A Look Into Jamaican Foods


by Carlos Buford


A basic look at its rich and diverse past can give people a sense of just how Jamaican food has managed to come to be such a distinctive mixture of cultures. The origins of Jamaican food can be traced back in time to the peace-loving Arawak Indians, who actually named their tropical haven Xaymaca, or "the Land of Wood and Water".

They were considered to be one of the primary individuals who barbecued their cuisine, which involves grilling meat over wood, giving the meat an added smoky flavor from the wood.

Nevertheless, the impact of the native people had been restricted to the fact that the Spanish took over the area and enslaved the locals in the early sixteenth century. Nevertheless, along with the oppressors, came a brand new selection of meals, the most common of which incorporated the vinegary escovitched fish created by the Spanish Jews.

When the native populace started to diminish in numbers as a result of unpleasant means of slavery, the Spanish started to transfer African-american slaves to boost their labor force. The African-american diet regime played a major part in shaping Jamaican foods, several of the fundamental elements ended up being created by the African-american slaves, including okra, ackee, saltfish, mangoes, and yams.

In fact, the most well-known Jamaican food, jerk, comes from the Western African Coromantee Tribe. Jerking consists of marinating meat including chicken, beef, seafood etc. in a hot and spicy mixture created from pimento, pepper, thyme, cinnamon, brown sugar, lemon juice, onions, red pepper cayenne, and soy sauce, then grilling it slowly and gradually.

In 1655, the English took the area belonging to the Spanish, carrying with them common English meals. One combination dish that remains well-liked right up until this present day is the Jamaican patty, this is a turnover using a spicy meat stuffing.

That is definitely not the only influence that the English exerted to Jamaican food items. In the early 19th century, slavery was abolished, necessitating the import of indentured servants from China as well as East India.

The Chinese brought with them rice, mustard and chili peppers, helping to make Jamaican food jump out even in the Caribbean. The Indians, on the other hand, unveiled their famous curry spices and the captivating idea that almost everything can be curried. Goat curry is an especially unique curry that's well known in Jamaica, and you can find a variety of other curried meats also.




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