The Dancehall

Early dancehall sessions started in the inner cities of Kingston in the late
1940s and really gained momentum with the advent of the sound systems in the
1950s. Sound systems are a collection of DJs, sound engineers and MCs that
played music at street parties. Initially, the music featured was primarily American
R&B, but the local music scene explosion in the 60s and 70s ensured a
migration to a more Jamaican flavour. There was an enormous degree of
competition amongst the sound systems which resulted in them moving to
producing their own exclusive singles - dubplates. Ultimately, the dancehall
spawned its own musical genre which was originally a sparser version of reggae.
As it developed, dancehall reggae began to feature increasingly complex
rhythms and lyrical themes. While there has been significant criticism of
dancehall over the years because of the prevalence of violent and homophobic
lyrics, there has certainly been a move towards less offensive and more universal
themes in recent years. Reigning over everything is the Dancehall Queen - one
of the most visible figures in the dancehall, this is usually the most outrageously
dressed and most incredible dancer of them all.

Roadside Shops & Bars

Drive virtually anywhere in Jamaica and you will notice a variety of shops and
bars on the side of every road. The entrepreneurial spirit of Jamaicans is alive
and well as a closer look into any one of these establishments will attest. The
shop will carry an assortment of items that everyone needs - this is a
convenience store - you may find soaps, cereals, beverages, eggs, bread,
vegetables, canned items, and almost certainly prepaid mobile phone credit. The
bars (affectionately known as rum shops) serve as local meeting spots just as
they might if they were transplanted into any other country in the world. The
typical menu is generally basic so if you order a beer youll be given a Red Stripe
- your other options will include rum and stouts but a glass of wine or fancy
cocktail is out of the question. Jamaica may have the highest per-capita
concentration of churches in the world - and theres a bar across the street from
every church!

Rastafarian Culture

Rastafari culture is a relatively new religious movement that arose from Jamaican
Christian culture in the 1930's. One of the more notorious elements of the culture
is the spiritual consumption of marijuana but this is by no means the defining
element of the culture. The wearing of dreadlocks is closely related to the culture,
although it is not mandatory nor are dreadlocks necessarily an indication that a
person is Rastafari. Haile Selassie, the former Emperor of Ethiopia, is believed to
be the second coming of Jesus, son of Jah (God) and he will lead the righteous
into the promised land of Zion. Much of the global awareness of Rastafari can be
credited to interest generated by reggae music - primarily through the work of
Bob Marley, but there are a number of other artists who have carried the torch of
Rastafari with their music.

Jamaican Patois

Jamaican Patois (pronounced pat-wa) is an English-based creole with West

African influences spoken primarily in Jamaica and the Jamaican Diaspora. The
language developed in the 17th century when slaves from West and Central
Africa learned and adapted the English they were exposed to by their masters.
Like any language, patois is in a constant state of evolution and in modern times
has become heavily influenced by popular culture - particularly the culture of the
dancehall. This is a language of the streets but it is not limited to the streets Jamaicans of all walks of life are equally likely to speak the language fluently.
This is an extremely vibrant language, not a gentle tongue but an explosively
descriptive and excitable one. It is as much a part of the fabric of Jamaica as the
sun, sea and sand. It makes a Jamaican truly Jamaican.

Ready Freddy

Driving through the Jamaican countryside is always a scenic adventure, from the
livestock wandering along the roadside to the rolling hills and stunning beach
fronts. One other such treat for the eye is the famous Fern Gully. No doubt if you
drove through Fern Gully passing just outside of Ocho Rios, youll see a plethora
of tropical fern varieties, natural wildlife, local artisans and craft vendors along
the side of the road and some very creative carvings of animals and fruits. One
such item is an unforgettable carving that stands at a striking 10 feet tall and is a
full resemblance of a naked Rastafarian man who is most famously remembered
for being very well endowed. His hardened member extends more than two feet,
making it difficult for passers-by to miss it. It has turned into quite the tourist
attraction and many tour buses often include it in their tours of the area. Rennie
Traille who is responsible for this unforgettable carving is quite proud of his
masterpiece and says it is an authentic piece of art. No doubt, should you
encounter it you will not soon forget it.

