Cuisine of Jamaica includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island and also 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 salt fish (cod) (the national dish of Jamaica)
- fried plantain
- "jerk"
- steamed cabbage
- "rice and peas" (pigeon peas or kidney beans).
Jamaican Cuisine has been adapted by African, British, French, Spanish, Chinese and Indian influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.
Notes: Jerk, a distinctly Jamaican style of barbecued meat and chicken, is now one of the most popular Jamaican foods worldwide (in the illustration)
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