The ethnic diversity of the people of the Caribbean is vividly reflected in their cuisine. Vegetarian cooking, like Caribbean food in general, is a product of the islands’ intermingling of cultures,but East Indian and Chinese immigration in particular have greatly influenced the vegetarian aspect.
Calaloo
Following are some of the ways in which each ethnic group makes use of both leaf, tuber and root vegetables:
Calaloo
Calaloo (calalou) is the typical Sunday meal of the people of Trinidad and Tobago. The delicious meat of blue crabs, pumpkin, ochroes, coconut milk and salted pig tail are added; and it is usually accompanied by rice, some sort of meat,( usually stewed chicken), boiled ripe plantains and marinated cucumbers. In hotels, this delicious dish is referred to as calaloo soup. The leaf used in making the calaloo is the dasheen bush. However in Jamaica and other Caribbean islands., they use spinach leaves and call it calaloo bush.
Martiniquans, like the people of Trinidad and Tobago use the dasheen bush. They describe “calalou” as a “thick gumbo soup made with okra(ochro) pods and spices. This very delicious soup which has a green velvety appearance is also called pepperpot in some of the islands. The dish is also popular in variants in Guyana, Barbados, Grenada and Dominica. The bush is also called bhaaji by East Indians in Trinidad.
East Indians, Bhaaji and more
Bhaaji, or spinach , is a staple leaf vegetable among the East Indians. They steam it, or use it to make certain delicacies like Sahina. Eggplant known as melongene, or baigan by the East Indians is baked and stuffed, curried, or stir-fried with other vegetables such as carrots, peas or tomatoes. Ochroes are also popular and are usually stir-fried. Potatoes are usually curried or made into stews like Potato or Aloo (as the Indians call it) Choka. Potatoes can also be stuffed into appetizer pies called Aloo Pies. Tomatoes are also made into Tomato Choka. Mangoes are made into relishes like Kutchela or Green Mango Chutney; they are also curried. It is important to note that East Indian dishes are usually spicy.
Chinese stir-fries and more
The Chinese cuisine is noted for its quick stir-fries . Simply cut a variety of vegetables such as bell (sweet) peppers, carrots, cabbage, onions or mushrooms and add to heated oil,(usually sesame oil) in a wok; add spices and soy sauce, and mix with noodles known as mien. This is an accompaniment to many dishes such as Roast, Pork, or Fried Chicken or Steamed Shrimps or Beef Stew or any of the great variety of Chinese dishes; of course with a unique West Indian flavor.
Caribbean starchy roots and tubers
The Caribbean starchy root vegetables and tubers such as cassava, eddoes, dasheen and plantains are also called provision, and are great for soaking up sauces, in place of rice or noodles. These staples are the foundation for many Caribbean dishes such as ochroes, ackee, and salt fish, which the Africans who were brought to the islands as slaves, brought with them. Cassava is also known as yucca or manioc, and is by far the most popular of these root vegetables in the islands. It can be boiled, baked, fried or made into bread, tapioca or casareep. Casareep is bittersweet syrup, popular among the Guyanese. It is a classic sauce used to make an equally classic dish called Guyanese Pepperpot.
