"mento, ""Iron Bar"". The Kingston Trio, who led the folk revival of the late 1950s, took their name from the mention of Kingston, Jamaica in the song, though they only recorded it many years later, in 2006. The line ""ackee, rice, saltfish is nice"" refers to the Jamaican national dish ""ackee and saltfish"". Artists who have covered ""Jamaica Farewell"" include: This song has been translated into many languages. For example, in Bengali, there exist several translations, some of which are quite well known. One Bengali version of the song became an important anthem for the Naxalite revolutionary movement in the"
"national dish is ackee and saltfish. In Bermuda, it is served with potatoes, avocado, banana and boiled egg in the traditional codfish and potato breakfast. In some regions of Mexico, it is fried with egg batter, then simmered in red sauce and served for Christmas dinner. In Liverpool, England, prior to the post-war slum clearances, especially around the docks, salt fish was a popular traditional Sunday morning breakfast Dried and salted cod Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk,"
"breakfast with ackee which is an egg-shaped fruit whose taste is similar to scrambled eggs. Because the fish is the main source of protein for most inhabitants, there are lots of preparation methods for it as well as for other dishes. Cayman Islands cuisine uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. Using the right amount of spices for example is essential – either for spicing up the taste or for coloring the dish. The diversity of vegetables and cereals found in Cayman Islands is also noticed in the delicious dishes"
"dish, salt cod is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes, and spices, such as black pepper and pimiento. It can be garnished with bacon and tomatoes, and is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas. Ackee and saltfish can also be eaten with rice and peas or plain white rice. When seasonings (onion, escallion, thyme, garlic) and saltfish are combined with plain rice it is often called seasoned rice which can be a one pot meal including ackee. Ackee and saltfish Ackee and Saltfish is a"
"which is quintessentially Caribbean in character. Ingredients may include garlic, onions, scotch bonnet peppers, celery, green onions, and herbs like culantro, marjoram, rosemary, tarragon and thyme. This green seasoning is used for a variety of dishes like curries, stews and roasted meats. Traditional dishes are so important to regional culture that, for example, the local version of Caribbean goat stew has been chosen as the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis. Another popular dish in the Anglophone Caribbean is called ""Cook-up"", or pelau. Ackee and saltfish is another"
"dish; the most popular are Tuna, turtle, Snapper, mackerel and Mahi-mahi which are usually prepared with tomato, Onion and peppers. Cayman Islands are considered to be the homeland of the Conch and Strombus Gigas, a type of Conch, has been the staple dish for ages. Conch is served marinated, in salads, in creamy chowders or in stews. People from Cayman Islands enjoy spicy dishes; a popular spicy sauce in Cayman Islands is chili sauce made of tomatoes, onions, vinegar and peppers. Fish is served for lunch or for dinner grilled, marinated, on salads, stewed and it is also served for"
"Dominica cuisine Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island. Dominica's cuisine is similar to many other Caribbean islands including that of Trinidad and St Lucia. Though separated by water Dominica and other Commonwealth Caribbean islands have distinct twists to their meals. Breakfast is an important meal in Dominica and is eaten every day. A typical meal includes saltfish, which is dried and salted codfish, and bakes made by making a dough and frying in oil prove popular before a"
"and seafood), kadushi (cactus soup), sopi mondongo (intestine soup), funchi (cornmeal paste similar to fufu, ugali and polenta) and a lot of fish and other seafood. The ubiquitous side dish is fried plantain. Local bread rolls are made according to a Portuguese recipe. All around the island, there are snèks which serve local dishes as well as alcoholic drinks in a manner akin to the English public house. The ubiquitous breakfast dish is pastechi: fried pastry with fillings of cheese, tuna, ham, or ground meat. Around the holiday season special dishes are consumed, such as the hallaca and pekelé, made"
"very popular), beef, fish which are normally stewed down with onions, carrots, garlic, ginger and herbs like thyme and using the browning method to create a rich dark sauce. Popular meals include rice and peas, Stew chicken, Stew beef, fried and stewed fish and many different types of hearty fish broths and Soups which are packed full with dumplings, carrots and ground provisions. Roadside stands and small-town restaurants typically serve fried chicken, fish-and-chips and ""tasty bakes"" which are fried dough made with flour, water and sugar or sometimes salt, along with cold drinks. The island produces numerous exotic fruits, including"
