Caribbean Dinners – Jerk Pork, Oxtail Stew, Arroz con Gandules

Caribbean cuisine bursts with vibrant flavors, bold spices, and hearty ingredients that reflect a rich cultural heritage. Whether you are craving something spicy, savory, or deeply comforting, Caribbean dinners offer a delicious escape to sun-soaked islands through your own kitchen. In this post, we will explore three iconic Caribbean dinner dishes: Jerk Pork, Oxtail Stew, and Arroz con Gandules. Each dish brings a unique story, a complex flavor profile, and satisfying textures that have made them beloved staples across the Caribbean and beyond.

These recipes provide authentic ingredients, step-by-step cooking instructions, tips for success, and serving suggestions to help you bring a taste of the Caribbean to your dinner table. You’ll also learn a bit about the history and culture behind each dish to deepen your appreciation.

The Essence of Caribbean Cooking

Caribbean cooking is shaped by the region’s history of diverse influences — Indigenous peoples, African heritage, European colonization, and Asian migration. This fusion creates dishes that balance spices, herbs, and fresh ingredients to build layers of flavor. Meals often revolve around slow cooking, marinating, and grilling to bring out the best in meats, seafood, and vegetables.

At the heart of many Caribbean dinners is an emphasis on seasoning. Jerk seasoning, for example, uses a powerful blend of allspice, Scotch bonnet peppers, thyme, garlic, and other herbs to create a fiery, aromatic experience. Meanwhile, stews develop their richness through long simmering with root vegetables and fragrant herbs. Rice dishes like arroz con gandules combine staple grains with beans and coconut milk for depth and comfort.

Jerk Pork – The Quintessential Caribbean Grill

Jerk pork is a hallmark of Caribbean cooking, particularly popular in Jamaica. It is prized for its smoky heat and fragrant seasoning that transforms simple pork into an unforgettable feast. Traditional jerk pork involves marinating meat in a spicy dry rub or wet marinade, then cooking it slowly over pimento wood for an authentic smoky flavor. While that method requires special equipment, this recipe adapts the flavors to your home kitchen using the oven or grill.

Ingredients

• 3 to 4 pounds pork shoulder or pork butt, cut into chunks or slabs
• 3 to 4 Scotch bonnet peppers or habanero peppers (adjust to taste)
• 4 cloves garlic
• 1 medium onion, chopped
• 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
• 1 tablespoon ground allspice (pimento)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar or lime juice
• 2 tablespoons vegetable oil
• 1/2 cup chopped scallions (green onions)
• 1/4 cup orange juice (optional for marinade balance)

Step by Step Instructions

1. In a blender or food processor, combine Scotch bonnet peppers, garlic, onion, thyme, allspice, cinnamon, nutmeg, brown sugar, salt, black pepper, soy sauce, vinegar or lime juice, vegetable oil, scallions, and orange juice if using. Blend until it forms a smooth marinade.
2. Place the pork in a large bowl or resealable bag. Pour the marinade over the pork, coating all pieces thoroughly. Refrigerate and marinate for at least 4 hours, ideally overnight for maximum flavor.
3. Preheat your oven to 325°F (160°C). Arrange the marinated pork in a roasting pan or baking dish, spreading the marinade evenly over the meat.
4. Cover tightly with foil and roast for about 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
5. For extra char and smoky flavor, finish the pork under the broiler or on a hot grill for 5-10 minutes, turning occasionally to caramelize the edges.
6. Let the pork rest for 10 minutes before slicing or shredding. Serve with traditional sides like rice and peas or fried plantains.

Oxtail Stew – Rich and Hearty Comfort Food

Oxtail stew is a beloved dish across many Caribbean islands, known for its deep, meaty flavor and tender texture. The long braising process breaks down the collagen in the oxtail, resulting in a silky, flavorful sauce that’s perfect for soaking up with rice or dumplings. This stew combines aromatic vegetables, spices, and occasionally beans or butter beans to build its signature taste.

