Caribbean cuisine
Encyclopedia : C : CA : CAR : Caribbean cuisine
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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. Curried 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 on 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 will likely have 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.
Perhaps unique in Key West, Florida is the conch fritter.The meat from the conch shell, a type of mollusk is chopped and mixed with a spiced breading and deep fried. Also seen are alligator fritters, prepared similarly.
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