yet tantalizing Easter dinner.

Trinidadian Easter Callaloo and Crab

Callaloo is a quintessential Trinidadian dish, often served during Easter celebrations. This hearty and nutritious soup is made with leafy greens, coconut milk, and various aromatics, often featuring crab for a flavorful twist. The creamy texture and rich taste make it an irresistible centerpiece for a Caribbean Easter feast.

Ingredients:

• 1 lb dasheen (taro) leaves or spinach
• 1 cup coconut milk
• 2 cups water
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup pumpkin, diced
• 4 okra, sliced
• 1 Scotch bonnet pepper (whole, optional for heat)
• 4-6 fresh blue crabs, cleaned and halved
• ½ tsp thyme
• Salt and black pepper to taste

Instructions:

1. Prepare the Ingredients: Wash the dasheen leaves thoroughly and chop them into small pieces.
2. Cook the Base: In a large pot, combine dasheen leaves, onion, garlic, pumpkin, okra, thyme, Scotch bonnet pepper, water, and coconut milk. Bring to a boil.
3. Add the Crab: Lower the heat to a simmer and add the crabs. Cover the pot and let cook for 20–25 minutes until all the ingredients are tender.
4. Blend: Remove the Scotch bonnet pepper (if you prefer less heat) and use an immersion blender to puree the callaloo to your desired consistency.
5. Season and Serve: Season with salt and black pepper, then serve as a main course or alongside rice.

Trinidadian Callaloo and Crab is a flavorful homage to the rich culinary heritage of the Caribbean. Its velvety texture and delightful combination of spices and seafood make it the perfect dish for an Easter celebration with family and friends.

Bajan Easter Roast Pork with Sorrel Glaze

This Bajan-style roast pork is a festive centerpiece for Easter dinners. The pork is marinated in a blend of aromatic herbs and spices, then glazed with a tangy sorrel (hibiscus) reduction for a sweet and tart finish. Paired with Caribbean sides like sweet potatoes and steamed vegetables, this dish is a feast for the senses.

Ingredients:

• 4 lbs pork shoulder, skin on
• 4 garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp ground allspice
• 2 tbsp fresh thyme, chopped
• 1 tbsp brown sugar
• 1 cup sorrel juice (hibiscus tea)
• ¼ cup honey
• 1 tbsp fresh ginger, grated

Instructions:

1. Marinate the Pork: Score the pork skin and rub it with garlic, salt, pepper, allspice, thyme, and brown sugar. Let marinate in the refrigerator for at least 4 hours or overnight.
2. Roast the Pork: Preheat the oven to 350°F (175°C). Place the pork on a roasting rack and roast for 2–2.5 hours until the internal temperature reaches 145°F (63°C).
3. Prepare the Sorrel Glaze: In a small saucepan, combine sorrel juice, honey, and ginger. Simmer over medium heat until reduced to a thick glaze.
4. Glaze the Pork: In the last 15 minutes of roasting, brush the sorrel glaze over the pork. Return to the oven and let it caramelize.
5. Serve: Let the pork rest for 10 minutes before slicing. Serve with Caribbean-inspired sides like mac pie or coleslaw.

Bajan Easter Roast Pork with Sorrel Glaze is a showstopping dish that captures the spirit of Caribbean cuisine. The tender, flavorful pork paired with the tangy sweetness of the sorrel glaze is a celebration of bold and vibrant flavors, perfect for making your Easter dinner extraordinary.

Dominican Easter Mangu with Sausages

Mangu is a beloved Dominican dish, often served as a hearty breakfast or dinner. This mashed plantain dish is an essential part of Easter celebrations in the Dominican Republic. Traditionally served with fried eggs, cheese, and salami, this version pairs the mangu with savory sausages for a filling and flavorful dinner. The combination of soft, creamy plantains and the boldness of sausages creates a satisfying meal.

Ingredients:

• 4 green plantains
• 1 tbsp butter
• ½ cup milk
• Salt to taste
• 2 tbsp olive oil
• 4 Dominican-style sausages (longaniza)
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• ½ tsp oregano
• 1 tbsp vinegar

Instructions:

1. Prepare the Plantains: Peel the plantains and cut them into 2-inch pieces. Boil in salted water for 20–25 minutes or until soft.
2. Mash the Plantains: Drain the plantains and mash them with butter and milk until smooth and creamy. Season with salt to taste.
3. Cook the Sausages: In a separate pan, heat olive oil over medium heat. Fry the sausages until browned on all sides, then remove and set aside.
4. Sauté the Vegetables: In the same pan, sauté the onions, bell peppers, and garlic until softened. Add oregano and vinegar, then return the sausages to the pan. Cook for 5 minutes to allow the flavors to meld.
5. Serve: Serve the mangu with the sausages and sautéed vegetables on top.

