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As 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.
Pan chicken (jerked chicken prepared and sold by street food vendors along with hard dough bread) Peanut (raw, hot or roasted as a street snack) Peg bread; Peppered shrimp, spicy seasoned and cooked (red in colour) Pepper steak; Pineapple chicken; Plantain (green or ripe), may be boiled or fried, and served as a side dish.
Jamaican cuisine is available throughout North America, the United Kingdom, and other places with a sizeable Jamaican population or descendants, [87] [88] such as coastal Central America [7] [8] [11] and the Caribbean. Jamaican food can be found in other regions, and popular dishes often appear on the menus of non-Jamaican restaurants.
Houston, Lynn Marie. Food Culture Around the World: Food Culture in the Caribbean. Westport, Connecticut: Greenwood Press, 2005. Pg. 115–116. Maria Josefa Lluria de O’Higgins. A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes Highlighted with Reflections and Reminiscences.
Alongside traditional dishes made vegan, like BBQ jackfruit sliders or vegan jerk gumbo, Anjahles also serves Jamaican classics: think oxtail mac and cheese, or jerk club sandwiches with dripping ...
The slave trade brought guinea fowl to the Caribbean from West Africa in the 1500s. Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients.
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...
Some traditional foods featured in the cuisine include: Atole (a drink made using masa) [12] and Chocolate Atole (with the addition of chocolate) also known as champurrado. [13] Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. [14]