Travel Reference
In-Depth Information
A century later, Chinese and East Indian influences made their
way to the Caribbean, when indentured laborers who replaced
slaves after emancipation also brought their own culinary tal-
ents. Today curried dishes grace nearly every menu, using local
meats such as goat, chicken, and seafood.
Unique Island Dishes
Breakfast
Ackee and saltfish,
the national dish of Jamaica. Ackee is a
small fruit that is harvested only when it bursts and reveals its
black seeds; before that time the fruit is poisonous. Once
cooked, it resembles and tastes much like scrambled eggs.
Johnnycakes
and
boiled fish
are morning dishes in the Ba-
hamas.
Soups
Pepperpot,
a spicy stew in Jamaica.
Asopao
,
a chicken and rice soup in Puerto Rico.
Stoba di cabrito
(goat stew) in Curaçao.
Entrées
Fried fish.
Stewed lamb
with
pan bati
(pancake) on Dutch islands.
Keshi yena
, a hollowed wheel of Edam cheese filled with meat
and baked to combine flavors served on Dutch islands.
Conch
(pronounced Konk), a shellfish served chopped, bat-
tered and fried in conch fritters.
Grouper,
a large fish caught in the waters just offshore; ap-
pears on every menu.
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