Dhalpurie roti, pumpkin tarkari, channa and aloo, and curry goat, Indian origin dishes from Trinidad and Tobago
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 characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito, which imparts a flavor profile which is quintessentially Caribbean in character. Ingredients may include garlic, onions, scotch bonnet peppers, celery, green onions, and herbs like cilantro, Mexican mint, chives, marjoram, rosemary, tarragon and thyme. This green seasoning is used for a variety of dishes like curries, stews and roasted meats.[2]
Traditional dishes are so important to regional culture that, for example, the 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. Another popular dish in the Anglophone Caribbean is called "cook-up", or pelau. Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy vegetables such as spinach and sometimes okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character.
The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas, black cake, a derivative of English Christmas pudding, may be served, especially on special occasions.
Over time, food from the Caribbean has evolved into a narrative technique through which their culture has been accentuated and promoted. However, by studying Caribbean culture through a literary lens there then runs the risk of generalizing exoticist ideas about food practices from the tropics. Some food theorists argue that this depiction of Caribbean food in various forms of media contributes to the inaccurate conceptions revolving around their culinary practices, which are much more grounded in unpleasant historical events. Therefore, it can be argued that the connection between the idea of the Caribbean being the ultimate paradise and Caribbean food being exotic is based on inaccurate information.[3]
^ ab"Cuisine." 2011-09-28 at the Wayback Machine (Caribbean.) Bahamabreeze.com. Accessed July 2011.
^. Archived from the original on 2016-03-04. Retrieved 2014-03-28.
^Graziadei, Daniel. “The Fierce Questioning of Fictional Caribbean Communion in Édouard Glissant's Ormerod and Fortuné Chalumeau's Désirade, ô Serpente!” In Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas, edited by Wiebke Beuhausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloß, 89-96.
February 16, 2024
caribbean, cuisine, west, indian, cuisine, redirects, here, cuisine, western, india, western, india, cuisine, fusion, west, african, creole, amerindian, european, latin, american, indian, south, asian, north, american, middle, eastern, chinese, these, traditio. West Indian cuisine redirects here For cuisine of Western India see Western India Cuisine Caribbean cuisine is a fusion of West African 1 Creole Amerindian European Latin American Indian South Asian North American Middle Eastern and Chinese These traditions were brought from many countries when they moved to the Caribbean 1 In addition the population has created styles that are unique to the region Mangu with veggie meat Contents 1 History 2 Caribbean dishes 3 By location 4 See also 5 ReferencesHistory editAs a result of the colonization the Caribbean is a fusion of multiple sources British Spanish Dutch and French colonized the area and brought their respective cuisines that mixed with West African as well as Amerindian East Asian Arab South Asian influences from enslaved indentured and other laborers brought to work on the plantations In 1493 during the voyages of Christopher Columbus the Spaniards introduced a variety of ingredients including coconut chickpeas cilantro eggplants onions and garlic Caribbean dishes editFurther information List of street food Caribbean nbsp Dhalpurie roti pumpkin tarkari channa and aloo and curry goat Indian origin dishes from Trinidad and TobagoIngredients 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 characteristic seasoning for the region is a green herb and oil based marinade called sofrito which imparts a flavor profile which is quintessentially Caribbean in character Ingredients may include garlic onions scotch bonnet peppers celery green onions and herbs like cilantro Mexican mint chives marjoram rosemary tarragon and thyme This green seasoning is used for a variety of dishes like curries stews and roasted meats 2 Traditional dishes are so important to regional culture that for example the 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 Another popular dish in the Anglophone Caribbean is called cook up or pelau Ackee and saltfish is another popular dish that is unique to Jamaica Callaloo is a dish containing leafy vegetables such as spinach and sometimes okra amongst others widely distributed in the Caribbean with a distinctively mixed African and indigenous character The variety of dessert dishes in the area also reflects the mixed origins of the recipes In some areas black cake a derivative of English Christmas pudding may be served especially on special occasions Over time food from the Caribbean has evolved into a narrative technique through which their culture has been accentuated and promoted However by studying Caribbean culture through a literary lens there then runs the risk of generalizing exoticist ideas about food practices from the tropics Some food theorists argue that this depiction of Caribbean food in various forms of media contributes to the inaccurate conceptions revolving around their culinary practices which are much more grounded in unpleasant historical events Therefore it can be argued that the connection between the idea of the Caribbean being the ultimate paradise and Caribbean food being exotic is based on inaccurate information 3 By location editAnguillian cuisine Antigua and Barbuda cuisine Bahamian cuisine Barbadian cuisine Cayman Islands cuisine Cuban cuisine Curacaoan cuisine Dominica cuisine Dominican Republic cuisine Grenadan cuisine Haitian cuisine Jamaican cuisine Martinique cuisine Montserratian cuisine Puerto Rican cuisine Saint Barthelemy cuisine Saint Kitts and Nevis cuisine Saint Lucian cuisine Trinidad and Tobago cuisine Turks and Caicos Islands cuisine Virgin Islands cuisineSee also edit nbsp Wikibooks Cookbook has a recipe module on Caribbean cuisines nbsp Food portal nbsp Caribbean portalGround provisions List of cuisines Caribbean Chinese cuisine Puerto Rican Chinese cuisineReferences edit a b Cuisine Archived 2011 09 28 at the Wayback Machine Caribbean Bahamabreeze com Accessed July 2011 Caribbean Green Seasoning Recipe Archived from the original on 2016 03 04 Retrieved 2014 03 28 Graziadei Daniel The Fierce Questioning of Fictional Caribbean Communion in Edouard Glissant s Ormerod and Fortune Chalumeau s Desirade o Serpente In Caribbean Food Cultures Culinary Practices and Consumption in the Caribbean and Its Diasporas edited by Wiebke Beuhausen Anne Bruske Ana Sofia Commichau Patrick Helber and Sinah Kloss 89 96 Retrieved from https en wikipedia org w index php title Caribbean cuisine amp oldid 1204891236, wikipedia, wiki, book, books, library,
