Caribbean Food Quotes

How fragile is a world so connected and tied together that a change in food fashion in one place can lead to starvation halfway through the world?

Food is also the stuff of international politics, and the power of one country to control the daily bread of another has always been politically important.

People want to think of a food tradition as something that would continue unchanging and timeless, unless some outside force knocked things askew.

There is no culture where everyone cooks in the same way.

Home cooking is always concerned with quality, because people you care about will eat the meal.

Foodways like any other aspect of culture, are never static. Even without the influence of other cultures, we would be eating and cooking differently from the generations that came before us.

The inevitable result of any search for authenticity is that you always end up with something completely modern in intent, since the purpose of the performance lies in the present, not the past.

How old does a recipe have to be in order to be traditional? What should we think when an old industrial food like salted (corned) beef or pickled herring becomes a part of “traditional” ethnic cuisine?

The word cod is of unknown origin. For something that began as food for good Catholics on the days they were to abstain from sex, it is not clear why, in several languages, the words for salt cod have come to have sexual connotations. In the English-speaking West Indies, saltfish is the common name for salt cod. In slang, saltfish means "a woman's genitals", and while Caribbeans do love their salt cod, it is this other meaning that is responsible for the frequent appearance of the word saltfish in Caribbean songs such as the Mighty Sparrow's "Saltfish".

Only from our position of power can we afford to ignore where things really come from, because we know that all things drain, like syrup through a pipeline, from the edges of the world into the centre. What we want will appear, as if by magic, on the shelves of our supermarkets because were have the money to pay for it. We don’t have to know - other people grow it and process it, and buy it and sell it until all we see is the brand, a language we understand without effort. All those strange substances are fuzed together for our convenience, our health, our pleasure.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

also allows abortion on demand. Australia’s Muslim population is growing rapidly. New Zealand’s high court in 2009 struck down abortion laws. Islands of the world aren’t ideal as potential places to move, due to the potential of being ‘trapped’ on an island, with no escape, if things go bad politically or in any other way. Riots over food prices and against “elites” broke out on two Caribbean islands in February, 2009, with tens of thousands in the streets.

By the first week of August—within a week or so of the wreck—Sir George “squared out a garden” where he planted muskmelons, peas, onions, radish, lettuce, and other herbs and good English plants.21 In ten days the seeds, carried as cargo on the Sea Venture, had sprouted and pushed their way above ground. The island’s birds made quick work of the sprouts, though, and none of the plants matured. Somers had no better luck with several sugarcane sprouts he planted in the garden area near the little gathering of thatched huts; they were almost immediately rooted up and eaten by the island’s wild hogs. Despite these early disappointments, Somers and the other survivors thought that the Bermudas would prove to be a likely place for English settlers to grow the lemons, oranges, sugarcane, and even grape vines that thrived in some of the Spanish islands of the Caribbean. In fact, as fertile as the Bermudas appeared to the survivors, the island chain’s soil and subtropical climate were ill suited to producing most crops. Still, the survivors found plenty of food and lush surroundings and mostly pleasant weather and ready shelter.

Our first day’s run out of Pampatar was our best day’s run to date on the whole voyage from San Diego—171 miles. That’s over the twenty-four hours noon to noon. The second day’s run beat it—174 miles. On the evening of the third day out we were at anchor in Frederiksted, on the island of St. Croix. That’s 420 miles in sixty hours. That’s the crossing of the Caribbean Sea, from south to north, in two and a half days. That’s flying. Total fuel consumption—one pint of diesel oil to charge batteries. Breakages, nil; and that was a fully loaded trimaran—loaded to traditional, oceangoing monohull standards and more. There were, don’t forget, three months’ supplies of canned food for three men on board, plus the remaining dried and packaged food, say six weeks’ supply, plus eighty-two gallons of cheap diesel fuel and eighty-two gallons of fresh water, plus all our personal effects, the three of us, together with the ship’s equipment. That was a total payload of around four tons. I suggest that this is the most important statistic, besides the speed of the passage, in this account. I suggest that, together with the safety factors built into Outward Leg—the self-righting system, and the cool-tubes to prevent capsize—we realized at St. Croix that what we had under our feet was one of the fastest, and one of the safest, cruising vessels afloat under sail. Hitherto multihulls had been considered as either hair-shirt racing craft, for speed-drunk masochists with tiny appetites, or boxy floating sheds for short cruises and always downwind, because they were thought—and quite rightly in most instances—to have the windward ability of Carnegie Hall.

