Culture Hub · Food

What feeds the parade

From West African kitchens to Caribbean roadside grills to Latin American sobremesa — diaspora food is memory, migration, and joy on a plate.

Back to Culture Hub A spread of Caribbean and African dishes on banana leaves

Jamaica

Marinated in pimento, scotch bonnet, and smoke until deeply charred and glossy.

Trinidad

Curried chickpeas wrapped in soft fried bara bread with pepper, tamarind, and fresh herbs.

Jamaica

The national dish — buttery ackee tossed with salted cod, peppers, and island seasoning.

West Africa

Tomato-spiced rice cooked low and slow — rich, smoky, and always part of the debate.

Puerto Rico

Mashed green plantain with garlic and chicharrón, here crowned with shrimp and sauce.

Cuba

Shredded beef simmered in sofrito with peppers and onions, served with rice and sweet plantain.

Trinidad

One-pot rice, peas, and caramelized chicken — savory, hearty, and made for gathering.

Nigeria

Skewered beef coated in bold yaji spice, flame-charred and served with fresh salad and lime.