A Cayman Culinary Adventure

International Recipes



My first introduction to Cayman cuisine came a year ago when I first cooked Cayman food for this project. Alas, I neglected to write down the recipes at the time, and by the time I got to it I couldn't really remember what changes I'd made and how I had liked them. That meant, it was time to cook Cayman food again, and in doing so I discovered at least one great dish (the fish).

The Cayman Islands were colonized from Jamaica, so its cuisine greatly relates to that of the larger island. As you would expect, it is mostly based on seafood, its main specialty being conch (which I don't like). Caymans like spicy flavors, but I try to avoid these in my cooking so my children will eat what I make.

One thing the Cayman Islands are know for is Tortuga Rum Cake, a commercial cake that comes in little boxes. Serendipitously, it was available at Grocery Oulet when I first cooked Cayman food. I remember the cake as being pleasant enough, but not compelling.

This is what I ended up cooking this time around: