Indian immigrants to the Caribbean took their culture and dishes with them to the new world. However, the ingredients were not the same as those found in India, so they had to adapt. Some dishes are very similar to those from India, while others evolved into new tastes. In fact, Indian and Caribbean cuisines share a bond, but have different ingredients and flavors that take them in new but equally great directions.
The Caribbean islands are a melting pot of many influences, including Africa and Europe. The first people to plant rice in Jamaica were the Indians, who then established the first successful rice mill on the island. These influences combined to form a unique regional cuisine that was influenced by both cultures.
The melting pot metaphor extends in every direction in the Caribbean. Latin American cooking styles have also influenced these islands. These, in turn, continue to convey the cultural values of Africans and other peoples in the Americas. Today, many nations claim African culinary traditions as their own, but these contributions are routinely subject to social oppression and racism. To this end, it is essential to understand the origins of these cuisines.
African influence on Caribbean cuisine
Africans have long influenced the culinary traditions of the Americas and the Caribbean. The slave trade in particular brought African culinary practices to the Americas. Early slaves learned to make bread and flour from cassava, a plant native to the Caribbean. Slaves carried the seeds as good luck when they were forced to board slave ships. Today, that seed is Jamaica’s national fruit. Ackee, which originated in West Africa, made its debut in Jamaica during the late 18th century, during the height of the slave trade. Over a million Africans were brought to the Caribbean islands as slaves.
In Jamaica, African cuisines were introduced to cities and rural areas. Iron-making communities moved to Jamaica, introducing African dishes such as curried goat and grilled chicken, bringing many new ingredients and flavors. Caribbean immigrants try to maintain a sense of national identity through food. But maintaining national identity through food can be challenging. While Caribbeans are often perceived as black people, the truth is more mixed. While the first batch of Caribbean immigrants were originally African slaves who were freed in the nineteenth century, plantation owners brought Asians and Indians to work as forced laborers on their estates, leading to a second wave of migration to the islands.
Indian influence on Caribbean cuisine
In the nineteenth century, Indian immigrants were often sent to the British West Indies as indentured labourers. During this period, over 1.5 million Indians migrated to the British Empire, including Trinidad and Tobago and Jamaica. As a result, they brought with them a new way of cooking and new ingredients. Most of the villagers worked on sugar cane estates and some worked in cocoa fields.
Gajar ka halwa is popular throughout the Caribbean Freepik
In Trinidad, the cuisine combines elements from many different cultures. Some dishes have Indian influences and have become synonymous with Trinidadian culture. For example, roti is a bread-like dish that originated in northern India. The Trinidadian version of roti is made with whole wheat flour and is similar to a paratha. Initially, however, Indian immigrants had to use substitutes to make their own rotis.
Caribbean food adopted food brought by Indian immigrants. They embraced spices and other ingredients. We find variants of Indian dishes like chicken tikka masala, meduvada, gajar ka halwa, bhaji etc. The hugely popular ‘Dubles’ is basically a mixture of puri and channa (chives). You always find versions of food from the Bhojpur region throughout the Caribbean, adapted to the new environment using locally available ingredients, sauces, etc. I doubt we’ll be hearing much more about this cultural fusion in the future.
Chinese influence on Indo-Caribbean cuisine and famous dishes
Chinese influence on Caribbean cuisine dates back over 100 years. Although not immediately obvious, it has a noticeable impact on the kitchen. The Chinese came as immigrants to the Caribbean and brought with them some of the most iconic dishes from their country. As might be expected, these dishes quickly became popular in the Caribbean. The Chinese were able to easily adapt to local tastes, as basic ingredients were widely available. Chow Mein, in particular, was very well received in the Caribbean islands due to its famously delicious and complex blend of flavors.
Today, rice is a staple in Chinese cuisine in the Caribbean, but, as with Indian food in the islands, you often find a twist that takes the original dish in a new direction. Jamaican mofongo is often served with plantains and bacon. The Chinese influence on Caribbean cuisine is most evident in Jamaica. His food preparation methods, such as stir-frying, stir-frying, and steaming dishes, became local favorites. A Korean dish adapted to local tastes is the surprisingly good kimchi taco.
