| |
| Other Recipe Sites (Adverts) |
|
|
|
How to Cook dishes from the Caribbean
The Caribbean is a large region, containing many diverse island nations.
Most of the islands were once colonies of
Spain,
France,
the Netherlands
or
Britain,
and hence the influence of these countries' cuisines can be seen in many
Carribean dishes.
Additionally, influences and ingredients from
African cuisine, especially
West African cuisine,
can be seen in many dishes, this being the region from which many of the slaves
imported to work on the sugar plantations, came from.
The British in particular also brought many indentured laborers from
India to the Caribbean, especially to
Trinidad and Tobago, and here the influence of
Indian cuisine can be seen too.
Some popular Caribbean recipes and dishes include:
- Alcapurrias - A dish from
Puerto Rico.
It is made by placing meat or crab in a dough made from green bananas and taro root, and then
frying.
- Callaloo - A dish meat from leaf vegetables (the leaf used varies between different Caribbean islands),
with okra, and coconut milk, simmered down to a thick soup or stew. Other ingredients are often added
such as meat, crayfish (sometimes known as "Caribbean lobster") and chopped onions. Chili peppers, garlic
and spices are used to flavor the dish.
- Curried goat - Goat meat in a rich curry sauce.
- Curry chicken and roti - Indian-style curried chicken, with Indian-style bread ("roti") - particularly
popular in Trinidad and Tobago.
- Jerk meat - Another dish from Jamaica, jerk meat is chicken flavored with a fiery mixture of spices
which are together known as "Jamaican jerk spice". Ideally the meat is cooked on a
charcoal grill, but it can be oven cooked when this is not possible. In Jamaica itself,
the usual meats used are pork or goat. Among the Jamaican dispora overseas, jerk chicken is particularly
popular.
- Arroz con gandules - Another dish from Puerto Rico.
It is rice with pigeon-peas and smoked ham, and is flavored with sofrito (a thick cooked sauce).
- Mofongo - This popular dish from
Puerto Rico is made from
green plantains or cassava, which are fried with garlic, pork cracklings and olive oil. It is then mashed
and served with meat or chicken soup.
- Rice and peas - Rice cooked with coconut and mixed with beans (such as pigeon-peas or red kidney beans) or peas.
- Salt fish and ackee - This is sometimes said to be the national of
Jamaica, where it is actually most popular as a breakfast.
The dish is prepared from salted
cod, which is washed and rehydrated, and then
sautéed together with boiled ackee (ackee is a type of fruit, originally from West Africa - it must
be very carefully prepared, as if improperly prepared it can be poisonous).
The dish also usually contains tomatoes and peppers, and is flavored with herbs and spices.
On this page, you will find a selection of
Caribbean cookbooks.
Or you can select from one of the more specialist recipe subcategories:
These web sites may also be of interest:
| Caribbean & West Indian Recipes Downloads & Web Sites |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
Note: Some vendors listed below may offer multiple payment options. ClickBank guarantee only applies to purchases made via ClickBank. When purchasing, please review the conditions of sale on the bottom of the ClickBank secure order form for detailed and most recent information.
 |
Available to purchase from ClickBank:
Click here for access
ClickBank will allow for the return or replacement of any defective product within 60 days from the date of purchase.*
More Info |
Available from ClickBank:
Click here for access
| | Whether you make Jamaican Food for pleasure, for your job, or just the occasional one-off for Christmas Day, The “Jamaica Cooking” book can help you with Jamaican Food ideas, recipes, suppliers, news, and more. |
|
 |
Available to purchase from ClickBank:
Click here for access
ClickBank will allow for the return or replacement of any defective product within 60 days from the date of purchase.*
More Info |
Available from ClickBank:
Click here for access
| | Over 1,500 authentic Jamaican Recipes in over 60 categories. Over 500 cooking tips and hints. A Jamaican glossary of over 2,000 terms. Downloadable in minutes! |
|
| Caribbean & West Indian Cookbooks |
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Charles Alexander Eastman
General Books LLC
Paperback (36 pages)
 | List Price: $14.14*
Lowest New Price: $14.13*
Lowest Used Price: $16.16*
Usually ships in 24 hours*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Social Science / Ethnic Studies / Native American Studies; Social Science / Ethnic Studies / General; History / Native American; Juvenile Nonfiction / People |
|
By Angel Anderson
Released: 2011-12-19
Kindle Edition
 | | Product Description:
If you want easy and simple to follow cooking recipes from grandma this is the book you want
In “46 Simple & Easy Recipes From Puerto Rico” you will have step by step directions to real home cooking at your fingertips.
