Caribbean cuisine, stemming from islands between the Bahamas and Trinidad, seamlessly blends West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese cultures.
From the Bahamas with its tangy conch salad to Trinidad’s spicy Trini doubles, the flavors are as captivating as the seascape. Jamaica stands out with its signature jerk chicken, while Cuba’s ropa vieja showcases a European touch. These dishes, each with a unique heritage, embody the Caribbean’s flavorful fusion of global and tropical influences.
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