Drink

19-81

Main

Ackee and saltfish

Ackee and saltfish is the jamaican national dish prepared with ackee and salted codfish.

Breakfast

Ackee and saltfish

Ackee and saltfish is the jamaican national dish prepared with ackee and salted codfish.

Breakfast

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Side, Snack, Appetizer

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Side, Snack, Appetizer

Bammy

Bammy is a traditional jamaican cassava flatbread descended from the simple flatbread eaten by the arawaks, jamaica's original inhabitants. today, it is produced in many rural communities and sold in stores and by street vendors in jamaica and abroad. bammies have been consumed since pre-columbian times and is believed to have originated with the native arawak people. for centuries, it was the bread staple for rural jamaicans until the cheaper, imported wheat flour breads became popular in the post-world war ii era. in the 1990s, the united nations and the jamaican government established a program to revive bammy production and to market it as a modern, convenient food product.bammy is made from bitter cassava (also called yuca and manioc in other american cultures). traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. once completely drained, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. salt is then added to taste. the actual baking of bammies varies across jamaican communities. traditionally, it is made by spreading a handful of the flour evenly in a baking ring on a flat iron or griddle on the open fire. while baking, the top of the bammy is patted with a flat board and then turned over. the baking process takes about 3 minutes and the final product is a thin, foldable bread about 10" in diameter. this is similar to traditional tortillas of native american cultures. it can then be eaten with whatever fillings are desired. the more modern (and popular) approach is to bake thicker bammies about 6" in diameter. these are often mass-produced in factories. when home-baked, the flour may be store-bought or made by hand-pressing. the bammy can be baked on griddles or in baking pans on a stove top. some choose to bake it inside an oven, and to add butter and other spices before baking. baking takes longer due to the thickness, and the final product is then cut into halves or wedges for freezing. when ready to eat, the wedges are soaked in coconut milk and then fried to a golden brown, and served with meat, fish, avocado, or other side dishes. bammies, like wheat bread and tortillas, are served at any meal or consumed as a snack. cassava that us fried is eaten in many other islands. dominica call theirs kalinago.fried cassava is a common snack food in brazil, venezuela, colombia, ecuador, and several central american countries including panama.

Breakfast

Bammy

Bammy is a traditional jamaican cassava flatbread descended from the simple flatbread eaten by the arawaks, jamaica's original inhabitants. today, it is produced in many rural communities and sold in stores and by street vendors in jamaica and abroad. bammies have been consumed since pre-columbian times and is believed to have originated with the native arawak people. for centuries, it was the bread staple for rural jamaicans until the cheaper, imported wheat flour breads became popular in the post-world war ii era. in the 1990s, the united nations and the jamaican government established a program to revive bammy production and to market it as a modern, convenient food product.bammy is made from bitter cassava (also called yuca and manioc in other american cultures). traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. once completely drained, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. salt is then added to taste. the actual baking of bammies varies across jamaican communities. traditionally, it is made by spreading a handful of the flour evenly in a baking ring on a flat iron or griddle on the open fire. while baking, the top of the bammy is patted with a flat board and then turned over. the baking process takes about 3 minutes and the final product is a thin, foldable bread about 10" in diameter. this is similar to traditional tortillas of native american cultures. it can then be eaten with whatever fillings are desired. the more modern (and popular) approach is to bake thicker bammies about 6" in diameter. these are often mass-produced in factories. when home-baked, the flour may be store-bought or made by hand-pressing. the bammy can be baked on griddles or in baking pans on a stove top. some choose to bake it inside an oven, and to add butter and other spices before baking. baking takes longer due to the thickness, and the final product is then cut into halves or wedges for freezing. when ready to eat, the wedges are soaked in coconut milk and then fried to a golden brown, and served with meat, fish, avocado, or other side dishes. bammies, like wheat bread and tortillas, are served at any meal or consumed as a snack. cassava that us fried is eaten in many other islands. dominica call theirs kalinago.fried cassava is a common snack food in brazil, venezuela, colombia, ecuador, and several central american countries including panama.

Main

Barbecue chicken

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. there are many global and regional preparation techniques and cooking styles. barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. marinades are also used to tenderize the meat and add flavor. rotisserie chicken has gained prominence and popularity in u.s. grocery markets. barbecued chicken is one of the world's most popular barbecue dishes.

