Jamaica Food – Unique, Rich and Tasty

One of the best things about relocating overseas is the opportunity to taste exotic food in its country of origin.

What could be better than eating Jamaican food in Jamaica where all ingredients are fresh?

Jamaica food is tasty, unique and rich. Its richness and diversity are related directly to Jamaica's history, and carries influences from all over the world.

How did it all start?

Jamaica was the home of the Arawak Indians, who named it the "land of wood and water". They grew the spinach-like callaloo, peppers, papayas, corn, potatoes and guava.

The Arawak lived peacefully in Jamaica until the Spanish invaded it in 1509. The Spanish imported to Jamaica many plants such as sugar cane, lemons, limes, and coconuts. They also imported pigs, cattle, and goats. During the period of the Spanish regime the native Indians were killed or died from disease and overwork.

The Spanish needed workforce and therefore imported slaves from Africa's west coast. The African slaves brought with them ackee (a tropical tree), okra, peanuts, a variety of peas and beans, and also many cooking techniques.

In 1655, the Spanish lost Jamaica to England. The English turned much of the land into sugar plantations, developed the Jamaican pattie - a turnover filled with spicy meat, and brought with them the tea culture.

A century later, Chinese and East Indian arrived to Jamaica. They replaced the slaves after emancipation, and also brought their own culinary customs (like curry spice).

And lastly, the Jamaican food was also influenced by the American food.

The waves of immigrations to the Island not only influenced the type of food in Jamaica, but also contributed to Jamaica culture, eating rituals festivals, and more.

If you would like to learn more about this subject you can read B. W. Higman book - Jamaican Food: History, Biology, Culture.

In his book Higman shed light about food and cultural practices in Jamaica from the time of the earliest inhabitants to the fast-food phenomena of the twentieth and twenty-first centuries.

The Jamaican cuisine is relatively healthy. It uses fish, vegetables, beans, pungent herbs and strong spices in most recipes.

The Jamaican National Dish is called ackee and saltfish.

Ackee is the Jamaican national fruit which grows on trees. (The whole ackee fruit is not edible because the unripe fruit contains toxins; only the yellow fruit-meat that surrounds the black seeds inside the fruit can be eaten). Ackee tastes and looks like scrambled eggs

Salt fish, most often is a cod fish that has been salted and dried.

To prepare the dish you need onions, tomatoes, scotch bonnet pepper and bell peppers, which are combined with the ackee fruit and the saltfish. The result is a sweet, salty and spicy meal that is popular for breakfast.

A well known native cooking techniques in Jamaica is the jerk (dried) - meat is dry-rubbed with a very hot spice mixture called Jamaican jerk spice. The seasoning was traditionally applied to pork and goat, but today it is also added to chicken, fish, beef, sausage and tofu.

Many meals are accompanied by bammy, which is a traditional Jamaican deep-fried cassava flatbread.

The Jamaican cuisine is also unique because of its beverage. The rum for example is a traditional drink that has many variations, and the coffee is known for its quality.

A Jamaican meal is usually a relaxing, social time. Table manners are considered less important than enjoying the food and the company. A prayer is often said before and after meals. Eating outdoors to enjoy the warm weather is popular.

You can learn more about Jamaica food and obtain some authentic Jamaican recipes from the Jamaican Cooking Ebook. The Ebook can also be of a great use for you when moving to Jamaica.