THE GOOD LIFE
Set your watches to island time. We’re
about to light up our palates with a
leisurely dip into paradise.
Some like it hot. Some like it really hot with a side
of sweet. Welcome to Caribbean Cuisine 101. ;is
distinctive fare—which spawns from the islands and
is ignited by a cultural fusion of African, European,
American, and Chinese ;avors—is fairly easy to ;nd
in a coastal environment. But even if you don’t reside
in a seaside town, you’ve likely still come across a jerk.
Seasoning, that is.
But let’s dig past the pineapple salsa.
Well-known commonalities of indigenous Caribbean cooking o;en include rice (yellow and seasoned with
coconut) and beans paired with proteins. Americanized versions typically revolve around the usual suspects
(I’m lookin’ at you, chicken and steak); but for a true taste of authenticity—go for goat. If Jamaican eats are your
A Dive into the Bright Cuisine of the Caribbean
by Fanny Slater
You are my Sunshine: