Add Some Spice to Your Life: The Caribbean Way for Dialysis Patients
2013; Elsevier BV; Volume: 24; Issue: 1 Linguagem: Inglês
10.1053/j.jrn.2013.10.001
ISSN1532-8503
Autores Tópico(s)Island Studies and Pacific Affairs
ResumoTraveling has become more accessible to dialysis patients because of the availability of dialysis traveling consultants, the increased use of portable hemodialysis machines, peritoneal dialysis, and the increase in dialysis facilities on the islands and cruise ships. According to the Dialysis at Sea ship that sails to the Caribbean, “hundreds of clients a year” have used their service.Aside from dialysis patients traveling, the National Caribbean-American Food and Foodways Alliance reported there has been a significant interest and demand for Caribbean foods in the United States, as reflected by the increase in the number of Caribbean food establishments.1NCAFFA Caribbean Food Alliance. What is the status of the Caribbean-American Foods Market? http://ncaffa.org/history. Accessed July 26, 2013.Google Scholar According to data maintained by the Caribbean-American Chamber of Commerce and Industry–Greater Washington Area Network, there are approximately 300 Caribbean food businesses (restaurants/carryouts, markets, and caterers).1NCAFFA Caribbean Food Alliance. What is the status of the Caribbean-American Foods Market? http://ncaffa.org/history. Accessed July 26, 2013.Google Scholar Likewise, Caribbean cuisine is gaining popularity because of the interest in Caribbean heritage and the inclusion of related recipes and foods used on some of the cooking and food TV shows.Caribbean cuisine is appropriately described as a “patchwork quilt” by many in the food and cooking industry. Christopher Idon, chef and author of Cooking Caribe, describes Caribbean cuisine as a “cultural layering” that has led to a “wonderful patchwork cuisine.” Each patch represents the different settlers: the Pre-Columbian who are credited with creating the precursor to modern-day barbecuing and introduced chili and other spices to island cooking, the Europeans (Dutch, English, French, Portuguese and Spanish) who introduced cooking methods and ingredients such as garlic, onion, orange, chicken, pork and rice, the Africans offered cooking traditions and ingredients such as okra, pigeon, peas, plantains, and taro root, and finally the Asians, specifically the Chinese who introduced wok cooking and from India, the versatile spice of curry.2Hillman H. How Caribbean cuisine evolved. http://www.hillmanwonders.com/cuisines/caribbean_cuisine_history.htm. Accessed July 26, 2013.Google Scholar In addition, the increased importation of new food ingredients from other countries added influence to Caribbean cuisine. The high influx of tourists to the islands, the insufficient amount of arable land, limited water resources in some islands, no economies of scale, and a limited food-processing sector have all led to the islands' need to import food.3Food Export Association of the Midwest USA and Food Export USA. Northeast Caribbean market profile. http://www.foodexport.org/Resources/CountryProfileDetail.cfm?ItemNumber=1005. Accessed July 26, 2013.Google Scholar The United States is the leading importer of food supplies to the Caribbean; however, new competition from Europe, Canada, South America, and Central America is beginning to intensify in the Caribbean.3Food Export Association of the Midwest USA and Food Export USA. Northeast Caribbean market profile. http://www.foodexport.org/Resources/CountryProfileDetail.cfm?ItemNumber=1005. Accessed July 26, 2013.Google Scholar It is important to note that the islands try to take advantage of any available fertile land and favorable weather and to plant fruit trees and vegetables.The information provided will allow the dialysis patient the opportunity to experience the culture of the islands by enjoying the delights of Caribbean dishes without being overwhelmed by all of the diverse ingredients. Depending on the patient's dialysis modality, consultation with a renal dietitian before travel or dining out is essential for individualized and optimal nutrition planning. Traveling has become more accessible to dialysis patients because of the availability of dialysis traveling consultants, the increased use of portable hemodialysis machines, peritoneal dialysis, and the increase in dialysis facilities on the islands and cruise ships. According to the Dialysis at Sea ship that sails to the Caribbean, “hundreds of clients a year” have used their