Caribbean cooking is a culinary melting pot. Cultures from around the world influenced the kitchens of the Caribbean. Indigenous people, European colonizers, imported slaves, indentured workers from India and China, and more recently middle easterners all lend their own culinary customs that have now blended into a delicate and exciting gastronomic delight.
Traditionally, Caribbean women did not have a wide variety of food and cooked what was available, using numerous island spices and herbs to create tasty meals. On all the islands, Caribbean cooking always starts with the local staples - fresh fish, vegetables, local fruits, and chicken. But it is the creative use of island spices and herbs – use of coconut milk in particular – to prepare these fresh local foods that is the essence of Caribbean cooking.
The creativity in the kitchen is also what distinguishes the dishes of any one island. Each island has its very own unique style, culture and cooking techniques: Conch from The Bahamas; Black Beans & Rice from Cuba; Curry recipes from Trinidad; Barbados’ Flying Fish & Cou Cou; Jamaican Jerk seasonings and cooking; Chicken & Rice from Puerto Rico and the creole dishes of French St. Marten and Martinique.
Ackee and saltfish
Ingredients:
1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil
Soak Saltfish in warm water to taste. After soaking saltfish, place it in cold water and boil. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. Wash ackees five times. Cover and boil until moderately soft. Drain, cover, and put aside. Pick up (flake) the saltfish and remove all bones. Sauté thinly sliced onions and sweet pepper rings. Remove half of the fried onions and peppers. Add saltfish and the ackees, and turn the fire/stove up slightly. Add black pepper. Pour in to serving plate and garnish with remaining onions and pepper slices.
