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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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| Caribbean & West Indian Cookbooks |
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By Craig McAnuff
Bloomsbury Publishing
Released: October 22nd, 2019
Hardcover (304 pages)
 | Lowest New Price: $30.00*
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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
- Number of Pages: 304
- Authors: Craig McAnuff, Shaun McAnuff
- Publication Date: October 22nd, 2019
- Release Date: October 22nd, 2019
Physical Description:- Size: 10.09 Inches by 7.7799057 Inches by 1.1 Inches
- Weight: 2.59263620112 Pounds
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By Michelle Rousseau
Da Capo Lifelong Books
Released: October 30th, 2018
Hardcover (320 pages)
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Provisions: The Roots of Caribbean Cooking--150 Vegetarian Recipes- Manufacturer: Da Capo Lifelong Books
- ISBN: 0738234672
- EAN: 9780738234670
Details:- Hardcover
- Number of Pages: 320
- Authors: Michelle Rousseau, Suzanne Rousseau
- Publication Date: October 30th, 2018
- Release Date: October 30th, 2018
Physical Description:- Size: 9.4 Inches by 7.6 Inches by 0.95 Inches
- Weight: 2.0282528104 Pounds
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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
- 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: 9.0299032 Inches by 8.0 Inches by 0.5098415 Inches
- Weight: 1.2 Pounds
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By Helen Willinsky
Willinsky, Helen/ Anderson, Ed (PHT)
Released: April 1st, 2007
Paperback (192 pages)
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Jerk from Jamaica: Barbecue Caribbean Style [A Cookbook]- Manufacturer: Ten Speed Press
- Brand: Willinsky, Helen/ Anderson, Ed (PHT)
- ISBN: 1580088422
- EAN: 9781580088428
- PartNumber: 9781580088428
Details:- Paperback
- Edition: Revised
- Number of Pages: 192
- Author: Helen Willinsky
- Publication Date: April 1st, 2007
- Release Date: April 1st, 2007
Physical Description:- Size: 8.0 Inches by 8.0 Inches by 0.52 Inches
- Weight: 1.16404074336 Pounds
Features:- Used Book in Good Condition
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By Ramin Ganeshram Ramin
Hippocrene Books
Released: July 1st, 2010
Paperback (265 pages)
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Sweet Hands: Island Cooking from Trinidad & Tobago- Manufacturer: Hippocrene Books
- Brand: Hippocrene Books
- ISBN: 078181250X
- EAN: 9780781812504
- PartNumber: Illustrated
Details:- Paperback
- Edition: 2nd ed.
- Number of Pages: 265
- Author: Ramin Ganeshram Ramin
- Publication Date: July 1st, 2010
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Physical Description:- Size: 9.9 Inches by 7.0 Inches by 0.9 Inches
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By Cynthia Nelson
Ian Randle Publishers,Jamaica
Released: December 1st, 2010
Paperback (352 pages)
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Tastes Like Home: My Caribbean Cookbook- Manufacturer: Ian Randle Publishers,Jamaica
- ISBN: 9766375194
- EAN: 9789766375195
Details:- Paperback
- Edition: First Edition
- Number of Pages: 352
- Author: Cynthia Nelson
- Publication Date: December 1st, 2010
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