New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, resulting from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions.
Costa Rican cuisine is known for being fairly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Owing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine.
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Since the latter part of the 19th century, Puerto Rican cuisine can be found in several other countries.
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 diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, 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 and beans are also staples in Latin American cuisine.
Trinidad and Tobago cuisine is the cuisine of the Caribbean island state of Trinidad and Tobago. It reflects a fusion of African, Creole, Indian-South Asian, Chinese, Amerindian, Arab, European, and Latin American-Spanish-Portuguese cuisines.
Singaporean cuisine derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state.
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle-Eastern and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh.
Panamanian cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie and pepperpot. Fungie is a dish similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster. There are also local confectionaries which include: sugar cake, fudge, raspberry and tamarind stew and peanut brittle.
Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island.
Bermudian cuisine is the cuisine of the British Overseas Territory of Bermuda. The cuisine of the islands reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda’s cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
The cuisine of Mauritius is influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. Mauritian cuisine is a blend of African, Chinese, European and Indian influences in the history of Mauritius. Local food varies depending on ethnic communities; this reflects the strong traditional, cultural, and historical influences of each community. Dishes from French cuisine have grown very popular in Mauritius. Most of the dishes and practices into the culinary traditions are inspired by French culture, former African slaves, and Indian workers and Chinese migrants arriving during the 19th century.
Bahamian cuisine refers to the foods and beverages of The Bahamas. It includes seafood such as fish, shellfish, lobster, crab, and conch, as well as tropical fruits, rice, peas, pigeon peas, and pork. Popular seasonings commonly used in dishes include chilies, lime, tomatoes, onions, garlic, allspice, cinnamon, rum, and coconut. Rum-based beverages are popular on the islands. Since the Bahamas consist of a multitude of islands, notable culinary variations exist.
Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole 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.
The cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975.
The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It is identified as Creole cuisine because it is a mixture of eating habits and colonial culinary customs with native ingredients. It is strongly influenced by Malagasy cuisine, as well as other cuisines from East Africa. It also incorporates elements of French cuisine, due to colonization, as well as more recently Indian and Chinese, brought by Indian and Chinese immigrants respectively. The reunited diet is naturally spicy, flavorful, and relatively consistent.
