Caribbean Cuisine Has African Flavors And Tastes

Caribbean cuisine is a fusion of African,Creole, Cajun, Amerindian, European,Portuguese, Spanish/Latin American, East Indian/South Asian, Arab, Chinese, Jewish, and Javanese/Indonesian cuisine.

These traditions were brought from many different countries when they converged on to the Caribbean. In addition, the population has created styles that are unique to the region.

Ingredients that are common in most islands' dishes are rice, plantains, beans, cassava, cilantro (coriander), 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 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, marjoram, rosemary, tarragon and thyme. This green seasoning is used for a variety of dishes like curries, stews and roasted meats.

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 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 there then runs the risk of generalizing exoticist ideas about food practices from the tropical.

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.

Generally Caribbean cuisine may vary by location or by country,but the differences are the same.

- Anguilla = Anguillian cuisine

- Antigua and Barbuda = Antigua and Barbuda cuisine

- Barbados = Barbadian Cuisine

- The Bahamas = Bahamian cuisine

- Belize = Belizean cuisine

- Cayman Islands = Cayman Islands cuisine

- Colombia = Colombian cuisine

- Costa Rica = Costa Rican cuisine

- Cuba = Cuban cuisine

- Curaçao = Curaçaoan cuisine

- Dominica = Dominica cuisine

- Dominican Republic = Dominican Republic cuisine

- El Salvador = Salvadoran cuisine

- French Guiana = French Guianese Cuisine

- Grenada = Grenadan cuisine

- Guatemala = Guatemalan cuisine

- Guyana = Guyanese cuisine

- Haiti = Haitian cuisine

- Honduras = Honduran cuisine

- Jamaica = Jamaican cuisine

- Mexico = Mexican cuisine

- Nicaragua = Nicaraguan cuisine

- Puerto Rico = Puerto Rican cuisine

- Panama = Panamanian cuisine

- Trinidad and Tobago = Trinidadian and Tobagonian cuisine

- British Virgin Islands = British Virgin Islands cuisine

- United States Virgin Islands = United States Virgin Islands cuisine

- Venezuela = Venezuelan cuisine