Some three hundred years ago, the islands of the Caribbean were famous rum and pirates. Today, the Caribbean – it’s white beaches, azure the sea and an incredible mixture of nationalities.
A bit of history
The development of the West Indies by Europeans began in 1492. And with from the time of colonization, she absorbed the culture of the Spaniards and French, British and Danes, Dutch and Africans. Colonizers and slaves, exiles and fugitives – they all brought their islands to the islands traditions. Including culinary. Therefore the diversity of the Caribbean The cuisine is amazing but understandable.
Europeans brought wheat, pork and beef, onions to the New World and garlic. Africans – okra and kalalu, aki (fruit with amazing boiled egg flavor). Asians – Fig. In response, Europe found out potatoes and tomatoes, beans, corn and chili peppers. Now these products are rightfully considered a universal heritage.
Garden of Eden
The Caribbean paradise climate, namely the Garden of Eden, once called these islands Christopher Columbus supplies residents in abundance all kinds of vegetables, fruits and nuts. Diverse landscape, from valleys to foothills, as well as a mild sunny climate create excellent conditions for plants. And some of the varieties can only be tried here, due to their complete unsuitability for transportation.
Caribbean cuisine is based on beans and vegetables, meat and cereals, fish and seafood, and of course potatoes. Which, however, is true for any other cuisine of the globe. But they add originality to her their local varieties, which are very exotic for Europeans. In addition, an unusual combination of some products, and sometimes just an unusual way to cook them, make Caribbean cuisine the pool is so attractive.
Curious oddities
Native Europeans already use the fruits of the Caribbean banana grass like a vegetable side dish. Chips are fried from them, although this is not very correct name. After all, Caribbean banana chips are still not thoroughly fried and have an internal soft part. Bananas on islands grow several varieties, most of which, to unfortunately not transportable. So try to succeed only here.
Fruits are a must for alcoholic drinks. And not just in the form of olives on a skewer, and a full-fledged ingredient a cocktail. They also make sauces for meat and fish. More often others use bananas, papaya, coconut and mango for sauces.
Coconuts are a constant ingredient in bread and ice cream, and also bean sauces.
A favorite addition to local dishes is onions. What’s interesting him the presence in fruit recipes does not bother anyone. Usually he side by side with bananas and mangoes.
The word “Barbecue” – comes from the Caribbean! Barba koa – so in language Arawak sounds cooking meat over an open fire. the fire bred in the recess, and the meat itself was strung on branches trees. The Spaniards appreciated the original method and honestly shared it with other nations. And still grill – the main way on the islands of cooking meat, fish, and, if not strange fruit.
Almost any meat is marinated before cooking. hours. The composition of marinades usually includes not only vinegar and lemon juice, but also lime and ginger.
Fruits and vegetables
Some Caribbean fruits are already familiar to Europeans: bananas and Mango, papaya and pineapple, coconuts and breadfruit. Others even their names are puzzling. What is it? And with what him are eating? Mommy spot and guava, bridge and cherimoya, plantain and anna, tamarind, carambola and medlar, sapodilla and many others.
Europeans consider many Caribbean vegetables almost common local products, so they took root. Among them: a variety of pumpkin, potatoes and cucumbers, peppers and tomatoes, zucchini and beans. But in the Caribbean there are still yams, sweet potato is sweet potatoes, yucca, chili pepper.
The basis of the vegetable recipes of the Caribbean cuisine – all kinds of pumpkin, corn and beans. They are not only boiled, stewed and fried, which everyone knows. Flour for tortillas from these vegetables is quite common a business.
The locals consider beans to be the most delicious and healthy vegetable. It is easy to grow, easy to store, it is nutritious, therefore is very popular. Legumes traditionally served with corn bread.
Meat
Meat is eaten everywhere. Somewhere more, somewhere less, prefer one or another variety, but everywhere. And the Caribbean is no exception. Here from meat chicken is in great demand. Although I must say my a role in this is played by its low price. Great chicken recipes lots of. An interesting way to cook it.
Carefully, at least five times, it is washed in water, then in vinegar or lemon juice, then pickle for several hours and only then cook. Marinade uses lime juice, ginger, chili pepper and a whole series of seasonings. Chicken fried or baked, garnished mango, coconut and rice.
The locals are great hunters of spiced jerk dried meat, smoked in smoke and covered with a thick layer of spices. This dish considered a delicacy. Pork and beef dishes are preferred in mainly on the islands that were under the Spanish protectorate.
The meat of goats and rams is not very popular. but it’s the goat in curry sauce – a festive dish on Jamaica
Seafood
It would be strange if the islands of the warm sea were felt lack of fish and seafood. The seafood here is so diverse that even sophisticated Europeans may not recognize a third names. The familiar tuna, mackerel and mullet are adjacent to shark and dolphin meat, and very unusual wahu, apuku, snapper, pomp. But don’t forget about shrimp, clams, sea lobsters.
It’s all the more pointless to describe local seafood specialties – the list is truly endless. Traditional dishes are served here. salted cod, baked mackerel, mussels in coconut sauce, soups from turtles, crab backs with various fillings.
In many countries of the world, seafood is quite expensive. a delicacy. In the Caribbean, even in the poorest homes, such dishes always present in the diet.
Sauces and spices
Caribbean sauces are varied and amazing in their ingredients: fruit sweet and spicy with garlic or onions, tomato and with coconut milk. Seasonings and plentiful spices Mandatory for any meal. Caribbean cuisine often used chili pepper, vinegar, mustard and ginger, white and black pepper, curry and garlic. However, at the same time, not all dishes have a burning taste. The condiments used here are very different and their list is very vast.
Perhaps such a love of spices is due to geography Caribbean islands. They are good preservatives, and in hot climates nowhere without it.
Rum
The business card of the Caribbean is still rum. Although sugarcane grows on all islands, rum is different everywhere. AND the secrets of its preparation are protected better than bank deposits. Cuban white amber rum is especially famous. Jamaican rum is famous for its fortress. Unusual rum from Haiti, he with a gentle smack of vanilla.
For more than five centuries, absorbing all the best and enriching foreign recipes with a variety of their products, Caribbean cuisine islands fused into a completely unimaginable mixture. However each the country of this region, with all the commonality of cooking, has its own gastronomic features, your own style. And to make up about her personal opinion, you can not limit yourself to visiting only one or two islands. After all, there’s definitely something nearby new.
