Caribbean cuisine consists of chicken, fish, vegetables and rice and is a fusion mix of African, European, Indian and Chinese influences. Dishes such as tender curried goat and succulent stewed steak are much like Indian curries, with Caribbean flavour twists, served with rice and peas (rice with kidney beans or gungo peas, not European green peas).
Jerk seasoning for meat is one of Jamaica's most famous dishes. The Caribbean Hut uses the traditional jerk drum barbeque to cook the tender jerk meat for authentic taste. If it has not been jerked on a coal/wood barbecue, then it is not authentic jerk!!! Jerk can not be properly achieved in the oven or under the grill.
Ital or I-tal is the term used for Rastafarian food. The key to make Ital food is for the food to be natural, pure or from the earth. No additives, no salt, no meat and no fish. As with vegetarians, some Rastafarians are stricter than others, and fish is sometimes accepted as Ital, but pork is definitely prohibited. The Caribbean Hut offers a true strict Ital dish, run-down vegetable. This contains no meat, no fish or salt, but tastes creamy and rich, and goes well with plain rice. Run-down vegetable is a simple dish consisting of callaloo, sweet pepper, pumpkin, scallion, thyme and coconut milk. Cooked to perfection, this dish does not taste like it is lacking in salt. It is no short of simply superb!
The Caribbean Hut is keen to welcome all races and cultures. If you are unaware of some of the names of the Caribbean and Jamaican raw ingredients that are used in any of Caribbean Hut's cuisine, then the following ingredients are explained.
Ackee, Callaloo, Cho-cho, Dasheen, Caribbean Fish, Gungo Peas, Pimento, Plantain, Caribbean Pumpkin, Scotch Bonnet and Yam.
Caribbean Hut,