Yes, you have survived, but it is bittersweet; some of the best minds of your generation have been wasted, the children that grew up with the safety blankets of money and whiteness have gotten twice as far working half as hard, they are still having the same cocaine parties that they were having twenty years ago and they still have not ever been searched by the police once, let alone had their parties raided or been choke-slammed to death. They have just bought a flat in Brixton; they go to one of the new white bars there. They pop up to the new reggae club in Ladbroke Grove, the one that serves Caribbean food but also gets nervous when more than two black guys turn up. They have no idea that the building used to be a multi-storey crack house. By twenty-five, even if you don’t read Stuart Hall, if you grew up both black and poor in the UK you will have come to know more about the inner workings of British society, about the dynamics of race, class and empire than a slew of PhDs ever will. In fact, PhDs and scriptwriters will come to the hood to drain your wisdom for their ethnographic research, as will journalists next time there is a riot. They will have careers, you will get a job. Wash, rinse, repeat.

I know that many people including our President insist that it be called the Christmas Season. I’ll be the first in line to say that it works for me however that’s not what it is. We hint at its coming on Halloween when the little tykes take over wandering the neighborhood begging for candy and coins. In this day and age the idea of children wandering the streets threatening people with “Trick or Treat!” just isn’t a good idea. In most cases parents go with them encouraging their offspring’s to politely ask “Anything for Halloween.” An added layer of security occurs when the children are herded into one room to party with friends. It’s all good, safe fun and usually there is enough candy for all of their teeth to rot before they have a chance to grow new ones. Forgotten is the concept that it is a three day observance of those that have passed before us and are considered saints or martyrs. Next we celebrate Thanksgiving, a national holiday (holly day) formally observed in Canada, Liberia, Germany Japan, some countries in the Caribbean and the United States. Most of these countries observe days other than the fourth Thursday of November and think of it as a secular way of celebrating the harvest and abundance of food. Without a hiccup we slide into Black Friday raiding stores for the loot being sold at discounted prices. The same holds true for Cyber Monday when we burn up the internet looking for bargains that will arrive at our doorsteps, brought by the jolly delivery men and women, of FedEx, UPS and USPS. Of course the big days are Chanukah when the Maccabean Revolt against the Seleucid Empire, regained control of Jerusalem. It is a time to gather the family and talk of history and tell stories. Christmas Eve is a time when my family goes to church, mostly to sing carols and distribute gifts, although this usually continued on Christmas day. This is when the term “Merry Christmas” is justified and correct although it is thought that the actual birthday of Christ is in October. The English squeezed another day out of the season, called Boxing Day, which is when the servants got some scraps from the dinner the day before and received a small gift or a dash of money. I do agree that “Xmas” is inappropriate but that’s just me and I don’t go crazy over it. After all, Christmas is for everyone. On the evening of the last day of the year we celebrate New Year’s Evening followed by New Year’s Day which many people sleep through after New Year’s Eve. The last and final day of the Holiday Season is January 6th which Is Epiphany or Three Kings Day. In Tarpon Springs, the Greek Orthodox Priest starts the celebration with the sanctification of the waters followed by the immersion of the cross. It becomes a scramble when local teenage boys dive for the cross thrown into the Spring Bayou as a remembrance of the baptism of Jesus Christ in the Jordan River. This tradition is now over a century old and was first celebrated by the Episcopal Church by early settlers in 1903.

crispy pork rinds, and fried potatoes. More food was

I stepped away from the vehicle, taking a long look at it. Emblazoned on the back was the logo for my business, OuNYe, Afro-Caribbean Food in huge bold black font on a red background. The black and red contrasted with the flags of the Dominican Republic, Puerto Rico, Cuba, Haiti and Jamaica painted over the entire truck. To name my business, I used a word from the Yoruba language. Which had been spoken all over the Caribbean by our ancestors, the West Africans who were brought there as slaves. Ounje is the Yoruba word for nourishment, and I’d decided to play a bit with things and put the NY right at the center.

Erika Anglehart, a Mental Health Counselor in CO, is a responsible and loyal professional. She is open-minded and dedicated to her family. Erika enjoys music, hiking, and trying new foods, and she has traveled extensively, experiencing diverse cultures in places like Korea, Germany, and the Caribbean.

