Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, Javanese/Indonesian, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean.
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👉 Caribbean cuisine in the context of Naan
Naan (/nɑːn/) is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Iran, Central Asia, South Asia, Southeast Asia, and the Caribbean.
Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.
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Caribbean cuisine in the context of Lamb and mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken meat from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.
In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.
Caribbean cuisine in the context of Caribbean Chinese cuisine
Caribbean Chinese cuisine is a style of food resulting from a fusion of Chinese and West Indian cuisines. The Chinese influence is predominantly Cantonese, the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture of West African, British, Indian-South Asian, Spanish, French, Dutch, Middle Eastern, and Indigenous cooking styles.
Although a long-favoured cuisine in West Indian restaurants and Chinese Caribbean households, it is only recently that an increase in number of Caribbean–Chinese restaurants has occurred in Canada and the United States. These are more often than not "Guyanese restaurants" owing to that country's particular historical connection to Chinese immigration, although signs may also claim "Caribbean Chinese food," "West Indian and Chinese cuisine", or variations thereof.
Caribbean cuisine in the context of North American cuisine
North American cuisine includes foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, African American cuisine, Mexican cuisine, Caribbean cuisine and Central American cuisine. North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, African cuisine, Asian cuisine, Middle Eastern cuisine, and especially European cuisine.
As a broad, geo-culinary term, North American cuisine also includes Caribbean and Central American cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery.
Caribbean cuisine in the context of Ackee
The ackee (Blighia sapida), also known as acki, akee, or ackee apple, is a fruit of the Sapindaceae (soapberry) family, as are the lychee and the longan. It is native to tropical West Africa. The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England, in 1793. The English common name is derived from the West African Akan-language name akye fufo.
Although having a long-held reputation as being poisonous with potential fatalities, the fruit arils are renowned as delicious when ripe, prepared properly, and cooked and are a feature of various Caribbean cuisines. Ackee is the national fruit of Jamaica and is considered a delicacy.