service. Aside from dialysis patients traveling, the National Caribbean-American Food and Foodways Alliance reported there has been a significant interest and demand for Caribbean foods in the United States, as reflected by the increase in the number of Caribbean food establishments.1NCAFFA Caribbean Food Alliance. What is the status of the Caribbean-American Foods Market? http://ncaffa.org/history. Accessed July 26, 2013.Google Scholar According to data maintained by the Caribbean-American Chamber of Commerce and Industry–Greater Washington Area Network, there are approximately 300 Caribbean food businesses (restaurants/carryouts, markets, and caterers).1NCAFFA Caribbean Food Alliance. What is the status of the Caribbean-American Foods Market? http://ncaffa.org/history. Accessed July 26, 2013.Google Scholar Likewise, Caribbean cuisine is gaining popularity because of the interest in Caribbean heritage and the inclusion of related recipes and foods used on some of the cooking and food TV shows. Caribbean cuisine is appropriately described as a “patchwork quilt” by many in the food and cooking industry. Christopher Idon, chef and author of Cooking Caribe, describes Caribbean cuisine as a “cultural layering” that has led to a “wonderful patchwork cuisine.” Each patch represents the different settlers: the Pre-Columbian who are credited with creating the precursor to modern-day barbecuing and introduced chili and other spices to island cooking, the Europeans (Dutch, English, French, Portuguese and Spanish) who introduced cooking methods and ingredients such as garlic, onion, orange, chicken, pork and rice, the Africans offered cooking traditions and ingredients such as okra, pigeon, peas, plantains, and taro root, and finally the Asians, specifically the Chinese who introduced wok cooking and from India, the versatile spice of curry.2Hillman H. How Caribbean cuisine evolved. http://www.hillmanwonders.com/cuisines/caribbean_cuisine_history.htm. Accessed July 26, 2013.Google Scholar In addition, the increased importation of new food ingredients from other countries added influence to Caribbean cuisine. The high influx of tourists to the islands, the insufficient amount of arable land, limited water resources in some islands, no economies of scale, and a limited food-processing sector have all led to the islands' need to import food.3Food Export Association of the Midwest USA and Food Export USA. Northeast Caribbean market profile. http://www.foodexport.org/Resources/CountryProfileDetail.cfm?ItemNumber=1005. Accessed July 26, 2013.Google Scholar The United States is the leading importer of food supplies to the Caribbean; however, new competition from Europe, Canada, South America, and Central America is beginning to intensify in the Caribbean.3Food Export Association of the Midwest USA and Food Export USA. Northeast Caribbean market profile. http://www.foodexport.org/Resources/CountryProfileDetail.cfm?ItemNumber=1005. Accessed July 26, 2013.Google Scholar It is important to note that the islands try to take advantage of any available fertile land and favorable weather and to plant fruit trees and vegetables. The information provided will allow the dialysis patient the opportunity to experience the culture of the islands by enjoying the delights of Caribbean dishes without being overwhelmed by all of the diverse ingredients. Depending on the patient's dialysis modality, consultation with a renal dietitian before travel or dining out is essential for individualized and optimal nutrition planning. The author thanks Lucy White, RD, TouchPoint Support Services, Customer Experience Manager, Nutrition and Environmental Services. Her expertise in Caribbean cooking was consulted during the development of this article. Caribbean Cuisine: Tips for Dialysis PatientsTabled 1Common Fruits in the Caribbean IslandsFruitDescriptionRenal Nutrition TipsAckeeAlso named “vegetable brains”, ackee lies inside of the innermost chamber of the exotic red fruit. The yellow flesh tastes like scrambled eggs and is popular served with saltfish, hot peppers, and onions.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google Scholar IMPORTANT: Avoid consumption of unripe ackee because it is known to cause “Jamaican vomiting sickness syndrome,” which is allegedly caused by the unusual amino acid components, hypoglycin A and B.5Lancashire R. Jamaican Ackee. Available at: http://wwwchem.uwimona.edu.jm/lectures/ackee.html. Accessed November 1, 2013.Google ScholarNO. High in potassium. 