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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 ...
French settlers introduced new ingredients and cooking techniques, such as the use of dairy products, baking, and the concept of the "pot-au-feu," a slow-cooked meat and vegetable dish. Acadian dishes like rappie pie, a grated potato and meat pie, and poutine râpée, a boiled potato dumpling filled with pork, are still popular in the region.
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South American cuisine – Some of the richest food products of South America come from the middle of the continent, the Amazon basin. For example, the Amazon region provides a plethora of fresh fish and tropical fruits. [32] In countries like Peru, there is a strong influence of the Inca empire and their cuisine.
Steak. North American Cuisine includes foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, African American cuisine, Mexican cuisine, Caribbean cuisine and Central American cuisine.
Indian food is particularly popular in Canada, deriving mostly from Northern Indian cuisine. It is characterized for its use of bread, curry, and use of yogurt and cream for meat-based dishes; it also draws inspiration from South Indian cuisine in its use of sour and spicy combinations. [31]
North American cuisine consists of foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, Mexican cuisine, and Central American cuisine. North American cuisines display influence from many international cuisines, especially European cuisine , and including Native American cuisine , Jewish cuisine ...
Canada, Mexico, and the United States are home to a number of edible fruit; however, only three are commercially grown (grapes, cranberries, and blueberries). Many of the fruits below are still eaten locally as they have been for centuries and others are generating renewed interest by eco-friendly gardeners (less need for bug control) and chefs ...