 A fried bake | |
| Type | bread |
|---|---|
| Place of origin | Trinidad & Tobago |
| Region or state | Caribbean |
| Main ingredients | Flour |
Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a multitude of ways. This dish is usually served with salt fish and steamed vegetables. [1] [2] [3] [4]
Caribbean cuisine is a fusion of West African, Creole, Cajun, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese. These traditions were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region.
Roti is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American 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 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.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (chernozem) from which its ingredients come and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Callaloo is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main ingredient is an indigenous leaf vegetable, traditionally either amaranth, taro leaves or Xanthosoma leaves.
Doubles is a common street food originating in Trinidad and Tobago of Indian origin. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food for local Trinidadians. Doubles is made with two baras and filled with curry channa and various chutneys.
The Culture of Saint Lucia blends the influences of African, French, and English heritage. The official language of the island is English but Kreole, a form of French patois, remains an influential secondary language. The people are predominantly Catholic but the religious climate is tolerant.
The Caribbean is a region of the Americas that consists of the Caribbean Sea, its islands and the surrounding coasts. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, and north of South America.
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.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Macaroni pie is a casserole dish based on baked macaroni and cheese. Primary ingredients include elbow macaroni, cheese, and milk. Although early records from the 1700s suggest this dish was first created in Barbados, spread across the Americas during the slave-trade era, and eventually made its way back to Europe, various variations now exist. For example, some recipes from 19th-century American cuisine include various meats. In Scotland, it is typically prepared using a hot water crust pastry, while in other areas the dish may not have any crust.
Bake and shark is a traditional fast food dish of Trinidadian cuisine prepared using fried flatbread, shark meat and additional ingredients. It is a classic street food dish that is sold at a multitude of food stalls and cookshops all over Trinidad and Tobago.
The cuisine of the Americas is made up of a variety of food preparation styles.
Run down, also referred to as rundown, run dun, rondón, fling-me-far, and fling mi for, is a stew dish in Jamaican cuisine and Tobago cuisine. The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea.
Brown stew chicken, also referred to as stew chicken, is a dish typically eaten for dinner throughout the English-speaking Caribbean islands. The dish is popular in Jamaica, Antigua, Trinidad and Tobago, Barbados, Saint Lucia, Grenada, Belize, Dominica and in Caribbean communities throughout the world. The eponymous colour is achieved by browning the chicken in brown sugar, which creates a rich gravy to which vegetables like onions, garlic and carrots are added.
Vada is a category of savoury fried snacks native to South India. Vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. Alternative names for this food include vadai, vade, and bada. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the cédula de población in 1783, an edict that successfully promoted the settling of French planters in Trinidad who quickly set the population majority. The name is a combination of the French words brulé ('burnt') and gueule ('muzzle'), which was changed into bu'n jaw in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish but to its spiciness, caused by the added hot pepper.
Pelau is a traditional rice dish of the West Indies. Main ingredients are meat (usually chicken or beef, rice, pigeon peas or cowpeas, coconut milk and sugar; various vegetables and spices are optional ingredients. Spices used in the dish include cardamom, cloves, cumin and coriander. The meat is caramelised and the other ingredients are then added one by one, resulting in a dark brown stew.
Saheena are a street-food and snack of Indian origin in Trinidadian cuisine.
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