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Yaniqueque or yanikeke is a Dominican fried bread with a crispy and crunchy texture. It is made with flour, salt, melted butter, and baking powder. The dough is rolled into thin circles with crimped edges, and it is then fried in hot oil until golden brown.
Yaniqueques are typically placed on paper towels in order to let out excess oil. They can be found throughout the country, on numerous streets and beaches. It is believed that this is a variation on the johnny cakes, and the dish was brought to the country in the 1900s by Afro-Caribbean immigrants.
A delicacy of Caribbean and Creole cuisine, conch fritters are the national dish of sunny Bahamas. It consists of pounded, tenderized conch meat that is fried in batter with tomatoes, onions, celery, bell peppers, and various, often peppery seasonings.
Conch meat is combined with vegetables because it takes a lot of effort to obtain a small amount of meat, and it's a way of making every bit of meat count. Usually tough and sturdy, conch meat greatly benefits from being cooked in tiny, diced pieces.
MOST ICONIC Conch Fritters
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Cracked conch is one of the most popular Bahamian dishes – conch meat is breaded in a batter made with flour, then deep-fried until golden and crispy. The name of this dish refers to a method of tenderizing the tough, chewy meat with a meat mallet or a frying pan.
These golden conch nuggets are typically paired with french fries or peas and rice. When paired with french fries, the dish is usually served on a sweet bread roll with ketchup or hot sauce on the side. It can also be consumed as an appetizer, when it is served with fresh lime juice and goat pepper sauce.
MOST ICONIC Cracked Conch
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Pholourie is a Trini appetizer or a snack that is traditionally prepared and served at religious gatherings or birthday parties. This fritter is made with a split pea batter that is seasoned with hot peppers and various spices. The batter is dropped into hot oil and fried until it develops a golden brown color.
Pholouries can also be found at numerous bakeries throughout the island. The snacks are typically served with sauces or chutneys on the side.
MOST ICONIC Pholourie
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Conch ceviche is a Bahamian twist on the classic ceviche, made with conch meat as the key ingredient. It typically consists of conch meat, tomatoes, red onion, scotch bonnet peppers for heat, and diced mango for a small touch of sweetness.
This ceviche variety is typically dressed with freshly squeezed sour orange and key lime juice. After the dish has been seasoned with salt and pepper and tossed, it should be served immediately.
MOST ICONIC Conch Ceviche
Ackee and saltfish is the national dish of Jamaica consisting of an unusual fruit of West African origin and any sort of dried and salted fish, usually cod, mahi mahi, or mackerel. The dish is very popular either as a nourishing Jamaican breakfast or as an appetizer served for lunch or dinner.
Ackee is a tricky ingredient due to its toxicity, so it is not safe to consume it until the vivid yellow meat and characteristical black seeds (three of them) are visible on the interior of the fruit. It was introduced to the island in the 18th century and looks like a smooth, reddish peach.
MOST ICONIC Ackee and Saltfish
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Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooked until tender and are then doused in a vinegar and lime-based combination of various spices, herbs, and sliced vegetables.
The dish is often compared to aspic or head cheese, though its consistency is not as firm and it is traditionally marinated for a short period. Souse comes in different regional varieties, but it is usually enjoyed as a cold appetizer or as an accompaniment to black or white pudding.
VARIATIONS OF Souse
MOST ICONIC Souse
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Accra is a traditional fritter that is usually made with black-eyed peas, scallions, onions, garlic, bell peppers, chili peppers, eggs, flour, baking powder, and malanga – a nutty-flavored root that is closely linked to cassava and potatoes.
In order to prepare accra, all ingredients are mixed together, then fried in hot oil until golden brown. Accra can be served on its own as a snack or an appetizer, but it is most commonly served at festive events with plantains, salads, and fried pork, beef, or chicken.
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Sorullos are Puerto Rican fried corn sticks that are traditionally served as an appetizer. They consist of cornmeal dough that is often combined with cheese, then rolled into the shape of a cigar before frying. When prepared, the texture should be crisp and crunchy on the exterior, while the interior remains tender.
These snacks are usually served hot, and it is recommended to pair them with dips such as mayonnaise and ketchup.
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Geera pork is a Trini way of preparing pork by cutting it into small pieces, then seasoning the meat with cumin seeds (geera), garlic, pepper, onions, chives, and hot peppers. The meat is marinated, then cooked in water until most of the liquid is absorbed and pork is well cooked.
The dish is a staple at Trini bars, where it is regularly served either in cups or with hops bread. It is believed that the pepper in the dish makes it harder for people to get intoxicated, so that is the reason why geera pork is so popular in bars.
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