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Cayman Islands

The Cayman Islands is a self-governing British Overseas Territory that comprises the three islands: Grand Cayman, Cayman Brac and Little Cayman. The capital city is George Town on Grand Cayman. Its population in 2021 was 78,554.

Featured Dishes from Cayman Islands

Ackee and saltfish

Ackee and saltfish

Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. The ackee fruit is the national fruit of Jamaica. It was brought to the Caribbean from Ghana before 1725 as 'Ackee' or 'Aki', another name for the Akan people, Akyem. The fruit's scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, such as the arils prior to the opening of the husk at the ripening stage, there are shipping restrictions when being imported to countries such as the United States. Salted codfish, on the other hand, was introduced to Jamaica for enslaved people as a long-lasting and inexpensive protein source. In west Africa, ackee is mainly used as medicine or an ingredient for soap and is not consumed as food. To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch bonnet peppers, tomatoes, then seasoned with spices like pepper and paprika. It can be garnished with bacon and tomatoes, and is usually served as breakfast alongside breadfruit, hard dough bread, dumplings, or boiled green bananas.

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.

Bammy

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.

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.

Black cake

Black cake

A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings . Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as "black cake", is similar to a fruitcake, with a lighter texture. In Guyana, Trinidad and Tobago, Jamaica and other parts of the Caribbean, fruits are preserved in cherry brandy or rum to be used in the making of black cake. Black cake is traditionally associated with Christmas and weddings in Guyana, Jamaica, and Trinidad and Tobago. On the mainland United States, rum cakes have been popular since at least the 1970s. While many island travelers go out of their way to pick up a Caribbean variety, more and more small U.S. companies are competing, much the way that craft beers are competing with the large beer manufacturers. Some offer baked-to-order rum cakes. Some infuse the rum directly into their cakes (instead of glazing). Many appear to have a decades-old special recipe. In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried. Raisins and sultanas may be soaked in rum for one day or one night. Bizcochos de Ron are given as gifts during the holiday season.[citation needed]

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Coconut drops

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

Coconut pie

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.

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Cornmeal pudding

Firm pudding with a sweet coconut custard topping

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Currants roll

Rolled pastry with a sweet currant filling

Heavy cake

Heavy cake

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

Peppermint candy

Peppermint candy

Rum cake

Rum cake

A rum cake or black cake is a type of dessert cake which contains rum. In most of the Caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings . Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as "black cake", is similar to a fruitcake, with a lighter texture. In Guyana, Trinidad and Tobago, Jamaica and other parts of the Caribbean, fruits are preserved in cherry brandy or rum to be used in the making of black cake. Black cake is traditionally associated with Christmas and weddings in Guyana, Jamaica, and Trinidad and Tobago. On the mainland United States, rum cakes have been popular since at least the 1970s. While many island travelers go out of their way to pick up a Caribbean variety, more and more small U.S. companies are competing, much the way that craft beers are competing with the large beer manufacturers. Some offer baked-to-order rum cakes. Some infuse the rum directly into their cakes (instead of glazing). Many appear to have a decades-old special recipe. In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried. Raisins and sultanas may be soaked in rum for one day or one night. Bizcochos de Ron are given as gifts during the holiday season.[citation needed]

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Caybrew

Caybrew

Caybrew is een biermerk van de Kaaimaneilanden. Het bier wordt gebrouwen in The Cayman Islands Brewery Ltd. te George Town. Het is een blonde lager met een alcoholpercentage van 5%. Het bier wordt sinds maart 2007 gebrouwen en is een grote concurrent geworden voor het populairste bier op het eiland, Heineken. Er wordt ook een “light”-versie met een alcoholpercentage van 3,5% gebrouwen onder de naam CayLight.

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.

Fruit juice

Fruit juice

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

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.

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.

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Mudslide

Mixed drink made with vodka, Kahlua coffee liqueur and Bailey's Irish Cream

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.

