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Caribbean cuisine is a fusion of West African, [1] Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, Javanese/Indonesian, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. [1] In addition, the population has created styles that are unique to ...
Indo-Caribbean curries (4 P) R. Roti (19 P) Pages in category "Indo-Caribbean cuisine" The following 64 pages are in this category, out of 64 total.
Jamaican cuisine includes a mixture of cooking techniques, ingredients, flavours, spices and influences from the Taínos, Jamaica's indigenous people, the Spanish, Portuguese, French, Scottish, Irish, English, African, Indian, Chinese and Mildde Eastern people, who have inhabited the island.
Compared to cities like New York, Miami, Washington, D.C., and Boston, Los Angeles’ Caribbean restaurant scene — a broad and sweeping classification that includes over a dozen countries ...
The term originated in the Dominican Republic, and was historically used to refer to the Anglophone and Francophone Caribbean descendants. The Cocolo cuisine brought over through various parts of the Caribbean have influenced Dominican cuisine. Some recipes have changed but most have stood the same but with different names.
Chinese Cuban cuisine stems from the earliest migration of Chinese migrants to Cuba in the mid-1800s. [1] Due to a labor shortage, close to 125,000 indentured or contract Chinese laborers arrived in Cuba between 1847 and 1874. [1] The laborers or coolies were almost exclusively male, and most worked on sugar plantations alongside enslaved ...
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Jamaican cuisine is available throughout North America, the United Kingdom, and other places with a sizeable Jamaican population or descendants, [86] [87] such as coastal Central America [7] [8] [11] and the Caribbean. Jamaican food can be found in other regions, and popular dishes often appear on the menus of non-Jamaican restaurants.