51 Dishes

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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.

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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.

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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.

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Boiled corn

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

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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.

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Callaloo fritters

Fritters with greens, vegetables, chili peppers

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Coconut chips

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Coconut dumplings

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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.

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Festival

Elongated cornmeal fritters

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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.

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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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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.

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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.

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Roast 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.

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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.

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Saltfish fritters

Stamp and go is a fish fritter made with salt fish in jamaican cuisine. it is part of a jamaican breakfast. it is referred to as one of the original fast foods in jamaica. the unusual name is supposed to have derived from the 18th-century british sailing ships. if an officer wanted something to be done in a hurry the order was "stamp and go!". these bite-sized, salty delights are a favorite at cocktail parties served with tangy dips. the larger ones are popular for breakfast, and were very popular as "journey" food many years ago.

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Solomon gundy

Solomon gundy is a jamaican pickled (with salt) fish pâté usually served with crackers as an appetizer. the pâté is made with smoked red herring (although other fish such as mackerel and shad are also sometimes used) and is minced and spiced with chili peppers and seasonings. the dish appears on the menus of jamaican restaurants and resorts. it is also sold as a packaged food for export.the term may come from the british word salmagundi, used to refer to a salad of many different ingredients. that term is originally from the french word salmigondis, which refers to a disparate assembly of things, ideas, or people forming an incoherent whole (a hodgepodge).

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Steamed cabbage

Shredded cabbage, vegetables and scotch bonnet chilies are stir fried, then steamed

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Sweet potato salad

Sweet potato salad (arabic: سلطة البطاطا الحلوة) is an arab salad, made typically of sweet potato, onion, olive oil, mashed garlic, salt, ground pepper, grated ginger, black pepper, cinnamon sticks, raisins, coriander, ground sugar, and water. it is very popular in the arab world, especially in the maghreb as well in the levant, specifically in lebanon.

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Toto

Toto (also referred to as tuoto and toe-toe bulla) is a small coconut cake in jamaican cuisine served as a snack or dessert. the cake is typically prepared with shredded coconut, brown sugar, flour, baking soda and powder, and coconut milk. it may also be added with some flavorings such as allspice, nutmeg, ginger, and salt.toto is a jamaican delicacy that is served at most family gatherings.

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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.

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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.

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Cassava bread

Thin flatbread made from bitter cassava root without leavening

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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.

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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.

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Easter bun

Easter spice bread, serve with sliced cheddar cheese

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Hard dough bread

Hard dough bread, also called hardo bread, is a caribbean cuisine bread similar to the pullman loaf or pain de mie, although hard dough bread tends to be sweeter. the dough consists of flour, water, yeast, salt and sugar. additional ingredients such as treacle, molasses, and vegetable shortening can be used. it typically has a dense consistency and is typically brushed with sugared water before baking. it is a staple food in jamaican households.hard dough bread loaves are usually rectangular shaped and can be bought already sliced or unsliced. most loaves are wrapped in plastic when bought.

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Raisin bun

Small rolls or buns with raisins, commonly eaten with cheese

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Mango chutney

Green mango chutney, also known as raw mango chutney, is an indian chutney prepared from unripe mangoes. ripe mangoes are sweet and are not used for chutneys as they are eaten raw. green unripe mangoes are hard and sour, and they are cooked as chutneys. mango chutneys are tangy in taste.

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Jamaican 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.

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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.

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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.

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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

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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.

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Chocho

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

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Fruit

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

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Hominy

Hominy (spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the nahuatl word for "hominy"). "lye hominy" is a type of hominy made with lye.

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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.

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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.

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Susumba

Solanum torvum, the turkey berry, devil's fig, pea eggplant, platebrush or susumber, is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year.

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Vegetables

Cabbage, cassava, corn, hominy, okra, sweet potatoes, taro (dasheen), yams

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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.

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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 

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Mango sour

A green mango condiment or chutney, serve with chicken foot (fried dough), cassava balls, fish cakes, potato balls, plantain chips, pholourie