The Charm of Cayman Cuisine

The late and great Anthony Bourdain enjoying fresh, inspired local dishes at the 2017 Cayman Cookout.

As the culinary-enthused crowds evacuate our fine shores, hearts full and bellies bursting after the gastronomical extravagance of Grand Cayman’s most loved food festival, Cayman Cookout, we take the opportunity to reflect on classic Caribbean dishes that excite and draw people to Grand Cayman. Gluttons and gourmands from all over the world, every creed, religion, and culture come here to experience Cayman cuisine and the rich food history of Cayman.

Before we can make sense of Cayman's iconic flavors, a brief walk through its history of colonization is essential. It may be disputed exactly who among the early European explorers were first to lay sight on the Cayman Islands, Christopher Columbus in 1503 being the most commonly referenced. Native populations inhabiting nearby coastal regions are known to have crafted canoes, some as long as 80ft. This fact suggests that, most likely, Europeans weren't the first wanderers along Cayman's shoreline.

British hegemony quickly overran Spanish control of the Caribbeans by the mid-seventeenth century. During this time, slave boats from Africa's west coast brought in a diverse array of peoples. Each one bringing with them their rich tradition and culture. The early turmoil helped produce what has become an exquisite melting pot of peoples and cultures.

Geographic and Environmental Influences

Due to a unique climate and humid soil conditions, the island boasts a rare selection of fruit and vegetable varietals. Calabash, callaloo, and cassava can be found in many local dishes. Citrus fruits and mango are often used to complement and tame the other essential element - chilli. Jamaican sensibilities have further enriched Cayman’s cuisine with its homegrown collection of exotic spices and seasonings such as jerk and curry - commonly used to elevate chicken dishes.

Surrounded by sea, surrounded by seafood. Fresh seafood is abundant in Grand Cayman. Daily catch from the fishermen can be bought at the George Town harbour, should you be, and excuse the pun, early enough to catch it. Fresh favourites loved by locals and visitors alike include Tuna, Red Snapper, Mackerel, and Mahi-mahi.

Jerk-spiced Chicken - a local favourite.

Conch

Star(fish) of the show and the main (menu) attraction in Grand Cayman, is the mightily delectable Conch. Found locally in abundance it has firmly claimed its place in the basket of most-favoured national ingredients. Served as conch ceviche, conch fritters, stew or marinated with a vibrant pepper sauce, this brilliant sea snail is core to local cooking.

Fresh Cayman conch being lovingly prepared.

Rice and Beans

Caribbean style rice and beans mix to create another classic meal that is enjoyed throughout this coastal region. The trick to preparing this sumptuous dish lies in cooking the rice in coconut milk as well as the choice of aromatic spices used to season the savory rice. Scotch bonnet chiles are native to the Caribbean and are sure to inject the required amount of heat and character. Any variety of bean will do.

Cayman Style Beef

Perched comfortably in the apple of any local's eye is Cayman style beef. Due to the lack of farmland on the island, access to beef was limited which also meant it carried a large price tag. Christmas became the ideal festival for going all-out, sparing no expense or effort. Enriching the legacy of this dish even further is the unique interpretation each private resident family would contribute to the otherwise 'standard' recipe. Slow-cooked and savored, the choice and complexity of traditional seasonings, such as garlic and peppers, allows wonderful variations that still inspire the most discerning modern palates.

The hybridization of Jamaican and British influences, the bountiful marine life plus Grand Cayman's unique availability of exotic vegetables culminate in local cuisine that is both mouthwatering and unique.

Cassava

Cassava, commonly called manioc, yuca, macaxeira, mandioca and a few other names depending on where you come across it, is a woody shrub native to South America and the Phillipines and part of the spurge family. Today, cassava is one of the most loved of Cayman ingredients and forms part of every Cayman cook's repertoire, specifically heroed in Cassava cake recipes. Many Cayman cooks across the island, custodians of Cayman food culture, have been perfecting Cassava Cake recipes for decades. Every year, competitions that celebrate authentic, traditional Cayman cooking, encourage Cayman cooks to enter their best Cassava cake recipes to be tried and tested. This nurtures a sense of pride and friendly competition amongst locals, resulting in rhe betterment of the recipes, year after year.

Cayman Rundown

Similarly appreciated is a traditional dish that most Caymanians grew up with and that has been perfected and passed down from genereations, is a Caymanian take on rundown. Traditionally, rundown is a dish made up of salt beef or fresh fish, flour or cornmeal dumplings, Cayman cassava, plantain or sweet potato which is then cooked down slowly in a pot with coconut milk and flavourful Caribbean seasonings.

Of course, these are just a few of the local dishes we love in the Cayman Islands...what are yours?'