Below you'll find a list of all posts that have been categorized as “Caribbean”
Edited by Dave DeWitt Editor’s Note: Mostly using the incredible resource of Google Books, I’ve compiled a chronological history of jerk pork from primary sources. Also, in early Jamaica, a “barbecue” was also a flat surface, usually made of stone or paved, where coffee beans, ginger root, and pimento berries were air-dried. “Jamaican pigs were far better tasting, more nourishing, …
A Much-Needed Revisit to the Bahamas By Dave DeWitt It was quick but filling, my revisit to two of my favorite Bahamian islands, and it had only taken me 38 years! Oh well, too many hot and spicy places to visit around the world, and too little time. In January, 2010, Mary Jane and I were on the third Spice …
by Dave DeWitt Recipes: Curried Pholourie Pumpkin- Curry Soup Jamaican Curry Goat Pork Colombo from Martinique Curried Chicken and Rotis Trinidadian Curried Lobster Although curries in some form appear in the cuisines of most of the Caribbean, they are particularly prevalent in the countries where the East Indian population is the greatest: Jamaica, Martinique, and Trinidad and Tobago (T&T). …
By Dave DeWitt Note: This is a glossary of the most common ingredients in world curries. I have eliminated some of the more common foods that are curried, such as meats, seafood, fruits, and vegetables, and have concentrated on herbs, spices, seasonings, flavorings, and unusual condiments. Ajowan (Carum copticum). Called “Bishop’s weed” in some parts of Africa, it is a hairy …
By Nancy Gerlach Graycliff Hotel Recipes: Conch ChowderGrouper Soup in Puff PastryChicken Breast Stuffed with Minced LobsterSpiced Boiled FishSheila’s Sunday FishPeas ‘n’ RiceGuava Duff My first trip to the Caribbean back in the 1970’s also happened to be my first visit to The Bahamas. At that time I was so taken with the beauty of the island that I spent …
