What food is typically served at a Caribbean wedding reception?

A Caribbean wedding feast is built around bold, slow-cooked flavours and dishes meant for sharing. You will often see whole goats, pigs or chickens roasted over pimento wood, alongside jerk chicken or pork seasoned with allspice and Scotch bonnet peppers. Rice and peas cooked in coconut milk is a staple side, served with fried dumplings, coleslaw or boiled green bananas.

Seafood is another highlight. Grilled snapper, fried fish, shrimp scotch bonnet or conch salad may appear depending on the island and the season. Salads often include mango, avocado and fresh herbs to cut through the heat.

Desserts lean sweet and tropical. Fried plantains with brown sugar, sweet potato pudding, guava duff, coconut drop and spiced fruit tarts are common. Drinks usually include sorrel, ginger beer, rum punch and fresh fruit juices.

Practical points to consider:

• Confirm whether your venue allows open kitchens or outdoor grilling, as smoke and heat can be restricted indoors.
• Ask your caterer about spice levels so that older guests and children can eat comfortably.
• If some guests have dietary needs, make sure there are clearly marked vegetarian, vegan and gluten-free options alongside the main feast.

Many couples also keep a small traditional element, such as a rum cake cutting or a special family recipe, to honour their heritage.