17 Caribbean Side Dishes That Will Turn Any Meal Into A Feast!
5.11.21
| Recipe by Renz
When it comes to Caribbean food, the sides do not play second fiddle at all,
nah. We’ve got creamy to crispy, starchy to spicy — and we bring the flavor all
the way around the plate. Let’s talk about some of the best sidekicks in the
kitchen — the ones that deserve their own spotlight.
Tired of plain ol’ rice or salad on the side? Caribbean cuisine brings serious flavor to every part of the plate, especially the sides. From fried delights to rich, starchy staples and veggie-packed bites, these Caribbean side dishes bring bold seasoning and cultural soul.
Whether you’re planning a Sunday lunch, a holiday spread, or just want to jazz up your weeknight dinner, this list has you covered with the best from across the islands.
These 17 Caribbean sides are flavorful, comforting, and downright addictive — and yes, you’ll probably want to turn them into the main event.
A true Sunday staple. Trinidad macaroni pie is baked pasta layered with cheese, milk, and bold seasonings; think garlic, onion, and a touch of mustard. It’s creamy on the inside, crisp on top, and absolutely not your average mac and cheese. Pair it with stew chicken or fried fish and watch the plate empty quick.
Sweet, soft, and caramelized, these fried ripe plantains are the MVP of any Caribbean meal. Slice them up and drop them in hot oil for that golden-brown goodness. They’re perfect with rice dishes, saltfish, or honestly, just as a snack straight off the plate. If you are going to pair it, pair it with some stewed oxtail.
A velvety green stew made with dasheen (taro) leaves, coconut milk, okra, and seasonings. Some folks add crab, pigtail, or pumpkin — it’s flexible and full of flavor. It’s also one of those dishes that looks humble but steals the show every single time.
Serve it with rice, provision or just dive straight in.
Fluffy rice simmered with red beans (or pigeon peas), coconut milk, fresh herbs, and a touch of heat — this is a classic across the Caribbean, and every island puts its own spin on it. It’s flavorful, hearty, and never plain. Whether you're pairing it with stew meats or fried fish, it’s the kind of side that holds its own.
Simple but satisfying. Boiled green or ripe plantains bring a subtle sweetness and starchy balance to heavy mains. They’re a go-to for soaking up gravies and stews — and a must-have on many traditional Trini plates.
Serve with: stewed chicken, saltfish, or callaloo.
Here’s how I make it: Easy boil plantain recipe
When we say “provision,” we’re talking about the real roots — dasheen, eddoes, yam, cassava, and sweet potato. Boiled, mashed, or sometimes fried, these hearty staples are full of fiber and flavor. It’s island soul food, plain and simple.
Used to make pies, desserts like pone and cakes and drinks like dasheen punch.
Check out some of the favorites: What is ground provision?
Soft on the inside, golden on the outside — fried bakes are the fluffy pillows of the Caribbean. Great for scooping up anything, stuffing with saltfish, or just enjoying warm with butter. You’ll always find someone standing by the stove “just checking” if the next one’s ready.
Grab some smoked herring, saltfish or just slap on some cheese.
Here's how I make it: Fried (fry) bake recipe
A smooth, savory cornmeal and okra dish that’s pure comfort on a plate. Often stirred with love (and arm strength), cou cou is traditionally served with flying fish or stewed meats, but it’s just as good on its own with some gravy poured over. Think of it as Caribbean polenta, but better seasoned and with serious cultural vibes.
Pair with curry fish and some callaloo.
Get the recipe: Cou cou recipe
Soft, buttery, and a little garlicky, butter cassava is one of those sides that feels simple but delivers big comfort. The cassava is boiled, then sautéed with butter (or margarine), onion, and herbs until melt-in-your-mouth tender. A classic on a Sunday plate.
Try it with: stew saltfish or fried fish
Get the recipe: Butter cassava
A one-pot wonder. Cooked with coconut milk, herbs, and yellow split peas, this dish is flavorful enough to hold its own but humble enough to support any stew, curry, or fried dish you throw on top.
Pair it with: curry shrimp, curry chicken, or fried plantains
Get the recipe: Split peas and rice cookup
Soft, saucy, and rich in flavor. These lentils are slow-cooked with garlic, pimento, onion, and tomato until tender and thick. A weekday staple or a Sunday favorite — either way, your rice will thank you.