Dominican Easter Mangu with Sausages is a comforting and filling dish, perfect for celebrating Easter with a taste of the Dominican Republic. The creamy mangu pairs perfectly with the rich, savory sausages and vegetables, making this meal a true crowd-pleaser at any Easter gathering.

Haitian Griot with Pikliz

Griot is a popular Haitian dish that features marinated pork shoulder, fried to crispy perfection. It is often served with pikliz, a spicy pickled vegetable relish that adds a tangy and spicy contrast to the rich pork. This dish is ideal for special occasions like Easter, bringing a combination of bold flavors and textures that are deeply rooted in Haitian cuisine.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 Scotch bonnet pepper, chopped
• 1 cup sour orange juice (or substitute with lime juice and a pinch of vinegar)
• 1 tsp thyme
• 1 tsp paprika
• 1 tbsp tomato paste
• Salt and black pepper to taste
• 4 cups vegetable oil (for frying)
• For Pikliz:
• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 2-3 Scotch bonnet peppers, sliced
• 1 small onion, thinly sliced
• 1 tsp salt
• 1 tsp vinegar
• ½ cup lime juice

Instructions:

1. Marinate the Pork: Combine pork cubes, onion, garlic, Scotch bonnet pepper, sour orange juice, thyme, paprika, salt, and pepper in a bowl. Marinate for at least 2 hours, preferably overnight.
2. Cook the Pork: Heat oil in a large frying pan over medium heat. Fry the marinated pork in batches for 8-10 minutes, or until golden brown and crispy.
3. Prepare Pikliz: While the pork cooks, combine the cabbage, carrot, Scotch bonnet slices, onion, salt, vinegar, and lime juice in a bowl. Let it sit for at least an hour to allow the flavors to develop.
4. Serve: Serve the fried griot with a side of pikliz for a vibrant and flavorful Easter dinner.

Haitian Griot with Pikliz is an unforgettable dish that brings the bold, savory flavors of marinated and fried pork, balanced by the tangy heat of the pikliz. It’s a must-have for anyone looking to celebrate Easter with an authentic taste of Haitian cuisine. The crispy pork combined with the spicy pickled vegetables is a flavor explosion that will delight your taste buds.

Barbadian Easter Cou Cou and Flying Fish

Cou Cou and Flying Fish is the national dish of Barbados, often enjoyed during Easter and other special occasions. The dish features a flavorful blend of cornmeal and okra cooked into a smooth, savory mash known as cou cou. It’s traditionally paired with flying fish, which is seasoned and fried or steamed to perfection. The combination of tender fish and the rich, savory cou cou makes for a satisfying, classic Caribbean Easter meal.

Ingredients:

• 2 cups cornmeal
• 1 cup okra, sliced
• 4 cups water
• 1 tsp salt
• 2 tbsp butter
• 4 flying fish fillets
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 tbsp fresh thyme
• 1 tbsp vinegar
• 1 tsp garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Cou Cou: Bring 4 cups of water to a boil in a large saucepan. Add the okra and cook for about 5 minutes until tender. Slowly stir in the cornmeal, a little at a time, to avoid lumps. Cook for 10 minutes, stirring constantly. Stir in butter and salt, and continue to cook until the mixture thickens and becomes smooth.
2. Cook the Fish: Heat oil in a separate pan. Season the flying fish fillets with salt, pepper, and thyme. Fry the fish fillets for 2-3 minutes on each side until golden brown.
3. Prepare the Sauce: In the same pan, sauté onions and garlic for 2 minutes until soft. Add vinegar and cook for another 2 minutes to create a quick sauce.
4. Serve: Place the cou cou on a plate, top with the fried flying fish, and drizzle the onion sauce over the fish.

