As a travel writer with a special section on my blog (PhotoTravelWrite.com) about Gourmet Travel, I’m exploring world cuisines.

The closest I’ve gotten to the Caribbean islands is Key West, which doesn’t count.

So, here’s what I’ve learned about Caribbean cuisine. Tell me your favorite Caribbean dish and what’s in it in the comments.

About Caribbean Cuisine

Caribbean cuisine is a fusion of African, Indigenous, European, and Asian influences, reflecting the region's diverse history and geography.

Known for its bold, spicy, and flavorful dishes, Caribbean food varies significantly across the islands but shares common ingredients and techniques that reflect the region’s tropical climate and cultural blend.

Main Ingredients

Here's an overview of the main ingredients, characteristics, and customs of Caribbean cuisine:

1. Tropical Fruits

* Mango

* Papaya

* Pineapple

* Guava

* Plantains

* Bananas

These fruits are central to Caribbean cuisine, used in savory and sweet dishes.

2. Root Vegetables (Ground Provisions)

* Yams

* Cassava

* Sweet Potatoes

* Taro

* Breadfruit

These starchy vegetables are staples, often boiled, mashed, or fried.

3. Seafood

The Caribbean’s location makes seafood a major part of the diet.

* Fish

* Snapper

* Grouper

* Mahi-Mahi

Salted fish, especially saltfish (cod), is a significant ingredient, often used in dishes like ackee and saltfish.

* Lobster

* Conch (I enjoyed the conch when I visited Islamorada last year) (It’s pronounced “konk”)

* Shrimp

* Crab

4. Meat and Poultry

* Chicken (especially jerk chicken)

* Goat (Particularly popular in curries and stews.)

* Pork

* Beef

Often marinated in flavorful spices and grilled or stewed.

Oxtail is used in hearty stews, especially in Jamaican cuisine.

5. Beans and Rice

* Rice and peas

A classic Caribbean dish made with rice, coconut milk, and beans (typically pigeon peas or red kidney beans).

* Black beans

* Pigeon peas

* Chickpeas (chana)

Often used in soups, stews, or rice dishes.

6. Spices and Herbs

* Scotch Bonnet Peppers

One of the hottest peppers, essential for jerk seasoning, and many spicy dishes.

* Allspice (pimento), ginger, cloves, cinnamon, nutmeg, thyme, and bay leaves are frequently used to flavor dishes.

* Green Seasoning

A blend of herbs and spices like parsley, cilantro, green onions, thyme, garlic, and hot peppers, often used as a marinade or seasoning base.

7. Coconut

Coconut milk and shredded coconut are widely used in curries, stews, and desserts, adding a rich, creamy flavor.

8. Rum

A key ingredient in cooking and drinks, rum is distilled across the Caribbean and used to flavor cakes, sauces, and marinades.

Characteristics

1. Fusion of Cultures

Caribbean cuisine reflects a blend of African, Indigenous, European (mainly Spanish, French, British, and Dutch), and Asian (Indian, Chinese) influences, with each culture leaving its mark on the food.

Roti and curry dishes reflect Indian influence, while pastelón (a plantain and meat casserole) and sofrito come from Spanish culinary traditions.

2. Bold and Spicy Flavors

Many Caribbean dishes are known for their bold flavors, often featuring a combination of heat (from hot peppers like Scotch Bonnets), sweetness (from tropical fruits), and aromatic spices (like allspice and cinnamon).

3. Jerk Cooking

One of the most famous Caribbean cooking methods, especially from Jamaica, jerk involves marinating meat (often chicken or pork) in a spicy mixture of Scotch Bonnet peppers, allspice, thyme, and garlic, and then slow-cooking it over a fire or grill.

While I like the flavor of Jamaican jerk, it is sometimes too spicy for me.

4. Hearty and Filling

Many Caribbean dishes are hearty and filling, using starchy ingredients like plantains, yams, and rice to create satisfying meals. Stews and soups are also very common.

5. Street Food

The Caribbean has a strong street food culture. Popular street foods include:

* Doubles (a Trinidadian dish of curried chickpeas in fried dough)

* Patties (Jamaican pastry filled with meat or vegetables)

* Bake

* Shark (fried shark served in bread)

6. Use of Fresh, Local Ingredients

Because of the tropical climate, fresh, locally grown fruits, vegetables, and seafood are widely used, contributing to Caribbean dishes' vibrant and fresh taste.

