Search results
Results from the WOW.Com Content Network
Run down, also referred to as rundown, [1] run dun, [2] rondón, fling-me-far, and fling mi for, [3] is a stew dish in Jamaican cuisine and Tobago cuisine. [4] The traditional Jamaican dish is eaten in several Latin American countries that share a coast with the Caribbean Sea .
Ackee and saltfish, national dish of Jamaica Fried bammies—cassava flatbread which originated from the Taínos. Escoveitch fish— usually served with festival and bammy. Coco bread, sandwiching a Jamaican patty. Stew peas Typical Jamaican meal—fried chicken and oxtail, with a side of rice and peas (with gungo) and salad. Curried shrimp
Callaloo (/ ˌ k æ l ə ˈ l uː / KAL-ə-LOO, [1] Jamaican Patois:; 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 and saltfish is widely regarded as the national dish of Jamaica. [12] [13] [14] According to The Guardian, Jamaican sprinter Usain Bolt often has ackee and saltfish for breakfast. [15] Harry Belafonte's 1956 hit song "Jamaica Farewell" declares, "Ackee rice, saltfish are nice". [16]
32 types of saltwater fish for your aquarium. A saltwater aquarium is an exotic and striking addition to the home. But more than a striking piece of furniture, it’s a living habitat that is both ...
A list of fishes of Jamaica. Jamaican waters contain fresh and saltwater fish. [1] Saltwater. The chief varieties of saltwater fish include: Kingfish; Jack;
Ackee and saltfish, a traditional Jamaican dish. Imported to Jamaica from West Africa before 1773, [2] [14] the use of ackee in Jamaican cuisine is prominent. Ackee is the national fruit of Jamaica, [8] whilst ackee and saltfish is the official national dish of Jamaica. [15] The ackee is allowed to open fully before picking in order to ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more