100 g canned ackee = 270 mg potassium.5Lancashire R. Jamaican Ackee. Available at: http://wwwchem.uwimona.edu.jm/lectures/ackee.html. Accessed November 1, 2013.Google ScholarBreadfruitThere are numerous recipes for preparing the fruits, most of which involve baking, roasting, frying, or boiling. Breadfruit is used as a vegetable, chips, bread, and even desserts.6Sydney J. Vegetables, fruits, herbs, etc., of the Caribbean. http://silvertorch.com/plants-of-the-caribbean.html. Accessed July 26, 2013.Google ScholarNO. High in potassium. 1 cup = 1,078 mg potassium. 1 oz of boiled seeds = 245 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarCarambolaKnown as the “star fruit” because of its shape when cut crossways. It is crisp, juicy, and golden in color, and it is used in desserts or salads.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. Known to cause neurotoxin effect to uremic patients.7Tse K.C. Yip P.S. Lam M.F. et al.Star fruit intoxication in uraemic patients: Case series and review of the literature.Intern Med J. 2003; 33: 314-316Crossref PubMed Scopus (37) Google Scholar Potassium content: small fruit = 121 mg. 1 cup = 179 mg.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarGuava or guyabaA bright orange to red tropical fruit approximately the size of a small lemon. Used in compotes, pastes, and jellies. Guava pastes from the Hispanic islands are intensely flavored and are delicious served with cream cheese and spread on cassava or other crisp breads or crackers.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. Guava fruit (229 mg potassium)8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google Scholar and guava sauce (1/2 cup = 268 mg potassium).8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarIN MODERATION. Guava jelly (1 tbsp = 11 mg potassium).9Goya Guava Jelly. http://www.shopwell.com/goya-guava-jelly-17-oz/jams-jellies/p/3068491876. Accessed July 26, 2013.Google Scholar Guava nectar (1 oz = 10 mg potassium).8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarJackfruitJackfruit pulp may be eaten fresh, mixed in fruit salads, cooked with rice or sugar and coconut milk, dried, or made into preserve. Jackfruit curry, jackfruit pickles, and jackfruit with roti are common. The seeds can also be boiled or roasted and eaten or added to soup. Immature fruit is boiled or fried.6Sydney J. Vegetables, fruits, herbs, etc., of the Caribbean. http://silvertorch.com/plants-of-the-caribbean.html. Accessed July 26, 2013.Google ScholarNO. 1 cup = 500 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarIN MODERATION. 1 cup canned = 171 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarMamey or sapotePronounced “mah-MAY” and “sa-PO-tay.” Although mamey is typically eaten raw, its culinary applications are expanding; it is used to flavor ice creams, shakes, and desserts such as flan and mousse.10Sung E. A visual guide to Latin American and Caribbean produce. http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidelatinamericanproduce. Accessed July 27, 2013.Google ScholarNO. 1 fruit = 398 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarMangoA tropical fruit with thick skin varying in color from green to bright red. Its flesh is yellow, firm, and sweet and can be eaten raw or as part of many marinades, sauces, ice creams, and sorbets. Green mangoes are a main constituent of the best chutneys and are used in down-island stews as a vegetable.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. 1 cup of mangoes = 257 mg potassium. 232 mg = 1 fruit. YES for a cup of mango nectar = 60.2 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarPapayaAlso known as PawPaw, this is a large melon with sweet yellow-orange flesh. It can range in weight from 8 oz to 20 lb and ranges in shape from round to pearlike to long and thin. Very popular ingredient in drinks, salads, and desserts.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. 1 cup of papaya cubed = 360 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarYES. 1 cup papaya nectar = 78 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarPassion fruit or grenadillaThe strong perfume-flavored fruit. The pulp is strained and diluted into juice for flavoring a dish. It is also made into juice and frozen desserts.YES. 1 fruit = 63 mg potassium. It takes 5 fruits to make 2 L of juice drink.PlantainPlantains, or cooking bananas, are a staple across the Caribbean. They must be cooked to be edible; however, they need not be ripe. Green plantains and ripe plantains are often sliced, cooked in a seasoned batter, and deep fried for fritters. Ripe plantains taste like a cross between a sweet potato and a banana.