The Jamaican patty is local pastry that dates back to colonialism and slavery and
it has made its way into the tapestry of Jamaican culture. Jamaicans take a lot of
pride in making one of their most popular exports, spices baked inside a flaky
shell, often tinted golden yellow with an egg yolk mixture or turmeric.
With a broad variety of fillings like seasoned ground beef, chicken, vegetables,
shrimp, lobster, fish, soy, ackee, lentils or cheese, the patty makes a perfect
snack or meal when youre on the go. So much so that in Jamaican, the Juici
Beef Company one of the most popular patty companies offer their locations
with drive-through pickup windows for patties on the go. In recent years patty
companies have expanded their menus to include a bite-sized portion of a patty
called a cocktail patty.
Today, patties can be found all over Jamaica and the rest of the Caribbean. They
became such a reminiscent piece of Jamaica that they have made their way into
Europe and North America to satisfy the longing palates of the Jamaican
Diaspora.

Johnny Cakes (Fried Dumplings)

Many believe that the origin of the Johnny Cake evolved from workers on the
plantation who used to take journey cakes with them into the fields for a long
lasting, hearty snack. And a Journey cake eventually became a Johnny cake.
Jamaican Fried Dumplings or Johnny cakes have been a staple side dish in
many local breakfast dishes, from Ackee and Salt fish, to Mackerel Run Down
breakfast would not be breakfast without a Johnny cake. The tasty morsels have
a golden crust and chewy interior and not everyone can make a good fried
dumpling though in the wrong hands dumplings can become round little missiles,
tough enough to stone dawg.
No matter which name you choose to call it by, make sure you do not have a real
home cooked Jamaican breakfast without these little pieces of Jamaican
goodness.

Bulla

A Bulla is a round, rich, dark, little load of goodness. This Jamaican pastry is
made with flour, molasses, ginger, nutmeg and baking soda, and many visitors to
Jamaica compare it to their more popular ginger bread. It is very inexpensive to
make and therefore has become a favorite snack of the average Jamaican
household. Bulla is traditionally a popular treat for schoolchildren, usually eaten
with cheese or butter.
This very dense spiced bun that has made its way from a home-made pastry to
enjoy with a cup of tea to a Jamaican treat to be found abroad in Jamaican and
Caribbean specialty food stores.

Pan Chicken

Pan Chicken began its rise to popularity along with the street dance culture that
evolved in the 1960s with the evolution of rock steady, dub, ska and later reggae
music. These street dances would include a variety of elements that were a
necessity - good friends, good music and good food. Pan chicken is cooked in
recycled oil drums turned into makeshift Barbecues. Jamaican amateur chefs
sell this specially seasoned, tender and natural spiced chicken on the road sides
during street dances, in front of night clubs and by 24 hour gas stations just to
ensure party goers do not go home on an empty belly.
Pan chicken does not only have a strong local following, its has quite a popular
following globally. So popular in fact, that this Jamaican phenomenon grabbed
the attention world-renowned celebrity chef, Anthony Bourdain, who traveled to
Jamaica to sample the islands famous roadside cuisine. One of Jamaicas
largest chicken producers, Caribbean Broilers developed an event dedicated to
the enjoyment of this street cuisine that occurs in Jamaica on an annual basis.
The Ultimate Pan Chicken Championship is the Mecca of Pan Chicken for
amateurs and professional epicurean Pan Chicken connoisseurs. Pan Chicken is
to Jamaica what Pizza is to New York! Enjoy some on your next visit!

