Authentic Caribbean recipes evoking the flavours, colour and aromas of the islands are presented in this cookbook, suitable for novice cooks. The Caribbean is a melting pot of different races, cultures and traditions and this is reflected in the food of the region. Although there are common themes and ingredients, each island has its own specialities and characteristic dishes. The book shows cooks how to create dishes such as Calaloo, a spicy soup of spinach-like leaves with crabmeat and coconut milk; Stamp and Go, a popular Jaimacan dish of fishcakes with hot pepper sauce; and Moors and Christians, a Cuban dish of rice and beans.