Jamaican cuisine? Jamaican jerk probably comes to mind. As it should. Jerk is only one of many notable Jamaican features of Jamaican cuisine, but no one can (or will) deny it represents the rich culture and history of this particular Caribbean island.
Jamaican food combines hot, sweet, and savory in a way that mirrors the island’s cultural diversity. From spicy jerk seasoning to the soothing taste of rice and peas, Jamaican food is a unique taste experience.
Jamaica: Vibrant and Enchanting
Jamaica is a jewel of the West Indies, enchanting visitors with its stunning landscapes, rich history and vibrant culture. This topical island nation, stretching 146 miles long and up to 51 miles wide, sits south of Cuba, west-southwest of Haiti, and southeast of the Cayman Islands.
The name “Jamaica” is taken from a Arawakan term for “land of wood and water,” Xaymaca, which is the name the indigenous Arawak people on the island – the Taíno – called it. When Christopher Columbus “discovered” the island in 1494, he called it Santiago, but the name Xaymaca or Jamaica remained.
Jamaica’s allure is undeniable. Christopher Columbus said it was the most beautiful island he had ever seen. Modern travelers echo this sentiment, drawn to its breathtaking beaches, lush mountains and the warmth of its people. Even more fascinating, however, is the mix of Arawakan, African, Middle Eastern, Spanish, British, and other European influences evident in the island nation’s culture, including its language, music and, most famously, its cuisine.
Jamaican Cuisine: Hot, Sweet, and Savory
Jamaican cuisine represents the island’s rich history. It developed gradually, becoming layered and more complex with the addition of different cultures and people who began to call Jamaica their home.
Indigenous Beginnings and European Influences
The Taíno, the Arawak tribe native to Xaymaca, grew cassava, yampi, sweet potatoes, arrowroot, pumpkins, pineapples, and chili peppers, among many other crops. Cassava bread or bammy was a staple of Taíno cuisine.
When the Spanish occupied the island in 1494, they brought new ingredients with them. These included citrus fruits, bananas, ginger, and sugar cane. The Spanish dish, escabeche, was adapted and became the escovitch paired with bammy.
Then the Spanish were expelled from the island, and the British took over in 1655. In exchange for locally produced sugar, rum, and molasses, the British imported pork, flour, and pickled fish. They also introduced breadfruit, mangoes, and turmeric. A hallmark of the British occupation was the evolution of the Cornish pasty into the Jamaican patty.
The Spanish brought Africans to Jamaica, and the British continued and intensified the practice. The African people brought with them their knowledge about preparing yams, taro, plantains, and okra. The African know-how, combined with Spanish and British influences, created even richer local Jamaican dishes.
The African-Taíno Connection
It was the marriage of African and Taíno know-how that formed the basis for Jamaican jerk. Some Africans escaped from plantations, hid in the mountains, and formed alliances with the remaining Taínos.
The Taínos taught the Africans how to season and preserve meat. This is how the jerk seasoning of bird peppers, allspice, and pepper elder came into being, and the jerk cooking trifecta of marinating, smoking, and grilling evolved.
Today, jerk cooking is not constrained by underground smokeless pits. Jamaican jerk now typically involves smoking with pimento wood and leaves. The list of jerk ingredients has also expanded to include garlic, scallions, ginger, cinnamon, thyme, and Scotch bonnet peppers.
Asian and Middle Eastern Flavors
In the mid-19th century, laborers from China and India came to Jamaica, bringing new ingredients with them. Chinese immigrants introduced soy sauce and five-spice powder, and Indian laborers brought curry, roti, and eggplant. As usual, the island embraced the new flavors and dishes like papchow and curry goat were created.
Iconic Jamaican Dishes
If somebody told you that you were having Jamaican for dinner, what dishes immediately come to mind? They are probably jerk chicken, ackee and saltfish, curry goat, and rice and peas.
1. Jerk Chicken
Jerk chicken is spicy, aromatic, and deeply satisfying. It begins with chicken marinated in a blend of allspice, bird peppers, Scotch bonnet peppers, onions, scallions, garlic, and other ingredients (e.g., ginger, cinnamon, thyme).
Once the chicken is ready, you can grill the chicken. For an authentic jerk flavor, use pimento wood for grilling and lay pimora leaves on top of the grill. The chicken is then slow-cooked, resulting in flavorful, tender meat with a smoky, fiery crust.
2. Ackee and Saltfish
Ackee and saltfish is Jamaica’s national dish and a favorite breakfast fare. The dish begins with preparing salted cod (saltfish) and ackee, a West African fruit.
Fresh ackee must be cleaned and boiled until tender – until it’s just a bit undercooked, in fact, because it will be cooked with the saltfish later. The saltfish is washed to remove the excess salt. Then it, too, must be boiled to draw the salt out. Once it’s at the desired saltiness, the fish is taken out of the pot. Alternatively, you can wash the saltfish and soak it in water overnight. The prepped saltfish is then broken into flakes.
Once the ackee and saltfish are ready, onions, garlic, scallions, and thyme are sautéed in hot oil in a pan. Once cooked, Scotch bonnet pepper, pimento and tomatoes (if using) are added. The saltfish and ackee are added next and cooked for several minutes until all the flavors are combined. Ackee and saltfish may be served with boiled green bananas, fried dumplings or roasted breadfruit.
3. Curry Goat
Curry goat, the result of the Indian influence on Jamaican cuisine, entails slow-cooking goat meat in a potent mix of curry powder, herbs, and spices until it’s fall-off-the-bone tender. Carrots and potatoes are added to balance the curry’s heat and complexity.
4. Rice and Peas
No discussion of Jamaican food is complete without rice and peas, a simple side dish accompanying many Jamaican meals. It is rice with red kidney beans or gungo peas cooked in coconut milk and flavored with the typical Jamaican seasoning of allspice, garlic, Scotch bonnet peppers, and thyme. The dish is a comforting staple with its creamy texture and enticing aroma.
Jamaican Food: Spicy, Savory, and Comforting
Jamaican cuisine is a mosaic of cultures and a masterful mix of spices.
From the fiery zest of jerk chicken to the comforting warmth of rice and peas, Jamaican food represents the people’s rich history and diverse heritage.
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