If we were to generalize the cuisine of all islands in the Caribbean chain, we could say that it’s the mélange of three or four different cuisines: French, British, Spanish and recently the USA cuisine. All of these cultures, as well as their respective culinary traditions, have played a role in forming the multi-national cuisine of the Caribbean. To summarize each region’s food habits, I will provide a few distinct dishes of some of the islands: Cuba: * Sopa de Frijoles * Quimbombo Roast Pork and okra Stew with plantain * Barbara 's Bunuelos - cassava Fritters with Sweet lime Syrup