Barbadian Easter Cou Cou and Flying Fish is a heartwarming and traditional dish that perfectly embodies the essence of Caribbean cuisine. The blend of soft, flavorful cou cou with the crispy, well-seasoned flying fish creates a delightful combination that’s ideal for Easter gatherings. This dish brings a taste of Barbados to your dinner table and is sure to impress your guests with its authenticity and vibrant flavors.

Cuban Ropa Vieja

Ropa Vieja, a traditional Cuban dish, is perfect for an Easter dinner. This slow-cooked shredded beef is simmered in a rich tomato sauce with onions, peppers, garlic, and olives, creating a deeply flavorful and hearty meal. The name “Ropa Vieja” means “old clothes,” referring to the shredded texture of the beef. Typically served with rice and black beans, this dish captures the essence of Cuban comfort food and is a wonderful way to celebrate Easter with a rich and savory dish.

Ingredients:

• 2 lbs flank steak or brisket
• 1 large onion, sliced
• 1 bell pepper, sliced
• 4 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 1 cup green olives, sliced
• 2 tbsp capers
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Cooked white rice for serving

Instructions:

1. Cook the Beef: In a large pot, bring water to a boil and cook the beef for 1.5 to 2 hours, or until tender. Remove the beef, let it cool slightly, and shred it with a fork.
2. Make the Sauce: In a large skillet, heat olive oil over medium heat. Sauté the onions, bell pepper, and garlic until soft, about 5 minutes.
3. Simmer the Beef: Add the shredded beef to the skillet, then stir in crushed tomatoes, beef broth, olives, capers, cumin, oregano, paprika, salt, and pepper. Simmer the mixture for 30-40 minutes, allowing the flavors to blend and the sauce to thicken.
4. Serve: Serve the Ropa Vieja over cooked rice, garnished with fresh cilantro.

Cuban Ropa Vieja is a flavorful, melt-in-your-mouth dish that will elevate your Easter dinner. The tender, shredded beef soaked in a tangy tomato sauce with olives and capers offers a delicious mix of savory and slightly briny flavors. It’s a fantastic option for those looking to add a Cuban flair to their Easter table and is best enjoyed with rice and beans for a truly satisfying meal.

Bahamian Rock Lobsters with Garlic Butter

Bahamian Rock Lobsters, also known as spiny lobsters, are a popular seafood choice in the Bahamas, especially during festive seasons like Easter. These lobsters are typically grilled or sautéed, and in this version, they’re tossed in a rich, garlic-infused butter sauce. Served with a side of rice or salad, Bahamian Rock Lobsters with Garlic Butter make for a luxurious yet easy-to-prepare Easter dinner that will impress your guests.

Ingredients:

• 4-6 Bahamian rock lobsters (or spiny lobsters), halved lengthwise
• 1 cup unsalted butter, melted
• 6 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 tbsp olive oil
• Lemon wedges for garnish

Instructions:

1. Prepare the Lobster: Cut the lobsters in half lengthwise and remove the meat. Rinse under cold water to remove any remaining shell fragments.
2. Make the Garlic Butter: In a bowl, combine melted butter, garlic, parsley, lemon juice, salt, and pepper.
3. Cook the Lobster: Heat olive oil in a large skillet over medium-high heat. Add the lobster halves, flesh side down, and cook for 3-4 minutes. Flip the lobsters over and pour the garlic butter mixture over them. Cook for another 4-5 minutes until the lobster meat is fully cooked and tender.
4. Serve: Serve the Bahamian Rock Lobsters with lemon wedges and a side of rice or salad.

Bahamian Rock Lobsters with Garlic Butter are a show-stopping dish for Easter. The rich, buttery sauce infused with garlic and lemon elevates the delicate lobster meat, making each bite a perfect balance of savory and citrusy flavors. It’s an indulgent yet simple dish, ideal for those looking to bring the taste of the Bahamas to their Easter table.

Puerto Rican Pernil (Roast Pork Shoulder)

Pernil is a classic Puerto Rican dish, especially popular during holidays like Easter. The pork shoulder is slow-roasted with a garlic, oregano, and citrus marinade, resulting in tender, juicy meat with a crispy, flavorful crust. Pernil is often served with rice and beans, but it can also be paired with plantains or potatoes for a heartier meal. This dish is perfect for a family-style Easter dinner, where everyone can enjoy the delicious, melt-in-your-mouth pork.

