Chocolate and Spice

The combination of chocolate and hot pepper is not something that most North Americans consider mixing on a daily basis. However, since Caribbean cooking is an interesting concoction of many different cultures, it seems only natural that chocolate would be mixed with spice at some point. Chocolate is a long time favorite within the Caribbean, and hot peppers seem to be abundant in nearly every dish served throughout the islands.

When the sweet subtlety of chocolate is combined with the quick punch of hot spice, the outcome is truly unique. As the chocolate melts in your mouth, the small hints of hot pepper that are hiding within the chocolate tend to escape effortlessly onto your tongue. The result is really succulently sweet and spicy, and this is the true crux of Caribbean cuisine.

One of the most popular desserts that you can easily find within the Caribbean is a chocolate cake made with hot peppers. Not only is this cake moist and deliciously chocolatey, it also has that peppery kick that produces sheer enjoyment. Caribbean chefs love to cross many different flavors in order to form fusion cuisine that is surprising and tempting. If the thought of chocolate and pepper does not appeal to you right away, when you are in the Caribbean you must try this devilish dessert. A proper Caribbean caterer will be able to incorporate many different flavors from the islands that make up the Caribbean, so don’t be afraid to try a few unique items when it comes time to plan your next event. Caribbean food is more than flavorful, it is addicting – so watch out for that spice hidden beneath your chocolate!

Caribbean Cooking Tips

When you decide to make a commitment to a particular cooking style, you will want to be sure that all those hours spent in the kitchen pay off. There can be nothing more heart breaking than cooking a beautiful Caribbean meal only to discover that your ingredients have gone bad. Equally as heartbreaking is storing delicious Caribbean leftovers improperly, which will force you to throw away delicious food. There are a few ways to care for some popular Caribbean ingredients, so you may want to keep this list of tips tacked up on your fridge for quick access.

· Fresh Coconut: did you know that you can purchase an entire coconut, use a small portion of it, and freeze the rest in a freezer safe bag? Coconut will keep for quite awhile in the freezer, and when you want to use it again simply run it under some water until the coconut meat is completely thawed.

· Mango: sometimes a recipe may call for two and a half mangoes, but if you buy a bunch and you want to keep them, simply sprinkle the mango slices with sugar, and allow the sugar to dissolve. Then, place the mangoes inside of an air tight container and freeze. Mangoes can last for quite awhile this way, and when you want to use them again simply allow them to thaw on the counter for a few hours.

· Rice: rice is a tricky thing to store, but it is abundant in many different types of Caribbean cuisine. To keep rice properly, make sure that you keep it inside of an air tight container once it has been cooked. Otherwise, rice will keep best if it is stored inside of a metal or tin jar with a tight lid (prior to cooking).

· Spices: don’t you just love the taste of fresh spice? Well, Caribbean cuisine would not be possible without spice, so you will want to keep your spice for no more than six months tops. After six months, spices can become rancid, so keep testing them for freshness.

Follow these steps and you will be creating great Caribbean food in no time at all. So many people think that buying exotic ingredients means wasting a lot of food, but as you can see, food is easy to store if you only know how to store it properly.

How To Find A Good Caterer

A catering job can make or break a special event. A good catering job will make your event much more special, while a poor one will compound other problems and leave you dissatisfied and disappointed. So the next time you are in the market for a caterer, there are a few things that you should consider.

First of all, think local. This will help you avoid expensive delivery charges and travel costs. Also, if a problem arises it is better if their home base is close to your location. If a local provider simply doesn’t offer what you truly want, you may be able to reduce or eliminate extra charges by reaching a certain minimum. Also, make sure that you arrange a tasting so that you know exactly what you are signing up for. Don’t go simply on recommendations of others or advertisements. You also may want to find out what type of equipment your caterer has to work with. A commerical grade kitchen will have more supplies than someone's home kitchen, although that doesn't necessarily translate to better food.

