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Montserrat

Montserrat is a British Overseas Territory in the Caribbean. It is part of the Leeward Islands, the northern portion of the Lesser Antilles chain of the West Indies. Its population in 2019 was 4,649. It's nicknamed "The Emerald Isle of the Caribbean" both for its resemblance to coastal Ireland and for the Irish ancestry of many of its inhabitants.

Featured Dishes from Montserrat

Bakes

Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica 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.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Saltfish

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. It is also produced 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. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Apple pie

Apple pie

An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream , custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom. Noted first in the 14th century, apple pie recipes are a standard part of cuisines in many countries where apples grow. Apple pies are an unofficial symbol of the United States and one of its signature comfort foods.

Carrot cake

Carrot cake

Carrot cake is cake that contains carrots mixed into the batter. The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Cheesecake

Cheesecake

Cheesecake is a dessert made with a soft fresh cheese , eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Cherry pie

Cherry pie

Cherry pie is a pie baked with a cherry filling. Traditionally, cherry pie is made with sour cherries rather than sweet cherries. Morello cherries are one of the most common kinds of cherry used, but other varieties such as the black cherry may also be used. Cherry pie is associated with Europe and North America and is mentioned in the lyrics of American folk songs such as "Billy Boy". Due to the cherry harvest in midsummer coinciding with Canada Day on July 1 and America's Independence Day on July 4, cherry pie is often served on these holidays. It is also associated with the celebration of Washington's Birthday because of the legend of young Washington's honesty regarding the felling of a cherry tree.

Coconut cream pie

Coconut cream pie

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream. Cream pies are usually what is used for pieing, or throwing a pie in someone's face. Notable versions include the banana cream pie. Cream pies are made in many other flavors, including vanilla, lemon, lime, peanut butter, coconut, and chocolate.

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Currants roll

Rolled pastry with a sweet currant filling

Eton mess

Eton mess

Eton mess is a traditional English dessert consisting of a mixture of strawberries or other berries, meringue, and whipped cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is served at the annual cricket match against the pupils of Harrow School. Eton mess is occasionally served at Harrow School, where it is referred to as Harrow mess. Eton mess was served in the 1930s in the school's "sock shop" , and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.[citation needed]

Ice cream

Ice cream

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Lemon squares

Lemon squares

The lemon bar, also called lemon square, is a popular type of dessert bar in the United States consisting of a thin shortbread crust and a lemon curd filling. The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, and submitted by Eleanor Mickelson. However, mentions of lemon bars and lemon squares can be found in earlier community cookbooks or small local newspapers. There are two basic elements to a lemon bar, lemon curd and shortbread, each with their own unique history.

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Papaya pie

Pineapple upside down cake

Pineapple upside down cake

An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up. An upside-down cake is a cake that is baked "upside-down" in a single pan—usually a skillet—with the eventual toppings placed in the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate. Flipping the cake before serving puts the right-side up, so that the ingredients that were in the bottom of the pan are the toppings. Usually chopped or sliced fruits—such as apples, cherries, peaches, or pineapples—butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. A simple cottage pudding cake batter may be used. The first American recipes for upside-down cake, using prunes, appeared in newspapers in 1923.

