Home›Dishes›Cuisine›Caribbean CuisineCuisineCaribbean CuisineLatin American and Caribbean CuisinesReference and ClassificationVerifiedCaribbean cuisine is a fusion tradition built from the collision of Indigenous Taino and Carib foodways, West African cooking carried by the transatlantic slave trade, European colonial cooking, and later Indian and Chinese influence brought by indentured laborers after the abolition of slavery. Staples include rice, beans, plantain and cassava, alongside seafood and, on many islands, goat and chicken prepared with fiery Scotch bonnet chili. Jerk seasoning and slow smoking, most associated with Jamaica, and one-pot rice dishes such as rice and peas, are widely shared techniques across island cuisines that otherwise differ significantly by colonial history, whether Spanish, British, French or Dutch. Callaloo, a leafy green stew, and saltfish dishes reflect the region's plantation-era food economy. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/FactsCaribbean CuisineConnectionsIn the Other AtlasesSourcesOpen Questions (1 open question)Take a Related QuizComments (0)Reader Challenges (0)FactsSignature TechniqueWell-attestedJerk marinating and slow wood smoking 1Origin RegionWell-attestedCaribbean islands 1Caribbean CuisineFilter Results29 entriesDish FamilyAllConfections and Candies (1)European Breads and Pastries (1)European Roasted, Grilled and Fried Dishes (1)Latin American and Caribbean Breads and Pastries (3)Latin American and Caribbean Roasted, Grilled and Fried Dishes (8)Latin American and Caribbean Soups (3)Latin American and Caribbean Starch Dishes (5)Latin American and Caribbean Stews, Braises and Sauced Dishes (2)Shaved Ice and Frozen Desserts (1)South Asian Breads and Pastries (2)Sub-Saharan African Grain Dishes (1)Sub-Saharan African Roasted, Grilled and Fried Dishes (1)Main IngredientAllAckee (1)Allspice (1)Annatto (1)Beef (1)Broth (1)Butter (2)Cassava (1)Cheese (2)Chickpea (3)Coconut (1)Coconut Milk (1)Cornmeal (2)Flour (3)Lard (1)Lentil (1)Mackerel (1)Meat (1)Milk (1)Okra (2)Olive Oil (1)Onion (1)Pork (1)Potato (2)Rice (4)Saffron (1)Sago (1)Spice (3)Spinach (1)Split Pea (1)Sugar (2)Tomato (1)Turmeric (1)Urad Bean (1)Vegetable (1)Yam (1)Era (Origin Period)All1508 (1)1600 (1)1725 (1)1919 (1)1936 (1)TraditionAllBread Baking (3)Cacao Fermentation and Chocolate Making (1)Christmas Feast Traditions (1)Easter Food Traditions (1)Hindu Festival Foods (1)Lenten Fasting Foods (1)New Year Feast Traditions (1)Salt Curing, Smoking and Drying (1)Street Food Culture (4)Format/TypeAllConfections and Candies (1)European Breads and Pastries (1)European Roasted, Grilled and Fried Dishes (1)Latin American and Caribbean Breads and Pastries (3)Latin American and Caribbean Roasted, Grilled and Fried Dishes (8)Latin American and Caribbean Soups (3)Latin American and Caribbean Starch Dishes (5)Latin American and Caribbean Stews, Braises and Sauced Dishes (2)Shaved Ice and Frozen Desserts (1)South Asian Breads and Pastries (2)Sub-Saharan African Grain Dishes (1)Sub-Saharan African Roasted, Grilled and Fried Dishes (1)CourseAllDessert (1)Main Course (1)Side Dish (2)Snack or Street Food (3)Soup (3)Dietary SuitabilityAllContains Dairy or Egg (2)Contains Meat or Poultry (3)Origin RegionAllAruba (1)Barbados (1)Cuba (2)Curacao (1)Dominica (1)Dominican Republic (2)Ghana (2)Guyana (1)Haiti (2)India (3)Indonesia (1)Jamaica (6)Latin America (1)Netherlands (1)Panama (1)Puerto Rico (2)Spain (1)Suriname (1)The Caribbean (2)Trinidad and Tobago (3)United States (1)Show ResultsBrowseCompareSelect all 29Ackee and SaltfishCaribbean CuisineBammyCaribbean CuisineCallalooCaribbean CuisineCheese on ToastCaribbean CuisineCou-couCaribbean CuisineDal puriCaribbean CuisineDoublesCaribbean CuisineFestival (food)Caribbean CuisineFried plantainCaribbean CuisineGriotCaribbean CuisineHagelslagCaribbean CuisineJerk ChickenCaribbean CuisineKeleweleCaribbean CuisineKeshi yenaCaribbean CuisineLimber (dessert)Caribbean CuisineMofongoCaribbean CuisineMoros y Cristianos (dish)Caribbean CuisinePapadamCaribbean CuisinePastelonCaribbean CuisinePelauCaribbean CuisinePholourieCaribbean CuisinePolvorónCaribbean CuisineRice and PeasCaribbean CuisineRun downCaribbean CuisineSancochoCaribbean CuisineSoup