What specialties to taste on the different Caribbean islands ?
The Caribbean will take you on a journey in every sense of the word. Beyond the postcard-perfect landscapes, discover Caribbean culture in all its dimensions, right down to your plate. Caribbean culinary culture is a true feast for the senses.
The rich and exotic flavors of Caribbean cuisine are the result of diverse African, Creole, Indian, and European influences.
On the menu of this guide: a tasting of the typical Caribbean dishes you must try across several islands, from local markets to the best local eateries.
1. Guadeloupe: an explosion of Creole flavors
Looking for the must-try dishes of Guadeloupe? Start with crispy salt cod fritters (accras de morue) as an appetizer, followed by a chicken colombo infused with enchanting spices, spicy Creole blood sausage (boudin créole), or smoked chicken (poulet boucané) with its irresistible smoky flavor. Don’t leave the archipelago without tasting bébélé, a soup made with tripe, green bananas, and breadfruit, typically found in Marie-Galante. End your meal with a creamy coconut blanc manger.
These dishes are traditionally served with fragrant rice, tender sweet potatoes, golden plantains, or cassava flour.
Where to taste them? Wander through the colorful markets of Pointe-à-Pitre to discover spices, tropical fruits, and fresh produce from the island. For a taste of Guadeloupean street food, head to one of the island’s five night markets. For lunch or dinner, seek out small family-run restaurants in Sainte-Anne or Le Gosier that offer authentic, generous, and warm cuisine.
Firmly rooted in Creole tradition, Guadeloupe's cuisine offers a world tour of flavors.
2. Martinique: between sweetness and character
During a trip to Martinique, dare to try local dishes with exotic names:
- Fricassée de chatrou: octopus stew with local spices;
- Ti-nain morue: green bananas and salted fish, traditionally eaten for breakfast to keep you energized all day;
- Macadam: a Martinican specialty of codfish stew mixed with rice dough;
- Gratin de christophine (also known as Chayote), a squash-family vegetable casserole;
- Souskai: a mix of salt, garlic, and lime;
- Blaff de poisson: fish marinated in lime juice, crushed garlic cloves, and chili, then cooked in a flavored broth.
At the end of your meal, treat yourself to a subtly flavored coconut blanc manger and a glass of Martinican rum, a unique AOC agricultural rum.
Immerse yourself in local flavors at the lively markets of Fort-de-France and Le Marin. Also, enjoy the relaxed atmosphere in seaside restaurants in Sainte-Luce or Les Trois-Îlets.
Martinican cuisine is distinguished by its bold spices, dishes simmered in flavorful broths, and strong Indian influences, especially seen in the famous colombo.
3. Dominica: authenticity and local simplicity
If you set out to explore Dominica, try the island’s official national dish: calalou. This African-origin soup is made from leafy greens (spinach, madère leaves, or soursop leaves), often cooked with crab or meat.
You might also hear about the island's other specialty: mountain chicken, which is not chicken at all, but frog legs. However, hunting them has been prohibited since 2003. Instead, you might have the chance to try agouti stew (a small rodent) or crab cake.
Dishes are typically served with rice, green bananas, or cassava, and best enjoyed with Dominica’s rums: Macouchery Rum, Soca Rum, or D-Spécial Rum.
Restaurants aren’t abundant in Dominica, but you’ll find delicious fare at small local stalls in Roseau and in the markets of Portsmouth or Canefield.
Dominica’s cuisine may be less known than that of its neighbors but is deeply connected to its natural surroundings. The hearty stews are simple and made with fresh local ingredients.
4. Saint Lucia: a cuisine between land and sea
Located south of Martinique, Saint Lucia is one of the "Windward Islands." During your stay, sample the island’s national dish: green fig and salt fish, made with green bananas and salted fish. Also try a one pot stew, a hearty mix of meat and vegetables served with dumplings, goat stew, or grilled seafood. These dishes are often enhanced with sauces made from coconut, spices, and ginger.
To taste these specialties, visit Castries Market, Saint Lucia’s largest open-air market, or dine at local restaurants in Soufrière. But above all: don’t miss the Friday Nights. Every Friday evening, certain villages in Saint Lucia turn into giant open-air restaurants serving typical dishes, paired with local Piton beer or the island’s renowned rum. We particularly recommend the Friday Nights in Anse La Raye and Gros Islet.
Saint Lucian cuisine combines Afro-Caribbean and British influences. Many dishes are cooked over an open flame or slow-cooked.
5. Tips for a successful culinary immersion
Here are our 4 tips for an authentic culinary experience in the Caribbean:
- Eat at colorful markets or food trucks, where you’ll find typical local dishes in a lively, friendly atmosphere.
- At family-run restaurants, opt for the daily specials. They’re often hearty, homemade, and made with local products — a great way to discover real Creole cuisine at a reasonable price.
- Try the agricultural rum from each island and discover their unique aromas — a true invitation to travel through the terroirs!
- Respect local customs: dishes are often heavily spiced, generously served with rice, and topped with Creole sauce — a staple on Caribbean plates.
Conclusion
While Caribbean cuisine shares some similarities across the islands, each destination offers a unique gastronomic experience shaped by its history, cultural influences, and local products.
Taste the local dishes at lively markets and family tables. You won’t be disappointed by this generous, colorful, and aromatic cuisine, whose know-how is passed down from generation to generation.
Embark with FRS Express des Îles for an unforgettable culinary journey from island to island, and savor new local specialties at every stop!