7. Stews and Curries

Stews and curries are central to Caribbean cuisine, often made with various meats (goat, chicken, beef), vegetables, and beans. The use of coconut milk in these dishes adds a creamy richness.

Popular Dishes

Jerk Chicken

Chicken marinated in a spicy jerk sauce made from Scotch Bonnet peppers, allspice, and other spices, then grilled or smoked.

Ackee and Saltfish

Jamaica’s national dish is made with salted cod and ackee, a tropical fruit that resembles scrambled eggs when cooked.

Rice and Peas

A Caribbean staple made with rice and kidney beans or pigeon peas, cooked in coconut milk and seasoned with thyme and scallions.

Callaloo

A leafy green vegetable (like spinach) is used in soups or stews, particularly in Trinidad and Tobago and Jamaica.

Curry Goat

A dish of tender goat meat cooked in a flavorful curry sauce served with rice or roti.

Pastelón

A Puerto Rican casserole made with layers of sweet plantains, ground meat, and cheese, similar to lasagna.

Pelau

A Trinidadian one-pot dish with rice, chicken, pigeon peas, and vegetables, cooked with coconut milk and spices.

Ceviche

In the Spanish-speaking Caribbean, ceviche is a popular seafood dish with raw fish marinated in citrus juice, onions, cilantro, and peppers.

This is one of my favorite dishes.

Doubles

A Trinidadian street food consisting of two pieces of fried flatbread filled with curried chickpeas.

Customs

1. Communal Meal

Caribbean culture strongly emphasizes family and community, and meals are often communal events, especially during celebrations and festivals. Large gatherings around food are common, with dishes served family-style.

2. Carnival and Festival Foods

Caribbean cuisine is central in festivals, especially Carnival, where special foods are prepared, including street snacks like doubles, jerk chicken, and roti. Carnival is celebrated in various countries like Trinidad and Tobago, Jamaica, and Barbados, and food is a significant part of the festivities.

3. Influence of Religion and Holidays

Certain foods are associated with religious and cultural events. For example, fish is typically consumed instead of meat in predominantly Christian islands during Easter. During Christmas, dishes like black cake (a fruit cake soaked in rum) are enjoyed.

4. Sunday Lunch Tradition

In many Caribbean countries, Sunday lunch is a special meal shared with family, often featuring stewed meats, rice and peas, and a variety of sides. It’s a time for family gatherings and relaxation.

5. Roti Shops and Street Food Culture

Roti (a flatbread filled with curried meats or vegetables) and other street foods are popular in Caribbean countries like Trinidad and Guyana. These convenient foods reflect the region’s multicultural influences, mainly Indian cuisine.

6. Rum and Beverages

Rum is the drink of choice throughout the Caribbean, with each island producing distinct varieties. It’s used in cooking and enjoyed as a drink.

In addition to rum, sorrel (a hibiscus-based drink), mauby, and ginger beer are popular beverages.

Modern Trends

Farm-to-Table Movement

Like much of the world, the Caribbean is seeing a growing movement toward sustainable, locally sourced food, emphasizing fresh, organic ingredients.

Fusion Cuisine

As Caribbean food gains international recognition, there’s a trend toward fusion dishes that blend traditional Caribbean ingredients and cooking techniques with global influences.

Health-Conscious Options

With more attention to healthy eating, Caribbean cuisine is adapting to include lighter and vegetarian versions of classic dishes while maintaining bold flavors.

Takeaway

Caribbean cuisine celebrates vibrant cultures, rich history, and bountiful natural resources. From spicy jerk chicken in Jamaica to tasty doubles in Trinidad, Caribbean food is full of bold flavors and exciting dishes, making it one of the most delicious cuisines in the world.

My taste buds are yearning for some Caribbean food. Think I’ll see if I can find some here in the Valley of the Sun.

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As a travel writer with a special section on my blog about Gourmet Travel, I’m exploring world cuisines.

I’ve been to France several times. Here’s what I learned from boots-on-the-ground and first-hand experience.

French cuisine is world-renowned for its finesse, sophistication, and deep-rooted traditions. It encompasses various regional cuisines and styles, from rustic and hearty fare to elegant and complex dishes.

France's culinary tradition is built on high-quality ingredients, classic cooking techniques, and a balance of flavors and textures.

Here's an overview of French cuisine's main ingredients, characteristics, and customs:

Exploring French Cuisine - Main Ingredients

* Dairy

- Butter and Cream

Essential for sauces, pastries, and cooking. French butter is often richer and used generously in cooking.

