Jamaican Cuisine
from www.whats4eats.com and https://en.wikipedia.org/
Culinary Influences
The first cooking on the island of Jamaica was by the Arawak Indians (named the Tainos by anthropologist Constantine Samuel Rafinesque in 1836) who made use of native produce and meats. Fish, corn, cassava and callaloo - a green similar to spinach - were mainstays of the diet. These indigenous inhabitants developed dishes such as jerk meats, roasted fish, bammy, cassava bread and pepperpot (made with callaloo and scotch bonnet pepper). Taíno influence can also be found in dishes like turned cornmeal, duckunoo, Jamaican hominy corn porridge and Saturday beef soup. They are believed to have kept a stock pot in which meat, fish and vegetables were collected for soup. According to historian, James Delbourgo, the brewing of cocoa beans which led to the recipe for chocolate milk and traditional Jamaican chocolate tea, was being done by the Taínos, as far back as 1494.
With European settlement and the introduction of slavery, English puddings and pasties and African yams, okra and ackee - a tree fruit used as a vegetable - entered into the repertoire. After the abolition of slavery the British brought over indentured servants from India, and various curries became popular. But Jamaican curry powder is different than the curry powder Britain developed to make Indian curries. Both contain turmeric as well as coriander and fenugreek. Perhaps the biggest thing that makes Jamaican curry powder stand out from other curry powders is the use of allspice and thyme, which are central to Jamaican cooking. Over time, the spice mixes of India blended with the flaovrs of Jamaica, and curry powder evolved into the spice mix that is used today in Jamaica.
Some Jamaican dishes are variations of cuisines brought to the island from elsewhere, which are often modified to incorporate local produce and spices. Many others are novel or Creole dishes, created from a fusion of dishes, techniques and ingredients from different cultures— which have developed locally over time. Chinese immigration expresses itself in the popularity of sweet-sour dishes.
Common Ingredients
Ingredients in wide use on Jamaica include bananas, breadfruit, chocho (or chayote, a type of squash), bok choy, butterbeans, pawpaw (papaya), lime and avocados (known in Jamaica as pears). Pork, chicken, fish and shellfish find their way into various dishes. Allspice and thyme are typical seasonings in Jamaican cooking, and the super-hot Scotch bonnet pepper adds fiery punch to almost everything. Jamaica rum lends itself to a variety of tropical drinks. And Blue Mountain coffee, grown in the interior, is a world famous export.
Popular Dishes
Goat curry is special occasion food and shows the influence of East Indian cuisine in Jamaica. Ackee and saltfish is a mixture of salt cod and the scrambled-egg-like fruit and is considered the national dish. Perhaps the most widely known and beloved of Jamaican food is jerk. This method of grilling meats originated with the Arawaks and involved cooking marinated meat over a fire of pimento wood. The pimento tree is the source of allspice, a beloved Jamaican flavoring, and allspice finds its way into every jerk recipe. Jamaican patties along with brown stew oxtail, various pastries, fried dumplings, breads and beverages are also popular.
The vegetarian cooking of the Rastafarians, called Ital cuisine, is an important subcomponent of Jamaica's food culture. Ital focuses on not only the nutritive value of food but also on its medicinal effects.
Typical Jamaican Dishes
Appetizers
Soups and Stews
Salads
Poultry
Meats
Fish and Seafood
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Vegetables and Beans
Breads and Grains
Sauces and Condiments
Desserts
Beverages
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