Curry chicken is a pillar of West Indian cuisine and almost every island touts its own special recipe. My Trinidadian family opts for dark-meat chicken rubbed down with "green seasoning" (cilantro, thyme, basil, tarragon, garlic, green onions, rosemary, marjoram, Scotch bonnets), simmered in a thick homemade curry sauce, and drenched in as much fiery pepper sauce as you can possibly handle. We eat ours with a condiment spread fit for a king -- shredded coconut, scallions, diced bacon, apple chunks, mango chutney, salted peanuts, and, of course, even more hot pepper sauce.
Callaloo is a super-popular Caribbean side dish of West African descent, made from green, leafy veggies (amaranth, taro, xanthosoma), steamed and seasoned with salt and other spices. Each island has its own take on callaloo, adding okra, coconut, or spinach to the mix.