11 Dishes

Breakfast

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

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.

Breakfast

Butter bread

Breakfast

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Fungi

Cou-cou, coo-coo (as it is known in the windward islands), or fungie (as it is known in the leeward islands and dominica) makes up part of the national dishes of antigua and barbuda, barbados, british virgin islands and the u.s. virgin islands. it consists mainly of cornmeal (corn flour) and okra (ochroes). cornmeal, which comes readily packaged and is available at supermarkets islandwide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. because these main components are inexpensive, the dish became common for many residents in barbados' early colonial history. in ghana, a similar meal of fermented corn or maize flour eaten with okra stew and fish is known as banku, a favourite dish of the ga tribe in accra. a cooking utensil called a "cou-cou stick", or "fungie stick", is type of spurtle used in its preparation. a cou-cou stick is made of wood, and has a long, flat rectangular shape like a 1-foot-long (30 cm) miniature cricket bat. it is believed by barbadians to be essential in stirring the cou-cou, as the dish takes on a firm texture and the cou-cou stick makes it easier to stir in a large pot. flying fish prepared fried or steamed is a usual complement to cou-cou. cou-cou and flying fish has become barbados' national dish. traditionally, cou-cou is served on fridays at homes across barbados and local food establishments. cou-cou can also be prepared using breadfruit instead of cornmeal. in trinidad and tobago cou-cou (or coo-coo) is often prepared alongside callaloo and either stewed or fried fish. in some islands, e.g. barbados, antigua, or the virgin islands, cou-cou may be cooked without okra, and goes by the name fengi, fungie, or fungi.

Breakfast

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.

Breakfast

Pepperpot

Pepperpot is an amerindian-derived dish popular in guyana. it is traditionally served at christmas and other special events. along with chicken curry, and cook-up rice, pepperpot is one of guyana's national dishes.pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including caribbean hot peppers. beef, pork, and mutton are the most popular meats used, though some have been known to use chicken. pepperpot is popularly served with a dense guyanese-style homemade or home-style bread, rice, or roti. it can also be served with boiled vegetables such as cassava, eddoes, sweet potatoes, and green or ripe plantains. this dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on christmas day or during the christmas holiday season, and sometimes on boxing day. like the original amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the cassareep starts preserving the meat. versions of the dish are also served in several other countries in the caribbean, including trinidad and tobago, grenada, st. vincent and jamaica.

Breakfast

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.

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.

Breakfast

Sausage

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.