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Caribbean

Caribbean . Autumn Smith, Carolyn Dickson, Gracie Light, and Tiffany Kronmiller. Climate: Tropical, Moderate - Wet Season from May – December -Dry for rest of year. Geography: Varying -Some islands have flat, non-volcanic terrain -Others have large mountain ranges. Papaya.

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Caribbean

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  1. Caribbean Autumn Smith, Carolyn Dickson, Gracie Light, and Tiffany Kronmiller

  2. Climate: Tropical, Moderate -WetSeason from May – December -Dry for rest of year Geography: Varying -Some islands have flat, non-volcanic terrain -Others have large mountain ranges

  3. Papaya Array of fruits • Right off tree as snack • Used in variety of sweet/savory dishes Fig Mango

  4. Many fruits are unfamiliar to people who have not traveled to the Caribbean. Breadfruit Tamarind Naseberry Cherimoya Ugli Soursop Monstera

  5. Yuca Array of veggies & legumes Callaloo Yam Okra Chayote Red Beans Pigeon Peas Black Beans

  6. Poultry: popular, most economical meat Goat & Lamb: some use Beef & Pork: common

  7. Sea Urchin Seafood Conch

  8. Sugarcane -cakes, dumplings, bread & rice puddings, flan, souffle, mousse, sherbets -use fresh & dried fruits, sweet potatoes, pumpkin, avocado

  9. Caribbean Imports Most imports come from the United States Over 800 million dollars worth US Agricultural exports Poultry Red Meats Snack Foods Dairy Products Competition for incoming imports from Europe, Canada and South & Central America is beginning to intensify.

  10. Caribbean Exports • Due to the fact that most of the caribbeans economy is driven by tourism there are not as many resources exported as imported • Spiny Lobster (Bahamas) • Rum (Barbados) • Palm Oil (Belize) • Tobacco (Cuba) • Peanuts (Dominican Republic) • Tilapia, Hot Pepper, Bell Peppers, and Butternut Squash (Guyana) • Coffee (Jamaica) • Bananas (St. Vincent)

  11. Traditional Spices and Herbs Many influences in Caribbean cooking due to many different islands and the cultures inhabiting them • Thyme • Marjorjam • Woodsy can be used in place of thyme • Basil • ChadonBeni • More popularly known as cultantro (cilantro) • Mostly used in Trinidad and Tobago where there is Spanish influence • Green Onions • Must have in Caribbean kitchen • Nutmeg, Cloves, Allspice (used extensively in Jamaican cooking) • Chili Peppers- traditionally used widely by Native American tribes • Arrowroot-used extensively throughout all Caribbean islands as a thickening agent

  12. History of Food and Cooking • Caribbean food orgins date back to 650AD when the Arawak, Taino, and Caribindians arrived. • The Taino started cooking fish and meat in large clay pots. • The Arawaks were among the first to barbeque. • The Spanish brought fruit trees and vegetables. • The height of the slave trade brought many African customs to the Caribbean cuisine. • The Coromantee Tribe of West Africa introduced “Jerk”.

  13. Food Wheel • Staples. • Dark Green, Leafy, and Yellow Vegetables. • Fruits. • Food from Animals. • Legumes. • Fats and Oils.

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