Introduction - Romantic Escapes in the Caribbean: Lovetripper Guide - page 16

Flying fish. This fish, often fried, is a favorite in Barbados.
Pattie, a turnover filled with spicy meat that's a favorite lunch
snack with locals in Jamaica.
Jerk is a style of cooking, made with pork, chicken, or fish. The
dish is marinated with a fiery mixture of spices, including
Scotch bonnet peppers, pimento or allspice, nutmeg, scallion,
and thyme. This is a favorite in Jamaica.
Empanadillas, little meat turnovers, in Puerto Rico.
Roti, a burrito-like fast food that traces its roots to India;
served in Trinidad and Tobago. Look for “buss up shot” at most
diners; this is a roti that's torn up like a “busted up shirt” and is
eaten with a fork rather than by hand.
Escovitch, a style of cooking using vinegar, onions and spices
brought to Jamaica by the Spanish Jews. Often used when
cooking fish.
Ital food (eye-tal), is the food of the Rastafarians, a vegetarian
cuisine that does not use any salt. Look for the red, green and
gold Rasta colors on dining establishments as a clue to locating
Ital eateries, often small restaurants in Jamaica.
Stamp and Go. You could call them fast food or appetizers, but
stamp and go is much more descriptive. Stamp out these little
fish fritters in the kitchen, grab some for the road, and go.
Side Dishes
Fried plantains , similar to bananas.
Breadfruit. Similar in taste to a potato, and served in as many
ways on most Caribbean islands.
Peas (usually red beans or pigeon peas) and rice: the number
one side dish in the Caribbean.
Cou-cou (a cornmeal and okra dish) in Barbados.