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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 TSHURA Cooking Level: Intermediate Home Town: Santa Rosa Heights, Arima Borough, Trinidad And Tobago Living In: New York, New York, USA

About me: I was born and raised on the beautiful caribbean island of Trinidad (as in Trinidad & Tobago). I moved to NY at the age of 17 to go to college and just before I started college, I got my first job; in a restaurant! I have always loved cooking and baking, but that is when I realized it was my true passion. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »