When vacationing in the Caribbean, your first thought when it comes to breakfast is probably fresh fruit, right? While it's not uncommon to be served this at resorts and hotels, along with eggs and perhaps a pancake or waffle bar, the traditional food of the Caribbean is so much more. Most of the traditional breakfast dishes served in the countries in the Caribbean are savory rather than sweet, and they're all incredibly tasty. Each one has a history with the country of its origin, and its flavors speak volumes to local ingredients and spices.

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One of the major trademarks of Caribbean food is its signature flair that could only come from the culture of the countries in which it's made. If you're all about trying new foods and don't care if your breakfast is savory or sweet, give these a try the next time you need a staycation.

Huevos Habaneros

Cuba has a reputation for dishes that are traditional but not necessarily memorable. However, all of that changes when it comes to huevos habaneros. This breakfast dish is one of Cuba's best and there are several versions of it, each one with a unique twist that makes it wholly unique to the restaurant that's serving it. The main ingredients that are always found in huevos habaneros are eggs, bell peppers, onions, tomatoes, garlic, white wine, and habanero peppers, and it's spiced with cumin, paprika, and butter. The result is something rich, buttery, and spicy - three things that make for a perfect breakfast.

Chicken Souse

It might not be all that common to eat chicken for breakfast but in the Caribbean, it's not entirely uncommon. In the Bahamas, chicken souse is a popular dish that's eaten for any meal, whether it's breakfast, lunch, or dinner. This dish starts with (obviously) chicken, potatoes, onions, and goat peppers, and it's seasoned with lime juice, allspice, and butter for richness.

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The best part of chicken souse is how easy it is to make; the chicken is boiled with everything else until the potatoes are tender, which is how you know it's done cooking. The result is tender, pull-apart chicken, with tender veggies and a hit of spice from the peppers.

Doubles

Trinidad and Tobago are famous for this dish and it's commonly sold by street vendors in both. This dish is a little more breakfast-friendly and involves something that many people are familiar with: flatbread. To make doubles, you start first with two flatbreads that have been deep-fried to golden perfection and then fill them with a curried chickpea mixture called curry channa. It's bold and spicy with a rich starchiness from the flatbreads and tastes similar to if you were eating vegetarian curry with flatbread or naan bread. The dish is believed to have originated in 1936 which makes this a long-time Caribbean street food staple.

Ackee And Saltfish

In Jamaica and the Cayman Islands, ackee and saltfish are usually served for breakfast, despite its name making it sound like more of a lunch or dinner dish. The thing that makes this food so unique is the addition of a Jamaican fruit that comes from West Africa, which is then mixed with mahi-mahi, cod, or mackerel after it's been dried and salted (hence the name 'saltfish'). Ackee and saltfish is such a popular option for breakfast that it's the official dish of Jamaica and is occasionally eaten as an appetizer prior to dinner, as well.

Mangú

Mangú is full of flavor and is one of the most popular dishes in the Dominican Republic. The key to making this dish so tasty is the mashed plantains, which have a subtle sweetness that plays well with the fried Dominican salami that's also added to the dish. With help from eggs, fried cheese, and vinegar-sauteed onions, the only way to describe Mangú is 'absolutely delicious.' The decadent mix of cheese and eggs is nicely cut with vinegar-based onions, and the hint of salt from the salami brings it all together over a neutral base of boiled plantains.

Bammy

Cassava is popular in Jamaica and it also serves as the base for this breakfast dish. A dough is made with a base of cassava which is then soaked in coconut milk and steamed or fried. The dish is wholly Jamaican but originates from the Arawaks, who were the original inhabitants of the island. While bammy is often found as a side dish to accompany fish, it's also commonly bought from street vendors as a quick breakfast on the go.

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