Caribbean Food and Drink
Bookwright Press, 1989/01/01 - 48 ページ
Describes, in text and illustrations, the food and beverages of the Caribbean in relation to its history, geography, and culture. Also includes recipes for such dishes as jug-jug and sweet cassava bread.
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ackee Amerindians Arawaks Aruba Bahamas bananas Barbados beans beef boiling water Bonaire breadfruit butter or margarine callaloo Caribbean cuisine Caribbean food Caribbean islands Caribs Carnival casserole century cheese chicken cloves coal pot coconut milk colonizers Columbus cooked crop Cuba cups Curacao curry drink Dutch pot eaten Edam cheese English Eustatius Fish plays flesh flour Franklin Watts fruits and vegetables frying pan garlic griddle Guadeloupe Haiti Heat the oil Hispaniola indentured laborers island of St Jamaica juice Kitts Martinique meat molasses nutmeg onion oven patois Peel pepper to taste pigeon peas plantain plantations popular pork potato Puerto Rico recipe refrigeration remaining ingredients rice and peas ripen root vegetable roti Saba and St Safety note salt cod seeded and chopped slaves slices South America Spain Spanish speaking islands starchy sugar sugarcane tablespoons tablespoons of butter trade traditional Trinidad varies from island vegetable oil West Africa West Indies