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TTC Special: Caribbean cuisine is not a tourism mermaid call

F.Martin

The Sirens or Mermaids were mythical and dangerous creatures, who lured nearby sailors with their enchanting music and voices to shipwreck on the rocky coast of their island.

Definitely the great Caribbean cuisine has very different purposes than the sirens. It does not seek to attract unsuspecting travelers, but tourists who like the most excellent dishes made under their own recipes without forgetting the best influences of the Kitchen of Excellence around the world.

That’s why will take place Caribbean 305 in Miami, Florida the region’s newest culinary and cultural celebration at Jungle Island on Saturday, June 3, 2017.

Organizers said that it features culinary professionals from 16 Caribbean nations and territories, such as Anguilla, the Bahamas, Barbados, Bonaire, the British Virgin Islands, Cayman Islands, Curacao, Jamaica, Puerto Rico, St. Lucia, St. Maarten, St. Martin, Suriname, Trinidad and Tobago, Turks and Caicos, and the U.S. Virgin Islands.

The best Caribbean chef proudly presented their culinary works, which seek to attract tourists as do the most beautiful beaches in the region.

“In the past, visitors came to the Caribbean for sand, sun and sea … and the food was just simmering on the back burner,” reflects Richardson Skinner, the executive chef at Ti Bananne Caribbean Bistro and Bar, located at the award-winning Coco Palm hotel in Rodney Bay Village in St. Lucia, in an interview by Curacao Chronicle.

Skinner asserts that the Caribbean can do much more to promote its cuisine to attract interest and travel to the region.

Caribbean cuisine is a blend of African, Amerindian, European, East Indian, Arab and Chinese influences but each island have its particularities. Some 80 per cent of all Caribbean cooking is centered on Jamaica. Jamaican cuisine has its own ingredients – Scotch bonnet peppers, spring onions and fresh thyme.

Ingredients that are common in most islands’ dishes are rice, plantains, beans, cassava, cilantro (coriander), bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available like beef, poultry, pork or fish.

Caribbean food is derived from the diverse cultural influences that were bestowed on the Caribbean islands. The Carib, Arawak, and Taino Indians were ancient tribes combined their native elements with local ingredients and set the stage for Caribbean cuisine of recent times.

Regional historians explain that Caribbean tribal foods were a healthy affair and their daily diet principally comprised of fruits and vegetables as well as meat and fish. The Caribs, for example, were the pioneer in using spices and pepper in their cooking, which are now the highlights of Caribbean cuisine. According to historians they are believed to be the inventors of pepper pot stew which they cooked in large clay vessels with varied recipes.

Experts from all over the world agree that among the most important national cuisines in the Caribbean are the Jamaica, Cayman Islands. Cuba, Dominican Republic and Puerto Rico.

Clearly the Caribbean does not need siren songs in their cooking recipes to attract tourists. In addition, there is no news that the sirens have used their recipes and pans to attract the unwary sailors.

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