The Caribbean Canon
Thirty-nine entries
Proteins & Mains
Eight entries
The section opens with the marinating and preserving techniques that underpin Caribbean protein cookery — escabeche-fried fish, jerk paste, and mojo — before moving to the braised and slow-cooked national dishes of individual islands, and closing with the great celebratory preparations that define feast-day cooking across the region.
Caribbean cooking is built on a logic of foundations: aromatic pastes and marinades that precede every dish, a mastery of the plantain across its full ripeness spectrum, and the African-derived food systems that give the cuisine its structure. From these foundations, the canonical dishes follow — stewed, fried, pounded, and slow-roasted forms that the chapters on proteins, rice, and stews extend and complete.