- Cheese

France is famous for its vast variety of cheeses (over 400 types), including Brie, Camembert, Roquefort, and Comté.

* Bread and Pastry

- Baguette

The quintessential French bread, crispy on the outside and soft on the inside.

- Croissants and Pastries

Buttery and flaky, served for breakfast or dessert. Pastry-making is a highly regarded skill in France.

* Meat and Poultry

- Duck (Canard)

Particularly in dishes like Duck à l'Orange and confit de canard.

- Pork

Used in charcuterie, sausages, pâtés, and rillettes.

- Beef and Veal

Central to iconic dishes like steak frites, Boeuf Bourguignon, and veal blanquette.

* Seafood

- Fish

Trout, sole, and cod are often prepared simply with butter or cream-based sauces.

- Shellfish

Oysters, mussels (moules marinières), and lobster are popular, especially along the coast.

* Vegetables

- Potatoes

Common in gratins, soups, and as a side dish.

- Mushrooms

Such as truffles, chanterelles, and button mushrooms are used in sauces and stews.

- Leeks, carrots, and onions

Frequently used in soups, stocks, and stews.

* Herbs and Spices

- Thyme, rosemary, tarragon, and parsley is used in French cooking for flavoring.

- Herbes de Provence

A mix of dried herbs like thyme, rosemary, and lavender, commonly used in Southern France.

* Wine and Spirits

- Wine

Wine is both a key ingredient in cooking (red and white wine for sauces, stews, and braising) and a typical accompaniment to meals.

- Cognac, Armagnac, and Calvados

Often used in desserts, sauces, or flambé dishes.

* Stocks and Broths

A foundational element in many French dishes, with sauces and soups often built from scratch using rich stocks made from bones, vegetables, and herbs.

Exploring French Cuisine - Characteristics

* Complexity and Technique

French cuisine is often associated with elaborate cooking techniques such as braising, sautéing, roasting, and flambéing. Mastering sauces, pastries, and the perfect balance of ingredients is a hallmark of French cooking.

2. Regional Diversity

- Northern France (Normandy and Brittany)

Known for dairy products (butter and cream), seafood, and apple-based dishes (cider, tarte Tatin).

- Southern France (Provence, Languedoc)

Lighter and Mediterranean, featuring olive oil, garlic, tomatoes, fresh herbs, and seafood.

- Eastern France (Alsace, Lorraine)

Influenced by German cuisine, featuring hearty dishes like Choucroute (sauerkraut) and quiche.

- Central France (Burgundy and Lyonnais)

Rich stews, red wine-based dishes, and sausages are common here.

3. Sauces

Sauces are a central element of French cuisine. Five "mother sauces" in French cooking–Béchamel, Velouté, Espagnole, Sauce Tomat, and Hollandaise–start many secondary sauces.

4. Presentation and Artistry

French food is often as much about aesthetics as taste. Artfully plated meals showcase the attention to detail.

5. Emphasis on Fresh, Seasonal Ingredients

French cooks often build their menus based on what’s fresh and in season. Local markets are popular throughout France for their seasonal produce.

6. Pastries and Desserts

French cuisine is famous for its desserts, from delicate pastries like éclairs and mille-feuille to rich custards like crème brûlée and tarts such as tarte aux fruits and tarte au citron.

7. Wine Pairing

In French culture, wine is an integral part of the dining experience. Specific wines complement particular dishes, and the balance of flavors is key to the wine pairing.

Popular Dishes

* Boeuf Bourguignon

A rich, slow-cooked beef stew with red wine, onions, and mushrooms, typical of Burgundy.

* Coq au Vin

Chicken braised with wine, mushrooms, and onions.

* Ratatouille

A Provençal vegetable stew made with eggplant, zucchini, peppers, and tomatoes.

* Quiche Lorraine

A savory tart with a custard filling of eggs, cream, and bacon or ham.

* Crêpes

Thin pancakes can be savory (with ham and cheese) or sweet (with chocolate, fruit, and sugar).

* Escargots

Snails are usually cooked with garlic butter, and herbs.

* Tarte Tatin

An upside-down caramelized apple tart.

Customs

* Meals as Social Events

In France, meals are a significant part of social life, typically lasting for hours, especially during dinner. Slowly savoring food during meals and conversation between courses means meals are not rushed.

