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.

Drink

Appleton VX

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. the distillate, a clear liquid, is usually aged in oak barrels. rum is produced in nearly every sugar-producing region of the world, such as the philippines, where tanduay is the largest producer of rum globally.rums are produced in various grades. light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. premium rums are made to be consumed either straight or iced. rum plays a part in the culture of most islands of the west indies as well as the maritime provinces and newfoundland, in canada. the beverage has famous associations with the royal navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see triangular trade), organized crime, and military insurgencies (e.g., the american revolution and australia's rum rebellion).

Side, Snack, Appetizer

Asham

Asham is a corn-based caribbean dessert. it is thought to have originated in africa, with the name asham derived from the akan word o-sĭám meaning "parched and ground corn". other names include brown george (jamaica), kasham (grenada), sansam and chilli bibi (trinidad), caan sham, casham and kasham (belize).it is made by shelling dry corn, parching it, and then grinding it finely. salt or sugar can then be added to the mixture and it can be eaten dry or with water.

Main

Baked chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

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.

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

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.

Breakfast

Banana bread

Banana bread is a type of bread made from mashed bananas. it is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are yeast raised breads.

Side, Snack, Appetizer

Banana bread

Banana bread is a type of bread made from mashed bananas. it is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are yeast raised breads.

Dessert, Sweet

Banana cake

A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. it can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. steamed banana cake is found in chinese, indonesian and vietnamese cuisine. in the philippines, the term "banana cake" refers to banana bread introduced during the american colonial period of the philippines.

Side, Snack, Appetizer

Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

Dessert, Sweet

Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

Breakfast

Banana porridge

Green banana porridge with spices, may also be made with green plantains

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.

Main

Beef patty

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.

Main

Beef stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Drink

Bellywash

Shaved ice sweetened with fruit juice

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".

Dessert, Sweet

Blue draws

Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in french guiana), and dukunou (in haiti) is a dessert in jamaica, antigua and barbuda, barbados, french guiana and some other lesser antilles. it is a variation on the dish ducana which originated in africa. the caribbean cuisine dish is made from batata, sweet potato, coconut, spices and brown sugar, all tied up in a banana leaf. it is then cooked in boiling water.duckanoo is a relatively new name for some that was added to the name "tie a leaf". however, the names vary depending on location in various islands. "ducana" is the antiguan/barbudan as well as some of the smaller caribbean islands name of this dumpling or dessert.

Drink

Blue Mountain coffee

Jamaican blue mountain coffee or jamaica blue mountain coffee is a classification of coffee grown in the blue mountains of jamaica. the coffee was introduced to jamaica in 1728.the best lots of blue mountain coffee are noted for their mild flavour and lack of bitterness. over the past few decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. over 80% of all jamaican blue mountain coffee is exported to japan. in addition to its use for brewed coffee, the beans are the flavour base of tia maria coffee liqueur. jamaican blue mountain coffee is a globally protected certification mark, meaning only coffee certified by the jamaica commodities regulatory authority (previously the coffee industry board of jamaica) can be labelled as such. it comes from a recognised growing region in the blue mountain region of jamaica, and its cultivation is monitored by the coffee industry board of jamaica. the blue mountains are generally located between kingston to the south and port antonio to the north. rising to 2,256 metres (7,402 ft), they are some of the highest mountains in the caribbean. the climate of the region is cool and misty with high rainfall. the soil is rich, with excellent drainage. this combination of climate and soil is considered ideal for coffee.

Side, Snack, Appetizer

Boiled corn

Corn cobs seasoned with herbs, coconut milk, garlic, scallions, scotch bonnet peppers

Breakfast

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.

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.

Drink

Breadfruit punch

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.

