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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. 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. Curry 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. 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 in 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. Each
island has 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. Though it comes in
many forms, it is a common side dish throughout the region.
In actuality, the conch fritter is hardly unique to Key West.
Conch is a hugely popular food in The Bahamas and Belize 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. |
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