"Barry Gibb, of the Bee Gees. In the past, the basic national dish of the island was ""spuds and herrin"", boiled potatoes and herring. This plain dish was supported by the subsistence farmers of the island, who crofted the land and fished the sea for centuries. A more recent claim for the title of national dish could be the ubiquitous chips, cheese and gravy. This dish, which is similar to poutine, is found in most of the island's fast-food outlets, and consists of thick cut chips, covered in shredded Manx Cheddar cheese and topped with a thick gravy. Seafood has"
"result, nasi lemak is also native cuisine to Riau Island and Riau province. In archipelagic region like Riau Islands province of Indonesia, usually seafood are used to accompany nasi lemak, such as ""ikan bilis"" (anchovy), ""ikan tamban"" (""Sardinella longiceps""), ""ikan selar kuning"" (""Selaroides leptolepis""), ""sotong"" or ""cumi-cumi"" (squid) or small prawns. The Riau islands traditional nasi lemak is quite similar to Malaysian version; it comes as a platter of coconut rice wrapped in banana leaf, with cucumber slices, small dried anchovies (""ikan bilis""), roasted peanuts, hard boiled egg, and hot spicy sauce (""sambal""). The Riau islands version however, comes with"
"80% of Finns are members of the Evangelical Lutheran Church of Finland, and this proportion is even higher in the archipelago, as the area doesn't have an orthodox or catholic parish. The culinary culture of the archipelago resembles continental Finnish cuisine. Naturally, there is a greater emphasis on fish, particularly baltic herring, salmon and rainbow trout. The island are also famous for traditional dark bread distinguished by the use of buttermilk, syrup, and malt among the ingredients. The main dish of the Christmas dinner is usually a northern pike, in contrast to the ham which is eaten in mainland Finland."
"craft of the locals can be seen in dresses, sarongs, and jewellery crafted with local products, such as shells, and an important practice among women is tivaevae, a type of quilting. Typical cuisine consumed in the Cook Island is fresh seafood such as octopus or clams, lamb or suckling pig, and fresh fruit, especially coconut. Rugby union and bowling are popular sports, and the islands hosted the 1986 Pacific Cup and the 1998 Polynesia Cup. The House of Ariki (""Are Ariki"") offers dignity but limited power to the ""ariki"", historical chiefs in the islands' social hierarchy. Polynesian settlers arrived from"
"Cuisine of the Turks and Caicos Islands The Turks and Caicos Islands consist of 30 islands situated in the Atlantic Ocean, southeast of the Bahamas. Local cuisine employs rare species, bananas, citrus, corn and ocean salt. Because the territories are situated in the Caribbean zone and belong to the United Kingdom, many elements from these cultures can be found in the local diet. The variety of meat ranges from fish, fish roe, crabs, and lobster, to poultry, pork and beef. Meat is typically served with local corn, rice and vegetables and is topped with local sauces and spices. A traditional"
"as chicken, fish and pork. Curry is also used frequently in rice, chicken, and fish dishes. Traditional Caymanian fare includes dishes made from turtle meat, conch, goat, and fish such as grouper and snapper, with locally made Cayman Sea Salt. Culture of the Cayman Islands The culture of the Cayman Islands has been influenced by Afro-Caribbeans of Jamaica, colonists of Great Britain, and more recent immigrants from the United States. In the 21st century, approximately 113 nationalities make up the residents on the three islands comprising the country. The total population of the Cayman Islands consists of slightly more than"
"culture of the island. Dominica brews its own beer under the Kubuli label. Dominica cuisine Dominica cuisine is the cuisine of the island nation of Dominica. The cuisine is rooted in creole techniques with local produce flavored by spices found on the island. Dominica's cuisine is similar to many other Caribbean islands including that of Trinidad and St Lucia. Though separated by water Dominica and other Commonwealth Caribbean islands have distinct twists to their meals. Breakfast is an important meal in Dominica and is eaten every day. A typical meal includes saltfish, which is dried and salted codfish, and bakes"
"fried or baked pastry, plantain, king fish, Manicou (opossum), turtle, lobster, crayfish, callaloo made from fresh water crabs(backs), salt water crabs.Eel stew. Souse (a soup made with pork and often cucumber), fried bake and floats, Accra (a fried dough which contains salt fish), Paime (otherwise known as Conkies) and a famous dish known as Bouillon (fish, chicken or meat stewed with dasheen, yams, plantains, banana and dumplings) Also local drinks such as Cocoa Tea breadfruit punch, Seamoss punch, Spice drink made by mixing local spices and various barks from medicinal plants with rum. Golden Apple Juice, Guava Juice,sour orange juice"
"saltfish, seasoned and mixed with flour and then deep fried. Fishcakes are sold at community events such as school fairs and concerts and can also be found at fish fries such as those in Baxter's Road in the capital city of Bridgetown or the Friday evening event in the southern fishing town of Oistins. Fishcakes are commonly eaten with saltbread, a thick, round bread; the sandwich is called a ""bread-and-two"" and can be found at most village shops throughout the island. While most major cities in Canada offer a variety of street food, regional ""specialties"" are notable. While poutine (french"