Here's how I make it: Stewed lentils
Hearty and full of spice, this combo is a vegetarian favorite that is also loved by meat-lovers like me. Chickpeas and potatoes are simmered in curry, garlic, and culantro for a bold, satisfying bite. Sometimes it steals the whole show.
Serve with: sada roti, rice, or steamed pumpkin
Get the recipe: curry channa and aloo
These thick, chewy dumplings are boiled to tender perfection and served alongside stews, callaloo, or anything with sauce. They’re belly-filling and budget-friendly — and in a Caribbean kitchen, that’s love. We also make them in different types like cassava dumplings, herbed dumplings or cornmeal dumplings.
Get the recipe: plain flour boiled dumplings.
Like potato salad’s starchier cousin. Boiled green bananas are diced and tossed with mayo, mustard, onion, and herbs. It’s a cool, creamy contrast to heavier mains — and yes, it’s a whole conversation starter for non-islanders.
Here's how I make it: Green fig salad
Every family has their own version — mayo-heavy, mustard-rich, with or without peas. But Caribbean potato salad always brings flavor. Perfectly chilled and seasoned just right, it’s a must-have at any family lime or holiday table.
Pro tip: tastes even better the next day.
Here's how I make it: Caribbean potato salad
Comfort in a bowl. Yellow split peas are simmered with turmeric and garlic, then chunkayed with hot oil, garlic, and sometimes geera (cumin). Ladle it over rice or sip it like soup — there’s no wrong way to enjoy dhal.
Serve it with: rice and bhaji, fried fish, or roast aloo
Get my easy recipe for dhal and rice
Earthy, nutty, and packed with flavor, stewed pigeon peas are a true Caribbean classic. Simmered with herbs, garlic, tomato, and sometimes coconut milk, this dish is rich and comforting — and often served with rice, provision, or even by itself. Whether it’s Christmas lunch or a regular Sunday, this side holds its own.
Try it with: rice and stew chicken, ground provision, or fried fish
Here’s how I make it: Stewed pigeon peas
The ideas of community and sharing are essential in Caribbean communities, and we demonstrate this by cooking and eating together. So I hope these ideas for Caribbean side dishes help you create a feast that you can share with your friends and neighbors!
Tired of plain ol’ rice or salad on the side? Caribbean cuisine brings serious flavor to every part of the plate, especially the sides. From fried delights to rich, starchy staples and veggie-packed bites, these Caribbean side dishes bring bold seasoning and cultural soul.
Whether you’re planning a Sunday lunch, a holiday spread, or just want to jazz up your weeknight dinner, this list has you covered with the best from across the islands.
These 17 Caribbean sides are flavorful, comforting, and downright addictive — and yes, you’ll probably want to turn them into the main event.
1. Trinidad macaroni pie
A true Sunday staple. Trinidad macaroni pie is baked pasta layered with cheese, milk, and bold seasonings; think garlic, onion, and a touch of mustard. It’s creamy on the inside, crisp on top, and absolutely not your average mac and cheese. Pair it with stew chicken or fried fish and watch the plate empty quick.
2. Fried plantains
Sweet, soft, and caramelized, these fried ripe plantains are the MVP of any Caribbean meal. Slice them up and drop them in hot oil for that golden-brown goodness. They’re perfect with rice dishes, saltfish, or honestly, just as a snack straight off the plate. If you are going to pair it, pair it with some stewed oxtail.
3. Callaloo
A velvety green stew made with dasheen (taro) leaves, coconut milk, okra, and seasonings. Some folks add crab, pigtail, or pumpkin — it’s flexible and full of flavor. It’s also one of those dishes that looks humble but steals the show every single time.
Serve it with rice, provision or just dive straight in.
4. Rice and peas
Fluffy rice simmered with red beans (or pigeon peas), coconut milk, fresh herbs, and a touch of heat — this is a classic across the Caribbean, and every island puts its own spin on it. It’s flavorful, hearty, and never plain. Whether you're pairing it with stew meats or fried fish, it’s the kind of side that holds its own.
5. Boil plantains
Simple but satisfying. Boiled green or ripe plantains bring a subtle sweetness and starchy balance to heavy mains. They’re a go-to for soaking up gravies and stews — and a must-have on many traditional Trini plates.
Serve with: stewed chicken, saltfish, or callaloo.
