Search results
Results from the WOW.Com Content Network
Jamaican dishes and foods. Ackee and saltfish, national dish of Jamaica. Cassava cakes (Bammies) Callaloo originated in West Africa. Coco bread, sandwiching a Jamaican patty. Jamaican patties served with Red Stripe beer. Run down is a stew dish in Jamaican cuisine and Tobago cuisine. Stamp and Go and callaloo fritters.
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are ...
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.. The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican Maroons who intermingled with them.
Bammy is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. Today, it is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad. Bammies have been consumed since pre-Columbian times and is believed to have originated with ...
October 9, 2024 at 5:31 PM. Daring and delicious new takes on Caribbean cuisine. Robert Haleblian. Close up of a plate of Caribbean food from Rubie Los Angeles. Compared to cities like New York ...
Callaloo (/ ˌkæləˈluː / KAL-ə-LOO, [ 1 ] Jamaican Patois: [kalalu]; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) [ 2 ][ 3 ] is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo.
Ackee is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown. [2] The leaves are paripinnately, [9] compound 15–30 centimetres (6–12 inches) long, with 6–10 elliptical to oblong leathery leaflets. Each leaflet is 8–12 cm (3– 4⁄ in) long and 5–8 cm (2–3 in) wide. The inflorescences are fragrant ...
Caribbean. Rice and peas is the mainstay of the cuisines of Jamaica, Anguilla, Bahamas, Trinidad, Barbados, Haiti and many other Caribbean islands. In most of Caribbean, the dish is called Rice and peas, while in the Bahamas, it is known as peas n' rice, from which the Bahamian folk song "Mamma don't want no Peas n' Rice and Coconut Oil" is named.