In the Caribbean, there is no need to travel far to sample some of the excellent local cuisine. Caribbean cuisine draws influences from African, Amerindian, Spanish, French, Dutch, Indian and Chinese roots. And, with the advent of migration, the regional traditions have garnered increasing popularity internationally.
The Caribbean is perhaps best known for its Jamaican jerk export. Meats, most commonly chicken, are dry rubbed or wet marinated in a hot spice mixture called Jamaican jerk spice which consists of allspice, Scotch bonnet peppers, cloves, cinnamon, scallion, nutmeg, thyme, garlic, salt and pepper. The meat is then fired up over a charcoal grill.
Callaloo is another dish consumed widely in the Caribbean with a distinctively mixed African and indigenous quality. It consists of a leafy dish made primarily from the taro or dasheen bush and often with okra. There are many variations of callaloo which include coconut milk, crab, conch, Caribbean lobster, meats and other seasonings. Outside of the Caribbean, water spinach is substituted for the taro.
Seafood is popular in the Caribbean, and often each island will have its own specialty. Barbados is known for its