Both Amerindian and African cultures have survived in Caribbean cooking. The Amerindians grew cassava, yams, maize, arrowroot, peanuts, beans, cocoa and spices. People also ate fish, lobster and conch. They are all still used today. Typical recipes are often based on African dishes brought by the slaves. There are also strong influences from later immigrants like the Chinese and Indians. Each island has its own speciality. In Barbados, flying fish and chips is a popular lunch, while coucou is a filling dish made from breadfruit or cornmeal. In Grenada, also known as the spice island, nutmeg jelly is good for breakfast. Mountain chicken in Dominica is really the legs of a large frog. The East Indian influence is strong in Trinidad. Rotis are a filling and tasty lunch, made of a round, flat bread filled with a peppery stew, shrimp or vegetable curries. Shark-and-bake is a spicy sandwich of fried shark with a variety of sauces, often eaten on the beach. Cooking is also spicy in Jamaica, where curried goat is a popular dish.   “In the English Speaking World”