The cuisine of Jamaica is absolutely unique and very tasty, and with it a crop of local and island spices. The island is represented by Jamaican food motto "Out of Many, One People". Jamaica residents from all over the world to come, including the British, Dutch, French, Spanish, East Indian, West African, Portuguese and Chinese, who brought with them their unique cooking techniques, flavors and spices, rich integration with the islandHarvest.
The original inhabitants of Jamaica were the Arawak Indians, who died after the arrival of the Spaniards in 1509 due to illness and exhaustion. The Spanish began importing slaves from Africa to replace the labor force. The Spaniard led his culinary influences. In addition, many Spanish Jews came during the Spanish domination, and wore their influences on Jamaican cuisine, such as a court of fish is still popular today, escovitch.
In 1655 the Britishhas taken Jamaica by the Spanish and the majority of the country turned into plantations of sugar cane. The English influence on the development of one of the most popular foods of Jamaica, the Jamaican Pattie, sales of spicy meat, hamburger is the equivalent of 'island. Many varieties of Jamaican burgers found in many grocery freezers today.
A century later replaced by Chinese and Indian servants on contract after the emancipation of African slaves. These immigrants influenced theGrace curries now almost all Jamaican menu, such as curry goat, chicken and fish.
The population is in the interest of the Jamaican Maroons. The Maroons are descendants of escaped slaves of the Spanish people, fierce fighters who took to the hills and were never recaptured. They settled in a remote mountainous region south of Montego Bay in the cockpit of the country. The Maroons are now living in an existence completely separate from the land known as the largest islandHerbalists.
Viewed from above, the food of Jamaica is influenced by its history. "Bamm", a toasted pita bread was eaten with fried fish are derived from cassava by Arawak. The Maroons, slaves who were always on the run, has developed a type of flesh "torn" (seasoning and slow cooking pork), now the Jamaican people. root of the bread, potatoes, and ackee were brought from Africa to feed the slaves on the cheap. It is said that the bread was with Captain WilliamBligh on the Bounty. And, as mentioned, the Chinese and the Indians brought with them their contributions in their exotic flavors of curry and other spices.
The contributions of foreign influences, indigenous vegetables, such as Cho-Cho (a squash-like vegetable) and callaloo (spinach-like) are also popular in Jamaican cuisine today, along with the fruit of the island bananas, coconuts, mango and pineapple. Among the most popular exotic fruits in Jamaica guineps,Papaya, sweetsops and star apple.
A native of allspice allspice tree produces many Jamaican dishes such as ginger, garlic, nutmeg, and Scotch Bonnet Peppers, some of the hottest peppers on earth. The Scotch Bonnet is essential if the jerk pork, chicken and fish, known for Jamaica. The Maroons meat marinated for hours in a mixture of peppers, seeds of chilli, shallots, thyme, nutmeg, and cook slowly fed an external boxPimento wood. Jerk stands can provide the entire island today, tourists and residents a unique spicy flavor known to be present all over the world.
Negril, Jamaica Located on the western shore, is famous for its old "hippie." A colony of hippies, and set enjoyed a relaxed lifestyle and "ganja." From here, a lot of vegetarian dishes.
East District, an area on the south coast offers prawns with pepper, which is sold by the bag dry. Stamp and Go (codfish fritters eaten asBars) and execute the evacuation. Down (fish marinated in coconut milk seasoned until the fish is just cooked separately or literally "runs"), and boiled green bananas and sweet potatoes are served throughout the island
Jamaica is also very famous in the world for its Blue Mountain coffee, which takes its name from the Blue Mountains, where the coffee beans are grown. The coffee industry in Jamaica began in 1725 when the governor brought seedlings from Martinique and planted them on hisEstate. Mountains cover about four-fifths of Jamaica, the Blue Mountains, with a height of 7,400 meters. Coffee is planted on terraces along the mountain slopes, 1500-5000 m above sea level, and often shaded by avocado and banana trees.
national dish of Jamaica is ackee and salt fish, a plate breakfast island. Ackee, scrambled eggs when cooked looks and tastes like eggs. Ackee is poisonous until ripe and is always served boiled.
Rice n 'Peasbeans also a popular dish of the island, but not quite, but pea (usually red beans). Other popular dishes are Jamaican red pea soup (again, beans, salted pig tails, meat and vegetables), bread, hard cheese, fish, tea (a broth of fish), Johnny Cakes (fried bread or oven), the water of male (a spicy soup made from goats 'heads'), Bulla (a spicy rolls), stew peas (red pea soup or pea gung), Solomon Gundy (an appetizer of fish brine) and Festival (a kindBread).
As you can see, Jamaica offers a variety of dishes influenced by the island's history. British, Spanish, African, East Indian and Chinese cuisine of Jamaica is very tasty and often sharp, and is a culinary experience that is enjoyed by all.
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