Caribbean cuisine

Caribbean Cuisine

Caribbean cuisine (/kæriˈbiːən/ or /kəˈriːbiən/) 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.

Etymology

The term "Caribbean cuisine" is a compound noun of the words "Caribbean" and "cuisine". The first term refers to the Caribbean region, a group of islands located in the Caribbean Sea. The second term, "cuisine", is of French origin and refers to a style or method of cooking, especially as characteristic of a particular country, region, or establishment.

Ingredients

Ingredients that are common in most islands' dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available like beef, poultry, pork, or fish. A variety of tropical fruits such as papaya, mango, pineapple, and guava are also a part of Caribbean cuisine.

Dishes

Some popular dishes that are common in the Caribbean include roti, jerk chicken, goat stew, rice and peas, patties, and curries.

External links

Medical encyclopedia article on Caribbean cuisine
Wikipedia's article - Caribbean cuisine

This WikiMD article is a stub. You can help make it a full article.

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski

Caribbean cuisine