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Jamaican soups consist of tubers/staples (such as yam, sweet potato, white potato, breadfruit, Jamaican boiled dumplings or dasheen), vegetables (such as carrot, okra and cho-cho/chayote), corn, pumpkin and meat. In Jamaica, soups are often prepared on Saturdays for dinner, but they may be eaten throughout the week or at special events.
Jamaican cuisine is available throughout North America, the United Kingdom, and other places with a sizeable Jamaican population or descendants, [86] [87] such as coastal Central America [7] [8] [11] and the Caribbean. Jamaican food can be found in other regions, and popular dishes often appear on the menus of non-Jamaican restaurants.
Owner and Chef Kirk Henry holds up a plate of ackee and salt fish at KJK Jamaican Kitchen at 3348 Vineville Ave. in Macon.
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]
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Festival has been commonly consumed at Jamaican festivals and celebrations, particularly during Easter. [6] It gained popularity in the 1970s, especially in the Hellshire Beach area, known for seafood.
Katherine Gillen. Time Commitment: 5 hours and 45 minutes Why I Love It: gluten free, <10 ingredients, one pan Serves: 4 to 6 The Grinch’s roast beast has nothing on this golden brown chicken ...
Mannish water is a goat soup in Jamaican cuisine.It is believed to be an aphrodisiac and is made from various goat parts.. The soup has been sold packaged since 2006 when it competed for Best New Food Idea in a competition covered by The Jamaica Observer.