Caribbean Potluck

Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine. The indigenous population of the Caribbean added their own touch as well.

When Columbus arrived in 1493, the Spaniards introduced other foods, notably coconut, chick-peas, cilantro, eggplant, onions, and garlic. European colonists, including the Portuguese, Dutch, Danish, British, French, and the Swedes came later to the islands with their culinary trademarks. Some of the foods introduced by them were oranges, limes, mangoes, rice, and coffee.

Caribbean food has a distinct flavor and rich history. To decode its secrets, one must first give a respectful nod to the presence of its most vital ingredients: rice, plantains, beans, cassava, cilantro (coriander), bell peppers, chickpeas, tomatoes, sweet potatoes, and coconut among others. This blend creates flavors as vibrant as the colors of the islands themselves.

A peculiar seasoning tradition used in the region is based on green herbs and oil-based marinades called Mojo. Ingredients may include garlic, onions, scotch bonnet peppers, celery, green onions, and herbs like cilantro, marjoram, rosemary, tarragon and thyme. Used for many dishes, this Mojo is by far one of the greatest secrets of Caribbean cuisine and it is worth your time.

Barbecue, Roast or Grill are the go-to choices most people prefer. Meat is dry-rubbed or wet-marinated with Mojo or hot spices as in the example of the Jerk food. The signature flavor of Jamaica and one of the Caribbean’s most famous dishes, jerk refers to a very spicy dry or wet rub applied to chicken or other meats. After absorbing the flavors, the meat is smoked and/or grilled to fiery perfection.

Regional seafood, and with so many delicious options, are served grilled with butter and garlic, steamed, or boiled, and include spiny lobster, rock lobster, crayfish and shrimp. A delicacy is the conch. This sort of sea escargot comes in many different large sea snails that are housed in often beautiful shells. Something like a huge clam, the meat makes fabulous fritters – a staple in the Bahamas, the Cayman Islands and cruise-ship ports everywhere in the islands. Conch also appears in salads, soups and stews.

Beans and legumes with their protein content make an appearance in almost every variation of soups, rice dishes and stews in most of the Caribbean Cuisines. Kidney and lima beans, chickpeas, lentils, black-eyed peas, and other legumes are used in soups, stews, and rice dishes. Accra fritters, made from soaked black-eyed peas that are mashed, seasoned with pepper, and then fried, is a dish of West African origin similar to the Middle Eastern falafel. Sancocho is a hearty Caribbean stew made with vegetables, tubers, and meats.

Cuban Cuisine traditions use plenty of beans and legumes in their base dishes. One of their staples is the Congri rice, a mixture of black beans and rice seasoned with garlic, onion, salt and other spices fried in oil in advance. Cuban Cuisine is based on chicken as one of the predominating meats. Arroz Con Pollo (Chicken with Rice) is the ultimate island comfort food. Wildly popular where Spanish influences remain strong, this deceptively simple dish is a savory mix of flavors that include tomatoes, garlic, peppers and more.

The way the meat is marinated by Caribbean people is one of the secrets in their cuisine as well. The way of cooking in the Caribbean is one of the healthiest ever as they don’t require added oil or butter. This is because of the use of marinating the meat way in advance.

If you are a foodie, you will love Caribbean cuisine!

Source: https://www.wpbmagazine.com/secrets-of-the-caribbean-cuisine/