"numerous events, competitions, and other music-related activities. Long Island has historically been a center for fishing and seafood. This legacy continues in the Blue Point oyster, a now ubiquitous variety that was originally harvested on the Great South Bay and was the favorite oyster of Queen Victoria. Clams are also a popular food and clam digging a popular recreational pursuit, with Manhattan clam chowder reputed to have Long Island origins. Of land-based produce, Long Island duck has a history of national recognition since the 19th century, with four duck farms continuing to produce 2 million ducks a year . Two"
"""aipim"" or ""macaxeira"", among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking. Some typical dishes are feijoada, considered the country's national dish; and regional foods such as , , vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine). There is also ""caruru"", which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; ""moqueca capixaba"", consisting of slow-cooked fish, tomato, onions and garlic, topped with cilantro; and ""linguiça"","
"Cou-cou Cou-cou, coo-coo (as it is known in the Windward Islands), or fungi (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). Cornmeal, which comes readily packaged and is available at supermarkets island wide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. Because these main components are inexpensive, the dish became common for many residents in Barbados' early colonial history."
"is that people left the island after the closure of Meleangi Tabai, the secondary school (which has since reopened); work opportunities were reduced by the Norwegian Cruise Line (NCL) ceasing to visit the island and as a result of the reduced operations of the Atoll Seaweed Company. There are 8 villages listed in the 2010 census results: Reef fish and shellfish, ""babai"" (""Cyrtosperma chamissonis""), coconut, pigs, chickens, and seaweed (limu) grown in a lagoon are local foods, supplementing a main diet of imported rice and tinned meats. The island's major exports are copra and hand crafts (including cowrie shell, shark"
"gauged out became the Lough Neagh. Traditionally the national dish of the island is ""Spuds and Herrin"", boiled potatoes and herring. This plain dish is chosen because of its role supporting the subsistence farmers of the island, who crofted the land and fished the sea for centuries. A more recent claim for the title of national dish would be the ubiquitous chips, cheese and gravy. This dish, which is similar to poutine, is found in most of the island's fast-food outlets, and consists of thick cut chips, covered in shredded Manx Cheddar cheese and topped with a thick gravy. Baked"
"The locals also enjoy Red Stripe beer, Malta, Guinness stout and Heineken beer. For the Christmas holidays a special celebratory alcoholic drink that is very popular in Antigua is called Ponche Kuba Cream Liqueur, a thick creamy tan colored drink that is also very sweet and high in alcohol content. Antigua and Barbuda cuisine Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie (pronounced ""foon-jee"") and pepper. Fungie is a dish similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster"
"a distinct twist to their cuisine. Breakfast is an important daily meal, typically including saltfish, dried and salted codfish, and ""bakes,"" fried dough. Saltfish and bakes are combined for a fast food snack that can be eaten throughout the day; vendors on Dominica's streets sell these snacks to passersby, together with fried chicken, fish and fruit and yogurt ""smoothies"". Other breakfast meals include cornmeal porridge, which is made with fine cornmeal or polenta, milk and condensed milk and sugar to sweeten. Traditional British-influenced dishes, such as eggs, bacon and toast, are also popular, as are fried fish and plantains. Common"
"traditionally eaten on Christmas Eve in Croatia, especially Dalmatia. Stockfish is popular in West Africa, where it is used in the many soups that complement the grain staples fufu and garri. Also the main ingredient in the Igbo snack called ""Ugba na Okporoko"" or ""ukazi"" amongst the Ohafia people in Abia state in Nigeria. Indeed, in Abia stockfish is quite popular and a regular ingredient used in many local delicacies. Little wonder most importers of ""okporoko"" are based in the town of Aba in Abia State. Among the Umuahia people, at festive periods, the best staple is the Ukazi soup"
"Anne Abernathy. The ""Caribbean Awards Sports Icons"" (CASI) are based on accomplishments made over the last 60 years (1948–2008), for these who have made their mark in the various fields of sports. Great achievements in Caribbean sport are recognized by Caribbean's Sports Hall of Fame, while Trophies are awarded annually to top athlete by a panel of journalists. Popular dishes in the Caribbean reflect the cultures that have influenced the region - Indigenous, African, European, Indian, and Chinese. One dish common to many Caribbean countries is pelau, a mixture of saltfish, beef, rice and peas, pigeon peas, and other vegetables."
