Antiguanská a barbudská kuchyně

Callaloo
Pepperpot

Kuchyně Antiguy a Barbudy (anglicky: Antigua and Barbuda cuisine) je podobná ostatním karibským kuchyním. Mezi typické suroviny patří zelenina, brambory, rýže, tropické ovoce, maso, ryby a mořské plody.[1]

Příklady pokrmů a nápojů z Antiguy a Barbudy

Příklady pokrmů a nápojů z Antiguy a Barbudy:[1]

  • Fungie, směs kukuřičné mouky a okry, podobná polentě
  • Callaloo, pokrm, jehož základem jsou dušené listy taro (kolokázie jedlá)
  • Pepperpot, dušené maso se zeleninou
  • Roti, taštička plněná kari
  • Ducana, směs z batátů (sladkých brambor) a kokosu podávaná v banánovém listě
  • Tamarind balls, sladkost z tamarindu
  • Johnnycake, chléb z kukuřičné mouky
  • Rum
  • Ovocné šťávy
  • Pivo
  • Ting, grepová limonáda

Reference

V tomto článku byl použit překlad textu z článku Antigua and Barbuda cuisine na anglické Wikipedii.

  1. ↑ a b World Travel Guide [online]. [cit. 2020-05-25]. Dostupné online. (anglicky) 

Média použitá na této stránce

Callaloo.jpg
Autor: https://www.flickr.com/photos/67276179@N08/, Licence: CC BY 2.0
Callaloo prepared and displayed by Petra Lapiste of carifrique.com at her Trinidadian cooking event in Yokisuka, Japan, 29 January 2012. Photographed by Shivonne Du Barry.
Location North America.svg
Autor: Bosonic dressing, Licence: CC BY-SA 3.0
North America: orthographic projection with the addition of national borders, based on File:United States (orthographic projection).svg
Pepperpot (16135006279).jpg
Autor: Simon Abrams from Brooklyn, USA, Licence: CC BY 2.0

If you ever find yourself at a Guyanese restaurant and you see this on the menu, don't hesitate - do yourself a favor and get it. Rich, savory, spicy - this dish defines Christmas Morning to most Guyanese people (although it can be consumed any time throughout the year).

Preparation often begins several days in advance, and the dish slowly simmers until it is ladled out into bowls to be sopped up with fresh, crusty, warm, home-made bread.

There are cloves, cinnamon, and big, bony hunks of mostly unglamorous cuts of meat -- the ones with lots of fat and cartilage, like cow-heel. Of course, as you'd expect, given the name, there's also plenty of hot pepper. But the signature ingredient, which gives pepperpot its rich color and savory flavor is called casareep, an extract of the cassava (or yucca) root.

It's not uncommon, as the pot begins to dwindle, that it is freshened up with more meat and casareep to extend its enjoyment over the course of several days during the holiday season. It is one of my absolute favorite foods on the planet.