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Provenance · Volume XXIII · In progress

The Caribbean Canon

Thirty-nine entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
1 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
2 IV
The Method
The foundational techniques the cuisine is built on.
8 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
26 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
opening VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
2 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume XXIII · contents
Caribbean · V The Canonical Dishes

The Canonical Dishes

Eleven entries

Caribbean cooking is built on a logic of foundations: aromatic pastes and marinades that precede every dish, a mastery of the plantain across its full ripeness spectrum, and the African-derived food systems that give the cuisine its structure. From these foundations, the canonical dishes follow — stewed, fried, pounded, and slow-roasted forms that the chapters on proteins, rice, and stews extend and complete.

Cuban Mojo Criollo: The Sour Orange MarinadePuerto Rican sofrito and recaítoHaitian Épis: The Aromatic Passport of a CulturePlantain Mastery: Tostones, Maduros, and the Ripeness SpectrumPlantain (Tostones and Maduros)MofongoRice and beans (Belize Creole style)Tapado (Honduran/Caribbean coconut seafood stew)Cuban Santería/Lukumí: The Orisha Food SystemSan Basilio de Palenque: The First Free Black Town in the AmericasGregory Gourdet and Kann: Haitian Cuisine on the World Stage
V · The Canonical Dishes · 4 of 4Next chapter → The Thread
Caribbean · V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

‹ Contents

Caribbean cooking is built on a logic of foundations: aromatic pastes and marinades that precede every dish, a mastery of the plantain across its full ripeness spectrum, and the African-derived food systems that give the cuisine its structure. From these foundations, the canonical dishes follow — stewed, fried, pounded, and slow-roasted forms that the chapters on proteins, rice, and stews extend and complete.

Proteins & Mains
Eight entries
Escovitch Fish · Jerk Chicken · Lechón Asado
→
Rice & Grains
Three entries
Pelau · Rice and Peas · Arroz con Gandules
→
Soups & Stews
Four entries
Cuban Black Beans · Callaloo · Oxtail Stew
→
Also in this chapter
11 entries
Cuban Mojo Criollo: The Sour Orange MarinadePuerto Rican sofrito and recaítoHaitian Épis: The Aromatic Passport of a CulturePlantain Mastery: Tostones, Maduros, and the Ripeness SpectrumPlantain (Tostones and Maduros)MofongoRice and beans (Belize Creole style)Tapado (Honduran/Caribbean coconut seafood stew)Cuban Santería/Lukumí: The Orisha Food SystemSan Basilio de Palenque: The First Free Black Town in the AmericasGregory Gourdet and Kann: Haitian Cuisine on the World Stage
← IVThe Method

Contents · The Library