Country Captain as part of her Diamond Jubilee celebrations. In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine. Country captain originated in India
Okinawan cuisine manner. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain invaded the Ryukyus, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine. Okinawa was administered by the United States after World War II, during which time various canned foods were popularized. American hamburger shops entered into the Okinawa market earlier than on the mainland. It was during this period that Okinawans became familiar with Americanized food culture. The cuisine