Side, Snack, Appetizer

Breadnut

Brosimum alicastrum, commonly known as the breadnut or ramon, is a tree species in the family moraceae of flowering plants, whose other genera include figs and mulberries. the plant is known by a range of names in indigenous mesoamerican and other languages, including: ojoche, ojite, ojushte, ujushte, ujuxte, capomo, mojo, ox, iximche, masica in honduras, uje in the state of michoacan mexico, mojote in jalisco, chokogou in haitian creole and chataigne in trinidadian creole. in the caribbean coast of colombia it is called guaímaro o guaymaro.two subspecies are commonly recognized: b. a. alicastrum b. a. bolivarense (pittier) c.c.berg

Dessert, Sweet

Bread pudding

Bread pudding is a bread-based dessert popular in many countries' cuisines. it is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. the bread is soaked in the liquids, mixed with the other ingredients, and baked. savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. in other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". in the philippines, banana bread pudding is popular. in mexico, there is a similar dish eaten during lent called capirotada. in the united kingdom, a moist version of nelson cake, itself a bread pudding, is nicknamed "wet nelly".

Main

Brown stew chicken

Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the english speaking caribbean islands. the dish is popular in jamaica, antigua, trinidad and tobago, barbados, saint lucia, grenada, belize, dominica and in caribbean communities throughout the world. the eponymous colour is achieved by browning the chicken in brown sugar, which creates a rich gravy to which main vegetable components like onions, garlic and carrots are added.

Main

Brown stew conch

Conch stewed with vegetables, herbs, scotch bonnet peppers

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

Side, Snack, Appetizer

Bulla cake

Bulla cake, usually referred to as bulla, is a rich jamaican cake made with molasses and spiced with ginger and nutmeg, sometimes dark-colored and other times light-colored. bulla are small loaves that are flat and round. they are inexpensive and easy to make using molasses, flour and baking soda. bulla is traditionally a popular treat for schoolchildren. it is usually eaten with cheese, butter or avocado.a traditional food of jamaica, the bulla cake has been used as an emblem and symbol related to development on the island nation. former solicitor general of jamaica, kenneth rattray, was a fan of bulla.

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.

Breakfast

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.

Breakfast

Callaloo fritters

Fritters with greens, vegetables, chili peppers

Side, Snack, Appetizer

Callaloo fritters

Fritters with greens, vegetables, chili peppers

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Drink

Carrot juice

Carrot juice is juice produced from carrots.

Drink

Cashew juice

Cashew fruit juice

Side, Snack, Appetizer

Cassareep

Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in guyanese pepperpot. besides use as a flavoring and browning agent, it is commonly regarded as a food preservative although laboratory testing is inconclusive.

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.

Side, Snack, Appetizer

Cassava bread

Thin flatbread made from bitter cassava root without leavening

Main

Chicken fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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.

Side, Snack, Appetizer

Chocho

Chayote, roasted, curried, stuffed, boiled, used in soups, salads

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Main

Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

Dessert, Sweet

Christmas cake

Christmas cake is a type of cake, often fruitcake, served at christmas time in many countries.

Main

Christmas ham

A christmas ham or yule ham is a ham often served for christmas dinner or during yule in northern europe and the anglosphere. the style of preparation varies widely by place and time. despite the common claim that the tradition of eating ham is related to the germanic pagan ritual of sacrificing a wild boar known as a sonargöltr to the norse god freyr during harvest festivals, this is highly dubious. in fact, in the united states, ham only became popular as a christmas food in the 20th century.

Drink

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Breakfast

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Drink

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 cake

Coconut cake is a popular dessert in the southern region of the united states. it is a cake frosted with a white frosting and covered in coconut flakes.

Side, Snack, Appetizer

Coconut chips

Dessert, Sweet

Coconut drops

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

Side, Snack, Appetizer

Coconut dumplings

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.

Dessert, Sweet

Coconut rum bread pudding

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.

Main

Conch soup

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.

Breakfast

Conch soup

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.