Amstel

Amstel

Amstel Brewery is a Dutch brewery founded in 1870 on the Mauritskade in Amsterdam. It was taken over by Heineken International in 1968, and the brewing plant closed down in 1982, with production moving to the main Heineken plant at Zoeterwoude. The brewery was founded by Charles Antoine de Pesters (1842–1915), Johannes Hendrikus van Marwijk Kooy (1847–1916) and Willem Eduard Uhlenbroek (1839–1880). De Pesters and Van Marwijk Kooy were brothers-in-law, both coming from very affluent Amsterdam families. Uhlenbroek's father owned a small sugar refinery in Amsterdam. The brewery was named after the Amstel River. The brewery's symbolic first stone was laid on 11 June 1870. The first brew was completed on 25 October 1871 and 2+1⁄2 months later, on 9 January 1872, the first beer was delivered to clients. The brewery was officially opened on 15 January 1872. At this time its annual brewing capacity was 10,000 hectoliters (220,000 imp gallons). For the purpose of storing the beer, winter ice from canals was kept in special double-walled cellars. Originally, Amstel beers were mostly drunk in Amsterdam. The expansion outside Amsterdam ran more or less parallel to the development of the Dutch railway network. Agents were appointed in towns along new railway lines. As from 1883, Amstel beers were also exported to Great Britain and the Dutch East Indies. In 1884 a special export bottling plant was built, where "tropical" beers for the Dutch East Indies and other overseas markets were pasteurised and packaged in metal kegs. On 1 January 1891 the firm De Pesters, Kooy & Co. operating under the name Beiersch Bierbrouwerij De Amstel (Bavarian Beer Brewery De Amstel), was turned into a public limited company. In 1915 the production of Amstel had increased twenty-fold and in 1926, Amstel consisted of a third of the Dutch beer exports. In 1941, Amstel, together with Heineken, bought up the Amsterdam brewery Van Vollenhoven's Bierbrouwerij, which was closed in 1961.

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Bush rum

Carib

Carib

The Carib Brewery Limited is headquartered in Trinidad and Tobago. It produces Carib and Stag beers and a range of shandy products. The main brewery is located in Champs Fleurs, Trinidad, while Carib also has breweries in Saint Kitts and Nevis and Grenada, as well as a United States affiliate brewery in Cape Canaveral, Florida. The brewery is owned by the ANSA McAL Group of Companies. In order to reduce Trinidad's dependency on the cultivation of sugar and oil, in 1947 the Caribbean Development Company Limited was founded. In September 1950 the first Trinidadian beer, Carib lager, was brought to market. The brand is still available, is being sold throughout large parts of the Caribbean and is market leader in Trinidad. In 1955 CDC was split into Carib Brewery Ltd. (starting with seven employees) and Carib Glassworks Ltd. Through acquisitions Carib attained a monopoly on beer production in Trinidad in 1957.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coconut water

Coconut water

Coconut water is the clear liquid inside young 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 development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Coffee

Coffee

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Daiquiri

Daiquiri

The daiquiri is a cocktail 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. Daiquirí is also the name of a beach and an iron mine near Santiago de Cuba in eastern Cuba, and is a word of Taíno origin. The drink was supposedly invented by an American mining engineer named Jennings Cox, who was in Cuba (then at the tail-end of the Spanish Captaincy-General government) at the time of the Spanish–American War of 1898. It is also possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.: 168

Fruit juice

Fruit juice

Gooseberry, guava, passionfruit, strawberry guava, West Indian cherry

Fruit punch

Fruit punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls. In the United States, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus a product labeled as "fruit punch" may contain no fruit ingredients at all. The original drink in the Indian subcontinent was named paanch. The word punch may be a loanword from Hindi पाँच , meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, juice from either a lime or a lemon, water, and spices, or milk, curd, butter, honey, sugar. Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships.

Ginger beer

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.

Guinness

Guinness

Guinness is a stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in the 18th century. It is now owned by the British-based multinational alcoholic beverage maker Diageo. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. Sales in 2011 amounted to 850,000,000 litres (190,000,000 imp gal; 220,000,000 U.S. gal). In spite of declining consumption since 2001, it is the best-selling alcoholic drink in Ireland where Guinness & Co. Brewery makes almost €2 billion worth of beer annually. The Guinness Storehouse is a tourist attraction at St. James's Gate Brewery in Dublin, Ireland. Since opening in 2000, it has received over 20 million visitors.

