Geographic and historical influences on Caribbean island cuisines

Caribbean cuisine is a rich stew of geographic, political and cultural influence. The different colonial cultures all make a contribution to the cuisines, and local ingredients play a significant role. In addition, the African and Indian workers brought to the region have also made significant contributions to the food of the region. This paper will discuss Caribbean food today and the different influences that have gone into this unique and varied set of cuisines.

Once colonial powers left the Caribbean, nations developed cuisines that were based in large part on the ingredients available. The basic Caribbean meal features a protein, a starch and a legume or vegetable (Houston, 2005). For the most part, this basic meal structure reflects African heritage, in particular in the combination of stews and starches. The African heritage can be seen in the similarity with soul food in the Southern U.S. -- oxtail stew is common to both the Gullah cuisine in South Carolina and to Jamaican cuisine for example. The choice of ingredients often reflects local availability, however. Plantain is common -- Puerto Rican mofongo is mashed plantain similar to the mashed manioc found in West African cuisine. Yuca itself is common in the cuisine of many Caribbean nations, having traveled from Africa with the slaves.

Other dishes are strictly Caribbean, based on ingredients seldom found elsewhere. Ackee is a West African fruit commonly grown in the Caribbean and contributing to Jamaica's ackee and saltfish. Callaloo leaves are widely cultivated in the Caribbean as well, to contribute to the local dishes. Conch has worked its way into Bahamian cuisine and roasted breadfruit into the cuisine of St. Vincent. Fish has been included in the cuisine due to the proximity to the sea. Although fish is being replaced somewhat by beef and other protein sources, "fish frys" are common on some islands as a means of keeping touch with culinary traditions. Other local products that have been incorporated into the cuisine are papaya, chile peppers and allspice.

Sugar plantations gave rise to a dessert culture that is worthwhile. On French islands, pastries were introduced while on Spanish islands flan became the common dessert. On many Caribbean islands dessert is an important component of a meal, showing the influence of sugar.

Poverty is an influence on Caribbean cuisine. Caribbean societies were largely comprised of land- and slave-owners and the slaves. While the landowners ate meat-heavy diets, the slaves generally had little access to meat. This resulted in the use of legumes, vegetables and starches as the basis of meals. To improve the quality of these meals, tomatoes, chiles and spices were used, lending Caribbean food a more spicy character than would otherwise have existed. Stews became common as a means of stretching meals. Peas and rice, moros and all the derivations of that theme came about not only as a means of stretching food but also as a means of delivering more well-rounded nutrition on a limited budget.

The influence of culture is strong in Caribbean food. As noted, there are significant African influences both in the structure of Caribbean food and in the ingredients. Many ingredients that form the basis of Caribbean meals -- peas, okra, cassava, ackee -- come by way of African cuisine (Global Gourmet, 2007). The tradition of open-fire cooking that lead to the development of jerk, Johnny cake and barbequed chicken originated with the barbacoa of the Arawak natives. Indian laborers brought roti and curry to the region, resulting in unique contributions to the cuisine of certain islands. Chinese traders and laborers have also influenced Caribbean cuisine, as evidenced in the hybrid Chinese-Jamaican cuisine and the Chinese-Cuban cuisine that can be found on that island. Modern dishes include Caribbean-accented Caribbean standards and the adoption of Chinese cooking techniques to Caribbean ingredients and dishes.

There is significant colonial influence on the cuisines of the Caribbean. Houston (2005) argues that even within the traditional Caribbean meal structure the colonial influence will dictate the choices of ingredients. Spanish-influenced cultures in Cuba, Puerto Rico and the Dominican Republic prefer pork, many other cultures prefer fish or seafood. There is little vegetarianism in the region, beyond religious-based vegetarianism endemic to Hinduism and Rastafarianism (Houston, 2005). French islands have seen some influence of French cooking techniques on the cuisine, for example the importance of presentation in St. Lucian cuisine, and English traditions have had influence as well, for example high tea in the Barbados.

Food culture in the Caribbean has a social element. Barbeques and fish frys bring people together for meals, and street food is common in many countries. Big meals are shared with family, especially in Spanish Caribbean cultures. Meals are long, as well, and dessert is an important part of any big meal (Food Cuisines.com, no date). The tradition of outdoor cooking encourages community inclusiveness in the cooking and eating process.

While Caribbean food shows evidence of strong influence of external cultures, Caribbean food has influenced food outside the region as well. The West African stews have been made more well-known and accessible as the result of Caribbean influence. The fusion of African and Indian that is found in Trinidadian and Jamaican food in particular has moved beyond the region. The jerking technique of rubbing spices is used widely outside the region. While cooking over fire is common most places, its popularity in the Caribbean can also be seen as a source of influence.