When it comes to food, each island has its own culinary specialty, influenced by the myriad of diverse cultures that are the fabric of the region.
On Jamaica, home of the Jerk method of cooking, everything from chicken, fish and pork is served Jerk style--hot and spicy.
In Trinidad, Roti, baked dough filled with curried meats and vegetables is a favorite.
In Barbados, delicious flying fish can be fried or steamed.
On the French island of Guadeloupe, where cooking is a passion as evidenced in the Annual Festival of Women Cooks, accras(cod fritters), and crabes farcis(stuffed crab backs) are among the most popular dishes.
Thursday, August 30, 2007
Great Excerpt From: Caribbean American Foods.com
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THE FESTIVAL OF WOMEN COOKS
When: Aug 2008 (annual)
Where: Pointe-à-Pitre
Cost: Free
The Festival of Women Cooks (or the Fête des Cuisinières) is a culinary nirvana.
If you're fortunate enough to land in Guadeloupe on an empty stomach in August, you'll swear that you've died and gone to heaven.
The festival features a five-hour banquet to which all and sundry are invited.
As in all cultural affairs, there is a ceremony that precedes the event.
Decked in creole dress and carrying baskets of traditional foods, women parade through the streets of Pointe-a-Pitre to the cathedral, where they are blessed by the bishop. The parade is followed by the banquet and dancing.
Like all Caribbean islands, Guadeloupe's cuisine has been influenced by the circumstances of history.
The result is two distinct styles of cooking: French cuisine (that consists of traditional continental dishes) and Créole cuisine (using African methods and distinctly Caribbean ingredients). Both are featured here.
Because of its predominantly Roman Catholic roots, Guadeloupe has many occasions dedicated to saints.
The Festival of Women Cooks is celebrated in honour of St Laurent, the patron saint who watches over those preparing food.
WoW!
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