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Atlantic and Caribbean

Named after the Carib, aggressive tribes who overwhelmed the peaceful Arawak before themselves falling victim to Europeans, the Caribbean is home to hundreds of islands, including a long arc of islands that run northwestwardly from just off the Venezuelan coast to Cuba off the Florida coast. Caribbean cuisines were largely determined by European colonizers (Dutch, Spanish, French, British), by the countries they traded with, and by the slaves and laborers who worked the plantations. West Africans contributed yams, peanuts, black-eyed peas, okra, and plantains. Cuba, the Dominican Republic, and Puerto Rico show Spanish influence, characterized by plentiful pork and rice dishes. Jamaica has an English flavor, characterized by tea time and fish and chips. Famous for “jerked” meats, Jamaican cuisine also features conch and crab fritters, fish soups, and pork stews. The Caribbean gave birth to barbecue – the word comes from an Arawak word “brabacot” (which became barbacao in Spanish and barbecue in English).

Featured Cook Crystal Cooking Level: Intermediate Home Town: Nassau, New Providence, Bahamas Living In: Jacksonville, Florida, USA

About me: I'm from the Bahamas and now live in Jacksonville, Florida. I work as a mailroom clerk and I'm a single parent to a six year old son, Kason. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »