Jamaican cuisine

Jamaican cuisineincludes a mixture of cooking techniques, flavours and spices influenced byAmerindian,West African,Irish,English,French,Portuguese,Spanish,Indian,ChineseandMiddle Easternpeople who have inhabited the island.It is also influenced by indigenous crops, as well as, crops and livestock introduced to the island fromMesoamerica,Europe, tropicalWest AfricaandSoutheast Asia— which are now grown locally. A wide variety ofseafood,tropical fruitsandmeatsare available.
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 orCreoledishes, created from afusionof dishes, techniques and ingredients from different cultures— which have developed locally over time. Popular Jamaican dishes includecurry goat, frieddumplings,brown stewoxtail,ackee and saltfishandjerk.Jamaican pattiesalong with various pastries, breads and beverages are also popular.
Jamaican cuisine has spread with migration, between the mid-17th and 20th centuries. Contingents of Jamaican merchants and labourers, who settled in coastalLatin America,to establish businesses, and  work in agriculture and the construction of railroads, ports and thePanama Canal,contributed Jamaican dishes to the region.Also, Jamaicans who have sought economic opportunities in other parts of the world,have spread their culture and culinary practices.
The indigenous inhabitants ofJamaica, theTaínos, developed dishes such asjerkmeats,roastedfish,bammy,cassava breadandpepperpot(made withcallalooandscotch bonnet pepper).Taíno influence can also be found in dishes liketurned cornmeal,duckunoo,Jamaicanhominycorn porridge andSaturday beef soup. They are believed to have kept a stock pot in which meat, fish and vegetables were collected for soup.The Taínos also made intoxicating drinks from cassava and maize,as well as, a tree-bark based drink known for its health benefits, calledmauby, which was also made withmâ’bi, theArawakword for sweet potato.
Many native crops and local staples, like peppers (scotch bonnet,cayenneand other cultivars)andbeans(likekidney beans) were taken to Jamaica incanoesfrom Mesoamerica— along withcorn,sweet potato,cacaoandcassava.They also cultivatedchayote(cho cho),coco,squash,pumpkin,yam,peanut,guava,potato,pineapple,starapple,papaya, and other local ingredients.According to historian,James Delbourgo, the brewing ofcocoa beanswhich led to the recipe forchocolate milkand traditional Jamaicanchocolate tea, was being done by the Taínos, as far back as 1494.He also mentioned the Spanish and Africans' use of cacao on the island.
Cooking techniques likejerking,grilling,roasting,smokingandbarbecuing, as well as, the use ofearth ovens,charcoal,pimentowood, plantain orbanana leavesandcorn husksto cook, can be traced back to them.Food colouring withannattowas inherited from the Taínos,as well as, tools which were used to grind cocoa beans, corn, and cassava for flour and bammy the traditional way— these include stone and woodenmortars,pestles, grinders andgraterscalledmetate,manoandguaio /guayo,a long funnel-shaped basket called amatapi(for extracting cassava juice),and a flatearthenwaregriddle (burén) used for baking cassava breads.
TheSpanish, the first European arrivals to Jamaica, contributed many dishes and introduced a variety of crops and ingredients to the island— such asAsian rice,sugar cane,citruslike sweetorange,sour orange(Seville and Valencia), lime andlemon,tamarind, cacao,coconut,tomato,avocado,banana,grape,pomegranate,plantain,lettuce,carrot,figand many other fruits and vegetables.They also broughtcattle,goat,pigand otherlivestockthat are eaten on the island,as well as,rum,herbs and spices such asrosemary,thyme,garlic,onion,oregano,gingerand others.
Many beans / peas dishes,stews,fishandrice dishesthat are Jamaican staples, originated inSpain.Spanish culinary contributions include the vinegaryescovitch/escoveitchfish (Spanishescabeche),Creole dishes likerice and peas, JamaicanSpanish rice,stewslikebrown stewmeats (chicken, pork, cow foot, oxtail etc.),stew peasandred peas soupwithcured meats,as well as, the soaking of fruits in wine for desserts like JamaicanweddingandChristmas cakes.Spanish and Portuguese Jewswho had escaped theinquisitionin the 1500s, also introduced coconutmacaroons,gizzada,steamedandfried fish, and saltedcodfishwhich is used in breakfast dishes and Jamaica'snational dish—ackee and saltfish. It has become a staple from the time it was eaten by enslaved Africans as a long-lasting source of affordable protein. TheJamaican patty, apastyorempanada-styledturnoverfilled with spiced meat may have been influenced by the Spanish andCornish.Sweets likepeanut drops / cake,coconut drops,peanutbrittleandgrater cakehave Portuguese and Spanish influences, as well as, African and Middle Eastern influences.
Cooking and preservation techniques which includestewing,frying,brining,picklingandcuring meatswere also influenced by the Spaniards.
