The Caribbean, a chain of many islands off the Southern coasts of Florida, offers a wealth of diverse, soulful, and colorful cuisine. The islands, most notably Cuba, Trinidad, Puerto Rico, Jamaica, Barbados, and the Dominican Republic and Haiti, have a long history of foreign influence. The region changed hands between the British, Dutch, French, Spanish, Danish, and American colonial powers, all of whom contributed ingredients and approaches to food, and whose presence ultimately led to a richly varied regional cuisine.

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