This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Harissa is a paste from North Africa with all the flavors of the Mediterranean; cumin, coriander, caraway, mint and chilies. It is great as a marinade for grilled lamb, beef, chicken or fish. ...

This is a quick-to-make first course when there's no time to cook a whole octopus. Canned octopus from Spain is packed in soya oil and salt, about 4-ounces per can, each can should serve 2 as a first course or 4 as hors d'eouvres. ...

Egg-less, gluten-free, and milk-less this pudding is the perfect dessert for those with health restrictions. Coconut Tembleque with Guava Sauce is the classic pudding of Puerto Rico. It is made with only coconut milk, cornstarch, sugar and a pinch of salt... a blank palette that lends itself to a multitude of variations. ...

this sauce is piquant and depending upon the amount of Scotch Bonnet chile used, it can be flaming hot. There are as many variations of this recipe as there are islands in the Caribbean. ...

Pastilitos is the small sized Pastilillos de Guava;  Guava paste baked in puff pastry and dusted with powdered sugar is coveted in Puerto Rico and Cuba. Every bakery (panaderia) makes a 2X3-inch version of these without cheese.  Do try this Cuban version with cream cheese…baking temperature and time are on the puff pastry box…very yummy ...