JoumouCaribbean CuisineStew PeasCaribbean CuisineTostonesCaribbean CuisineYellow riceCaribbean CuisineConnectionsAssociated WithRum, Drinks Well-attested ConnectedRum is the defining spirit of Caribbean cuisine and cocktail culture.Source Rum (Wikipedia)tier 2Features DishAckee and Saltfish, Dishes Well-attested Source Ackee and saltfish (Wikipedia)tier 3Bammy, Dishes Well-attested Source Wikipedia: BammyCallaloo, Dishes Well-attested Cheese on Toast, Dishes Well-attested Source Cheese on toast (Wikipedia)Cou-cou, Dishes Well-attested Source Wikipedia: Cou-couDal puri, Dishes Well-attested Source Dal puri (Wikipedia)Doubles, Dishes Well-attested Source Doubles, WikipediaFestival (food), Dishes Well-attested Source Festival (food) (Wikipedia)Fried plantain, Dishes Well-attested Source Fried plantain (Wikipedia)Griot, Dishes Well-attested Source Griot (Wikipedia)tier 3Hagelslag, Dishes Well-attested Source Hagelslag - WikipediaJerk Chicken, Dishes Well-attested Kelewele, Dishes Well-attested Source Fried plantain (Wikipedia)Keshi yena, Dishes Well-attested Source Keshi yena (Wikipedia)Limber (dessert), Dishes Well-attested Source Limber (dessert) (Wikipedia)Mofongo, Dishes Well-attested Source Mofongo (Wikipedia)tier 3Moros y Cristianos (dish), Dishes Well-attested Source Moros y Cristianos (dish) (Wikipedia)Papadam, Dishes Well-attested Source Papadam (Wikipedia)Pastelon, Dishes Well-attested Source Pastelon, WikipediaPelau, Dishes Well-attested Source Wikidata: PelauPholourie, Dishes Well-attested Source Pholourie (Wikipedia)Polvorón, Dishes Well-attested Source Polvorón (Wikipedia)Rice and Peas, Dishes Well-attested Source Rice and peas, WikipediaRun down, Dishes Well-attested Source Run down (Wikipedia)Sancocho, Dishes Well-attested Source Sancocho (Wikipedia)tier 3Soup Joumou, Dishes Well-attested Source Soup joumou (Wikipedia)Stew Peas, Dishes Well-attested Source Stew peas (Wikipedia)Tostones, Dishes Well-attested Source Tostones (Wikipedia)tier 3Yellow rice, Dishes Well-attested Source Yellow rice (Wikipedia)Open QuestionsDid jerk seasoning and slow smoking originate with the Indigenous Taino, with Maroon communities of escaped enslaved Africans, or as a fusion of both?, Open Questions Well-attested Source Caribbean Cuisine (Wikipedia)tier 2Uses IngredientCassava, Ingredients Well-attested ConnectedCassava is an Indigenous Taino staple carried into Caribbean cooking.Source Caribbean Cuisine (Wikipedia)tier 2Chili Pepper, Ingredients Well-attested ConnectedScotch bonnet chili is central to Caribbean seasoning.Source Caribbean Cuisine (Wikipedia)tier 2In the Other AtlasesOriginated InThe CaribbeanAlso in Geography Atlas: where this subject originated.Sources1. Caribbean Cuisine (Wikipedia)tier 2WikipediaView the SourceRum (Wikipedia)tier 2WikipediaAssociated With: RumView the SourceMofongo (Wikipedia)tier 3WikipediaFeatures Dish: Mofongo, Wikipedia category listView the SourceRice and peas, WikipediaFeatures Dish: Rice and Peas, Wikipedia category listView the SourceTostones (Wikipedia)tier 3WikipediaFeatures Dish: Tostones, Wikipedia category listView the SourceFried plantain (Wikipedia)Features Dish: Kelewele, Wikipedia category listView the SourceWikipedia: Cou-couFeatures Dish: Cou-cou, Wikipedia category listView the SourcePastelon, WikipediaFeatures Dish: Pastelon, Wikipedia category listView the SourceHagelslag - WikipediaFeatures Dish: Hagelslag, Wikipedia category listView the SourceCheese on toast (Wikipedia)Features Dish: Cheese on Toast, Wikipedia category listView the SourceFried plantain (Wikipedia)Features Dish: Fried plantain, Wikipedia category listView the SourcePolvorón (Wikipedia)Features Dish: Polvorón, Wikipedia category listView the SourceKeshi yena (Wikipedia)Features Dish: Keshi yena, Wikipedia category listView the SourceMoros y Cristianos (dish) (Wikipedia)Features Dish: Moros y Cristianos (dish), Wikipedia category listView the SourceRun down (Wikipedia)Features Dish: Run down, Wikipedia category listView the SourceWikidata: PelauFeatures Dish: Pelau, infobox national_cuisine fieldQuote, Features Dish: Pelau, infobox national_cuisine fieldCaribbeanView the SourceAckee and saltfish (Wikipedia)tier 3WikipediaFeatures Dish: Ackee and Saltfish, lead