Seven Fathoms rum

Seven Fathoms rum

Rhum agricole is the French term for sugarcane juice rum, a style of rum originally distilled in the French Caribbean islands from freshly squeezed sugarcane juice rather than molasses. Rhum is the term that typically distinguishes it in French-speaking locales from the rum made with molasses in other parts of the West Indies (Rum, Ron). Cane juice rum mostly comes from Haiti, Martinique, and the Guadeloupe islands of Marie-Galante, Grande-Terre, and Basse-Terre, but is made throughout the Caribbean, including on Trinidad, Panama, the Dominican Republic and Grenada, in the Indian Ocean on Mauritius and Réunion Island, and in the Pacific Ocean on the islands of Hawaii and in Vanuatu. Most rum is made from molasses, a byproduct of sugar refining. When France began to make sugar from sugar beets around 1811, sugar prices dropped and the debt-ridden sugar factories in the French Caribbean could not survive solely on sugar production. Fresh cane juice was now available for fermenting and distilling into rum.

Smoothie

Smoothie

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements. Health food stores on the West Coast of the United States began selling smoothies with the invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King. Smoothie King expanded throughout the United States and would pioneer other smoothie businesses such as Jamba Juice. The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda. In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Ingredients such as protein powders, sweeteners, or ice cream may be used. One study found smoothies to be less satiating, despite providing the same amount of energy as unblended foods.

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Swanky

Mixed drink made with rum, lime juice, brown sugar simple syrup

Tortuga Rum

Tortuga Rum

Takamaka Rum is a brand of rum that is distilled, aged and blended in the Seychelles, at the Trois Frères Distillery, on the main island of Mahé. [citation needed] The distillery has been operating since 2002, and was founded by the d’Offay brothers, Richard and Bernard d’Offay. It is the first and only commercial rum producer and exporter in Seychelles.[citation needed] Rum was first introduced to the Seychelles in the mid 16th century by the British Navy. Sugar cane cultivation on the islands began in the late 1800s and early 1900s, primarily to supplement the supply of sugar from infrequent visits from ships. As the delivery of sugar to the islands became more frequent, the use of sugar cane began to evolve - initially to making fermented cane juice known as 'Baka'.[citation needed] Residents also have a history of making their own rhum arrangé, a mixture of local rum and a blend of herbs and spices . This is traditionally served as a digestif (post-meal drink). [citation needed]

Ackee and saltfish

Ackee and saltfish

Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. The ackee fruit is the national fruit of Jamaica. It was brought to the Caribbean from Ghana before 1725 as 'Ackee' or 'Aki', another name for the Akan people, Akyem. The fruit's scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, such as the arils prior to the opening of the husk at the ripening stage, there are shipping restrictions when being imported to countries such as the United States. Salted codfish, on the other hand, was introduced to Jamaica for enslaved people as a long-lasting and inexpensive protein source. In west Africa, ackee is mainly used as medicine or an ingredient for soap and is not consumed as food. To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch bonnet peppers, tomatoes, then seasoned with spices like pepper and paprika. It can be garnished with bacon and tomatoes, and is usually served as breakfast alongside breadfruit, hard dough bread, dumplings, or boiled green bananas.

Barbecue chicken

Barbecue chicken

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes. Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving quartering and using individual pieces. Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.

Beef lasagna

Beef lasagna

Lasagna , also known as lasagne ( Italian: [laˈzaɲɲe]), is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. The same-named Italian dish is made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella and Parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven (al forno). The resulting baked pasta is cut into single-serving square or rectangular portions. In ancient Rome, there was a dish similar to a traditional lasagna called lasana or lasanum (Latin for 'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that lasagna comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips. The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the holiday Clean Monday.