Blue Drawers

This oddly named dessert is said to have traced its origins back to West Africa,
where West Africans would boil a starchy, green banana-based pudding. Blue
Drawers is also called Duckanoo, which is derived from the Ashanti
word, Dokono which means boiled maize-bread. In other parts of Jamaica it also
goes by its more basic name Tie-a-leaf. This adopted Jamaican dish is mostly
eaten as a snack or dessert. There are many different recipes for this dish, but
most would feel safest reverting back to their grandmothers recipe, which in
most households would have the main ingredients of cornmeal, dry coconut, and
brown sugar. The dry coconut is grated and added to the cornmeal, brown sugar
and a mix of vanilla, cinnamon, mixed spice, nutmeg, salt, butter, and raisins.
Some more dry coconut is grated and blended with water to make a coconut
milk, which is added to the above mixture.
Banana leaves would be cut into rectangles and passed over a flame to sear
them. Some of the mixture would be spooned out onto the seared leaf and
wrapped into small parcels about two to three inches square. A piece of the trunk
of the banana tree is stripped to make a "string" which is used to tie the banana
leaf parcel. The banana leaf parcels are boiled and cooked for about an hour and
unwrapped. Blue drawers may be eaten hot or cold and will keep in the
refrigerator for a week to ten days.

Many boutique fusion restaurants throughout Europe and North America have
adopted this culinary technique in preparing both sweet and savory dishes.

3. Our Top 5 Drinks

Red Stripe Beer

The king of all Jamaican beverages, Red Stripe lager beer was created in 1938
by Bill Martindale, of England, who was then working as a brewer for the
founders of the Desnoes and Geddes company in Kingston.
Red Stripe can be found in almost every country in the world and is considered
one of the worlds best beers. It has been awarded numerous prizes over the
years and has stood the test of time, keeping most of the market in Jamaica,
despite other beers that have started up and fizzled.

Jamaican Rum

Jamaica produces more different rums than most countries in the world
and Appleton Estate, started in 1749, is the second oldest rum maker in the
world. Appleton has the enviable and celebrated reputation of being the best
producer of Jamaican rums and has won many awards for the product.
Jamaican white rum is dry and light bodied, clear coloured and slightly sweet in
taste and is perfect for mixed drinks and cocktails. The most popular rum uptown
is the golden rum that is drunk straight over ice, with Pepsi, Coke, ginger ale or
coconut water. The overproof white rum (whites) is extremely popular with the
man in the street and in the diaspora. Look at the cases being taken to friends
abroad from the airports!

Coconut Water

Coconut water is popular throughout the tropics, being freely available from the
young coconut. It is particularly healthy, and useful medicinally for those with low
nutrition.
Fat-free, cholesterol-free, low-calorie, and naturally rich in electrolytes -- the
touted benefits of America's latest health craze have been known to natives of
the tropics for centuries.

Ginger Beer

Ginger beer is probably the most perfect small beer, similar in taste to the best
champagne, with sparkling effervescence. The Jamaica ginger gives it both
exquisite flavour and pungency.
In many countries, it is home-made, but in Jamaica a fine commercial ginger
beer is made by the D&G company.

Sorrel

The most traditional Christmas drink in Jamaica is the attractively-coloured

sorrel. The sorrel plant is a member of the Hibiscus family and when mature in
November-December the sepals are a deep crimson colour, though it also comes
in white.
Home-made in most households, the sepals of the plant are placed in boiling
water with grated ginger, cloves, pimento and cinnamon, simmered and left to
soak for 24 hours. Sugar may be added to taste and then rum added for those
who do not wish the non-alcoholic version. The end result is an appealing red,
spicy beverage that is offered to all visitors over the Christmas season.
Recently bottled sorrel drink has been made commercially and has become a
most popular seasonal purchase.

4. Our Top 5 Seasonings

Ginger

Jamaican ginger is widely regarded as the best in the world. The plant is thought
to have been introduced to Jamaica by the Spanish in the 1500s. Jamaican
Ginger is prized because of its strength and potency which can be attributed to
the climatic and soil conditions in the areas of Jamaica where it is cultivated,
such as St. Ann and the Christiana regions.
Jamaican ginger is used widely in cooking and seasoning of meats, especially
pork, and is also the basis for ginger beer and ginger ale.

