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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.
In the 1940s, Jamaican tamarind was substituted for Chinese sour plums, key ingredients in the preparation of a popular Chinese duck dish. [58] Their most notable culinary contribution is the use of soy sauce , ginger and escallion on meats, [ 18 ] [ 58 ] particularly in Jamaican brown stew and fricassee dishes.
Banana, popular varieties include Gros Michel, Lacatan, Robusta, Grand Nain, Chinese, Apple, Thousand Fingers and Jamaican Red (Red Dacca) etc. Breadfruit; Cacao; Coconut- green coconuts provide coconut water and jelly, while the older coconuts are grated to make Jamaican desserts, sweets and coconut milk. Custard apple
Lee-Chin was born in Port Antonio, Jamaica, in 1951 to Aston Lee and Hyacinth Gloria Chen.Both his parents were biracial African and Jamaican-Chinese.When Lee-Chin was aged seven, his mother married Vincent Chen [10] who had a son from a previous relationship, and the couple had seven children together, six boys and one girl. [11]
However, Chinese women rarely married Afro-Jamaican men. Interracial marriage became less common as the number of women of Chinese descent in Jamaica grew. [8] Nevertheless, by the 1943 census, nearly 45% of Jamaicans with some Chinese ancestry fell into the census category of "Chinese coloured" (mixed Chinese and African descent). [9]
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Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy vegetables such as spinach and sometimes okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character. The variety of dessert dishes in the area also reflects the mixed origins of the ...
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 technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.