The area of the British Islands, Dominica, Granada, Cuba, Haiti and Trinidad make up what is known today as the Caribbean Islands. There were 3 major tribes that inhabited this area and used the local food resources to make their native dishes. Eating the native fruits, vegetables and fish was the only way they could exist on these islands.

The first form of barbecuing came from one of these tribes when they started cooking their fish and vegetables on top of wooden strips over an open fire. Another one of these tribes was credited for being the first in that area to cook their food in pots. The third tribe was the first to introduce the “hot spicy” additives that gives Caribbean cooking its flavor today by using hot peppers, lemons, limes and native spices in their meals.

As early as the 1400's, outside foods and spices began to influence the area as explorers like Columbus brought in their favorites. He brought in sugarcane. The Spaniards brought in coconut, chick peas, cilantro, egg plant, onions an garlic. The Dutch, Danish and French brought in oranges, limes, coffee, mangoes and rice.

By the 1600's, when African slave trading was going on, other foods were introduced. Okra, pigeon, peas, plantains, breadfruit and other items were introduced to this area. The combination of all of these things is what makes up the Caribbean cuisine that has become a favorite for the natives, travelers and vacationers from all over the world. Many of their native recipes are available and can be cooked at home. Some restaurants in other nations now serve Caribbean dishes on their menus.