"the numerous copper, silver, and nickel mines of that region. The pasty is today considered iconic of the U.P. Fudge is commonly sold in tourist areas, with Mackinac Island being most famous for its fudge, traditionally chocolate, but there is a wide variety of flavors from mint to maple and may include nuts, fruit, or other candy pieces. Perhaps the most iconic Minnesota dishes are lefse and lutefisk, brought to the state by Scandinavian immigrants. Lefse and lutefisk dinners are held near Christmas and have become associated with that holiday. Lutefisk is a traditional dish of the Nordic countries made"
"Arsik Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ""ikan mas"" or gold fish). Distinctively Batak elements of the dish are the use of torch ginger fruit (""asam cikala""), and ""andaliman"" (Indonesian szechuan pepper). Common Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used. Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as"
"half of Sakhalin island, and parts of northern Honshū Island. There are very few Ainu restaurants in the world, though some do exist such as Ashiri Kotan Nakanoshima in Sapporo, and Poron'no and Marukibune in Ainu Kotan, Hokkaidō. Traditional Ainu cuisine uses meats obtained through fishing and hunting such as salmon and deer, wild plants gathered in the mountains such as ""cardiocrinum cordatum"" bulbs (""turep"") and acorns, as well as various grains and potatoes obtained through farming. Other features include its liberal use of oils as flavoring. Due to the Ainu's reliance on local game and fauna, not all areas"
"Arts and culture in Santiago, Cape Verde The Culture of the Island of Santiago, Cape Verde is the richest in the nation, with a range of customs and practices common in the islands, The most popular cuisine is cachupa as is in the rest of the nation. Delicacies originated from the island include grogue, a strong rum made from distilled sugar cane, one of two islands that are popular, common around Cidade Velha with its distillations there mainly within Ribeira Grande de Santiago stream and on Ribeira Principal. Until the mid 2000s, turtle steak was one of the island's traditional"
"of County Kerry, which were abandoned in 1953, the islanders, who often lived just above starvation level, hunted and ate puffins in large numbers. The Atlantic puffin forms part of the national diet in Iceland, where the species does not have legal protection. Puffins are hunted by a technique called ""sky fishing"", which involves catching the puffins in a big net as they dive into the sea. Their meat is commonly featured on hotel menus. The fresh heart of a puffin is eaten raw as a traditional Icelandic delicacy. On the small Icelandic island of Grimsey as many as 200"
"in the French Antilles as part of an illustrious band from Terre-de-Bas: ""L' Étoile des mers"" which created the titles: ""La vi péchè"" (L'an mè la enragé), ""Pwoblèm"" and ""Ti marin péchè"". The food of the islands is mainly composed of products of the sea and creole culinary dishes. These include fish Court-bouillon, Colombo (a creole dish of meat spiced with curry, curcuma, saffron and cumin), black pudding, and accras de Morue (saltfish). Some typical specialities are: The archipelago has a health centre per island. ""Terre-de-Haut"" has two general practitioners, two dentists, four physiotherapists. ""Terre-de-Bas"" has a general practitioner. The"