A FOOD TRADITION
Limón Afro-Caribbean Cuisine
A Caribbean coastal tradition of Limón shaped by Afro-Caribbean communities and based on coconut, rice, beans, seafood, plantains, and aromatic spices.
Dishes linked to this cuisine
1–10 of 10
Callaloo
A Trinidadian leafy stew made with callaloo leaves, okra, coconut milk, aromatics, and sometimes crab, usually simmered until thick and tender.
Caribbean Seafood Soup
A savory Caribbean soup combining seafood with aromatics and vegetables in a seasoned broth that may be enriched with coconut milk.
Coconut Bread
A sweet Bahamian bread combining wheat flour with desiccated coconut, butter, sugar, milk, and often egg.
Fish in Coconut Sauce
A Caribbean Costa Rican main dish of fish simmered in a savory coconut-milk sauce with aromatics and herbs.
Johnny Cake
Johnny Cake is a traditional Limón Afro-Caribbean quick bread made with wheat flour, coconut milk, butter, sugar, and leavening.
Pan Bon
Pan Bon is a sweet, richly spiced Limón Afro-Caribbean bread containing wheat flour, butter, sugar, raisins, and leavening.
Pati
A savory Caribbean pastry made from wheat-flour dough and filled with seasoned beef, onion, bell pepper, and chile.
Plantintá
Plantintá is a traditional Limón Afro-Caribbean pastry made from wheat dough wrapped around sweet ripe plantain filling and baked until golden.
Rice and Beans
A Limón Afro-Caribbean dish of rice and kidney beans cooked with coconut milk and aromatics, often served as a savory staple.
Rondón
A Caribbean coconut-based stew combining seafood with root vegetables and aromatic seasonings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.