The History of Caribbean Food and the Colonial Migration of Food

We might have recalled from our history classes on how colonization has helped shape a specific country and how it leaves an influence on the way people do things. An example would be the exotic and tangy Caribbean cuisine that consists of the cultural workshop mixtures from Spain, African, and Asian cuisine influences when it comes to cooking these different meals.

Furthermore, what makes Caribbean food so exquisite that with a single bite from such a dish, a mélange of flavors starts a party inside your mouth every bite you take. Imported ingredients from different regions caused by colonial migration of colonizers have created such an extravagant and hearty meal that could not be found anywhere else.

Food always has a way into our tummy but as well as our hearts. Cooking up exotic cuisines and using a variety of spice blends always brings the magic of the culinary arts. However, has it ever crossed your mind on the origins of these recipes? For today’s recipe, we’ll be whipping up some Caribbean roots with the famous Jerk Chicken recipe idea, especially for you to try for your next family dinner or just something savory for yourself.


The ingredients that make up a delicious Caribbean cuisine flavorful is the bursting of different spice blends and food ingredients that bring out the tangy spiciness of the meal. Before we start cooking, here are some parts you would need for the perfect meal preparation of your Jerk Chicken recipe idea, you will need:

  • One small onion, chopped

  • Three Scotch bonnet peppers, chopped

  • Four large garlic cloves, chopped

  • Eight scallions, chopped

  • 1/4 cup dark brown sugar

  • Two tablespoons chopped thyme

  • Two tablespoons ground allspice

  • One 1/4 teaspoons freshly grated nutmeg

  • One teaspoon cinnamon

  • 1/2 cup white vinegar

  • 1/4 cup soy sauce

  • 1/4 cup fresh lime juice

  • 1/4 cup fresh orange juice

  • 1/4 cup vegetable oil

  • Three 4-pound chickens, each cut into eight pieces

  • Freshly ground pepper

  • Salt


  1. Chop up the chicken into eight different parts (thighs, breasts, wings, drumsticks) and place the pieces in a gallon size ziplock bag for marinating.

  1. Add all the chopped ingredients such as the garlic, green onions, ginger along with the sauces such as lime juice, soy sauce, herbs and spices into a food processor. This method could help in chopping and mixing all ingredients into making a marinade sauce.

  1. After mixing all the ingredients for the marinade sauce, pour them into the chicken’s ziplock and refrigerate it overnight. If overnight refrigeration is not possible, three straight hours of refrigeration may suffice.


  1. Preheat the oven to 375 degrees and prepare a baking sheet of 18 by 13-inches aluminum foil (Or depending on the size of your baking tray) and give it a spray with non-stick cooking spray.

  1. Remove chicken from the marinade bag and align pieces on the baking sheet while leaving a space between them.

  1. Set the oven’s temperature at 165 degrees in the center to have the chicken cooked by baking for about 45 – 50 minutes. During the last few minutes, have the chicken broiled for better browning.


Servings/Recipe: 8

Size: 1 serving


Calories 183.8 %

Total Fat 4.7 %

  • Sat. Fat 3.6 g 18 %

  • Trans. Fat 1.7 g

Cholesterol 46.2 mg 15 %

Sodium 394 mg 17 %

Potas 4 %

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