Pepperpot, cook up rice, and chicken curry form a triad of creole dishes which are identified as the national dishes of Guyana. In the book, Guyanese Style Cooking, according to Jabar (2011), pepperpot is a uniquely brown stewed meat dish that is usually prepared in a large pot and is flavored with a number of ingredients which include cinnamon, orange peel, clove, hot pepper, and the main ingredient cassareep - a special thick dark cassava based liquid which gives pepperpot its unique brown color. The cassareep allows for the meat to be preserved for weeks, and the only thing that would be required is for the pepperpot to be reheated when people are ready to consume it. The most popular meats used in the preparation of pepperpot include beef, …show more content…
Clean the meats thoroughly with lime juice and set it aside for a few minutes. Fry cow heel in large pot for about 10 minutes. Add enough water to cover cow heel and bring it to a boil. While cow heel is boiling, fry beef and oxtail in a frying pan for about 5 minutes. When cow heel is half cooked (in about 1 hour), add the beef, oxtail, and cassareep, and simmer for another hour. Add remaining ingredients and enough water to cover the meats and simmer until meats are tender and sauce is relatively thick (in about 1 to 2 hours). Ensure that the food is tasted and the seasoning, salt, and pepper is adjusted along the way for taste. Let the pepper pot sit for about 12 hours before reheating and serving with bread, rice, or …show more content…
1 The Age Of Nationalism, Beckles (1998) suggests one of the earliest regional bodies that was formed was the West Indies Cricket Team (1880s to present), a multi-national regional cricket team that currently represents the sporting confederation of 15 mainly English-speaking Caribbean countries. In the book, Federation of the West Indies, Mordecai (1968) asserts another Caribbean regional organization was the West Indian Federation (1958 to 1962), a political union of ten British West Indian colonies. In the article, “Carifta and Caribbean Trade: An Overview,” the Federation was succeeded by The Caribbean Free Trade Association (CARIFTA) which lasted from 1968 to 1973 and was organized to provide a continued economic linkage between the English-speaking countries of the Caribbean by increasing trade among the Member States (Hope, 1974). In the article, “CARICOM – The Caribbean Community: An Overview Of CARICOM, The Caribbean Community Organization,” Richard (2017) states in 1973, CARIFTA was replaced by the Caribbean Community Market (CARICOM), an organization of fifteen Caribbean nations and dependencies that was created to coordinate foreign policy and promote the fair and equitable sharing of economic integration and cooperation among its members. As part of the overall objectives of CARICOM, there was the decision to issue a CARICOM passport to facilitate intra-regional and international travel of the citizens
Fluorescent turquoise waters, a vibrant city culture, as well as an unending supply of mimosas and sunburns within a resort, benefits the common wealthy couple looking for a swell time. When people imagine the Caribbean, they probably visualize the soft sands of the Spice Island Beach Resort. Many people see the Caribbean as relaxing paradise. What people don’t understand, are the years of history hidden behind the mask of many resorts. In the book entitled “Empire’s Crossroads: A History of the Caribbean from Columbus to the Present Day”, Author Carrie Gibson differentiates how people view the Caribbean nowadays, by altering their visualization with four-hundred pages of rich history and culture, that argues the ideology about the Caribbean
“Haiti maintains an independently unique flavor. Strong pepper flavoring in many dishes also sets Haitian food apart from the other islands” (Food of the Haitians). American and Haitians prepare food differently. Most Haitians in Haiti cook with charcoal and wood, whereas in America we have stoves and electricity
Nagaland of India contains one of the world’s hottest chilies – the Naga King Chili (Bhut Jolokia). The author of the article, Mary Roach, arrived to Nagaland to experience the Hornbill Festival, in particular, to watch the Naga King Chili-Eating Competition. She aimed to find out and understand the pleasure and pain the Capsicum genus brings to the people who consume it. The Naga King Chili Pepper varies in heat, but can score extremely high on the Scoville heat unit. The contestants of the chili-eating contest began to suffer from the effect of the capsaicin in their digestive tracts. Some experienced hot flashes and unbearable heat from within, others, like the winner of the contest, vomited at the end of the competition. Some competitors were only able to eat a few of the Naga King Chili, however, others ate up to fourteen chilies. Tolerance for capsaicin, according to the article, is largely built on practice. Only a small part is due to genetics. Capsaicin damages pain receptors over time, so if someone continuously eats hot chili peppers, the pain receptors in their nerves will slowly degenerate and become less sensitive. Mary Roach was able to sample the Naga King Chili in small doses, which brings out the wonderful flavors that would otherwise be overwhelmed by the heat of the capsaicin.
