Caribbean Worktop Food
More about "caribbean worktop food"
BEST POPULAR CARIBBEAN FOOD (AND EASY …
From izzycooking.com
Servings 8
TOP 10 FOODS TO TRY IN THE CARIBBEAN | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 6 mins
- Seafood. All those islands, all that ocean. Seafood, whether swimming or in a shell, is a Caribbean highlight. Long a staple of sailors crossing the Atlantic, flying fish are a firm and tender whitefish, best served grilled and hugely popular on Barbados and the Windward Islands.
- Jerk. The signature flavour of Jamaica and one of the Caribbean's most famous cuisines, jerk refers to a very spicy dry or wet rub applied to chicken or other meat.
- Roast pork. Ubiquitous across the islands, especially those with a strong Spanish heritage like the Dominican Republic and Cuba, roast pork is often served with other regional staples like rice and beans plus plantains.
- Pepperpot. Simmered in huge pots across the Caribbean, this thick and rich stew can include aubergine, okra, squash, potatoes and pretty much anything else that grows in the islands' rich earth.
- Conch. A sort of sea escargot, conch is one of many different large sea snails that are housed in often beautiful shells (piles of them in Bonaire form pearly pink mountains).
- Chicken with rice. Still craved by locals even decades after they've emigrated, Arroz Con Pollo is the ultimate island comfort food. Wildly popular where Spanish influences remain strong, this deceptively simple dish is a savoury mix of flavours that include tomatoes, garlic, peppers and more.
- Cuban sandwich. One Cuban export that has found favour across the Caribbean and Florida, this hearty sandwich was once the lunchtime meal for labourers in Havana.
- Goat stew. "Got some?" is a conversation-starter on tiny Montserrat, where a thin, clove-scented stew called goat water is a national obsession. The broth is heartier on islands like Aruba and Bonaire, where it is called kabritu (or cabrito) and locals solemnly proclaim that their own mother's version is best.
- Callaloo. A vegetable dish with roots in West Africa, callaloo was brought to the Caribbean by slaves and is still a vital part of diets on Jamaica and Dominica plus Trinidad and Tobago.
- Papaya. This tasty fruit staple grows wild and on farms almost everywhere. It comes in yellow and orange varieties and when perfectly fresh is served plain with a squeeze of lime for a sweet and luscious breakfast.
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From caribbeanplate.biz
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