Main

Beef lasagna

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

Dessert, Sweet

Black cake

A rum cake or black cake is a type of dessert cake which contains rum. in most of the caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. the result, also known as "black cake", is similar to a fruitcake, with a lighter texture. in trinidad and tobago, fruits are preserved in cherry brandy and dark rum to be used in the making of black cake. black cake is traditionally associated with christmas and weddings in trinidad and tobago. in puerto rico, rum cake is called bizcocho de ron, and is a sponge cake, so as to absorb the rum. if fruit is added to it, it is fresh or dried. raisins and sultanas may be soaked in rum for one day or one night. bizcochos de ron are given as gifts during the holiday season.in the united states, rum cakes have been popular since at least the 1970s. while many island travelers go out of their way to pick up a caribbean variety, more and more small u.s. companies are competing, much the way that craft beers are competing with the large beer manufacturers. some offer baked-to-order rum cakes. some infuse the rum directly into their cakes (instead of glazing). many appear to have a decades-old special recipe.it is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol. it is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called "browning".

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

Main

Brown stew fish

Fish in a spicy sauce with tomatoes, bell peppers, onion, garlic, scotch bonnet peppers, red snapper is common, but many other fish are also used

Main

Bully beef

Bully beef (also known as corned beef in the united kingdom, canada, australia, singapore and other commonwealth countries as well as the united states) is a variety of meat made from finely minced corned beef in a small amount of gelatin. the name "bully beef" likely comes from the french bouilli (meaning "boiled") in napoleonic times, or possibly from the head of a bull depicted on the popular hereford brand of canned corned beef. the cans have a distinctive oblong shape. bully beef and hardtack biscuits were the main field rations of the british army from the boer war to world war ii. it is commonly served sliced in a corned beef sandwich. potato-based dishes, such as "hash and hotch-potch", in which the potatoes and beef are stewed together, and "corned beef hash", where pre-boiled potatoes and corned beef are mixed with worcestershire sauce then fried, are also made. tinned corned beef is also used in france. some places where british troops had a heavy presence in the 20th century (especially during world war ii), such as malta, have adopted bully beef as part of their national cuisine. in february 2009, the british defence equipment and support announced that they would be phasing out bully beef from ration packs as part of the introduction of the new multi-climate ration packs until this change was reversed due to backlash.

Main

Callaloo

Callaloo (sometimes kallaloo, calaloo, calalloo, or callalloo) is a popular caribbean vegetable dish. there are many variants across the caribbean, depending on the availability of local vegetables. the main ingredient is an indigenous leaf vegetable, traditionally either amaranth (known by many local names including callaloo), taro leaves (known by many local names, including dasheen bush, callaloo bush, callaloo, or bush) or xanthosoma leaves (known by many names, including cocoyam & tannia). since the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush" "dasheen leaves", some confusion can arise among the vegetables and with the dish itself. this, as is the case with many other caribbean dishes, is a remnant of west african cuisine.

Side, Snack, Appetizer

Cassava

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, euphorbiaceae, native to south america. although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. though it is often called yuca in parts of spanish america and in the united states, it is not related to yucca, a shrub in the family asparagaceae. cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. the brazilian farinha, and the related garri of west africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. it is one of the most drought-tolerant crops, capable of growing on marginal soils. nigeria is the world's largest producer of cassava, while thailand is the largest exporter of cassava starch. cassava is classified as either sweet or bitter. like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. it must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. the more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Drink

Caybrew

Caybrew is een biermerk van de kaaimaneilanden. het bier wordt gebrouwen in the cayman islands brewery ltd. te george town. het is een blonde lager met een alcoholpercentage van 5%. het bier wordt sinds maart 2007 gebrouwen en is een grote concurrent geworden voor het populairste bier op het eiland, heineken. er wordt ook een “light”-versie met een alcoholpercentage van 3,5% gebrouwen onder de naam caylight.

