Flavor Profile: Carribean

Ah, the Caribbean Islands . . . Sun kissed, hurricane racked, FULL of flavor! From Anguilla to the US Virgin Islands, each island has it’s own culture, with its own flavor. But I’m going to show you how to add a touch of the Islands to your weekly menu without getting a bunch of exotic ingredients, without bringing up bizarre ingredients you have never heard of, and with just a touch of authenticity, not a full blown cruise. ๐Ÿ™‚

Most of my Carribean influence comes from two islands in particular, Cuba and Jamaica. I like the Latin taste of Cuban food and the tropical taste of Jamaican. Both of these have distinctive spicy kicks, whether from habanero or from Scotch bonnets, and both seem to taste better with pineapple even though it’s Hawaiian. But then, doesn’t everything?? ๐Ÿ™‚

Here’s the list:

  • Seafood – these are islands we are talking about!
  • Black beans are very Cuban
  • Plantains, both black and green
  • coconut
  • cilantro
  • bell pepper, and spicy peppers, too
  • Jamaican Jerk Seasoning (as well as the individual ingredients: allspice, cloves, cinnamon, thyme, and garlic)
  • pineapple *grins*

Come back on Friday to see what I do with the flavor profile!


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