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    You are in: Home / Community Forums / Caribbean Islands / ZWT9 - Welcome to the Caribbean Islands
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    ZWT9 - Welcome to the Caribbean Islands

    Go to page 1, 2, 3 ... 32, 33, 34  Next Page >>
    NorthwestGal
    Mon Jun 10, 2013 10:21 am
    Forum Host
    Welcome to the Caribbean Islands

    100+ players are traveling the world for 7 weeks on a whirlwind Zaar World Tour 9.
    Come check out our recipes, see the places we’ve been and what we have learned. icon_biggrin.gif




    Welcome Zaar World Tour 9 travelers to the Caribbean Islands ! ! !

    These wonderful and creative challenges showcase various Food.com Forums. Challenges will help you gain bonus points for your team. Challenges can only be done by a specific number of players on a team, so be sure to check with your team before you start one.
    Challenge responses MUST be posted in the Challenge Threads.


    Dates: All recipes and challenges for this forum can be made between July 30 and midnight August 11. All reviews for the Caribbean Islands must be submitted before 11:59 pm Food.com time on August 11. (Food.com is US Eastern Time)

    Please post your completed recipes (& any photos) made for the regional required, Team 15, and all additional cooking in THIS thread as well as your individual team thread.

    REGIONAL Challenges:
    1) ZWT #9 ~ Tropical Desserts Challenge
    2) ZWT #9 ~ Bird Watching Hike Challenge
    3) ZWT #9 ~ Coffee Plantation Challenge

    Quick Access Links

    Main Tour Thread: -
    ZWT9 ~ Virtually Travelling the World! ~ Main Thread

    Caribbean Islands ZWT9~ All Players Cookbook -
    ZWT9 All Players Cookbook ~ Caribbean Islands

    Optional: Food Photo Forum
    wave.gif Hello Zaar World Tour 9 travelers,
    The photo forum would be extremely honoured if you would photograph your tasty travels and share your food photos. They welcome all, so please don't be shy whether beginner or pro!





    We're heading off to the Caribbean Islands! So grab your shades and flip-flops, and don’t forget to bring your beach towel, because there is always time to hit a nearby beach to soak up a few rays. Especially if you’re visiting Antigua, which has 365 beaches… a different beach for each day of the year icon_wink.gif




    CLICK HERE FOR A larger map of the Caribbean Islands


    A Tropical Wonderland

    ~ Known for its natural beauty and stunning scenery of lush green fields, white-sand beaches, the deep turquoise sea and a steady supply of tropical sunshine, the Caribbean Islands are a unique tropical environment that is like no other in the world. The island group is situated southeast of the Gulf of Mexico and the North American mainland, east of Central America, and north of South America. The Caribbean consists of about 28 island nations but is made up of more than 7000 islands, islets, reefs and cays, all offering their own unique highlights. Despite that expansive amount of land though, it’s estimated that only 2% of the entire Caribbean chain is inhabited.

    The tropical environment, unsurpassed beauty and wide assortment of activities make the Caribbean Islands a vacation, honeymoon and retirement mecca that draws thousands of visitors each year. Whether you’re looking for a quiet, relaxing visit or a fast-paced adventurous time, you’re sure find something to do on one (or more) of the islands. There are endless opportunities for beach partying, sun bathing, swimming, diving, snorkeling, parasailing, zip line excursions, island hopping, shopping, dining, historic tours, boating, sailing, kayaking, hiking, night clubs and dancing, golfing, and swimming with the dolphins or stingrays…..just to name a few.



    Some Caribbean islands have terrain that Europeans found suitable for cultivation for agriculture. Tobacco was an important early crop during the colonial era, but was eventually overtaken by sugarcane production as the region's staple crop. Sugar was produced from sugarcane crops primarily for export to Europe, with Cuba and Barbados historically the largest producers of sugar.

    In addition, bananas, cocoa, and coffee are popular sources of income across most of the islands, even some of the smaller islands, and are a major contributor to their island economy, apart from tourism.

    Entertainment is a big part of the Caribbean experience. The most popular styles of music on the islands are reggae, calypso, reggaeton, salsa (East Indian inspired), chutney, and pan music (also known as steel pan, because the special equipment used is fashioned from steel drums that were discovered to carry a unique tune that create lovely sounds). This new musical style caught on, and it is now the signature sound of the islands and an integral part of the Caribbean experience.

