Caribbean cuisine

Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine. These traditions were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region.

Ingredients

Traditional Caribbean cooking uses a lot of starch, green vegetables, and meat. The starches include rice, plantain, cassava, sweet potatoes, yam, and corn meal. Many types of meats are used, including chicken, beef, pork, duck, as well as fish, shellfish, and other seafood.

Cooking methods

Caribbean cuisine is based on mostly grilling, roasting, and stewing. While methods of cooking are diverse due to the many cultures, the one constant in Caribbean cuisine is spice. Hot pepper, pimento, cumin, nutmeg, garlic, onion, and thyme are very common.

Regional variations

Each island or area has its own versions of the Caribbean traditional dishes. Some islands prefer more spicy foods, such as Jamaica, while others, like Martinique, prefer less spice and more flavor.

See also

• African cuisine
• Amerindian cuisine
• European cuisine
• East Indian cuisine
• Arab cuisine
• Chinese cuisine

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  Mangú with Veggie Meat
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  Dhalpurie Roti, Pumpkin, Channa and Potato, Curry Goat, Trinidad and Tobago

Caribbean_cuisine

• 
  Mangú with Veggie Meat
• 
  Dhalpurie Roti, Pumpkin, Channa and Potato, Curry Goat, Trinidad and Tobago