Caribbean Food

1. Caribbean Food Contents: • General Facts • The meal 2.1. Soup 2.2. Main Course 2.3. Sidedish 2.4. Dessert • Beverages • Sources

2. 1. General Facts about Caribbean Food • Many cultural influences on Caribbean cuisine, because of various nationalties settling there • Arawaks, Caribs, European colonists, African slaves, Indians, Chinese, South American inluence • Healthy food: abundance of fruit and vegetables, lots of fish and shellfish, wide range of spices TU Chemnitz - Caribbean Food - Kristina Porsche

3. Cultural Sources for Caribbean Food TU Chemnitz - Caribbean Food - Kristina Porsche

4. 2. The Meal • Callaloo • Ackee and Saltfish • Rice and Peas • Duckanoo TU Chemnitz - Caribbean Food - Kristina Porsche

5. 2.1. Soup - Callaloo • Traditional soup in the Caribbean • Of West African origin • National dish in Trinidad & Tobago • Different recipes throughout the West Indies • Compare: Leslie Mackley – Corwynn Darkholme TU Chemnitz - Caribbean Food - Kristina Porsche

6. Callaloo Comments • callaloo • Dictionary cal·la·loo (kă'lə-lū', kă'lə-lū') n. • The edible spinachlike leaves of the dasheen. • A soup or stew made of these leaves or other greens, • okra, crabmeat, and seasonings. • [American Spanish calulú, plant of genus Xanthosoma whose • leaves are used as greens, perhaps from Tupi caárurú, thick • leaf.] • Food Glossary Callaloo • The large, edible green leaves of the taro root, popular in the • Caribbean islands cooked as one would prepare turnip or collard • greens. • Mentioned In: callaloo is mentioned in the following topics: Cuisine of Trinidad and Tobagococonut milkAfro-Mexicanculture of Trinidad and TobagoJamaican CreoleJamaican EnglishO. Henry Awardssoup • Source: http://www.answers.com/topic/callaloo

7. Callaloo Comments 2 TU Chemnitz - Caribbean Food - Kristina Porsche

8. Callaloo Comments 3 Callaloo Okra Chorus: I don‘t want no kallaloo, Source: www.b-v-i.com/Cooking/Callaloo/default.htm My friend Joe from Port of Spain Met a girl time and again. Joe went home with her one day, So I hear the people say There she give him kallaloo Married Joe before he knew TU Chemnitz - Caribbean Food - Kristina Porsche

9. 2.2. Main course – Ackee & Saltfish • National dish in Jamaica • Usually for breakfast • Recipes from Mackley and Walkerswood compared TU Chemnitz - Caribbean Food - Kristina Porsche

10. Ackee & Saltfish - Comments TU Chemnitz - Caribbean Food - Kristina Porsche

11. Ackee & Saltfish – Comments 2 TU Chemnitz - Caribbean Food - Kristina Porsche

12. Ackee & Saltfish – Comments 3 Ackee Saltfish TU Chemnitz - Caribbean Food - Kristina Porsche

13. 2.3. Side dish – Rice & Peas • “Sunday dinner would never be the same without this dish“ (Walkerswood, p.69) • Popular in all islands, but under various names • The recipes compared (Mackley – Walkerswood) TU Chemnitz - Caribbean Food - Kristina Porsche

14. Rice & Peas – Comments • Gungo Peas: ‘Gungo peas, which are also known as • pigeon peas, are popular in West Indian cooking • and are used fresh, dried, and canned.‘ (Mackley) • Red peas: ‘Caribbean name for kidney beans. Very • popular in rice and peas.‘ (Burke) Gungo Peas Red Peas TU Chemnitz - Caribbean Food - Kristina Porsche

15. 2.4. Dessert - Duckanoo • Traditional dessert • Origins in West Africa • Recipe found in Internet different from explanation in Burke‘s Caribbean Kitchen • Try my duckanoos TU Chemnitz - Caribbean Food - Kristina Porsche

16. 3. Beverages • Three beverages: Rum Punch - alcoholic Ginger Beer – either or Coconut Juice – no alcohol • Rum is probably best-known Caribbean drink • Ginger Beer – distinctive • Coconut juice and Coconut milk TU Chemnitz - Caribbean Food - Kristina Porsche

17. Beverages 2 • Rum Punch: • Rum is said to be brought to the West Indies by Columbus • Many islands produce their own rum • Rum is distilled from sugarcane • traditional punch has: 1 “sour“ ounce of lime juice • 2 “sweet“ teaspoons of honey • 3 “strong“ ounces of dark rum • 4 “weak“ ounces of crushed ice • plus a grating of nutmeg • Ginger Beer: • Alcoholic and non-alcoholic versions (like lemonade) • taste is sth. you really have to get used to • tried a recipe myself (Burke) TU Chemnitz - Caribbean Food - Kristina Porsche

18. Beverages 3 • Ginger beer recipe (really easy):  serves 6 • 125g/4oz fresh root ginger, peeled and grated • 2.5l/10 cups water • 2 limes, juiced • 1kg/4 cups sugar • 2 whole cloves (Gewürznelke) • Place all ingredients in a large, non-reactive saucepan. • Bring to the boil and boil fror 5 mins. • Remove from the heat and allow to stand overnight. • Strain through a sieve and check the sweetness. • Pour into bottles and allow to stand fror 5 days before • drinking. • * Chill before serving. TU Chemnitz - Caribbean Food - Kristina Porsche

19. Beverages 4 Coconut juice: = the clear liquid inside the coconut, also called coconut water Coconut milk: = rich milk from grated flesh of mature coconuts TU Chemnitz - Caribbean Food - Kristina Porsche

20. Sources: Burke, Virginia (2000). Walkerswood: Caribbean Kitchen. London: Simon & Schuster. Mackley, Lesley (2000). The Book of Caribbean Cooking. New York: HP Books. <http://www.b-v-i.com/Dining/cuisine.htm> 15/05/05 <http://www.b-v-i.com/Cooking/Callaloo/default.htm> 15/05/05 <http://soup.allrecipes.com/az/CallalooSoup.asp> 15/05/05 <http://www.answers.com/topic/callaloo> 15/05/05 <http://www.bbc.co.uk/dann/h2g2/pda/A634664?s_id=4&s_split=1> 22/06/05 <http://images.google.de/images?biw=&q=plantain&hl=de> 22/06/05 <http://www.recipes4us.co.uk/Desserts%20and%20Puddings/Duckanoo% 20%20%20%20Veg%20%20HT%20%20DP%20%20West%20Indian%20%20%20 50mins.htm> 18/06/05 <http://www.sodapopstop.com/products/browse.cfm?link=4> 22/06/05 <http://www.asiafood.org/glossary_2.cfm?wordid=2518> 22/06/05 TU Chemnitz - Caribbean Food - Kristina Porsche

21. Thanks... ... for your patience