Popular Food Recipes: Delicious Caribbean Preparations
Author: kevinnairvij
If you travel through the Caribbean you might likely get to experience some 'Soul food' recipes. Now let me open the secret behind the Caribbean soul foods. The three ancient tribes Taino, Carib along with Arawak that belongs to India, traveled the Caribbean and introduced the diet full of vegetables and fruits. These nutritional foodstuffs became the daily diet of Caribbean natives and they called them 'soul foods'. Delicacies made up of these vegetables and fruits give travelers a true essence of Caribbean recipes.
However, meat dishes and seafood dishes were also eaten by the Taino tribe in the meal containing soul foods. They use to cook meats in large vessels made up of clay. The blend of flavoring agents and herbs with the meats provide a divine dining experience. Jamaica, a distinguished Island of Caribbean, boasts of an exclusive range of Caribbean styles of cooking and ingredients.
Following Tainos, Arawaks was the tribe who largely influenced the Craibbean recipes with their methods of cooking. Their cooking tecniques comprises of low fire wood cooking. When meats were cooked directly on the wood, the murky flavor of the wood infused in the meat and makes the delectable dishes. The taste of that meat truly rules the senses of the diners. The flavor and aroma straightforwardly reaches to the soul. This process of cooking food on wood was called as 'barbacoa' and this is the term that gave birth to 'barbeque'.
One of the most entertaining and fascinating aspect of Caribbean recipes is the range of products and flavorings. Caribbean is a mixture of religions and different customs, hence all of them has their individual styles of cooking that can be adjusted according to individual taste. The most influencing tribe was the Carib who are attributed for introducing the flavoring agents and peppers to the Caribbean soil. The 'soul food' contributed by them is still representing the excellent Caribbean recipes. Soul recipes mainly contain Okra, yam, plantain, salted cod, banana, mangoes and sweet potato to name a few.
Most of the Caribbean soul food recipes are derived from Indian food culture, but Chinese and Spaniards are also credited for their contribution to the Caribbean recipes that still rules the Caribbean menu.
For additional details on Great Caribbean recipes please visit Best Caribbean Recipes. You can also take a peek at some great Jamaican recipes by clicking Jamaican Recipe.
However, meat dishes and seafood dishes were also eaten by the Taino tribe in the meal containing soul foods. They use to cook meats in large vessels made up of clay. The blend of flavoring agents and herbs with the meats provide a divine dining experience. Jamaica, a distinguished Island of Caribbean, boasts of an exclusive range of Caribbean styles of cooking and ingredients.
Following Tainos, Arawaks was the tribe who largely influenced the Craibbean recipes with their methods of cooking. Their cooking tecniques comprises of low fire wood cooking. When meats were cooked directly on the wood, the murky flavor of the wood infused in the meat and makes the delectable dishes. The taste of that meat truly rules the senses of the diners. The flavor and aroma straightforwardly reaches to the soul. This process of cooking food on wood was called as 'barbacoa' and this is the term that gave birth to 'barbeque'.
One of the most entertaining and fascinating aspect of Caribbean recipes is the range of products and flavorings. Caribbean is a mixture of religions and different customs, hence all of them has their individual styles of cooking that can be adjusted according to individual taste. The most influencing tribe was the Carib who are attributed for introducing the flavoring agents and peppers to the Caribbean soil. The 'soul food' contributed by them is still representing the excellent Caribbean recipes. Soul recipes mainly contain Okra, yam, plantain, salted cod, banana, mangoes and sweet potato to name a few.
Most of the Caribbean soul food recipes are derived from Indian food culture, but Chinese and Spaniards are also credited for their contribution to the Caribbean recipes that still rules the Caribbean menu.
For additional details on Great Caribbean recipes please visit Best Caribbean Recipes. You can also take a peek at some great Jamaican recipes by clicking Jamaican Recipe.
Alcapurrias
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 The Masa: (Batter)5 green bananas (Chiquita Bananas) 1 lb. taro root (yautía) 2 tsp. salt 1 tsp. vinegar 1 tbsp. vegetable oil 1 small envelope sazón with annatto (achiote) coloring Lots of vegetable cooking oil for deep frying The Filling: 1/2 lb. chopped meat (your choice) 1 tbsp. sofrito 8 oz. tomato sauce 1/2 tsp. salt 1 small envelope sazón 6-8 chopped olives 1 tsp.of capers 1 medium garlic clove (a pilonazo) 2 oz. chopped cooking ham 1 tsp. dried oregano 1/4 tsp. vinegar Optional: 6-8 prunes 2 tsp. raisins | ||
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| Directions | ||
| The Masa: Thoroughly wash the yautías then peel. Peel the green bananas and wash with salted water. Grate the bananas and yautías then add the salt, vinegar, oil and sazón. Mix well and set aside. The Filling: In a deep pot, fry your ground meat until all red is gone. Drain most of the grease and add the garlic, ham, oregano, vinegar salt, olives, capers, sazón, sofrito and tomato sauce. Bring to a boil then reduce heat to low and cover the pot. Cook covered for 15 minutes. Uncover and cook another 15 minutes, stirring ocassionally. On the palm of your hand (or if you are lucky enough to have plantain leaves), spread about 1 1/2 tablespoons of the mixture and make a shallow well. (You may also use wax paper) Spread 1 1/2 teaspoons of the filling mixture and cover the filling (meat) with the banana mixture all around. (At this time of the recipe, you can fry the alcapurria or store in the freezer for later use.) In a deep fryer or deep frying pan, heat lots of vegetable oil to cover the alcapurrias. Fry until slightly crispy. Drain the alcapurrias on a paper towel and let them cool off. RICAN WARNING: DO NOT TRY AND EAT THE ALCAPURRIA IMMEDIATELY. IT WILL BURN YOUR (BEMBAS) MOUTH FOR SURE. | ||
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| Tips | ||
| Try some corned beef in your filling. They are yummy when stuffed with shrimp, lobster chicken or turkey. For that Hot Latin in you, sprinkle some of my "Pique de Caballero" sauce just before you bite into the alcapurria, if you dare. recipe was brought to you by: |
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