* Formal Dining Structure

Structured French meals come in courses: entrée (appetizer), plat principal (main course), fromage (cheese course), and dessert. Meals may also include an apéritif (pre-dinner drink) and digestif (post-dinner drink).

* Importance of Bread

Bread, especially baguettes, is a staple at every meal and often served with butter. It is common to place bread directly on the table rather than on a plate.

* Cheese Course

Cheese is traditionally served between the main course and dessert. It is often eaten on its own or with a bit of bread but rarely with crackers or accompaniments like fruit.

* Wine and Water

Wine is typically served with meals and water (often mineral water). Expect a glass of red or white wine with lunch or dinner.

* Market Culture

Fresh food markets play an essential role in French life. Many people shop daily for fresh bread, produce, meat, and cheese, emphasizing the importance of quality ingredients.

* Sunday Lunch

A tradition in many French families is to have an elaborate Sunday lunch, often featuring multiple courses and including the extended family. This meal can last for several hours.

* Dining Etiquette

French culture regards dining manners highly. Keep hands above the table to be polite, and don't start eating until everyone has been served.

Exploring French Cuisine - Modern Trends

Bistronomy

Bistronomy is a fusion of bistro and gastronomy, focusing on high-quality food in more casual, affordable settings. Young chefs are reinterpreting traditional French dishes with a modern twist.

Focus on Health and Sustainability

There is a growing movement toward lighter, healthier options and an emphasis on locally sourced and sustainable ingredients.

French cuisine combines elegance, tradition, and regional diversity, making it one of the most celebrated culinary traditions globally. Whether enjoying a simple baguette with cheese (or with chocolate, my favorite) or indulging in a multi-course feast, French food is about appreciating both quality ingredients and the pleasure of dining.

See more features in our Gourmet Travel section.

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Note: The podcast was AI-generated from this article source.

I knew it could be done; I just needed direction and determination.

I believed I could manage my blood pressure through diet and exercise, just like I had successfully done three years ago.

But this time, I fell short—I didn't follow a good diet, and I didn't exercise the way I should have.

It's frustrating, and I feel like I let myself down. I'm sure many of you can relate to this feeling of disappointment when we don't meet our own expectations.

What Started the Journey

When I went in for a routine colonoscopy, my blood pressure was wildly out of control. Stress because of the procedure, as well as the four-day preparation for it, was the cause.

I got a verbal spanking from the anesthesiologist because my blood pressure was so high, and I wasn't taking any medications or other remedies for it.

He stated he could bring my BP down for the procedure but strongly advised me to do something about it afterward.

That's when I should have left the scene. I didn't, however, and went through with the procedure.

Post-Op

After the procedure, on the way home from the medical facility, I exhibited heart attack symptoms. Rushing to the Urgent Care Emergency Room, I spent several hours being tested and waiting for results.

The results indicated a heart attack and an ambulance took me to the Cardiac Care Unit of a hospital over an hour away from home. That was the only bed available in the Valley of the Sun.

After two nights of constant monitoring and more tests, the doctors determined that I was dehydrated from the colonoscopy preparation, which caused the heart lining to thicken.

It was difficult for my heart to pump enough blood through my system and caused demand ischemia–not a heart attack.

The whole time I was in the hospital, an IV drip was in my arm. They started me on blood pressure meds and aspirin to stabilize me.

When I was finally discharged, the doctors made it clear that I needed to see the attending physician for a follow-up and stay under cardiac care. It was a sobering moment, a reminder that my health now demanded more attention.

Further Complications

A week later, I experienced a severe bleeding issue and was rushed to the Urgent Care Emergency Room again. The doctor and staff weren't fully aware of the severity of my condition–they seemed to minimize my symptoms.

After performing a CAT scan, they couldn't find anything conclusive other than some fluid in my bowels, which they assumed might be diarrhea.

Just as they were preparing to discharge me, I suddenly couldn't breathe, and my blood pressure plummeted. I was losing blood rapidly, and the medical team quickly scrambled to insert IVs for a blood transfusion and other essential fluids.

I ended up at another hospital, but all they did was take blood tests until I finally refused. After two nights of getting no real treatment, I insisted on being discharged.

Thankfully, I didn't need urgent care because they just left me in a bed and closed the door.

They discussed doing a colonoscopy the next morning (Day 2), so I followed the prep instructions, eating only broth and Jello. But the procedure never happened.

