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Pan chicken (jerked chicken prepared and sold by street food vendors along with hard dough bread) Peanut (raw, hot or roasted as a street snack) Peg bread; Peppered shrimp, spicy seasoned and cooked (red in colour) Pepper steak; Pineapple chicken; Plantain (green or ripe), may be boiled or fried, and served as a side dish.
[29] [79] Between the late 1700s and 20th century, German Jews, [29] [79] Jews from Curacao, Brazil, British Guiana and Suriname also settled in Jamaica. [30] As such, influences from other Europeans can be found in Jamaican cuisine. Jamaica's must-have cooking tool, the Dutch pot or Dutchie, was imported from the Netherlands by Dutch traders. [2]
TasteAtlas produces various infographic maps to showcase an in-depth look at different cuisines and local foods, [26] as well as numerous top lists or certain dishes and regions. [ 27 ] [ 28 ] [ 29 ] The site hands out TasteAtlas Awards [ 30 ] for categories like "Best Traditional Dish" [ 31 ] (won by Picanha for 2023/24 [ 32 ] ), "Best Cuisine ...
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 ...
Bammy is a traditional Jamaican cassava flatbread descended from the simple flatbread called casabe, eaten by the Arawaks / Taínos, Jamaica's indigenous people. [1] Variations of bammy exist throughout the Americas. It is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad.
Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar.
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 off (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.
The Lokono Artists Group. Historically, the group self-identified and still identifies as 'Lokono-Arawak' by the semi fluent speakers in the tribe, or simply as 'Arawak' (by non speakers of the native tongue within the tribe) and strictly as 'Lokono' by tribal members who are still fluent in the language, because in their own language they call themselves 'Lokono' meaning 'many people' (of ...