Caribbean cuisine is the simple result, without artifice, of an osmosis of all the peoples who made a stopover in this region, a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine, which reflects the way of being and living of a people, but also its history. Accras de morue (cod fritters), also known as marinade of the West Indies, a denomination little used now to avoid confusion with the marinade of French cuisine, are of African origin. In the Ewe language, the word means vegetable fritters. In the form of small donuts, they are usually served as a mise en bouche, as appetizer, or as entrée
Read more »