In the area of costs, make sure that you have clear understanding from your caterer as to what is included and what is not. Know if there are staffing fees or other additional charges that will be reflected in the bill. That way there are no unpleasant surprises and you can budget accordingly. Most importantly, make sure that you allow yourself a good window of time to do your research and locate a caterer that you can feel comfortable working with. It can make all the difference.

Things to Keep in Your Caribbean Kitchen

Every type of cuisine has a few staples that should be handy within your pantry if you want to create the best dishes possible at a moment’s notice. When it comes to Caribbean cooking, the follow list of items will save you from running to the store every time you want to come up with a tempting Caribbean dish.

1.Allspice: this is one of the most important spices within Caribbean cuisine. In order to find out more about Allspice, read the article on this website entitled: “All About Allspice.”

2.Annatto Seed: some people call the annatto seed the “poor man’s saffron” since it acts in much the same way, but it is far less expensive. The annatto seed is popular in many rice dishes.

3.Calabaza: this is a type of Caribbean pumpkin that is comparable to butternut squash, so if you don’t have calabaza, butternut squash will work just as well.

4.Coconut Milk: always keep coconut milk on hand (and make sure it is fresh), since it is very popular when it comes to many different Caribbean dishes.

5.Pigeon Pea: these beans are very popular for their wonderful flavor and nutty taste. Pigeon peas are used widely along with rice in order to create fabulous dishes.

Simply by keeping these five ingredients in your house at all times, you will be able to create an array of wonderful Caribbean dishes. Remember to keep your ingredients fresh (for spices, six months tops), and you will taste the islands all year long – no matter where you live.

The Passion Fruit

One common Caribbean fruit that most people take for granted is the ever sweet passion fruit. The passion fruit is native to South America, India, the Caribbean, Brazil, Florida, Hawaii, Australia, East Africa, Israel, and South Africa. Although most people tend to think that the passion fruit is red in color, it is actually quite yellow, although riper passion fruits can have a purplish tinge to them. The passion fruit is quite a large part of Caribbean cuisine when it comes to drinks and desserts.

Often, the passion fruit is made into a puree, frozen to create a tasty passion fruit ice cream, or simply as a garnish next to a lovely piece of cake. In most cases, passion fruits are used to concoct delicious drinks, and since this fruit is grown in the Caribbean, it is widely used throughout the islands for a variety of reasons. One of the most famous ways to use the passion fruit is within a special Caribbean version of mousse.

Although passion fruit mousse is relatively easy to make, it is difficult to obtain fresh passion fruit in North America, which is why this dish is often reserved for those vacationing in the Caribbean. However, a proper Caribbean caterer can easily whip up a tasty passion fruit mousse that will have your guests raving for days to come. Caribbean cuisine is interesting not only for its combination of exotic flavors, but also for its use of all things native to the region itself. In fact, Caribbean cuisine can easily be included in the “slow food” movement for the sheer fact this type of food really draws upon natural resources with little help form the outside world. If you get the chance to taste some authentic Caribbean cooking, make sure to select at least one dish or drink with passion fruit as the main ingredient.

Caribbean Cooking Spices Things Up

Part of what makes Caribbean cooking so unforgettable is that it is such a melting pot of cooking techniques. Caribbean cooking takes what is good about a variety of cuisines and puts them together into one fabulous style of cooking. Traditionally speaking, what has set Caribbean cooking apart is their creative use of herbs. This was because originally the Caribbean nations did not have a wide range of food options available to them, and they used their native island spices to give their taste buds something new to taste.

The island dishes begin with fresh fish, fruits, vegetables, and chicken, all of which can be obtained locally. Coconut milk features heavily into many Caribbean dishes, as well as lime. In fact, lime marinades are some of the most popular among these recipes. Caribbean cuisine also features other exotic flavors such as mangoes, cassava, papaya, yam, guava, and peppers. Nutmeg is also a spice that is used frequently in Caribbean cooking, rather than just in desserts as in common in the United States. The jerk chicken that is famous in Caribbean cuisine is seasoned with allspice.

