| Since the arrival of West African emigrants to the
Caribbean in the sixteenth century,
the main ingredients of the original African dishes
form a basic part of those of the Caribbean to the present
day. These foods are cassava, corn meal, sweet potatoes,
yams, plantains and /b>bananas.
Foo-foo, when the vegetable was cooked, crushed and
moulded like a pudding, has its similarities in Cou-cou
or Fungi which is a savoury corn meal dish with okras.
Conkies, or Duckanoo are a slightly sweet dish containing
corn meal or sweet potato and cooked in plantain or
banana leaves. (Or foil)
Bambula cake or bammie is cassava bread.
The popular ackee of Jamaica and the mango were originally
imported from West Africa .
Jerk pork was introduced by the Cormantee slaves from
West Africa . In their homeland, these workers had been
hunders. During their long journeys over the mountains,
they cooked jerk pork, which consisted of highly seasoned
whole pig, roasted over hot coals.
The Carib-Indians first made pepper-pot stew. They
kept it simmering slowly in a giant pot over a fire,
and threw in different ingredients every time they made
it. For a long time nor Caribbean
recipes were written down, the people just knew how
to cook it, judging by what they'd see the older people
do and adding spices to their own tastes.
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Caribbean Information 
