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Den caribiske kogebog
Paperback
General Regional CookingMeat & SeafoodSalads
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ISBN13: 9781783579730
Publisher: Josefine Ali
Published: Apr 13 2023
Pages: 264
Weight: 0.79
Height: 0.55 Width: 6.00 Depth: 9.00
Language: Danish
Caribien er en smeltedigel af smag og smag og en del af immigrantk kkenets kulinariske arv. Den kombinerer regionale råvarer fra erne med mad og madlavningsmetoder fra andre kulturer. Caribisk mad kombinerer smag fra en r kke forskellige kulturer, herunder dem i Afrika, Asien, Indien og Europa. St rstedelen af disse kulinariske fusioner i Caribien går tilbage til koloniseringens ra og eksporten af arbejdskraft fra disse nationer.
Ris, koriander, pisang, b nner, mango, ananas, kokosn d, papaya, citrusfrugter, avocadoer, tomater, peberfrugter og et stort udvalg af rodfrugter som kassava, s de kartofler, br dfrugt og yuca er de vigtigste ingredienser i Caribien k kken. Smagen produceret af denne specielle kombination af ingredienser er fuldst ndig forskellig fra smagen af enhver anden form for måltid.
Fisk og skaldyr, kylling, oksek d og gris er almindelige ingredienser i det caribiske k kken. Fisk og skaldyr er dog en uvurderlig juvel. Mange måltider indeholder også b nner og andre b lgfrugter, som kan bruges som en kilde til protein.
Også meget brugt i caribisk madlavning er krydderier som achiote, spidskommen, koriander, allehånde, ingef r, kanel, muskatn d, nelliker, paprika, sort peber, hvidl gspulver og oregano
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