Actually, most of the individual islands have specialized a style of cooking that is unique as well. For instance, if you are in the mood for black beans and rice then you are looking for Cuban recipes. If, instead, you are interested in sampling some conch dishes then you are looking for the Bahamas. Caribbean cuisine as a whole, however, is known for taking simple staples and dressing them up in surprising ways to excite your taste buds.

All About Allspice

One of the most important spices used in Caribbean cooking is known as allspice. Sometimes it's called pimento and Jamaica pepper. Allspice consists of little sun-dried berries from the Pimenta dioica plant, usually picked when they are green an unripe. When they have been tried, they resemble brown peppercorns. In fact, Christopher Columbus himself mistook allspice for pepper. Pimienta, one of allspice's other names, actually means "pepper" in Spanish.

Allspice has a distinctive aroma. It's not uncommon for people to mistake allspice as a mixture of different spices, because it smells like a combination of cloves, cinnamon, and nutmeg.

Allspice grows in Mexico and Honduras, but it thrives best in Jamaica. It is widely agreed that Jamaica-grown allspice is best, because it has a high oil content that enhances the flavor.

Caribbean cooking calls for allspice quite a bit. In particular, it is one of the most important ingredients in Caribbean jerk seasoning. It's also used in Caribbean stews and soups. Although allspice is perhaps most popular in the Caribbean, it is used heavily in other parts of the world too-- notably the Middle East. Allspice is also frequently a component in curry powder.

There are all kinds of ways to use allspice. You can use it as a substitute for cloves; you can use it in oatmeal cookies or applesauce; it can even jazz up an otherwise basic meatloaf.

If you're thinking about trying your hand at Caribbean cuisine, then allspice is an absolute must for your spice cabinet. You'll find that lots of Caribbean recipes call for allspice.

Tips for Successful Catering

Catering is a lot of work, demanding a great deal of organizational skills. It’s a lucrative market, but you need to be extremely organized to feed a large crowd all at once. Whether plated or buffet, organizing and coordinating the back of the house staff with the front of the house is critical. Go over the menu before the guests arrive and set a timeframe for the meal with the kitchen staff and the wait staff.

You’ll also want a head count. This refers to the number of people expected to attend. Most caterers require a head count anywhere from a month to a few days ahead of time, depending on the menu. The head count is the number of meals the customers will be billed for. If a customer says 100 people will be attending, then you charge for 100 meals, whether only 50 or 75 or all 100 guests show up. It is important that your customers understand this concept before the event, or they may feel like they don’t have to pay for the original head count if everyone doesn’t show.

Lively parties, such as Christmas parties or wedding receptions, can go on for hours, especially if alcohol is served. Don’t be afraid to set a time limit, and make sure the customers and guests know the specified starting and ending times for the event. Four to six hours is usually plenty of time for most parties.

Finally, have a set minimum number of guests when catering an event. If, for example, the private dining room requires a minimum of 15 people and a party of four wants to rent it, they will have to pay an additional room fee. Setting up and staffing a private dining room for a smaller party costs you money and you need to make enough from that party to make it worth it. You can always bend your own rules, for a regular customer, for instance, but use your judgment and do what is best for your business.

Some Things to Consider

Although every caterer must have excellent cooking skills, you also need to know a bit about the business aspect of catering in order to succeed. Those that have been in the industry for a long time have learned the hard way about different ways in which to function as a caterer, and here are some valuable tips that will help on your way to catering success.

· Ahead: never, never, never wait until the day of the event to do all the cooking, prepping, and setting up. Instead, make sure that you do as much ahead as possible. Set up tables, figure out what linens to use, prepare any food that can be refrigerated for a day or two. Thinking ahead will save you lots of time, and frustration, when the event day arrives.

