"Traditional" recipes in American (current and former) colonies prominently featuring canned ingredients: Puerto Rico, Northern Mariana Islands, U.S. Virgin Islands, and American Samoa, Guam, Philippines, Hawaii.
Do we as the respective diasporas have a shared experience through this food/mapped/history/colonization ?
The cuisine is a culinary mejunje, or mix, of Indigenous, African, Spanish and American ingredients and techniques. In “Eating Puerto Rico,” the food historian Cruz Miguel Ortíz explores how Indigenous herbs and root vegetables; African plantains and coconuts; Spanish olive oil, pork and tomatoes; and American canned foods form the mestizo or Creole cuisine exemplified on the island. And the culinary bricolage of the island continues to expand as a younger generation of farmers and chefs insist on modernizing the cuisine.
The Hawaiian Islands, together with the distant Palmyra Island and Stewart Islands, became the Territory of Hawaii, a United States organized incorporated territory, with a new government established on February 22, 1900. Sanford Dole was appointed as the first governor. ʻIolani Palace served as the capitol of the Hawaiian government until 1969.