paragraphQuote, Features Dish: Ackee and Saltfish, lead paragraphAckee and saltfish is the Jamaican national dish prepared with sauteed ackee and salted codfish.View the SourceWikipedia: BammyFeatures Dish: Bammy, lead paragraphQuote, Features Dish: Bammy, lead paragraphBammy is a traditional Jamaican cassava flatbread descended from the simple flatbread called casabe, eaten by the Taínos, Jamaica's Indigenous people.View the SourceSoup joumou (Wikipedia)Features Dish: Soup Joumou, lead paragraphQuote, Features Dish: Soup Joumou, lead paragraphSoup Joumou (; French: soupe au giraumon, lit. ‘pumpkin soup’) is a soup native to Haitian cuisine.View the SourceFestival (food) (Wikipedia)Features Dish: Festival (food), lead paragraphQuote, Features Dish: Festival (food), lead paragraphFestival or Jamaican festival is a type of deep-fried bread, typical of Jamaican cuisine, Despite its slightly sweet taste, it is served as a side dish with escovitch fish, seafood or jerk chicken, as well as a breakfast item and street food.View the SourceStew peas (Wikipedia)Features Dish: Stew Peas, lead paragraphQuote, Features Dish: Stew Peas, lead paragraphStew peas is a Jamaican stew made with beans, salted meat, coconut milk, herbs and spices.View the SourceDal puri (Wikipedia)Features Dish: Dal puri, Infobox: associated_cuisineQuote, Features Dish: Dal puri, Infobox: associated_cuisineSouth Asian cuisine, South Asia (including Bengali cuisine, Bengali and Bhojpuri cuisine, Bhojpuri), Caribbean cuisine, Caribbean (including Trinidad and Tobago cuisine, Trinidad and Tobago and Guyanese cuisine, Guyana), Mauritian cuisine, MauritiusView the SourcePholourie (Wikipedia)Features Dish: Pholourie, Lead sectionQuote, Features Dish: Pholourie, Lead sectioncommonly eaten in Trinidad and Tobago, Guyana, Suriname and other parts of the CaribbeanView the SourceYellow rice (Wikipedia)Features Dish: Yellow rice, Lead sectionQuote, Features Dish: Yellow rice, Lead sectionYellow rice is a traditional yellow-colored rice dish in Iranian, Middle East, Moroccan, Ecuadorian, Peruvian, Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and IndonesianView the SourcePapadam (Wikipedia)Features Dish: Papadam, Lead sectionQuote, Features Dish: Papadam, Lead sectionserved as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the CaribbeanView the SourceSancocho (Wikipedia)tier 3WikipediaFeatures Dish: Sancocho, Lead sectionQuote, Features Dish: Sancocho, Lead sectionSancocho (from the Spanish verb sancochar, 'to parboil') is a traditional stew in several Caribbean and Latin American cuisinesView the SourceDoubles, WikipediaFeatures Dish: Doubles, Infobox: regionQuote, Features Dish: Doubles, Infobox: regionCaribbean, United States, Canada, United KingdomView the SourceLimber (dessert) (Wikipedia)Features Dish: Limber (dessert), Lead paragraphQuote, Features Dish: Limber (dessert), Lead paragraphA limber is a frozen ice pop originating in Puerto Rico.View the SourceGriot (Wikipedia)tier 3WikipediaFeatures Dish: Griot, Lead paragraphQuote, Features Dish: Griot, Lead paragraphGriot (; French: griot, Haitian Creole: griyo [gɣijo]) is a dish in Haitian cuisine.View the SourceOpen Questions (1 open question)Did jerk seasoning and slow smoking originate with the Indigenous Taino, with Maroon communities of escaped enslaved Africans, or as a fusion of both?The pit-smoking technique is documented among Jamaicas Taino inhabitants before European contact, and Maroon communities in the same region are separately credited with developing the spice marinade and much of the technique as it survives today; oral tradition and food-history writing attribute the fusion differently depending on which strand a given account emphasizes.What would resolve this Colonial-era written accounts or archaeological evidence dating the spice marinade specifically, rather than the smoking pit alone, would help separate the two strands; much of the record is oral rather than documentary, which may keep this genuinely unresolved.Culinary and Caribbean historyCaribbean Cuisine (Wikipedia)Take a Related QuizSignature Techniques of World CuisinesCovers this kind of entry.Comments (0)No comments yet. 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