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Jamaican Cuisine
Jamaican cuisine combines the influences of African, European
and Asian cuisines and adds native dishes and ingredients.
Jamaican cuisine usually is rich and spicy hot and uses many native
fruits and vegetables as well as fish and shellfisch. Jamaicans also love pork,
chicken and goat. Curry-powder is often used to season stews. Favourite snacks
in Jamaica are soups, fried bananas, patties (meat pies) and Johnny Cake (fried
bread or pancakes). Of course the native fruits such as pineapples, melons, mangoes,
papayas and bananas are also staple meals for the Jamaicans. Ginger, garlic, allspice
and hot peppers are basic seasonings used in Jamaican cuisine.
Jamaican Specialities
- Jerk (Marinated pork or chicken, traditionally
slow-roasted for several hours over allspice-branches)
- Rice and peas. (Made of rice and either
peas or beans cooked in coconut milk and spices. In Jamaica the preferred pea
is the red kidney bean).
- Saltfish and Ackee (Salted cod with cooked
ackee)
- Pepperpot soup (Peppery soup with callaloo
as the main ingredient is callaloo. Along with the spinach-like callaloo, pepperpot
soup includes pig tails or salt pork, coconut milk, okra and plenty of spices.
Jamaican Beverages
Jamaican
rum is world-famous as is Tia
Maria, a coffee liquor. Jamaica also produces a wide range of liquors and
spirits that are mainly rum-based. Jamaican locals usually drink tea or coffee
like the famous Blue
Mountain Coffee or Jamaican beer, with Red
Stripe and Dragon Stout being the most popular.
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