Enjoy Caribbean Dishes, Spare No Bones

Caribbean cuisine is a fusion of African, Creole, Cajun, Amerindian, European (French, Portuguese, British, Dutch, Irish, Spanish/Latin American), East Indian/South Asian, Persian, Arab, Chinese and Javanese/Indonesian cuisine.

These traditions were brought from many different countries when they went 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, culantro, 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 culantro, 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 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 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.


Tourism Observer

Fried Cauliflower Rice

I have been fairly obsessed with cauliflower "rice" ever since discovering it earlier this year. This finely chopped cauliflower is one of those cheater ingredients that actually tastes legit. No joke.

It has also brought Chinese fried rice, once relegated to the "comfort food" category, squarely into my weeknight meal rotation.

This recipe is a pretty direct riff off of our ultimate How To Make Fried Rice from the stir-fry queen, Grace Young. The biggest difference here is that you need to cover the pan and let the cauliflower rice steam for a few minutes before the dish is ready to be served. I also usually throw some thick-cut bacon into my stir-fry (and use the bacon grease for cooking!), although you could really use any leftover bits of chicken or pork you may have — or keep it vegetarian and add crispy pan-fried tofu instead.

As a fried rice look-alike, this dish can hold its own. The cauliflower is chewy and nubbly in all the right rice-like ways. Bits of egg and tender vegetables also make it a satisfying meal on its own. This still feels like comfort food to me — just comfort food that's sneaking a few more vegetables into my day!

Cauliflower Fried "Rice"

Serves 4 to 6

1 medium head cauliflower
1/2 pound (8 slices) thick-sliced bacon, optional
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
1 cup corn, fresh or frozen
1/2 cup peas, fresh or frozen
4 green onions, thinly sliced
1/4 cup cashews, almonds, or other nut
2 to 3 tablespoons soy sauce (or if gluten-free, 1 to 2 tablespoons tamari)

Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."

Cook the bacon in a 12-inch skillet over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon grease (or use 1 teaspoon vegetable oil), reserving the grease.

Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.

Wipe the skillet clean and warm 1 tablespoon of bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower "rice" into the pan, mixing the ingredients thoroughly.

Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.