This plantain-based casserole is a staple in Puerto Rican and Dominican cuisine. It consists of sliced or mashed plantains that are layered with minced meat. The meat used in the dish is usually the Puerto Rican version of picadillo—a hearty stew prepared with a combination of ground meat and tomato sauce, while the common additions often include shredded cheese or green beans. Pastelón can be enjoyed as the main course or a filling side dish. It also goes under the name piñon.
Mangú is a traditional dish that consists primarily of mashed plantains. It is a staple breakfast food in the Dominican Republic but can also be served at other meals. The preparation of mangú is quite simple: green plantains are peeled, cut into chunks, and boiled until they are soft. After boiling, the plantains are mashed with some of the water they were boiled in, along with butter, oil, or margarine to create a smooth, creamy consistency. Mangú is typically served with red onions that have been sautéed in vinegar, which adds a tangy flavor contrast. It is often accompanied by other side dishes such as fried cheese, eggs, or salami, making it a hearty and filling meal. This combination of foods is sometimes referred to as "los tres golpes" or "the three hits," referring to the three most common sides served with mangú.
Arroz y habichuelas is a simple and traditional Puerto Rican dish. It consists of rice and beans flavored with bacon or ham, sofrito, tomato purée, spices, and (optionally) olives. In Puerto Rico, it is typically served as a side dish, but it can also be served on its own. Throughout Central and South America, there are numerous variations and twists on this simple side dish, beloved for its protein content which comes from the beans.
Diri ak pwa, also called diri kole ak pwa, is the national dish of Haiti, consisting of rice and beans. The dish became a common, everyday staple during the period of slavery, when rice and beans were two of the few ingredients that were fed to the slaves by their owners. It can be made with a variety of beans, but pinto, red kidney beans, and black beans are the most common options. Diri ak pwa is exceptionally nutritious as rice is rich in starch and contains iron, vitamin B, and protein, while the beans also contain iron and a greater amount of protein than rice. When combined, they make a complete protein. A true Haitian classic, you can see diri ak pwa eaten everywhere on the island, and as the locals say "A meal is not a meal without a side of rice and beans." Even though the dish is tasty and nutritious on its own, Haitians often serve it with a lot of sauce, and it is best paired with Creole chicken or topped with red snapper, tomatoes, and onions. Another interesting accompaniment to diri ak pwa is bouillon, a hearty stew consisting of tomatoes, potatoes, spices, and goat or beef meat.
Tostones is a traditional side dish that's popular throughout Latin America and the Caribbean, especially in Puerto Rico. Unlike platanos fritos, where only ripe plantains are used, tostones are made with unripe, hard, very green plantains. They are sliced into pieces, fried on each side, then smashed or flattened and deep-fried one more time until they become golden. Once prepared, the tostones are sprinkled with sea salt and served as a side dish to various dishes. They are often served with garlic mojo sauce (mojo de ajo), either on top of the tostones, or on the side as a dip.
Platillo Moros y Cristiano, roughly translated as Moors and Christians dish - a poetic name referring to history, is the national dish of Cuba, a hearty combination of fluffy white rice and seasoned black beans, cooked together in the same pot. Moros y Cristiano is originally Spanish, and it spread to Cuba with its strong Spanish, Caribbean, and North African influences. White rice represents the Spanish Christians, while black beans are supposed to be the Muslim Moors, remembering a long period of wars between the two, known as Reconquista, and celebrating how both groups came to reconciliation in the Iberian Peninsula. The dish is found everywhere in Cuba, and you can't go to any restaurant, home, or street corner without it appearing in some form, so it is not unusual that there are as many recipes for the dish as there are Cuban people with cooking skills.
Baiganee is a classic Trini snack that can also be served as a side dish. This vegetarian treat consists of sliced eggplant or baigan (hence the name) that is coated in a spicy batter, then deep-fried to golden-brown perfection. It is typically sold by street vendors who often pair it with a tamarind dipping sauce or mango chutney. Baiganee is also quite popular during festivities such as Divali.
Bahamian mac and cheese is a Bahamian take on the classic macaroni and cheese. The dish is usually made with elbow macaroni pasta, cheddar cheese, onions, bell peppers, butter, eggs, paprika, habanero pepper, evaporated milk, salt, and black pepper. The cooked macaroni are sautéed in butter with the grated cheese, hot peppers, seasonings, and vegetables until the cheese is melted and well-blended. Beaten eggs and evaporated milk are added to the mixture, which is then spread in a casserole dish, topped with the remaining cheese, and baked until the top becomes golden. Before serving, Bahamian mac and cheese is left to cool, and it's then cut into squares that should hold everything together nicely. The dish can be eaten on its own, but it's more often served as a side dish for Sunday meals and feasts and holidays such as Christmas or Easter. The addition of evaporated milk to the dish is an alternative to fresh dairy, stemming from the early colonial times of the 18th and 19th centuries. Nowadays, some locals enjoy the dish with a bit of tomato ketchup.
Diri ak djon djon is a Haitian dish consisting of rice combined with black mushrooms. During the boiling process, these mushrooms release a natural coloring (gray to black), giving the dish its distinctive colors and flavors. Black mushrooms are native to the northern parts of the island, so diri ak djon djon is considered a regional delicacy in Haiti. The dish can be consumed on its own, when it is typically paired with a salad, but it is also served as an accompaniment to various meat and fish dishes.
Jamaican roasted breadfruit is a starchy food prepared in Jamaica from the mature fruit of the breadfruit tree, Artocarpus altilis, and consumed as a staple rather than as a side dish or garnish, valued for its density, mild flavor, and ability to substitute for grains or tubers. Its presence in Jamaican cooking is tied to the introduction of breadfruit to the island in the late eighteenth century as a crop suited to tropical conditions and capable of producing large yields with minimal cultivation, after which it became integrated into everyday foodways, particularly in rural areas where open-fire cooking was common. Preparation involves roasting the whole unpeeled fruit directly over open flame, hot coals, or a stovetop burner, turning it repeatedly until the skin is charred and the interior becomes soft and fully cooked, after which the burnt exterior is scraped away and the flesh is cut into pieces, revealing a texture that ranges from bread-like to potato-like depending on ripeness. This method requires no added fat or seasoning during cooking and relies entirely on heat and timing, with doneness judged by softness and aroma rather than strict measurements. Roasted breadfruit is typically served hot, sometimes brushed with butter or coconut oil, and eaten plain or alongside other foods. It is commonly consumed at home, by roadside vendors, or at outdoor gatherings, paired with salted fish, ackee, fried plantain, or stewed meats, and it is often accompanied by simple beverages such as water, coconut water, or lightly sweetened drinks that do not compete with its neutral, filling character.
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For the “Top 27 Caribbean Side Dishes” list until June 15, 2026, 648 ratings were recorded, of which 422 were recognized by the system as legitimate.
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