City Guide

Description: Caribbean Best Restaurant is a fusion of the world's best foods!The lush vegetation found in the Caribbean, bearing exotic fruits, vegetables and nuts, has influenced Caribbean cookery. To define any particular trend or influence is very difficult because each island has had different histories. As a result Caribbean cooking has evolved as a fusion of various influences. The English, French, Spanish, Dutch, East Indians, Chinese, native Amerindians and other nationalities brought their recipes, which were adopted and changed by West Indians. The major ethnic group in the Caribbean is descended from Africans who were brought to the Caribbean as slaves. As a result the African influence on food in the Caribbean is quite visible in most, if not, all of the islands. The use of ground provisions, dasheen bush (taro) and ochroes to produce callaloo, peas and beans, the use of hot peppers and the cooking methods of stewing and grilling on open coal fires have been greatly influenced by Africans. They also developed dishes using pig's feet, cow's heel and ox tails (parts discarded by the plantation owners). Spices from India, the far East, Europe combined with West Indian flavors, nutmeg, Chadon Beni (Cilantro), bay leaves and other preservatives used by the Amerindians, the original natives of these islands, have greatly influenced the cuisine of the Caribbean. East Indian food in the Caribbean is essentially a blending of flavors and colors. The use of varied spices is essential to produce Caribbean Indian food. Tumeric (haldi), is the most universally used spice in Indian cookery. Cumin (geera) seeds and powder has been blended with other spices to create various blends of curry powder. Curry has become an important part of the daily diet of local people from this region. A few variations have evolved from the original concept of curry introduced by the immigrant workers from India. European dishes have been fused in Caribbean food, which has been greatly influenced by the Spaniards, English, Portuguese and French. Some examples are pastelles and garlic, fish broths and chowders, white bread and fruitcakes and pastry. The French and Spanish also introduced herbs such as thyme, oregano and chives. Local ingredients are also incorporated into Caribbean cooking. Fish and shellfish dishes are quite common and are combined with fruit and vegetables in a wide range of salads, Hor's D' oeuvres and entrees to produce exciting, tantalizing dishes which are essentially Caribbean. Some examples are saltfish and shrimp accras, crab backs, coo coo balls with callaloo dip. Coconut and rum are other popular ingredients, Coconut, in the form of coconut milk, is used extensively in sweet and savory dishes adding a rich creamy flavor to peas and rice dishes and stews.\n\n* Jerk Chicken* Curry Chicken* Brown Stew Chicken* Escoveiched Fish* Steamed Fish* Brown Stew Fish* Ackee and Salt Fish* Rice and Peas* Vegetables* Potato Salad* Fried Plantain* Patties Beef and Chicken* Co Co BreadDrinks:* Fruit Punch* Carrot Juice* Ginger Pineapple* Can Soda* Bottle Soda Catering For All Occasions, Call Now To Schedule Your Next Event! Read more