In Britain, we have embraced many world cuisines, for instance, Japanese, Indian, Italian, Thai, Mexican, Chinese, to name a few however, it is still quite difficult to find a decent Caribbean restaurant in most major cities. The struggle does not stop there, according to a recent research in Yorkshire, only 13% of the population had tried a Caribbean Pattie, as compared to a whopping 51% who had tasted a Samosa. So, why is it that Caribbean cuisines are so hard to find?
Food from any region tells stories of its past and its people. Elisabeth Lambert Ortiz was one of the pioneering scholar cooks and perhaps the first post-war food writer, who introduced Britain to Caribbean cookery. With a rich history and abundant natural resources, Caribbean islands have always been a haven for local fresh produce. Who hasn’t heard about the famous Jerk Chicken, felt the heat of a scotch bonnet and gastronomical sensation of the reggae sauce? Breadfruit from Polynesian islands, Curry from India, Rice from China, Ackee & an array of beans/peas from Africa, salted codfish & coconut from Spain, Roast beef, Easter buns, Christmas puddings and jams from England and Soups and porridges from Scotland, Caribbean cuisine can truly shrink the world onto one plate. All these foods now form the staple diet of millions of Caribbeans around the word. In nutshell, Caribbean food is an amalgamation of flavours from Africa, Spain, India, China, Germany, Syria, Netherlands and many other European countries.