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Jamaican cuisine includes a mixture of cooking techniques, ingredients, flavours, spices and influences from the Taínos, Jamaica's indigenous people, the Spanish, Portuguese, French, Scottish, Irish, English, African, Indian, Chinese and Mildde Eastern people, who have inhabited the island.
They are typically eaten on Día de la Candelaria, during Christmas and other holidays, and as a common street food. [ 21 ] [ 22 ] In Oaxaca , Mexico, they are eaten for breakfast. A similar dish called chepo or uchepo from the Tierra Caliente region ( Michoacán and Guerrero ), is made with corn, milk, baking powder, sugar, cinnamon, vanilla ...
Jamaican food can be found in other regions, and popular dishes often appear on the menus of non-Jamaican restaurants. In the United States, numerous restaurants are located throughout New York's boroughs, Atlanta, West Palm Beach, Fort Lauderdale, Washington DC, Philadelphia, and other metropolitan areas. In Canada, Jamaican restaurants can be ...
Caribbean food items jerk chicken and curry shrimp, left, oxtail, top, fried corn bread and pineapple cake at Cariblue restaurant in Modesto, Monday, Oct. 14, 2024.
The fruit's scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. [2] Because parts of the fruit are toxic, such as the arils prior to the opening of the husk at the ripening stage, there are shipping restrictions when being imported to ...
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 technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
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Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy vegetables such as spinach and sometimes okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character. The variety of dessert dishes in the area also reflects the mixed origins of the ...