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Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food , it is prepared on the Atlantic coast from Newfoundland to Jamaica . [ 1 ]
Indians used to call their pancake jonikin, but the colonists used to say journey cake, because of the long journeys in which this cookie was very useful. Finally the name johnny cake remained. Over the exchanges between the Caribbean colonies during the 18th century, this fried bread became the djoncake in Dominica and
Nederlands: West Indische variant op de Johnny cake (of Johnnycake) met kaas als vulling. English: Chees filled Johhnycakes This file was uploaded to Wikimedia Commons in the context of the project Wiki goes Caribbean , initiated by Wikimedia Nederland . .
Trinidadian bakes, fluffy fried flour-dough treats similar to Johnny cakes, are used in place of bread. The combination yields one of the most beloved tastes of Trinidad.
As noted above, fry jacks or Johnny cakes accompanied by fried beans with sausage or eggs make a common Belizean breakfast. [1] Both the jacks and Johnny cakes are made from flour, but while the jacks are flattened and fried, the Johnny cakes are round fluffy savory biscuits, often topped by butter or a slice of cheese.
Johnny Cake: US Virgin Islands: Unleavened, golden-sweet, semi-flattened, fluffy-fried bread made primarily of white flour. Kabkab: Philippines: Deep-fried cassava wafers Kachori: India: Dough balls filled with different kinds of savoury stuffings like de-skinned moong bean, de-skinned black gram, etc. along with salt, pepper, red chili powder ...
First sentence: "Johnnycake (also jonnycake, johnny cake, journey cake, shawnee cake and johnny bread) is a cornmeal flatbread that was an early American staple food and is prepared on the Atlantic coast from Newfoundland to Jamaica.[1]" Infobox: "main_ingredient = Cornmeal."
The food of the Cayman Islands includes traditional Afro-Caribbean fare such as cassava, johnny cake, bread fruit, plantain, and meat pie. Jamaican cuisine has also been an influence in the Cayman Islands, and jerk seasoning has become popular for use on meat dishes such as chicken, fish and pork.