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This is a list of Jamaican dishes and foods. 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]
Tamal de cambray is another traditional dessert usually prepared for special occasions and Christmas. It is made with raisins, almonds or prunes, pink sugar or colouring, margarine and masa with cinnamon or anise water. [32] Tamalito is also made in Honduras, and it is a popular street food. [33]
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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.
Leeward Islands and Jamaica have some export of ground provisions to the United Kingdom. Dominican Republic and Cuba, on the other hand, export some ground provisions in the area, such as Curaçao, and some of the CARICOM countries, as it happens with Cuban exports of potatoes (to Trinidad and Tobago and Barbados).
In Amsterdam alone there are over 120 establishments serving Surinamese food. Other Dutch cities such as Rotterdam and The Hague have a growing number of caterers, eateries and take-aways . Most establishments serve pom , and often also “ broodje pom ” ( pom on a bread roll ), a derivation of the national dish.