A Fresh, Modern Approach of Presenting Caribbean Inspired Cuisine

In order to understand and appreciate our flavors, you must first understand the origin and History of Caribbean Cuisine.

The food of the Caribbean is truly a melting pot. Influenced by many different cultures throughout history, Caribbean CUISINE encompasses the true meaning of fusion.

The Taíno, Arawak and Carib who inhabited the Caribbean islands first, are the pioneers who set the tone for what we now call Caribbean gastronomy. The Indigenous Peoples are credited for cooking techniques such as cooking in clay-pot. Their diet consisted mainly of seafood, fruits and vegetables, often utilizing them in their main dish.

The Africans, who then were brought over by the Europeans, to serve as slaves, added their traditional food culture to the Caribbean such as okra, Ackee, Callaloo, and Saltfish amongst others. The slaves then blended their cooking traditions with the indigenous food and created what we now know as fusion cuisine. 

As the Caribbean became the trade capital of the new world, so increased the influences of Caribbean food from different cultures from around the world such as France, Portugal, India, Spain and Asia. With the introduction of ginger, figs, sugar cane, grapes, coconuts, tamarind, corn, squash, chili pepper, plantains and spices the Caribbean cuisine transcended to a real culinary Mecca.

Today the culinary industry has evolved immensely and with it so has the culinary industry of the Caribbean. At Manjay we have taken traditional Caribbean flavors and added the trendiness of todays’ gastronomy to modernize our Caribbean concept. We’ve taken items such as the Cuban Sandwich (Cuba), Roti (Barbados), Mofongo (Puerto Rico) and Griot (Haiti) and added our own touch to these items without compromising the traditional flavors and methods, to create the perfect harmony of flavors.

Christian Dominique