Portal:Caribbean/Selected cuisine
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[edit] Usage
The layout design for these subpages is at Portal:Caribbean/Selected cuisine/Layout.
- Add a new Selected cuisine to the next available subpage.
- Update "max=" to new total for its {{Random portal component}} on the main page.
[edit] Selected cuisines list
[edit] Cuisines 1-20
Portal:Caribbean/Selected cuisine/1
Caribbean cuisine is a fusion of Spanish cuisine, French cuisine, African cuisine and Indian cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.
Portal:Caribbean/Selected cuisine/2
Cuisine of Jamaica contains cooking techniques, flavors, spices and influences from each of the many waves of immigration to the island. The Spanish, the first European arrivals to the island, contributed dishes such as the vinegary concoction escovitch fish. Later, English influences developed the Jamaican pattie, a turnover filled with spicy meat. African cuisine developed on the island as a result of waves of slavery introduced by the European powers. Chinese and East Indian influences can also been found in Jamaican cuisine, as a result of indentured laborers who replaced slaves after emancipation brought their own culinary talents. Today, dishes which grace nearly every Jamaican menu include curried goat, fried dumplings, ackee and salt fish (cod) (the is the national dish of Jamaica), fried plantain, "jerk", steamed cabbage and rice and peas (actually kidney beans).
Portal:Caribbean/Selected cuisine/3
Cuisine of Puerto Rico has colorful roots in Africa, Europe, and the Americas. Some dishes still show traces of the original inhabitants of the Island, the Taíno / Arawak Indians. Spain, France, Italy, Africa, Central America, South America, and -- since 1898, the United States -- all impact how food is now prepared in Puerto Rico.
Puerto Rican cuisine has almost nothing in common with Mexican cuisine, which surprises many first-time visitors from the United States or Europe. This cuisine also differs from other Latin countries and the food traditions of the United States.
Portal:Caribbean/Selected cuisine/4
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area.
Portal:Caribbean/Selected cuisine/5
The Cuisine of Trinidad and Tobago is indicative of the blends of Indian, Amerindian, European, African, Creole, Chinese and Lebanese gastronomic influences. Many dishes are popular choices for the morning meal in Trinidad and Tobago. These dishes include: salt fish buljol, tomato choka, black pudding, fresh coconut bread, fried Accra, Tannia cakes, and boiled casava.
Portal:Caribbean/Selected cuisine/6
Caribbean Chinese cuisine is a popular 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 African, British, Spanish, French, Indian and Indigenous cooking styles.
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