Various settlers have influenced the cuisine of the Caribbean. Early settlers cultivated sweet potatoes, cassava, corn, papaya, and guava; they hunted iguana, and found abundant fish, shellfish, and fowl. The plants that flourished there included figs, oranges, bananas, breadfruits, mangoes, lemons, coffee and nutmeg. Later, settlers introduced wheat, olives, grapes, sugarcane, cattle and goats. The introduction of sugarcane and the sugar industry led to the production of molasses and rum. African slaves introduced their native foods, including okra, taro and ackee. Later yet, laborers came from China and India and they brought with them things such things as rice and curry.
The Caribbean can be divided into four groups; each is influenced by a different colonial power. The Spanish group consists of Cuba, Puerto Rico, and the Dominican Republic. The French group includes Haiti, Guadeloupe, Martinique and Saint Bartholomew. The British group is made up of Jamaica, Barbados and Granada. The Dutch group consists of Aruba and Curaçao.
Many of these countries have their own culinary specialties. Jamaica is perhaps best known for its spicy vegetable soup known as pepper pot and ackee. Haiti is known for its creole-style dishes. Curaçao is known for its orange flavored liqueur. The Dominican Republic is known for Sancocho, a meat and vegetable stew. The island-state of Dominica is known for its mountain chicken, which is actually a large rather tasty frog. Barbados is known for its unusual seafood dishes made with flying fish, green turtles and sea urchins. In Puerto Rico you will find a cuisine notable for its use of sofrito, which serves as a base for many dishes as well as an all-purpose sauce. The cuisine of Cuba uses a great deal of black beans. Picadillo is a Cuban beef hash, flavored with raisins, olives, tomatoes and chili peppers.
Caribbean meals tend to emphasize starchy vegetables with a small portion of meat, poultry or fish. In many Caribbean countries breakfast consists of coffee with milk and bread; eggs, cereal and fruit may be added. The most popular lunch menu includes rice and beans with a meat product. In rural areas a starchy vegetable with dried salt cod is very common. The dinner meal is similar to lunch although extra meats, vegetables and beverages may be added followed by a fruit dish, ice cream or pastries for dessert. Fresh fruit is typically eaten as a snack.
Etiquette and mealtime behaviors are often consistent with those of their earlier colonial powers. In general terms, informality can be expected. Handshakes are common greetings, and business cards are often exchanged. Visitors should be punctual, but not be surprised by 30-minute delays. Formal titles and last names should be used unless invited to use a person’s first name. It is acceptable to discuss business, while topics such as local politics and personal issues should be avoided.
| Milk Products | Evaporated and condensed milk are
prevalent. Dairy-based desserts are common. Fresh milk is costly. |
| Meat, Fish, Poultry and Protein Alternatives | Endless varieties of fish and shellfish. Pork is favored among those with Spanish heritage. Beef and kid are popular on Jamaica. All sorts of beans are used. Eggs are prevalent. |
| Fruits and Vegetables | Great variety of tropical fruits and
vegetables. Starches (e.g., potatoes., sweet potatoes, yucca, taro and cassava) are dietary essentials. |
| Breads and Cereals |
Rice is a staple. |
| Cooking fats |
French influence: butter; Spanish
influence: Lard. |
| Beverages |
Coffee, fruit drinks, ices. |
| Seasonings |
Cilantro (Coriander leaves) is widely
used. |
| Other | Coconut milk is used “as cream.” |
| Cooking methods | Boiling, frying, grilling, pickling, salting and smoking are prevalent. |
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Last Updated: February 17, 2006