News Americas, NEW YORK, NY, Fri. May 13, 2016: Throughout the Caribbean and Caribbean Diaspora, Caribbean foods remain a mainstay in the homes, Caribbean eateries and at various gatherings that you find Caribbean nationals. This is not to say other offerings from European and American cuisines are not served and appreciated. But one of the main reason for the popularity of Caribbean foods is that they are very delicious due to the mix of fresh aromatic herbs and spices that are used to marinate and cook the foods as well as the combination of ingredients that blends well to create a burst of unique flavors on your palette.
News Americas, NEW YORK, NY, Fri. May 13, 2016: The battle of the rums is brewing as the countdown begins to Caribbean Week New York’s Mixologist of the Year competition. Four of the best women in the field will first compete in the Caribbean Tourism Organization (CTO)’s Rum Rumble on Sunday, May 15th at Rum House at The Hotel Edison on 228 West 47th Street in Manhattan to determine who will meet Sylvanus Johnson of St. Vincent & the Grenadines in the big finale.
Haitian gastronomy and culture will be celebrated at the “Taste of Haiti Festival” on May 14 on the plaza at the Museum of Contemporary Arts (MOCA) in North Miami, Florida. The festival usually attracts a diversity cultural enthusiasts. From dishes like the popular griot served with a side of fried plantains to rice and peas, stewed conch, and Caribbean flavours like curry and jerk, the Taste of Haiti is a food lover's playground.
About a dozen culinary teams from the Caribbean are set to compete for honors in cuisine and beverage preparation next month in Miami, Florida.“Taste of the Caribbean”, presented by the Caribbean Hotel and Tourism Association (CHTA), will take place June 6-10 at the Hyatt Regency. The annual event brings together food and beverage specialists to share, learn and network about the latest techniques and trends impacting the industry.
Porridge is a specialty in the Caribbean. It is a dish made by boiling ground, crushed or chopped starchy plants or grains in water and/or milk, with various flavorings plus sugar, honey or sweet condensed milk. It’s usually served hot in a bowl. Some of the grains used for porridge include semolina, oat, rice, wheat, barley, corn and buckwheat. Many types of porridge have their own names, for example cornmeal/polenta, grits and kasha.