Main

Cayman style beef

Slow-cooked and shredded beef and vegetables with scotch bonnet peppers, serve with, for example, yams, sweet potatoes, beans and rice, breadfruit, cassava, common during christmas

Main

Ceviche

Ceviche, also cebiche, seviche, or sebiche (spanish pronunciation: [seˈβitʃe]) is a south american seafood dish originally from what is the modern day country of peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. it is also spiced with ají, chili peppers or other seasonings and julienned red onions, salt, and coriander are also added. the name originates from the quechuan word siwichi, which means fresh or tender fish.because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.the dish is popular in the pacific coastal regions of western south america. the origin of ceviche is ancient incan which today corresponds to the modern day country of peru. the technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the americas from spain and is linked to the muslim heritage in spanish cuisine. however, archeological records suggest that something resembling ceviche may have been in the western south america as early as two thousand years ago. the dominant position lima held through four centuries as the capital of the viceroyalty of peru allowed for popular dishes such as ceviche to be brought to other spanish administrative provinces in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.

Main

Chicken stew

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Drink

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Breakfast

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Side, Snack, Appetizer

Coco bread

Coco bread is eaten in jamaica and other areas of the caribbean. the bread contains some coconut milk, and is starchy and slightly sweet in taste. it is often split in half and stuffed with a jamaican patty to form a sandwich in the same manner as a pasty barm.

Dessert, Sweet

Coconut drops

Coconut confections or cookies, commonly made with coconut meat, brown sugar, ginger, vanilla, dried fruit, spices

Dessert, Sweet

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional filipino baked young coconut (malauhog) custard pie. it is considered a specialty in the city of los baños, laguna located on the island of luzon.buko pie is made with young coconuts (buko in tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. there are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, special type of coconut that is thick and sticky.the pie was originally a delicacy only available in the philippines, but blast freezing technology has allowed buko pie-makers the ability to export. as it has become easier to transport and more accessible around the world, people are able to buy it as a pasalubong or homecoming present after having visited the philippines. buko pie is traditionally plain, but nowadays flavorings such as pandan, vanilla, or almond essences are used. buko pie is different from the american coconut cream pie, as it is and has neither cream in the coconut custard filling nor meringue swirls on top of the baked coconut custard.

Side, Snack, Appetizer

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Main

Coconut shrimp

Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. it can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients. it can be prepared and served on skewers.

Drink

Coconut water

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Side, Snack, Appetizer

Coleslaw

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Main

Conch

Conch () is a common name of a number of different medium-to-large-sized sea snails. conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point at both ends). in north america, a conch is often identified as a queen conch, indigenous to the waters of the gulf of mexico and caribbean. queen conches are valued for seafood and are also used as fish bait.the group of conches that are sometimes referred to as "true conches" are marine gastropod molluscs in the family strombidae, specifically in the genus strombus and other closely related genera. for example, lobatus gigas, the queen conch, and laevistrombus canarium, the dog conch, are true conches. many other species are also often called "conch", but are not at all closely related to the family strombidae, including melongena species (family melongenidae) and the horse conch triplofusus papillosus (family fasciolariidae). species commonly referred to as conches also include the sacred chank or shankha shell (turbinella pyrum) and other turbinella species in the family turbinellidae. the triton's trumpet (family charoniidae) may also be fashioned into a horn and referred to as a conch.

Main

Conch chowder

Tomato-based chowder made with ground conch meat

Side, Snack, Appetizer

Conch fritters

Spicy, savory fritters made with ground conch meat, serve with calypso sauce

Main

Conch stew

Conch soup and conch chowder are soup dishes made with conch that are traditional in various caribbean island cuisines as well as the cuisine of honduras. conch chowder is also a traditional food of the florida keys.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Main

Cracked conch

Pounded and tenderized (i.e., 'cracked') conch, dipped in batter and fried, serve with lime juice, goat pepper sauce, peas and rice

Dessert, Sweet

Currants roll

Rolled pastry with a sweet currant filling

Main

Curry chicken

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Curry goat

Goat curry (malay: kari kambing, indonesian: kari kambing or gulai kambing) or curried goat is a curry dish prepared with goat meat, originating from the indian subcontinent and southeast asia. the dish is a staple in southeast asian cuisine, caribbean cuisine, and cuisine of the indian subcontinent. in southeast asia, the dish was brought by indian diaspora in the region, and subsequently has influenced local cuisine. this dish has spread throughout the caribbean and also the indo-caribbean diaspora in north america and europe.

Side, Snack, Appetizer

Dumplings

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. the dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.

Main

Escovitch

Escabeche is the name for a number of dishes in spanish, portuguese, filipino and latin american cuisines, consisting of marinated fish, meat or vegetables, cooked in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. in both spain and latin america, many variations exist, including frying the main ingredient before marinating it. escabeche of seafood, fish, chicken, rabbit, or pork are common in spain and portugal. eggplant escabeche is common in argentina.