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. 1 cup sliced = 716 mg potassium. 1 cup mashed = 930 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarSoursop, graviola, or guanabanaA large, dark green, heart-shaped fruit covered with soft spines. Widely grown on the islands for its refreshing sour juice used in drinks, sorbets, and ice creams.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. 1 cup pulp = 626 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarStar appleStar apples can be eaten right off of the tree. The pulp is relished as a fresh dessert fruit.11Fruitsinfo. Star apple fruit. http://www.fruitsinfo.com/Star-Apple-Exotic-fruits.php. Accessed July 27, 2013.Google ScholarYES. 67 mg potassium per 100 g.11Fruitsinfo. Star apple fruit. http://www.fruitsinfo.com/Star-Apple-Exotic-fruits.php. Accessed July 27, 2013.Google ScholarTamarindThe fruit of a very large tree, it is a brown pod ∼3-4 in. long that grows in bunches. Used in chutneys, curries, and Worcestershire sauce.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO: fruit pulp (1 cup = 753 mg potassium).YES: nectar (1 cup = 67.8 mg potassium).8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarOther fruits grown in the Caribbean Islands: YES—lemon, lime, pineapple, tangerine, watermelon. NO—avocado/guacamole, banana, cantaloupe, honeydew, canned tropical fruit salad. Open table in a new tab Tabled 1Common Vegetables in Caribbean CuisineVegetableDescriptionRenal Nutrition TipsBoniatoA white semisweet potato.NO. High in potassium. ½ cup = 612 mg potassium.12Simone A. South Florida tropicals: Boniato. Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Fact Sheet FCS 8517 (July 2004). http://edis.ifas.ufl.edu/pdffiles/HE/HE61000.pdf. Accessed July 27, 2013.Google Scholar Like all potatoes, leaching will lower the potassium content.CalabazaA sweet, pumpkin-like squash, somewhat like butternut squash. It is often used in the Caribbean as the base for pumpkin soups and in vegetable dishes.NO. High in potassium. 1 cup = 246 mg potassium.13Brooks Tropicals. Calabaza. http://www.brookstropicals.com/calabaza/index.shtml. Accessed July 27, 2013.Google ScholarCallalooTaro leaves. It is a dark green, leafy vegetable closely resembling spinach in appearance and flavor.NO. High in potassium. ½ cup = 333 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarCarila (bittermelon)Carila is used generally after boiling in salt water to remove some of the bitterness. It is often cooked with meat, or it is stuffed with meat, especially ground meat. Curried carila is a favorite. It is also deep fried or used in soups.6Sydney J. Vegetables, fruits, herbs, etc., of the Caribbean. http://silvertorch.com/plants-of-the-caribbean.html. Accessed July 26, 2013.Google ScholarNO. 1 cup boiled = 396 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarChayote, cho-cho, or christopheneA member of the squash and melon families, it is a green, pear-shaped fruit used as a vegetable in salads or cooked in various ways.YES. ½ cup cooked = 138 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarJicamaA root vegetable that looks like a turnip with tan papery exterior and in the interior has a sweet, white, crisp flesh.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google Scholar Browsing through Caribbean recipes, this is usually prepared as a “slaw” infused in vinegar or as “french fries”.YES. 1 cup fresh = 180 mg potassium; boiled 100 g = 135 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarOkra or ochroThis green, podlike fruit was introduced to the Caribbean region by African slaves, and it is cooked as a vegetable on the islands. It is often used as a thickening agent in soups and stews.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES. ½ cup cooked okra = 108 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarTaro, eddo, kalo, or dasheenAlso known as dasheen, eddo, and kalo, taro is a starchy edible tuber that has a pleasing, nutty flavor. It is delicious in stews or soups and fried or roasted. It can also be ground into flour. Leaves are sometimes added to soup such as callaloo.NO: 1 cup boiled taro = 639 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google Scholar1 cup cooked taro leaves = 667 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarLeaching reduces the potassium content.IN MODERATION: 10 taro chips = 174 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarYucca, cassava, or maniocAlso known as cassava, or manioc, this can be eaten boiled, baked, or fried. It is a long, slim tuber (like a long potato) with barklike skin and very starchy flesh that becomes nearly translucent when cooked. It is used to make casareep, a bittersweet syrup, and tapioca, a common thickening agent. It is also ground into meal to make bread.