Caribbean Appetizer recipes
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Caribbean appetizer recipes? Finding Caribbean recipes is hard enough, but there definitely
seems to be a major shortage of sources for Caribbean hors d'oeuvres recipes. Realizing
this, we’ve started the hunt for the best Caribbean appetizer recipes we can find. There is
definitely no shortage of Dominican appetizers, just sources!
When Christopher Columbus found the Caribbean, he commented that this is a gourmet’s
paradise. The climate provides an unparalleled supply of exotic fruits and vegetables that
are the backbone of Dominican Republic food. While this site focuses on Punta Cana, the
resorts tend to offer tastes of the entire Caribbean, so our Caribbean appetizer recipes
will bring you flavors from all of these magical islands.
While there are many dishes common to all of the islands, most of them have a distinctive
cuisine developed in relation to their European controlling power. The Spanish islands of
the Dominican Republic, Puerto Rico and Cuba often have more in common with the cuisine of
South America than they do with some of their Caribbean neighbours. So don’t be surprised to
see some Latin American dishes making their way onto the list of our Caribbean appetizer
Here’s a list of Caribbean ingredients that are prevalent in many Caribbean appetizer
recipes. Try to find authentic ingredients at Caribbean grocers when making our Caribbean
hors d oeuvres recipes. If you’re not able to, we’ve provided acceptable substitutes, don't
let it keep you from cooking Caribbean!
- Allspice is the dried berry of a tree that is indigenous to Jamaica and has the
flavors of cinnamon, cloves and nutmeg.
- Annatto: Very common spice used in all of the Spanish Caribbean. Spice adds great
flavour and an orange colour – used as a substitute for saffron by the Spanish settlers. Now
it is primarily used in paella and rice and peas.
- Arrowroot: if a Caribbean recipe asks for arrowroot you can easily substitute with
- Avocado: Avocados are commonly used throughout the Caribbean (known in the islands as
pears). To prepare an avocado, cut in half and twist the two halves to release from the pit.
Remove the pit with a knife and rub exposed flesh with lemon or lime juice to prevent
- Beans: Caribbean recipes tend to use “peas” for both beans and peas. Caribbean rice
and peas is a staple in the islands and is made with kidney beans or pidgeon peas.
- Boniato: A Caribbean sweet potato, slightly less sweet and smoother in texture than
their North American cousins. If you can’t find boniatos, substitute with a small sweet
- Calabaza: A Caribbean squash the size of a basketball with orange pumpkin looking
flesh– usually sold in wedges in the islands. Available at Caribbean grocers, use Hubbard or
Butternut squash as a decent substitute.
- Cassava: Known in other parts of the world as Yuca or Manioc. An oblong shaped root
with a dark brown bark.
- Coconut: We all know what coconuts are, but most of us don’t know how to buy them.
When buying a coconut, shake it to make sure there’s liquid inside which means it’s fresh.
- Plantain: Similar to a banana, but much larger and not as sweet. Plantains must be
cooked before being eaten.
Caribbean appetizer recipes.
Caribbean Tostones recipe
Caribbean conch fritters recipe
Caribbean Ribs Appetizer recipe
Crab potato cakes
Dominican Avocado Shrimp Boats
Smoky shrimp in Caribbean fish blanket
Mango shrimp crepes
Island Lime seafood salad
Caribbean Lobster Gundy
Punta Cana Shrimp Cocktail
- Caribbean Bacalao Fritters
Other Caribbean recipes
Looking for other Caribbean recipes or perhaps Caribbean party food suggestions?
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