Gathers the starch-based dishes of Latin American and Caribbean culinary traditions, including Andean and Caribbean rice and beans, Brazilian farofa made from cassava flour, and Central American tamales, reflecting maize, cassava and rice as the region's principal staple starches. The grouping reflects how the cuisine itself treats its staple starch, whether eaten plain as an accompaniment or built into a fuller one-pot dish, rather than sorting dishes by the protein or vegetable served alongside them.
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Primary Cooking MethodSourced to the subject's own accountcooked as a staple grain, typically boiled or steamed 1 Latin American and Caribbean Starch Dishes
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1. Rice (staple grain, Wikipedia)
WikipediaRice, lead section, staple grain preparation (group)Quote, Rice, lead section, staple grain preparation (group)
Rice is a cereal grain and, in its domesticated form, is the staple food of over half of the world's population, particularly in Africa and Asia.
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