Caribbean Courtney, Paige, Kasie, Alex Background The Caribbean is a region that consists of the Caribbean Sea, its islands, and the surrounding coasts. More than 700 islands, islets, reefs, and cays. In 1492, Christopher Columbus began his exploration of the Caribbean, becoming the first European to venture into the area. Numerous explorers followed in his path, then tens of thousands of settlers arrived from the Americas, China, European countries and India. Across the Caribbean, slaves from Africa were imported in great numbers to work the sugar and tobacco plantations. A blended mix of African and European cultures and languages transformed these islands into one of the premiere tourist destinations on the planet. Weather and Geography Sunny, tropical climate Some islands have flat terrain; others have rugged towering mountain-ranges and volcanoes. The region enjoys year-round sunshine, divided into 'dry' and 'wet' seasons with the last six months of the year being wetter than the first half. Home to about 9% of the world's coral reefs. Due to the variety of terrain and the high amounts of rainfall, crops such as cotton, pine, plantains, sugarcane, rice, citrus, corn, tobacco, potato and coconut are some of the major crops grown in the Caribbean. Agriculture/Animals Many islands have terrain that is unsuited for agriculture. The region doesnt produce any fossil fuel, therefore they have to import all the fuel they have. Animals: Fish, conch (pink shellfish), chicken, goat, pork Cattle farming and beef sales are in decline. Many islands do not have the space for grazing. Legumes are one of the main sources of protein in the region. Kidney, Lima beans, chickpeas, lentils, black-eyed peas. Exports and Imports Exports: bananas, sugarcane, tobacco, citrus fruits, rum, coffee Main export partners are US, Canada, the United Kingdom and the Netherlands. Most Caribbean countries are heavily dependent on food imports because agriculture is not a big industry in the region. Imports: staple foods (wheat, maize), dairy products, live animals, poultry, petroleum Main sources of imports are US, Canada, Venezuela, European Union. Traditional Flavors Caribbean cuisine is a fusion of African, European, East Indian, Arab and Chinese cuisine. These traditions were brought from the many homelands of this region's population. Fresh foods enhanced by island spices and herbs Spices and Herbs: Nutmeg, Jamaican Jerk, Allspice, Cayman, Tamarind, Cloves, Ginger Beans and rice and Caribbean staples. Coconut milk and rum are popular ingredients for stews, soups, desserts, and sauces. Food Availability Local Ingredients Fresh Fish Vegetables Sweet potatoes, peppers, cassava, okra, peas Tropical Fruits Coconut, papaya, pineapple, mango, starfruit, plantains, guava, breadfruit, soursop, ackee Chicken, Goat, Pork Island Spices and Herbs Cooking Methods Also known as Creole Cooking Influences of Dutch, Spanish, Chinese, Indian, French and African cultures Blaff Marinade Rundown Sauce Jerk Meat seasonings Callaloo Leafy vegetable soup Traditional Caribbean Foods Sorrel Hibiscus Tea Coco Bread Contains coconut milk, slightly sweet Bammy Traditional Arawak flatbread The Ackee Flower and Fruit Native to West Africa Introduced in the late 1700s by explorers to Jamaica Major feature in many Caribbean dishes Subtle, slightly bitter taste Caribbean Food Guide Shaped like a wheel or plate 6 food groups Staples Rice, starchy products, flour Dark Green, Leafy and Yellow Vegetables Fruits Food from Animals Legumes Nuts, peas, beans Fats and Oils Within each group there are good and poor choices Customs and Religions Religion Mostly Christianity (Roman Catholic, Protestant, Baptist, Etc.) Distrust of those with authority, they would rather trust the ones they know very well Customs: Handshake with direct eye contact when first meeting Once a friendship has been established Women hug each other & kiss on the cheek, starting with the right when greeting Men pat each others shoulders when greeting Always wait until invited to use someones first name Service and Meal Style Combination of Barbadian, Cuban, Dominican, Haitian, Jamaican and Puerto Rican Dining Etiquette Common Practices: Dine only after host has given permission Always lay knife and fork parallel on right side when finished If your hands are not being used, make sure they are visible Cut everything (including fruits and vegetables) Try to eat everything on your plate, if you are too full, leaving a little on your plate is acceptable All dishes passed to the left Meals are often buffet style