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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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By Craig McAnuff
Bloomsbury Publishing
Released: October 22nd, 2019
Hardcover (304 pages)
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Original Flava: Caribbean Recipes from Home- Manufacturer: Bloomsbury Publishing
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By Julius Jackson
Page Street Publishing
Released: July 24th, 2018
Paperback (176 pages)
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My Modern Caribbean Kitchen: 70 Fresh Takes on Island Favorites- Manufacturer: Page Street Publishing
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By Michelle Rousseau
Da Capo Lifelong Books
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Provisions: The Roots of Caribbean Cooking--150 Vegetarian Recipes- Manufacturer: Da Capo Lifelong Books
- ISBN: 0738234672
- EAN: 9780738234670
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- Authors: Michelle Rousseau, Suzanne Rousseau
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AMERICAN WEST BOOKS
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By Helen Willinsky
Willinsky, Helen/ Anderson, Ed (PHT)
Released: April 1st, 2007
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Jerk from Jamaica: Barbecue Caribbean Style [A Cookbook]- Manufacturer: Ten Speed Press
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- ISBN: 1580088422
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By Ramin Ganeshram Ramin
Hippocrene Books
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Sweet Hands: Island Cooking from Trinidad & Tobago- Manufacturer: Hippocrene Books
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- ISBN: 078181250X
- EAN: 9780781812504
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- Number of Pages: 265
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