Side, Snack, Appetizer

Cornbread

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the southern united states, with origins in native american cuisine. it is an example of batter bread. dumplings and pancakes made with finely ground cornmeal are staple foods of the hopi people in arizona. the hidatsa people of the upper midwest call baked cornbread naktsi. cherokee and seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. modern versions of cornbread are usually leavened by baking powder.

Breakfast

Cornmeal porridge

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

Dessert, Sweet

Cornmeal pudding

A dense dessert made with cornmeal, coconut milk, spices, sugar

Main

Cow heel soup

Soup made with cow heels, split peas, vegetables and dumplings

Dessert, Sweet

Crunchies

Oatmeal and coconut bars, serve with tea or coffee

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 conch

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Curry crab

Serve with dumplings

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.

Main

Curry rice

Hainanese curry rice is a singaporean dish consisting of steamed white rice smothered in a mess of curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye (braised cabbage) and kong bak (braised pork). it originates in singaporean cuisine and is not thought of as part of the cuisine of hainan, china.

Drink

Daiquiri

Daiquiri (; spanish: daiquirí [dajkiˈɾi]) is a family of cocktails whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. the daiquiri is one of the six basic drinks listed in david a. embury's classic the fine art of mixing drinks, which also lists some variations.

Breakfast

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.

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.

Side, Snack, Appetizer

Easter bun

Easter spice bread, serve with sliced cheddar cheese

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 curry

Fish cooked in a sauce or gravy with spices

Side, Snack, Appetizer

Fish sauce

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 234  it is used as a staple seasoning in east asian cuisine and southeast asian cuisine, particularly myanmar, cambodia, china, indonesia, laos, malaysia, philippines, taiwan, thailand, and vietnam. some garum-related fish sauces have been used in the west since the roman times. due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. the umami flavor in fish sauce is due to its glutamate content.fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. soy sauce is regarded by some in the west as a vegetarian alternative to fish sauce though they are very different in flavor.: 234 

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

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

Fricassée

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavoured with the cooking stock. fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

Main

Fried chicken

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

Main

Fried fish

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

Breakfast

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

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

Ackee, banana, chocho (chayote, mirliton), coconut, guava, jackfruit, mango, passionfruit, pineapple, plantain, soursop, tamarind

Drink

Fruit juice

Mango, lime, apple, soursop, tamarind, pineapple, cucumber, etc

Main

Garlic shrimp

Main

Geera

Geera pork is a style of pork cooked only with cumin seeds and pepper. the pork is cut into small pieces and seasoned with salt, hot pepper(s), chives, onions, garlic, black pepper, pimentos, and bandanya. bandanya is related to cilantro, and known as culantro (spanish/english), chadon beni (trinidadian), pak chi farang (thai), ngo gai (vietnamese), recao (spanish), and fitweed (guyanese). the pork is then left to marinate (preferably overnight). oil is placed in a pot and when hot, the seasoned meat in to be fried for a few minutes. water is then added to the pot and the pork is allowed to cook. it is cooked until all the water has dried out, leaving the pork and a bit of oil.geera pork is commonly served in bars as finger food or 'cutters'.

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.

Dessert, Sweet

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap.

Dessert, Sweet

Gizzada

Gizzada or grizzada, also referred to as pinch-me-round, and known as queijada in the portuguese language, is a pastry in jamaican cuisine and portuguese cuisine. the tart is contained in a small, crisp pastry shell with a pinched crust and filled with a sweet and spiced coconut filling. trinidad also has a similar treat referred to as the coconut tart.

Main

Goat roti

Goat roti is a type of wrap roti, a traditional trinidadian dish, also popular in the west indies and in caribbean-descendant communities throughout north america. it consists of curry goat served in a roti, often with dal and/or curry potato.

Dessert, Sweet

Grater cake

Grater cake is a dessert of grated coconut in a fondant of sugar in jamaican cuisine. while refined, or white sugar, is now often used, when "wet" or "new" brown sugar was used, it was known as grater brute.