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Jamaican cuisine

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Jamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, African, and the Spanish, Indian, British and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.

Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod). Jamaican cuisine has been adapted by African, Indian, British, French, Spanish, and Chinese influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.

Jamaican cuisine has spread with emigrations, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other areas.

History

Women selling desserts in Kingston, Jamaica, c. 1899

Development of the cuisine

African cuisine developed on the island as a result of waves of slavery such as Rice and Peas, which is argued to be similarly cooked like the Ghanaian Waakye, Callaloo from the Angolan dish "Calulu", and Jerk chicken from West African seasoning techniques. The fruit of the most popular Jamaican dish, Ackee, was also brought to the Island by West African peoples. The Spanish, the first European arrivals to the island, contributed dishes such as the vinegary escovitch fish (Spanish escabeche) contributed by Spanish Jews. Later, Cornish which could be argued influenced the development of the Jamaican patty, a pasty styled turnover filled with spiced meat. More Chinese and East Indian influences can also be found in Jamaican cuisine like Roti and Curry Goat as a result of indentured labourers who replaced slaves after emancipation brought their own culinary talents (especially curry, which Jamaican chefs sometimes use to season goat meat for special occasions).

Jamaican Cuisine and the Rastafarians

Jamaican cuisine includes Rastafarian influences but not entirely. Rastafarians have a vegetarian approach to preparing food, cooking, and eating, and have introduced a host of unique vegetarian dishes to the Jamaican cuisine. Rastafarians and Seventh-day Adventists do not eat pork, and the strict ones do not eat meat, including poultry and fish. However, pork is a very popular dish in Jamaica. Stew pork and jerk pork is one the most popular ways to prepare it. There are even some who believe in cooking with little or no salt, which is referred to as the 'Ital' way.

Ackee fruit
Video demonstrating cooking curry chicken with rice
Jamaican patties and Red Stripe beer
Stamp and Go and callaloo fritters
Main article: List of Jamaican dishes
Ackee and saltfish
A Jamaican patty wrapped in coco bread

A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled green bananas, and fried dumplings.[1]

Main courses

Soups

Side dishes

Breads and pastries

Bammy flatbread

Beverages

Irish Moss drink in can and over ice

Desserts and sweets

Mango and soursop ice cream are two popular desserts. Jamaican ice cream comes in popular flavours like grapenut and rum and raisin.

Other popular desserts include potato pudding, gizzada (a small tart shell with sweet spiced coconut filling), grater cake, toto (dessert) (a small coconut cake), banana fritters, coconut drops, plantain tart.

Tie A Leaf, or blue drawers is a dish made by combining a starch (usually cornmeal or cassava) with coconut milk, then wrapped and tied in banana leaf before boiling.

Asham is parched corn that is ground and combined with brown sugar.

Bustamante Backbone, named after the first Prime Minister Alexander Bustamante, is a candy.

Jamaican food abroad

Jamaican coco bread from a Los Angeles bakery

Jamaican cuisine is available throughout North America, the United Kingdom, and other places with a sizeable Jamaican population. In the United States, a large number of restaurants are located throughout New York's boroughs, Atlanta, Fort Lauderdale, Washington DC, Philadelphia, and other metropolitan areas. In Canada, Jamaican restaurants can be found in the Toronto metropolitan area, as well as Vancouver, Montreal, and Ottawa. Jamaican dishes are also featured on the menus of Bahama Breeze, a US-based restaurant chain owned by Darden Restaurants.

Golden Krust Caribbean Bakery & Grill is a chain of about 120 franchised restaurants found throughout the U.S. These restaurants sell Jamaican patties, buns, breads, and other popular Jamaican dishes. They also supply food to several institutions in New York.

See also

References

  1. ^ Deborah S. Hartz Authentic Jamaican breakfast Aug 1, 1991 Ocala Star-Banner page 44
  2. ^ Dictionary of Jamaican English By Frederic Gomes Cassidy, Robert Brock Le Page page 420
  3. ^ "Newsday – The Long Island and New York City News Source". Pqasb.pqarchiver.com. 1987-02-04. Retrieved 2013-03-15.
  • Media related to Cuisine of Jamaica at Wikimedia Commons
  • clixlr8.com - A Recipe Guide On How To Bake Jamaican Sweet Potato Pudding By Elaine A. Ayre
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