    ~ The annual Carnival festival is widely celebrated throughout the islands. Local festivals vary somewhat from island to island, but it is typically marked with street parades or loud street parties that are an explosion of color with elaborate costumes made of colorful fabrics, feathers and other eye-catching adornments, and it features lots of energetic music, and of course an abundance of food and fun. In addition to Carnival, there are other annual celebrations as well, including the Crop Over Festival in Barbados, the Tumba Festival in Curacao and St. Patrick’s Day in Montserrat, all carrying deep historical significance.

    Some of the eco-tourism attractions that are gaining in popularity include the Asa Wright Nature Centre in Trinidad, the Little Tobago (also known as Bird of Paradise Island), the Reef Resort in the Cayman Islands, and the Balenbouche Estate in St. Lucia for viewing rare animals in their natural habitat.


    Caribbean Flora and Fauna

    The Caribbean islands are remarkable for the abundance of their animals, fungi, flora and fauna, and have been classified as one of Conservation International's biodiversity hotspots because of their exceptionally diverse terrestrial and marine ecosystems, ranging from montane cloud forests to cactus scrublands. The colorful birds, butterflies, plants, flowers and trees provide a smorgasbord of sights to stimulate the senses and provide some of the best “Kodak moments" of the day. The region also contains about 8% (by surface area) of the world's coral reefs along with extensive seagrass meadows, both of which are frequently found in the shallow marine waters bordering island and continental coasts off the region.

    Tropical fruit trees and field crops can also be found throughout the region, particularly mango, papaya, orange, banana, guava, pineapple, tamarind and watermelon, which are all utilized in a variety of recipes. And the delicious tropical fruits from these trees are just another natural resource that contributes significantly to the local island economy.


    And the Caribbean offers some exceptional fishing, diving and snorkeling opportunities for those who prefer seabound adventures and once-in-a-lifetime opportunities like swimming with dolphins or sharing a pond with stingrays. Each island offers its own beautiful locations that are home to unique marine species. Bring your underwater cameras, so you capture every moment of your under-sea adventures. Hunting is allowed in this region, but only at certain times of the year because some of the indigenous wildlife are endangered and protected by the respective island governments. For instance, the agouti rodent, iguana manicou opossum are often hunted. But the manatee sea cow, Bahamian hutia and Aruba Island Rattlesnake are strictly protected from being hunted or harmed in any way.


    Caribbean Cuisine

    Caribbean cuisine consists of an incredible blend of tropical flavors with inter-continental influences that has been refined over the centuries. Each island within the Caribbean basin has a distinct cuisine that reflects the island’s own unique customs and plentiful resources. But as Wikipedia explains, the basic foundation of Caribbean cuisine is a fusion of African, Asian and European cooking traditions that were brought to the islands from a variety of homelands and evolved into today’s richly-seasoned and satisfying Caribbean cuisine.


    And being in the heart of the tropics, most Caribbean cuisine relies heavily on tropical fruits, vegetables and spices and herbs. Seafood is quite popular as well, especially in the lower coastal regions. Poultry is popular throughout the Caribbean, often marinated in lime and chilies before grilling; goat and lamb are less popular but still utilized on several islands. Mango, papaya, pineapple, bananas, guava, plantains, cassava (also called yucca), sweet potatoes, coconut, cilantro, curry, chile peppers, sweet peppers, rice, chickpeas, and tomatoes are additional ingredients that are quite common throughout the islands.

    Not only are African, French and Spanish culinary influences apparent in some of the common ingredients used in daily island cooking, but several Caribbean desserts and sweet dishes have other European origins as well, including Black Cake, which derives from Britain’s popular English Christmas Pudding.

    Dishes called “Bakes” are the breakfast equivalent of American pancakes or waffles on most Caribbean Islands. Bakes are made with flour, water, baking powder, sugar and salt, and the batter is then either deep fried or baked in the oven with coconut. Bakes are also known as Floats, Johnny Cakes, Fried Bakes or Festival.

    Some of the most common Caribbean dishes include Jamaican Jerk Chicken, Caribbean Coconut Cake, “Cook Up” (or Pelau), Rice and Peas (which ‘peas’ are actually what Americans call ‘beans’ ), Ackee, Salt fish, Johnnycakes, and Callaloo. But each island cuisine offers a plethora of other delicious dishes to delight any palate. And while most of the islands have a variety of popular dishes for which they are known, there is some dispute as to the official “national dish” of some of the islands. However, I have tried to provide a list of the dishes that are widely accepted as that island's "national dish" or the most common dish(es) for each Caribbean region.

