Floribbean

Floribbean cuisine is found in varying forms in Florida restaurants and in the homes of many Floridians throughout the state. The essence of what makes a particular dish "Floribbean" is similar to that of certain other aspects of variable Floridian culture: it is influenced by visitors and immigrants from all over the world, but especially from the Caribbean (with notable influence from Haiti, the Bahamas, Barbados, Jamaica, Trinidad and Tobago), Cuba and Puerto Rico. In the case of southern Florida in particular, a subdivision called Latin-Floribbean or Hispano-Floribbean cuisine also borrows features of Latin American cuisine from such countries as Mexico, Cuba, Puerto Rico, Colombia, Argentina, Brazil, and the Dominican Republic, adding more influences to the mix (along with the USA Common Wealth of Puerto Rico. To distinguish the Latin Caribbean style from the non-Latin Caribbean style, the terms Afro-Floribbean cuisine and Indo-Floribbean cuisine are sometimes used, as the majority of the Caribbean islands have substantial populations of African or Indian heritage, descendants of slaves or immigrants transported to the islands colonized by British, French, and Dutch settlers.

The arrival of several waves of Caribbean, Hispanic, and Asian immigrants to Florida since the late 1800s has played an important role in the development of Floribbean cuisine. The use of seafood, as well as of Asian and Caribbean ingredients and cooking methods have made Floribbean cookery generally healthier than meat- and fat-heavy cuisines. Floribbean-style cooking also incorporates an exotic spice pantry: red curry, lemongrass, ginger, and scallions are as commonly used today in Floribbean cookery as grits and cobbler are in other parts of Florida.

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