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An
International Flavour Palette
Everyone knows a well-orchestrated, ethnic theme event can
substantially increase onsite foodservice sales. But where
do you go for ideas, and how can you ensure authenticity?
As
the first in a periodic series, FM presents the following
collection of mini-profiles of world cuisines. It's a succinct
guide to key ingredients, flavorings and national dishes in
the culinary traditions of the Caribbean, Brazil, North Africa
and Vietnam.
Long
gone is the time when one could feature chow mein, burritos
or teriyaki-flavored chicken and call it an ethnic food theme
day. Now, onsite operators who want to heighten interest and
participation by adding ethnic specialties to the menu often
face a truly international patron base as well as greater
customer sophistication and a growing demand for variety.
Customers
want the option to select foods they've tried or read about
elsewhere; dishes beyond the familiar, Americanized ethnic
fare. To satisfy that interest, operators must constantly
be on the lookout for new ideas, recipes, flavorings and practical
ways to implement lesser-known, more exotic global cuisines.
The
profiles that follow are designed to stimulate such thinking
and to serve as a starting palette for culinary artists.
The
Caribbean
Caribbean
cuisine today is a true melange of foods and traditions from
multiple cultures. Island natives, the Arawak and Carib peoples,
are such indigenous foods as avocados, mamey apples, papayas,
soursop, guavas, pineapples, cassava, peppers, and plenty
of fish.
About
500 years ago, when various waves of outsiders started to
inhabit the islands, the native foods gradually adopted certain
culinary influences of Spain, Holland, Denmark, France, Italy,
Britain, Africa, China and India. The result is a lively,
often spicy, naturally healthful cuisine with an abundance
of satisfying flavor.
Listed
are some of the essential ingredients, seasonings and specialties
of Caribbean cooking.
SAUCES,
FLAVORINGS AND SEASONINGS
Adobo
rub or marinade: salt, Chile peppers, garlic, onion powder,
and often lime or sour orange juice, for grilled or roasted
meats and poultry
Annatto
oil: lard or oil flavored with annatto seeds)
Cassareep
Juice: made from grated and boiled cassava, brown sugar, cinnamon
and cloves; used to season pepperpot
Escabeche
marinade: oil, white vinegar, spices; often used to marinate
fish
Jerk
seasoning: very hot and spicy; dry or wet marinade for barbecued
meats; recipes vary widely, but often include: chiles, garlic,
ginger, allspice, nutmeg, salt, sugar, orange juice, vinegar,
oil)
Mojo
sauce: garlic, oil, citrus; served with root vegetables
Mojito
isleno sauce: onions, olives, tomato sauce; used for fried
fish and fritters
Sofrito
sauce: onions and/or garlic, tomatoes peppers, annatto seeds,
herbs, spices, chopped ham--all Cooked in oil; then used as
a dipping sauce, or added to soups and other dishes.
Author:
Ann Friedland
Food
Management Magazine
Issue: Jan, 2000
Souce:
findarticle.com
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