Introduction: Grilled Yemeni fish is a beloved delicacy in Djibouti City, reflecting close historic and trade ties across the Red Sea to Yemen. Cultural Background: Grilled Yemeni fish is a beloved delicacy in Djibouti City, reflecting close historic and trade ties across the Red Sea to Yemen. Whole fish is split, marinated in warming spices, […]
Introduction: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch. Cultural Background: Christophene (chayote squash) grows abundantly in Dominica’s hills and is prized for its mild, refreshing crunch. This simple salad is a common side at family lunches, offering a cooling contrast to richer stewed and fried dishes. […]
Introduction: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition. Cultural Background: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition. Boiled and dressed while warm, green fig salad is a […]
Introduction: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name. Cultural Background: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name. It is a favoured […]
Introduction: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong Afro-Caribbean and Cocolo (English-speaking Caribbean immigrant) heritage, where coconut-based cooking is more prominent than in the rest of the country. Cultural Background: Fish simmered in coconut milk reflects the culinary identity of Samaná, a Dominican peninsula with strong […]
Introduction: Arroz con Leche is a fragrant rice pudding simmered slowly with milk, cinnamon and citrus peel until creamy, a dessert brought from Spain that became a staple of Cuban home cooking. Cultural Background: Arroz con Leche is a fragrant rice pudding simmered slowly with milk, cinnamon and citrus peel until creamy, a dessert brought […]
Introduction: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted until the skin crackles and the meat falls apart. Cultural Background: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted until the skin crackles and the meat […]
Introduction: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are one of the most recognisable savoury snacks of the Caribbean. Cultural Background: Tostones are twice-fried green plantain slices, smashed flat between fryings to create a wide, crisp disc, and are one of the most recognisable savoury […]
Introduction: The Mojito, a highball of white rum, lime, sugar, mint and soda water, is Cuba's most globally recognised cocktail, with roots traced to 19th-century Havana bars where sailors and dockworkers mixed rum with fresh lime and mint. Cultural Background: The Mojito, a highball of white rum, lime, sugar, mint and soda water, is Cuba's […]
Introduction: This finely shredded cabbage slaw, dressed with a bright citrus vinaigrette, appears on nearly every Cuban lunch and dinner plate as a fresh, crunchy counterpoint to rich stewed meats and fried foods. Cultural Background: This finely shredded cabbage slaw, dressed with a bright citrus vinaigrette, appears on nearly every Cuban lunch and dinner plate […]