Ingredients:

• 5 lbs pork shoulder (bone-in)
• 6 garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup sour orange juice (or a mix of orange and lime juice)
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cups chicken broth

Instructions:

1. Prepare the Marinade: In a bowl, combine garlic, oregano, cumin, paprika, salt, pepper, olive oil, and sour orange juice. Rub this marinade all over the pork shoulder, making sure to get it into all the crevices. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Roast the Pork: Preheat the oven to 350°F (175°C). Place the pork shoulder in a roasting pan with the sliced onion and bell pepper. Pour chicken broth around the pork.
3. Cook the Pernil: Roast the pork for 4-5 hours, basting every hour. The pork is done when the internal temperature reaches 190°F (88°C), and the skin is crispy and golden.
4. Serve: Let the pork rest for 10 minutes before slicing. Serve with rice, beans, and fried plantains for a complete meal.

Puerto Rican Pernil is a festive and flavorful dish that makes Easter truly special. The tender, slow-cooked pork, combined with the tangy marinade and crispy skin, offers an irresistible flavor profile. Whether you’re serving it for a small gathering or a large family feast, Pernil is sure to be the star of the dinner table, bringing everyone together for a delicious celebration.

Jamaican Curry Goat

Curry Goat is a beloved dish in Jamaica, especially during special occasions like Easter. This rich and aromatic dish features tender goat meat marinated in a blend of spices, including curry, garlic, thyme, and scotch bonnet peppers. The slow-cooked stew develops deep flavors that are balanced with a touch of heat from the scotch bonnet, making it a flavorful and satisfying dish. Serve it with steamed rice or roti for a true Jamaican experience at your Easter dinner table.

Ingredients:

• 2 lbs goat meat, cut into cubes
• 3 tbsp curry powder
• 2 tbsp all-purpose seasoning
• 1 tbsp brown sugar
• 6 garlic cloves, minced
• 1 onion, chopped
• 2 sprigs thyme
• 1 scotch bonnet pepper, minced (seeds removed for less heat)
• 1 tsp ginger, grated
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 2 cups beef broth
• Salt and pepper to taste
• Steamed rice or roti for serving

Instructions:

1. Marinate the Meat: In a large bowl, combine the goat meat with curry powder, all-purpose seasoning, brown sugar, garlic, thyme, scotch bonnet pepper, ginger, soy sauce, salt, and pepper. Massage the marinade into the meat and let it sit for at least 2 hours, or overnight in the fridge for maximum flavor.
2. Brown the Goat Meat: Heat vegetable oil in a large pot over medium heat. Add the goat meat in batches, browning on all sides, about 5-7 minutes per batch.
3. Simmer the Curry: Once all the meat is browned, add the chopped onion and cook for another 3-4 minutes. Pour in the beef broth, bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and the sauce has thickened.
4. Serve: Serve the curry goat hot with steamed rice or roti on the side.

Jamaican Curry Goat is a flavorful and hearty dish that’s perfect for any Easter celebration. The tender, well-spiced meat combined with the warmth from the scotch bonnet pepper creates a rich and aromatic stew. Whether you’re serving it to family or guests, this dish will transport your taste buds straight to Jamaica, bringing an authentic Caribbean touch to your Easter feast.

Trini-style Pelau (Caribbean One-Pot Rice and Meat)

Pelau is a popular one-pot dish from Trinidad and Tobago, combining meat, rice, and vegetables in a savory and slightly sweet sauce. It’s a perfect meal for Easter, as it’s hearty, flavorful, and easy to prepare. Typically made with chicken, beef, or pork, the meat is caramelized in brown sugar, giving it a deep, rich flavor that’s complemented by the spices and coconut milk. Serve this dish with a side of salad or fried plantains for a complete Caribbean feast.

Ingredients:

• 2 lbs chicken thighs or beef stew cubes
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 cup long-grain rice, rinsed
• 1 cup coconut milk
• 2 cups chicken broth
• 1 tsp curry powder
• 1 tsp thyme
• 1 tsp paprika
• 1 scotch bonnet pepper, minced (optional)
• 2 carrots, sliced
• Salt and pepper to taste

Instructions:

