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Indian cuisine that begins with a round, Indian flat bread wrapped around a big dollop of curried goat, chicken, shrimp, pork or vegetables. |
| 3. |
A fresh fruit that has liquid inside, so shake it before you buy it! To open a coconut, puncture two of its “eyes” |
| 6. |
A sweet, pumpkin-like squash, somewhat like butternut squash. It is often used in the Caribbean as the base for pumpkin soups and in vegetable dishes. |
| 9. |
This reddish-yellow fruit of an evergreen tree was introduced into Jamaica from West Africa. |
| 13. |
the bark of a tropical tree. It is boiled with spices to make a Caribbean drink of the same name |
| 15. |
highly seasoned gravy-based dishes originating from India. |
| 16. |
The basic components of this seasoning mixture are cilantro, bell peppers, onion, garlic, tomato, and sometimes chilies, |
| 17. |
A root vegetable that looks like a large brown turnip with white sweet crisp flesh. |
| 19. |
Sauce A mango-tamarind based spicy pepper sauce from Jamaica. |
| 20. |
Also known as cassava, or manioc, it can be eaten boiled, baked or fried. It is a long, slim tuber (like a long potato) with bark-like skin and very starchy flesh |
| 21. |
Also called Escovitch by the Jamaicans. Seafood that has been pan fried or poached, then marinated in citrus and herbs. |
| 23. |
Cuban cocktail made with rum, lime and soda water. |
| 25. |
Of Spanish origin, paella generally consists of rice topped with chicken, pork, chorizo sausage, shrimp,clams,mussels,and peas in a chicken saffron stock. |
| 26. |
A tropical flower grown throughout the islands, it is boiled with other ingredients such as cloves, orange zest, and ginger,and then sweetened to make drinks, jams and jellies. |
| 29. |
Means “soupy” in Spanish. Very popular in Puerto Rico, asopao is a soupy stew which contains chicken, meat or seafood and rice |
| 30. |
The fruit of a very large tree, it is a brown pod about 3-4 inches long which grows in bunches. |
| 31. |
Saltwater fish which is salted and dried. Most often it is made with cod, but can be made with mackerel, herring or haddock. |
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are a staple across the Caribbean. They must be cooked to be edible; |
| 4. |
Seafood “cooked” by the acids of citrus juices, seasoned with onions and fresh herbs. |
| 5. |
This green pod-like fruit was introduced to the Caribbean region by African slaves, and is cooked as a vegetable on the islands. Often used as a thickening agent in soups and stews. |
| 7. |
A tropical fruit with thick skin varying in color from green to bright red. Its flesh is yellow, firm and sweet. |
| 8. |
A large, dark green heart-shaped fruit covered with soft spines. Widely grown on the islands for its refreshing sour juice used in drinks, sorbets and ice creams. |
| 10. |
A blend of cooked tropical fruits and vegetables flavored with peppers and spices. |
| 11. |
A bright orange to red tropical fruit about the size of a small lemon. Used in compotes, pastes and jellies. |
| 12. |
The words “Jerk” and “jerky” originally referred to the process of rubbing spices and acidic hot peppers onto strips of meat in order to tenderize and preserve them. |
| 14. |
A white semi-sweet potato. |
| 15. |
Known as the “star fruit” because of it's shape when cut cross-ways. It is crisp, juicy and golden in color, and is used in desserts or salads. |
| 18. |
A member of the squash and melon families, It is a green pear-shaped fruit used as a vegetable in salads or cooked in a variety of ways. |
| 22. |
Codfish patties fried in heavy batter which has been flavored with onions, annatto, and chiles. |
| 24. |
Vieja Shredded beef in a spicy sauce. |
| 27. |
Intensely flavored “little dishes” halfway between a condiment and a side dish. These varied combinations of fruits,vegetables,spices, herbs and chili peppers add an intense flavor “kick” to any meal, |
| 28. |
Also known as PawPaw, this is a large melon with sweet yellow-orange flesh and ranges in shape from round to pear-like to long and thin. Very popular ingredient in drinks, salads, and desserts. |
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