Caribbean cuisine is a fusion of West African,[1] Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean.[1] In addition, the population has created styles that are unique to the region.
History
editAs a result of the colonization, the Caribbean is a fusion of multiple sources; British, Spanish, Dutch and French colonized the area and brought their respective cuisines that mixed with West African as well as Amerindian, Indian/South Asian, East Asian, Portuguese, and Arab, influences from enslaved, indentured and other laborers brought to work on the plantations.
In 1493, during the voyages of Christopher Columbus, the Spaniards introduced a variety of ingredients, including coconut, chickpeas, cilantro, eggplants, onions and garlic.
Caribbean dishes
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Ingredients that are common in most islands' dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available like beef, poultry, pork, goat or fish. A characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito, 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 cilantro, Mexican mint, chives, marjoram, rosemary, tarragon and thyme. This green seasoning is used for a variety of dishes like curries, stews and roasted meats.[2]
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 such as 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 tropics. 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.[3]
By location
edit- Anguillian cuisine
- Antigua and Barbuda cuisine
- Bahamian cuisine
- Barbadian cuisine
- Cayman Islands cuisine
- Cuban cuisine
- Curaçaoan cuisine
- Dominica cuisine
- Dominican Republic cuisine
- Grenadan cuisine
- Haitian cuisine
- Jamaican cuisine
- Martinique cuisine
- Montserratian cuisine
- Puerto Rican cuisine
- Saint Barthélemy cuisine
- Saint Kitts and Nevis cuisine
- Saint Lucian cuisine
- Trinidad and Tobago cuisine
- Turks and Caicos Islands cuisine
- Virgin Islands cuisine
See also
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References
edit- ^ a b "Cuisine." Archived 2011-09-28 at the Wayback Machine (Caribbean.) Bahamabreeze.com. Accessed July 2011.
- ^ "Caribbean Green Seasoning Recipe". Archived from the original on 2016-03-04. Retrieved 2014-03-28.
- ^ Graziadei, Daniel. “The Fierce Questioning of Fictional Caribbean Communion in Édouard Glissant's Ormerod and Fortuné Chalumeau's Désirade, ô Serpente!” In Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas, edited by Wiebke Beuhausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloß, 89-96.