Saint Lucia

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

The avocado, alligator pear or avocado pear is a medium-sized, evergreen tree in the laurel family (Lauraceae). It is native to the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was prized for its large and unusually oily fruit. The tree likely originated in the highlands bridging south-central Mexico and Guatemala. Avocado trees have a native growth range from Mexico to Costa Rica. Its fruit, sometimes also referred to as an alligator pear or avocado pear, is botanically a large berry containing a single large seed. Sequencing of its genome showed that the evolution of avocados was shaped by polyploidy events and that commercial varieties have an hybrid origin. Avocado trees are partly self-pollinating, and are often propagated through grafting to maintain consistent fruit output. Avocados are presently cultivated in the tropical and Mediterranean climates of many countries. Mexico is the world's leading producer of avocados as of 2020, supplying nearly 30% of the global harvest in that year. The fruit of domestic varieties have smooth, buttery, golden-green flesh when ripe. Depending on the cultivar, avocados have green, brown, purplish, or black skin, and may be pear-shaped, egg-shaped, or spherical. For commercial purposes the fruits are picked while unripe and ripened after harvesting. The nutrient density and extremely high fat content of avocado flesh are useful to a variety of cuisines and are often eaten to enrich vegetarian diets.

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.

Hot chocolate with spices such as nutmeg, cinnamon, cloves

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".

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 .

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

Avocado, bananas, breadfruit, cherries, coconut, golden apples, grapefruit, guava, limes, mangoes, oranges, papaya, passionfruit, pineapples, starfruit, sugar apple, tamarind, tangerines, watermelon, wax apple

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.

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.

A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines. Banana cake is prepared using banana as a primary ingredient and typical cake ingredients such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a food processor or electric mixer and mixed into the cake batter, and the cake can also be topped or garnished with sliced bananas. Banana cake may be prepared as a use for browned or overly-ripe bananas. Chocolate may be used as an ingredient, which along with the banana is an enjoyable flavor combination for some people. Nuts such as walnuts and macadamias may be used in the batter and to top and garnish the cake. An icing or glaze may be used in the cake's preparation, which can include alcoholic beverages such as bourbon in it. Banana cake can be baked, and also prepared as a steamed cake, for which a food steamer may be used. Banana cake may have a moist texture. It can be prepared as a layer cake, and the cake batter can be used to prepare banana muffins and cupcakes. It can be prepared as a vegetarian dish and as a low-fat dish.

Coconut cake is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes. Typically, the cakes used in coconut cake are either white or yellow cakes. While some recipes do not call for coconut flavor in the cake itself, there are others that replace the milk with coconut milk and/or use coconut extract. It is also common to brush the cakes with a simple syrup to make it more moist. Often the cake layers are filled with either a white frosting or coconut pastry cream. Traditionally, the cake is frosted with a 7-minute frosting, but cream cheese icings and buttercreams are not uncommon. Like the cakes, coconut flavor is not always a must in the frosting. One constant characteristic of coconut cake is the use of shredded coconut to cover the frosting. One popular variation of coconut cake is coconut poke cake. While traditional coconut cake is round and multi-layered, coconut poke cake is either a white or yellow cake that is rectangular and single-layered. What makes it a "poke" cake are the holes made into the cake to act as pores to absorb a coconut liquid mixture or cream of coconut, such as CoCo Lopez. Afterwards, the cake is frosted with a whipped topping.

Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. This delicacy is made using either suji or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa) and dried fruits. The dumpling is then fried in ghee to give it a crispy texture. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. Gujhias are particularly popular in the Uttar Pradesh, Rajasthan, Gujarat, and Bihar regions of India, where they are prepared during Holi and Diwali festivities. In Bihar, dry ones are called Pedakiya and are very popular, particularly during Chhath. There are two types of pedakiya made in Bihar: one with suji/rawa (semolina) and another with khoa. In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins, and other nuts and then deep-fried in ghee. In khoa pedakiya, pure khoa is mixed with nuts and sugar and then deep-fried.

Rolled pastry with a sweet currant filling

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.

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 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.

