Do yourself a favor and investigate the places you travel, that way you are prepared for the customs, the culture and the food. I didn't do that when I went to Nassau, Bahamas many many years ago, so I thought I would be getting curry chicken and jerk chicken. Uh...duh! (Cue my Jamaican friends shaking their heads.)

Here's the thing...not that I'd recommend it, but my unpreparedness did not lead to a bad revelation. In this case I got a real education about the culture of the Bahamas and learned about a food that is served throughout the West Indies and particularly in the Bahamas—Conch. It's so popular that I found conch on the menu at fast food restaurant Sbarros in Nassau. I had it over pasta. This giant sea snail is eaten raw, steamed, stir-fried, in soups (Callaloo),  fritters and numerous other ways. 

Let's just say I was sort of conch-ed out by the time I left the Bahamas. Nonetheless, the trip gave me a real appreciation for its people, the culture and, of course, the unforgettable conch.  

Easter is a ham's time to shine, but Thanksgiving or Christmas—fuggedaboutit! "No more!" says the pig. Tired of being the other meat, your ham is claiming center stage this holiday season. Move over turkey! Chef Jaimie Oliver adds a Caribbean spin to pork with this recipe for Spicy Jerk Ham. 

MCCN Erika Holmes shared with us as a  Puerto Rican you can expect to find Arroz Con Dulce on the Christmas Table Spread. We found this recipe on the great web site El Boricua, which should be on list for all things Puerto Rican.

Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.

An authentic original Bermuda savory recipe. It dates back to before 1612 when the first settlers from England grew the cassava root, long used by the Indians of the New World, for flour.

If there is one thing that I learned about the Nicaraguan culinary scene, plantains are rich part of the culture. In my case I was served thinly sliced plantain chips often but with a little digging I found a Nicaragua standby recipe which called for a sweeter, thicker slice and softer texture in preparation.

The cuisine of Puerto Rico has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Taínos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago.- MCCN found the following recipe from the Casual Kitchen blog.  We suggest taking a peek at the beautiful photos they have to accompany this recipe and the tips. (Click Here)

Cuban Roast Suckling Pig recipe | How to Roast a Pig Cuban Style

The yucca is native to the hot and dry (arid) parts of North America, Central America, South America, and the Caribbean.  We found this recipe on Mylatindelights.com.  They have a lot of great recipes worth checking out but this really caught our attention. 

A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular in the island.

The history of the Pina Colada is unclear, however, the earliest known history states that in the 1800s, Puerto Rican pirate Roberto Cofresí (a.k.a. "El Pirata Cofresí"), to boost his crew's morale he gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous pina colada. With his death in 1825, the recipe for the pina colada was lost. Read More About the History.  Check out this recipe.

Facebook fan Lori Phifer shared with us that Buss Up Shots is a must have Caribbean recipe so we did a little digging and found this one.  Enjoy!

Fufu originates from Ghana. In Caribbean and the nations with populations of West African origin, such as Cuba, the Dominican Republic, Jamaica and Puerto Rico, plantains or yams are mashed and then other ingredients are added. In the Dominican Republic and Puerto Rico the dish is described as mangú and mofongo, respectively. The difference between West African fufu and Caribbean "fufu" is noted in both the texture and the flavorings, Caribbean fufu and mofongo being less of a porridge and more of a firm consistency.

On two separate occassions on the red carpet celebrities with Caribbean roots or relatives fondly expressed a love for Ackee and saltfish.  The beloved food is Jamaica's national dish. 

In college, I had the opportunity to begin the tradition of eating tamarind balls which are a perfect combination of bitter, sweet and salty at times.  I was introduced to them by a friend of mine from Guyana.  Later,another friend of mine would call them by another name as he, a Mexican American would relate to them culturaly as "saliditos". This may be a fun natural candy for kids to make  -MCCN Editor

One of the joys of growing up in New York for me was the exposure to so many cultures.  My parents quickly took a liking to Caribbean food.  Oxtail stew is a dish that we ate pretty often.  This is a recipe where people certainly differ.  My measurements not mandatory.  You will need a large pot.

Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.

Chicharrón is popular in Andalusia, Spain, and in Latin America is part of the traditional cuisines of Argentina, Bolivia, Brazil (where it is called torresmo), Colombia, Cuba, Dominican Republic, Guatemala, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, Philippines, Puerto Rico, Venezuela, and others.(Wikepedia)

Codfish Fritters have basic ingredients such as egg, flour, milk, oil and of course the codfish but the herbs and spices tend to vary. Some recipes call for 1 chopped Scotch Bonnet and another recipe may use a table spoon of hot sauce. There is a lot of room for creative expression.

INGREDIENTS

• 4 sweet plantains
• 1/4 pound of pork meat with fat or bacon, cut into 1/4 inch squares
• 1 medium onion, diced
• 4 garlic cloves, mashed
• 1 lemon, juiced
• 3 cups chicken broth
• salt and pepper to taste

Barbecue is so interwined in many a culture.  It is so easy for people to lay claims to it.  However, its story is truly multicultural- Crystal Johnson-MCCN