Afro-Caribbean Evolution And Its Cuisine

The mainland of Africa is the second largest land mass on Earth and there are hundreds of different cultures and racial groups.

African food is very diverse, with many local delicious traditions, in terms of choice of food ingredients and racial groups.

We can say same for most of the Caribbean areas. We find many food items indigenous to the African continent that have a huge affect all over the Caribbean.

Saltfish and Ackee is one of Jamaica’s national food. Ackee is related to West Africa. It seems that the Island of Jamaica is the single country to have declared the fruit and uplifted it to a premier exotic dish.  Jerk chicken is a dish that is now has influence on all over the world.

Most now a days Caribbean locals eat a food that is reflective of the main food ingredients of old African dishes, that includes cassava, yams, plantain, sweet potato, bananas and cornmeal.

Goat curry depending on which Island you’re on, takes on the same importance as African shish kebabs that consist of roasted meat coated with a spicy peanut rub , fiery and aromatic ).  The plantains for example.  We love to make it fried, as chips or roasted.

Every island has a callaloo dish in Africa. The Caribbean has rice or peas with peas and rice! the Jollof rice can be found throughout Africa.   Same is true in a lot of parts of Africa.

Caribbean cooking is so famous and creative with flavours of Africa, China and India along with Portuguese,Spanish, Danish,   British and  French influences. Food in the Caribbean Islands have been affected by the cultures of the World. The difference is each Island adds its own cooking technique and special flavours .

When you’re looking for an adventurous meal, why not go to an African restaurant? You may discover your geneses food is just spiced, cooked and presented in a different way.

Suya Spice

Suya is African shish kebabs that consist of roasted meat coated with a spicy peanut rub. All over the West African, suya street vendors are a common sight in both the villages and cities. You will find them grilling skewered meat from late morning until after midnight. Beef is the very common suya, although veal and  chicken are also popular.

 

Suya Spice Ingredients: 

Finely ground roasted peanuts.

Cayenne pepper.

Paprika.

Salt.

Ground ginger.

Onion powder.

 

Cooking Method:

  1. Shell fresh peanuts and place them on a shallow baking sheet. Roast for 20 to 25 minutes in a 350 Fahrenheit oven. After that cool the peanuts between layers of paper towels to eliminate any excess oil.
  2. Then grind the cooled roasted peanuts into a powder form. Use a mortar and pestle.
  3. To get rid of excess oil squeeze the ground peanuts in a paper towel for one or two minutes.
  4. Put the peanut powder in a mixing bowl. Then add the other spices accoding to taste. For a spicier suya add more cayenne pepper. Leave the cayenne pepper and add more paprika for a milder suya. Mix the spices properly.
  5. Then divide the mixture in half. Cut 1 to 2 lbs of meat into bite-sized pieces. After that roll the meat into the suya until it is coated on the sides. Then let the coated meat rest for 30 minutes.
  6. Last step start the grill or preheat the broiler. Place the meat on skewers. Add pieces of onion, plum tomato , green and red pepper . Cook the meat properly.
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