Caribbean cuisine

Caribbean cuisine is a fusion of West African, Creole, Cajun, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese. These traditions were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region.

Has characteristic parts: Abel-musk Aloo pie Arroz con maiz Asham Asopao Avena Bake and shark Barbacoa Barbecue Blaff Bumbo Callaloo Cassava Coconut bake Coconut milk Conch in Butter Sauce Conkies Cookup rice Cow heel soup Cream of coconut Crème caramel Dous makos Ducana Dumboy Epis Fried Bake Frogs' Legs Fufu Goat water Ground provisions Hard dough bread Hassa Island Banana Bread Jerk Jerk chicken Johnnycake Kenkey Keshi yena Kokonte Leche flan^fil Macaroni Pie Majarete Mofongo Mojo Naan Papa rellena Pastelón Peg bread Pelau Pepperpot stew Pholourie Pionono^fil Rice and peas Ropa vieja Rožata Rum cake Run down Saltfish accra Scotch Bonnet Sofrito Sopa de mondongo^es Sorrel Tannia cake Tchaka Tocino^es Tocino de cielo^fil Tostones^es

Categories: Cuisine

Subcategories: Antiguan cuisine Aruban cuisine Bahamian cuisine Cuban cuisine Dominican Republic cuisine Haitian cuisine Jamaican cuisine Puerto Rican cuisine Saint Lucia cuisine Trinidad and Tobago cuisine

Also known as:

Wikidata ID: Q1729345

Wikipedia title: Caribbean cuisine

References:

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