Caribbean Food

To me, Caribbean Food is complex yet simple, rich yet humble and it is definitely more than a flower or fruit garnish on a plate. Our heritage is rife with diversity and it shows in our food – Chinese, African, Indian, Portugese, English and Native Indian. While our cuisine cannot be seen as authentic Chinese, Indian, African etc. the influence has definitely made our cuisine unique and exotic.

It pains me when I travel and encounter a dish that advertises itself on the menu as Caribbean only to come just garnished with a piece of fruit well-known in the Caribbean. I can hear my mother’s warning ages ago: don’t go to an Italian Restaurant, order their interpretation of a Chinese dish and complain that it lacked the flavour and taste you were expecting or vice versa.

Share your thoughts on Caribbean Food and what it means to you.

Food Sayings

Do you know of any Caribbean food ‘terminologies’ that are unique to us that you’d like to share? Let me explain. The other day, a friend of mine called to ask if I would like some pork. I said, yes, a leg roast and some chops. While in converation later in the day with another friend about the order I made, I was told that I’ve “engage de pork”. In other words, I have reserved the pork, I’ve placed a special order. How delightful! Now all I have to do is plan the marriage of this pork with some ingredients so that the memory of the dish can last for a long, long time.

Taste

I am on a quest. A quest to find places with tasty food. This post is prompted by my latest dining experience where the atmosphere was welcoming and the staff solicitous but the food lacked taste, the notes of authenticity that defines its cuisine were absent. It makes no sense to spend so much money on decor, classy furniture, exquisite cutlery and pay no attention to the quality of what is coming out of the kitchen. Dining out is about an experience: atmosphere and food, the two are not separate, they must waltz in harmony.

Red Wine Temperatures

Too often when dining out and ordering red wine, it arrives tasting like red wine vinegar! The aroma stings your nose and frequently your lips pucker after the first sip. It also results in a waste of money because you ending up having to pay for something that you cannot ingest. We live in a part of the world that thrives in constantly high temperatures but I think that our restaurants need to take more care to ensure that the correct temperatures are maintained when serving wine – red or white.

Here’s some info from www.chow.com that you might find useful.
Contrary to popular wisdom, reds are best served slightly cool. The lower temperature will soften any alcoholic fumes or mouthfeel that might overpower the fruit. A simple rule is this: The younger, more lighter-bodied, and simply structured the wine, the more easily it’s overpowered by the alcohol, and therefore the cooler it’s served. Beaujolais, one of the youngest wines, should be downright cold, at 50°F–54°F to allow its fruity, refreshing flavor to come through. Lighter-bodied reds like Chianti and some pinot noirs are best served slightly chilled at 55°F–60°F. And the more full-bodied, such as Syrahs and cabernets, are best drunk a touch warmer than a wine cellar: 59°F–64°F. Mark Davidson, a wine educator who trains sommeliers in Vancouver, recommends putting bottles in the fridge for 10–15 minutes before serving.