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
From the country’s earliest days, Jamaica experienced colonial status, with paternal influences from the West. Spain initially maintained ascendancy over the colony; yet, as they embarked upon their sesquicentennial reign, the Empire’s grasp began to loosen. Primarily incessant interstate conflict, between the Empire and its bordering nations, wreaked havoc. Contrastingly, England continued to thrive and experience heightened success in their colonial endeavors. Indeed, as Spain began losing dominance over Jamaica, England looked to the Caribbean to increase their economic hegemony; in 1650, the British successfully cap...
societies to reexamine their view of the Caribbean. In this paper the following topics in The
Published by: Sir Arthur Lewis Institute of Social and Economic Studies, University of the West Indies
Knight, Franklin. The Caribbean: The Genesis of a Fragmented Nationalism. New York: Oxford University Press, 1978.
Postcolonial Caribbean society is not able to address and enhance the expectations of the colonized people after its emancipation but lingers on and sustains in the older residues of colonial project. Emancipation does not offer a new structure, power relations and hierarchies but leaves the gaps and complications for more dangerous clashes and differences.
Cumin is one of the most popular spices in Latin America and offers earthy, musky notes accompanied by a slight bitterness. It pairs well with the other savory spices in taco seasoning.
Carrion, Juan Manuel. ed.and Nationality in the Caribbean. Puerto Rico: University of Puerto Rico. 1997
Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
Knight, Franklin W. The Caribbean, The Genesis Of a Fragmented Nationalism. Oxford University Press, New York, N.Y. 1990.
Social Policy may be broadly defined as a system of social welfare that includes economic as well as non-economic objectives and involves some measure of progressive redistribution in command over resources1. Using Mishra’s typology of social welfare models (see Fig. 1 below), this paper describes the evolution of social policy in the English-speaking Caribbean. Drawing primarily from the experiences of Trinidad and Tobago and Jamaica, four chronological periods are used to highlight the factors contributing to the major developments in social policy: 1) the Immediate Post-War Period and the Moyne Commission (1940 to 1950); 2) Transition to Self-Government (1950 to 1961); 3) Ideology and the Immediate Post-Independence Period (1962 to 1973); 4) the Oil Crisis, World Recession and Structural Adjustment (1970 to 1980’s); 5) (Conclusion) The Present Period (1990 to present)2. A review of the literature revealed that a combination of social, economic, political/ideological and international factors contributed to policy development at each stage of this evolutionary process. This paper argues that as a result of these factors, Caribbean social policy gradually moved from a strong residual approach prior to the Moyne report, and tended to a more institutional approach during the transition period to full internal self-government, then to a more structural approach in the immediate post-independence period, and back to a residual approach when structural adjustment policies were instituted in the 1980’s. Of course, in reality the policies formulated in the various periods do not conform perfectly to Mishra’s types. However, this does not detract from the applicability of the model to the present analysis, as it is an inherent feature of all ideal types (as is implied by the descriptor “ideal”). Also, while the general factors contributing to the evolution of Caribbean social policy has been highlighted, the specific ways in which these factors manifested in each country are extensively discussed.
Caribbean History I. A Note on Historical Methodology. The conventional method of studying history consists of a chronological process. For example, the history of the ‘New World,’ or in particular the history of the Caribbean, seems to originate in 1492, the year Columbus mistakenly landed upon Hispanola. Not long after the discovery of the New World, the age of European colonialism in the Americas emerges. This condensed version of the first several decades of European influence in the New World are the common historical accounts rendered about early Caribbean history.