subject: Basics Of Jamaican Cuisine [print this page] Cuisine is one of the hallmarks of a country's culture; it is a fundamental aspect to national identity, and has a curious relationship with other areas. While some cuisines develop in a vacuum, using only the locally available produce, others end up incorporating various ingredients that are brought in from other places. This blend of tastes and concepts will result in something entirely new and unique. Such is the case with the cuisine of Jamaica: while many aspects come from endemic ingredients, there are major influences from the many different cultures that have sailed through the Caribbean over the centuries. Here are some of the key parts of Jamaican cuisine that you may see on your plate during your next vacation there.
Jamaican allspice is one of the most vital aspects of Caribbean cuisine, tracing its history all the way back to the Arawak indigenous tribes. A tree (Pimenta dioica) native to the Greater Antilles and to parts of Central America, is where the unripened and dried berry, comes from. The unripened green fruits are picked by farmers and left to dry out in the sun. The leaves and wood of the tree are often used in smoking meats, but lose their flavor when dried (and thus are not found abroad). Allspice has also found its way into British cakes, Middle Eastern stews, and Mexican mole, although it is much prized in dishes from the Caribbean.
Jerk cooking makes great use of Jamaican jerk spice, and it is the staple of the national cuisine as well. The spice itself is a very hot seasoning made of allspice, bonnet peppers, cloves, nutmeg, garlic, and salt. Thyme, scallions, and cinnamon are other ingredients that may be included. This mixture is applied to meat, either as a dry rub or a wet marinade, and then smoke-cooked in a variety of ways to produce a rich, flavorful meal.
The word 'jerk' refers to both the spice and to the cooking style. Traditionally, the meat is cooked in pit fires or old oil barrels; while pork and chicken are traditional, the method can be used for lots of other protein sources. You can find goat, fish, beef, and even jerk tofu on the market today. Migrants from the Caribbean take their favorite recipes with them all over the globe, and jerk cooking is now popular in many places.
The Jamaican patty is an example of the influence of colonialism on the native cuisine. In its modern iteration, this pastry consists of ground beef and various spices that are baked into a flaky pastry shell, which is tinted yellow through a mix of egg yolks and tumeric. It's an English turnover, basically, made in a very savory version; the concept came over with the British ships, and was adapted to include the naturally found spices and the hot Scotch bonnet peppers found in Jamaica. They are typically eaten as a full meal, with coco bread on the side; a common hors d'oeuvre are the smaller 'cocktail' patties that are also served.
The national fruit of Jamaica is the ackee, and its popularity is no fluke. This member of the soapberry family was originally imported to the island from West Africa in the 18th century, but is a major part of modern Jamaican cooking. A fleshy soft fruit that contains three large seeds, sealed under a bright red skin, make up this fruit of an evergreen tree. The pods are left to open naturally on the tree before they're picked; due to the high levels of essential fatty acids and nutrients, the ackee is an important part of a healthy Jamaican diet. Boiled ackee served with sauteed saltfish is one of Jamaica's most well-known dishes.
