Caribbean islands are known for their rich culture, beautiful beaches and resorts and unique and delicious foods.
British Virgin Islands of Caribbean has a rich fervor and love for food. Food is cooked in pure traditional settings with women playing the lead role and men assisting them when required.
Caribbean cuisine is also called ‘peasant cooking’ which means home cooked home doesn’t require specific time and measurement specifications, purely exotic.
Earthenware pots called ‘Yabba’ are used to cook food.
Storage containers are called ‘Calabashes’.
‘Kreng Kreng’ is a container of metal wire used to smoke meat.
A wooden stick is used for mixing up the ingredients and is called ‘lele’ in local language.
A coal pot is used to cook food in the outdoors. Specially designed for proper ventilation coal pot is a hand-thrown clay pot about 17-18 inches high and 10-12 inches in diameter.
For Indoor cooking am iron coal pot is used specially for cooking stews and pepper pot.
Grilled and Jerked meals are a specialty of Jamaica is cooked in open fire or large gallon oil drums.
Fogon is a cooking pot popular in parts of Caribbean. Fogon is rectangular stove made of bricks or tiles and was brought by the Portuguese invaders into the Caribbean.
Kitchens in houses are made just a little away from the main building to minimize suffocation from smoke and to keep the tidiness of the house.
Caribbean cooking traditions is a gentle mix of class, simplicity and delight. Use of indigenous cooking utensils and the variety of locally discovered ways of cooking food is something a visitors loves to witness and experience.
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