The History of Caribbean Food

The original people of the Caribbean, the Amerindians, had a diet of fish, meat, yams and fruit. This was given a spicy edge with lemons and hot peppers as basic seasoning.

The 16th century saw the beginnings of colonisation with the French, Spanish, Portuguese, Dutch and British each bringing their own cuisine. The Spanish brought rice. The British and Irish brought potatoes and salted cod, now called salt-fish.

Then there was the period when slaves from Africa were brought over to work on the cane and other plantations. They brought some of their African cuisine and mixed it with the things they could grow locally - sweet potatoes, cassava, breadfruit and plantain.

After slavery was abolished, the plantations still needed cheap labour, so Chinese and Indian indentured labourers were brought in. The Indian influence introduced curried meats and rotis - a curry pancake. The Chinese brought noodles and extended the use of rice.

With all these influences, many affecting some islands more than others, the resulting mix of foods and cuisine is vibrant, and lively!