Mauby

Mauby

Mauby, also known as madi, maví, mobi, mabi, and maubi, is a tree bark-based beverage grown, and widely consumed, in the Caribbean. It is made with sugar and the bark and/or fruit of certain species in the genus Colubrina including Colubrina elliptica and Colubrina arborescens, a small tree native to the northern Caribbean and south Florida. Recipes usually include other ingredients as well, spices such as aniseed being very common. Mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. Haiti and the Dominican Republic are two of the largest Caribbean exporters of the bark and leaves. Often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. Mauby is often bought as a pre-made syrup and then mixed with water to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. To many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers. In Puerto Rico the drink is also called mavi champán (champagne mauby) because the drink is fermented, causing it to foam. This process is made by mixing an older batch with a new batch. Mauby bark and leaves are boiled with ginger, avocado leaves, brown sugar and other spices. The drink is then placed in a tight sealed bottle and left out in the sun for 6-8 hours. The drink is then placed in a dark cool place left to ferment up to a week. Ginger has a significant role in the fermentation process.

Piña Colada

Piña Colada

The Piña Colada is a cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. The drink originated in Puerto Rico. The name piña colada (Spanish) literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation.

Rum

Rum

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters. 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 , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Rum Punch

Rum Punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls. In the United States, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus a product labeled as "fruit punch" may contain no fruit ingredients at all. The original drink in the Indian subcontinent was named paanch. The word punch may be a loanword from Hindi पाँच , meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, juice from either a lime or a lemon, water, and spices, or milk, curd, butter, honey, sugar. Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships.

Soft drinks

Soft drinks

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Sorrel drink

Sorrel drink

Roselle juice, known as bissap, wonjo, foléré, dabileni, tsobo, zobo, siiloo, soborodo or Sobolo in parts of Africa, sorrel in the Caribbean, and agua de Jamaica in Mexico, is a drink made out of the flowers of the roselle plant, a species of Hibiscus. Although generally the "juice" is sweetened and chilled, it is technically an infusion and when served hot can also be referred to as hibiscus tea. Roselle juice, often taken refrigerated, is a cool drink found in many West African countries and the Caribbean. It is a dark red-purple coloured juice. The Burkinabes, Senegalese, and Ivorians call it bissap, the Nigerians call it zobo while the Ghanaians call it Zobolo. It tastes a bit grapey and a little like cranberry juice and can be served with mint leaves. It can also be served with any flavouring of one's choice — sometimes with orange essence or ginger, pineapple juice, tea grass, vanilla, and many others. In Ghana, Nigeria, and Senegal, roselle juice is served cold, while in Egypt, it is served warm. Roselle juice, which acts as a diuretic, has been shown to regulate blood pressure and reduce hypertension. It also has high levels of vitamin C, so is used to treat the common cold and otherwise boost the immune system. Some studies have also shown antimicrobial activity.

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Beef

Beef

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Beef stew

Beef stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, 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 or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature , 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 for low-cost cooking. Cuts with 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 fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may also be used.

Chicken

Chicken

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 23.7 billion as of 2018[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Chicken creole

Chicken creole

Stewed chicken with a spicy tomato sauce

Coconut shrimp

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. Crunchy coconut shrimp is typically prepared using shrimp that are coated with flour, placed in an egg wash, coated with a flaked coconut and bread crumb mix, and then deep fried. The shrimp can be butterflied prior to being coated. Panko bread crumbs or standard bread crumbs can be used, as can a mixture of both. Chopped nuts such as macadamia and almond can be used as additional ingredients to coat the shrimp. This version of the dish can also be baked, pan-fried, or grilled, rather than deep-fried. Baked versions may have fewer calories and fat compared to deep-fried versions. After cooking, the shrimp have a crunchy texture. It may be served with various dipping sauces, such as sweet and sour sauce, peach sauce, apricot sauce, sweet chili sauce, and marmalade, among others. It can be served with lime wedges, and lime zest can be used as an ingredient in the dish.

Curry chicken

Curry chicken

Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and Kenya. 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. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

Curry goat

Curry goat

Goat curry , curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe. In Burmese cuisine, goat curry, called seittha hnat (ဆိတ်သားနှပ်), is a common Burmese curry, consisting of braised curry spiced with masala, cinnamon sticks, bay leaf, and cloves. In Indonesia, the dish is called kari kambing, and usually served with roti cane flatbread or steamed rice. Kare or kari (curry) is an Indian influenced dish commonly found in Indonesia, Malaysia and Singapore. Goat curry is popular among the Muslim community in the region.

Fish

Fish

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

Fish and chips

Fish and chips

Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations.

Fishcake

Fishcake

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

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Fried chicken

Fried chicken, also called 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, fried chicken originated in Great Britain. The Scottish were the first to have been recorded as deep frying their chicken in fat with breadcrumbs and seasonings, as evidenced by a recipe in an 1747 cookbook by Hannah Glasse and a 1773 diary entry describing fried chicken on the Isle of Skye. There is an English cookbook from 1736 which mentions fried chicken, the “Dictionarium Domesticum”, by Nathan Bailey, where it is called “a marinade of chickens”. The first printed recipe for fried chicken in the USA was by a viriginan housewife called Mary Rudolph. However, this recipe removed the seasonings of the earlier British recipe. Meanwhile, in later years many West African peoples had traditions of seasoned fried chicken .

Goat

Goat

Goat meat is the meat of the domestic goat . The common name for goat meat is "goat meat", while meat from young goats can be called "kid meat", capretto (Italian), and cabrito (Spanish and Portuguese). In South Asian cuisine, mutton refers to goat meat. The culinary name "chevon", a blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928,: 19 however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cabrito, which is baby goat, is a very typical food of Monterrey, Nuevo León, Mexico; in Italy it is called "capretto". Goat meat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety.

Goat water

Goat water

Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat. It has been described as a national dish of Montserrat. It has also been described as a national stew. Goat water is prepared using goat meat, onions, herbs and chible , ketchup, hot green pepper, salt and pepper to taste, garlic, cloves, oil, water, marjoram, ground mace and flour. It is sometimes served with rice or crispy bread rolls. The dish has been described as spicy and flavorful. Goat water was adapted from Irish stew in Ireland.

Hamburger

Hamburger

A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Hamburgers are typically associated with fast-food restaurants and diners, but are also sold at various other restaurants, including more expensive high end establishments. There are numerous international and regional variations of hamburger. Some of the largest multinational fast-food chains have a burger as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture.

Jerk chicken

Jerk chicken

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The art of jerking originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican Maroons who intermingled with them.

Jerk shrimp

Jerk shrimp

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The art of jerking originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican Maroons who intermingled with them.

Lobster bisque

Lobster bisque

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. The French bisque is one of the most popular seafood soups around the world. The term "bisque" is also used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. It is thought the name is derived from Biscay, as in Bay of Biscay.

Mountain chicken

Mountain chicken

Leptodactylus fallax, commonly known as the mountain chicken or giant ditch frog, is a critically endangered species of frog that is native to the Caribbean islands of Dominica and Montserrat. The population declined by at least 80% from 1995 to 2004, with further significant declines later. A tiny wild population remains on Dominica where there are efforts to preserve it, but few or none survive in the wild on Montserrat and its survival now relies on a captive breeding project involving several zoos. The initial decline was linked to hunting for human consumption, along with habitat loss and natural disasters, but the most serious threat now appears to be the fungal disease chytridiomycosis, which was the primary cause of the most recent rapid decline. On Montserrat it is known as the mountain chicken, while on Dominica it is known as the crapaud, which is simply the French word for "toad". The mountain chicken is nicknamed such after being preyed upon as a local delicacy on the islands of Montserrat and Dominica where it is found. It supposedly tastes like chicken.

