Gastronomic account
of the Black community
of the Rosario Islands
For decades, families have lived off what the land and sea provide:
Fresh fish and seafood arriving directly from the daily catch, and traditional crops that guarantee sustenance. From this balance emerge dishes that are now living symbols of their cultural identity.
Fish
undisputed protagonist
It can be prepared in many ways: fried, smoked, charcoal-grilled in a stir-fry, and in coconut sauces.
Smoking, a technique inherited from our grandparents, was for a long time the main way of preserving food, especially when refrigeration did not exist. This gave rise to recipes such as smoked fish, typical of Holy Week, full of memories and flavor.
The island’s cuisine is also enriched by traditional rice dishes made with white or black beans, simmered over a low heat using traditional techniques that fill the air with delicious aromas and history. These dishes are accompanied by the ever-present patacones (fried plantains), fried yucca, and vegetable salads, a culinary heritage that remains intact.
Among the most representative preparations are:
These dishes are accompanied by fried cassava or patacones.
Salpicón de
pescado ahumado
Pescado
al carbón
Arroces ancestrales de frijol,
ahuyama, coco y plátano.
Pescado en
zumo de coco
Sancocho
de pescado
con coco
Arepa
de mariscos
Empanada
de toyo
Carimañola
de pescado
Each recipe is a vivid portrait of island memory
Every flavor tells a story. In the Rosario Islands, gastronomy does more than just feed people: it celebrates resilience, creativity, and the deep connection between the Black community and their land, making this destination a place full of culture, tradition, and flavor that remains in the hearts of those who visit.
Gastronomy of the Black Community of the Rosario Islands
The cuisine of the Rosario Islands is a vivid reflection of the relationship between the Black community and its territory. Surrounded by crystal-clear waters and a wealth of marine life, its inhabitants have built a culinary tradition based on artisanal fishing and the ancient subsistence crops that have accompanied family life for generations.
Fish and seafood are the stars of recipes that combine ancestral techniques and unique flavors: fried, smoked, charcoal-grilled, or in coconut sauces. Smoking, a legacy from our grandparents, remains an essential practice and gives rise to iconic dishes such as smoked fish salad or smashed fish for Holy Week.
Every dish tells a story. In the Rosario Islands, cuisine does more than just feed people:
preserves memory, celebrates culture, and connects visitors with the essence of the territory.