21/10/2024
When you think of the Cayman Islands, it’s easy to picture sun-drenched beaches, swaying palm trees, and crystal-clear waters. But there’s another essential part of Cayman’s identity that you absolutely shouldn’t miss: the food. Caymanian cuisine isn’t just about feeding the belly; it’s about feeding the soul, weaving a tapestry of flavors, culture, and history that tells the story of the island’s people. From its earliest settlers to today’s bustling food scene, Cayman’s culinary journey is as rich and diverse as the island itself.
So, let’s take a trip back in time, one delicious bite at a time, and explore the history of Cayman’s food and its beloved national dishes.
Cayman’s cuisine is a melting pot of influences from the Caribbean, Africa, Europe, and Central America, all simmering together over the years to create something truly unique. The earliest Caymanians were indigenous people who relied on what the land and sea provided, and while their direct culinary traditions may have faded, the spirit of using fresh, local ingredients has remained a cornerstone of the island’s food culture.
Before the influx of settlers, Cayman was a quiet, uninhabited trio of islands. The first European explorers who stumbled upon Cayman, including Christopher Columbus in 1503, noted the abundance of turtles in the waters. By the 1600s, seafarers began stopping by for turtle meat, which was a convenient (and delicious) source of food for long voyages. This laid the groundwork for what would become one of Cayman’s most iconic dishes—turtle stew.
As people began to settle on the islands, they relied heavily on what they could fish, farm, and forage. Local staples included fish, wild boar, plantains, and breadfruit, and many dishes were cooked over open fires, a technique that endures in Cayman’s barbecue culture today. The introduction of crops like yams, cassava, and corn from West African and Central American influences helped diversify the local diet.
Now, let’s take a closer look at the dishes that have come to define Cayman’s culinary identity. These aren’t just meals—they’re a celebration of Cayman’s history, culture, and the island’s spirit of resilience and ingenuity.
When you talk about traditional Caymanian food, it’s impossible not to mention turtle stew. For centuries, the green sea turtle was a primary source of protein for Caymanians. The island’s waters were once teeming with turtles, and turtle meat was not only a local staple but also exported to other Caribbean islands and even as far as Jamaica. Today, due to conservation efforts, wild turtle harvesting is illegal, and the meat used in turtle stew comes from sustainable farming at the Cayman Turtle Centre.
Turtle stew is a hearty, savory dish made by slow-cooking turtle meat with onions, peppers, tomatoes, and a blend of spices. The result is tender, flavorful meat that melts in your mouth, served with rice and beans or plantains on the side.
While the idea of eating turtle may surprise some visitors, it’s a dish steeped in history and tradition, symbolizing Cayman’s connection to the sea and its heritage of survival and self-reliance.
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Fish rundown (or “rundown” for short) is another Caymanian classic that reflects the island’s love for seafood. The name comes from the way the dish is cooked—by letting fish simmer slowly until it breaks down into a rich, flavorful sauce.
Rundown is typically made with fish, coconut milk, onions, tomatoes, peppers, and seasoning. The ingredients are cooked down (rundown) until the coconut milk thickens into a creamy sauce. It’s often enjoyed with breadkind (like yam, cassava, or plantains) or rice.
Fish rundown embodies the island’s “waste not, want not” attitude. It’s a dish born out of necessity, using every part of the catch, and transforming simple ingredients into something deeply satisfying.
Conch, a type of large sea snail, has long been a delicacy in Cayman. It’s harvested locally and celebrated in many dishes, but conch stew and fritters are two of the most beloved.
Conch stew features tender conch meat slow-cooked in a flavorful broth with tomatoes, onions, and spices. Conch fritters, on the other hand, are made by chopping the conch, mixing it with a seasoned batter, and frying it into crispy, golden bites of goodness.
The conch is a symbol of the Caribbean, and dishes like conch stew and fritters showcase the versatility of Caymanian cuisine, blending fresh seafood with bold, local flavors.
You can’t talk about Cayman’s food without mentioning its desserts, and cassava cake (or “heavy cake”) is at the top of the list. This is the kind of dessert that you don’t just eat; you savor it.
Cassava cake is made from grated cassava (a root vegetable), coconut milk, sugar, butter, and spices like cinnamon and nutmeg. It’s slow-baked until it’s dense, sweet, and sticky, with a caramelized crust on top.
This cake is a true example of Caymanian ingenuity—taking simple, locally-sourced ingredients and turning them into a rich, flavorful treat that’s perfect for family gatherings and celebrations. It’s a taste of the island’s past, where home-baking was a labor of love.
A staple across the Caribbean, rice and beans in Cayman is cooked with a twist—using coconut milk to add a creamy, slightly sweet flavor that’s irresistible.
This dish is made by simmering kidney beans (or “peas,” as they’re sometimes called) with rice, coconut milk, thyme, and Scotch bonnet peppers. It’s often served as a side dish but can easily be a meal on its own.
Rice and beans are the ultimate comfort food. It’s simple, nourishing, and shows how a few basic ingredients can create something truly delicious when combined just right. It’s also a great example of the African influences on Caymanian cuisine.
While traditional dishes still hold a special place in the hearts (and stomachs) of Caymanians, the island’s food scene has evolved. Today, you’ll find a vibrant mix of flavors reflecting Cayman’s status as the culinary capital of the Caribbean. From gourmet seafood restaurants serving up innovative dishes to local food trucks dishing out jerk chicken and patties, there’s something for everyone.
International influences have also added to the melting pot. You’ll find touches of Jamaican, Indian, British, and even Mediterranean cuisine blended into local dishes, creating a culinary landscape that’s as diverse as Cayman’s community. Events like the annual Cayman Cookout and Taste of Cayman highlight this fusion, bringing together local chefs, global flavors, and the love of good food that everyone shares.
Caymanian food tells a story—of the island’s history, its culture, and its resilience. From the days of turtle hunters to today’s thriving culinary scene, the food has always been about making the most of what the island has to offer. Traditional dishes like turtle stew and cassava cake might take you back to simpler times, but they’re also a reminder that good food brings people together, no matter where you come from.
So, the next time you sit down to enjoy a plate of Caymanian cuisine, know that you’re not just tasting a dish—you’re tasting a piece of history, cooked up with love and a lot of flavor.
