Caribbean Edition-Part 1
The Caribbean has a way of teaching quietly. It is not in lectures or guidebooks, but in the rhythms of daily life, where work and joy are inseparable. Islanders rise early, haul nets heavy with fish, till the soil under the sun, or balance baskets in bustling markets. They labor hard, but when the work is done, they gather — not apart, but together. Meals are shared, music fills the night, and laughter echoes even after storms have passed.
In their resilience, there is wisdom for us all. The lesson is not only survival, but community. To face challenges not in solitude, but side by side. To celebrate the harvest, however small. To find joy not only in success, but in the very act of enduring together.
As our voyage winds homeward, the flavors linger — nutmeg and rum, smoke and sea salt, laughter and song. The islands taught us that food is more than sustenance; it’s a language of belonging, spoken across tables and tides. From the Creole kitchens of Louisiana to the coral shores of the Caribbean, may every shared meal remind us how small the world becomes when we cook with heart.
Laissez les bon temps rouler!
In Old San Juan, beneath pastel colonial facades, the chefs gather as a cook mashes plantains into mofongo while street musicians play — a feast of flavor, music, and life.
On the sandy shores beneath the majestic Pitons, the chefs meet a fisherman offering the island’s staple of green figs and saltfish, capturing the taste of St. Lucia’s national dish against a backdrop of turquoise sea.
Caribbean Edition contains a complete Appendix that includes all of the recipes summarized below.
From the galley table of Seadreamer, these are the dishes that colored our voyage — part story, part flavor, all memory.
🐚 STARTERS & SMALL PLATES
Island Callaloo Soup – Grenada
We first tasted this soup on a breezy hillside where a market cook ladled it from a pot the size of a drum.
A velvety blend of dasheen leaves, coconut milk, and local herbs — both comfort food and medicine for the Grenadian soul.
Cocoa Tea – Grenada
We woke before dawn to join fishermen at the pier, hands wrapped around cups of rich cocoa tea.
Spiced with cinnamon and bay leaf, this morning brew is Grenada’s warm embrace in a cup — more breakfast than dessert.
Accra (Saltfish Fritters) – St. Lucia
We learned to make these from a roadside vendor who fried them in an iron pot while laughing at our clumsy attempts.
Crisp, golden bites of salted cod blended with herbs — perfect with a dash of pepper sauce and a cold Piton beer.
Green Fig Salad – St. Lucia
Our boat neighbor shared this dish with us one afternoon, explaining it’s “fig,” not banana, that gives it bite.
A chilled salad of boiled green bananas, onions, and herbs — bright, tangy, and unmistakably Lucian.
Bakes & Saltfish – Dominica
We first smelled the frying dough before we saw the stand — laughter, oil, and sea breeze mixing in the air.
Crispy golden bakes filled with spiced saltfish — island breakfast comfort at its best.
Conch Fritters – Antigua
A fisherman named Devon taught us that the trick isn’t the batter — it’s knowing when the oil is “singing.”
Tender conch pieces folded into a seasoned dough, deep-fried and served with lime — ocean flavor in every bite.
Johnny Cakes – Barbados
At a beachside shack in Oistins, we traded a story for a second helping of these warm, flaky rounds.
Buttery, slightly sweet bread rounds served warm — equally at home beside fried fish or a morning coffee.
🌶 MAIN DISHES
Oil Down – Grenada
We shared this dish under a mango tree with a family who insisted we try “just one more spoon.”
Grenada’s national dish — a one-pot wonder of breadfruit, salted meat, coconut milk, and turmeric, simmered slow and low.
Pepperpot Stew – Dominica
A grandmother in Roseau stirred her pot for hours while telling stories that outlasted the meal itself.
A rich, spiced meat stew thickened with cassareep — dark, aromatic, and steeped in Amerindian heritage.
Fish Creole – St. Lucia
We met the chef in a beach bar who said the secret was not the sauce, but the patience to let it speak.
Fresh snapper simmered in a tomato, garlic, and thyme base — hearty, fragrant, and full of Caribbean rhythm.
Fungee & Pepperpot – Antigua
We ate this with our hands, laughing as the locals teased us for “doing it the tourist way.”
Soft cornmeal balls paired with a deep, flavorful stew — the national dish that captures Antigua’s soul.
Flying Fish & Cou-Cou – Barbados
A fisherman filleted his morning catch beside the dock, proud that flying fish still ruled the Bajan plate.