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. High in potassium. 1 cup = 558 mg potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarOther vegetables: YES—bamboo shoots (canned), cactus (nopales), hearts of palm (½ cup canned), and watercress (raw). NO—bamboo shoots (fresh), hearts of palm (fresh), and tomatoes. Open table in a new tab Tabled 1Other Ingredients Common in Caribbean CuisineFoodDescriptionRenal Nutrition TipsCoconutEdible parts of the coconut: water, white meat/kernel, cream or milk squeezed from the white kernel, heart of palm.NO. Coconut products are high in potassium: 1 cup coconut water = 600 mg. 1 cup coconut meat = 285 mg potassium. 1 cup coconut milk = 631 mg potassium/240 mg phosphorus.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarCurryCurries are highly seasoned gravy-based dishes originating from India. They are prevalent on islands such as Jamaica, Trinidad, and Tobago, where indentured servants from India settled in the mid-19th century.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES. 1 tbsp = 96 mg of potassium.8Nutrition Data. Nutrition facts, calories in food, labels, nutritional information and analysis— NutritionData.com. http://nutritiondata.self.com. Accessed July 26, 2013.Google ScholarMauby (or mawby)Mauby is the bark of a tropical tree. It is boiled with spices to make a Caribbean drink of the same name, reputed to lower blood cholesterol1NCAFFA Caribbean Food Alliance. What is the status of the Caribbean-American Foods Market? http://ncaffa.org/history. Accessed July 26, 2013.Google Scholar and hypertension.14Alleyne T. Roache S. Thomas C. Shirley A. The control of hypertension by use of coconut water and mauby: two tropical food drinks.West Indian Med J. 2005; 54: 3-8Crossref PubMed Scopus (32) Google ScholarPotassium content unknown; however, avoidance is suggested, especially if taking antihypertensives.Pick-a-peppa sauceA mango-tamarind-based spicy pepper sauce from Jamaica.Potassium content is unknown. Sodium content is 40 mg for a 1 tsp. Use small amount (<1 tbsp.). Open table in a new tab Tabled 1Common Dishes and Beverages in Caribbean CuisineDishDescriptionRenal Nutrition TipsAsopaoMeans “soupy” in Spanish. Very popular in Puerto Rico, asopao is a soupy stew that contains chicken, meat or seafood, and rice plus ingredients such as tomato, onion, bell pepper, ham, peas, olives, and capers.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarAcceptable with sauce in moderation. Most 6-serving recipes call for 2 tbsp tomato paste or 1 cup of tomatoes.Bakes, Johnny cakes or festivalThe breakfast equivalent of American pancakes or waffles on most Caribbean islands. Made with flour, water, baking powder, sugar, and salt and deep fried or baked in the oven with coconut.18Directory of Caribbean-American Restaurants, Cuisines, & Fast Food Outlets. National dishes & local favorites from the islands of the Caribbean. http://www.caribbeanamericanfoods.com/?page=island_dishes. Accessed July 27, 2013.Google ScholarYES, without the coconut.Callaloo, also known as pepperpot soupCrab and/or fish soup simmered with callaloo (taro leaf). Other ingredients usually include coconut milk and chilies.15Hillman H. Famous Caribbean dishes. http://www.hillmanwonders.com/cuisines/caribbean_famous_foods.htm. Accessed July 26, 2013.Google Scholar The leafy vegetable may vary for each island. Others use amaranth, water spinach, taro leaves, or bok choi (Chinese cabbage).IN MODERATION. Limit the intake of soup on the basis of your fluid allowance and if coconut milk based. Limit or eliminate the leafy vegetable.CevicheSeafood “cooked” by the acids of citrus juices and seasoned with onions and fresh herbs.