Caribbean Food – A little history

The Arawak, Carib, and Taino Indians of the first residents of the island in the Caribbean. The first residents occupied the islands in the presence of the British Virgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad and Jamaica. The Taino started the process of cooking meat and fish in large clay pots. The Caribbean had a major impact on the early history of the Caribbean, was named the Caribbean and after this country.
When do the Europeans brought African slaves to the region, mainly composed of slaves to feed the diet of slave owners would not want to eat. Therefore, that inventive slaves, and their food mixed with traditional African staples found in the islands. Africa introduced okra, callaloo, cakes, fish, saltfish, ackee, and maróg souse, mangos, and the list continues. The technique is known today as “kitchen” jerk, and the resolution involves a slow cooking meat. Much of Indian cooking culture remains alive and well in the Caribbean today, with the introduction of curried meats and curry powder.
Sign the rice, which is always home cooked meals island staple. The Chinese also introduced mustard, and the Portuguese sailors introduced the popular codfish soon. Among the fruit trees and fruits brought from Spain orange, lemon, ginger, banana, fig, palm, sugarcane, grapes, tamarind and coconut.
Even Polynesian islands play an important role in Caribbean cuisine. Breadfruit is a staple food of the present day Caribbean
America is responsible for the introduction of beans, corn, squash, potatoes, tomatoes, paprika and pepper to the Caribbean.
Food service in the Caribbean Islands that have influenced world culture, but each island adds its own special flavor and cooking technique.