The history of Latin American, South American and Caribbean foods is a rich, diverse narrative shaped by indigenous cultures, European colonisation and African influences.

The region’s food traditions have evolved over thousands of years, creating a wide variety of dishes that are distinct and deeply connected to its history and geography. Although we may share a similarity in our ingredients, the uses can vary widely.

These Latin and Spanish cuisines utilise bright, hot, sour and sweet flavours from plants, herbs and fruits. Familiar ingredients like tamarind, guava, limes, peppers–hot and sweet, onions–red and white, cilantro, garlic, orange, pineapples, corn and rum are just some of the indigenous flavours that form the base of our Spanish and Latin neighbours.

Yes, these ingredients all form a part of our cuisine as well but it’s only when we take the time to create one of their speciality dishes, can we truly appreciate how magnificent a dish can be when ingredients are manipulated in a non-familiar way.

Orange flan

[caption id="attachment_1147797" align="alignnone" width="1024"] Flan -[/caption]

⅓ cup sugar

⅓ cup water

4 eggs

1 cup sugar

12 ozs full cream milk

¼ tsp nutmeg

½ tsp cinnamon

1 tsp vanilla

1 tsp grated orange zest

In a heavy bottomed saucepan, place 1 cup sugar with water and cook until sugar turns to a caramel.

Pour caramel into the bottom of a glass pie plate, swirl plate to cover bottom with caramel, set aside.

In a bowl, beat eggs with sugar and milk; add nutmeg and cinnamon, zest and vanilla.

Strain mixture and pour into caramel-lined plate.

Place pie plate into a pan of water and bake in a preheated 350F oven for 30 to 35 minutes until a knife inserted into the centre comes out clean.

Remove and cool.

Invert before serving.

Serves 4 to 6

Kingfish ceviche with habanero

[caption id="attachment_1147796" align="alignnone" width="995"] Kingfish ceviche - Wendy Rahamut[/caption]

Ceviche is a Spanish-Caribbean delicacy. The history and origin of ceviche date back to the pre-Colombian cultures of the Peruvian coast, particularly the Mochica, which preserved fish with

chicha (a fermented corn beverage) and salt.

With the arrival of the Spaniards, lime was incorporated into the ceviche recipe, leading to the modern version we know today. Delicious when the freshest fish is used, the fish is marinated in tons of fresh lime juice, which transforms the fish to a tender and delicate texture. It is then married with an array of fresh herbs, vegetables and fresh habanero to make an addictive first course. It is best consumed the day it is made.

1 lb kingfish fillet, fresh not frozen

6 limes

1 small red onion, finely chopped

1 yellow habanero pepper, seeded and finely chopped

2 tomatoes, diced

2 young cucumbers, thinly sliced

1 small bunch chadon beni, sliced into chiffonade

olive oil

Salt and black pepper

Wash the kingfish and cut into dice about ¼-inch, place into a glass bowl.

Slice limes into two and squeeze all onto fish.

Let