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Brown stew fish

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

Bully beef

Bully beef

Bully beef is a variety of meat made from finely minced corned beef in a small amount of gelatin. The name "bully beef" likely comes from the French bouilli (meaning "boiled") in Napoleonic times, or possibly from the head of a bull depicted on the popular Hereford brand of canned corned beef. The cans have a distinctive oblong shape. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to the Second World War. It is commonly served sliced in a corned beef sandwich. Potato-based dishes, such as "hash and hotch-potch", in which the potatoes and beef are stewed together, and "corned beef hash", where pre-boiled potatoes and corned beef are mixed with Worcestershire sauce then fried, are also made. Tinned corned beef is also used in France. Some places where British troops were present in the 20th century (especially during World War II) such as Malta, have adopted bully beef as part of their national cuisine. In February 2009, the British Defence Equipment and Support announced that they would be phasing out bully beef from ration packs as part of the introduction of the new Multi-Climate Ration Packs until this change was reversed due to backlash. The dish soup and bouilli was being called "soup and bully" by 1753, and probably earlier, with the meat portion referred to as "bully beef". As use of canned soup and bouilli increased on merchant ships and in the Royal Navy over the 19th century, sailors were also calling it bully beef and extended the expression to all canned meats. This would include corned beef, as by 1862 "very good corned beef" – in the opinion of Lord Paget – had replaced "old mahogany" on naval ships.

Callaloo

Callaloo

Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines, including the plant callaloo or dishes called callaloo, vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo and uses taro leaves (known by many local names such as 'dasheen bush', 'callaloo bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia). Since the leaf vegetable used in some regions differs, some confusion can arise among the vegetables with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African and Taino cuisine. There are two possible etymological origins for the word. The first deriving from Tupi caárurú, meaning thick leaf. The other being from Kimbundu kalulú referring to okra, similar to the present use of the word in Haitian Creole and São Tomean Portuguese.

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Cayman style beef

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

Ceviche

Ceviche

Ceviche, cebiche, sebiche, or seviche[a] is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage. The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some locations in Central America. The meat is usually marinated together with sliced or chopped onion and served with chopped cilantro. In Mexico, tomato and avocado are also usually included, and the addition of tomato sauce is common except in Chile, Panama and Peru. The ceviche accompaniments can also be different: in Ecuador, with plantain, canguil or chifles patacones, and in Colombia, Panama and Guatemala, with salty soda crackers. The northern varieties usually use cookies or toast as a garnish. In Mexico, it is served with corn tostadas or with crackers; in Panama an extra option is the spicy chombo chili pepper to taste, and in Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava or, very rarely, potatoes, and grains or seeds such as corn (boiled or roasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce; sometimes it can be accompanied by chilcano (broth made from fish heads).

Chicken stew

Chicken stew

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food. Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup.

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.

Conch

Conch

Conch is a common name of a number of different medium-to-large-sized sea snails. Conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point on both ends). In North America, a conch is often identified as a queen conch, indigenous to the waters of the Gulf of Mexico and Caribbean. Queen conches are valued for seafood and are also used as fish bait. In the United States, a rule has been proposed to list the queen conch's conservation status as threatened.

Conch chowder

Conch chowder

Tomato-based chowder made with ground conch meat

Conch stew

Conch stew

Conch soup and conch chowder are soup dishes made with conch that are traditional in various Caribbean island cuisines as well as the cuisine of Honduras. Conch chowder is also a traditional food of the Florida Keys.

Crab

Crab

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax .[a] They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers on each arm. They first appeared during the Jurassic period, around 200 million years ago.

Cracked conch

Cracked conch

Pounded and tenderized conch, dipped in batter and fried, serve with lime juice, goat pepper sauce, peas and rice

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.

Escovitch

Escovitch

Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce , and flavored with paprika, citrus, and other spices. In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. Escabeche of seafood, fish, chicken, rabbit, pork, and vegetables are common in Spain, Caribbean and Portugal. Eggplant escabeche is common in Argentina. The Spanish and Portuguese word escabeche originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from al-skepaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Portuguese and Spanish Empires and is particularly common in Latin America and the Philippines.

