caribbean cuisine

Caribbean Cuisine

By: Hanna DittrichGiavanna Lombardo

Kalyn McDanielJordan Fink

The Caribbean• 1,063,00 sq miles

• Aruba, Barbados, Cayman Islands, Bahamas

• 2% of the islands are inhabited

Climate• Only 2 seasons

• Dry and Wet • Dec-May: hot and

dusty• June-Nov:

hurricanes

Caribbean Culture • Artistic, musical,

literary, culinary, political and social elements

• British, Spanish, and French influence

• Symbols: Parrot, Palm, and Shell

Celebrations• Carnival

• Celebration of life• Main festival for

locals & tourists• Dominican

Republic, Antigua, Jamaica, St. Kitts and Nevis and Barbados

Origin of Caribbean cooking

Cooking Techniques

Blaff

Rundown Rundown

Jerk

Callaloo

Caribbean Food Groups

Staples

Spices • Scotch bonnet• Annatto, curry, pimento,

cinnamon & ginger

History of Caribbean

Cuisine

• Diversity• Spain• West Africa• England• Portugal• France• China

“Out of many, we are one”

16th Century

• Spanish Influences• Fruits • Vegetables

• African Influences

• The Americas’ Influences

• West African• Cooking Techniques

17th & 18th Century

• British Influences• Jamaican Patty

• Chinese Influences• Rice• Mustard• Chili Peppers

• East Indian Influences• Curry

Animals for Food Production

• Chickens• Fish• Cows• Pigs• Goats