Most Favorite Caribbean Appetizers

Geera Chicken

Geera chicken is a tasty Trini chicken dish consisting of chicken parts such as back, neck, and gizzard, along with garlic, onions, hot peppers, thyme, curry powder, and the important ingredient used in the dish geera, or cumin. The dish is remarkably easy to make marinated chicken pieces are completely cooked in the sequence of all separate ingredients and oil.

Geera chicken is typically served as an appetizer at gatherings, and it is general in various bars and rum shops on the island as an attribute to alcoholic drinks.

Solomon Gundy

Solomon Gundy is a Jamaican pickled fish pâté normally served with crackers as an appetizer. The pâté is prepared with smoked red herring also is minced and spiced with chili peppers and sauces. The dish appears on the foods of Jamaican restaurants and hotels. It is also sold as a packaged food for trading.

It is suggested to pair the appetizer among avocado slices or roasted breadfruit, and it is particularly familiar to serve Solomon Gundy with a cup of tea on the side.

Yaniqueque

Yaniqueque or yanikeke is a Dominican fried bread with a crispy and crunchy surface. It is prepared with flour, salt, melted butter, and baking powder. The mixture is rolled into thin circles with crimped edges, and it is later fried in hot oil until golden brown.

Yaniqueques are typically arranged on paper towels to let out excess oil. They can be found everywhere in the country, on many streets and beaches. It is understood that this is a modification on the johnnycakes, and the dish was made to the country in the 1900s by Afro-Caribbean settlers.

Although yaniqueques are normally served with ketchup, people can also be sprinkled with salt, cinnamon, or sugar.

Johnnycakes are a cornmeal flatbread from American cuisine. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food starts from the original people of North America.

Pholourie

Pholourie is a Trini appetizer or a snack that is traditionally made and served at spiritual gatherings or anniversary/Birthday parties. This food is made with a split pea batter that is seasoned with hot peppers and different spices. The batter is released into hot oil and fried until it forms a golden brown color.

Pholouries can also be spotted at many bakeries throughout the island. The bites are typically served with sauces or chutneys on the top.

Conch Ceviche

Conch ceviche is a Bahamian twist on the traditional ceviche, made with conch meat as the key component. It typically consists of conch meat, tomatoes, red onion, scotch bonnet peppers for heat, and diced mango for a small taste of freshness.

This ceviche variety is typically covered in freshly compressed sour orange and essential lime juice. After the food has been seasoned with salt and pepper and tossed, it should be served quickly.

Cracked Conch

Cracked conch is one of the most famous Bahamian dishes conch meat is breaded in a batter made with flour, then deep-fried till golden also crispy. The signature of this dish refers to a process of tenderizing the tough, chewy meat with a meat hammer or a frying pot.

These golden conch nuggets are typically balanced with french fries or peas and rice. When matched with french fries, the dish is normally served on a sweet bread roll with ketchup or hot sauce flavoring on the side. It can also be eaten as an appetizer when it is served with fresh lime juice and goat pepper sauce.

Souse

Experienced throughout the Caribbean, souse is an adaptable dish that is typically served with pork, specifically some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also use beef or chicken feet. The cuts are made until tender and are then soaked in vinegar and a lime-based mixture of various spices, herbs, and sliced vegetables.

The dish is usually related to aspic or head cheese, though its texture is not as firm and it is traditionally marinated for a short time. Souse comes in many regional variations, but it is normally enjoyed as a cold appetizer or as an attachment to black or white dessert.