The Delights of Caribbean Delicacies – •
[Many thanks to Peter Jordens for bringing this item to our attention.] Veronica Stoddart (Uncover Silversea) stories on the multicultural roots of Caribbean delicacies. Learn full article for full descriptions of examples of Caribbean delicacies’s African, Indigenous, Spanish, French, British, Dutch, and East Indian heritage. [Yes, she had me at bacalaitos!]
As vibrant and assorted because the islands themselves, Caribbean delicacies is a tantalizing, multi-faceted stew of the numerous cultures and heritages which have formed this dynamic area. When Columbus landed within the West Indies, he encountered the native meals of the indigenous peoples. The successive waves of settlers and laborers that adopted — West Africans, Spanish, French, British, Dutch, and East Indians — added their very own culinary influences to the area’s effervescent melting pot.
[. . .] Two imports, specifically, run like a culinary leitmotif all through the islands: cod fish and sugar. Nothing remodeled the delicacies of the Caribbean as a lot as dried and salted cod, delivered to the islands centuries in the past by English ships from the North Atlantic. At this time, you may pattern it in the whole lot from Jamaican ackee and saltfish, to Barbadian codfish muffins to ubiquitous cod fritters, referred to as accras de morue within the French West Indies and bacalaitos in Puerto Rico.
In the meantime, nothing remodeled the area’s agriculture as a lot as sugar cane, which grew to become a worthwhile plantation crop on nearly all of the islands for its cherished by-products: sugar, rum, and molasses. King Sugar revolutionized the Caribbean socially, politically, and economically and gave solution to a myriad of candy treats from candied tropical fruits and brown sugar fudges to coconut patties and Creole candies. And it sweetened a cornucopia of delectable native fruits — mango, guava, tamarind, coconut, soursop, ardour fruit, papaya, and pineapple — in ice lotions, sherbets, and custards. Over time, rum grew to become nearly synonymous with the Caribbean, the place distilleries vary from small batch to ultra-modern. You possibly can go rum tasting to pattern signature manufacturers within the Bahamas, Barbados, Grenada, Jamaica, Martinique, Puerto Rico, and St. Maarten. And you may swoon over such desserts as moist dense rum cake, a specialty of the Cayman Islands, and banana pudding with scorching rum sauce most wherever.
Caribbean delicacies started lengthy earlier than Columbus’s arrival. Native Arawak and Carib Indians had been cooking with chili peppers to season and protect their meals. Spicy-hot chilies have remained a staple of the Caribbean weight loss plan, turning up the warmth within the area’s many types of salsa, which suggests “sauce” in Spanish. Every island boasts its most popular scorching sauce, typically starring indigenous Scotch bonnet peppers. You possibly can decide up a bottle so as to add zest to your cooking at dwelling.
Different New World crops favored by the indigenous individuals, corresponding to pumpkin, papaya, corn, cassava, and candy potatoes, are nonetheless a necessary a part of West Indian delicacies. For instance, the cassava flatbread that’s eaten all through the area, referred to as bammy on Jamaica, originated with the Arawaks. And the signature Caribbean soup, pepperpot, additionally harks again to the Arawaks. Flavored with cassareep, from the juice of the bitter cassava plant, this hearty meat stew has as many variations as there are islands. Within the twin-island nation of Antigua and Barbuda, fungee (cornmeal and okra balls) and pepperpot is the nationwide dish. One other Amerindian custom that has outlined the Caribbean is barbecue, from the Taino phrase barbacoa for grilling on a raised picket grate. Jerk, the area’s iconic methodology of smoke-grilling seasoned pork, rooster, or fish over inexperienced pimento, or allspice, wooden, originated with the Tainos (an Arawak subgroup) in Jamaica and was later adopted by African slaves. As of late, fiery jerked meat spiked with incendiary Scotch bonnet peppers reveals up all over the place from humble roadside firepits to stylish seaside eating places all through the Caribbean.
The Africans who got here to the West Indies as enslaved individuals introduced with them the tastes and meals of their homelands. They tailored the West African staple foo-foo, which is cooked and crushed cassava, yam, or plantain, into cou-cou, a cornmeal dish with okra fashionable in Barbados. They usually turned it into mofongo, a beloved Puerto Rican aspect dish manufactured from fried mashed inexperienced plantains, mashed garlic, and crunchy chicharrón, or pork cracklings.
West Indian dokono or dokunu — grated corn, sugar, and different elements steamed in a banana leaf — grew to become the corn and candy potato dumpling referred to as duckanoo in Jamaica, conkie in Barbados, and ducana in Antigua, St. Kitts and Nevis, and St. Vincent and the Grenadines. Callaloo, a local West African dish created from the heart-shaped leaves of the taro, or dasheen, plant, was transplanted right into a flavorful, spinach-like soup extensively eaten from Grenada and St. Lucia to Jamaica, St. Vincent, and Dominica, the place it’s the nationwide dish. Ackee, a savory African fruit that resembles scrambled eggs when cooked, is mixed with dried and salted cod fish (there it’s, once more!), peppers, onions, and spices to make Jamaica’s nationwide dish: ackee and salt fish. Lastly, what Caribbean meal is full with out quintessential rice and peas flavored with unsweetened coconut milk? Originating in West Africa, this Creole dish might characteristic pigeon peas, black-eyed peas, kidney beans, black beans, and even yellow lentils, and go by the title of rice and peas (Jamaica), peas and rice (the opposite English-speaking islands), riz au z’yeux noirs (Martinique and Guadeloupe), and arroz con gandules (Puerto Rico).
As the primary colonizing nation within the Caribbean, Spain left its imprint early on. That lingering affect could be seen within the Silversea locations of San Juan, Puerto Rico; Cartagena, Colombia; and the Colombian island of San Andrés. Spanish-inspired meals is clear all through these former colonies of Spain.
Take into account the country stew adored in Puerto Rico and Colombia referred to as sancocho, which derives from the Spanish dish often called cocido. It’s made with chunks of stewed meat or fish, a hearty broth, and native plantains, yucca, and corn. Pork, which was launched by the Spaniards, reveals up as Puerto Rico’s signature lechón asado, or roast suckling pig. Asopao de pollo, a rooster and rice stew, takes its inspiration from Spanish paella. The normal Puerto Rican dessert, coconut custard tembleque, provides coconut to the classical Spanish flan.
Puerto Ricans can thank the Spaniards for 2 of their most prized seasonings. Sofrito, the important base of many native dishes, options elements initially introduced from Spain — black pepper, onion, garlic, cilantro, and olive oil — married with native peppers and tomatoes. And an historic Spanish vinegar-based meat seasoning grew to become adobo, the garlic-, oregano- and onion-infused moist or dry rub used generously on the island. [. . .]
Proceed studying for extra on Caribbean delicacies’s French, British, Dutch, and East Indian heritage at https://uncover.silversea.com/locations/caribbean-cuisine-multicultural-influence