Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of the Americas, and the most easterly of the Caribbean Islands. It occupies an area of 432 km2 (167 sq mi) and has a population of about 287,000. Its capital and largest city is Bridgetown.
Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
Scotch bonnet is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa as well as the Caribbean. Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet called cachucha peppers are grown on some of the Caribbean islands.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Trinidad and Tobago has a unique history and its food is influenced by African, Indian, European, Chinese and Afghan culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its sumptuously prepared provisions, such as dasheen, sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Chili powder is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" is used consistently.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.
Chili sauce and chili paste are condiments prepared with chili peppers.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
The culture of Barbados is a blend of West African and British cultures present in Barbados. English is the official language of the nation, reflecting centuries of British influence, but the Bajan dialect in which it is spoken is an iconic part of the Barbadian culture. This dialect is a combination of the languages from the different inhabitants in its history.
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits which grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.
Llajua or llajwa is a Bolivian chili sauce prepared from locotos hot chili peppers, and tomatoes; sometimes onions are added to the mix. One or two seasoning herbs could be added, depending on the region and taste: quillquiña in Cochabamba and wakataya in the Altiplano and other valleys of Bolivia. It is preferably prepared on a grinding stone called a batán, which can be found in most Bolivian households of Cochabamba and Altiplano. In the absence of a batan, it can be prepared in a blender.
Pickapeppa Sauce, also known as Jamaican ketchup, is a brand name Jamaican condiment, the main product of the Pickapeppa Company, founded in 1921. It is made in Shooters Hill, Jamaica, near Mandeville. The ingredients are: cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel, aged in oak barrels. The sauce is sweet, sour and mildly spicy. The company makes several variants of the sauce, including mango and extra-hot Scotch bonnet pepper varieties.
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the state of the same name located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists..
Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole, Indigenous and British background. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.
