The Caribbean

The Caribbean

Climate
Tropical, moderated to a certain extent
Conventional division Long rainy season and dry season Hurricanes constant feature of most of the Caribbean, with a season lasting from June to November Hurricanes constant feature of most of the Caribbean

Climate and Vegetation

Good soil and climate for agriculture Oil, iron, ore, and bauxite Plays host for large, migratory schools of fish, turtles,

and coral reef formations

Fish and shrimp important to coastal area

Vegetation

Vegetation

Ackee Arrowroot Avocado Banana Beet Bilimbi Black Eyed Peas Broboli Cabbage Cacoa Calabaza Carrots Cassava Cauliflower Celery Chives Coconut

Guava Lettuce Mango Mustard Papaya Sweet Pepper Chili Pepper Pumpkin Radish Rice Shallot Squash Sweet Potato Tomato Watermelon Yams

History of Food and Cooking

 Food plays a central role in family life and traditions in

the islands. The majority of Caribbean cooking consists of the use of fresh foods that are enhanced by island spices and herbs. The flavor of the Caribbean started off very simple in the kitchens of local women who were creative with the items they happened to have on hand. Most of these women did not have a tremendous amount of food, which meant that making meals on a daily basis called for a lot of creativity.

Influences of other cultures

The cuisine of the Caribbean is like a cultural patchwork

quilt that includes Spanish, British, French, Dutch and African settlers. The unique taste of Caribbean food is due to the influences of various cultures on the food of the islands. The interactions between the different cultures have led to more than just an exchange of ideas but to the exchange of cuisine that was adapted to the ingredients available in the region.

Who contributed what?

The native Indians planted sweet potatoes and

arrowroot and grilled their food over open fires using thin green sticks called barbacoa, from which we have the word barbeque. This process gives the meat a special flavor that can only be found in the Caribbean.

Spanish and European

The Spanish and the Europeans were the ones that started using coffee,

sugar cane, breadfruit and the various fruits of the island to add taste and flavor to the food. The arrival of the Europeans was at the same time of slaves, who also had their traditional foods. Thus, the use of okra, ackee and callaloo became part of Caribbean cuisine and it still exists today.

For many years none of the traditional recipes were written down as the people just used whatever ingredients were available in their regions to add taste to the food. The Caribbean is a virtual melting pot of worldwide cuisine blended into one that has become famous, so much so that it is cooked and sold all over the world.

Animals for Food Supply

 Ox tails, cowheels, pig feet, souse, salt meats, offal,

and are popular in Caribbean cuisine. This is due to the fact that the role that meat, poultry and wild game play in Caribbean cuisine is much different than in other world cuisines. Because local livestock was usually raised free-range and land was limited, large-scale production of meat animals (especially beef) wasnt feasible. In the past, fresh meat was a luxury food. It wasnt always available and when it was, the cost was expensive.

Animals for Food Supply Cont.

Also, the short supply of fresh local meat brought about the

importation of meats, which drove up prices as well. It wasnt always of the best quality. Consequently, as Caribbean cooking developed, meat was used to flavor dishes and not as the focus of the meal. Caribbean households sustained themselves considerably well with a supply of free roaming, small yard animals such as rabbits, goats, pigs, ducks, turkeys and chickens whose meat is often grilled. Many islanders continue this practice today.

Animals for Food Supply Cont.

Before the introduction of domesticated meat animals, the natives

hunted a wide variety of wild game, fish, and fowl. Until refrigeration became a common practice, preservation methods of meat, game and fowl included drying, smoking, salting, pickling, and jerking. Even though these methods arent necessary in modern times, there is an acquired taste for them and as a result these practices are still used.