by D. Victor

Created on: February 10, 2009   Last Updated: August 13, 2009

Have you tried banana bread, cassava bread, green fig pie or sweet potato pudding? What about fried plantain, phoulourie or kurma? Are you hungry yet? Listing foods eaten only in the Caribbean authoritatively is no easy task for two reasons. The first is that the culinary delights of the Caribbean have been introduced to other countries by West Indian ex-pats. Another reason is that all the foods of the Caribbean are just too numerous to mention!

Just as you can only eat a little bit of everything- this article will merely give a sample of major indigenous dishes. These dishes have Indian, European and African influences. However, they are distinctly Caribbean, since they were created on the isles of the West Indies- sometimes as a fusion of culinary tastes.

Doubles

The Trinidadian delicacy- 'doubles'- was introduced by the descendants of India. This food- used as breakfast, lunch or a snack- is a relative of 'roti'- a flour based skin that is served with curried meats, vegetables or both. Unlike roti- which has spread to West Indian-dominated parts of North America- doubles remains Trinidad's secret.

'Doubles' involves placing channa (usually curried) between two even sides of fried flour with a yellowish or brown tinge known as bara. This delicacy can be served with mango chutney (grated and seasoned mango), seasoned cucumbers or savoury tamarind sauce. You can have this tasty delight for just US 0.50 per 'doubles'. Don't ask for one 'double' though; ask for one 'doubles'.

Flying fish

The flying fish is so-called because of its winged appearance and habit of breaking the surface of the water. Fried flying fish and cou cou is the national dish of Barbados- even though there is a suspicion that 'Bajan' flying fish is actually caught in Tobago waters. Cou Cou is a dish that is a smooth concoction of cornmeal and assorted vegetables. Flying fish fillets are seasoned (before cooking), fried and garnished and served with a side dish.

Ackee and saltfish

The fact that 'ackee and saltfish' is an indigenous Jamaican dish that is eaten principally by Jamaicans (even in the Caribbean) makes it mentionable here. Ackee is a starchy fruit that was brought to Jamaica from West Africa. 'Saltfish' is really salted cod that has a bit of an obnoxious scent when boiled. Once it is well-prepared it loses the pungent smell and becomes a delicious and nutritious meal.

Jerk-seasoned meats

Jerk seasoning is also associated with Jamaica. It is a spicy seasoning that can be

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