Caribbean cooks use spices that are
unique in many ways. Nutmeg is used to flavour desserts, but this spice is
often combined with other native island spices to produce an altogether
different, yet somewhat recognisable flavour.
The distinctive flavour of Jamaican jerk comes from allspice, another
spice we would not associate with a meat marinade.
The Cayman Islanders add spicy peppers to flavour their favourite
chocolate cake.
Tamarind is another spice used for its sauce but also for its tasty
flavour. Fruits such as orange, papaya (pawpaw) mango and pineapple make up the
body of Caribbean sauces and drinks. Coconut milk serves as a base for many
popular stews, soups and sauces.
Rum is a favourite ingredient throughout the Caribbean, and is applied
liberally in marinades, soups, deserts and sauces.
Beans, rice and other vegetables absorb the flavours of any dish. Chicken,
duck, goat, pork, beef and fresh seafood are the preferred meats.
The preferred ingredients for seasoning are curry, chadon beni
(bhandania), bay leaf, nutmeg, cinnamon, ginger, black pepper, chilli pepper,
geera (cumin), saffron (turmeric), garlic, onions, chives and celery.
This book aims to
combine the fusion of the Caribbean flavours in the recipes. Each island has
its unique twist on its ingredients and method of cooking, but the end result
is always tasty.
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