lush vegetation found in the Caribbean, with exotic fruits, vegetables and nuts, has affected the Caribbean cuisine. Define a particular trend or influence is very difficult, because each island has been a different story. As a result, the Caribbean cuisine has evolved fusion of different influences. English, French, Spanish, Dutch, East Indian, Chinese, Native American Indians and other nationalities are the recipes that are adopted and amended by the Indians in the West.
The largest ethnic group descended from the Caribbean, the Africans who were brought as slaves in the Caribbean. As a result, African-Caribbean food seems quite visible in most, if not all the islands. Using Bush in March provisions dasheen (taro) and produces ochroes callaloo, peas and beans, the use of pepper and cook, stew cooking methods and an open coal fire strongly influenced Africans. They also developed recipes for pig feet, cow heel and oxtail (shares are disposed of plantation owners).
Spices in India, the Far East, Europe, together with West Indian flavors, nutmeg, Chadon Goods (cilantro) leaves, and other preservatives are used by the Amerindians, the original of these islands, have significantly influenced the Caribbean cuisine.
East Indian cuisine in the Caribbean is essentially a mixture of flavors and colors. The use of various spices are indispensable to Indian food in the Caribbean. Turmeric (Haldi) is the most commonly used spice in Indian cooking. Cumin (geera) seeds and powder are blended with other spices to create different curry mixes. Curry was an important part of the daily diet of local populations of this region. Some variations have evolved from the original concept of curry place of immigrant workers from India.
European courts have been rendered in the Caribbean food that has been heavily influenced by Spanish, English, Portuguese and French. Some examples are criminals pastels and pork with garlic, Christmas specialties, fish broth and soup, white bread and fruit cakes and pastries. Herbs French and Spanish also introduced such as thyme, oregano and chives.
Local ingredients are also included in the cuisine of the Caribbean. Fish and shellfish are quite common, and are combined with fruit and vegetables in a wide range of salads, appetizers and D-Hor to produce exciting, tantalizing foods, which are mainly the Caribbean. Some examples include accras salted fish and shrimp, crabs back, COO COO callaloo dive ball.
Coconut and rum are popular with other ingredients, coconut, coconut milk in the form, which is widely used in sweet and savory dishes, adding a rich flavor and creamy pea and rice dishes and stews. Joy of sweet breads and other sweets, and coat shrimp and other seafood, such as frying or grilling.
Rum used to soften the meat stewed improve the taste and a number of tropical drinks like the famous rum punch, a mixture of fruit juice and rum. These influences, materials, and has developed a food pilot now been identified as the Caribbean Fusion.
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