A cocktail is a mixed drink, usually alcoholic. Most commonly, a cocktail is a combination of one or more spirits mixed with other ingredients, such as juices, flavored syrups, tonic water, shrubs, and bitters. Cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails. The origins of the word cocktail have been debated . The first written mention of 'cocktail' as a beverage appeared in The Farmers Cabinet, 1803, in the United States. The first definition of a cocktail as an alcoholic beverage appeared three years later in The Balance and Columbian Repository (Hudson, New York) May 13, 1806. Traditionally, cocktail ingredients included spirits, sugar, water and bitters; however, this definition evolved throughout the 1800s to include the addition of a liqueur.

Hot chocolate with spices such as nutmeg, cinnamon, cloves

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 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.

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.

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.

Coffee liqueur

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.

Peanut punch is a beverage that is popular in the Caribbean. The main ingredients of the drink include peanuts/peanut butter, milk and sugar. However, variations occur whereby regular milk is often replaced or added to a mixture including condensed milk, spices , corn flakes, Angostura bitters, glucose powder and quite often granola mix. The drink is often regarded by some to be an aphrodisiac due to its high fat, protein and overall energy content. In Trinidad, it is made with peanut butter, milk, sugar and sometimes spices. Rum is sometimes used as an ingredient. It is also available commercially in supermarkets and grocery stores as well to cater those markets. In Trinidad and Tobago, peanut punch is a popular drink that is often sold on sidewalks or in established food stores. The drink is traditionally marketed as an energy drink and made with a variety of ingredients according to the vendor. In Jamaica, peanut punch is made with roasted peanuts, peanut butter, or commercial peanut powder mixes. White rum or stout beer is often added, as well as condensed milk or another sweetener with milk, water, and spices.

Rum and Coke, or the Cuba libre , is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. Traditionally, the cola ingredient is Coca-Cola ("Coke") and the alcohol is a light rum such as Bacardi; however, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks. Drink critics often consider the drink mediocre, but it has been noted for its historical significance.

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.

Shandy is beer mixed with a lemon flavoured beverage, often lemonade, usually half lemonade and half beer, resulting in a lower ABV for the finished drink. Shandies are popular in Europe, Australia, New Zealand, South Africa, and Canada. In some jurisdictions, the low alcohol content of shandies exempts them from laws governing the sale of alcoholic beverages. The debated origin of the term is shortened from shandygaff, from Britain in 1853 and itself of obscure source.

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.

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.

Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in South Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.

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.

Coffee liqueur

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

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.

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."

A barracuda is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena, the only genus in the family Sphyraenidae, which was named by Constantine Samuel Rafinesque in 1815. It is found in tropical and subtropical oceans worldwide ranging from the eastern border of the Atlantic Ocean to the Red Sea, on its western border the Caribbean Sea, and in tropical areas of the Pacific Ocean. Barracudas reside near the top of the water and near coral reefs and sea grasses. Barracudas are targeted by sport-fishing enthusiasts. The common name "barracuda" is derived from Spanish, with the original word being of possibly Cariban origin.

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.

Bouillon is a Haitian soup. This name comes from the French verb bouillir, meaning to boil. It is made with sliced meat, potatoes, sliced plantains, yam, spinach, watercress, cabbage, and celery (other ingredient variations exist), and cooked as a mildly thick soup.

Savory breadfruit and cheese pie

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.

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).

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.

Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.

Curry, made with goat, pork, chicken, these recipes were brought to Guadeloupe and Martinique by immigrants from Sri Lanka in the 19th century, and are named after Colombo, the capital of Sri Lanka

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.

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".

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.

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

Ceviche, grilled, pan-fried, stew, salad, fritters, Creole style, steamed

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.

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

Saltfish and unripe bananas

A dish of unripe bananas, saltfish, vegetables, onions, bell peppers

Chicken cooked over a flame

Fish cooked over a flame

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

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 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 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 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.

Kebab , kabob (North American), kebap, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East. Many variants of kebab are popular around the world, including the skewered shish kebab or the doner kebab with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as tas kebab. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

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.

A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when baking. The origins of the meat pie have been traced back to the Neolithic period, around 6000 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts.

Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.

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.

Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While Asian noodles originated in China, pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.

Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day. Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the cassareep starts preserving the meat.

