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local fish. Seasoned and
then deep fried in very
hot oil this is a popular
breakfast dish in the Caribbean.
split peas mixed with rice and
cooked seasoned with salted
pig tail and conch. Local varia-
tions also include crab n' rice
and okra n' rice.
Caribbean islands. Tastes like
corn bread but looks like a pan-
cake; this tasty dish is often
served as a side with fried fish.
lower in sugar than so-called
regular bananas. Usually cut into
sections and fried in oil until
golden brown, fried plantain is
a popular side-dish for a variety
of meals.
sweet potatoes and
other potatoes, plantain
(that banana-like fruit),
boiled crab, and lightly
spiced according to the
cook - but often with
thyme.
is boiled and the soup is
not so spicy.
CHICKEN:
rub or with the addition
of vinegar, soy sauce
nade. The spices are
typically, but not lim-
ited to, allspice,
scotch bonnet pep-
deep into the meat and pack a
fiery punch. The meat is then
slowly grilled to perfection.
finely hand-ground corn, boiled
in salted water before the butter
is added. Often served along-
side steamed, fried or boiled
fish. The local favourite is tuna.
beef animal, skinned then cut
into short sections. Usually
browned and then stewed
with spices and vegetables.
lands, this dish is most often
served curried. The meat itself
has a flavour similar to lamb.
a Jerk sauce, a good
Caribbean curry can still
pack enough whallop to
wake up the taste buds!
though vegetable vari-
eties are available for
the Rastas!) these are
similar to a large tart,
with spiced meat
packed inside a flipped
and sealed pastry. They
are served hot and
often for breakfast.
CAICOS LOBSTER TAIL -
THE ANCHORAGE
COMBO JERK PLATTER -
HORSE-EYE JACK'S
CONCH FRITTERS -
DA CONCH SHACK
BAKED CHICKEN/CASSAVA -
KENEISHAS RESTAURANT
LOBSTER TAIL -
HORSE-EYE JACKS
CONCH CREPES - BAY BISTRO
CRACKED CONCH -
DA CONCH SHACK