Pervasive throughout the islands, particularly in ones with a strong Spanish heritage like the Dominican Republic and Cuba, roast pork is typically served alongside other regional staples such as rice and beans, as well as plantains. It is typically made with regional sausages, chicken, pork, or cured seafood, served over rice and vegetables. This staple is eaten throughout the Caribbean, it is either fried or cooked to be enjoyed as a tasty side dish or appetizer.
Its most treasured dish is served all around the Caribbean, so it is prepared in various ways depending on the island. Caribbean food uses various types of meats that are found on islands in their locality, like fish, beef, pork, and poultry. It uses the islands large array of ingredients like coconut, sweet potato, beans, rice, cassava, bell pepper, coriander, tomatoes, and chickpeas.
Lima beans, black-eyed peas, corn, yams, sweet potatoes, cassava, and taro roots are native to the Caribbean islands, so they are added liberally in the Caribbean dish. Coconut milk, beans or peas are frequently included in many Caribbean rice dishes, which are cooked differently depending on the region. Rice & Peas, rice and peas are central to Caribbean cuisine, a source of pride for many families.
The islands of the Caribbean are also known for their spicy chilies (mostly Habanero or Scotch Bonnet, with the latter being more prevalent in Jamaica), omnipresent rice and beans, and nutritious starch, cassava. Scotch Bonnet pepper marks the spices used in Caribbean cuisine, while the islands roots and fruits determine the exotic stews characteristic of Caribbean cuisine. The flavorful dishes are marinated with spicy jerk spices, including scotch Bonnet peppers, and are a popular method of preparation in the region.
Marrying elements from the Afro-Caribbean, French, Indian, and Amerindian styles, French Creole food explodes with uniquely spicy, flavorful flavors. Whether you are enjoying food borne from a vigor that is hardened up out there in the tropical breezes, white sand, and turquoise waters, or going nowhere but the local Caribbean joint, these dishes are guaranteed to please the palate. While their culture is based on foods grown in tropical regions, like fruits, fish, and meat, mine is based on foods that come from the sea (mostly fish and shellfish), vegetables and fruits grown on the reefs, and meats from animals such as goats, sheep, chickens, and pigs. Foods from the Caribbean are more natural and less altered, whereas the typical Russian food includes many foods which are altered by cooking them in butter.
The mixed cuisine concept does not involve coconut oil, butter, and oils are typically present at most meals as the traditional Caribbean dishes are cooked with butter, oil, or margarine, or are accompanied with fat-rich foods such as avocados. Ingredients common to most dishes from islands are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any variety of meats available locally such as beef, poultry, pork, or fish. Other foods that are indigenous to the islands in the Caribbean include manioc, corn, peanuts, hog plums, macee apples, and star apples. Just like France holds an elite position in the food sphere, 7 stands tall as the West Indies most lauded food destination.