Caribbean

Rich, aromatic and quintessentially spicy, Caribbean cuisine has become a buzz-phrase for anything remotely flavored with coconut or jerk spices. What you may not know, is that Caribbean gastronomy is actually a huge melting pot of styles, ranging from English and Spanish influence, to Chinese fusion – most of which came about during the 17th Century when the islands became a migratory hot spot. Jamaican cuisine is surprisingly simplistic, characterized by luscious organic vegetables like peas and onions, as well as “home-grown” meats – chicken being the most common, as keeping poultry is extremely cheap. Mangoes, guava, coconuts and the West African ackee are all considered fruits of the Caribbean, however pop up regularly within savory dishes. Ever sampled mango chutney? You might be surprised to learn it is in fact a product of the Caribbean, a recipe traditionally developed as an accompaniment to fenugreek and all-spice infused chicken curry. With such exotic flavors and organic crops, the Caribbean diet is perceived by the West to be one of the most healthy in the world. Bujol, a popular salad recipe made from salted codfish, peppers and onion is a staple on the menus of Caribbean culture capital Bridgetown, and has slowly found its way onto the daily specials boards of high end restaurants – within some of America's biggest cities! Curious? Check out our on-line guide to the flavorful restaurants of exotic Las Vegas, where Caribbean cuisine has truly found its second home!