The Caribbean showcases a myriad of dishes that represent the rich culture present within the Caribbean. Each individual region displays a variety of food, ingredients, and preferences. Throughout the past 500 years, new foods that have been brought into the Caribbean have greatly shaped the cuisine and shifted cultural preferences entirely. This section will explore and analyze the various countries that have influenced Caribbean cuisine throughout the course of history.
In the present day, Caribbean cuisine is a blend of multiple different traditions and cuisines throughout the world, with different regions of the Caribbean incorporating their own twist as well. When discussing the earliest and very significant influences on Caribbean cuisine, this article states, “When Columbus arrived in 1493, the Spaniards introduced other foods, notably coconut, chick-peas, cilantro, eggplant, onions, and garlic” (“The Secrets of the Caribbean Cuisine” 1). This portrays that Spain was extremely significant in bringing ingredients essential for a myriad of Caribbean dishes. Many curries and soup dishes incorporate chick-peas, onions, and garlic, highlighting the importance of Spain in shifting Caribbean cuisine nearly 500 years ago. Other European nations were also significant, bringing a variety of dishes, but most notably mangoes, oranges, limes, coffee, and rice. Rice is a necessity in Caribbean cuisine, and was present ever since the 1500’s. In the present day, congri rice is a staple in traditional Caribbean cuisine and incorporates beans, onion, garlic, and rice; these are all ingredients that have come from across Europe (“The Secrets of the Caribbean Cuisine” 1). This conveys the significance of other countries affecting the present and future of Caribbean cuisine. Additionally, arroz con Pollo is another signature Caribbean dish that utilizes garlic and peppers, both ingredients brought over from Spain. This dish remains exceptionally popular among areas with heavy Spanish influence, and showcases the heavy influence Spain has had on various areas in the Caribbean (“The Secrets of the Caribbean Cuisine” 1). Therefore, Caribbean cuisine is a blend of multiple different traditions and cuisines, with each region incorporating their own special twist.
Congri Rice
Arroz con Pollo
Additionally, different foods have been introduced to the Caribbean through multiple unorthodox methods. In the late 18th century, enslaved Africans wore seeds from the ackee plant around their necks to symbolize good luck, as ships transported them to the Caribbean. Although ackee is not even native to the Caribbean, it is now the national fruit of Jamaica from this very simple but symbolic practice by African Americans (McFadden 1). Although previous examples highlighted the strength of colonization in spreading various foods, the spread of ackee showcases the immense effect simple actions may possess on the entire Caribbean cuisine. Additionally, saltfish was introduced through slavery in North America, similar with ackee in Africa. Planters would share this commodity with hungry slaves, eventually leading to saltfish and ackee becoming a popular dish among slaves. This led to saltfish and ackee becoming an extremely popular dish throughout the Caribbean for generations (McFadden 1). Both saltfish and ackee rising in popularity was due to slavery, and represents a story of survival and perseverance, rather than countries simply importing ingredients into the Caribbean.Therefore, different dishes were introduced to the Caribbean through colonialization, but also through various unorthodox processes.
Saltfish and Ackee
As a result, Caribbean cuisine continues to evolve as new traditions and cuisines are introduced. It is evident that multiple Caribbean dishes have extremely rich roots, and paints Caribbean cuisine as something special, and not simply food for consumption. This rich Caribbean culture will continue to thrive and flourish, and blend with the cuisine present throughout every single region.
