While the Caribbean has many superb fine-dining restaurants, sometimes we just want something quick, inexpensive and portable to nosh on the fly. And when we do, these are these street foods are our go-tos.
By Sarah Greaves-Gabbadon
CJ Travel Editor
GUADELOUPE’S BOKIT You can find every deep-fried pita pockets sold from food trucks all over the island. Stuffed with any combination of fish, merguez, chicken, conch or lobster; topped with scrambled egg and shredded cheese; and then dressed with ketchup, mayonnaise and peppery sauce, the bokit is probably the best sandwich you’ll ever taste.
TRINIDAD’S DOUBLES Every doubles vendor offers their own particular variation of this essential Trini edible, which is made with two (hence the name) rounds of fried dough called barra filled with curried chickpeas or channa. Cucumber slaw, mango chutney and the coolantro-based sauce shado beni are essential embellishments.
TURKS AND CAICOS ISLANDS’ CONCH SALAD The tourist hub of Providenciales is home to the world’s only conch farm and one of our favorite places to enjoy this ceviche-style preparation of raw conch with chopped green peppers, tomatoes onions and citrus juices.
BARBADOS’ BREAD AND TWO Food trucks and gas stations do a roaring trade in this Bajan breakfast favorite, which consists of two deep-fried flying fish balls sandwiched between doughy slices of fresh-baked (curiously slightly sweet) salt bread.
ST LUCIA’S CASSAVA CAKES If you’re driving from one end of St. Lucia to the other make a stop at Plas Kassav, a tiny lean-to hillside bakery in the village of Canaries. They’re rightfully famous for their organic cassava bread rounds, available in both savory flavors (try the saltfish) and sweet.
JAMAICA’S BEEF PATTY Tastee and Juici are the most popular brands of Jamaicans’ favorite fast food, so you have to taste one of these beef, veggie or chicken-filled flaky pastry pockets and decide for yourself which one’s best. (We’re #TeamTastee, FYI.)
PUERTO RICO’S LIMBER When we’re in San Juan and craving a sweet treat, this Puerto Rican version of the popsicle, made in and eaten straight from a plastic cup, fits the bill. We get our fruity fix from limber (pronounced “limbel”) king Eddie Rosado, who’s been selling as many as 70 a day out of his Old San Juan home for 45 years.