Channel Islands cuisine is the cooking styles, traditions and recipes of the Crown dependencies of the Channel Islands, namely the Bailiwicks of Guernsey and of Jersey.
Among the islands' specialities are locally-caught seafood, rich Channel Island milk, Guernsey Bean Jar, and Jersey cabbage loaf.
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Locally-caught seafood has traditionally been important to the cuisines of both Guernsey and Jersey: mussels (called moules locally), scallops, oysters, lobster and crabs — especially spider crabs which are considered a particular delicacy. Ormers are conserved and fishing is restricted; they were made into Ormer casserole. [1] [2] A speciality is conger eel soup. [3]
Channel Island milk being very rich with a higher fat and protein content than milk from Holstein Friesian cattle, cream and butter have played a large part in insular cooking. [4]
The "gastronomic hotspot" [5] islands of Guernsey, Jersey, and Sark have 16 restaurants listed in the Good Food Guide. [5] Jersey's Bohemia restaurant has a Michelin star and five AA Rosettes. [5]
Dishes traditional in Guernsey cuisine are the Guernsey gâche, a rich fruit bread, [1] gâche mêlaïe, a dense apple cake, [1] and Guernsey Bean Jar, a type of cassoulet of pork and beans. [1]
Bean crock (les pais au fou) can best be described as a sort of Norman cassoulet. It is a slow-cooked pork and bean stew, most authentically containing a pig's trotter, water and onions. [6]
Cabbage loaf is the traditional Jersey bread baked between two cabbage leaves, while Jersey wonders are a kind of doughnut, not filled with jam. [1]
Jersey Royal potatoes are the local variety of new potato, and the island is famous for its early crop of small, tasty [ citation needed ] potatoes from the south-facing côtils (steeply-sloping fields). [1]
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
The culture of Jersey is the culture of the Bailiwick of Jersey. Jersey has a mixed Franco-British culture, however modern Jersey is culture is very dominated by British cultural influences and has also been influenced by immigrant communities such as the Bretons and the Portuguese.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
The culture of Guernsey in the Bailiwick of Guernsey is a culture which has been shaped by its indigenous Norman language and traditions as well as French and British cultural influences. Cultural trends from immigrant communities such as the Portuguese have also been added.
Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, especially that of the aboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine.
Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition.
Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.
Okinawan cuisine is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine, a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
Cocido or cozido is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
Anguillian cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles. The cuisine is influenced by native Caribbean, West African, Spanish, French and English cuisines.
Acadian cuisine comprises the traditional dishes of the Acadian people. It is primarily seen in the present-day cultural region of Acadia.Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians, proximity to the ocean, the Canadian winter, bad soil fertility, the cuisine of Quebec, American cuisine, and English cuisine, among other factors.
The Jersey people, also referred to as Islanders, are an ethnic group and nation native to the island of Jersey in the Channel Islands who share a common history, Norman ancestry and culture. There is no standard demonym for Jersey people, however common demonyms include Jerseyman/Jerseywoman or Jèrriais. Jersey people are colloquially known as 'beans', after the Jersey bean crock - a traditional meal, or crapauds, the reason being that Jersey has toads and Guernsey does not. There is a statue in St. Helier of a toad, known as Le Crapaud. The Jersey toad is a unique species, which are bigger, breed earlier and use different habitats than English toads.