African cuisinedeveloped on the island as a result of waves ofslaveryandindentureship, such as callaloo from theAngolandishcalulu,okraandtaro.Along with the Europeans and Indians, Africans contributed to the cultivation ofrice,cow peasandpigeon peas(known asgungolocally) in theAmericas,which are key ingredients in some local dishes. Their knowledge  of cultivating and using crops that were introduced by the Europeans, from Africa and other regions, helped to shape cuisines in the Americas including Jamaica's. African influences can be seen inone-potdishes likeseasoned rice, callaloo rice,ackee and saltfishandturned cornmeal.Dishes prepared withoffalsliketripeand bean,cow footstew,cow skinorcow cod soupandmannish water(goat head soup), were also influenced by them.They adopted and added the use of certain spices andground provisionsto variations of dishes from other cultures,as well as, Creole dishes that were created on the island during the colonial era. Jamaican sweets such asBustamantebackboneorstagga backandashamcan be traced back to the Africans, along with the names of foods like "duckunoo"and "gungo".
In the past, tools like the woodenmortar and pestlewere used to grind dried and roasted coffee and cocoa beans, as well as, clay pots called‘yabba’, were used for mixing cakes or puddings and seasoning or salting meats—both of which have African origins.
Baked goods likepuddings,rock cake,sponge cakes,fruit cakes,muffins,breads,pies,biscuitsandspiced bunwere influenced bythe British— who ruled the island until its independence, as well as,indentured labourersfromEngland,ScotlandandIrelandwho arrived on the island after theabolition of slaveryto replaceslaves. As such, JamaicanEasterbunandcheese,jams, other sweet treats likeconfectioneriesandgelatin desserts,teas,macaroni and cheese,and some colonial era Creole dishes have British influences.Sunday roastvariations which includepot roastmeats, potato and vegetables,as well as, breakfast dishes which includebaked beans(adopted fromNative Americansby the British),are made in Jamaica. British influences can be seen in the way Jamaicans prepare dinners for holidays and Sundays.Irish mossandporridgeswere influenced by the Irish and Scottish respectively.Also,deep frying, a cooking technique used to prepare dishes like Jamaicanfried chicken, frieddumplingandfestivalmay have been influenced by the Scots,along with the Spanish and Portuguese.
Staple crops likebreadfruit,Otaheite apple, variousmangoes,rose apple,coffee, rice (Gold Seede),ackeeandblack pepperwere  introduced to the island by the British.They also contributed to thedistillationof rum,which they exported and traded along withmolassesfor flour, pork and pickled fish.Additionally, the introduction and development ofbeerslikestout,porterandalecan be traced back to the British.Their influence can be found in Jamaica'stoffee-like sweet,Bustamante backbone.
Due to the migration of British settlers, enslaved andemancipatedAfro-JamaicansandCreole Jamaicansto coastalCentral America, between the 17th and 20th centuries,Jamaican dishes some of which were influenced by the British, have been contributed toBelizeand the Caribbean coast ofCosta Rica,Nicaragua,Panama,Honduras,GuatemalaandSan Andrés, Providencia and Santa Catalina.
During the period ofindentureshipother labourers migrated to Jamaica fromIndia,China,Germanyandthe AzoresinPortugal.Consequently,East Indianinfluences can be found in Jamaican cuisine likeroti,lentildishes likedhal, callaloo, and a variety ofgingerandcurrieddishes.The Indians broughtcurryandturmericto Jamaica,which have been modified to createJamaican currypowder, a key ingredient in dishes such ascurried goat/ mutton, chicken and seafood (shrimp,lobster,crab, fish andconch). Indian influences can also be found ineggplantdishes,pelau,pickledunripe mango (with salt and pepper), roasted saltfishchoka,takaridishes (with potato, mango and pumpkin),pholourieand sweets which have been modified likegulgulaandkhurma. Along with spices, they broughtjackfruit, plums, tamarind,banyan,neemandbilimbi(also calledkamrangalocally)— which is pickled and served as arelish. While Indian influences are present in some Jamaican Creole or fusion dishes, and vegetarian dishes initalcuisine (prepared by JamaicanRastafarians), some of the aforementioned (like the sweets and relish) and the cooking of unripe jackfruit andbamboo shoots(which have become popular vegetarian dishes internationally), are not widely prepared by all locals. Also, Indian restaurants are operated on the island by more recent Indian migrants (notIndo-Jamaicans), which offer flavours from India that differ from Indo-Jamaican cuisine.
A flat iron griddle calledtawah, which is used to make flatbreads, was adopted from the Indians.Thekarahipot, also used byChinese Jamaicans, originated in India.The Indians were the first to manage growing rice in Jamaica, establishing the island's first successful rice mill in the 1890s,and they  dominated the island's vegetable production until well into the 1940s.
