CARIBBEAN FLAVOURS
The food of the Caribbean represents a fascinating fusion of cultures. The islands boast influences from Africa, East India, China, South America, Europe, South East Asia, Syria and the Lebanon. Each of these cultures has left its own unique mark on the food of the region evolving in their own way to produce a new type of fusion cuisine that is mouth-watering, spicy and delicious.
And this is what Caribbean Flavors is all about.
Here you will find recipes reflecting the authentic and indigenous foods of the various islands but you will also experience a new type of Caribbean fusion cooking with a brighter, fresher, modern twist.
With over 150 recipes to chose from, this is Caribbean cooking for the 21st Century - a cuisine to make your taste buds jump for joy and your imagination carry you down the islands. So go ahead and enjoy a taste of the Caribbean today!
MODERN CARIBBEAN CUISINE
Modern Caribbean Cuisine demonstrates the new directions into which Caribbean cooking is now moving.
While influences from all over the world have been assimilated an essential integrity remains, and these recipes could have come from nowhere but the islands of the Caribbean.
Fusion has long been a feature of Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian and European ancestors.
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In this collection, Wendy Rahamut emphasizes the importance of using indigenous ingredients and putting them into the mix to create a "fresher, tastier, spicy and delicious cuisine'. The result is a celebration of Caribbean flavours as they are today.
CURRY, CALLALOO & CALYPSO:
THE REAL TASTE OF TRINIDAD AND TOBAGO
When asked about the spontaneity of Caribbean cooks, "Wendy Rahamut says:
"We do not really cook from recipes as such, Many cooks prepare recipes which have been handed down from generation to generation, and these are embedded in the memories of each cook'.
Realising that globalisation and foreign influences could dilute her country's local cuisine, Wendy's latest culinary offering Curry, Callaloo & Calypso: The real taste of Trinidad & Tobago showcases her country indigenous foods 'by way of old and new recipes for present and future generations'.
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In her introduction to the gastronomic delights in the pages that follow, Wendy includes a fascinating brief culinary history showing how Trinidad and Tobago's Indian, African, European and Chinese population come to be reflected in a cuisine that is "bold, explosive in flavour, eclectic and addictive".
The fusion of different culinary influences is matched by the musical fusion of the annual Carnival that "unites our people further' and both are an expression and celebration of the people of the land of Calypso.
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