A Taste of the Islands: Our Favorite Caribbean Side Dishes
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In Caribbean cuisine, the main dish is only half the story. The vibrant and flavorful side dishes—known as "provisions"—complete the meal, turning dinner into a feast. From creamy rice and peas to sweet fried plantains, these sides provide perfect texture and flavor to complement fiery jerk, rich stews, and savory curries.
Keywords: Caribbean side dishes, Jamaican rice and peas, fried plantains recipe, Caribbean coleslaw, Trinidadian food
1. Jamaican Rice and Peas
The quintessential Jamaican side dish, made with kidney beans ("peas") and rich coconut milk for a subtly sweet and savory flavor.
- Long-grain white rice
- Canned coconut milk
- Canned kidney beans
- Scallions
- Fresh thyme
- Whole Scotch bonnet pepper
Method: Bring coconut milk, water, bean liquid, scallions, thyme, and Scotch bonnet to a boil. Add rice and beans, simmer 15-20 minutes until tender. Remove Scotch bonnet before fluffing.
Pro Tip: The pepper adds aroma, not intense heat.
2. Fried Sweet Plantains (Maduros)
Sweet fried plantains provide a caramelized, tender, and slightly crispy counterpoint to spicy main dishes.
- Very ripe plantains (almost black)
- Oil for frying
Method: Peel and slice plantains diagonally, 1/2-inch thick. Fry 2-3 minutes per side in medium heat oil until golden brown. Drain on a wire rack and sprinkle lightly with salt.
Pro Tip: Use a wire rack, not paper towels, to keep plantains crispy.
3. Caribbean Coleslaw
A tropical twist on classic coleslaw, often creamier and slightly sweeter with added carrots or pineapple.
- Shredded green cabbage
- Shredded carrots
- Mayonnaise
- Condensed milk or sugar
- White vinegar
- Salt and pepper
Method: Whisk mayonnaise, vinegar, condensed milk/sugar, salt, and pepper. Toss with cabbage and carrots. Chill at least 30 minutes before serving.
Pro Tip: Chilling lets flavors meld and softens the cabbage slightly.
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