CARIBBEAN CUISINE

  

Caribbean cuisine is a fusion of African, AmerindianEuropean, East Indian and Chinese Cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region. 

Jamaica‚Äôs national dish is Ackee and Saltfish.  Jamaicans say its the traditional breakfast dish but  it a dish that can be eaten anytime! Ackee is a fruit that grows on a tree, and it actually looks like a fruit when its still on the tree.

Jerk chicken is a Caribbean dish featuring chicken marinated in the famous jerk sauce of Jamaica. Various versions of jerk chicken can be found throughout the Caribbean, especially in Jamaica, and this dish is also popular in regions with a large Caribbean diaspora. The jerk sauce is actually traditionally a  dry rub which is famous for being extremely spicy. At a minimum, jerk spicing includes scotch bonnet peppers, among the hottest in the world, and allspice. 

Traditional dishes are so important to regional culture that, for example, the local version of Caribbean Curry goat is a curry dish originating in India and has become very popular in Indo-Jamaican cuisine. This dish has spread throughout the English speaking Caribbean and also the Caribbean diaspora in North America and Great Britain. 

Curry goat is a popular party dish in Jamaica and at a 'big dance' a local expert or 'specialist' is often brought in to cook it.  It is considerably more mild than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch Bonnet Peppers; it is almost always served 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. Ingredients which are common in most islands' dishes are rice, plantains, beans, cassava, cilantro, bellpeppers, chickpeas, tomatoes, sweet potatoes, coconut. 

The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas,  Black cake or dark fruit cake is a type of fruitcake traditionally associated with Christmas and weddings. It is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called "browning". The wedding version is much stronger than the Christmas one. Rum Cake made from locally distilled rum is very popular

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