Caribbean Islanders, Diet of Health Article

Caribbean Islanders, Diet of

Travel advertisements for the Caribbean Islands portray long stretches of sun-drenched beaches and swaying palm trees, with people dancing to jazz, calypso, reggae, or meringue music. Indeed, the beauty, warmth, and lush landscapes had Christopher Columbus in awe in 1492 when he came upon these tropical islands, stretching approximately 2,600 miles between Florida and Venezuela.

European Settlement

The Arawaks and Caribs, the first natives of the islands, were not treated kindly, however, as the Spanish, French, Dutch, and British conquered the islands at different periods, all but wiping out the native populations. Today, only a few aboriginals remain in the Caribbean.

The European settlers soon realized that sugarcane was a profitable crop that could be exported to the European market. However, there was a shortage of European farmers, and slaves were brought from Africa to work on the sugar plantations. The slave trade started in 1698. European settlers fought to keep their territories and hoped for great wealth, while actively pursuing the sugar and slave trades.

Two things changed the situation on the islands. In 1756, missionaries from Germany (Moravian Protestants), came to the islands, though the landowners were opposed to their presence, fearing that any education of the slaves could lead to a revolution. At about the same time a German scientist by the name of Margraf discovered that sugar could be produced from beets, and many European countries began to produce their own sugar.

In 1772, after many revolts and uprisings, the Europeans began to free their slaves. The sugar plantations still needed laborers, however, and indentured workers were brought from China and India to work in the fields. Sugar cane, and its by-products, molasses and rum, brought great prosperity to the settlers. However, not wanting to depend solely on sugar, they began to grow yams, maize, cloves, nutmeg, cinnamon, coconuts, and pineapples on a very large scale. Coffee also began to flourish. Many of the islands had wild pigs and cattle on them, and spiced, smoked meat became part of the diet. Today, jerk meat is a specialty.

Foods of the Islands

The foods of the Caribbean are marked by a wide variety of fruits, vegetables, meats, grains, and spices, all of which contribute to the area's unique cuisine. Foods of Creole, Chinese, African, Indian, Hispanic, and European origin blend harmoniously to produce mouth-watering dishes.

Fruits and Vegetables.

There are many fruits and vegetables found in the various Caribbean Islands, and because many of them have been exported to North America and Europe, people have become familiar with them. This exotic array of fruits and vegetables in vibrant colors forms the heart of island cooking.

Chayote, also called Christophene or Cho-cho, is a firm pear-shaped squash used in soups and stews. The Chinese vegetable bokchoy (or pakchoy) has become widely used on the islands. Plantains, which resemble bananas, are roasted, sautéed, fried, and added to stews and soups. The breadfruit grows profusely, and is either boiled or baked, sliced, and eaten hot, or ground into flour. The breadfruit blossoms make a very good preserve.

Yucca, also known as cassava or manioc, is a slender tuber with bark-like skin and a very starchy flesh that must be cooked and served like a potato, or it can be made into cassava bread. Mangoes can be picked from the tree and eaten by peeling the skin and slicing the flesh off the large pit. They are used in salads, desserts, frozen drinks, and salsa. Papaya, which has a cantaloupe-like flavor, contains the enzyme papain, which aids in digestion. To be eaten, the black seeds must be removed and the flesh scooped out.

The soursop is a large, oval, dark-green fruit with a thick skin that is soft to the touch when it ripens. The fruit has a creamy flesh with a sweet, tart flavor. Its rich custard-like flavor can be made into a sherbet, ice cream, or refreshing drink.