Pelau

Pelau

Pelau is a traditional rice dish from the West Indies , rice, pigeon peas or cowpeas, coconut milk and sugar. Various vegetables and optional spices can be added. Common spices used in the dish are cardamom, cloves, cumin, and coriander. The meat is caramelised in brown sugar along with onion and garlic and the other ingredients are then added one by one, resulting in a dark brown stew. An alternative preparation method is to sauté the meat, precook the rice, prepare the dish and bake it in the oven. Side dishes are optional; coleslaw is a typical one. Pelau shares its origins with pilaf, a rice dish from Central Asia, the Middle East, East Africa, South Asia, and Spain, with their original version of their dish, Paella. Pelau is a Creole dish. When the island was under Spanish colonial rule, their version of Paella was passed down to the slaves who transformed the dish. The caramelisation of the meat goes back to African preparation traditions. Over the course of time, the basic method of preparing pilaf, the caramelisation of meat and influences of the Trinidadian cuisine (especially with regards to available ingredients) mingled into today's pelau.

Pizza

Pizza

Pizza[a] is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term pizza was first recorded in the year 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating modern pizza in Naples. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed dish. In 2017, the art of making Neapolitan pizza was added to UNESCO's list of intangible cultural heritage.

Pork

Pork

Curry, jerk, chops, ribs, roast

Pork ribs

Pork ribs

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."

Pork stew

Pork stew

Slow-cooked pork and vegetable stew

Prawn

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Pumpkin soup

Pumpkin soup

Pumpkin soup is a usually 'bound' soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War. Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash that has initially been separately roasted can be used in soup preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream, spices such as sage and thyme, salt and pepper. Other recipes have been known to include split peas and more exotic spices such as cumin and cinnamon. Pumpkin soup can be served hot or cold, and is a popular Thanksgiving dish in the United States.

Roast beef

Roast beef

Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad "The Roast Beef of Old England". The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is "les Rosbifs".

Roti

Roti

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that are combined into a dough. 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.

Saltfish

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. It is also produced 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. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Seafood

Seafood

Seafood is the culinary name for food that comes from any form of sea life, prominently including fish and shellfish. Shellfish include various species of molluscs . The harvesting, processing, and consuming of seafoods are ancient practices with archaeological evidence dating back well into the Paleolithic. Findings in a sea cave at Pinnacle Point in South Africa indicate Homo sapiens (modern humans) harvested marine life as early as 165,000 years ago, while the Neanderthals, an extinct human species contemporary with early Homo sapiens, appear to have been eating seafood at sites along the Mediterranean coast beginning around the same time. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old anatomically modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones, and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, early examples of permanent settlements (though not necessarily permanently occupied), such as those at Lepenski Vir, were almost always associated with fishing as a major source of food.

Snapper

Snapper

Souse

Souse

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

Spiny lobster

Spiny lobster

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family of about 60 species of achelate crustaceans, in the Decapoda Reptantia. Spiny lobsters are also, especially in Australia, New Zealand, Ireland, South Africa, and the Bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in South Africa), terms which elsewhere are reserved for freshwater crayfish. The furry lobsters (such as Palinurellus) were previously separated into a family of their own, the Synaxidae, but they are usually considered members of the Palinuridae. The slipper lobsters (Scyllaridae) are their next-closest relatives, and these two or three families make up the Achelata. Genera of spiny lobsters include Palinurus and a number of anagrams thereof: Panulirus, Linuparus, etc. The name derives from the small Italian port of Palinuro, which was known for harvesting the European spiny lobster (Palinurus elephas) in ancient Roman times. The town itself was named for the legendary figure of Palinurus, who was a helmsman in Virgil's Æneid.

Wahoo

Wahoo

Bakes

Side, Snack, Appetizer

Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica 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.

Bread

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Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Breadfruit

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Breadfruit

Breadfruit 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.

Cassava bread

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Cassava bread

Thin flatbread made from bitter cassava root without leavening

Chips

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Chips

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

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Side, Snack, Appetizer

Chop

up - Mashed mix of vegetables, for example, eggplant, okra, squash, spinach

Coconut chips

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Coconut chips

Coleslaw

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Coleslaw

Coleslaw , also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using salad dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

Corn

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Corn

Maize /meɪz/ , also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors.