Healthy and Unhealthy recipes for any occasion
|
|
By Rick Bayless
Scribner
Hardcover (448 pages)
 | List Price: $35.00*
Lowest New Price: $19.53*
Lowest Used Price: $6.00*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal. |
|
By Mirta Yurnet-Thomas
Hippocrene Books
Hardcover (213 pages)
 | List Price: $24.95*
Lowest New Price: $15.81*
Lowest Used Price: $16.08*
Usually ships in 24 hours*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French. |
|
By Rafael Marcos
Hippocrene Books
Hardcover (123 pages)
 | List Price: $14.95*
Lowest New Price: $9.06*
Lowest Used Price: $5.93*
Usually ships in 24 hours*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
Havana is one of the oldest and most picturesque cities of the western hemisphere. It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages. |
|
By Mary Urrutia Randelman
Wiley
Paperback (352 pages)
 | List Price: $19.95*
Lowest New Price: $11.46*
Lowest Used Price: $7.19*
Usually ships in 24 hours*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.
Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. |
|
By Ann Vanderhoof
Broadway
Released: 2005-02-08
Paperback (320 pages)
 | List Price: $14.95*
Lowest New Price: $8.45*
Lowest Used Price: $3.54*
Usually ships in 24 hours*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
Under the Tuscan Sun meets the wide-open sea . . . An Embarrassment of Mangoes is a delicious chronicle of leaving the type-A lifestyle behind -- and discovering the seductive secrets of life in the Caribbean.
Who hasn’t fantasized about chucking the job, saying goodbye to the rat race, and escaping to some exotic destination in search of sun, sand, and a different way of life? Canadians Ann Vanderhoof and her husband, Steve did just that.
In the mid 1990s, they were driven, forty-something professionals who were desperate for a break from their deadline-dominated, career-defined lives. So they quit their jobs, rented out their house, moved onto a 42-foot sailboat called Receta (“recipe,” in Spanish), and set sail for the Caribbean on a two-year voyage of culinary and cultural discovery.
In lavish detail that will have you packing your swimsuit and dashing for the airport, Vanderhoof describes the sun-drenched landscapes, enchanting characters and mouthwatering tastes that season their new lifestyle. Come along for the ride and be seduced by Caribbean rhythms as she and Steve sip rum with their island neighbors, hike lush rain forests, pull their supper out of the sea, and adapt to life on “island time.”
Exchanging business clothes for bare feet, they drop anchor in 16 countries -- 47 individual islands -- where they explore secluded beaches and shop lively local markets. Along the way, Ann records the delectable dishes they encounter -- from cracked conch in the Bahamas to curried lobster in Grenada, from Dominican papaya salsa to classic West Indian rum punch -- and incorporates these enticing recipes into the text so that readers can participate in the adventure.
Almost as good as making the journey itself, An Embarrassment of Mangoes is an intimate account that conjures all the irresistible beauty and bounty from the Bahamas to Trinidad -- and just may compel you to make a rash decision that will land you in paradise.
From the Hardcover edition. |
|
By Marilyn Tausend
Apple Press
Paperback (120 pages)
 | Lowest New Price: $9.20*
Lowest Used Price: $5.65*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
A collection of 40 national recipes from the region, with details of the raw ingredients that are essential to their inherent flavours. |
|
By Carmen Aboy Valldejuli
Pelican Publishing
Released: 1983-03-31
Hardcover (408 pages)
 | List Price: $24.95*
Lowest New Price: $15.83*
Lowest Used Price: $6.70*
Usually ships in 24 hours*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here | Product Description:
Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well." |
|
By Rick Bayless
Headline Book Publishing
Hardcover (384 pages)
| Lowest Used Price: $80.26*
*(As of 16:55 Pacific 3 Feb 2012 More Info)
Click Here |
|
| |