· Food Prep: food can be tricky, and the last thing that you want to do is to poison any of your guests. So, to avoid a potentially tragic mistake, make sure to thaw all of your food ahead of time, and cook all food properly – this means testing with a thermometer. Also, make sure to store your prepared food properly, and to transport your food adequately.

· In the Know: before you even cook one item, make sure you know the venue where the event will be held. Gather a list of contact information (managers, hotel head ...), and keep it close by – you never know when you will need it. Also, make sure you know the layout of the room, so that you can serve and set up without any problem.

Catering is a fun and challenging career choice, but you must know how to handle your business along with preparing great cuisine. Follow these basic steps, and you will be on your way to operating a successfully catering business in no time.

Questions to Ask any Caterer

When it comes to finding the perfect caterer for your event, there are a few things that you should always ask. Any professional caterer should be able to answer all of the follow questions, and asking the right sort of question can really help you to weed out the poor choices. Make a list of these questions, and make sure to receive an answer to all of your queries.

· Amount of Time: ask every caterer how long they have been in business. Catering is a tricky business, and caterers tend to come and go, so make sure that the caterers you are thinking about have been in business for longer than 18 months. If the actual business has not been around for this amount of time, another good indication is whether or not the caterer has been involved in the food industry for at least two years. In general, make sure that you know all about any chef’s background before you book.

· Your Event: ask whether or not they are familiar with the venue that you have chosen. If not, you will need to provide your caterer with many different details about the facility including contact people, facility floor plan, and any other important fact that they should know in order to help an event run smoothly.

· Cost: ask any catering service what, precisely, is included in your cost – you want to make sure that all the small details are taken care of prior to the event. Also, ask whether or not the catering service will set up tables, provide linens, and clean up the area once the even it finished.

· References: ask for references. You can never be too sure, so talk to a few people that have used the service before in order to find out details.

In the end, if you are careful enough to ask the right questions your event should go off without a hitch. A professional caterer will have no problem answer any of these questions, and when your big day comes you will be pleased that you asked!

Adobo

.If you happen to visit the Caribbean, make sure that you try some chicken, pork, or fish adobo. Adobo is, essentially, a slowly cooked meat dish containing a tempting array of fresh and aromatic spices. Adobo is particularly popular throughout the Caribbean due to the Latin roots that run strongly through this island nation’s heart.

Adobo is usually made from garlic, bay leaves, soy sauce, vinegar, black peppercorns, salt, and tumeric. In short, adobo is really comparable to North American barbeque sauce, but the way that this dish is cooked makes all the difference. Caribbean adobo is slow roasted for many hours until the meat falls off the bone, or until the fish literally melts in your mouth. When you order adobo in the Caribbean, you will be presented with a plate of rice as well, which is meant to go underneath your adobo in order to create a truly hearty meal.

Caribbean chefs rub the adobo spice blend onto the poultry, pork, or fish, and the spices are then left alone to simmer in a slow over for quite a long period of time. After the dish is ready, some chefs will even take the meat and transfer it to a pan in order to gain a crisp skin. When tourists walk by a restaurant serving adobo, it is hard to turn away from the deeply colored meat that can be seen from most restaurant windows. Also, some chefs will choose to use coconut milk towards the end of the adobo process in order to give the dish an extra rich quality. In much the same way that Caribbean jerk is an essential part of the Caribbean diet, adobo is usually the first dish that most chefs are taught, which makes adobo authentically Caribbean.

Vanilla

Caribbean cuisine is becoming a very popular type of cuisine throughout North America, and many different Caribbean restaurants are starting to pop up in neighborhoods otherwise dominated by fast food restaurants. As a result, Caribbean food is starting to blend with other types of cuisine to create a very interesting fusion taste. Vanilla has long been used as a staple of the Caribbean diet, but this aromatic bean is about to get a huge face lift.

