#caribbean cuisine

[morethansalad]

Vegan Jamaican Bowl

[forgedfromlove]

East Indian Divali food from Trinidad! From @tasteoftrinbago on Instagram.

[askwhatsforlunch]

Spicy Rum and Tomato Prawns

Tonight, we are watching the Death In Paradise Christmas Special, thus I cooked a something rather special, these beautiful Spicy Rum and Tomato Prawns for dinner! In spite of the cold air outside, it just feels like we have flown to Sainte-Marie for the night! Yesi!

Ingredients (serves 2):

1 thumb-sized piece fresh ginger

1 large garlic clove

¼ teaspoon fleur de sel or sea salt flakes

½ teaspoon Red Chilli Flakes

½ teaspoon Hot Pepper Sauce

1 tablespoon olive oil

2 tablespoons Ginger and Lime Rum

305 grams/ounces fresh prawns

1 tablespoon olive oil

1/3 Garden Chilli 

1 lime

3 Whole Peeled Tomatoes + 1/3 cup of their juice

1 heaped tablespoon dark muscavado sugar

2 tablespoons Ginger and Lime Rum

Peel ginger and garlic. Using the thin side of a box grater, grate both ginger and garlic. Spoon grated ginger and garlic into a medium bowl. Add fleur de sel, Red Chilli Flakes, Hot Pepper Sauce, olive oil and Ginger and Lime Rum. Give a good stir until well-combined. 

Peel prawns and add them to the bowl. Give a good stir to coat and mix into the marinade. 

Allow the prawns to marinate in the refrigerator, a couple of hours, giving a stir every now and then.

Heat olive oil in a large, nonstick skillet over medium-high heat. 

Thinly slice Garden Chilli.

Once the oil is hot, add sliced Chilli, and cook, 1 minute. Stir in the prawns, leaving out the marinade for the moment. Cook until bright pink, and starting to brown, about 4 minutes.

Thoroughly squeeze the juice of the lime over the prawns, and add reserved marinade. Cook, a couple of minutes more. 

Roughly chop Whole Peeled Tomatoes.

Stir them in, along with all their juice and muscavado sugar and Ginger and Lime Rum, and cook, another 5 minutes, until sauce just thickens.

Serve Spicy Rum and Tomato Prawns hot, with Coconut Rum Rice.

[caribbeanvibesblog]

Lunch is Carrot fried rice, stew lentil peas, coconut fish and fresh salad....

[fieriframes]

[SAYS YOU GOTTA CHECK IT OUT, YOU CHECK IT OUT. THIS IS MARLA'S CARIBBEAN CUISINE. WRITINGS LAID OUT THE FUNDAMENTAL DOCTRINES OF EARLY STOICISM TO THE TWIN CITIES. GOAT AND RICE.]

[havatabanca]

[grandoldhousecayman]

A Beginner's Guide to Caribbean Cuisine: What to Expect When Dining in the Cayman

Caribbean cuisine is known for its vibrant flavors, colorful presentation, and cultural influences. If you're a food enthusiast, visiting the Cayman Islands is a must, as the local cuisine provides an unforgettable culinary experience.

As a beginner to Caribbean cuisine, you may be curious about what to expect when fine dining in the Cayman. Here's a guide to help you navigate the flavors and dishes of this exciting cuisine.

1. Get Ready for Bold Spices

Caribbean cuisine is all about bold spices and seasonings, which may be overpowering for those new to the cuisine. The flavors are meant to be robust and vivid, and the heat level can vary from mild to very spicy. Be prepared to taste a variety of seasonings, including allspice, ginger, thyme, and Scotch bonnet peppers.

2. Fresh Seafood is a Must-Try

The Cayman Islands are surrounded by clear, turquoise waters, making seafood a staple in Caribbean cuisine. You'll find various fish, including snapper, mahi-mahi, and tuna, as well as shellfish like lobster, conch, and shrimp. Don't miss trying some of the local seafood dishes, such as fish stew, conch fritters, and grilled lobster.

