ISLAND CUISINE SAVOR THE TASTE OF CARIBBEAN COOKING

When it comes to food, each island has its own culinary specialty, influenced by the myriad of diverse cultures that are the fabric of the region. On Jamaica, home of the Jerk method of cooking, everything from chicken, fish and pork is served Jerk style--hot and spicy. In Trinidad, Roti, baked dough filled with curried meats and vegetables is a favorite. In Barbados, delicious flying fish can be fried or steamed. On the french island of Guadeloupe, where cooking is a passion as evidenced in the Annual Festival of Womens' Cooks, accras(cod fritters), and crabes farcis(stuffed crab backs) are among the most popular dishes.

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The rich verdant soils of the islands produce an abundance of fruits, vegetables and spices: bananas, nutmeg, plantain, yam, potato, pumpkin, papaw, christophene, corn, cassava, soursop, avocados just to name a few. A visit to any of the bustling outdoor markets found on most islands is a feast for the eyes and senses. Here, local vendors, sometimes referred to as hawkers display and sell their colorful produce. The exchange of words between seller and buyer in native dialects makes for a very vibrant atmosphere. Now it's home to the island kitchen, for a taste of Caribbean cooking!

Photo/Recipe: Coo Coo & Flying Fish by Anne-Marie Whittaker

Featured Recipes:

Coo Coo & Flying Fish

Grilled Marinated Swordfish

Spicy Chicken & Plantain Kabobs

Guava Cheesecake

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