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Bonaire
Stoba di Kabritu
Bonaire's national dish and food; slow-cooked goat meat simmered for hours with onions, tomatoes, bell peppers, local herbs (yerba di hole, oregano, thyme), lime juice, and spices; meat falls off the bone with rich savory flavor; traditionally served with funchi and bana hasa
Sint Maarten
Karkó & Dumplings
The national dish of Dutch Sint Maarten; tenderized conch (large sea snail) pressure-cooked with flour dumplings, herbs, spices, tomato, and onions until it forms a thick gravy; served with rice, vegetables, and johnny cakes
Saint Martin
Court Bouillon
A French-influenced fish stew with white fish fillets, tomatoes, garlic, spring onions, thyme, hot pepper, rum, and vinegar; a traditional Sint Maarten dish
Aruba
Cabrito Stoba
Cabrito stoba; a traditional Aruban goat stew; goat meat slow-cooked with potatoes, onions, garlic, tomatoes, green peppers, nutmeg, and hot peppers; served at celebrations; accompanied by funchi or pan bati; goat thrives in Aruba's rocky terrain; a staple of traditional stoba cuisine; requires 3-4 hours of cooking.
Jamaica
Oxtail
Oxtail browned and stewed for hours with butter beans, pimento, thyme and scotch bonnet until it turns sticky with collagen.
Cayman Islands
Stew conch
Conch browned in a dark roux of flour, tomato paste and onion and simmered until the sauce goes almost black.