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Caymanian : There is a cuisine unique to the Cayman Islands, and many of the traditional recipes reflect a way of life which is slowly disappearing. Most Caymanian recipes rely on simple ingredients, but the preparation of these dishes is often time-consuming. Traditional fare like Bullrush pudding, custard-topped cornbread, whelk pie, Crab backs and heavy cake require both a skilled cook's experience--and patience to make.
Although you would seldom find these on any restaurant menu today, many opportunities remain to sample real Caymanian cooking in Grand Cayman, Cayman Brac and Little Cayman. Seafood plays an important role here and our traditional national dish is still turtle, served as soup, stew or braised turtle steaks.
However, no dish better defines Caymanian cuisine than the versatile conch (pronounced KONK.) This large pink mollusk, still found in Cayman waters, can be prepared in a variety of ways: cooked with onions and spices in coconut milk as conch stew; cracked conch fritters or chowders or sliced raw very thin in a simple lime and onion marinade and served like ceviche.
Since freezing does not improve the quality of any vegetable, it is important
to start with fresh green pods. Avoid pods longer than 2 to 2-1/2 inches
long. Okra that is at pea
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