A sizeable portion of these immigrants were destined for Trinidad and Tobago, Cuba, Jamaica, and Guyana.
The first groups of Chinese immigrants were forcibly kidnapped or deceived into making the journey, although this practice was curbed somewhat by an agreement between British and Chinese authorities to formally supervise recruitment processes.
From then on, families were encouraged to emigrate, although often without being completely informed of the working and living conditions or their contractual obligations.
The period from 1860 to 1866 saw a relatively large influx of immigrants, bringing the local Chinese population in British Guyana to a peak of 10,022 in 1866.
Dishes from nation-specific restaurants are often variations on local specialities, in addition to more widely known food items: Caribbean Chinese restaurants enjoy considerable popularity in Toronto,[1] as well as New York and Florida.