Welcome to the summary page for FabulousFusionFood's Cayman Islands recipes, part of the Caribbean. This page provides links to all the Caymanian recipes presented on this site, with 22 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Cayman Islands, is a self-governing British Overseas Territory. The capital city is George Town on Grand Cayman, which is the most populous of the three islands.

Caymanian cuisine is in a big proportion very similar to Jamaican cuisine and it also preserved specific British influences. Traditional dishes are frequently prepared with fish, seafood, vegetables and spices. Fish and seafood are the main ingredients for any Cayman dish; the most popular are tuna, turtle, snapper, mackerel and mahi-mahi which are usually prepared with tomato, onion and peppers.

Cayman Islands, is a self-governing British Overseas Territory, and the largest by population. The 264-square-kilometre (102-square-mile) territory comprises the three islands of Grand Cayman, Cayman Brac and Little Cayman, which are located south of Cuba and north-east of Honduras, between Jamaica and Mexico's Yucatán Peninsula. The capital city is George Town on Grand Cayman, which is the most populous of the three islands.

The Cayman Islands is considered to be part of the geographic Western Caribbean zone as well as the Greater Antilles. The territory is a major offshore financial centre for international businesses and the rich mainly due to the state charging no tax on income earned or stored.

With a GDP per capita of US$109,684 the Cayman Islands has the highest standard of living in the Caribbean, and one of the highest in the world.[9] Immigrants from over 140 countries and territories reside in the Cayman Islands.

As of 2017, no evidence has been found that the islands had been occupied before their discovery by Europeans. The Cayman Islands got their name from the word for crocodile (caiman) in the language of the Arawak-Taíno people. It is believed that the first European to sight the islands was Christopher Columbus, on 10 May 1503, during his final voyage to the Americas. He named them 'Las Tortugas', after the large number of turtles found there (which were soon hunted to near-extinction). However, in succeeding decades, the islands began to be referred to as 'Caimanas' or 'Caymanes'.

Etymology: Puerto Rico is Spanish for 'rich port'. Puerto Ricans often call the island Borinquen, a derivation of Borikén, its Indigenous Taíno name, which is popularly said to mean 'Land of the Valiant Lord'. The terms boricua, borinqueño, and borincano are commonly used to identify someone of Puerto Rican heritage, and derive from Borikén and Borinquen respectively. The island is also popularly known in Spanish as La Isla del Encanto, meaning 'the island of enchantment'.

England took formal control of the Cayman Islands, along with Jamaica, as a result of the Treaty of Madrid of 1670. That same year saw an attack on a turtle fishing settlement on Little Cayman by the Spanish under Portuguese privateer Manuel Ribeiro Pardal. Following several unsuccessful attempts at settlement in what had by then become a haven for pirates, a permanent English-speaking population in the islands dates from the 1730s. With settlement, after the first royal land grant by the governor of Jamaica in 1734, came the introduction of slaves. Many were purchased and brought to the islands from Africa. That has resulted in the majority of native Caymanians being of African or English descent.

Etymology The two islands sighted were Cayman Brac and Little Cayman. A 1523 map showing all three islands gave them the name Lagartos, meaning alligators or large lizards, but by 1526 the Caymanas was being used. The name is derived from the Carib Indian word for the marine crocodile, which is now known to have lived on the islands. This name, or a variant, has been retained ever since. Thus, the word eventually developed into Cayman and adding the word islands, we became the ‘Cayman Islands’.

Caymanian Cuisine:

After being colonized first by Jamaica and then by the British, Cayman Islands remained under British dependency since 1962. Traditional Cayman Islands cuisine is very tied to Jamaican cuisine and they also kept British influences in their cooking, but you can as well find a large variety of international dishes with a local twist. As for traditional dishes the main ingredients are coconut, plantain, cassava, yams, rice and peas. Jamaican cuisine enriched Cayman’s cuisine by offering a large variety of spices such as jerk, curry and other exotic seasonings. The humid soil provides a large variety of exotic fruits and vegetables such as yellow squash, avocados, callaloo (Caribbean spinach), cassava, calabash, spring onions, pineapples, tomatoes, peas, chili, peppers a great range of citrus fruits such as oranges, lemons, limes, grapefruits, bananas and plantains, sweet potatoes, yams and mangoes.

Cayman Islands cuisine is in a big proportion very similar to Jamaican cuisine and it also preserved specific British influences. Traditional dishes are frequently prepared with fish, seafood, vegetables and spices. Fish and seafood are the main ingredients for any Cayman 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 breakfast with ackee which is a fruit whose appearance when cooked is similar to scrambled eggs.