The Caribbean islands each developed distinct culinary traditions from the same West African source, filtered through different European colonial powers (British, French, Dutch, Spanish, Danish) and different indigenous (Arawak, Carib, Taino) botanical knowledge. The result is the most diverse collection of related culinary traditions in the world — all sharing the same African foundation but each distinctly itself.
The Caribbean synthesis traditions — their shared African foundation and their distinct regional expressions.
WEST AFRICAN CULINARY TRADITION — DEEP EXTRACTION