Caribbean Cuisine

Caribbean 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/