Jamaica
Jamaican cuisine is a brilliant example of fusion, perfectly captured by the island’s motto: "Out of Many, One People." The flavours are a lively mix of indigenous Taino traditions, West African heritage, and influences from Europe, India, and China.
Jerk Chicken & Jerk Pork
Slow-cooked over pimento wood with a spicy habanero and allspice rub. Visit Jamaica for the real deal.
Ackee & Saltfish
The national dish. Usually served for breakfast with fried dumplings, boiled green bananas and yam.
Curry Goat
Jamaican Curry Goat is the clear heavyweight champion of Caribbean soul food. It’s rich, tender and offers a complex heat that develops slowly.
Dominican Republic
Dominican culinary traditions vividly reflect the influences of Spanish, African and indigenous Taíno cultures. Famous for its comforting food style, it prominently includes starches, savory stews, and fragrant seasonings like cilantro, oregano, and garlic.
La Bandera Dominicana
La Bandera, known as the national dish, is the most frequently served lunch in Dominican households. It includes three key components that reflect the colours of the national flag.
Mangú
The classic Dominican breakfast, Mangú is a creamy purée made from boiled green plantains that are mashed with butter or oil, along with a dash of cold water for that smooth texture.
Sancocho
Sancocho is a rich, hearty meat and vegetable stew often reserved for special occasions or rainy days. It is a symbol of Dominican hospitality.