Chineselabourers, mostlyHakka,who arrived during indentureship also contributed to Jamaican cuisine.  Chinese (especiallyCantonese) influences can be found in dishes withpak choy,mushroomandmustard.Upon arrival many of the original ingredients used in China were not available, and they were imported later, so the Chinese had to improvise and adapt in order to recreate their dishes— as such,Jamaican Chinese foodemerged. In the 1940s, Jamaican tamarind was substituted for Chinese sour plums, key ingredients in the preparation of a popular Chinese duck dish.Their most notable culinary contributions arehard dough breadand the use ofsoy sauce, ginger andescallionon meats,particularly in Jamaicanbrown stewandfricasseedishes. They also influenced other  Jamaican fusion dishes, and contributedstir-fry,chow mein,chop suey,fried rice,sweet and sourmeats / seafood,pineapple chickenand others— which can be found on the menus of non-Chinese local restaurants. In Jamaica, many Chinese restaurants have their own variations of Chinese dishes, modified with a local twist,like "Jamaicanized" fried rice with saltfish. Commonly prepared local Chinese dishes includeJamaican malahchicken, pork withmukneeorhamchoy,hot pepperchicken (pork, beef and shrimp), Chinesefive-spiceroastmeats,sui / suey mein,lo mein, "2 or 3 meat choy fan" (which includes a combination of dishes), Chinese-style curry chicken, meats cooked inblack bean sauce,shrimp, chicken or beef broccoliand others. They have also contributed condiments likeoyster sauce,hoisin sauce, sweet and sour sauce,satay sauceandscotch bonnet-infused soy sauce, sesame oiland variousnoodles.Jamaicantwist donut(a variation ofmahua) andmoon cakeare of Chinese origin.
A cast iron pot called‘Chinese karahi’(a Cantonese-stylewok) was also introduced by the Chinese,along with the pow wok and technique of stir-frying.Chinese Jamaicanfamilies who owned most of the island's bakeries, also perfected making Jamaican patties, which they commercialized locally in the 1960s and 70s— contributing to the dish's popularity and demand.
The French, possibly those who fled fromHaitiduring different periods, orFrench Jewswho went to Jamaica during the inquisition, along with the Spanish, may have influenced dishes like Jamaicanfricasseechicken,lobster thermidor,casserolesandpelaumade with chicken or shrimp. French and English influences can be found in the use ofbouillonor stock cubes, and Jamaican smokedherringpâtécalledSolomon Gundy. Many Jamaicangourmetdishes, desserts and pastries liketarts,gâteauxandmacarons, were adopted from the French.Local variations of French dishes likecrêpe,bisqueandfriesare prepared in Jamaica, often incorporating local ingredients.
A variety of French cooking techniqueshave also been adopted by Jamaicans— including cutting techniques such asbatonnetandjulienneused for vegetables in escoveitch  and stir-fry dishes, as well as,rondelle.Bouquet garni(made with escallion, thyme and other herbs) is used in local stews and soups, andbéchamel sauceorrouxare used in macaroni and cheese, stews and sauces.Other French cooking techniques which have been adopted includesautéing,blanching,braising,rotisserieandflambéingwith rum. A traditional cooking tool used for Jamaican beef and pork pot roasts, called a‘Jesta pot’(Digester pot)is of French origin.
Jamaica Blue Mountaincoffee and the introduction ofcoffea arabicato Jamaica can be traced back to one of three coffee plants sent toMartiniquebyKing Louis XVofFrance— gifted to theGovernor of Jamaicafrom theGovernor of Martinique, in the 1700s.The French who fled to Jamaica during theHaitian Revolution, partly helped with the rapid expansion of the local coffee industry— French masters and their slaves brought their experience and expertise in coffee production.
During the 17th century,Dutchtraders settled in Jamaica and they brought sugarcane fromBrazil.Also, before and during theHolocaust,Dutch JewsandPolish Jewssought refuge on the island.Between the late 1700s and 20th century,German Jews,Jews fromCuracao,Brazil,British GuianaandSurinamealso settled in Jamaica.As such, influences from other Europeans can be found in Jamaican cuisine. Jamaica's must-have cooking tool, theDutch potorDutchie, was imported from theNetherlandsby Dutch traders.It is typically used to cook meat, stew, and pot roast dishes, as well as, to bake bammies and puddings.Thecoalstove, another important cooking tool used for preparing a wide range of foods like roast breadfruit (especially outdoors), was introduced by Dutch traders during the colonial era.Dishes which have been adopted with Dutch and other European influences includecoleslaw,donuts,coconut rolls,cinnamon rolls,ginger biscuits,Black Forest cake,raisin breadandmarble cakes.
