Caribbean cuisine

Rice 'n Peas, Vegetables and Chicken made with Jamaican jerk spice

Caribbean cuisine is a fusion of African,^[1] Amerindian, British,^[1] Spanish,^[1] French,^[1] Dutch,^[1] Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population.^[1] In addition, the population has created styles that are unique to the region.

A local version of Caribbean goat stew has been chosen as the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis.

Jamaican Jerk stand outside of Bodden Town, Grand Cayman - the stand also serves Mahi-Mahi, Conch, Turtle Stew and Roast Goat

It is a tomato-based stew, made with goat meat, breadfruit, green pawpaw (papaya), and dumplings (also known as "droppers"). Another popular dish in the Anglophone Caribbean is called "Cook-up", or Pelau, a dish which combines variations of meats like chicken, beef, saltfish and or pigeon peas or vegetables with rice. Callaloo is a dish containing leafy vegetables and sometimes okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character.

Dessert

In some areas Black Cake, a derivative of English Christmas pudding may be served, especially on special occasions. In the Cayman Islands, Rum Cake made from locally distilled rum is popular with tourists and locals alike.

By location

Cuisine of Anguilla Antigua and Barbuda Cuisine of Aruba Cuisine of Barbados Cuisine of The Bahamas British Virgin Islands Culture of the Cayman Islands Cuba Dominica

Dominican Republic Haitian Cuisine Jamaica Martinique Puerto Rico St. Kitts and Nevis Guyana United States Virgin Islands Trinidad and Tobago Grenada

See also

Food portal

• Floribbean
• Ground provisions
• Street food

References

1. ^ ^{a b c d e f} "Cuisine." (Caribbean.) Bahamabreeze.com. Accessed July 2011.