Fish

Fish

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

Fish taco

Fish taco

Fish tacos originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

Fish tea

Fish tea

Fish tea is a spicy soup in Caribbean cuisine and Jamaican cuisine. It is similar to a fish bouillon and can take several hours to prepare. It includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft. As much as 15 pounds of fish is added to make five gallons. Carrots and cho–cho can also be added. It is flavored with coconut milk and seasoned with various ingredients that may include black pepper, salt, thyme, butter, scallion and season–all." Fish tea is similar to traditional "rundown", but instead of chunks the ingredients are boiled until they are in a "soupy liquid form". Some believe it to be an aphrodisiac and it is associated with various legends and rumors:

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Fried crab

Crab meat stir fried with onions and scotch bonnet peppers

Fried fish

Fried fish

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

Goat stew

Goat stew

Stewed goat, commonly made with goat heads and feet

Green sea turtle

Green sea turtle

The green sea turtle , also known as the green turtle, black (sea) turtle or Pacific green turtle, is a large species of sea turtles of the family Cheloniidae. It is the only species in the genus Chelonia. Its range extends throughout tropical and subtropical seas around the world, with two distinct populations in the Atlantic and Pacific Oceans, but it is also found in the Indian Ocean. The common name refers to the usually green fat found beneath its carapace, due to its diet strictly being seagrass, not to the color of its carapace, which is olive to black. The dorsoventrally flattened body of C. mydas is covered by a large, teardrop-shaped carapace; it has a pair of large, paddle-like flippers. It is usually lightly colored, although in the eastern Pacific populations, parts of the carapace can be almost black. Unlike other members of its family, such as the hawksbill sea turtle, C. mydas is mostly herbivorous. The adults usually inhabit shallow lagoons, feeding mostly on various species of seagrasses. The turtles bite off the tips of the blades of seagrass, which keeps the grass healthy.

Grouper

Grouper

Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets , the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae.

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 pork

Jerk pork

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The art of jerking 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.

Lionfish

Lionfish

Pterois is a genus of venomous marine fish, commonly known as lionfish, native to the Indo-Pacific. It is characterized by conspicuous warning coloration with red or black bands, and ostentatious dorsal fins tipped with venomous spines. Pterois radiata, Pterois volitans, and Pterois miles are the most commonly studied species in the genus. Pterois species are popular aquarium fish. P. volitans and P. miles are recent and significant invasive species in the west Atlantic, Caribbean Sea and Mediterranean Sea. Pterois was described as a genus in 1817 by German naturalist, botanist, biologist, and ornithologist Lorenz Oken. In 1856 the French naturalist Eugène Anselme Sébastien Léon Desmarest designated Scorpaena volitans, which had been named by Bloch in 1787 and which was the same as Linnaeus's 1758 Gasterosteus volitans, as the type species of the genus. This genus is classified within the tribe Pteroini of the subfamily Scorpaeninae within the family Scorpaenidae. The genus name Pterois is based on Georges Cuvier's 1816 French name, “Les Pterois”, meaning "fins" which is an allusion to the high dorsal and long pectoral fins.

Mackerel

Mackerel

Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of The Cambridge Economic History of Europe to remark: "There are more references to stinking mackerel in English literature than to any other fish!" In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.

Mahi

Mahi

The mahi-mahi or common dolphinfish (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin, it is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii and the Indian Ocean. The name mahi-mahi comes from the Hawaiian language and means 'very strong', through the process of reduplication. By chance in Persian, mahi (ماهی) means 'fish', but the word mahi-mahi is Hawaiian. Though the species is also referred to as the common dolphinfish, the use of dolphin can be misleading as they are not closely related to dolphins; see Coryphaena for the possible etymologies of dolphinfish. In parts of the Pacific and along the English-speaking coast of South Africa, the mahi-mahi is commonly referred to by its name in Spanish, dorado. On the Mediterranean island of Malta, the mahi-mahi is referred to as the lampuka. In Indonesian, they are called ikan lemadang.