Middle Easterncontributions to Jamaica's culinary repertoire began whenSyrian,LebaneseandPalestinianpeople, mostlyChristiansand someJews,fled to Jamaica in the late 19th century, due to religious persecution underOttoman rule.Jews from other places such as Egypt also settled on the island.Contingents of Syrian / Lebanesemerchantssettled in Jamaica and established businesses— as such, Middle Eastern influences can be found in some dishes. Variations ofkebabs,wraps,meatballs, pelau,stuffed grape leafrolls (known as‘mehshi’) which are made with cabbage as a substitute,hummus,kibbeh,laban,tabboulehandSyrian breadhave been adopted.Though some of these dishes are not widely prepared by all locals, their influences can be seen in some fusion dishes, and Syrian, Lebanese and kosher restaurants can be found across the island. Jamaicanpeanutdrops / cakeandpeanutbrittlehave Middle Eastern and other influences.Simmering, a popular cooking style inJewish cuisineis also used for Jamaican stews, and the use of garlic as a primary seasoning is a culinary tradition inherited from the Jews.Local variations ofkosher foodwith a Jamaican twist can be found in Jamaica, and some kosher dishes have been modified byRastafariansto createitaldishes.
JamaicanRastafarihave aholisticveganapproach to preparing food, cooking, and eating, and they have introduced a host of uniquevegetariandishes to Jamaican cuisine.Rastafari dishes are referred to asital,meaning "natural", derived from the English word "vital".Their diet is based on maintaining a balanced life, good health and longevity by consuming fresh, organic and locally-sourced ingredients.Popular ital foods include ackee,lentil,tofu,okraandbean/peasdishes, pumpkin rice,callalooand othervegetables.Some Rastas adhere to apescatariandiet,and have adoptedkosherdishes.Modern Rastas are blending globalplant-basedtrends withitalroots, creating new fusion dishes such asjerk hummus.
A typical Jamaican breakfast may includeackeeandsaltfish, seasonedcallaloo, boiledgreen bananas, andfried dumplings.
Grapenutandrumand raisinice creamare populardesserts. Jamaican ice cream comes in many flavours like,coffee,pistachio,jackfruit,coconut,mango,pineapple,guava,soursopandDragon Stout.
Other popular desserts includebatatapudding,cornmealpudding,cassavapone,gizzada,grater cake,toto,bananafritters,coconut drops,plantaintarts,guava cheese,banana bread,rum cake,carrot cake,pineapple cake,fruit cakeand coconutmacaroons.
Tie-a-leaforblue drawersis a dish made by combining a starch (usually cornmeal, cassava or sweet potato) with coconut milk, spices likecinnamonandnutmeg, sugar and vanilla, then wrapped and tied in banana leaf before boiling.
Ashamis parched corn that is ground and combined with brown sugar.
Jackass cornis a sweet thin biscuit that is made from corn, and is hard to bite.
Tamarindballs are candy made with the sticky flesh of the fruit, rolled with brown sugar into sweet and sour balls. A spicy version containing hot pepper can be made.
Bustamante Backbone, also calledBusta,stagga backorbuss mi jaw, is atoffee-like candy named after Jamaica's first Prime MinisterAlexander Bustamante. It is made with brown sugar, coconut, ginger andmolasses, and can also include coffee, vanilla and lime juice.
Jamaican cuisine is available throughoutNorth America, theUnited Kingdom, and other places with a sizeable Jamaican population or descendants,such as coastalCentral Americaand theCaribbean. Jamaican food can be found in other regions, and popular dishes often appear on the menus of non-Jamaican restaurants.
In theUnited States, numerous restaurants are located throughout New York's boroughs,Atlanta,West Palm Beach,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.
Golden Krust Caribbean Bakery & Grillis a chain of about 120 franchised restaurants found throughout the U.S., which sells Jamaican patties, buns, breads, and other popular Jamaican dishes. They also supply food to several institutions in New York.Juicy Patties, one of Jamaica's first patty companies to be established, has also expanded to other regions.
International cuisines have been introduced and blended with Jamaican cuisine,due to waves of migration from other parts of the world, tourism, the growth of the restaurant and hotel industries, the establishment of businesses (including eateries) by foreigners in Jamaica, and the exposure of locals and the diaspora, particularly Jamaican chefs, to internationalgastronomyand culinary practices.As such, other cuisines likeLatin,Japanese,Korean,Thai,Italian,Greek,French,Spanish,MediterraneanandAmericancuisines can be found in Jamaica.It is common to find fusion restaurants across the island offering blends of Jamaican foods and beverages with dishes from other cuisines.An array of fusion dishes are created on the island, especially in eateries and hotels, like Jamaican-styletacos,tapas,soul food,pastas,pizzas,calzone(called"pizza patty"),tostadas,paninis, burgers,quesadillas, salads, crêpes,waffles,frittatas, cocktails, desserts and a variety of internationalepicureandishes.