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Jamaican Cookery differs from that of the
other West Indian Islands by reason of Jamaica's slightly different ethnic mix.
The remnant of the pre-Colombian menu lingers on in the use of cassava and
other indigenous provisions used by the original Arawak Indians. The
short-lived Spanish supremacy remains with the commodities introduced by the
Spaniards such as sugar cane, the banana, the orange and many other fruits and
vegetables, as well as cattle, sheep, the pig, the chicken and the
honeybee.
With the Spanish in 1494 came Jews, and
between them we now enjoy Escovetched Fish, Solomon Gundy, Gizzada and other
ultra-palpable recipes from 1655 the British taught us how to make custards and
dumplings. Through the later East Indian, Middle Eastern and Chinese
immigrants, additional influences such as rice and the legendary "curried goat"
were added to national cuisine.
The largest legacy of all has been the
predominant African influence, principally in the use of the ackee, yams,
dasheen and other delectable such as Duckanoo or "Blue Drawer". These dishes
are today valued for their taste and economy and have joined the ranks of the
now popular Rastafarian trend in the what, in Jamaica, is called Ital or soul
food, while overseas it is termed Roots Fare, Island Shack Food or Yard Style
eating.
West Indian food in general is spicy, but
Jamaican food call for a unique combination of "seasoning" for meats and
savories which includes lime juice, garlic and the incomparable, very hot but
elusively flavorful Jamaican Scotch Bonnet Pepper. How, the secret ingredient
in most Jamaican cookery is the indigenous pimento berry or "Allspice". It is
the judicious Addition of this mysterious, pugent spice that provides the
exotic taste that hightlighs Jamaican cuisine in dishes as varied as soups and
stews to fruit compotes and Jamaican Christmas Pudding |
