The foods of Taino, Arawaks Amerindians and the Spanish, as well as the food from parts of Africa have all had an effect on how Puerto Ricans eat. While the cooking of Puerto Rico is similar to the foods of Latin America and Spain, it is still unique and flavorful. It uses locally grown ingredients and seasonings to create unique food. The Spanish influence includes olive oil, black pepper, wheat, onions, basil, oregano, garlic, cilantro, eggplant, ham, citrus fruit, pork, beef and cheese. From Africa came coffee, yams, coconuts, sweet bananas, seeds and plantains. From Mexico come the ingredients of avocadoes, tomatoes, cocoa, bell peppers, and vanilla. Peru and Brazil contributed passion fruits and potatoes.
Caribbean Food - Caribbean Cuisine
Food by Country » Food in the Caribbean » - Foods of the Caribbean, Caribbean Cuisine, Food from the Caribbean
Caribbean Cuisine
Caribbean
A blend of Chinese, Arawak Indian, French, Indian, British, African, and Spanish cuisines is what makes Caribbean food so unique. Stews made from meats (such as goats) and vegetables (such as tomatoes) are popular foods in the Caribbean. Ingredients such as peas, chicken, fish, vegetables, beef, and rice are commonly used in Caribbean recipes. The food in Caribbean is very piquant, tangy, fragrant, and spicy. The Arawak Indians and the Caribs were two native tribes that lived in Cuba, Puerto Rico, and the Dominican Republic. From them came the love of chili peppers and other spicy food as well as barbecuing and using grills. New cooking techniques and sugarcane were brought by Christopher Columbus and conquistadors. When African slaves came to the Caribbean in the beginning of the 1600s, West African foods were brought as well. When the slaves were freed, Chinese and Indians came to the Caribbean to work. This added new recipes to the Caribbean cuisine. Tamale (corn-based dough wrapped in leaves), croquetas (fried roll made from potatoes and meat), licuado (a beverage made from fruit, milk, and ice), boliche (Cuban dish made with sausage, tomato sauce, and rice), and arroz con pollo (dish made from chicken, rice, vegetables, and herbs) are just a few of the native dishes in the Caribbean.
Puerto Rico
Aruba
Traditional Aruban cuisine includes dishes with goat meat, stoba - stew pots filled with vegetables that are locally grown - fish and maize. These days, some of the most common ingredients in meals include beef, chicken, rice and fish. A favorite snack is known as pastechi, a pie that's been filled with beef or cheese. Also, many food chains featuring international foods such as those from Italy and China have become much more popular. Many of the foods in Aruba are imported.
Bahamas
While almost many types of food can be found in the Bahamas, fish is often the main ingredient for a tradition Bahamian dish. One of the most favorite seafood is Conch, a mollusk. The meat is white and firm and can be made using many different ways, including stews, chowders, fritters and salads. Most of the truly Bahamian desserts have coconut in them. In fact, it is found in everything from ice cream to tarts and is even used in cakes, puddings and pies.
Barbados
Most Barbadian food that is traditional is cooked with English and African ingredients and a dash of local spices and herbs. Seasonings used in many dishes include marjoram, garlic, parsley, thyme, basil and spices such as paprika, salt, black pepper and clove. Since vegetables such as asparagus and okra are locally grown, they are commonly used in dishes. Often, they are just lightly cooked and then sprinkled with a mixture of lime juice and butter. Local fish, including yellow fin tuna, snapper, mahi mahi and barracuda are also frequently found in Barbadian dishes.
Virgin Islands
The foods of the Virgin Islands include many different dishes, and focus on ingredients such as mangoes, limes, potoatoes, curry, beans, corn, onions, garlic, peppers, breadfruits and okra. The usual meal might consist of spiced mea, starches and a little bit of vegetables. Conch, similar to goat and squid, is eaten with butter sauce. There are lots of dishes with chicken and fish that are served with coconut milk sauce or fruit salsa. Foods that are rubbed with Caribbean curries or jerk spices are also very common.
Bermuda
Much of the cuisine in Bermuda is vegetable and fish based, with exotic fruits thrown in. Many recipes call for brandy or wine for their distinctive flavorings. The main ingredients found in the food of Bermuda include beans, onions, cassava, cherries, and bananas. The number one ingredient for much of the food found in Bermuda is fish. In fact, fish is actually eaten at any time of the day. Common fish includes: rock fish, white fish, Wahoo, mahi mahi and tuna. Even at breakfast it is common to find people eating codfish and potatoes with a side of avocados or bananas.
Cayman Islands
Most traditional foods of Cayman Islands are made with seafood, fish, spices and vegetables. Because of its availability, seafood is the main ingredient for most Cayman dishes with Snapper, mackerel, dolphin, tuna and turtle being the most common. These ingredients are often made with onion and peppers, as well as tomato. People of the Cayman Islands like spicy food and one of the most common spicy sauces is made from peppers, vinegar, onions and tomatoes. Fish is often served during lunch or dinner and is added to salads, marinated, grilled or stewed. For breakfast, it might be served with ackee, or a fruit that is shaped like an egg and tastes a lot like scrambled eggs.
Dominican Republic
The food of the Dominican Republic comes from the influences of many different countries and continents. Spaniards came to Hispaniola in 1492 and their arrival brought many new vegetables, grains and fruits, as well as animals. Additionally, the Spaniards brought the foods that were typical in their world as well as the Mediterranean. Since then, other influences from other countries have also made their way into the traditional foods of the Dominican Republic.
Jamaica
The foods of Jamaica include different kinds of dishes from a combination of cultures that came to the island from Europe. Much of the food introduced is now locally grown and many different kinds of tropical fruits, meats and seafood can also be found there. Common breakfast might include saltfish and ackee. Ackee is Jamaica's national fruit. It has a bright red color that when ripe, bursts open to offer a yellowish flesh that is mild and soft with a creamy flavor. Other common dishes in the morning include plantain or peanut porridge, cornmeal and steamed fish. Jamaicans often enjoy a broth called fish tea, buttered roasted yams with saltfish, or pepperpot soup for lunch.
