Caribbean cuisine is the world's most diverse fusion food. Each island has its own specialties shaped by Indigenous, African, European, Indian and Chinese influences. **Jamaica** — Jerk chicken or pork, slow-smoked over pimento wood with Scotch bonnet pepper and allspice. Ackee and saltfish (national dish). Beef patties. Curry goat. Wash it down with Red Stripe lager or Wray & Nephew rum. **Cuba** — Ropa vieja (shredded beef in tomato sauce), lechón asado (whole roast pork), moros y cristianos (black beans and rice), tostones (twice-fried plantain), café cubano. Cocktails: mojito, daiquiri, cuba libre. **Puerto Rico** — Mofongo (mashed plantain with garlic and pork), arroz con gandules (rice with pigeon peas), pernil (slow-roasted pork shoulder), tostones, alcapurrias. Coquito at Christmas. **Dominican Republic** — La bandera (rice, beans, meat — daily lunch), sancocho (7-meat stew), mangú (mashed plantain breakfast), pollo guisado, chimichurri burger. **Haiti** — Diri ak djon-djon (rice with black mushrooms), griot (twice-cooked pork), pikliz (spicy cabbage relish), legim vegetable stew, tassot dried meat. **Trinidad and Tobago** — Doubles (curried chickpeas in fried bread — street food morning ritual), bake and shark, callaloo soup, pelau, roti, curry crab. Carnival food on every corner. **Barbados** — Cou-cou and flying fish (national dish), macaroni pie, pudding and souse (Saturday tradition), fish cakes with hot sauce. Mount Gay rum is the world's oldest distillery. **Bahamas** — Conch (fritters, salad, cracked), peas and rice, fried snapper, johnny cake. Goombay punch and Kalik beer. **French Caribbean (Guadeloupe, Martinique, St-Martin, St-Barths)** — Accras de morue (saltfish fritters), boudin créole, colombo de poulet (Indian-inspired curry), poisson grillé, ti-punch (rhum agricole + lime + sugar). **Dutch Caribbean (Curaçao, Aruba, Bonaire, Sint Maarten)** — Keshi yena (cheese stew), stoba (meat stew), pastechi (fried pastries), funchi (cornmeal), Karni stoba goat stew, Dushi-flavored Curaçao liqueur. **Eastern Caribbean (Saint Lucia, Dominica, Grenada, Saint Vincent)** — Roti, callaloo soup, oildown (Grenada national dish: breadfruit stew with salt meat in coconut milk), nutmeg ice cream. **Caymans/Turks & Caicos** — Conch chowder, turtle stew (regulated), heavy cake (sweet potato dessert), Caybrew beer. **Anguilla, St. Barts, St. Martin** — Gourmet hub of the Caribbean. French bistros next to Caribbean snack shacks, Asian fusion at Maho Bay, Italian on Shoal Bay. **Rum** — every island makes its own. Sample: Havana Club (Cuba), Appleton (Jamaica), Mount Gay (Barbados), Brugal (DR), Bacardi (Puerto Rico), Clément agricole (Martinique), Diplomático (Venezuela). Start with sipping rums aged 12+ years. **Fruits** — try at least once: mango, soursop (guanábana), guava, sapodilla, June plum, star apple (caimito), breadfruit, ackee, June plum, passion fruit, mamey sapote. **Drinks** — sorrel (hibiscus) at Christmas, mauby (tree bark drink) in Trinidad, sea moss for energy, coconut water straight from the husk, sugarcane juice with lime.