Cuisine of Jamaica

Cuisine of Jamaica is influenced by the cuisine of several countries such as the African, European, Indian, and Chinese due to several settlers from these lands to the island. Jamaican cuisine is not just tempting due to the use of several spices and herbs but is also considered very healthy.

The first Europeans to settle in Jamaica was the Spanish who gave the island the vinegary concoction Escovitch Fish. English influences can be seen in the Jamaican Pattie, which is a turnover filled with spicy meat and tea. According to the statistics, the natives of Jamaica drink the most tea per capita in the Caribbean to this day as a result. The people of Jamaica prefer chicken much more than beef or pork.

Jamaicans prepare their food using unprocessed foods, smaller portions of meats, high content of fish and lots of beans and vegetables. The important dishes that can be seen on every Jamaican menu are the Curried Goat, Fried Dumplings, Ackee and Fried Plantain, Jerk Chicken, Steamed Cabbage and Rice & Peas (actually kidney beans).

The Salt Fish (cod) is the national dish of Jamaica. The other popular dishes of Jamaica are the Ackee, Jamaican Spiced Bun, Brown Stew Chicken, Red Peas Soup, Stewed Peas, Mannish Water (Goat Soup), Mackerel Rundown, Oxtail (a stew), Pepperpot Soup and Steamed Fish.

Desserts are an important part of the cuisine of Jamaica. Mango and Soursop Ice Cream are two popular desserts. Jamaican ice cream is traditionally made with coconut milk, rather than milk or cream. The most popular Jamaican ice cream flavors are Grape nut and Rum & Raisin. Other popular desserts include Potato Pudding, Gizzada (a small pie shell with sweet-spiced coconut filling), Toto (a small coconut cake), Banana Fritters, Coconut Drops and Plantain Tart.