Side, Snack, Appetizer

Festival

Elongated cornmeal fritters

Main

Fish

Ceviche, grilled, pan-fried, stew, salad, fritters

Main

Fish taco

Fish tacos originated in baja california in mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. in the united states, they were first popularized by the rubio's fast-food chain, and remain most popular in california, colorado, and washington. in california, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

Side, Snack, Appetizer

Fish tea

Fish tea is a spicy soup in caribbean cuisine and jamaican cuisine. it is similar to a fish bouillon and can take several hours to prepare. it includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft. as much as 15 pounds of fish is added to make five gallons. carrots and cho–cho can also be added. it is flavored with coconut milk and seasoned with various ingredients that may include black pepper, salt, thyme, butter, scallion and season–all."fish tea is similar to traditional "rundown", but instead of chunks the ingredients are boiled until they are in a "soupy liquid form". some believe it to be an aphrodisiac and it is associated with various legends and rumors: "if you drink that fish tea, you’ll have to chain yourself to the bed post at night or else you’ll walk all night" (in search of adventure) "men who haven’t fathered children all of a sudden produced twins" "once you take that fish tea you won't be able to walk a straight line."according to a cayman islands publication "those who taste the fish tea always seem to come back for more."

Main

Fish tea

Fish tea is a spicy soup in caribbean cuisine and jamaican cuisine. it is similar to a fish bouillon and can take several hours to prepare. it includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft. as much as 15 pounds of fish is added to make five gallons. carrots and cho–cho can also be added. it is flavored with coconut milk and seasoned with various ingredients that may include black pepper, salt, thyme, butter, scallion and season–all."fish tea is similar to traditional "rundown", but instead of chunks the ingredients are boiled until they are in a "soupy liquid form". some believe it to be an aphrodisiac and it is associated with various legends and rumors: "if you drink that fish tea, you’ll have to chain yourself to the bed post at night or else you’ll walk all night" (in search of adventure) "men who haven’t fathered children all of a sudden produced twins" "once you take that fish tea you won't be able to walk a straight line."according to a cayman islands publication "those who taste the fish tea always seem to come back for more."

Side, Snack, Appetizer

French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Main

Fried crab

Crab meat stir fried with onions and scotch bonnet peppers

Main

Fried fish

Pan-fried fish fillets or a whole fish, though may also be deep-fried, serve with rice and beans, salad, johnnycake

Side, Snack, Appetizer

Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

Side, Snack, Appetizer

Fruit

Avocado, bananas, breadfruit, coconuts, grapefruit, lemons, limes, mangoes (more than 40 varieties), oranges, pineapples, plantains, spanish lime (guinep)

Drink

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Drink

Fruit punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. the drink was introduced from the indian subcontinent to england by employees of the east india company in the late 17th century. punch is usually served at parties in large, wide bowls, known as punch bowls. in the united states, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. the term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. thus a product labeled as "fruit punch" may contain no fruit ingredients at all.

Drink

Ginger beer

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. ginger ales are not brewed. ginger beer's origins date from the colonial spice trade with the orient and the sugar-producing islands of the caribbean. it was popular in britain and its colonies from the 18th century. other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. few brewers have maintained an alcoholic product.ginger beer is still produced at home using a symbiotic colony of yeast and a lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water.

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Goat stew

Stewed goat, commonly made with goat heads and feet

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Green sea turtle

The green sea turtle (chelonia mydas), also known as the green turtle, black (sea) turtle or pacific green turtle, is a species of large sea turtle of the family cheloniidae. it is the only species in the genus chelonia. its range extends throughout tropical and subtropical seas around the world, with two distinct populations in the atlantic and pacific oceans, but it is also found in the indian ocean. the common name refers to the usually green fat found beneath its carapace, not to the color of its carapace, which is olive to black. the dorsoventrally flattened body of c. mydas is covered by a large, teardrop-shaped carapace; it has a pair of large, paddle-like flippers. it is usually lightly colored, although in the eastern pacific populations, parts of the carapace can be almost black. unlike other members of its family, such as the hawksbill sea turtle, c. mydas is mostly herbivorous. the adults usually inhabit shallow lagoons, feeding mostly on various species of seagrasses. the turtles bite off the tips of the blades of seagrass, which keeps the grass healthy. like other sea turtles, green sea turtles migrate long distances between feeding grounds and hatching beaches. many islands worldwide are known as turtle island due to green sea turtles nesting on their beaches. females crawl out on beaches, dig nests, and lay eggs during the night. later, hatchlings emerge, and scramble into the water. those that reach maturity may live to 90 years in the wild.c. mydas is listed as endangered by the iucn and cites and is protected from exploitation in most countries. it is illegal to collect, harm, or kill them. in addition, many countries have laws and ordinances to protect nesting areas. however, turtles are still in danger due to human activity. in some countries, turtles and their eggs are still hunted for food. pollution indirectly harms turtles at both population and individual scales. many turtles die after being caught in fishing nets. in addition, real estate development often causes habitat loss by eliminating nesting beaches.