One of the most popular types of “new” Caribbean cuisine is a coconut vanilla flan. This flan is largely taken from Mexican cuisine, but it also uses very authentic Caribbean flavors to enhance this delicious dessert. Not only does coconut flan use quite a bit of fresh vanilla, it also uses a large helping of true Caribbean rum. In short, Caribbean coconut flan is something that must be tried should you stumble upon it. Otherwise, vanilla has been part of Caribbean culture for many years now, and this superb bean just keeps on getting even more special as time marches on.

Vanilla was once believed to be a strong aphrodisiac, and with the other spices that are integrated into Caribbean cuisine (nutmeg, cinnamon, rum), vanilla has the ability to make your mouth water simply based on sight alone. Caribbean chefs have a way of infusing vanilla within their cuisine, and most of the time those tasting a specific vanilla dish have no idea what they are eating – they only know that it is sinfully delicious. Those that know how to cook proper Caribbean cuisine often use ingredients such as vanilla in dishes that normally wouldn’t incorporate vanilla’s distinct taste. You might find vanilla in stews, meat dishes, and even in some jerk recipes, which is a very different usage from the North American method of reserving vanilla for dessert. When it comes down to it, Caribbean chefs know how to use vanilla in ways that North American chefs can only imagine.

Cinnamon

Cinnamon is one of those spices that nearly everybody uses, but nobody seems to really know where it comes from. Cinnamon is actually a very small evergreen plant that is found mostly in Sri Lanka and Southern India. The spice that most Americans use is actually taken from the bark of the cinnamon tree, which undergoes a long process. When it comes to Caribbean cuisine, cinnamon is an integral part of Caribbean cooking.

In order to create the cinnamon that we use today, the bark must be stripped from the tree, coarsely pounded, and set aside to soak in sea water. The cinnamon itself is a yellow color, but when we buy cinnamon in the store, it is usually a red to brown color. Cinnamon is used in nearly every type of Caribbean dish, and this aromatic spice will truly make your stomach start to rumble. One of the most popular dishes that uses cinnamon as a predominant spice is Caribbean jerk. Jerk is a careful combination of many different spices, – jerk actually contains around twenty different spices -- but no jerk can be complete without the addition of cinnamon.

Of course, cinnamon is also widely used in a number of Caribbean desserts as well, which makes this one spice that is entirely versatile. Since the Caribbean borrows different spices from various cultures, the cinnamon spice is one of the most popular types of spice, and it is used in nearly every kitchen throughout the Caribbean. Within North America, cinnamon is also a very popular spice, but Caribbean chefs have taken this heart warming spice to a whole new level.

Allspice

Have you always thought that “allspice” was merely a combination of many spices? If you did, you are not alone. Although many people believe that allspice consists of a mix of cinnamon, nutmeg, and cloves, allspice is actually only one type of spice. Allspice is also known as Jamaica pepper, Myrtle pepper, Pimento, and Newspice. In fact, the name “allspice” came from English travelers who thought that the spice tasted like a variety of other spices, otherwise allspice would have remained “Jamaica pepper.”

Allspice comes from the Pimenta dioica plant, and it is one spice that comes directly from the Caribbean. Thanks to Christopher Columbus (who was, incidentally, searching for a pepper), allspice became part of Spanish cooking and it was a large part of European fare for many years. Prior to World War II, allspice was a common ingredient in many American dishes, but during the war many trees that produced allspice were burned, and since that time the crop of allspice has never been fully replenished. Today, most allspice comes from Jamaica, Guatemala, Honduras, and Mexico, though the Jamaican variety is the most sought after for its superior quality.

When it comes to Caribbean cuisine, allspice is the lifeblood of Caribbean jerk – one of the most popular types of Caribbean food. Allspice combines the flavors of cinnamon, nutmeg, and cloves in order to produce a flavor that is both aromatic and distinct. Often, the wood from the allspice tree is used in order to provide smoke for jerk, and this makes Caribbean jerk what it is today. So, the next time that someone tries to tell you that allspice is just a combination of spices, remember that this type of spice comes from one, lone, tree.