The Jamaican patty is local pastry that dates back to colonialism and slavery and
it has made its way into the tapestry of Jamaican culture. Jamaicans take a lot of
pride in making one of their most popular exports, spices baked inside a flaky
shell, often tinted golden yellow with an egg yolk mixture or turmeric.
With a broad variety of fillings like seasoned ground beef, chicken, vegetables,
shrimp, lobster, fish, soy, ackee, lentils or cheese, the patty makes a perfect
snack or meal when youre on the go. So much so that in Jamaican, the Juici
Beef Company one of the most popular patty companies offer their locations
with drive-through pickup windows for patties on the go. In recent years patty
companies have expanded their menus to include a bite-sized portion of a patty
called a cocktail patty.
Today, patties can be found all over Jamaica and the rest of the Caribbean. They
became such a reminiscent piece of Jamaica that they have made their way into
Europe and North America to satisfy the longing palates of the Jamaican
Diaspora.

Johnny Cakes (Fried Dumplings)

Many believe that the origin of the Johnny Cake evolved from workers on the
plantation who used to take journey cakes with them into the fields for a long
lasting, hearty snack. And a Journey cake eventually became a Johnny cake.
Jamaican Fried Dumplings or Johnny cakes have been a staple side dish in
many local breakfast dishes, from Ackee and Salt fish, to Mackerel Run Down
breakfast would not be breakfast without a Johnny cake. The tasty morsels have
a golden crust and chewy interior and not everyone can make a good fried
dumpling though in the wrong hands dumplings can become round little missiles,
tough enough to stone dawg.
No matter which name you choose to call it by, make sure you do not have a real
home cooked Jamaican breakfast without these little pieces of Jamaican
goodness.

Bulla

A Bulla is a round, rich, dark, little load of goodness. This Jamaican pastry is
made with flour, molasses, ginger, nutmeg and baking soda, and many visitors to
Jamaica compare it to their more popular ginger bread. It is very inexpensive to
make and therefore has become a favorite snack of the average Jamaican
household. Bulla is traditionally a popular treat for schoolchildren, usually eaten
with cheese or butter.
This very dense spiced bun that has made its way from a home-made pastry to
enjoy with a cup of tea to a Jamaican treat to be found abroad in Jamaican and
Caribbean specialty food stores.

Pan Chicken

Pan Chicken began its rise to popularity along with the street dance culture that
evolved in the 1960s with the evolution of rock steady, dub, ska and later reggae

music. These street dances would include a variety of elements that were a
necessity - good friends, good music and good food. Pan chicken is cooked in
recycled oil drums turned into makeshift Barbecues. Jamaican amateur chefs
sell this specially seasoned, tender and natural spiced chicken on the road sides
during street dances, in front of night clubs and by 24 hour gas stations just to
ensure party goers do not go home on an empty belly.
Pan chicken does not only have a strong local following, its has quite a popular
following globally. So popular in fact, that this Jamaican phenomenon grabbed
the attention world-renowned celebrity chef, Anthony Bourdain, who traveled to
Jamaica to sample the islands famous roadside cuisine. One of Jamaicas
largest chicken producers, Caribbean Broilers developed an event dedicated to
the enjoyment of this street cuisine that occurs in Jamaica on an annual basis.
The Ultimate Pan Chicken Championship is the Mecca of Pan Chicken for
amateurs and professional epicurean Pan Chicken connoisseurs. Pan Chicken is
to Jamaica what Pizza is to New York! Enjoy some on your next visit!

