AgriCuisine

AgriCuisine

Caribbean cuisine is a fusion of African,^[1] Amerindian, European,^[1] East Indian, Caribbean cuisine is a fusion of Amerindian, African, East Indian, European and Chinese. 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.

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. 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, bell peppers, chick peas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available (beef, poultry, pork or fish) as well as curries.

The variety of desserts 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. In the Cayman Islands, Rum Cake made from locally distilled rum is popular with tourists and locals alike.