Lightly fried fish with cornmeal cou-cou and spicy gravy — a dish that dances between land and sea.
Coconut Curry Chicken – St. Vincent
In a small kitchen by the harbor, a mother let her daughter stir the pot — a family recipe shared with a smile.
Tender chicken simmered in a coconut curry sauce — simple, comforting, and rich with island spice.
Stewed Pork with Ginger & Rum – The Grenadines
We followed the scent of ginger through the market and ended up in a backyard feast we never wanted to leave.
A fragrant blend of pork, ginger, and a splash of local rum — sweet, savory, and completely unpretentious.
Jerk Chicken – Jamaica
We found this at a roadside stand outside Montego Bay, smoke curling through the palms like incense.
Charred, spicy, smoky chicken — Jamaica’s signature flavor, best eaten with fingers and laughter.
Curried Goat – Jamaica
Our host called it “Sunday food,” and by the second bite, we understood why.
Tender goat meat slow-cooked in curry and Scotch bonnet — bold, rich, and unforgettable.
Conch Chowder – The Bahamas
A dockhand handed us a bowl and said, “This’ll cure seasickness or heartbreak — whichever you’ve got.”
A creamy, peppery chowder loaded with tender conch, potatoes, and Caribbean spice.
Mofongo – Puerto Rico
We learned the rhythm of this dish from a drummer who mashed his plantains to the beat of salsa music.
Mashed green plantains with garlic, olive oil, and pork cracklings — Puerto Rico’s perfect blend of African and Spanish roots.
Caribbean Lobster with Garlic Butter – St. John (USVI)
We grilled this under the stars while the tide lapped at the boat hull — a memory that still smells like the sea.
Grilled spiny lobster brushed with garlic-lime butter — simple island indulgence, pure and perfect.
🍍 DESSERTS & SWEETS
Nutmeg Cake – Grenada
A café owner in St. George’s sliced us a piece “on the house,” proud of the island’s most famous spice.
Moist, spiced cake perfumed with nutmeg and clove — a sweet tribute to the Spice Island.
Cassava Pone – St. Lucia
Our host served this with coffee as rain pattered on the roof — quiet comfort in a tropical storm.
A dense, chewy dessert made from grated cassava, coconut, and brown sugar — earthy and rich.
Guava Duff – The Bahamas
We followed the aroma of guava and found a bakery where the baker sang while she kneaded dough.
A steamed roll filled with guava jam, drizzled with rum sauce — Bahamian hospitality in dessert form.
Coconut Tart – Antigua
We traded fresh mangoes for a still-warm tart — island barter at its finest.
Flaky pastry filled with sweet coconut, nutmeg, and sugar — a carnival of flavor in every bite.
Rum Cake – Barbados
A wedding guest told us every family has a secret recipe — and rum is the only ingredient that never runs out.
Moist, dark sponge cake soaked in island rum — celebratory, indulgent, and unforgettable.
Banana Fritters – Jamaica
We made these on deck one morning, the smell of cinnamon and sea breeze mixing in the galley.
Crispy, caramelized fritters — the taste of Sunday mornings in the Caribbean.
⚓ BONUS: LOUISIANA CONNECTION
Seafood Gumbo – Louisiana, USA
Back home, this is the dish that ties it all together — where the Gulf meets the islands in one deep pot.
A rich roux-based stew with shrimp, crab, and okra — Louisiana’s love letter to the Caribbean spirit.
About the Author
Pye Theriot has always been drawn to the water. Alongside his wife Janet, he has spent a lifetime exploring coasts and islands, tasting their flavors, and learning their stories. Their own journey began with a wedding on January 6, 1973, followed by a honeymoon in Charlotte Amalie, where their love for the Caribbean first took root.
In the years since, Pye has blended a traveler’s curiosity with a cook’s passion, gathering recipes, anecdotes, and traditions from every harbor. He writes not only as a guide but as a companion, inviting readers to step ashore, share a meal, and listen to the voices of those who call the islands home.
When not writing, Pye continues his work in coastal conservation, supporting efforts to protect the fragile marine habitats that make voyages like this possible. His projects — from culinary adventures to conservation initiatives — share a single goal: to celebrate, preserve, and pass on the beauty of the coastlines we all treasure.
Pye’s greatest joy is in sharing these journeys with Janet, Nolty, Robert, Isabella, extended family, and all the friends made along the way — and with you, the reader.