Ingredients

• 3 pounds oxtails, trimmed of excess fat
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 scallions, chopped
• 1 Scotch bonnet pepper, whole (pierced with a knife for flavor without too much heat)
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon allspice
• 2 cups beef broth or water
• 1 (14-ounce) can butter beans or kidney beans, drained and rinsed
• 2 medium carrots, sliced
• 2 tablespoons tomato paste
• Salt and black pepper to taste
• 1 tablespoon brown sugar (optional)
• 1 tablespoon soy sauce

Step by Step Instructions

1. Season oxtails with salt and pepper generously.
2. Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown oxtails on all sides in batches, then set aside.
3. In the same pot, add onions, garlic, and scallions; sauté until soft and fragrant, about 3 to 5 minutes.
4. Stir in tomato paste, thyme, allspice, brown sugar, and soy sauce. Cook for 2 minutes to blend flavors.
5. Return oxtails to the pot and add beef broth or water until the meat is nearly covered. Add the whole Scotch bonnet pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours until the meat is fall-off-the-bone tender.
7. About 30 minutes before cooking is done, add carrots and butter beans to the stew. Continue simmering uncovered to thicken the sauce if needed.
8. Remove the Scotch bonnet before serving. Adjust seasoning with salt and pepper.
9. Serve hot with white rice, steamed vegetables, or fried dumplings.

Arroz con Gandules – Puerto Rico’s Iconic Rice and Pigeon Peas

Arroz con gandules, meaning “rice with pigeon peas,” is a signature Puerto Rican dish traditionally served during holidays and family gatherings. This one-pot meal uses pigeon peas, sofrito, and flavorful seasonings cooked with rice and often enriched with pork for a filling and fragrant dish. The use of annatto oil gives it a distinctive golden color and a subtle nutty taste.

Ingredients

• 2 cups long-grain white rice, rinsed
• 1 (15-ounce) can gandules (pigeon peas), drained and rinsed
• 1/4 cup annatto oil (or substitute with vegetable oil)
• 1/2 cup diced ham or salted pork, optional
• 1/2 cup sofrito (a blend of peppers, onions, garlic, cilantro)
• 2 cups chicken broth
• 1 tablespoon tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Step by Step Instructions

1. Heat annatto oil in a large pot or caldero over medium heat. Add diced ham or pork and sauté until browned.
2. Stir in sofrito and cook for 2 to 3 minutes until fragrant.
3. Add pigeon peas, tomato sauce, cumin, oregano, salt, and pepper. Stir to combine.
4. Pour in chicken broth and bring to a simmer.
5. Add rinsed rice, stirring to mix evenly with the broth and seasonings.
6. Cover the pot with a tight-fitting lid and reduce heat to low. Cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
7. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in chopped cilantro before serving.

Nutritional Highlights

Caribbean dinners like these offer a satisfying balance of protein, carbohydrates, and fats, with plenty of fiber and micronutrients from beans, vegetables, and spices. Jerk pork is rich in protein and antioxidants from herbs and spices. Oxtail stew provides collagen and iron, while arroz con gandules delivers fiber and plant-based protein from pigeon peas.

Serving Suggestions and Pairings

Jerk pork pairs perfectly with traditional sides like rice and peas, fried plantains, or a simple cucumber salad to cool the heat.
Oxtail stew tastes best served with white rice or traditional Caribbean dumplings and steamed callaloo or spinach.
Arroz con gandules can be complemented by a side of sweet fried plantains or a fresh avocado salad for contrast.

Tips for Success

Marinate jerk pork overnight for deeper flavor and tenderness.
Use a heavy pot with a lid for slow-cooking oxtail to retain moisture and richness.
Rinse rice thoroughly before cooking arroz con gandules to prevent clumping.
Adjust Scotch bonnet pepper quantity based on heat preference and remove seeds to lessen spice.

Why Caribbean Dinners Are Worth Trying

Caribbean dinners celebrate bold, balanced flavors that awaken the palate and bring a festive atmosphere to any meal. They offer a glimpse into the islands’ diverse cultures and history while remaining accessible with common ingredients and straightforward techniques. Preparing dishes like jerk pork, oxtail stew, and arroz con gandules at home invites family and friends to experience a culinary journey that’s comforting, vibrant, and deeply satisfying.

Enjoy crafting these classic Caribbean meals and savoring the warmth and spirit of the islands with every bite.