Caribbean Cuisines

Gathers the cuisines of the Caribbean islands, which blend Indigenous, African, European and Asian influences around tropical fruit, root crops, rice, beans, seafood and strong seasoning. It covers Caribbean cuisine as a regional whole together with the Cuban and Dominican national cuisines. Within the Latin American and Caribbean Cuisines subcategory it sits beside the groups Mexican and Central American Cuisines, Andean and Northern South American Cuisines, Brazilian and Southern Cone Cuisines, and each entry is placed in the one group whose description fits it best.