Caribbean Food Emporium

Creole & Cajun connection.

Agriculture began in Mexico around 7000 B.C. at roughly the same time as the Middle East and, when the Conquistadores arrived in the area in 1519, they discovered many items completely unknown to them from Aztec cuisine, such as avocados, sweet potatoes, pineapple, papaya, chocolate, vanilla, pumpkin, squash, peanuts, cashews, corn, beans, chillies, tomatoes and turkeys. Indeed Montezuma's court offered over 1,000 dishes at a banquet. Tex Mex is a modern version of traditional Mexican cuisine mixed with Texan, based around such staples as the tortilla, enchiladas, tacos and tostados, introducing Chilli con Carne, Burritos, Fajitas and Chimichangas amongst others.

Creole and Cajun cuisines derive from the same area, that is the Missippi Delta around Louisiana and are very much centred around the use of fresh, local produce. The Creoles are the descendants of 17th century European settlers who came to the area, while the Cajuns were French-Canadians who dashed southwards when the British became dominant in Canada. Creole food, initially operating on French flair, became influenced by the Spanish love of strong seasonings and both Cajun and Creole absorbed the influence of the African slaves bringing okra, black-eyed peas and beans. Gumbo, possibly the most famous dish of the region, was a French act of nostalgia for Bouillabaisse, using local ingredients.

The connection with the Caribbean is that the area was originally settled by the peaceful Arawaks and war-like Caribs from South America, bringing allspice, cassava and chillies. The colonial influence followed after Colombus with input from the British, French, Spanish and Dutch, then African slaves and finally, Asians, especially in Trinidad.

The other cuisines - Spanish, Greek, Turkish, Lebanese, Portuguese - have culinary histories dating back to pre-history as empires have risen and fallen and wars have merged cultures. The one thing they all have in common is the love of spice and seasonings adapted in their own style.

Source menu2menu.com

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