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Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, 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.
Indian Arrival Day is a holiday celebrated on various days in the nations of the Caribbean, Fiji, South Africa and Mauritius, commemorating the arrival of people from the Indian subcontinent to their respective nations as indentured labours brought by European colonial authorities and their agents. In Guyana, Mauritius, Fiji and Trinidad and Tobago, where it started, it is an official public holiday.
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, 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.
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South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
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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.
Indo-Grenadians or Grenadians who trace their roots to India, form the largest minority group in Grenada. This term is not generally recognized by Grenadians or indeed Caribbeans. They usually refer to themselves simply as Grenadian or possibly Caribbean. This group was first introduced during the second half of the 19th century when Grenada experimented with indentured labour. By the second half of the 20th century Indians were so integrated into Grenada’s society that a distinct Indian cultural identity was generally invisible. In addition, Indians were involved in every aspect of Grenadian life. Currently there are over 12,000 Grenadians of Indian and mixed-Indian descent.
Surinamese culture has strong Asian, African and European influences. The population is mainly composed of the contribution of people from India, Africa, China, Europe, and Indonesia, as well as indigenous peoples who lived in the area, before the arrival of European settlers.
Oil down is a salted meat and vegetable stew that is the national dish of Grenada.
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References
- ↑ "I came, I saw, and I cooked it: Indian Arrival Day". The Nomadic Gourmet. May 1, 2008. Archived from the original on May 28, 2009. Retrieved November 2, 2016.
- ↑ Saltfish accra- NomadicGourmet.com Archived 2010-01-06 at the Wayback Machine
- ↑ Roti Dalpuri- NomadicGourmet.com Archived 2010-01-12 at the Wayback Machine
- ↑ Gilad James, PhD. Introduction to Grenada. Gilad James Mystery School. ISBN 9785332203732.
