Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Costa Rican cuisine is known for being mostly 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.
Guyanese culture reflects the influence of African, Indian, Amerindian, British, Portuguese, Chinese, Creole, and Dutch cultures. Guyana is part of the mainland Caribbean region. Guyanese culture shares a continuum with the cultures of islands in the West Indies.
Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African 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 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.
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
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. Trinidadian and Tobagonian food is dominated by a wide selection of dishes, most notably, doubles, roti, pelau, callaloo and curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoes, 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.
Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines including the plant Callaloo or dishes called callaloo varies throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo, and uses taro leaves or Xanthosoma leaves.
Indo-Guyanese or Indian-Guyanese, are Guyanese nationals of Indian origin who trace their ancestry to India and the wider subcontinent. They are the descendants of indentured servants and settlers who migrated from India beginning in 1838, and continuing during the British Raj.
Sancocho is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The soup was first made in West Africa and the Caribbean before being brought to North America through slave trade and made into a distinctively Philadelphian dish by colonial Black women during the nineteenth century.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot. Besides use as a flavoring and browning agent, it is commonly regarded as a food preservative although laboratory testing is inconclusive.
Chicken curry or curry/curriedchicken is a South Asian dish originating from India. It is common in the Indian subcontinent, Caribbean, Arabian Peninsula, Southeast Asia, Great Britain, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Bermudian cuisine 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.
Tiep or thieb is a traditional dish from Senegambia that is also consumed in Guinea Bissau, Guinea, Mali and Mauritania. It is the national dish in Senegal. The version of tiep called thieboudienne or chebu jen is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa and tiep ganaar. Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.
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.
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
