Top 5 must-try dishes from the Antilles

White sandy beaches, turquoise waters, wild nature... the Antilles offer all of this and more. They are also a true gastronomic journey through Creole flavors. During your stay, tasting traditional Caribbean dishes will delight your senses.

Caribbean cuisine reflects the rich history of the islands, a crossroads of different civilizations over the centuries. Its vibrant colors and bold flavors are the result of multiple influences: Caribbean, European, Indian, and African.

Known for its variety, spice, and fragrance, Caribbean dishes are generous and convivial—perfect for sharing.

But what exactly do people eat in the Antilles?

In this article, we explore five must-try dishes of local cuisine: the classic accras, boudin antillais, colombo, fricassée de lambi, and fried plantains.

Ready for an exotic culinary journey through the Caribbean islands?
 

1. Accras: the ultimate classic

These small fried fritters are a true staple of Caribbean cuisine. The word “accra” originally meant “vegetable fritters” in the Ewe language spoken in the former Kingdom of Dahomey, now Benin. While originally vegetarian, accras are now most commonly made with codfish or sometimes shrimp.

In the Antilles, accras are prepared with desalted cod, flour, and a typical Creole seasoning blend: garlic, lemon juice, shallots, four-spice mix, Caribbean chili, and fresh parsley. The mixture is shaped into small balls and deep-fried until golden and crispy.

For dipping, try a Creole sauce that’s both spicy and tangy or a Caribbean chili sauce for those who love intense heat! For a lighter, fresher touch, pair them with a yogurt-cilantro sauce.

Accras are especially popular in Guadeloupe, where they are found in most restaurants and local markets.
 

2. Boudin antillais: the ultimate convivial dish

Boudin antillais is one of the most iconic dishes of Caribbean cuisine. With influences from Africa, Europe, and the indigenous peoples of the Americas, it is a true fusion of flavors. European colonists brought the original blood sausage recipe, which was later enhanced with local spices and cooking techniques, giving it a distinct and authentic taste.

The recipe varies by island, but all versions feature regional spices that provide a unique and deeply flavorful character.

To make it, you’ll need pork, fresh pork blood, spices, Caribbean chili, and thyme. Some variations even include rum. Bread, cassava, or rice may be used as a binder. Each cook has their own twist, so feel free to adapt it to your tastes! Once prepared, boudin can be boiled, steamed, or grilled.

It is typically served hot, accompanied by crusty bread or fragrant rice.

This festive dish is especially popular in Martinique and Guadeloupe, often found at family gatherings and celebrations.

 

3. Colombo: the signature Caribbean curry

Colombo, also known as Caribbean curry, is a must-try dish.

This dish was introduced to the Antilles in the 19th century during British colonization. It was brought over by indentured laborers from the Indian subcontinent, who worked in the sugarcane fields.

Over time, it became a signature Creole specialty, blending influences from India, Africa, and Europe, with local ingredients giving it a uniquely Caribbean twist.

The key to a great colombo is time—the meat must marinate in spices before being slow-cooked to perfection. Traditionally made with chicken, it can also be prepared with fish or shrimp, along with vegetables like sweet potatoes or okra. Essential spices include turmeric, Caribbean chili, coriander, cloves, and cumin.

Colombo is typically served with simple white rice, which enhances its rich and complex flavors.

This dish is particularly emblematic of Guadeloupe and is served on special occasions, bringing families and communities together. Visitors can find it in many local restaurants.

 

4. Fricassée de lambi: a local specialty featuring conch

Lambi, or Caribbean queen conch, is one of the most iconic seafood ingredients of the Antilles. There are several species of conch, but the pink conch, known as lambi géant, is the most commonly eaten. It has been a staple food since the time of the Amerindians, and later, European settlers also embraced its flavorful meat.

Lambi is used in many Creole dishes, including the fricassée de lambi.

Preparing lambi requires patience: the meat must be extracted from the shell, thoroughly cleaned multiple times, and tenderized by pounding or rubbing it with papaya leaves.

Once ready, the fricassée is prepared by sautéing diced conch in hot oil with onions, garlic, Caribbean chili, parsley, and thyme. Once browned, it is covered with water and simmered until tender.

When ready, serve it with fried plantains and white rice.

Due to overfishing, lambi has become increasingly rare, and its harvest is now strictly regulated. As a result, fricassée de lambi is a special dish, often reserved for celebrations and events. Visitors can still find it in select restaurants, particularly in Martinique.
 

5. Fried plantains: a Caribbean staple

Plantains are not native to the Antilles—they were introduced by Portuguese traders in the 16th century. Known as “banane jaune” in the Antilles, plantains were eaten by Carib Indians, enslaved Africans, and European settlers alike.

Unlike dessert bananas, plantains are starchy and firm. In the Caribbean, they are often fried and served as a side dish or snack. Fried plantains are also known as “alokos”.

Unlike the other recipes listed here, this one is quick and easy! All you need is oil, salt, plantains, and a pan. For a sweeter variation, add cane sugar and cinnamon. Once sliced, plantains are fried in hot oil until golden brown in just over a minute.

Fried plantains are typically served alongside fricassée de lambi or as a popular street food in local markets.

This beloved dish is eaten across all the Caribbean islands.

 

Caribbean cuisine is a melting pot of diverse influences. Indian, European, and Amerindian culinary traditions blend with local ingredients, creating dishes with explosive and unforgettable flavors.

From accras to boudin antillais, from colombo to fricassée de lambi, and the ever-present fried plantains, each of these dishes takes you on a sensory journey—a true symphony of color, aroma, and taste.

Come and experience these iconic Caribbean dishes during your next trip!

Beyond these five, there are many more specialties to discover. Try bébélé, a traditional dish from Marie-Galante, savor Guadeloupe’s boucané chicken, spice things up with sauce chien, and, of course, wash it all down with a sip of agricultural rum.

In short, Caribbean cuisine is full of gastronomic treasures that you absolutely must try on your next visit!