Convergence is ubiquitous and not limited just to the external appearance or morphology of animals. It is also widely observed and documented in animal behavior and in plants, fungi, and even bacteria. Let’s start with behavior. What do you think these four species—a cobra, a stickleback fish, an octopus, and a spider—share? There is no convergence in body form here, unlike the Caribbean anoles. But a behavior has converged among them that has led to the success of each of their species: the females of the species guard their eggs. One of the best examples of convergent behavior is observed in humans and—hold your breath—ants! And I have witnessed this convergence with my own eyes. When I was on a family vacation in the stunningly beautiful Peruvian Amazon, I stumbled upon the tiny creatures that had beaten our human ancestors to the discovery of agriculture by many millions of years: the leafcutter ants. I had waited years to witness the miracle, and there it was in its full linear glory. A long single column of thousands of large green leaves appeared to be miraculously moving in perfect synchrony of their own volition on the forest floor. Each large leaf was being carried by a single tiny ant, who purposefully disappeared underground to pass on the booty to her specialist sisters. These ants chew the leaves to grow a fungus garden used for food for the entire colony. Not unlike human farmers, these ants produce fertilizers (amino acids and enzymes) to aid the fungal growth, remove contaminants that can hinder the agricultural output, are highly selective in what they grow, and continuously tend to their enormous gardens.8

He was reasonably kind to the slaves, but he did subscribe to the theory that it was most profitable to treat them like animals—one pair of pants, one shirt, boughs on the ground for a bed, the cheapest food—and work them to death, replacing them with new bodies bought at a bargain from his family’s ships. While they lived he did not abuse them, and whenever he found one of his overseers doing so, he discharged him: “Treat your slaves decently and they not only live longer, but they also work better while they do live.” An Espivent slave who started healthy survived about nine years, and since he paid for his cost in five years, he represented a profitable investment.

In order for the companies to supply tea and sugar, imperial power was necessary, in India and China principally for tea, and in the Caribbean for sugar. Britain had dominion over both regions. Religion also played a part, with the Temperance movement and the Protestant work ethic driving beer and gin out of the workplace.19 And, for the working poor, tea held an important advantage over a cold glass of beer: ‘Two ounces of tea a week … made many a cold supper seem like a hot meal.

Gloria’s Pork Ribs and Red Beans YIELD: 4 SERVINGS BEFORE I MARRIED Gloria, I knew nothing about Caribbean cooking—Puerto Rican or Cuban. She introduced me to many dishes that through the years we have transformed into our own family recipes. When Roland, my brother, came to visit, one of the first dishes that Gloria would prepare for him was pork shoulder ribs with red beans, which she usually serves with rice and onion pilaf. This dish is great when made ahead, and any leftovers can be served with fried eggs for breakfast, a type of huevos rancheros. With the bones removed, it can be puréed into a sturdy, flavorful soup in a food processor. Although dried beans are typically presoaked in water before cooking, this is not necessary if the beans are started in cool water. 2 tablespoons good olive oil 4 shoulder pork chops with the bones or country ribs (about 1½ pounds) 1 pound dried red kidney beans 2 cups fresh diced tomato flesh or 1 can (14¾ ounces) whole Italian tomatoes, with juice 3 cups sliced onions 1½ tablespoons chopped garlic 1 jalapeño pepper (or more or less, depending on your tolerance for “hotness”), finely chopped, with or without the seeds (about 1 tablespoon) 2 bay leaves 1 teaspoon herbes de Provence (available in many supermarkets) or Italian seasoning 6 cups cold water 1½ teaspoons salt 1 small bunch cilantro Cooked rice, for serving (optional) Tabasco hot pepper sauce (optional) Heat the oil in a large saucepan (I like enameled cast iron), add the pork chops or ribs, and sauté gently, turning once, for 15 to 20 minutes or until they are browned on both sides. Meanwhile, sort through the beans and discard any broken or damaged ones and any foreign matter. Rinse the beans in a sieve under cold water. When the chops or ribs are browned, remove them from the heat, and add the tomatoes and their juice, onions, garlic, jala-peño, bay leaves, herbs, and water. Stir in the beans and salt, and bring to a boil. Meanwhile, pull the leaves from the cilantro stems. Chop the stems finely (you should have about ¼ cup), and add them to the beans. Reserve the leaves (you should have about 1 cup loosely packed) for use as a garnish. When the bean mixture is boiling, reduce the heat to low, and boil very gently, covered, for 2 to 2½ hours, or until the beans and pork are very tender. Divide among soup bowls, sprinkle the cilantro leaves on top, and serve with rice, if desired. Pass the Tabasco sauce for those who want added hotness.

In the consumption of tea as a source of calories, exploited urban workers in London mirrored nothing so much as the slaves at the other end of the food system in the Caribbean, who chewed sugar cane for energy enough to get through the working day.

Shipbuilding, too, once flourished along the Connecticut. (Deeperdraft vessels had to be ox-hauled over the Saybrook bar.) During the age of sail, the state’s then-abundant forests attracted shipwrights up and down the river. Most of what they constructed were the small, fast coastal vessels that plied the West Indian trade, taking food, barrel staves, and horses to be exchanged in the Caribbean for sugar, molasses, and slaves.