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Grouper

Groupers are fish of any of a number of genera in the subfamily epinephelinae of the family serranidae, in the order perciformes. not all serranids are called "groupers"; the family also includes the sea basses. the common name "grouper" is usually given to fish in one of two large genera: epinephelus and mycteroperca. in addition, the species classified in the small genera anyperidon, cromileptes, dermatolepis, graciela, saloptia, and triso are also called "groupers". fish in the genus plectropomus are referred to as "coral groupers". these genera are all classified in the subfamily epiphelinae. however, some of the hamlets (genus alphestes), the hinds (genus cephalopholis), the lyretails (genus variola) and some other small genera (gonioplectrus, niphon, paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily epinephelinae.

Dessert, Sweet

Heavy cake

A dense cake made with grated cassava, coconut milk, brown sugar, butter, vanilla, spices, can also be made with breadfruit, cornmeal or yams,

Main

Jerk chicken

Jerk is a style of cooking native to jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called jamaican jerk spice. the art of jerking (or cooking with jerk spice) originated with amerindians in jamaica from the arawak and taíno tribes who intermingled with the maroons.the smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. the meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and scotch bonnet peppers. jerk cooking is popular in caribbean and west indian diaspora communities throughout north america and western europe.

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Jerk pork

Jerk is a style of cooking native to jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called jamaican jerk spice. the art of jerking (or cooking with jerk spice) originated with amerindians in jamaica from the arawak and taíno tribes who intermingled with the maroons.the smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. the meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and scotch bonnet peppers. jerk cooking is popular in caribbean and west indian diaspora communities throughout north america and western europe.

Side, Snack, Appetizer

Johnnycake

Johnnycake (also called journey cake, johnny bread, hoecake, shawnee cake or spider cornbread) is a cornmeal flatbread, a type of batter bread. an early american staple food, it is prepared on the atlantic coast from newfoundland to jamaica. the food originates from the indigenous people of north america. it is still eaten in the west indies, dominican republic, saint croix, the bahamas, colombia, bermuda, curaçao and florida as well as in the united states and canada. the modern johnnycake is found in the cuisine of new england and is often claimed as originating in rhode island. a modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. in the southern united states, the term used is hoecake, although this can also refer to cornbread fried in a pan.

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Lionfish

Pterois is a genus of venomous marine fish, commonly known as lionfish, native to the indo-pacific. also called firefish, turkeyfish, tastyfish, or butterfly-cod, it is characterized by conspicuous warning coloration with red, white, creamy, or black bands, showy pectoral fins, and venomous, spiky fin rays. pterois radiata, pterois volitans, and pterois miles are the most commonly studied species in the genus. pterois species are popular aquarium fish. p. volitans and p. miles are recent and significant invasive species in the west atlantic, caribbean sea and mediterranean sea.

Side, Snack, Appetizer

Macaroni pudding

Macaroni and cheese—also called mac and cheese in the united states and macaroni cheese in the united kingdom—is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar. it can also incorporate other ingredients, such as breadcrumbs or meat.traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. the cheese is often first incorporated into a béchamel sauce to create a mornay sauce, which is then added to the pasta. in the united states, it is considered a comfort food.

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Mackerel

Mackerel is an important food fish that is consumed worldwide. as an oily fish, it is a rich source of omega-3 fatty acids. the flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

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Mahi-mahi

The mahi-mahi () or common dolphinfish (coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. also widely called dorado (not to be confused with salminus brasiliensis, a fresh water fish) and dolphin, it is one of two members of the family coryphaenidae, the other being the pompano dolphinfish. these fish are most commonly found in the waters around the gulf of mexico, costa rica, hawaii and the indian ocean.

