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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.
Or you can select from one of the more specialist recipe subcategories:
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| | 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. |
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| | 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! |
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| Caribbean & West Indian Cookbooks |
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By Craig McAnuff
Bloomsbury Publishing
Released: October 22nd, 2019
Hardcover (304 pages)
 | List Price: $30.00*
Lowest New Price: $26.72*
In Stock.*
*(As of 13:08 Pacific 5 Feb 2023 More Info)
Click Here | Description:
Original Flava: Caribbean Recipes from Home- Manufacturer: Bloomsbury Publishing
- Brand: Bloomsbury Publishing
- ISBN: 1526604868
- EAN: 9781526604866
- PartNumber: Colour photography throughout
Details:- Hardcover
- Format: Illustrated
- Edition: Illustrated
- Number of Pages: 304
- Authors: Craig McAnuff, Shaun McAnuff
- Publication Date: October 22nd, 2019
- Release Date: October 22nd, 2019
Physical Description:- Size: 9.9700588 Inches by 7.8200631 Inches by 1.09 Inches
- Weight: 2.50004205108 Pounds
Click here for more information |
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By Julius Jackson
Page Street Publishing
Released: July 24th, 2018
Paperback (176 pages)
 | Lowest New Price: $22.99*
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*(As of 13:08 Pacific 5 Feb 2023 More Info)
Click Here | Description:
My Modern Caribbean Kitchen: 70 Fresh Takes on Island Favorites- Manufacturer: Page Street Publishing
- Brand: Page Street Publishing
- ISBN: 1624145817
- EAN: 9781624145810
Details:- Paperback
- Number of Pages: 176
- Author: Julius Jackson
- Publication Date: July 24th, 2018
- Release Date: July 24th, 2018
Physical Description:- Size: 8.9499821 Inches by 7.95 Inches by 0.55 Inches
- Weight: 1.2 Pounds
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By Rita Springer
Ian Randle Publishers
Released: January 18th, 2012
Paperback (236 pages)
 | Lowest New Price: $10.00*
In Stock.*
*(As of 13:08 Pacific 5 Feb 2023 More Info)
Click Here | Description:
Caribbean Cookbook- Manufacturer: Ian Randle Publishers
- Brand: Ian Randle Publishers
- ISBN: 9766370052
- EAN: 9789766370053
- PartNumber: black & white illustrations
Details:- Paperback
- Number of Pages: 236
- Author: Rita Springer
- Publication Date: January 18th, 2012
- Release Date: January 18th, 2012
Physical Description:- Size: 7.81 Inches by 5.06 Inches by 0.5 Inches
- Weight: 0.52 Pounds
Features:- Used Book in Good Condition
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