The crowd trails us through the park as we play games at the Penny Arcade and ride Pirates of the Caribbean. Eriku insists on sampling all the foods available. In between Splash Mountain and Big Thunder Mountain, we eat Ukiwaman, shrimp in a doughy bun in adorable Donald Duck packaging. We have curry rice and then a milk tea drink with berries on the bottom and whipped cream and nuts at the top for lunch.

The Pirate Code by Stewart Stafford Highwaymen of the high seas, Outlaws of the oceans deep, Plundering the crown's gold, They may hang us as we sleep. Home is but a distant memory, Friends are anyone we can find, Turncoats walk the plank slowly, Or are keelhauled with jellyfish in brine. The Robin Hoods of seaweed spray, We rob the rich to give to ourselves, Growing fat on finest grog and food, And make pieces of eight into twelve. © Stewart Stafford, 2022. All rights reserved.

n the tropical climates of the Caribbean and the temperate climes of South America, where Christmas falls smack in the middle of summer, there is no Santa arriving on a sleigh, no jingle bells in the snow, no stockings hung on the mantel with care. it's a holiday for family, for grown-ups as well as children, celebrated with plenty of traditional food, drink, music, and dance. Nochebuena, Christmas Eve, is the night for la misa del gullo, “the rooster's mass," which begins at midnight.

I find it fascinating that this bottle is so cosmopolitan, a true multicultural brew, but it is so quiet about it.

Food is packed with meaning, as well as vitamins, carbohydrates and protein. It satisfies needs beyond those of the body and the pocketbook. Food is a medium to build families, religious communities, ethnic boundaries and a consciousness of history.

Or could it be that there is something about globalisation itself that produces local culture, and promotes the constant formation of new forms of local identity, dress, cuisine, music, dance and language?

Globalisation creates a world where causes are remote form effects, and the connections between them are often hidden or obscure.

As geographic place lost its power to guarantee quality, modern corporate brands began to appear, at first linked to the personal names of the manufacturers, who thereby offered their reputation, their face as it were, to establish a bond of trust with consumers.

The idea that foods and diets will “just mix” when they come into contact is clearly a vast oversimplification.

But instead of being frozen in time, I want to show that “local” and “authentic” food are as much creations of modernity as survivors from before it. Authenticity is therefore a problem, not something we can ever depend on as some kind of naturally occurring category. Tradition is crafted, just as much as modernity is manufactured.

The world becomes a pageant of diversity with its differences neatly organised and selected.

God damn you!” Alfred said. “You belong in jail!” The turd wheezed with laughter as it slid very slowly down the wall, its viscous pseudopods threatening to drip on the sheets below. “Seems to me,” it said, “you anal retentive type personalities want everything in jail. Like, little kids, bad news, man, they pull your tchotchkes off your shelves, they drop food on the carpet, they cry in theaters, they miss the pot. Put ’em in the slammer! And Polynesians, man, they track sand in the house, get fish juice on the furniture, and all those pubescent chickies with their honkers exposed? Jail ’em! And how about ten to twenty, while we’re at it, for every horny little teenager, I mean talk about insolence, talk about no restraint. And Negroes (sore topic, Fred?), I’m hearing rambunctious shouting and interesting grammar, I’m smelling liquor of the malt variety and sweat that’s very rich and scalpy, and all that dancing and whoopee-making and singers that coo like body parts wetted with saliva and special jellies: what’s a jail for if not to toss a Negro in it? And your Caribbeans with their spliffs and their potbelly toddlers and their like daily barbecues and ratborne hanta viruses and sugary drinks with pig blood at the bottom? Slam the cell door, eat the key. And the Chinese, man, those creepy-ass weird-name vegetables like homegrown dildos somebody forgot to wash after using, one-dollah, one-dollah, and those slimy carps and skinned-alive songbirds, and come on, like, puppy-dog soup and pooty-tat dumplings and female infants are national delicacies, and pork bung, by which we’re referring here to the anus of a swine, presumably a sort of chewy and bristly type item, pork bung’s a thing Chinks pay money for to eat? What say we just nuke all billion point two of ’em, hey? Clean that part of the world up already. And let’s not forget about women generally, nothing but a trail of Kleenexes and Tampaxes everywhere they go. And your fairies with their doctor’s-office lubricants, and your Mediterraneans with their whiskers and their garlic, and your French with their garter belts and raunchy cheeses, and your blue-collar ball-scratchers with their hot rods and beer belches, and your Jews with their circumcised putzes and gefilte fish like pickled turds, and your Wasps with their Cigarette boats and runny-assed polo horses and go-to-hell cigars? Hey, funny thing, Fred, the only people that don’t belong in your jail are upper-middle-class northern European men. And you’re on my case for wanting

People always ask me what is my favourite thing about Trinidad. It is a hard question because ! love the beaches and the music of Trinidad, but... I think the food is the best of all!