Caribbean cuisine

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.



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

See also


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

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