Side, Snack, Appetizer

Mango jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

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Mannish water

Mannish water is a goat soup in jamaican cuisine. it is believed to be an aphrodisiac and is made from various goat parts. the soup has been sold packaged since 2006 when it competed for best new food idea in a competition covered by the jamaica observer. the spicy hill farms company is behind the product, an offering of "jamaica's favourite party soup". the meal has been part of "maroon" celebrations for 300 years. the pieces of goat are seasoned with local herbs and spices, and cooked along with vegetables and 'food' - yam, potato, bananas and dumplings." feedback indicated it was going to be as popular as tastee patties. the observer reported that mannish water is still popular at 'dead yard' functions, large stage shows and parties (to make sure one can drive home after a few drinks). the food company's factory is in the hills bordering the parishes manchester and trelawny.according to the rough guide, mannish water is traditionally served to a groom on his wedding night. it is also discussed as a cultural feature in books about jamaica.the dish is mentioned in the 1974 pluto shervington song, "ram goat liver", which was reissued in 1976 (following the success of "dat") and made it to no. 43 in the uk singles chart. the chorus contained the lines, "ram goat liver good fi mek mannish water... curried goat lunch put de bite in your bark". the dish is believed to have inspired the rolling stones with the name for their 1973 goats head soup album. some of the album was recorded during the early 1970s while the band was relocated in kingston, jamaica's dynamic sound studios. terrance hayes's poem, "capra aegagrus hircus," refers to the stew.

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Marlin

Marlins are fish from the family istiophoridae, which includes about 10 species. a marlin has an elongated body, a spear-like snout or bill, and a long, rigid dorsal fin which extends forward to form a crest. its common name is thought to derive from its resemblance to a sailor's marlinspike. marlins are among the fastest marine swimmers, reaching ~110 km/h (68 mph) in short bursts. however, greatly exaggerated speeds are often claimed in popular literature, based on unreliable or outdated reports.the larger species include the atlantic blue marlin, makaira nigricans, which can reach 5 m (16 ft) in length and 820 kg (1,810 lb) in weight and the black marlin, istiompax indica, which can reach in excess of 5 m (16 ft) in length and 670 kg (1,480 lb) in weight. they are popular sporting fish in tropical areas. the atlantic blue marlin and the white marlin are endangered owing to overfishing.

Drink

Mauby

Mauby (in trinidad and tobago, saint lucia, jamaica, st. vincent and the grenadines, grenada, guyana, bermuda, barbados, antigua and barbuda and anguilla), also known as maví (or mabí) in the dominican republic and puerto rico, mabi in haiti and martinique, and maubi in the virgin islands and dutch caribbean islands of st. eustatius, st. maarten and saba), is a tree bark-based beverage grown, and widely consumed, in the caribbean. it is made with sugar and the bark and/or fruit of certain species in the genus colubrina including colubrina elliptica (also called behuco indio) and colubrina arborescens, a small tree native to the northern caribbean and south florida. recipes usually include other ingredients as well, spices such as aniseed being very common. mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. haiti and the dominican republic are two of the largest caribbean exporters of the bark and leaves. often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. mauby is often bought as a pre-made syrup and then mixed with water (sparkling or still) to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. to many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers.

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Moros y Cristianos

Moros y cristianos is a traditional cuban dish served both in homes and in restaurants. it is the cuban version of rice and beans, a dish found throughout latin america, the caribbean, and in the southern united states.

Drink

Mudslide

Mixed drink made with vodka, kahlua coffee liqueur and bailey's irish cream

Main

Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

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Oxtail stew

Oxtail soup is a soup made with beef tails. the use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. it is believed by some that oxtail soup was invented in spitalfields in london in the seventeenth century by french huguenot and flemish immigrants, from the tails of animals. different versions of oxtail soup exist: korean; chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in indonesia where it is called as sop buntut; an ethnic dish of the american south which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup popular in the united kingdom since the 18th century. creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices.