    Anguilla – Anguilla’s national dish is Pigeon Peas and Rice

    Antigua and Barbuda – The national dish is Fungee and Pepper Pot. The Fungee (pronounced ‘foon-jee’) is similar to polenta and prepared separately and then added to the Pepper Pot, which is a thick and rich stew made with a spicy meat base and a variety of vegetables and spices. It can be served for breakfast or as a main entrée. Other popular dishes include ducana, seasoned rice, saltfish, lobster, sugarcake, fudge, tamarind stew, and peanut brittle. Common ingredients include eggplant, rice, pasta, vegetabes, fish, chicken, pork, beef, potatoes, plantains, and tropical fruit juices.

    Aruba – the national dish of a Aruba is keshi yena (a spicy mixture of beef or chicken is stuffed into gouda cheese and baked).

    Barbados – The national dish of Barbados is Cou-Cou and Flying fish, which is made with cornmeal, okra and flying fish topped with aromatic sauce of tomato, onion, chives, thyme, pepper, garlic and other herbs.

    The Bahamas – The national dish of the Bahamas is Crack Conch with Peas and Rice.

    Cayman Islands – The national dish of the Cayman Islands is turtle, though conch is also popular served raw with lime juice or cooked as a stew, chowder or fritters. Caymanian fare commonly incudes turtle meat, conch, goat and fish (especially grouper and snapper), but also include such diverse items as cassava, johnny cakes, breadfruit, plantains, and meat pies. Jerk seasoning is growing in popularity throughout the Caymans, as is curry.

    Cuba – Cuban cuisine is heavily rooted in Spanish tradition and relies on tropical ingredients, fresh vegetables, and plenty of chile peppers and spices. The national dish of Cuba is Ropa Vieja which is stew consisting of shredded flank steak in a tomato-based herb sauce and served with yellow rice and black beans. Other popular dishes include the Cuban Sandwich (sometimes called a mixto), rice and beans, arroz con pollo (chicken and rice), fried plantains, tamales (though they’re prepared a little different than their Mexican counterpart), sofrito sauce, and stews and soups (especially Caldo Gallego, Asturian Stew, and Cocido de Gabanzos or chickpea stew). Dulce de leche is a sweet dish popular throughout Cuba and served as dessert, especially for special celebrations. Rum is a popular liquor in Cuba, and a few Cuban cocktails include Cuba Libre, Havana Cooler, and the Mojito.

    Dominica – The cuisine of Dominica is heavily rooted in creole techniques with local produce flavored by locally grown spices. But Dominica’s national dish is Mountain Chicken, which is made with frog legs (called crapaud, pronounced “crappo’). And rice and peas (beans), chicken stew, fried plantains, oxtail, stewed beans and hearty soups, fried chicken, fish-and-chips, and “bakes” (made with fried dough) are common throughout Dominica as well. Prepared meals frequently make use of the abundance of local tropical ingredients such as banana, coconut, papaya, guava, pineapple, and mango.

    Dominican Republic – The cuisine of the Dominican Republic is heavily rooted in Spanish and African culinary influences, resembling Puerto Rican and Cuban cuisines. Cooking is dependent on tropical fruits, vegetables and spices, with seafood, rice and beans common staples for most meals. The national dish is Sancocho, which a vegetable soup with yams, yucca, potatoes and a variety of meats. Sofrito is commonly served at many meals, and common dishes include arroz con leche, flan, paella, empanadas, casabe (yucca bread), guanimo (a tamale-like dish), and Mangu or mashed plantains.

    Grenada – Known as the “Island of Spice” because of its production of nutmeg and mace, Grenada’s national dish is Oil Down, which is a dish consisting of breadfruit served with meat (usually pig tail or salt beef). Popular street foods include aloo pie, doubles, and dal puri served wrapped around a curry, goat, and bakes and fish cakes. Sweets include kurma, guava cheese, fudge or barfi, tamarind balls, rum, raisin ice cream, and currant rolls.

