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Caribbean Chinese cuisine is a style of food resulting from a fusion of Chinese and West Indian cuisines. The Chinese influence is predominantly Cantonese, the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture of West African, British, Indian - South Asian, Spanish, French, Portuguese, Middle Eastern ...
Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish. Jamaican patties along with various pastries, breads and beverages are also popular. Jamaican cuisine has spread with emigrants, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other countries.
Despite an old census record stating a "Chinese Painter" named Isaak Lawson lived in Montego Bay, St. James, in the year 1774, most Chinese Jamaicans are Hakka and can trace their origin to the indentured labourers who came to Jamaica in the mid-19th to early 20th centuries. [5]
The Chinese community in Jamaica was able to consolidate because an openness to marrying Indian women was present in the Chinese since Chinese women were in short supply. [7] Women sharing was less common among Indians in Jamaica according to Verene A. Shepherd. [8]
Chinese immigration to Cuba started in 1847 when Cantonese low-wage workers were brought to work in the sugar fields, bringing their native Chinese folk religion with them. Hundreds of thousands of Chinese were brought in from Hong Kong, Macau, and Taiwan during the following decades to replace and / or work alongside African slaves. After ...
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.
Caribbean cuisine is a fusion of West African, [1] Creole, Amerindian, European, Latin American, Indian / South Asian, Chinese, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. [1] In addition, the population has created styles that are unique to the region.
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.