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Patties

A jamaican patty is a semicircular pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. it is made like a turnover as it is formed by folding over the circular dough cutout over the chosen filling, but is more savoury and filled with ground meat. as its name suggests, it is commonly found in jamaica, and is also eaten in other areas of the caribbean, such as the caribbean coast of nicaragua, panama and costa rica. it is traditionally filled with seasoned ground beef, but fillings can include chicken, pork, lamb, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese. in non-jamaican-based restaurants' attempt to appeal to certain audiences, the patty has extended its composition to include low-fat, whole wheat crusts. in jamaica, the patty is often eaten as a full meal, especially when paired with coco bread. it can also be made as bite-sized portions called cocktail patties. among the jamaican diaspora in the united kingdom, the pastry is more like that of a suet crust, and often made with margarine or butter, which provides the flaky pastry, and curry powder containing turmeric, which provides the yellow colour.

Dessert, Sweet

Peppermint candy

Main

Pepper steak

Pepper steak (chinese: 青椒牛肉; pinyin: qīngjiāoniúròu) is a stir-fried chinese american dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. sliced onions and bean sprouts are also frequent additions to the recipe.evidence for the dish's existence in the united states dates from at least 1948. the dish originated from fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). in the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak. similar adaptations of the chinese qīngjiāoròusī (青椒肉丝; 青椒肉絲) include gochu-japchae (고추잡채; "pepper japchae") found in korean chinese cuisine and chinjao-rōsu (青椒肉絲) found in japanese chinese cuisine.

Side, Snack, Appetizer

Plantain

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Side, Snack, Appetizer

Potato salad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

Main

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

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Pumpkin soup

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. it is made by combining the meat of a blended pumpkin with broth or stock. it can be served hot or cold, and is a popular thanksgiving dish in the united states. various versions of the dish are known in many european countries, the united states and other areas of north america, in asia and in australia. pumpkin soup was a staple for the prisoners of war in north vietnamese prison camps during the vietnam war.squash soup is a soup prepared using squash as a primary ingredient. squash used to prepare the soup commonly includes acorn and butternut squash.

Main

Red bean soup

Soup made with pork, ham, pig tails, turkey neck, tomatoes, spices

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Side, Snack, Appetizer

Rice and beans

Rice and beans is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. the grain and legume combination provides several important nutrients and many calories, and both foods are widely available. the beans are usually seasoned, while the rice may be plain or seasoned. the two components may be mixed together, separated on the plate, or served separately.

Main

Rice and peas

Rice and beans is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. the grain and legume combination provides several important nutrients and many calories, and both foods are widely available. the beans are usually seasoned, while the rice may be plain or seasoned. the two components may be mixed together, separated on the plate, or served separately.

Main

Roti

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

Dessert, Sweet

Rum cake

A rum cake or black cake is a type of dessert cake which contains rum. in most of the caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. the result, also known as "black cake", is similar to a fruitcake, with a lighter texture. in trinidad and tobago, fruits are preserved in cherry brandy and dark rum to be used in the making of black cake. black cake is traditionally associated with christmas and weddings in trinidad and tobago. in puerto rico, rum cake is called bizcocho de ron, and is a sponge cake, so as to absorb the rum. if fruit is added to it, it is fresh or dried. raisins and sultanas may be soaked in rum for one day or one night. bizcochos de ron are given as gifts during the holiday season.in the united states, rum cakes have been popular since at least the 1970s. while many island travelers go out of their way to pick up a caribbean variety, more and more small u.s. companies are competing, much the way that craft beers are competing with the large beer manufacturers. some offer baked-to-order rum cakes. some infuse the rum directly into their cakes (instead of glazing). many appear to have a decades-old special recipe.it is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol. it is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called "browning".

Drink

Rum Punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. the drink was introduced from the indian subcontinent to england by employees of the east india company in the late 17th century. punch is usually served at parties in large, wide bowls, known as punch bowls. in the united states, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. the term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. thus a product labeled as "fruit punch" may contain no fruit ingredients at all.

Main

Rundown

Run down, also referred to as rundown, run dun, rondón, fling-me-far, and fling mi for, is a stew dish in jamaican cuisine and tobago cuisine. the traditional jamaican dish is eaten in several latin american countries that share a coast with the caribbean sea. it consists of a soup made up of reduced coconut milk, with different types of seafood (fish, crabs, small lobsters or shellfish), plantain, yam, tomato, onion, and seasonings. mackerel and salted mackerel are often used in the dish. other fish are also used, including locally caught fish, cod, salt cod, shad, other oily fish, red snapper, swordfish, pickled fish, bull pizzle, and cassava. traditionally, the dish is served with side dishes of dumplings or baked breadfruit.run down is typically available in jamaican restaurants, and is also a traditional jamaican breakfast dish. it is a common dish in the antilles, insular colombia, panama, costa rica, nicaragua and venezuela, also.

