The weather isn't the only thing that's hot down in the Caribbean. The region's culinary flavor is as diverse as it is bold, which isn't surprising considering that more than 7,000 islands make up the Caribbean. Caribbean cuisine is a hodgepodge of culinary influences, including African, French, Spanish, Indian and Dutch. They're of every nationality possible. It's a melting pot.
Red snapper is abundant, and fish are often steamed, fried or stewed.
One popular dish is blaff, named for the sound the fish makes when it's thrown into the cooking pot. Red snapper is marinated in limes, chiles and spices, then boiled with herbs such as chives and served with rice. Ackee is a bright red, mild-tasting fruit that is toxic when underripe, so it's never eaten before it's fully ready. Jamaicans soak the saltfish in water, then boil and shred it. They saute the ackee with garlic, onions and peppers and serve with the fish, a perfect balance between the fruit's mildness and the cod's saltiness.