Pan-fried fish, commonly served with a tomato-based creole sauce

Curry, jerk, chops, ribs, roast

A ham hock or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces. It is often added to soups, such as pea and ham soup, with the meat being added to the soup prior to serving. It can also be added to savoury pies. The meat of particularly meaty hocks may be removed and served as is. Ham hocks, like hog jowls (pigs' cheeks), add a distinctive flavor to various dishes. This is particularly true for collard greens, mustard greens, cabbage, green beans and navy beans. Ham hocks are essential ingredients for the distinct flavor in soul food and other forms of American Southern country cooking. In the Appalachian Mountains, it is common to add ham hocks along with chopped onion and spices to pots of pinto beans to make the meal more hearty. In the Mid-Atlantic States, in rural regions settled by the Pennsylvania Dutch, hocks are a commonly used ingredient for making a kind of meat loaf called scrapple. Eisbein is the name of the joint in north German, and at the same time the name of a dish of roasted ham hock, called Schweinshaxe in Bavaria, Stelze in Austria and Wädli in Switzerland. The dish is very popular in Poland, using this cut. The dish is also popular in the Czech Republic, where it is most popular in Ostrava, close to the Polish border. It is the most popular dish in Polish-Czech Silesia, where it is served in a soup made from sauerkraut called Golonka (Czech: Vepřové koleno). Ham hocks are also popular when boiled with escarole, more commonly called endives, in Italian-American cuisine. Fläsklägg med rotmos is a Swedish dish consisting of cured ham hocks and a mash of rutabaga and potatoes, served with sweet mustard. In Canada, and particularly Montreal, ham hocks are referred to as "pigs' knuckles" and are served in bistros and taverns with baked beans.[citation needed] In northern Italy ham hocks are referred to as stinco, and is often served roast whole with sauerkraut.

Chicken stew with coconut and sweetened with treacle

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.

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.

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.

Sea snail is a common name for slow-moving marine gastropod molluscs, usually with visible external shells, such as whelk or abalone. They share the taxonomic class Gastropoda with slugs, which are distinguished from snails primarily by the absence of a visible shell. Determining whether some gastropods should be called sea snails is not always easy. Some species that live in brackish water can be listed as either freshwater snails or marine snails, and some species that live at or just above the high tide level (for example, species in the genus Truncatella) are sometimes considered to be sea snails and sometimes listed as land snails. Sea snails are a very large and diverse group of animals. Most snails that live in salt water respire using a gill or gills; a few species, though, have a lung, are intertidal, and are active only at low tide when they can move around in the air. These air-breathing species include false limpets in the family Siphonariidae and another group of false limpets in the family Trimusculidae.

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.

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens. Despite the name, shellfish are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).

A shrimp or shrimps (UK) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.

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 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.

A suckling pig is a piglet fed on its mother's milk . In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name lechón (Spanish) or leitão (Portuguese). The meat from suckling pig is pale and tender and the cooked skin is crisp and can be used for pork rinds. The texture of the meat can be somewhat gelatinous due to the amount of collagen in a young pig.

Sushi is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). The creator of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.

Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s. Chicken roasted in tandoor-like ovens is documented in the Harappan civilization of the Bronze Age of Indian subcontinent, as early as 3000 BC. Much later, the Sushruta Samhita records meat being cooked in an oven after being seasoned with black mustard (rai) powder and fragrant spices.

The yellowfin tuna is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna. The species name, albacares ("white meat") can also lead to confusion: in English, the albacore (Thunnus alalunga) is a different species, while yellowfin is officially designated albacore in French and referred to as albacora by Portuguese fishermen.

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

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.

Banana ketchup, also known as banana sauce , is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a wartime shortage of tomatoes but a comparatively high production of bananas. In Filipino households, this condiment is used on many dishes: Filipino spaghetti, omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue, chicken skewers, fried chicken, and other meats.

Boudin, black pudding in English, is essentially pig’s guts filled with blood and other ingredients, such as onions, spinach, etc. The added ingredients vary in French, Luxembourgish, Belgian, Swiss, Québec, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. The Anglo-Norman word boudin meant 'sausage', 'blood sausage', or 'entrails' in general. Its origin is unclear. It has been traced both to Romance and to Germanic roots, but there is not good evidence for either (cf. boudin). The English word pudding probably comes, via the Germanic word puddek for sausage, from boudin. Some modern chefs, such as John Folse and Olivier Poels, attribute boudin to ancient Greece by way of Aphtonite, to whom they attribute the first mention of boudin noir in the Apicius.