Main

Salt beef and beans

Corned beef, or salt beef in some of the commonwealth of nations, is salt-cured brisket of beef. the term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. sometimes, sugar and spices are added to corned beef recipes. corned beef is featured as an ingredient in many cuisines. most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of clostridium botulinum bacteria spores, but have been linked to increased cancer risk in mice. beef cured without nitrates or nitrites has a gray color, and is sometimes called "new england corned beef".corned beef was a popular meal throughout numerous wars, including world war i and world war ii, during which fresh meat was rationed. it also remains popular worldwide as an ingredient in a variety of regional dishes and as a common part in modern field rations of various armed forces around the world.

Breakfast

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. cod which has been dried without the addition of salt is stockfish. salt cod was long a major export of the north atlantic region, and has become an ingredient of many cuisines around the atlantic and in the mediterranean. dried and salted cod has been produced for over 500 years in newfoundland, iceland, and the faroe islands, and most particularly in norway where it is called klippfisk, literally "cliff-fish". traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. today klippfisk is usually dried indoors with the aid of electric heaters.

Main

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. cod which has been dried without the addition of salt is stockfish. salt cod was long a major export of the north atlantic region, and has become an ingredient of many cuisines around the atlantic and in the mediterranean. dried and salted cod has been produced for over 500 years in newfoundland, iceland, and the faroe islands, and most particularly in norway where it is called klippfisk, literally "cliff-fish". traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. today klippfisk is usually dried indoors with the aid of electric heaters.

Side, Snack, Appetizer

Scotch bonnet pepper sauce

Scotch bonnet hot sauce, serve with poultry, seafood, goat, fish

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Drink

Seven Fathoms spirits

Main

Shrimp curry

Shrimp curry (portuguese: caril de camarão, indonesian: 'gulai udang or kari udang), also known as prawn curry, is a typical curry dish of burmese cuisine, indonesian cuisine in indonesia (aceh and west sumatra), indo-portuguese cuisine in india (goa) and portugal, mozambican cuisine in mozambique and thai cuisine in thailand (phuket). as the name suggests, this is a dish prepared with shrimp (locally also referred to as prawn), typically cooked in a thick sauce of a yellow hue. among other ingredients are grated coconut, turmeric, cumin, coriander, chilli, onion, garlic, tamarind, vinegar, sugar and salt. it is usually accompanied by white rice. in burmese cuisine, prawn sibyan (ပုစွန်ဆီပြန်) is a traditional burmese curry of whole prawns cooked in a sibyan gravy of aromatics and shrimp oil (ပုစွန်ဆီ), which is similar to tomalley. in indonesia, this dish is known and quite popular in sumatra of acehnese, minangkabau and malay cuisine.in portugal, the dish can be found on the menus of goan and mozambican restaurants.

Drink

Smoothie

A smoothie is a beverage made by puréeing ingredients in a blender. a smoothie commonly has a liquid base, such as fruit juice or milk, yogurt, ice cream or cottage cheese. other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements.

Main

Snapper

Main

Souse

A spicy meat and vegetable soup with lime juice, made with a variety of meats, for example, pork, chicken feet, oxtail, sheep's tongue, pig's feet, conch, also refers to a head cheese by the same name

Side, Snack, Appetizer

Souse

Head cheese or brawn is a cold cut terrine or meat jelly that originated in europe. however it is popular in the united states among the african-american and white population. in southern louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. despite its name the dish is not a cheese and contains no dairy products. the parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. variations of head cheese exist throughout europe and the rest of the world, with differences in construction and ingredients. a version pickled with vinegar is known as souse. historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. meat jellies made this way were commonly a peasant food and have been made since the middle ages. modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.

Main

Spiny lobster

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (palinuridae) of about 60 species of achelate crustaceans, in the decapoda reptantia. spiny lobsters are also, especially in australia, new zealand, ireland, south africa, and the bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in south africa), terms which elsewhere are reserved for freshwater crayfish.

Main

Steamed fish

Whole fish or filets, commonly snapper, scored on the sides, seasoned and cooked in fish stock with vegetables, scotch bonnet peppers