Caribbean countries and their national dishes?

Answer 1

Caribbean cuisine varies from island to island, and has a mixture of Carib and Arawak Indian, Spanish, African, French and English influences. Caribbean dishes are often rich and spicy and made with rice and peas, curries, jerk seasoning, coconut, peppers, roti, plantains, and various meats that are locally available like beef, poultry, pork or fish.
A common dish and one increasingly common outside of the area are meats seasoned with Jamaican jerk spice. The spice has a unique, bold spicy flavor, that some compare to Louisiana Creole cuisine.
Conch is another common meat found throughout the Caribbean, most commonly found in the Bahamas and Turks and Caicos. Conch is a tropical marine mollusk with a spiral shell (a big snail) and it can be prepared in many different ways; Conch Salad, Conch Fritters, Conch Burger, Cracked Conch, and so on.
Curry goat and chicken are eaten throughout the English speaking Caribbean islands, penetrating much further into the Caribbean than have the Indians who introduced them to the region over 150 years ago, most notably in Trinidad and Tobago, Grenada and Guyana. Haitian, Guadeloupean and other French Caribbean cuisine, is very similar.
Meanwhile, the Spanish-speaking parts of the Caribbean tend to prefer more savory spices to these sharper flavors. Caribbean dishes are known for their makeshift uses of leftover meats that people commonly throw away. This usually comes in the form of mixing meat puree in dishes and other creative uses, such as Oxtail and Bull Foot soups.

Answer 2

countries dish

Jamaica's Ackee salt fish

Answer 3

staples, fruits, legumes and nuts, food from animals, fats and oils and vegetables