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Caribbean food

Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian. These tranch Caribbean cuisine, is very similar. Rice is a prime food eaten with various sauces and beans.

A local version of Caribbean Goat Water stew has been chosen as the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis. It is a tomato-based stew, made with goat meat, breadfruit, green pawpaw (papaya), and dumplings (also known as "droppers"). Another popular dish in the Anglophone Caribbean is called "Cook-up", or Pelau, a dish which combines variations of meats like chicken, beef, pig tail, saltfish and vegetables with rice and pigeon peas. Callaloo is a soup-like dish containing leafy vegetables and okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character.

Meanwhile, the Spanish-speaking islands of the Caribbean tend to prefer more savory spices to these sharper flavors. Lime and garlic, for example, are more common on Puerto Rico and Cuba than pimento (or "allspice"). Other common flavors throughout the region include cinnamon and nutmeg.

Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location. Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types of fish. For example, the island of Barbados is known for its "flying fish," while Trinidad and Tobago is known for its cascadura fish and crab.

Another Caribbean mainstay is rice, but you'll find the rice on each island may be a little different. Some season their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part of a dish. Though it comes in many forms, it is a common side dish throughout the region.


The article above is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Cuisine of the Caribbean".