Across
- 2. 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.
Down
- 1. 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.