Island Restaurants |
IslandIsland Cuisine encompasses the vareity of Polynesian, Jamaican, and Carribean dishes that will astound you. Traditionally, soups are classified into two broad groups: clear soups and thick soups. Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth. The established classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch.
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HawaiianA fusion of many cuisines brought by multiethnic immigrants to the Hawaiian Islands. JamaicanIncludes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island, and the Spanish, British, Africans, Indians, and Chinese. CaribbeanCaribbean dishes are known for their makeshift uses of leftover meats that people commonly throw away. This usually comes in the form of mixing meat puree in dishes and other creative uses. |