Blue Drawers

This oddly named dessert is said to have traced its origins back to West Africa,
where West Africans would boil a starchy, green banana-based pudding. Blue
Drawers is also called Duckanoo, which is derived from the Ashanti
word, Dokono which means boiled maize-bread. In other parts of Jamaica it also
goes by its more basic name Tie-a-leaf. This adopted Jamaican dish is mostly
eaten as a snack or dessert. There are many different recipes for this dish, but
most would feel safest reverting back to their grandmothers recipe, which in
most households would have the main ingredients of cornmeal, dry coconut, and
brown sugar. The dry coconut is grated and added to the cornmeal, brown sugar
and a mix of vanilla, cinnamon, mixed spice, nutmeg, salt, butter, and raisins.
Some more dry coconut is grated and blended with water to make a coconut
milk, which is added to the above mixture.
Banana leaves would be cut into rectangles and passed over a flame to sear
them. Some of the mixture would be spooned out onto the seared leaf and
wrapped into small parcels about two to three inches square. A piece of the trunk
of the banana tree is stripped to make a "string" which is used to tie the banana
leaf parcel. The banana leaf parcels are boiled and cooked for about an hour and
unwrapped. Blue drawers may be eaten hot or cold and will keep in the
refrigerator for a week to ten days.
Many boutique fusion restaurants throughout Europe and North America have
adopted this culinary technique in preparing both sweet and savory dishes.

3. Our Top 5 Drinks

Red Stripe Beer

Red Stripe Beer

The king of all Jamaican beverages, Red Stripe lager beer was created in 1938
by Bill Martindale, of England, who was then working as a brewer for the
founders of the Desnoes and Geddes company in Kingston.
Red Stripe can be found in almost every country in the world and is considered
one of the worlds best beers. It has been awarded numerous prizes over the
years and has stood the test of time, keeping most of the market in Jamaica,
despite other beers that have started up and fizzled.

Jamaican Rum

Jamaica produces more different rums than most countries in the world
and Appleton Estate, started in 1749, is the second oldest rum maker in the

world. Appleton has the enviable and celebrated reputation of being the best
producer of Jamaican rums and has won many awards for the product.
Jamaican white rum is dry and light bodied, clear coloured and slightly sweet in
taste and is perfect for mixed drinks and cocktails. The most popular rum uptown
is the golden rum that is drunk straight over ice, with Pepsi, Coke, ginger ale or
coconut water. The overproof white rum (whites) is extremely popular with the
man in the street and in the diaspora. Look at the cases being taken to friends
abroad from the airports!

Coconut Water

Coconut water is popular throughout the tropics, being freely available from the
young coconut. It is particularly healthy, and useful medicinally for those with low
nutrition.
Fat-free, cholesterol-free, low-calorie, and naturally rich in electrolytes -- the
touted benefits of America's latest health craze have been known to natives of
the tropics for centuries.

Ginger Beer

Ginger beer is probably the most perfect small beer, similar in taste to the best
champagne, with sparkling effervescence. The Jamaica ginger gives it both
exquisite flavour and pungency.
In many countries, it is home-made, but in Jamaica a fine commercial ginger
beer is made by the D&G company.

Sorrel

The most traditional Christmas drink in Jamaica is the attractively-coloured

sorrel. The sorrel plant is a member of the Hibiscus family and when mature in
November-December the sepals are a deep crimson colour, though it also comes
in white.
Home-made in most households, the sepals of the plant are placed in boiling
water with grated ginger, cloves, pimento and cinnamon, simmered and left to
soak for 24 hours. Sugar may be added to taste and then rum added for those
who do not wish the non-alcoholic version. The end result is an appealing red,
spicy beverage that is offered to all visitors over the Christmas season.
Recently bottled sorrel drink has been made commercially and has become a
most popular seasonal purchase.

4. Our Top 5 Seasonings

Ginger

Jamaican ginger is widely regarded as the best in the world. The plant is thought
to have been introduced to Jamaica by the Spanish in the 1500s. Jamaican
Ginger is prized because of its strength and potency which can be attributed to
the climatic and soil conditions in the areas of Jamaica where it is cultivated,
such as St. Ann and the Christiana regions.
Jamaican ginger is used widely in cooking and seasoning of meats, especially
pork, and is also the basis for ginger beer and ginger ale.