Epazote Leaves

Have you ever wondered what, exactly, is in Caribbean food that makes it taste so spicy? Although the Epazote leaf is most commonly used in Mexican cuisine, Caribbean cooking tends to borrow spices and techniques from other countries, which is why the Epazote leaf is also found within Caribbean food. The Epazote is actually a sort of leafy vegetable, but it has a distinct flavor that really adds a bit of punch when it is combined with certain Caribbean dishes.

When the Epazote is ingested raw, it tastes very similar to black liquorice, and some cultures believe that this leaf also has strong medicinal uses. The Epazote leaf is usually used in thick stews, with beans, or in order to spice up traditional dishes. While the Epazote is not always used in Caribbean cooking, it is one addition that will keep people guessing again and again as to its identification. Of interest is the fact that each person will taste the Epazote leaf in a different way. For example, some people believe it tastes like a citrus fruit, while other seem to think that it tastes very similar to mint – in this way, the Epazote leaf is very much like wine, it all depends upon an individual’s own palette.

The next time that you dig into a delicious plate of Caribbean food, think about whether or not you can taste the Epazote leaf. Does the food taste like citrus? Are you sure that you are eating lemon, or could it be Epazote? The best part about Caribbean cuisine is that this type of food will keep you guessing every time you taste in. In the end, Epazote is one secret ingredient that will add a kick to any dish.

Tamarind

When you think of the spices in your spice cabinet, do you instantly conjure up images of tall trees growing in sultry places? Interestingly, most people seem to think that spices only grow on small plants (as in the garden variety), but some spices come from towering tree limbs that can only be found in exotic places. The Tamarind tree is a willowy type tree that is found in the tropics, and this tree gives us the exotic spice “tamarind.”

Not only is the spice tamarind a common ingredient when it comes to Caribbean cuisine, tamarind is also quite common in Worcestershire sauce, and the beloved HP sauce. The part of the tamarind tree that is most frequently used for different types of cuisine is the fruit pulp, which is often made into a spice. For some Caribbean dishes the hard, unripe, fruit is used in order to concoct acidic and aromatic dishes, but other types of cuisine use the fully ripened fruit which is sweet, but still slightly sour.

Caribbean cuisine really takes its flavors from a variety of countries, and when the tamarind spice is used, the essence that it provokes are also common in India, Africa, and Jamaica. Although tamarind is a common spice within Caribbean food, it is not used in every dish. In fact, tamarind is often reserved only for those plates that require that extra special touch. If you want to bring out the true taste of the tropics, try adding some tamarind to your food – unlike money, tamarind really does grow on trees.

Saving Money When Catering

If you own a catering business, sometimes it may seem difficult to stay within your budget without cutting corners. To run a successful business, you have to provide the buyer with the best service possible. But that doesn't mean that you have to provide an inferior product, or max out your business credit card. Here are a few money-saving techniques that will ease the strain on your wallet and still keep your customers happy.

If the party is taking place during the day or mid-afternoon, consider limiting the amount of alcoholic beverages you serve. For events like business celebrations, it may suffice to have a mere champagne toast, and then serve soft drinks and juice for the remainder of the evening. This will save you a good deal of money and prevent unruly behavior.

Great strides have been made in the area of disposable table settings. You may want to consider using attractive disposables instead of the real thing. This cuts down on wash time and all of the costs associated with washing dishes. Make sure it's all right with your customers first.

See, if the customer wants a complicated affair, if they have family or friends who are looking to help out after the event is over. This will save you time after the event, which cuts down on labor costs. It may also reduce the price per guest as far as expenditure of resources is concerned. There's usually always someone wanting to lend a helping hand. Don't be afraid to ask!

Ginger Beer

Ginger beer is a drink that originated in England and became popular in the Caribbean area later on in its life. It was created in the 1700s and became very popular in the Caribbean, England and North America, reaching its peak in the early 1900s (before prohibition limited the distilleries in the United States.) In 1935, there were 3,000 breweries in England and 1,000 in Canada. It can be made to be either alcoholic or as a soft drink. Original recipes detail a simple process, requiring only ginger, sugar and water, and the addition of "ginger beer plant".