Mannish water

Mannish water

Mannish water is a goat soup in Caribbean cuisine. It is believed to be an aphrodisiac and is made from various goat parts. The soup has been sold packaged since 2006 when it competed for Best New Food Idea in a competition covered by The Jamaica Observer. The Spicy Hill Farms company is behind the product, an offering of "Jamaica's favourite party soup". The meal has been part of Maroon celebrations for over 300 years. The pieces of goat are seasoned with local herbs and spices, and cooked along with vegetables and 'food' - yam, potato, bananas and dumplings." Feedback indicated it was going to be as popular as Tastee patties. The Observer reported that mannish water is still popular at 'dead yard' functions, large stage shows and parties . The food company's factory is in the hills bordering Manchester and Trelawny parishes. According to the Rough Guide, mannish water is traditionally served to a groom on his wedding night. It is also discussed as a cultural feature in books about Jamaica.

Marlin

Marlin

Marlins are fish from the family Istiophoridae, which includes 11 species. The family's common name is thought to derive from their resemblance to a sailor's marlinspike.

Moros y Cristianos

Moros y Cristianos

Moros y Cristianos is a traditional Cuban dish served both in homes and in restaurants. It is the Cuban version of rice and beans, a dish found throughout Latin America, the Caribbean, and in the Southern United States.[citation needed] Moros y Cristianos means 'Moors and Christians'. Moros refers to the black beans, and Cristianos to the white rice. The name of the dish is a reference to the African Muslim governance of the Iberian Peninsula from the early 8th century through the Reconquista .[citation needed] Onions, garlic, and bell pepper are commonly used as a sofrito. To this sofrito are added the white rice and pre-boiled black beans, as well as the water that the beans were boiled in. Other seasonings such as oregano and bay leaf are often added to the dish to give additional flavor.

Octopus

Octopus

People of some cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain. Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki.

Oxtail stew

Oxtail stew

Oxtail soup is a soup made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. Different versions of oxtail soup exist: an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; Korean; Chinese; a fried/barbecued oxtail combined with a soup variation which is a popular dish in Indonesia, where it is called sop buntut; and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. Though translated literally as "oxtail soup" , this version of the dish is somewhere between a soup and a stew. One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients rather than ingredients that have been diced or shredded, as is the norm with Chinese soup. Chunks of oxtail, potato, carrots, cabbage, tomato, and mushrooms are mixed in water, and salted to taste. The mixture should be heated at a slow boil, to allow time for the ingredients to release their flavors. In particular, the tomatoes and potatoes should largely disintegrate into the water, giving the broth a reddish-orange coloration and thickening it. As to be expected, oils from the oxtail lend most of the flavor. The soup is served with all of the ingredients. In the Hawaii version, the ingredients, preparation, and flavor is very reminiscent of Vietnamese pho broth. The broth has a sweet and subtle flavor of star anise, a common signature of oxtail soup in Hawaii popularized by Kapiolani Coffee Shop. In addition to star anise, common spices include ginger, onions, chen pi (dried citrus peel), peppercorns and bay leaves. Fish sauce or whisky are sometimes added to the broth. Raw peanuts, dried shiitake mushrooms, and mustard cabbage are often stewed with the soup. The soup is garnished with scallions and cilantro, with fresh grated ginger and soy sauce for dipping or as a condiment. Contemporary versions also offer the dish in the form of ramen and pho.

Patties

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 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 including the Caribbean coast of Nicaragua, Costa Rica and Panama. It is traditionally filled with seasoned ground beef, but other fillings include chicken, pork, lamb, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese. Jamaican patties are typically seasoned with onions, garlic, thyme, oregano and chili peppers, especially the Scotch bonnet pepper. In non-Jamaican-based restaurants, the composition may be extended to include low-fat, whole wheat crusts or the absence of chilies. In Jamaica, the patty is often eaten as a full meal, especially when paired with coco bread. It can also be served as a snack or appetizer in 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 butter or margarine, which provides the flaky pastry, and curry powder containing turmeric, which provides the yellow colour.

Pepper steak

Pepper steak

Pepper steak is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.[citation needed] Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak. Similar adaptations of the Chinese qīngjiāoròusī (青椒肉丝; 青椒肉絲) include gochu-japchae (고추잡채; "pepper japchae")[citation needed] found in Korean Chinese cuisine and chinjao-rōsu (青椒肉絲) found in Japanese Chinese cuisine.

