A Taste of Jamaican Food and Recipes

The flavors of Jamaica are the product of the history of the island, with green surroundings, lush. The Spanish, British, Africans and East Indians have had an influence on what is today a unique island cuisine made colorful by the many tropical fruits that thrive here. The waters of Jamaica was always full of fish and shellfish is the main protein source for islanders. Snapper, grouper, sea bass and other reef fish at sea, are captured every day by many fishermen whose boats line the beach. Lobster, shrimp and freshwater crustaceans are available and usually cooked in a thick sauce. Chickens and goats are well suited to the small island of mountains and in the hands of many families, but are rare beef meat are not predominant. Many of the Jamaican fruit, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners to experience the cultures. What were once sugar cane fields are now used for growing fruit and Ackee for export and domestic use. Few other cuisines mix such a variety of spices and flavors - sweet, hot and savory - as Jamaican cooking. Jamaican food would not be the same without the spices, seasonings and colors from: Allspice, the berry of the pepper. Among many of the species grown in Jamaica are nutmeg, ginger, thyme, Scotch bonnet peppers, different flavors that are integral to the cuisine of Jamaica. The pungent thyme grows rampantly on the island and is in most foods of Jamaica. Favorite foods are those of the Jamaican coconut cake, rum punch and jerky recipes. Real Jamaican food, when cooked with feeling, is a soul fulfilling experience. For more tips and ideas for cooking and traditional food from around the world, visiting Jamaica Recipes This article was submitted by Jen Carter, owner of the website of the World Recipes.