Instead, the hospital doctor told me I could go home that afternoon. Later, the gastroenterologist Physician's Assistant brought in another doctor, who strongly suggested I stay another night, which I reluctantly agreed to.

By the second morning (Day 3), after refusing two more blood draws—since my readings were stable, showing no signs of internal bleeding—I insisted on being discharged.

Though they weren't pleased, they finally agreed, but it took until 12:30 pm to be released.

Months of Reactions to Prescribed Medications

From November through February, I had reactions from the blood pressure meds, like rashes and itching–to distraction. I underwent allergy testing (all the results were negative for allergies of any kind) and dermatologist appointments, trying to find the cause.

I refused to take cholesterol medicine and a second blood pressure medicine because I didn't like the way it made me feel. With all the commercials about prescribed drugs and their side effects, I didn't want to subject myself to that. Plus, the medicine wasn't bringing my blood pressure down to normal.

My Primary Care Physician ran out of care options and wrote a referral to a mental health professional for counseling. This referral, I also refused.

Taking Matters into My Own Hands

At that point, I decided to take matters into my own hands. I got a referral from a friend for a naturopathic doctor, who ordered extensive blood testing outside the scope of regular lipid panels. (Naturopathic doctoring is not covered by insurance.)

Startling discoveries in my blood were revealed, one of which was mercury poisoning. I'll cover this in a future post. This was the moment I decided to take control of my health journey.

My naturopath and I agreed on a course of action, which was a six-month detoxification program with clean eating and supplements. It began on July 1–the month I turned 70 years old. Within three days, my blood pressure was coming down, and I was making plans to get off blood pressure meds.

Here’s the liver cleanse that I started early in the detox program. It wasn’t as bad as I thought it would be.

Bringing My Primary Care Physician Into My Plan

I brought my Primary Care Physician into my plans because one can't NOT have a PCP in the health care system. He supported my decision, acknowledging that he hadn't found a solution. We agreed that I would begin gradually reducing the dosage of the blood pressure medication he had prescribed.

Victories

On September 5, I stopped the one prescription blood pressure medicine because my BP was below average for several days in a row, and I was afraid it would go too low. I was relieved and experienced a sense of accomplishment.

Soon, I will have another blood test and report to my PCP. The detoxification program continues for the next three months and includes regular progress reports and consultations with my naturopathic doctor.

In the first two months of the detox and clean eating program, I dropped 18 pounds. It hasn't been easy. I'm changing a lifetime of eating habits and indulgences. But the results are encouraging, and I'm motivated to continue on this path.

Throughout this journey, I've held onto one belief: I knew it could be done; I just needed direction and determination. I'm living proof that with the right mindset and the right support, we can take control of our health and make significant improvements.

Biggest Fear

My biggest fear is losing my determination for the lifestyle I'm committed to now. Our society eats highly processed foods and encourages overconsumption. Caution is the name of the game, and that is tiring.

I constantly remind myself of my condition in this last year. I must remember my "why".

The Health Journey Continues

My health journey continues because of the mercury poisoning discovered in my blood test and other health issues. But those stories are for another day.

Takeaways

Realize that we are responsible for our own health.

Realize that doctors practice medicine as they learned–prescribe drugs to fix a symptom.

Realize that natural healing is a way of life and is beneficial to humans, animals, and the planet.

Realize that food plays a crucial role in our health.

Realize that we don't need to eat as much as we are led to believe.

Realize that clean eating is a good way of life.

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To explore how we might work together or learn more about online photography classes, use this link:

Welcome

I’m launching this space because I want to age gracefully and help others who are going through the same things. When you have company on life’s journey, shared experiences have more meaning. My goals have changed in the last few years, and I want to maintain my zest for life and everything it brings.

Short Posts

I guarantee that my posts will be 200 words or less. It will be a quick read, short and concise. Please reply if the post resonates with you or if you have your own experience to add.

Community

I invite you to join this community where we share life experiences with no judgment and a little humor mixed with encouragement.

What you can expect

Free subscriptions receive one post per month.

Paid subscriptions receive:

* Weekly posts

* Monthly online community discussion

* Q&A

* Periodic bonus offerings

Topics:

* Acoustic Neuroma

* Mercury Poisoning

* Detoxing

* Health & Wellness

* Healing with Food

* Prescription Meds

* Exercise

* Self-Care

* Mindfulness & Meditation

* Aging & Senior Citizens

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