The African diaspora has profoundly shaped Caribbean cuisine, and the fusion between both traditions continues to inspire.
Try Jollof rice with jerk chicken, combining the smoky depth of Jamaican spices with the tomato-rich West African classic.
Ackee and saltfish can be reimagined with a side of fried plantain and yam fries, a nod to African starchy staples.
Curry goat with egusi stew is another bold combination—merging the Caribbean love for curry with Nigeria’s savory melon seed sauce.
For a snack, try puff-puff filled with Caribbean rum-glazed coconut, blending the soft Nigerian doughnut with island flavors.
These fusion recipes honor shared histories of resilience and creativity—proof that food can bridge continents and tell powerful stories.