    Haiti – The national dish of Haiti is Griots with Rice and Beans, which is a tasty pork dish complimented with rice and peas (beans). And Haitian cuisine is similar to the rest of the Latin-Caribbean, with primary influences stemming from French and African cuisines. It has a creole element which creates a mildly spicy foundation (not mild yet not too hot). Rice and beans are common dishes, as is chicken, goat meat and plenty of tropical fruits, vegetables and spices, especially chile peppers. Staple ingredients also include yams, potatoes, breadfruit. Beer and rum are popular throughout Haiti, though oither common beverages include Clairin (equivalent to moonshine distilled from molasses), cremas which is a sweet, creamy alcoholic beverage native to Haiti, and tropical fruit juices.

    Jamaica – Popular Jamaican dishes include curry goat, fried dumplings, ackee and salt fish (cod) (which is the national dish of Jamaica), Stamp and Go, fried plantain, "jerk", steamed cabbage and "rice and peas" (pigeon peas or kidney beans). Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.

    Martinique – The national dish of the island of Martinique is Grilled Snapper with Sauce au Chien (made with onions, parsley, tomatoes, peppers and a variety of other spices.

    Puerto Rico – Arroz con Grandulez and Pernil is the national dish of Puerto Rico, which is rice with pigeon peas and pork. Common ingredients island-wide include black beans, white beans, coffee, corn, pigeon peas, garbanzo beans, green beans, peas, kidney beans, lentils, rice, pink beans, pinto beans, basil, bay leaf, cilantro, mint, marjoram, oregano, parsley, culantro (or Mexican coriander), sage, tarragon, Caribbean thyme, apio (a root vegetable), chayote, sweet potato, taro, potato, yucca, asparagus, bell peppers, cabbage, calabash, carrot, cauliflower, chile peppers, eggplant, onion, shallot, and West Indian pumpkin.

    St. Kitts & Nevis – Stewed Salt Fish with Dumplings, Spicy Plantains and Breadfruit is St. Kitts & Nevis’ national dish .

    St. Lucia – Green Fig and Salt Fish is St. Lucia’s national dish which is a breakfast meal consisting of stewed green bananas served with salt fish

    St. Martin – Conch and Dumplings are the national dish on the island of St. Martin and is usually served as a main entree. The conch is well seasoned, and the thick sauce created from preparing the conch and dumplings is usually served as a gravy.

    St.Vincent & the Grenadines – the national dish is Roasted Breadfruit and Fried Jackfish, which is often served with the national drink, Golden Apple Drink.

    Trinidad and Tobago – The cuisine is a blend of Indian, African, Creole, Amerindian, European, Chinese and Lebanese culinary influences. Callaloo is the national dish which is usually well seasoned and flavorful.

    Virgin Islands – Cuisine of the British and U.S. Virgin Islands tends to be spicy and hearty. Local farmers grow tropical fruits and vegetables, along with rearing animals. But many foods are imported due to an acquired taste for many foreign foods. Fungie is a main staple throughout the Virgin Islands, which consists of cornmeal boiled to a thick consistency along with okra, and it’s often served with boiled fish or saltfish. Callaloo (a soup) is a common dish as well, and it’s quite common to find roti and other neighboring island dishes served throughout the Virgin Islands. Sugar apple, mango, papapya, soursop fruit, genip, sea grapes, tamarind, and goose berries are local fruits used abundantly in daily cooking.



    ~ I hope you enjoy your virtual Caribbean tour and culinary visit! The best way to approach your Caribbean culinary discoveries and fun challenges is to just jump right in and give it a try. And whether you like your dishes hot and spicy or mild and flavorful, there are so many wonderful tropical ingredients that make Caribbean cuisine delightful for any palate. But of course, feel free to adjust some of the seasonings to suit your own palate and/or dietary needs.


    Random Rachel
    Tue Jul 30, 2013 10:27 am
    Food.com Groupie




    For Breakfast I enjoyed Fry Bakes(Caribbean-Saint Lucia) #503332 by Sharon123
    Lavender Lynn
    Tue Jul 30, 2013 11:04 am
    Food.com Groupie


    I have made and reviewed Island Vinaigrette #372950. yummy.gif

    The picture didn't post to the recipe, unfortunately. icon_sad.gif
    NorthwestGal
    Tue Jul 30, 2013 11:13 am
    Forum Host
    Random Rachel wrote:




    For Breakfast I enjoyed Fry Bakes(Caribbean-Saint Lucia) #503332 by Sharon123


    That looks scrumptious, Random Rachel. Thanks for posting that photo. It narrows my choices for what I want for breakfast this morning.