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.

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Red bean soup

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

Rice and peas

Rice and 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.

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.

Rundown

Rundown

Run down, also referred to as rundown, run dun, rondón, fling-me-far, and fling mi for, is a stew dish in Jamaican cuisine and Tobago cuisine. The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea. It consists of a soup made up of reduced coconut milk, with different types of seafood , plantain, yam, tomato, onion, and seasonings. Mackerel and salted mackerel are often used in the dish. Other fish are also used, including locally caught fish, cod, salt cod, shad, other oily fish, red snapper, swordfish, pickled fish, bull pizzle, and cassava. Traditionally, the dish is served with side dishes of dumplings or baked breadfruit. Run down is typically available in Jamaican restaurants, and is also a traditional Jamaican breakfast dish. It is a common dish in the Antilles, insular Colombia, Honduras, Panama, Costa Rica, Nicaragua and Venezuela, also.

Salt beef and beans

Salt beef and beans

Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef".

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.

Shrimp curry

Shrimp curry

Shrimp curry , also known as prawn curry, is a typical curry dish of Burmese cuisine, Indonesian cuisine in Indonesia (Aceh and West Sumatra), Indo-Portuguese cuisine in India (Goa) and Portugal, Mozambican cuisine in Mozambique and Thai cuisine in Thailand (Phuket). As the name suggests, this is a dish prepared with shrimp (locally also referred to as prawn), typically cooked in a thick sauce of a yellow hue. Among other ingredients are grated coconut, turmeric, cumin, coriander, chilli, onion, garlic, tamarind, vinegar, sugar and salt. It is usually accompanied by white rice. In Burmese cuisine, prawn sibyan (ပုစွန်ဆီပြန်) is a traditional Burmese curry of whole prawns cooked in a sibyan gravy of aromatics and shrimp oil (ပုစွန်ဆီ), which is similar to tomalley.

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.

Steamed fish

Steamed fish

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

Stew pork

Stew pork

Slow-cooked pork and vegetable stew

Tuna

Tuna

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which averages 2 m (6.6 ft) and is believed to live up to 50 years. Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.

Turtle stew

Turtle stew

Turtle soup, also known as terrapin soup, is a soup or stew made from the meat of turtles. Several versions of the soup exist in different cultures, and it is often viewed as a delicacy. The principal characteristic of turtle meat is that the broth it is cooked in becomes extremely gelatinous once cooled. Turtle meat has no characteristic taste on its own, so the flavor of turtle soup depends entirely on seasoning. Mock turtle soup is made from other gelatine-producing meat such as calf's head and calf's feet.

Wahoo

Wahoo

Whelk

Whelk

Whelks are any of several carnivorous sea snail species with a swirling, tapered shell. Many are eaten by humans, such as the common whelk of the North Atlantic. Most whelks belong to the family Buccinidae and are known as "true whelks." Others, such as the dog whelk, belong to several sea snail families that are not closely related. True whelks are carnivorous, and feed on annelids, crustaceans, mussels and other molluscs, drilling holes through shells to gain access to the soft tissues. Whelks use chemoreceptors to locate their prey. Many have historically been used, or are still used, by humans and other animals as food. In a 100-gram (3+1⁄2-ounce) reference serving of whelk, there are 570 kilojoules (137 kilocalories) of food energy, 24 g of protein, 0.34 g of fat, and 8 g of carbohydrates.

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.

Bammy

Side, Snack, Appetizer

Bammy

Bammy is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. Today, it is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad. Bammies have been consumed since pre-Columbian times and is believed to have originated with the native Arawak people. For centuries, it was the bread staple for rural Jamaicans until the cheaper, imported wheat flour breads became popular in the post-World War II era. In the 1990s, the United Nations and the Jamaican government established a program to revive bammy production and to market it as a modern, convenient food product.

Breadfruit

Side, Snack, Appetizer

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

Side, Snack, Appetizer

Cassava

Manihot esculenta, commonly called cassava, manioc, or yuca , is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy root tuber. Cassava is predominantly consumed in boiled form, but substantial quantities are processed 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 in the case of both farinha and garri).

