Caribbean cuisine
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Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, Javanese/Indonesian, North American, and Middle Eastern cuisines. These tradit
Mangu with plant-based "meat"
Dhalpurie roti, pumpkin tarkari, channa and aloo, and curry goat, Indian-origin dishes from Trinidad and Tobago
Haitian cuisine
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Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, Indigenous, Spanish,
Plated Haitian dishes
Poul nan sòs (chicken in sauce)
A cross-section of cassava
Haitian patties