Ginger beer plant is a mixture of organisms- one of them is the yeast Saccharomyces florentinus, and the bacteria Lactobacillus hilgardii. The mixture turns into a jelly-like substance, and this simple yeast mixture can be transferred easily from one fermenting substance to the next. Added to the other ingredients, the mixture is left to ferment and then after a few days create the actual beer. Nowadays normal yeast cultures are added to create a real ginger beer, and the alcoholic content is relatively high compared to other beers- around eleven percent.

Ginger beer produced commercially is often like root beer and is not alcoholic. The difference between ginger beer and ginger ale is the taste- the beer formula allows for a much stronger flavor and has a cloudy appearance, as opposed to the clear one of ginger ale. Many describe it as ginger ale with a "kick" to it, which comes from the sour citrus base, and the strong influence of the ginger in the drink.

Caramel sweet potato

4 cups cooked and mashed sweet potato
3 table spoon butter
1/4 cup brown sugar
1/2 cup pineapple juice
1 teaspoon peanut butter
marshmallows

Add juice and peanut butter to mash potato. Over low heat, combine sugar and butter. Once the sugar has dissolved, add it to the potato mixture. Pour in a greased baking. Arrange marshmallow on top of potato mixture and bake 350 degrees until marshmallows have spread and are lightly brown. Serve as a side dish.

Shrimp Gumbo

2 pounds shrimp (washed, shelled and de-veined)
3 tablespoons olive oil
3 garlic cloves crushed
1/2 cup chopped scallions
2 medium onions chopped
4 tomatoes peeled and chopped
4 cups water
2 chicken bouillon
salt to taste
1/2 teaspoon cayenne pepper
1 pound fresh okra or frozen
1 tablespoon flour mixed with 1/4 cup water

Heat oil in Dutch oven over medium heat. When hot add onions, garlic and scallions. Cook, stirring frequently for about seven minutes or until they just begin to brown. Add tomatoes and cook for about five minutes. add shrimp and continue to cook, stirring frequently add enough water just to cover shrimp and two chicken bouillons. Cover and simmer for about 25 minutes. Add okra and simmer covered until okras are tender 20 minutes. Thicken with flour. Serve over white rice.

Caribbean Cuisine -- An Overview

Lately a lot of fusion cuisine restaurants have been popping up all over the globe, but Caribbean cuisine has always been a mixture of many different tastes and styles from all those that have ventured to the cool clear waters of the islands that make up this colorful land. The interesting thing about Caribbean cuisine is that this type of food is really a synthesis of African, Amerindian, French, Indian, and Spanish cuisine all rolled into one. Caribbean cuisine is both tantalizing and intriguing, which is why this type of food is swiftly gaining in popularity every day.

When you embark on the journey into Caribbean cuisine, you will taste spices, flavors, and unique additives from all over the globe. Although Caribbean cuisine is an amalgamation of all the aforementioned flavors, those that have come to call the Caribbean home have also created a style of cooking that is strictly found within the islands that make up this colorful area of the world. One popular Caribbean dish is known as “jerk,” and this consists of highly seasoned meat, chicken, and even goat. In fact, “jerk” takes its flavors from Indian curry, but the flavors of Caribbean jerk are much more intense. Some other flavors that you will find within Caribbean cuisine include ginger, lime, seafood, peppers, and some cleverly concocted spices.

If you have never had Caribbean cuisine, it’s time to prepare your taste buds. While there is no one way to describe Caribbean cuisine, those that have tried it simply cannot get enough of the many flavors that seem to perfectly blend together in order to create a truly authentic cuisine. Brimstone catering has good reason to be ”the talk of the town,” this catering service will bring the island to you, no matter where you are. From pastries to authentic cuisine, Brimstone knows the secrets of great food that will penetrate your heart and leave your taste buds singing.