Coco bread

Side, Snack, Appetizer

Coco bread

Coco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean. The bread contains milk or coconut milk and is starchy and slightly sweet in taste. It is made to be split in half and is often stuffed with a Jamaican patty or other filling to form a sandwich. It is a standard item in school cafeterias and bakeries. Flour, butter or oil, yeast, sugar, and milk or coconut milk are combined to form a soft dough, which after rising is separated into portions which are rolled out, coated with butter or oil, and folded before baking to make an easy-to-split roughly wedge- or half-moon-shaped bun. It is a dense, moist, starchy bread and slightly sweet in taste.

Coconut rice

Side, Snack, Appetizer

Coconut rice

Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice, too, is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania. Rice cooked in coconut milk is common in Indonesian cuisine, with each region having developed their own version of it. Plain coconut rice is usually made from white rice, coconut milk, ginger, fenugreek seed, lemongrass and pandan leaves, with the most common coconut rice recipe in Indonesia being nasi uduk from Jakarta. Other coconut milk rice recipes include nasi gurih from Aceh and Javanese nasi liwet. Nasi kuning is Indonesian yellow rice which is similar to coconut rice with addition of turmeric as a coloring and flavoring agent. Other types of coconut rice recipes take the form of dumplings, such as burasa from Makassar and lemang popular in Minangkabau.

Coleslaw

Side, Snack, Appetizer

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.

Conch fritters

Side, Snack, Appetizer

Conch fritters

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

Dumplings

Side, Snack, Appetizer

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.

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Side, Snack, Appetizer

Festival

Elongated cornmeal fritters

Fish tea

Side, Snack, Appetizer

Fish tea

Fish tea is a spicy soup in Caribbean cuisine and Jamaican cuisine. It is similar to a fish bouillon and can take several hours to prepare. It includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft. As much as 15 pounds of fish is added to make five gallons. Carrots and cho–cho can also be added. It is flavored with coconut milk and seasoned with various ingredients that may include black pepper, salt, thyme, butter, scallion and season–all." Fish tea is similar to traditional "rundown", but instead of chunks the ingredients are boiled until they are in a "soupy liquid form". Some believe it to be an aphrodisiac and it is associated with various legends and rumors:

French fries

Side, Snack, Appetizer

French fries

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.

Fried plantains

Side, Snack, Appetizer

Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called dodo in Yoruba in South West 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 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, Nicaragua, Puerto Rico, and to a lesser extent Cuba. it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. Puerto Rico has mofongo, a dish consisting of fried and pounded plantains with chicharrón, spices, fat (butter, lard or olive oil) and usually in a broth or served with meat, seafood on top or on the side. 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 Nicaragua and the Spanish-speaking Caribbean. In Honduras and Venezuela they are referred to as tajadas. Puerto Rico also has arañitas (spiders), where green and yellow plantains are shredded together, seasoned shaped into patties, then fried until crisp. Other traditional fried plantain dishes in Puerto Rico include alcapurria, pionono, ralleno de amarillo (similar to papa rellena but made with yellow plantain), and bolitas de plantain (plantain dumpling). Fried plantain may be served as a snack, a starter or as a side dish to the main course, such as with Jollof rice, spicy barbecued meat, tomato stew or beans. It is made in different ways: salted or unsalted, cut into "ears", "fingers", can be diced, or fried whole.

Fruit

Side, Snack, Appetizer

Fruit

Avocado, bananas, breadfruit, coconuts, grapefruit, lemons, limes, mangoes, oranges, pineapples, plantains, Spanish lime

Johnnycake

Side, Snack, Appetizer

Johnnycake

Johnnycake, also known as 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 Bahamas, Belize, Bermuda, Canada, Colombia, Curaçao, Dominican Republic, Jamaica, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States. 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. The earliest attestation of the term "johnny cake" is from 1739 ; the spelling "journey cake" is attested only from 1775 on the Gulf Coast, but may be the earlier form.

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