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Den karibiske kokeboken
Paperback
GrillingHoliday CookingMeat & Seafood
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ISBN13: 9781783579754
Publisher: Lightning Source Inc
Pages: 264
Weight: 0.79
Height: 0.55 Width: 6.00 Depth: 9.00
Language: Norwegian
Karibien er en smeltedigel av smak og smak og en del av innvandrerkj kkenets kulinariske arv. Den kombinerer regionale råvarer fra yene med mat og matlagingsmetoder fra andre kulturer. Karibisk mat kombinerer smaker fra en rekke kulturer, inkludert de i Afrika, Asia, India og Europa. De fleste av disse kulinariske fusjonene i Karibien dateres tilbake til koloniseringstiden og eksporten av arbeidskraft fra disse nasjonene.
Ris, koriander, plantains, b nner, mango, ananas, kokos, papaya, sitrusfrukter, avokado, tomater, paprika og et stort utvalg av rotgr nnsaker som kassava, s tpoteter, br dfrukt og yuca er de viktigste ingrediensene i Karibia mat. Smaken som produseres av denne spesielle kombinasjonen av ingredienser er helt forskjellig fra enhver annen type måltid.
Sj mat, kylling, biff og gris er vanlige ingredienser i karibisk mat. Imidlertid er sj mat en uvurderlig juvel. Mange måltider inkluderer også b nner og andre belgfrukter, som kan brukes som en kilde til protein. Også mye brukt i karibisk matlaging er krydder som achiote, spisskummen, koriander, allehånde, ingef r, kanel, muskatn tt, nellik, paprika, sort pepper, hvitl kspulver og oregan
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