Adobo: A basic seasoning mix used in Spanish-based dishes.
Annato: Also called achiote - small red seeds used for flavor and bright yellow color.
Arroz con Pollo: Chicken and rice - a Spanish specialty.
Black Bean Soup or Sopa de Frijol Negro: Thick, black bean soup served over rice that is a specialty of Cuba.
Cabrito: Young goat, used in Jamaica's Kid Curry.
Callaloo: Both a vegetable (greens similar to spinach) and the name of a soup made with callaloo.
Casabe: Bread made with cassava, dates back to the Arawaks.
Cassareep: Juice from the cassava root used for seasoning.
Chorizo: Spicy Spanish sausage usually made from pork.
Coconut Shrimp: Appetizer of deep-fried shrimp with light coconut sauce.
Conch: Spiral-shaped edible mollusk used in appetizers, salads, and stews.
Coo-Coo: Dense cornmeal bread, sometimes cooked with okra or flavored with coconut.
Coconuts: Hard, round fruits of the palm tree - flesh and milk used for desserts, sauces, and drinks - some traditional dishes use coconut oil for deep frying.
En Escabeche: Pickled.
Flan: Egg custard that can also be made with fruits, pumpkin, or coconut cream.
Hearts of Palm: Tender, inner leaves of the palmetto (palm) tree.
Jerk Pork: Signature Jamaican dish - pork seasoned with chilies, herbs, and spices.
Langouste or langosta: Lobster.
Pepper pot: Classic Caribbean stew made with meat and sometimes vegetables.
Picadillo: Pork cubes cooked with peppers, raisins, and olives in a spicy sauce.
Plantain: Like a banana but starchier, and used more like a vegetable - as it ripens, it turns from green to yellow to brown.
Salt fish: Dried preserved codfish.
Sofrito: A spicy vegetable mixture used to season other dishes.
Stamp and Go: Deep-fried codfish patties named after nautical command.
Yuca: Also known as cassava or manioc - a long potato-like tuber with starchy flesh used to make tapioca, or ground and made into bread.