1. Prepare the Meat: In a large pot, heat the vegetable oil over medium heat. Add the chicken or beef and sprinkle with salt and pepper. Brown the meat for about 5 minutes on each side, until nicely seared.
2. Caramelize the Sugar: Add the brown sugar to the pot and stir constantly until it melts and turns a deep caramel color, about 2-3 minutes.
3. Add Vegetables and Spices: Add the onions, bell pepper, garlic, and scotch bonnet pepper (if using) to the pot. Sauté for 5 minutes until the vegetables soften.
4. Cook the Rice: Add the curry powder, thyme, paprika, carrots, rice, coconut milk, and chicken broth to the pot. Stir to combine, ensuring the rice is evenly distributed. Bring to a boil, then reduce the heat to low and cover.
5. Simmer: Let the dish simmer for 20-30 minutes, or until the rice is cooked and the liquid is absorbed. If needed, add more broth or water during the cooking process.
6. Serve: Fluff the rice with a fork and serve hot, garnished with fresh herbs if desired.

Trini-style Pelau is a savory and satisfying dish that brings the flavors of the Caribbean to your Easter dinner. The combination of caramelized meat, spiced rice, and coconut milk creates a rich and flavorful meal that’s perfect for feeding a crowd. The one-pot nature of the dish makes it easy to prepare and clean up, making it a great choice for busy holiday meals.

Barbadian Cou-Cou and Flying Fish

Cou-Cou and Flying Fish is the national dish of Barbados and a perfect Easter dinner choice. The dish consists of flying fish, typically seasoned and steamed or fried, served alongside a creamy, cornmeal-based side dish called Cou-Cou. The Cou-Cou is made with cornmeal, okra, and a hint of thyme, resulting in a smooth and savory side that perfectly complements the delicate, flaky flying fish. This dish celebrates the flavors of the sea and is sure to impress your guests with its taste and authenticity.

Ingredients:

• 4 flying fish fillets (or other mild white fish)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme
• Salt and pepper to taste
• 2 cups cornmeal
• 1 cup okra, chopped
• 4 cups water
• 1 tbsp butter
• 1 tsp salt

Instructions:

1. Prepare the Flying Fish: Season the flying fish fillets with salt, pepper, garlic, and thyme. Heat olive oil in a skillet over medium heat and cook the fish for 3-4 minutes on each side until golden brown and cooked through.
2. Make the Cou-Cou: In a separate pot, bring the water to a boil. Add the okra and cook for about 5 minutes. Gradually whisk in the cornmeal, stirring continuously to prevent lumps.
3. Simmer the Cou-Cou: Reduce the heat to low and cook the cornmeal mixture, stirring constantly for 10-15 minutes, until it thickens into a smooth, creamy consistency. Add butter and salt, and stir until melted.
4. Serve: Serve the flying fish alongside the Cou-Cou, garnished with additional thyme if desired.

Barbadian Cou-Cou and Flying Fish is a unique and flavorful dish that embodies the spirit of Barbados. The combination of tender, seasoned flying fish and the creamy, textured Cou-Cou offers a delightful mix of flavors and textures that are perfect for a festive Easter dinner. This dish is a true representation of Barbadian culinary heritage and will leave your guests craving more.

Caribbean Jerk Chicken

Jerk Chicken is one of the most iconic dishes in the Caribbean, and it’s a must-serve during Easter celebrations. Marinated in a flavorful blend of spices like allspice, thyme, scotch bonnet peppers, and garlic, jerk chicken offers a perfect balance of heat, smokiness, and depth. Whether grilled, baked, or smoked, the result is a tender, juicy chicken with a bold, spicy kick. This dish is great for serving a crowd and pairs wonderfully with rice, fried plantains, or a fresh salad, making it a standout choice for any festive occasion.

Ingredients:

• 4 chicken thighs or drumsticks
• 3 tbsp jerk seasoning (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp ground allspice
• 1 tbsp fresh thyme
• 1 scotch bonnet pepper, minced (seeds removed for less heat)
• 1 lime, juiced
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Prepare the Marinade: In a bowl, combine the jerk seasoning, olive oil, soy sauce, brown sugar, garlic, allspice, thyme, scotch bonnet pepper, lime juice, salt, and pepper.
2. Marinate the Chicken: Coat the chicken with the marinade, making sure it is fully covered. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
3. Cook the Chicken: Preheat the grill to medium-high heat. Place the marinated chicken on the grill and cook for about 25-30 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
4. Serve: Remove the chicken from the grill and let it rest for 5 minutes. Serve with lime wedges and your favorite side dishes.

