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Jamaican cuisine includes a mixture of cooking techniques, ingredients, flavours, spices and influences from the Taínos, Jamaica's indigenous people, the Spanish, Portuguese, French, Scottish, Irish, English, African, Indian, Chinese and Mildde Eastern people, who have inhabited the island.
[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]
Duckunoo or duckanoo, also referred to as tie-a-leaf, blue drawers (draws), dokonon (in French Guiana), and dukunou (in Haiti) is a dessert in Jamaica, Haiti, Antigua and Barbuda, Belize, St Vincent, French Guiana and some other islands in the Lesser Antilles. It is a variation of tamale, which originated in Mesoamerica as early as 8000 to 5000 ...
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Another popular dish in the Anglophone Caribbean is called "cook-up", or pelau. 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.
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Surinamese cuisine is extensive, since the population of Suriname came from many countries. Surinamese cuisine is a combination of many international cuisines including Indian / South Asian , West African , Creole , Indonesian ( Javanese ), Chinese , Dutch , British , French , Jewish , Portuguese , and Amerindian cuisines.
Ground provisions is the term used in West Indian nations to describe a number of traditional root vegetable staples such as yams, sweet potatoes, dasheen root , eddos and cassava. They are often cooked and served as a side dish in local cuisine. Caribbean recipes will often simply call for ground provisions rather than specify specific vegetables.