3. Plantains are a Caribbean Staple

Plantains are a member of the banana family and a staple in Caribbean cuisine. They're usually served as a side dish and can be prepared in different ways, including boiled, fried, or mashed. Plantains can be sweet or savory and are often served alongside dishes like jerk chicken, rice and beans, and curry dishes.

4. Don't Forget the Rum

Rum is the drink of choice in the Caribbean, and you'll find it in many of the island's signature cocktails. Some of the most popular rum cocktails include the Cayman Lemonade, Pina Colada, and the Rum Punch. If you're a rum enthusiast, don't miss trying some of the local rum blends made on the island.

5. Try Local Dishes for an Authentic Experience

To truly experience Caribbean cuisine, don't hesitate to try some of the local dishes. Some of the most popular local dishes include jerk chicken, curry goat, ackee and saltfish, and callaloo soup. You'll find these dishes at local restaurants and street vendors, so don't be afraid to ask for recommendations.

In conclusion, dining in the Cayman Islands provides an exceptional and unforgettable culinary experience. Embrace the bold flavors and spices, indulge in fresh seafood, and try some of the local dishes and rum blends for an authentic Caribbean experience.

Read more at A Beginner’s Guide to Caribbean Cuisine: What to Expect When Dining in the Cayman

[sbrown82]

Black culture in Bluefields, Nicaragua! ✊🏿🇳🇮

#HappyHispanicHeritageMonth

[bibleofficial]

we’re never making it out. i’m killing myself

[gwydionmisha]

The Caribbean and African Roots of Southern Cuisine

[morethansalad]

Vegan Jamaican Power Bowl (Gluten-Free)

[forgedfromlove]

Recipe: Trinidadian Pows

A Caribbean version of bao, this delicacy was brought over to Trinidad by Chinese and Cantonese indentured laborers, and remains a firm favorite among Trinis. Recipe taken from the Naparima Girls’ Cookbook. Photo courtesy of Renz from This Bago Girl.

POW (CHINESE SAVOURY BUNS)

Makes 12

3¼ cups flour

1 tsp. salt

½ cup granulated sugar

1 packet instant yeast (1 tbsp.)

2 tbsp. vegetable oil

1 cup warm water

Filling

1 cup water

1½ Ibs. boneless pork, (minced)

1 tsp. crushed garlic

½ tsp. minced ginger

2 tbsp. sugar

4 tbsp. soy sauce

1 tbsp. oil

½ cup finely chopped onion

1 tbsp. cornflour

2 tsp. sugar

1 tsp. sherry or wine

1/2 cup water

METHOD

In a large bowl combine flour, salt, 1/2 cup sugar and yeast.

2. Combine oil and warm water; pour into flour.

3. Mix until dough holds together.

4. Place on lightly floured board and knead until smooth and elastic (8-10 minutes.).

5. Place in greased bowl; cover and let rise until doubled in size (about 1 hour or more).

6. Season pork with garlic, ginger, 2 tablespoons sugar and 2 tablespoons soy sauce.

7. Fry meat and seasoning in tablespoon oil over high heat (about 8 minutes.).

8. Add onion and cook for 2 minutes more.

9. Combine cornflour, 2 teaspoons sugar, remaining 2 tablespoons soy sauce, sherry and ½ cup water; stir into meat mixture and cook until mixture thickens.

10. When dough is raised turn on a lightly floured board and knead for 1 minute.

11. Divide in 12 equal pieces.

12. Roll each in 4½" diameter, with outer edges slightly thinner.

13. Place 2 tablespoons filling in centre of each circle. Pull edges of dough around and twist to seal.

14. Place each bun on a piece of foil. Cover and let rise until puffy (30 minutes).

15. Steam for 12-15 minutes.

VARIATION: Chicken, shrimp or any other meat could be used instead of pork.

Now go and enjoy yuh sweet hand!!!

[caribbeanvibesblog]

Jerk wings, curry mutton with rice and peas,

And home made coleslaw 😋

[zapstravel]

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[havatabanca]

[sbrown82]

Jamaican restaurants never having anything you want is not a fable it’s just facts! 😆🇯🇲