And, with the advent of migration, the regional traditions have garnered increasing popularity internationally.
The Caribbean is perhaps best known for its Jamaican jerk export. Meats, most commonly chicken, are dry rubbed or wet marinated in a hot spice mixture called Jamaican jerk spice which consists of allspice, Scotch bonnet peppers, cloves, cinnamon, scallion, nutmeg, thyme, garlic, salt and pepper. The meat is then fired up over a charcoal grill.
Callaloo is another dish consumed widely in the Caribbean with a distinctively mixed African and indigenous quality. It consists of a leafy dish made primarily from the taro or dasheen bush and often with okra. There are many variations of callaloo which include coconut milk, crab, conch, Caribbean lobster, meats and other seasonings. Outside of the Caribbean, water spinach is substituted for the taro.
Seafood is popular in the Caribbean, and often each island will have its own specialty. Barbados is known for its "flying fish," while Trinidad and Tobago is famed for its cascadura fish and crab. A popularly consumed street food is a fried shark sandwich called "bake and shark." Fresh fish and lobster are eaten across the region. The saltwater fish accra is widely consumed across the region and derives its roots from Western Africa.
Indian influenced curry has also successfully penetrated the region's local cuisines where a wide variety of meats and vegetables are cooked in this way.
American mainstays such as hamburgers have also found its niche in some markets. In the Dominican Republic it is often sold at stands and eaten as a street food.
You can try these local dishes at many locations throughout the region, but see also Sweet Lime Restaurant.
