Here we will continue our look at how the countries of the Caribbean have expressed their national identity through food.
Dominica: Mountain Chicken
This may be the source of the old cliche, 'it tastes like chicken'. Mountain chicken is actually the Giant Ditch Frog of Dominican mountains. The name is, of course, derived from its large size and the fact that it is hunted for its meat.
Dominican Republic: Arroz Con Pollo, Seafood, Empanadas and Mangu. Empanadas are a stuffed pastry, the filling usually being meat and vegetables. Mangu is mashed plantains. All of these dishes arranged on a plate are termed bandera nacional, or national flag.
Grenada: Oil Down
There are several ways to make oil down; one involving healthy doses of rum for the chef. The ingredients include salt meat, saltfish, breadfruit, chives, turmeric, thyme, chilies, celery, and coconut milk. The 'oil' is created through grating the coconuts and turmeric. After everything is thrown in a massive pot, which is then positioned carefully over a fire, it simmers for two to three hours. The end result is a meat and vegetable stew.
Guyana: Pepperpot, Rice, and Roti
The population of Guyana is largely made up of descendants of 16th century immigrants and slaves, thus the influence on the cuisine includes curry, roti (an Indian flatbread), the African stew Pepperpot and rice.
Haiti: Griot and Du riz a pois
Griot is a fried pork and du riz a pois is rice with peas. Both dishes bear the marks of Spanish and English occupations and the flavors are purely Caribbean. The use of chilies and turmeric are strong.
Jamaica: Ackee, Saltfish and Callaloo
Ackee is a fruit brought to the island from Africa and saltfish has been claimed as a Spanish dish, although it is quite conceivable that it originated in Jamaica. Callaloo is a leafy vegetable that can be compared as similar to spinach.
Montserrat: Goat Water
Despite the name, Goat Water is a Caribbean soup containing goat or sheep, onions, Scotch Bonnets (chili peppers), celery, flour, carrots, cumin and spices. Some recipes call for the use of only a goat's head, others use just the muscle meat. Perhaps, the choice lies with who will be eating the soup.
Puerto Rico: Arroz Con Polo, Roasted Pork, Mofongo
We know that arroz con polo is a spicy chicken and rice dish, but in Puerto Rico, it is most common to include a side of roasted pork shoulder. Mofongo is fried plantains.
Saint Kitts & Nevis: Coconut Dumplings, Plantain, Saltfish, Breadfruit
While coconut trees are endemic to the Caribbean, breadfruit is not. Plantains also appear to be native to the area but they may be from another crop brought over from Africa. The cuisine of Saint Lucia is much the same as Saint Kitts, including green bananas and saltfish.
Saint Vincent & the Grenadines: Roasted Breadfruit and Fried Jackfish
Jackfish is available in a few different varieties, all of which visit the Caribbean. The most common is the Black Jack, a large species sometimes measuring up to two and a half feet in length.
Trinidad and Tobago: Doubles, Roti, Curry, Crab Dumpling, Pelau
Doubles is a common street food in Trinidad and Tobago that is made from two flat breads with curried chick peas sandwiched in between. Pelau is a rice dish consisting of chicken, onion, sugar, garlic, chives, tomato paste, coconut milk, pigeon peas, chilis, rice, pumpkin, carrot, okra, and corn.
Visiting a foreign country should always include at least one experience with the local cuisine. Next time you are sitting in front of an ethnic dish for the first time, ask yourself what the origins of the ingredients might be. There will always be some kind of tie back to the region's history.
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