Gastronomy in the Caribbean

If you are traveling to the Caribbean, for sure you want to know about the local gastronomy. And here we give you the principal meals that you will find in the Caribbean.

Okra: In Cuba, the okra is prepared with flour and pork and in Haiti is called callaloo, there is a soup made from these herbs and other ingredients, and consumed as part of a candle ceremony dead. In the West Indies is very common to “peper-pot” that has okra. In the islands of Guadeloupe and Trinidad and Tobago will add okra. The strong Eastern influence makes seasoned with soy sauce.

Ñame: There are balls of mashed yams. Also produces ñame in oil palm, and steamed tamales. This is pureed potato, flour, porridge, bread and puddings. In Haiti, when there is plenty of yams is a sign that there will be food in winter and well-being is a symbol of fertility and is related to the worship of ancestors. The black yam is known as Puerto Rico.

Malanga: Tiquizque is a mix of Africans flavors and taro buns to make yams, bananas and cassava. You can also make a starch substitute for wheat flour.

Arrowrrot: With the starch is used to thicken sauces, or for use in cake and cookies.

Cassava: Many dishes are prepared cassava as tamales, arepas, rolls, porridge and biscuits. A dish called “Bamya” cassava is scratch and make it drain on a cloth to extract the water, kneaded with salt making cakes that are fried in hot oil. They look like corn tortillas but thicker. Other uses are to wrap meat or mashed beans. Water extracted from cassava starch is obtained, leaving seat in the sun for several days.

Bread Fruit: Is an Africa raw. Cut into slices slightly thicker coating them with butter and baked. Other ways to prepare is to mush, boiling with coconut milk, butter and cinnamon in gruel that is called “guabul” in soup smoothie with milk or cream, tortillas, mince, alone with achiote with meat, milk coconut and chile. Jamaicans consume it with cod and Aki.

Aki: In Jamaica has become one of the favorite foods, when made with cod, known as the national dish. To that you add chile pique Panama. Today is exported to the U.S. and Europe canning.

Okra: In Cuba is called “okra” or “quingogno” and cut into pieces with a lot of water covering it with lemon or sour orange. Other names given are ochro, lady fingers, Bamian. The Cuban okra mixed with several tubers and a variety of meat, leaving a thick soup or porridge. The main ingredient of “peper-pot” is Jamaican okra, bears vegetables, leaves (callaloo or spinach); including dumplings, corn flour tortillas that are added at the end. In Barbados is known as “coo-coo” or side dish. Served as the house specialty, steamed fish and other islands is associated with any meat or fish as ingredients are the okra cornmeal and butter. This dish is also known in Jamaica and Trinidad de Tobago. In the Netherlands Antilles and the Virgin Islands is called “funchi” or “fungi”, omitting the okra.

Foto: gotsaga.com

Gastronomy in the Caribbean