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES.ChutneyA blend of cooked tropical fruits and vegetables flavored with peppers and spices. Mango chutney is a traditional accompaniment to curries.1NCAFFA Caribbean Food Alliance. What is the status of the Caribbean-American Foods Market? http://ncaffa.org/history. Accessed July 26, 2013.Google ScholarVARIABLE. Depending on the main fruit or vegetable. Popular chutneys that are high in potassium include tamarind, mango, and coconut. Cucumber chutney is acceptable. Refer to fruit and vegetable section.Conch chowder and frittersThe conch (pronounced “konk”) is a Caribbean food icon. This mollusk was once widely enjoyed, but with shrinking availability, prices have soared. Some restaurants now use fillers.15Hillman H. Famous Caribbean dishes. http://www.hillmanwonders.com/cuisines/caribbean_famous_foods.htm. Accessed July 26, 2013.Google ScholarLIMIT amount of intake of broth/soup on the basis of your fluid allowance and especially if it is tomato- or coconut-based.Curried goatMany restaurants use the strong-flavored meat of a mature goat. Better restaurants use the tender and subtly flavored meat of the young animal (kid). Insist on the latter.15Hillman H. Famous Caribbean dishes. http://www.hillmanwonders.com/cuisines/caribbean_famous_foods.htm. Accessed July 26, 2013.Google ScholarYES.EscabecheAlso called Escovitch by the Jamaicans, it is a seafood that has been pan fried or poached and then marinated in citrus (or vinegar) and herbs.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES. Ingredients are acceptable.Flying fish sandwichFamous in Barbados. The small Caribbean fish can soar above the water for considerable distances to escape predators. For the sandwich, the flying fish is fried and doused with hot sauce. The sandwiches are typically sold in food shacks and similar eateries.15Hillman H. Famous Caribbean dishes. http://www.hillmanwonders.com/cuisines/caribbean_famous_foods.htm. Accessed July 26, 2013.Google ScholarYES. Ingredients are acceptable.Ground provisionsIncludes tubular root “underground” vegetables: sweet potatoes, cassava (yucca), eddoes, tania, and yams. Plantains and breadfruit, although not grown in the ground, are also considered to be ground provisions because they are often cooked with tubular root vegetables.16Nelson C. Ground provisions. About.com Latin Caribbean Food. http://latinfood.about.com/od/latincaribbeancuisine101/a/Ground-Provisions.htm. Accessed July 27, 2013.Google ScholarNO. Most of these are high in potassium unless they are leached.JerkThe words “jerk” and “jerky” originally referred to the process of rubbing spices and acidic hot peppers onto strips of meat to tenderize and preserve them. There are many jerk seasoning combinations in the islands, most of which call for scallions, thyme, allspice, hot peppers, onions, and garlic. Some jerks use citrus juice or vinegar to add tartness or molasses to add sweetness. Typically used on chicken or pork, jerk also complements fish dishes.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES. Personally, this is the best way to spice up meats without adding salt!Keshi yenaA shrimp (or chicken or beef) mixture is baked inside of a hollowed whole Edam cheese ball. This is famous in Aruba.15Hillman H. Famous Caribbean dishes. http://www.hillmanwonders.com/cuisines/caribbean_famous_foods.htm. Accessed July 26, 2013.Google ScholarNO. High in phosphorus because of the amount of cheese used. One serving has ∼900 mg of phosphorus based on a recipe.17Nutritional Facts: Keshi yena (Aruba). http://www.food.com/recipe/nutrition?rid=469566. Accessed July 27, 2013.Google ScholarMojitoCuban cocktail made with rum, lime, and soda water.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarIN MODERATION and include in your fluid allowance. NO if alcohol is contraindicated with your medication.Mountain chickenPopular in Dominica. Mountain chicken, or frog legs (colloquially referred to as crapaud, pronounced crappo), is heavily seasoned and stewed, boiled, or fried until golden brown. So tastily done, you will not believe it is not chicken.18Directory of Caribbean-American Restaurants, Cuisines, & Fast Food Outlets. National dishes & local favorites from the islands of the Caribbean. http://www.caribbeanamericanfoods.com/?page=island_dishes. Accessed July 27, 2013.Google ScholarYES. Choose allowed sides, especially if this is commonly served with ground provisions.Oil down or run downMade with ground provisions, including breadfruit, and served with pig tail, salt beef, or your choice of meat. Prepared as a main entree.18Directory of Caribbean-American Restaurants, Cuisines, & Fast Food Outlets. National dishes & local favorites from the islands of the Caribbean. http://www.caribbeanamericanfoods.com/?page=island_dishes. Accessed July 27, 2013.Google ScholarNO. Ground provisions are high in potassium.PaellaOf Spanish origin, paella generally consists of rice topped with chicken, pork, chorizo sausage, shrimp, clams, mussels, and peas in a chicken saffron stock. However, paellas do not have a set list of ingredients and are as varied as the chefs who create them.