CARIBBEAN  

ISLANDS
 Caribbean

v also
known as the West Indies is a region of the
Americas

v located southeast of North America, east of Central

America, and to the northwest of South America.

v three main island groups, The Bahamas, the Greater

Antilles and the Lesser Antilles.

v comprises more than seven thousand islands, islets,

reefs, and cays.
 Greater  Antilles Lesser  Antilles

q Virgin  Islands
q Cuba
q St.  Martin
q Antigua
q Jamaica
q Montserrat
q St.  Kitts  and  Nevis
q Haiti q Grenadines
q Saba
q Dominican  Republic   q Barbados
q Trinidad  and  Tobago
q Puerto  Rico q Martinique
q Aruba
 Bahamas
vCapital:  Nassau
v 16  major  islands
v 100,000  square  
miles  of  the  world’s  
clearest  oceans
 Topography  and  Climate
v Some islands in the region have relatively flat terrain of non-
volcanic origin

v Others possess rugged, towering mountain ranges

v Climate of the region mainly ranges between sub-tropical to

tropical and depends a great deal upon location in proximity to the
trade winds from the Atlantic.

v Average January temperatures range between 71°F to 77°F (22°C

to 25°C), and average July temperatures range from 77°F to 84°F
(25°C to 29°C).
v The main difference between seasons is the amount of rainfall.

v Hurricane season plays a large role in bringing rainfall to the

Caribbean.
 History

o The colonial struggles of the European powers between

the 16th and 19th centuries.

o During the Colonial era, Christopher Columbus came to

the Caribbean. Although Spain claimed the entire
Caribbean, they settled only the larger islands of
Hispaniola, Puerto Rico, Cuba, Jamaica, and Trinidad.
o
 Other  European  Powers
§ British  -­‐ Barbados, St. Kitts and Nevis, Antigua,
Montserrat, and Bermuda. The English seized Jamaica in
1655 and remained under the British rule for over 300
years.

§ France - had control of Guadeloupe, Martinique, and

Tortuga.

§ Dutch - took over Saba, St. Martin, St. Eustatius,

Curaçao, Bonaire, Aruba, Tobago, St. Croix, Tortola,
Anegada, Virgin Gorda, Anguilla, and, for a short time,
Puerto Rico, together called the Dutch West Indies, in the
17th century.
§ Danish - ruled the present U.S. Virgin Islands from 1672
to 1917, selling sovereignty over these Danish West
Indies to the United States in 1917.

§ Spanish - although Spain claimed the entire Caribbean,

they settled only the larger islands of Hispaniola, Puerto
Rico, Cuba, Jamaica, and Trinidad.
The Caribbean was
known for pirates,
especially between
1640 and 1680. The
term "buccaneer" is
often used to
describe a pirate
operating in this
region.
 Culinary  History
o Culinary
influences from Africa, France, Spain, India,
Dutch, America, Britain, and Asia.

o Chinese - rice and mustard

oEarly Portuguese sailors - are responsible for adding the

famous codfish.

oSpain - brought in fruit trees like orange, ginger,

plantains, figs, date palms, sugar cane, grapes, tamarinds
and coconuts
o The Americas
introduced beans,
corn, squash,
potatoes, tomatoes,
and chili pepper.
Plantain
Breadfruit
Beans
•Caribbean   Rum  Punch    
•25ml of sour (lime juice)
•50ml of sweet (sugar syrup)
•75ml of strong (rum)
•100ml of ‘weak’ (orange juice,
pineapple juice or water)
•A dash of bitters (Angostura or
grenadine)
•A sprinkle of Nutmeg.
•Serve with plenty of ice
Top 5 Spices Used in Caribbean Cooking

Allspice
Nutmeg
Cloves
Cinnamon
Fresh ginger
root
Popular  Cooking  Methods

Ø Caribbean  cooking  can  

be  largely  defined  as  
"Creole"  cooking,  or  a  
mixture  of  a  variety  of  
influences,  spices  and  
tastes
Blaff  is  a  popular  cooking  method  that  
originated  on  the  island  of  Martinique.  
Caribbean  dishes  that  
use  coconut  milk  that  
is  cooked  down  to  
thicken  the  
consistency  are  
called  "Rundown.”
Jerk  cooking  refers  to  the  
use  of  dry  or  wet  
seasoning  for  meat,  
seafood  and  vegetables.  
Callaloo  is  a  method  of  
cooking  soup  that  is  popular  in  
the  Caribbean  region.  
National  Dishes  of  the  
Caribbean
ANGUILLA
Pigeon  Peas  
and  Rice
Antigua and Barbuda: Fungee and
Pepperpot
Shredded conch meat
Barbados  – Cou Cou and  Flying  
Fish                  
Meat dry-rubbed or wet-marinated with a spice
mixture that contains the perfect balance of hot, sweet
and spicy.
Cayman  Islands  Turtle  Meat
Cuban  Ropa
Vieja
STA.  LUCIA:  
CREOLE  BREAD