Cooked on a spit with a smoky and spicy flavor, jerk chicken is a classic that you’ll want to eat nearly every day of your Caribbean adventure. With roots tracing back to the Maroons, escaped African slaves who blended their cooking traditions with indigenous Taino techniques, jerk chicken is a fusion of spice and smoky goodness. Jerk chicken is marinated in a blend of spices including — the fiery Scotch bonnet pepper, allspice or pimento, garlic, ginger, thyme, cinnamon and nutmeg — for hours or even overnight. That time lets the flavors seep into the chicken, so every bite you take is rich with heat and smokiness.

Traditionally, jerk chicken is grilled or smoked over pimento wood to give it a smoky crust — and the slow-cooking method allows the marinade to seep into the meat, balancing the heat of the peppers with the richness of the caramelized skin. It’s usually served with rice and peas, fried plantains or sweet fried dough.

Golden, crispy and packed with flavor, conch fritters are a beloved Caribbean delicacy made from fresh conch meat — a tender and slightly sweet sea nail found in warm island waters. The conch is finely chopped and mixed into a savory batter of flour, eggs and milk and then seasoned with a blend of scallions, bell peppers, garlic, thyme and Scotch bonnet pepper for a touch of heat. The batter is deep-fried until golden brown and crispy on the outside, while staying light and fluffy inside.

Served hot and fresh, conch fritters are often paired with a dipping sauce, like a spicy aioli or a tangy lime-based remoulade. This dish is particularly common in the Bahamas and Turks and Caicos. When you’re in Turks and Caicos, try conch fritters with Princess at the most famous restaurant on the island — and get a tour of the nearby Old Colonial Buildings.

Ropa vieja might literally translate to “old clothes,” but it tastes like anything but that. This dish is one of Cuba’s most beloved and made from tender, slow-cooked beef shredded into long, delicate strands that resemble tattered fabric. Ropa vieja came from Spain and was brought to the Caribbean by Spanish colonizers. The dish starts with flank steak or brisket, braised low and slow until it’s melt-in-your-mouth tender. The beef is then simmered in a garlic and tomato-based sauce and a smattering of vegetables and spices like onions, bell peppers, cumin, oregano and smoky paprika.

You’ll eat it with white rice and black beans, and it’s quickly going to become your Cuban comfort food. Try this delicious dish at a local cafe or onboard your Princess ship — where you can enjoy traditional foods as you kick back and relax.

Goat meat might not be a part of your usual culinary experiences, but you won’t want to miss it. This dish comes from Indian cuisine, brought to the Caribbean by indentured laborers in the 19th century, and it’s been embraced and adapted to become a staple in Jamaica, Trinidad & Tobago and Guyana.

The dish begins with tender cuts of goat meat, marinated in a fragrant blend of curry powder, garlic, ginger, thyme, scallions and local Scotch bonnet peppers. The meat is then browned and slow-cooked in a rich, spiced sauce made with onions, tomatoes, potatoes and coconut milk. The slow simmering process allows the goat to absorb the complex flavors while becoming tender enough to fall off the bone with every bite — and then served with steamed rice, roti or boiled yams.

Good things come to those that wait — and that goes for pepperpot stew especially! This dish that’s popular in Guayana is known for its rich, dark broth and tender, slow-cooked meat, and it’s a staple during festive occasions, particularly Christmas. At the heart of pepperpot stew is cassareep — a thick, slightly sweet and smoky extract made from cassava root — which gives the dish its signature deep brown color and glossy texture.

The stew is typically made with beef, pork or oxtail, slowly simmered with cinnamon, cloves, thyme, garlic and traditional Scotch bonnet peppers before being slow-cooked for hours or even days to deepen its taste. It’s served with rice or bread to soak up the extra sauce. Try this traditional Caribbean delight onboard your Princess ship, so you can truly immerse yourself during your vacation.

While the entrees usually get the spotlight, there are a few drinks, desserts and fruits that spice up any meal that you won’t want to miss. Make sure you try:

• Fruits like papaya, mango, guava and soursop. These delicious local fruits are eaten fresh off the vine or added to smoothies, cocktails and desserts. The perfect way to start your day is with a fresh mango — and a guava cocktail is the perfect way to finish.
• Desserts. Your sweet tooth won’t be able to get enough of Caribbean desserts like coconut tarts, cassava pudding and rum cake. Cassava is a unique starch and tapioca dessert, and rum cake is made from locally-made alcohol that’s rich and sweet. As you walk the streets, make sure to grab a few desserts as you go. You can even tour a rum cake factory that makes 6,000 a day and sample a few while you’re there.
• Cocktails. When you’re in the Caribbean, you’ll always want a drink in hand, whether it’s piña coladas, mojitos or rum punches. Get an insider’s look whenyou tour the birthplace of these drinks, like the Seven Fathoms rum Distillery. This distillery is the only place where rum is made entirely on the Cayman Islands, and it tastes unlike anything you’ve tried.