    NorthwestGal
    NorthwestGal
    Tue Jul 30, 2013 11:15 am
    Forum Host
    Lavender Lynn wrote:


    I have made and reviewed Island Vinaigrette #372950. yummy.gif

    The picture didn't post to the recipe, unfortunately. icon_sad.gif


    Photos are optional, so any delay in photos showing will not affect your completion in the least, Lavender Lynn. It does sound like a tasty vinaigrette, nonetheless.

    NorthwestGal
    threeovens
    Tue Jul 30, 2013 3:55 pm
    Food.com Groupie


    Thank goodness we are cooking again. I was getting hungry.

    For the Caribbean:

    Cuban Steak With Garlic Citrus Marinade and Salsa Recipe #373155

    NorthwestGal
    Tue Jul 30, 2013 7:04 pm
    Forum Host
    threeovens wrote:


    Thank goodness we are cooking again. I was getting hungry.

    For the Caribbean:

    Cuban Steak With Garlic Citrus Marinade and Salsa Recipe #373155



    Great minds think alike. I have that on the menu for tonight's dinner too, threeovens. It sounded too good to pass up, as the photo shows.

    NorthwestGal
    Jostlori
    Tue Jul 30, 2013 7:49 pm
    Food.com Groupie


    I'm a little embarrassed (well, maybe not that much icon_wink.gif ). I started my Caribbean tour with a couple of yummy cocktails. icon_lol.gif Before our Scandinavian dinner (heh heh), we enjoyed the following:
    Blue Mountain Cocktail #504698 by Ck2plz
    Lady Hamilton #469617 by JackieOhNo!



    Jostlori
    Tue Jul 30, 2013 8:11 pm
    Food.com Groupie


    Oops, I forgot the healthy part of my Caribbean stopover... In between cocktails, I enjoyed:
    Pineapple Water #457805 by Ingrid H

    Don't pass this one up - it's a great relief from the usual water & lemon combo for us water-haters! yummy.gif

    sheepdoc
    Tue Jul 30, 2013 8:16 pm
    Food.com Groupie
    Annacia
    Tue Jul 30, 2013 8:38 pm
    Forum Host


    My first recipe for the Caribbean is done.

    Cuban Steak (Bistec Encebollado) #373123 by diner524


    icon_biggrin.gif
    Contest & Event Host
    Tue Jul 30, 2013 8:50 pm
    Food.com Groupie
    Jostlori wrote:


    I'm a little embarrassed (well, maybe not that much icon_wink.gif ). I started my Caribbean tour with a couple of yummy cocktails. icon_lol.gif Before our Scandinavian dinner (heh heh), we enjoyed the following:
    Blue Mountain Cocktail #504698 by Ck2plz
    Lady Hamilton #469617 by JackieOhNo!





    Thank you for sharing your photos. Both cocktails sound delicious, Jostlori. And that photo of the Lady Hamilton should be featured in a magazine!

    NorthwestGal
    Contest & Event Host
    Tue Jul 30, 2013 8:53 pm
    Food.com Groupie
    Jostlori wrote:


    Oops, I forgot the healthy part of my Caribbean stopover... In between cocktails, I enjoyed:
    Pineapple Water #457805 by Ingrid H

    Don't pass this one up - it's a great relief from the usual water & lemon combo for us water-haters! yummy.gif



    That looks refreshing, Jostlori. I'll have to try that when the weather gets a little warmer.

    NorthwestGal
    Contest & Event Host
    Tue Jul 30, 2013 8:55 pm
    Food.com Groupie
    Annacia wrote:


    My first recipe for the Caribbean is done.

    Cuban Steak (Bistec Encebollado) #373123 by diner524


    icon_biggrin.gif


    Thanks for sharing your picture, Annacia. That looks so delicious.

    NorthwestGal
    Charmie777
    Tue Jul 30, 2013 9:58 pm
    Forum Host
    Fish Fillets With Pineapple-Jalapeño Salsa, #502882 by Lavender Lynn

    This was a simple dish to make. My favorite part by far was the pineapple jalapeno salsa. There was plenty leftover to have with chips!

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