Caribbean cuisine
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Spices and Herbs |
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Asia - Europe - Caribbean |
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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.
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.
See also
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