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Side, Snack, Appetizer

Creole sauce

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. It is used in the American south. It is made with tomatoes, the Cajun holy trinity , garlic, seasonings, and herbs. Stock (usually chicken) is also used, and it is seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

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Side, Snack, Appetizer

Ducana

Ducana is a sweet potato dumpling or pudding from Antigua, Saint Kitts and Nevis, Saint Vincent and the Grenadines, Jamaica and many other Caribbean islands. They are made from grated sweet potatoes, grated coconut, sugar, flour, coconut milk, and/or water, raisins, ginger, grated nutmeg, salt and essence or vanilla extract. The mixture is combined in a bowl until it thickly coats the back of a spoon. The cooking method is quite simple, but what is often debated is the wrapping. The mixture can be cooked wrapped in foil where others prefer to cook it wrapped in coccoloba leaves, banana leaves, or seaside grape leaves. Either way the wrapped contents must be boiled in salted water for about 25 minutes or until the mixture in the wrapping is firm.

Dumplings

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Dumplings

Dumpling is a broad class of dishes that consist of pieces of cooked dough , often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling. Dumplings can be cooked in a variety of ways, including boiling, simmering, and steaming, and occasionally baking or frying; however, some definitions rule out baking and frying in order to exclude items like fritters and other pastries that are generally not regarded as dumplings by most individuals.

Fruit

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Fruit

Bananas, breadfruit, coconut, lemons, mango, papaya, pineapple, soursop

Garlic bread

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Garlic bread

Garlic bread consists of bread (usually a baguette, sour dough, or bread such as ciabatta), topped with garlic and occasionally olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled until toasted or baked in a conventional or bread oven. It is typically made using a French baguette, or sometimes ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garnished.

Green salad

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Green salad

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad. Garden salads use a base of leafy greens such as lettuce, arugula or rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad , vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and desserts.

Macaroni pie

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Macaroni pie

Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk. Typical ingredients in macaroni pie include macaroni pasta, cheese, milk, butter, flour, salt, pepper and various spices. Additional ingredients sometimes used include onion and bread crumbs. Other ingredients may also be used. It can be prepared as a low-fat dish using reduced fat cheese and skim milk. Some versions, such as those in Scotland, are prepared using a pie crust, while others are not. It may be served sliced into wedges.

Mashed potatoes

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Mashed potatoes

Mashed potato or mashed potatoes , colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes.[citation needed] Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi. An early recipe is found in Hannah Glasse's The Art of Cookery, published in 1747. Her recipe mashed them in a saucepan with milk, salt, and butter.

Potato salad

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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. Potato salad is found in several countries in Europe. The German Kartoffelsalat, is one of the most famous that was spreading largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.

Rice

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Rice

Rice and pigeon peas

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Rice and pigeon peas

Rice and beans, or beans and rice, 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. The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it. Different regions have different preferences. In Brazil, for example, black beans are more popular in Paraná, Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.

Salad

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Salad

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad. Garden salads use a base of leafy greens such as lettuce, arugula or rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad , vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and desserts.

Scotch bonnet pepper sauce

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Scotch bonnet pepper sauce

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

Souse

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Souse

Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe, perhaps ancient Germania. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. A version pickled with vinegar is known as souse. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way were commonly a peasant food and have been made since the Middle Ages. Earlier brawns heavily featured spices and herbs, but beginning in the eighteenth century, the amount of seasoning was reduced. Contemporary brawn now features minimal spicing, usually sage, and perhaps a little lemon juice. Head cheese recipes may also require additional gelatin, or more often need to be reduced to set properly. The English term "head cheese" is a calque derived from the Dutch word hoofdkaas, which literally translates to "head cheese". The term hoofdkaas can be divided into hoofd (head) originating from the animal heads commonly used to prepare the dish, and kaas (cheese) describing the texture, which resembles that of cheese.

Steamed vegetables

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Steamed vegetables

Vegetables

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Vegetables

Beans, cabbage, corn, cucumbers, green beans, lettuce, pumpkin

Waffles

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Waffles

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. The word waffle first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.