Caribbean Jerk Chicken is the perfect blend of heat, flavor, and tenderness. The marinade infuses the chicken with rich, bold spices that make each bite unforgettable. Whether you’re hosting a big Easter dinner or enjoying a casual meal with family, this dish is sure to impress. Pair it with rice, plantains, or grilled vegetables for a complete Caribbean feast that will bring a taste of the islands to your table.

Barbadian Macaroni Pie

Macaroni Pie is a staple of Bajan cuisine, often served as a side dish at Easter and other festive occasions. It’s a comforting, cheesy casserole made with elbow macaroni, cheddar cheese, milk, and eggs, seasoned with a blend of spices to create a creamy, rich texture. The top is baked to golden perfection, creating a crunchy, cheesy crust that contrasts beautifully with the soft macaroni inside. This dish is a delicious and satisfying addition to any Caribbean Easter spread and is sure to be a hit with everyone at the table.

Ingredients:

• 2 cups elbow macaroni
• 2 cups cheddar cheese, shredded
• 1/2 cup evaporated milk
• 1/2 cup whole milk
• 2 eggs, beaten
• 1 tbsp mustard
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 tbsp butter
• 1/4 cup breadcrumbs (optional for topping)

Instructions:

1. Cook the Macaroni: Preheat your oven to 350°F (175°C). Cook the macaroni according to package instructions, drain, and set aside.
2. Make the Custard: In a bowl, whisk together the evaporated milk, whole milk, eggs, mustard, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Assemble the Pie: In a large mixing bowl, combine the cooked macaroni with half of the shredded cheese. Pour in the milk mixture and stir to combine.
4. Bake the Pie: Grease a baking dish with butter and pour in the macaroni mixture. Top with the remaining cheese and breadcrumbs, if using. Bake for 30-35 minutes, or until the top is golden brown and bubbly.
5. Serve: Allow the macaroni pie to rest for 5-10 minutes before slicing and serving.

Barbadian Macaroni Pie is a delicious, cheesy side dish that will undoubtedly become a favorite at your Easter dinner. The smooth, creamy interior of the pie paired with the crispy, cheesy top creates a perfect balance of textures. It’s an easy-to-make dish that adds a comforting, homey touch to your meal. Whether served alongside jerk chicken or curry goat, this Macaroni Pie is a must-have for any Caribbean feast.

Saint Lucian Fish Stew

Saint Lucian Fish Stew is a fragrant, flavorful dish that captures the essence of Caribbean seafood cooking. Made with fresh fish, typically snapper or parrotfish, the stew is slow-cooked in a medley of spices, tomatoes, and aromatic herbs like thyme and bay leaves. Coconut milk adds a rich, creamy element, while scotch bonnet peppers provide just the right amount of heat. This dish is light yet satisfying and pairs wonderfully with boiled green bananas, rice, or fried plantains for a true Saint Lucian-inspired Easter meal.

Ingredients:

• 2 lbs fresh fish fillets (snapper or parrotfish)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tomato, chopped
• 1 scotch bonnet pepper, minced (seeds removed for less heat)
• 1 tbsp fresh thyme
• 2 bay leaves
• 1 cup coconut milk
• 2 cups fish stock or water
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 1 tbsp lime juice

Instructions:

1. Prepare the Fish: Season the fish fillets with salt, pepper, and lime juice. Set aside.
2. Sauté the Vegetables: In a large pot, heat vegetable oil over medium heat. Add the onion, garlic, bell pepper, and scotch bonnet pepper. Cook for about 5 minutes until the vegetables soften.
3. Simmer the Stew: Add the chopped tomato, thyme, and bay leaves to the pot. Stir in the coconut milk and fish stock, then bring to a simmer.
4. Cook the Fish: Gently add the seasoned fish fillets to the pot and cook for 10-12 minutes, or until the fish is fully cooked and flakes easily with a fork. Adjust seasoning with salt and pepper to taste.
5. Serve: Serve the fish stew hot with a side of boiled green bananas, rice, or fried plantains.

Saint Lucian Fish Stew is a comforting, light, and aromatic dish that showcases the best of Caribbean seafood. The delicate fish, combined with the fragrant herbs, spices, and creamy coconut milk, makes for a rich and satisfying meal. Whether enjoyed on its own or with your favorite side dishes, this stew is perfect for an Easter dinner that highlights fresh, island-inspired flavors.

Note: More recipes are coming soon!