September 6th: Today’s Feature - The Culinary impact of the Windrush Generation

September

Windrush Generation Food & Diet

The earliest Caribbean immigrants to post-war Britain found differences in diet and availability of food an uncomfortable challenge. And many people longed for a "taste of home”. In later years, as the community developed and food imports became more accessible to all, grocers specialising in Caribbean produce opened in British high streets. Caribbean restaurants can now also be found in most areas of Britain where West Indian communities reside, serving traditional Caribbean dishes such as curried goat, fried dumplings, ackee and salt fish (the national dish of Jamaica), Pelau (the national dish of Trinidad and Tobago), Cou-Cou and Flying Fish (the national dish of Barbados), Pudding and Souse, as well as Fish Cakes from Barbados, the spices known as "jerk", and the traditional Sunday West Indian meal of rice and peas.

The best-known Caribbean food brands in the UK are Jamaican Sun, Tropical Sun, Dunn's River and Grace. In March 2007, Grace foods bought ENCO Products, owners of the Dunn's River Brand, as well as Nurishment, and the Encona Sauce Range. Tropical Sun products have been widely available in the UK for over two decades and there is a sister brand, Jamaica Sun, with products sourced exclusively from Jamaica. The most popular brands can now often be found in the large supermarkets; although the full range continues to be offered only by the local ethnic stores, the interest by the mainstream supermarkets reflects the wider population's interest in ethnic and more lately Afro-Caribbean foods.

Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region.

History

As a result of the colonization, the Caribbean is a fusion of multiple sources; British, Spanish, Dutch and French colonized the area and brought their respective cuisines that mixed with West African as well as Amerindian, East Asian, Arab, South Asian influences from enslaved, indentured and other laborers brought to work on the plantations.

In 1493, during the voyages of Christopher Columbus, the Spaniards introduced a variety of ingredients, including coconut, chickpeas, cilantro, eggplants, onions and garlic

Caribbean dishes

Ingredients that are common in most islands' dishes are rice, plantains, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available like beef, poultry, pork or fish. A characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito, which imparts a flavor profile which is quintessentially Caribbean in character. Ingredients may include garlic, onions, scotch bonnet peppers, celery, green onions, and herbs like cilantro, Mexican mint, chives, marjoram, rosemary, tarragon and thyme. This green seasoning is used for a variety of dishes like curries, stews and roasted meats.

Traditional dishes are so important to regional culture that, for example, the local version of Caribbean goat stew has been chosen as the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis. Another popular dish in the Anglophone Caribbean is called "cook-up", or pelau. Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy vegetables such as spinach and sometimes okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character.

The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas, black cake, a derivative of English Christmas pudding, may be served, especially on special occasions.

Over time, food from the Caribbean has evolved into a narrative technique through which the culture has been accentuated and promoted. Caribbean food topped a (2015) list of the types of cuisine British diners would like to see more of on menus.

According to a report by the Caribbean Export Development Agency (Caribbean Export), the number of Caribbean restaurants in the UK tripled in the 12 months leading up to August 2019.