Caribbean

Autumn Smith, Carolyn Dickson, Gracie Light, and Tiffany Kronmiller

Climate: Tropical, Moderate

-Wet Season from May –

December

-Dry for rest of year

Geography: Varying

-Some islands have flat, non-volcanic terrain

-Others have large mountain ranges

Array of fruits

• Right off tree as snack• Used in variety of

sweet/savory dishes

Fig

Papaya

Mango

Many fruits are unfamiliar to people who have not traveled to the Caribbean.

Breadfruit

Tamarind

Ugli

Naseberry

Soursop

Cherimoya

Monstera

Array of veggies

& legumes

OkraYam

Yuca

Callaloo

Chayote

Red Beans

Pigeon Peas Black Beans

Poultry: popular, most economical meat

Beef & Pork: common

Goat & Lamb: some use

SeafoodSea Urchin

Conch

-cakes, dumplings, bread & rice puddings, flan, souffle, mousse, sherbets

-use fresh & dried fruits, sweet potatoes, pumpkin, avocado

Sugarcane

• Caribbean Imports • Most imports come from the United States• Over 800 million dollars worth • US Agricultural exports

• Poultry • Red Meats • Snack Foods • Dairy Products

• Competition for incoming imports from Europe, Canada and South & Central America is beginning to intensify.

Caribbean Exports • Due to the fact that most of the caribbeans economy is

driven by tourism there are not as many resources exported as imported• Spiny Lobster (Bahamas)• Rum (Barbados)• Palm Oil (Belize) • Tobacco (Cuba)• Peanuts (Dominican Republic)• Tilapia, Hot Pepper, Bell Peppers, and Butternut Squash

(Guyana)• Coffee (Jamaica)• Bananas (St. Vincent)

Traditional Spices and HerbsMany influences in Caribbean cooking due to many different islands and the cultures inhabiting them– Thyme– Marjorjam

• Woodsy can be used in place of thyme– Basil– Chadon Beni

• More popularly known as cultantro (cilantro) • Mostly used in Trinidad and Tobago where there is Spanish influence

– Green Onions• Must have in Caribbean kitchen

– Nutmeg, Cloves, Allspice (used extensively in Jamaican cooking)– Chili Peppers- traditionally used widely by Native American tribes – Arrowroot-used extensively throughout all Caribbean islands as a

thickening agent

History of Food and Cooking

• Caribbean food orgins date back to 650AD when the Arawak, Taino, and Carib indians arrived.

• The Taino started cooking fish and meat in large clay pots.

• The Arawaks were among the first to barbeque.• The Spanish brought fruit trees and vegetables.• The height of the slave trade brought many African

customs to the Caribbean cuisine. • The Coromantee Tribe of West Africa introduced “Jerk”.

Food Wheel

• Staples.• Dark Green, Leafy, and Yellow Vegetables.• Fruits.• Food from Animals.• Legumes.• Fats and Oils.