Celebrate The Season With These Flavorful Caribbean Holiday Dishes

By Madelyn Herrera

News Americas, NEW YORK, NY, Fri. Oct. 24, 2025: The Caribbean is known for its sunshine, music, and hospitality and during the holiday season, the islands come alive with aromas that tell stories of heritage, family, and festivity. From savory stews simmering overnight to sweet breads baked with love, Christmas in the Caribbean is as much about the food as it is about the celebration. If you’re planning your next winter getaway, these iconic holiday dishes might help you decide which island to visit – one plate at a time. Or you can make these iconic Caribbean holiday dishes at home this season and bring the Caribbean to your table.

Guyana: Pepper Pot

Guyana Pepperpot

Guyana’s national dish, Pepper Pot, is the heart of every Guyanese Christmas morning. This rich, slow-cooked meat stew – made with beef or oxtail, cassareep – a thick brown syrup from the Amerindians, made from grated cassava root, cinnamon, and hot peppers, is traditionally served with homemade bread or cassava bread. The dish dates back to the Amerindian people and symbolizes togetherness, as it can be reheated and shared for days.

Recipe for Pepper Pot

Ingredients:

• 2–3 lbs. stewing beef, oxtail, or cow heel (or a mix)
• 2 tbsp oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1–2 hot peppers (like wiri wiri or Scotch bonnet)
• ½ cup cassareep (available on Amazon and in Caribbean stores)
• 1 stick cinnamon
• 3-4 cloves
• 1 tbsp brown sugar
• Salt to taste
• Water, as needed

Method

1. Heat oil in a large pot over medium heat and brown the meat in batches until seared.
2. Add chopped onion, garlic and hot peppers. Stir and cook for 2-3 minutes.
3. Mix in cassareep, cinnamon, cloves, and brown sugar. Stir to coat the meat.
4. Pour in enough water to just cover the meat and bring to a boil.
5. Reduce heat to low and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the sauce thickens.
6. Season with salt to taste and remove from heat.
7. Serve hot with Guyanese plait bread for dipping-the dish tastes even better the next day as the flavors deepen.

Jamaica: Curried Goat And Black Cake

In Jamaica, the festive table isn’t complete without Curried Goat, a dish that blends Indian and African influences into a perfectly seasoned celebration. Served alongside rice and peas, it’s a must at family gatherings. But dessert steals the spotlight: Jamaican Black Cake, made with soaked fruits, burnt sugar, and a generous pour of rum. It’s dense, decadent, and deeply traditional.

Recipe For Curried Goat

Curry Goat

Ingredients:

• 2 lbs. goat meat (cut into medium pieces)
• 2 tbsp curry powder
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 sprigs thyme
• 2 scallions, chopped
• 1 Scotch bonnet pepper, minced (optional for heat)
• 1 tsp all-purpose seasoning or salt to taste
• 1 tsp black pepper
• 2 tbsp oil
• 2 cups of water

Method:

1. Season the goat meat with curry powder, onion, garlic, thyme, scallions, pepper, and salt. Let it marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat oil in a Dutch Oven pot and add a small spoon of curry powder – toast for 30 seconds to release the flavor.
3. Add the marinated meat and brown on all sides.
4. Add water to cover the meat and bring to a boil.
5. Lower the heat and simmer for 1½–2 hours, stirring occasionally, until the goat is tender and the sauce thickens.
6. Adjust seasoning to taste and serve hot with white rice or rice and peas.

Recipe For Black Cake

Black Cake

Ingredients:

• 2 cups mixed dried fruits (raisins, prunes, currants, cherries)
• 1 cup dark rum
• 1 cup red wine
• 1 cup brown sugar
• 1 cup butter
• 4 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp mixed spice (or cinnamon, nutmeg, allspice blend)
• 1 tsp vanilla extract

Recipe:

1. Soak the dried fruits in rum and wine for at least a week (or longer – the more time, the richer the flavor).
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs one at a time, then add the blended soaked fruits and vanilla.
4. In another bowl, combine flour, baking powder, and mixed spice. Gradually fold into the fruit mixture.
5. Pour batter into a greased baking tin and bake at 325°F (160°C) for about 1½ hours or until a skewer comes out clean.
6. Once baked, brush the top with extra rum while warm to keep it moist.
7. Let cool before slicing – it’s traditionally served during Christmas gatherings and gift exchanges.

Trinidad & Tobago: Pastelles And Sorrel

Pastelles are small cornmeal pies filled with seasoned beef, chicken, or fish, wrapped in banana leaves and these tasty treats are a Christmas staple across Trinidad & Tobago. Making them is a family affair, often taking days of preparation. To accompany the pastelles and add to the Christmas spirit, locals sip Sorrel, a tangy red drink brewed from hibiscus petals, spiced with cloves, cinnamon, and a dash of rum. Together, they define a Trini Christmas.