Here’s how I make it: Easy boil plantain recipe
6. Ground provision
When we say “provision,” we’re talking about the real roots — dasheen, eddoes, yam, cassava, and sweet potato. Boiled, mashed, or sometimes fried, these hearty staples are full of fiber and flavor. It’s island soul food, plain and simple.
Used to make pies, desserts like pone and cakes and drinks like dasheen punch.
Check out some of the favorites: What is ground provision?
7. Fried (fry) bake
Soft on the inside, golden on the outside — fried bakes are the fluffy pillows of the Caribbean. Great for scooping up anything, stuffing with saltfish, or just enjoying warm with butter. You’ll always find someone standing by the stove “just checking” if the next one’s ready.
Grab some smoked herring, saltfish or just slap on some cheese.
Here's how I make it: Fried (fry) bake recipe
8. Cou cou
A smooth, savory cornmeal and okra dish that’s pure comfort on a plate. Often stirred with love (and arm strength), cou cou is traditionally served with flying fish or stewed meats, but it’s just as good on its own with some gravy poured over. Think of it as Caribbean polenta, but better seasoned and with serious cultural vibes.
Pair with curry fish and some callaloo.
Get the recipe: Cou cou recipe
9. Butter cassava
Soft, buttery, and a little garlicky, butter cassava is one of those sides that feels simple but delivers big comfort. The cassava is boiled, then sautéed with butter (or margarine), onion, and herbs until melt-in-your-mouth tender. A classic on a Sunday plate.
Try it with: stew saltfish or fried fish
Get the recipe: Butter cassava
10. Split peas and rice
A one-pot wonder. Cooked with coconut milk, herbs, and yellow split peas, this dish is flavorful enough to hold its own but humble enough to support any stew, curry, or fried dish you throw on top.
Pair it with: curry shrimp, curry chicken, or fried plantains
Get the recipe: Split peas and rice cookup
11. Stewed lentils
Soft, saucy, and rich in flavor. These lentils are slow-cooked with garlic, pimento, onion, and tomato until tender and thick. A weekday staple or a Sunday favorite — either way, your rice will thank you.
Here's how I make it: Stewed lentils
12. Curry channa and aloo (potato)
Hearty and full of spice, this combo is a vegetarian favorite that is also loved by meat-lovers like me. Chickpeas and potatoes are simmered in curry, garlic, and culantro for a bold, satisfying bite. Sometimes it steals the whole show.
Serve with: sada roti, rice, or steamed pumpkin
Get the recipe: curry channa and aloo
13. Boiled dumplings
These thick, chewy dumplings are boiled to tender perfection and served alongside stews, callaloo, or anything with sauce. They’re belly-filling and budget-friendly — and in a Caribbean kitchen, that’s love. We also make them in different types like cassava dumplings, herbed dumplings or cornmeal dumplings.
Get the recipe: plain flour boiled dumplings.
14. Green Fig (Banana) Salad
Like potato salad’s starchier cousin. Boiled green bananas are diced and tossed with mayo, mustard, onion, and herbs. It’s a cool, creamy contrast to heavier mains — and yes, it’s a whole conversation starter for non-islanders.
Here's how I make it: Green fig salad
15. Potato salad
Every family has their own version — mayo-heavy, mustard-rich, with or without peas. But Caribbean potato salad always brings flavor. Perfectly chilled and seasoned just right, it’s a must-have at any family lime or holiday table.
Pro tip: tastes even better the next day.
Here's how I make it: Caribbean potato salad
16. Dhal
Comfort in a bowl. Yellow split peas are simmered with turmeric and garlic, then chunkayed with hot oil, garlic, and sometimes geera (cumin). Ladle it over rice or sip it like soup — there’s no wrong way to enjoy dhal.
Serve it with: rice and bhaji, fried fish, or roast aloo
Get my easy recipe for dhal and rice
17. Stewed pigeon peas
Earthy, nutty, and packed with flavor, stewed pigeon peas are a true Caribbean classic. Simmered with herbs, garlic, tomato, and sometimes coconut milk, this dish is rich and comforting — and often served with rice, provision, or even by itself. Whether it’s Christmas lunch or a regular Sunday, this side holds its own.
Try it with: rice and stew chicken, ground provision, or fried fish
Here’s how I make it: Stewed pigeon peas
The ideas of community and sharing are essential in Caribbean communities, and we demonstrate this by cooking and eating together. So I hope these ideas for Caribbean side dishes help you create a feast that you can share with your friends and neighbors!
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