Caribbean Cuisine Brings Flavor and Fun

The Caribbean with its vibrant colors and diverse foods is always intriguing, drawing us into its beautiful, lush vegetation, tropical flavors, and beauty. The past two years have been difficult for everyone. The idea of a tropical destination offers an escape to new foods, fruity beverages, and relaxation. The countries and culinary heritage of the Caribbean are broader than one may think. Its’ halo covers a long list of islands. The cuisine itself is a fusion of African, Creole, Cajun, Amerindian, European, Latin America, Indian/South Asian, Middle Eastern, and Chinese.

Today with the consumer's post-pandemic need for stress relief, and search for fun and social interaction, a tropical culinary escape is just what is needed. Chefs carefully research ingredients and preparations to meet today’s consumer expectations as broadened palates crave global spice blends, fresh ingredients, new cooking techniques, unique beverages, and cocktails. Guests are captivated by the cuisines’ bold combinations of sweet and spicy sauces and seasonings, endless fiery hot sauces (on everything), jerk seasoning, spice-rubbed grilled meats, and cooling chutneys.

Beverages like tropical rum drinks and blood orange margaritas are made with exotic fruits and island liquors. Cajun-spiced bloody Mary’s grace “the morning after” beverage menu. By implementing a seasonal rotation of tropical beverages menus stay fresh and customers intrigued.

Individual Caribbean traditions are stepping into the spotlight. Afro-Caribbean cuisine is one of the latest. Its’ inspiration comes from northern Africa, a result of the European slave trade that brought natives to the islands. Chinese and Indian laborers also added foods to this cross-cultural cuisine like rice and curry. The cuisine places emphasis on soups and stews, spice mixes, affordable seafood, and flavorful inexpensive cuts of meat. There’s never been more overlap between traditional offerings and food trends on American restaurant menus.

However, the culinary traditions of the Caribbean have been a victim of their expansive geography grouped under the catch-all classification of “Caribbean cuisine.” Looking back to the culture of this cuisine, food was often created because of hardships experienced by the Caribbean people. There is much love and history on your plate as well as delicious food.

FACTS: Here is what you need to know

Caribbean influence is apparent at market deli counters and restaurants. Deli meats are flavored with Creole, Cajun, and jerk seasonings. Caribbean barbecue sauces both spicy and fruity, and seasoning blends are prevalent on grocery shelves and in meal kits.

Much Caribbean food is seasoned with marinades. Best known are green seasoning and Mojo, including ingredients like onions, garlic, and scotch bonnet peppers.

Today's consumers appreciate “healthier-for-you” Caribbean dishes are prepared steamed, braised, or wood-fired, and the cuisine is full of fruits and vegetables. This makes it one of the healthiest cuisines. Healthy bowls are made with Jamaican Jerk seasoned ingredients, slow-cooked, tender pork, rice, and beans combined with grilled pineapple and red onion in honey-lime vinaigrette

The Caribbean is made up of 7,000 islands and 13 nations. The most important ingredients in Caribbean food are rice, plantains, beans, cassava, cilantro, coriander, bell pepper, chickpeas, tomatoes, sweet potatoes, and coconut. Coconut milk is the magical ingredient and replaces heavy dairy cream. It is made from extracting coconut pulp and mixing it with water adding body, taste, and texture to food.

THE PROS: What they are saying

“What we learned from consumer insights is that people are looking for fresh, fun, and flavorful, and a tropical escape delivers on all of those. We could bring elements of that tropical escape into familiar dishes.” Pam Smith, nutritionist, and culinary consultant. Flavor & the Menu, 2022

“Look to the past at what was popular on retro menus, then take it over the top with innovative flavors and presentations.” Chef Kathy Casey, owner of Kathy Casey Food Studios Liquid Kitchen

“The American restaurant customer’s palate is changing. Guests enjoy spicy and heavily seasoned dishes. There are [also] guests who love Caribbean cuisine because it takes them back to their vacations spent on the islands of the Caribbean.” Pete Foster, Owner of San Pedro Café in Hudson, Wisconsin, interview with The Food Institute.

“A tropical LTO can gently push the boundaries of familiarity, opening the door with a craveable, exotic offering featuring an irresistible “Wow” factor.” Chef Adam Moore, president of Flashpoint Innovation

“Topicals can add allure to vegan and vegetarian dishes. Desserts with a tropical flair engage the palate with new levels of sophistication. Tropical flavor descriptors on menus make beverages come alive with excitement. Consumers are drawn to ingredients with a perceived health halo, and in this category, tropical delivers big.” Chef Rob Corliss, ATE Culinary Consultancy, January 14, 2022

IN CONCLUSION

Caribbean cuisine has always been thought of as ra elaxing, casual, beachside hangout with burgers, red stripe beer battered fish sandwiches, island beers, and fruity drinks. The cuisine has never lacked in seasoning and flavor. With today’s more diversified consumer base and clientele, chefs are elevating the Caribbean dining experience while highlighting the cuisines amazing fruits, vegetables, spices, and seafoods. The dining experience is a big part of Caribbean dining. That flaming spiced pineapple drink or island rum battered conch that guests see and have to have is only the beginning of their culinary adventure.