Recipe For Pastelles

Trinidad pastelles

Ingredients (for 6–8 pastelles):

• 2 cups cornmeal (masa or fine corn flour)
• 1 cup of chicken or beef broth
• 1 lb. ground beef, chicken, or fish
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp thyme
• 1 Scotch bonnet pepper, finely chopped (optional)
• Salt and black pepper to taste
• Banana leaves (or parchment paper) for wrapping
• Oil for cooking

Method:

1. Heat a little oil in a pan and sauté onion, garlic, and Scotch bonnet pepper until fragrant.
2. Add ground meat or fish, tomato paste, thyme, paprika, salt, and pepper. Cook until meat is fully cooked and the mixture is dry.
3. Mix cornmeal with broth to form a soft dough.
4. Cut banana leaves into 8–10 inch squares and lightly heat to make pliable.
5. Spread a spoonful of cornmeal dough onto the leaf, add a scoop of filling, and fold into a neat packet. Secure with kitchen string if needed.
6. Steam the pastelles for 30–40 minutes until cooked through. Serve warm with your favorite chutney or sauce.

Recipe For Sorrel

Sorrell

Ingredients (serves 6–8):

• 2 cups dried sorrel (hibiscus petals)
• 4 cups water
• 1 – 2 inches fresh ginger, sliced
• 4–6 whole cloves
• 1 – 2 cups sugar (to taste)
• 1 – 2 cups rum (optional)
• Cinnamon sticks for garnish

Method:

1. Boil water with ginger and cloves for 5 minutes.
2. Add dried sorrel and simmer for 10-15 minutes until the liquid is dark red.
3. Strain the mixture into a pitcher, discarding solids.
4. Stir in sugar while warm until dissolved.
5. Chill for several hours or overnight. Add rum just before serving if desired.
6. Serve over ice, garnished with cinnamon sticks for a festive holiday touch.

Barbados: Jug Jug And Great Cake

In Barbados, the holidays bring Jug Jug, a dish inspired by Scotland’s haggis but reimagined with Caribbean flair. It’s made from pigeon peas, guinea corn flour, salted beef, and herbs – and it’s served with baked ham or roasted pork. For dessert, Bajans indulge in Great Cake, another rum-soaked treat that reflects the island’s love of bold flavors and celebration.

Recipe For Jug Jug

Ingredients (serves 4–6):

• 1 cup pigeon peas (or split peas), soaked overnight
• 2 cups guinea cornmeal (or cornmeal)
• 1 lb. salted beef or pork, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp of butter or oil
• 1 tsp thyme
• Salt and black pepper to taste
• Water, as needed

Method:

1. Boil pigeon peas in water until tender, then drain.
2. In a large pan, sauté onion, garlic, and salted meat in butter until fragrant.
3. Gradually stir in cornmeal, mixing well to avoid lumps.
4. Add cooked peas and thyme, stirring to combine.
5. Pour in enough water to create a thick, porridge-like consistency.
6. Simmer on low heat for 20–30 minutes, stirring occasionally, until thickened.
7. Adjust seasoning to taste and serve hot with baked ham or roasted meats.

Recipe For Great Cake

Ingredients:

• 2 cups of mixed dried fruits (raisins, currants, prunes, cherries)
• 1 cup dark rum
• 1 cup brown sugar
• 1 cup butter, softened
• 4 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp mixed spice (cinnamon, nutmeg, allspice)
• 1 tsp vanilla extract

Method:

1. Soak the dried fruits in rum for at least a week for deep flavor.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then fold in soaked fruits and vanilla.
4. In a separate bowl, combine flour, baking powder, and mixed spice. Gradually fold into the fruit mixture.
5. Pour batter into a greased baking tin and bake at 325°F (160°C) for 1–1½ hours, until a skewer comes out clean.
6. Let cool before slicing and serving; traditionally enjoyed during Christmas gatherings.

5: Puerto Rico: Pernil and Coquito

• 2 cups of coconut milk
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• ½ cup white rum (adjust to taste)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Method:

1. Combine coconut milk, condensed milk, and evaporated milk in a blender.
2. Add rum, vanilla, cinnamon, and nutmeg; blend until smooth.
3. Chill in the refrigerator for at least 2-3 hours.
4. Shake or stir well before serving, as ingredients may settle.
5. Serve in small glasses, garnished with a sprinkle of cinnamon on top.
6. Store in the fridge for up to a week; shake before each serving.

6: The Bahamas: Guava Duff And Ham

Christmas in The Bahamas is incomplete without Guava Duff, a rolled pudding made with fresh guava, butter, and spices, then topped with a rum or brandy sauce. Bahamians also enjoy glazed ham, peas and rice, and macaroni pie on Christmas Day. The blend of sweet and savory flavors captures the warmth of Bahamian holiday hospitality.