Caribbean Cuisine
Caribbean cuisine is a fusion of Spanish, French, African, Amerindian and Indian cuisine. These traditions were brought from the many homelands of this region's population.
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In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.
A typical dish and one increasingly common outside of the area is "jerk" seasoned meats, commonly chicken. It is a unique, spicy flavor, reminiscent of Louisiana Creole cuisine, but still quite distinct from it. Curried goat and chicken are eaten throughout the Anglophone Caribbean islands, penetrating much farther into the Caribbean than have the Indians who introduced them to the region over 150 years ago.
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Callaloo is a soup-like dish widely distributed in the Caribbean, with a distinctively mixed African and indigenous character.
Meanwhile, the Spanish-speaking islands of the Caribbean tend to prefer more savory spices to these sharper flavors. Lime and garlic, for example, are more common on Cuba than pimento (or "allspice"). Other common flavors throughout the region include cinnamon and nutmeg.
Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location.
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Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types of fish. For example, the island of Barbados is known for its "flying fish."
Another Caribbean mainstay is rice, but you'll find the rice on each island may be a little different. Some season their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part of a dish.
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Caribbean is consisting of 24 countries. The countries are:
1. Anguilla
2. Antigua and Barbuda
3. Aruba
4. Bahamas
5. Barbados
6. British Virgin Islands
7. Cayman Islands
8. Cuba
9. Dominica
10. Dominican Republic
11. Grenada
12. Guadeloupe
13. Haiti
14. Jamaica
15. Martinique
16. Montserrat
17. Netherlands Antilles
18. Puerto Rico
19. Saint Kitts and Nevis
20. Saint Lucia
21. Saint Vincent and the Grenadines
22. Trinidad and Tobago
23. Turks and Caicos... [Read More]
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Though it comes in many forms, it is a common side dish throughout the region.
Perhaps unique in Key West, Florida is the conch fritter.The meat from the conch shell, a type of mollusk is chopped and mixed with a spiced breading and deep fried. Also seen are alligator fritters, prepared similarly.
In actuality, the conch fritter is hardly unique to Key West.
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Conch is a hugely popular food in The Bahamas as well, where fritters are also made (with minor differences) by creating a batter of the chopped meat, seasonings and dough, and then deep fried.
(Thanks to Wikipedia for this helpful Caribbean Cuisine guide.)
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