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES. Most ingredients are allowed. May delete chorizo sausage because of its high sodium content.PicadilloGround (or diced) pork or beef is cooked with green peppers, olives, chilies, garlic, and more. Famous in Cuba.15Hillman H. Famous Caribbean dishes. http://www.hillmanwonders.com/cuisines/caribbean_famous_foods.htm. Accessed July 26, 2013.Google ScholarYES. Do not eat potatoes if included in the mixture.Rice and beansA simple but artfully seasoned side dish for entrees. This food is served a million times a day in the Caribbean Islands.12Simone A. South Florida tropicals: Boniato. Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Fact Sheet FCS 8517 (July 2004). http://edis.ifas.ufl.edu/pdffiles/HE/HE61000.pdf. Accessed July 27, 2013.Google ScholarYES as a main entrée and if beans are leached. However, if eaten as a side of a meat dish, the total intake of a meal may be high in potassium and phosphorus.Ropa viejaShredded beef in a spicy sauce.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google Scholar Some variations contain tomatoes (6 oz/6 servings) or coconut milk (8 oz/8 servings).YES. This is sometimes served with plantains or tostones: do not eat this.RotiExemplifies the heavy influence that Indian cuisine has had on Caribbean cuisine. It begins with a round, Indian flat bread called a “roti” or “paratha” that is wrapped around a big dollop of curried goat, chicken, shrimp, pork, or vegetables.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES. Watch for the vegetables included in this dish.SalsasIntensely flavored “little dishes” halfway between a condiment and a side dish. These varied combinations of fruits, vegetables, spices, herbs, and chili peppers add an intense flavor “kick” to any meal and are simply and healthfully prepared.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarVARIED. Depending on the fruits or vegetables used.SaltfishSaltwater fish that is salted and dried. Most often it is made with cod, but it can be made with mackerel, herring, or haddock. Served with ackee as a specialty in Jamaica. Referred to as bacalao on the Spanish-speaking islands and morue on the French-speaking islands. Bujol is a salted codfish salad made with onions and peppers.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. High in sodium content. 100 g (3 ounces) of saltfish contains 400 mg sodium.19Woolery M. “Our National Dish—What's in It?”. http://jamaica-gleaner.com/gleaner/20120815/health/health3.html. Accessed July 27, 2013.Google ScholarSorrel (or roselle)A tropical flower grown throughout the islands, it is boiled with other ingredients such as cloves, orange zest, and ginger and then sweetened to make drinks, jams, and jellies. The spicy-tart beverage is a beautiful raspberry-grape color and is a Christmas tradition throughout the English-speaking islands.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarYES. Include in fluid allowance. Approximately 1 cup of raw sorrel (119 mg potassium)5Lancashire R. Jamaican Ackee. Available at: http://wwwchem.uwimona.edu.jm/lectures/ackee.html. Accessed November 1, 2013.Google Scholar is needed to make 10 cups of sorrel juice.Stamp and goCodfish patties (fritters) fried in heavy batter that has been flavored with onions, annatto, and chilies. Popular in Jamaica. “Stamp and go” was a command given to 17th century English sailors when they had a task to do, such as pulling on a rope.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO if salted fish is used. YES if unsalted fish is used. Both options are now offered.TostonesTostones are green plantains sliced and fried, pounded flat, and refried to form crispy chips.4Bahama Breeze. All about Caribbean cuisine. http://www.bahamabreeze.com/menus/cuisine Accessed July 26, 2013.Google ScholarNO. High in potassium. Refer to plantain information. Open table in a new tab Other fruits grown in the Caribbean Islands: YES—lemon, lime, pineapple, tangerine, watermelon. NO—avocado/guacamole, banana, cantaloupe, honeydew, canned tropical fruit salad. Other vegetables: YES—bamboo shoots (canned), cactus (nopales), hearts of palm (½ cup canned), and watercress (raw). NO—bamboo shoots (fresh), hearts of palm (fresh), and tomatoes.
Referência(s)