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Jamaican Cuisine
Jamaican cuisine is appreciated for being a healthy one, due to the reduced usage of red meat and furthermore, for using fish, vegetables and beans in most recipes. Spices are common to the Jamaican dishes and the most frequently used are allspice, ginger, garlic and hot peppers. The first people to develop Jamaican cuisine were the Arawak Indians. Next, the Tainos, which are among the oldest inhabitants of this country, have increased the number of cooking techniques and have enhanced the recipes. Tainos had a special way to conserve the meat, by adding peppers, allspice and sea salt to it. This mix was named Jamaican jerk spice. The first to describe this was Christopher Columbus, who came to this country on several occasions, at the end of the 15th century and the first years of the 16th century. In time, Jamaica has gathered cooking concepts from all over the world. The American and the British cuisines have exercised the strongest influence over the Jamaican cooking style. Britain’s most obvious influence can be observed in the tea culture of this country. In the Caribbean Sea, Jamaica is in the first place in the tea consumption top. However, these cuisines seem also to develop an unhealthy tendency. As slavery was initiated, a greater number of influences were felt. The English desserts, such as puddings and the African yams,  ackee  and yams became part of the Jamaican cuisine. When this ended, Britain transported servants from India, who have affected the traditional style, as well. The Jamaican foods based on meat are different from the ones in the rest of the world. This happens because the animals have a specific diet and therefore Pork and Chicken have a unique flavor. Some of the ingredients might be considered exotic for the rest of the world, but this is one of the most important facts that make Jamaican cuisine unique. cassava and callaloo, bananas,  chocho, pawpaw, avocados and limes are widely used, all over the country. These are only a few of the ingredients that characterize the cuisine of Jamaica. Jamaican cuisine is not unique only because of the foods, but also due to the beverages that made this country popular all over the globe. The rum is a traditional drink that knows many variations in each part of Jamaica. This beverage has a very long history, which began in 1630. It is made from sugar cane or molasses and the name comes from rumbullion - a British word used in the 17th century to describe tumult. Another beverage that is typical for Jamaica is coffee. In time, however, the number of plantations decreased, and so did the quality.

Guyanese Cuisine
Guyanese cuisine is similar to the rest of the Anglo Caribbean, especially Trinidad, where the ethnic mix is somewhat similar. The food reflects the ethnic makeup of the country and its colonial history and includes Ethnic groups of African, Creole, East Indian, Portuguese, Amerindian, Chinese and European (mostly British) influences and dishes. The food is diverse and includes dishes such as Dal Bhat, curry, roti and cookup rice (the local variation on the Anglo-Caribbean rice and peas). The one-pot meal while not the national dish is one of the most cooked dishes. With its various versions, according to what type of meat, beans and other ingredients available, is a true reflection of the country. Dishes have been adapted to Guyanese tastes, often by the addition of herbs and spices. Unique preparations[5] include Guyana Pepperpot, a stew of Amerindian origin made with meat,  cassareep  (a bitter extract of the cassava), and seasonings. Other favourites are cassava bread, stews, and metemgee, a thick rich type of soup with ground provision, coconut milk and large dumplings (called Duff), eaten with fried fish or chicken. Homemade bread-making, an art in many villages, is a reflection of the British influence that includes pastries such as cheese rolls, pine tarts (pineapple tarts), and patties.

Many common dishes have their ultimate ancient origins in eastern Uttar Pradesh. These include  satwa,  pholourie,  parsad,  pera, dal puri, and several other variations of Indian dishes. Curry is widely popular in Guyana and most types of meat can be curried: chicken, seafood, goat, lamb, and even duck. Caribbean ground provisions (known colloquially as provisions) are part of the staple diet and include cassava, sweet potato, and eddoes. There is an abundance of fresh fruits, vegetables and seafood on the coast. Most individuals use fresh fruits to make their own beverages, which are called &quot;local drink&quot;, which are made from readily available fruits or other parts of plants. Popular homemade drinks are Lime Wash (like lemonade), pine drink (from a pineapple),  mauby, made from the bark of a tree; sorrel drink, made from hibiscus;[6] ginger beer (made from a ginger root), and peanut punch. Fresh fish and seafood are an integral part of the Guyanese diet especially in the rural areas and small villages along the coast. Popular fish types include gilbaka, butterfish, tilapia, catfish, and hassa ( Hoplosternum ). The crab soups with okra from the  Berbice coastal region resemble the Louisiana Creole soups like gumbo. Christmas and Old Year&#39;s Night (New Year) is the most celebrated time for Guyanese for food and festivities. Advance preparation is part of the exciting pre-preparation for Christmas celebrations. It starts with the preparation and soaking of fruits and rum or wine for Black Cake weeks or sometimes months ahead to intensify the flavour. Local drinks such as ginger beer,  mauby  and sorrel are fermented and require a sitting (pre- preparation) the period prior to making. Ginger beer is the Christmas drink of choice, similar to the popularity of eggnog in North America. Some dishes certain to be served are Guyana pepperpot, garlic pork, black cake, sponge cake and home-made bread. Some of the local drinks and food require advance preparation. Guyanese style Chinese food having its ultimate origins in several coastal southern Chinese provinces are popular along with fried chicken as the most popular restaurant and take-out items in the bigger towns. Popular Chinese dishes include lo mein, chow mein, and &quot;Chicken in the ruff&quot; (fried rice with Chinese-style fried chicken).

Saint Lucia Cuisine
Saint Lucian cuisine is a combination of French, East Indian and British dishes. Before colonization, the  Caribs and the  Arawaks occupied the island, surviving on its various natural fruits and vegetables like mangoes, oranges, tangerines, avocados, and breadfruits. St Lucia is known for its national dish consisting of green bananas and salt fish locally known as green figs and saltfish; breadfruit and saltfish is also an alternative favourite among the locals. Other specialty dishes include a dish known as bouyon, which is a thick red beans one-pot soup meal made of meat, ground provisions (ground tuber foods) and vegetables. Other popular local dishes include callaloo, Accra, green fig salad, cocoa tea (a traditional breakfast spiced hot drink) and bakes (very similar to Johhny cakes) among others. The island&#39;s British and Indian influences are seen in the variety of spices used in its cuisine, which include garlic, cinnamon, nutmeg, cocoa, parsley, cloves, and allspice. A wide range of local fruits like golden apples, mangoes, starfruits, tamarinds are used to make juices, although lime juice (lime squash) seems a more popular choice to be enjoyed in conjunction with the local delicacies.