Pimento

The pimento tree is indigenous to the Caribbean Islands and was found growing
in Jamaica around 1509 by early Spanish explorers who were quite impressed
with the taste and aroma of the berries and the leaves. The name Pimento
originated from the Spanish word "pimienta" (pepper or peppercorn). To most
English speaking people the tree is called "pimento" and the berries "allspice".
The name allspice originated from the popular notion that the pimento berry
contains the characteristic flavour and aroma of cloves, nutmeg, cinnamon and
pepper, all combined in one spice.
Pimento is the basis of the now famous jerk flavour of Jamaica - the wood,
leaves and berries of the pimento tree can all be used in the process, but it is
now less popular to use the wood for barbequing the jerked meats, so that the
trees can be preserved. The berries are dried and can be found in most
Jamaican households, to be added to soups and stews. It is also made into a
very fine liqueur called pimento dram.

Escallion

The name escallion is used for several members of the onion family such as
immature onions and young leeks. The true scallion has straight sides at the
base, showing just the beginnings of a bulb. The Jamaican scallion is far more
potent and flavourful than the scallion or green onion found in temperate
climates. It is used in all Jamaican cooking, often as a substitute for onion, as it
has much more flavour and a touch of pepperiness.
Apart from being cooked in stews and soups, it can also be chopped in salads. It
grows readily in Jamaican soil, particularly in the parish of St. Elizabeth and can
also be planted among other ground vegetables to keep away pests.

Scotch Bonnet Pepper

Scotch bonnet, also known as Scotchy, is one of the hottest peppers in the
world, found mainly in the Caribbean islands, and particularly popular in Jamaica,
where it has given its name to a chain of restaurants - Scotchys. Most Scotch
Bonnets have a heat rating of 100,000350,000 Scoville Units. In comparison,
most jalapeo peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.

These peppers are used to flavour many different Jamaican dishes, such as
ackee and saltfish, and range in colour from green to bright orange according to
ripeness. Ripe peppers are prepared for cooking by cutting out the seeds inside
the fruit which are the hottest part of the pepper. Pepper jelly and hot pepper
sauce are condiments made almost solely of these extremely hot peppers.

Thyme

There are over 100 varieties of Jamaican thyme, but the most commonly used is
garden Jamaican thyme that is easily grown and cheap to buy. It is sold in
bunches and may be used as whole sprigs or leaves. Generally the Jamaican
cook will add whole sprigs of thyme to the pot, whether it is soup or stew,
particularly oxtail stew, and remove the sprigs after cooking.
The tiny leaves may be chopped for addition to seasonings such as jerk. It is
also one of the classic ingredients of a bouquet garni.

5. Our Top 5 Fruits

Mango

The most delectable fruit in Jamaica and also the most commonly enjoyed are
mangoes, said to have been first introduced into Jamaica in the 1700's following
the capture of a French ship on its way to Haiti, at sea by Lord Rodney. The ship
was carrying Mango seeds and plants. Today, mangoes go by a variety of local
names. Some of the most popular are the Julie, Bombay, East Indian, Number
11, Hayden and Tommy Atkins. These mangoes range from very fleshy fruit to
other varieties that are much more of a chore to eat because of their stringy
texture.
Reputed to have aphrodisiac powers, the mango is certainly one of the more
sensual Jamaican fruits. In addition it has many medicinal properties, most
popularly that of being a digestive aid, a blood and skin purifier, preventative for
heat stroke and cure for the common cold.

Guinep

A Guinep is a small, grape-like fruit that grows in bunches similarly to grapes,

with a thick green skin, similar to that of an orange. It has a large seed
surrounded by a thin layer of sweet, fleshy pulp
Guineps are sold in all local markets and quite often you see street vendors with
bunches of them at traffic lights. Many enjoy the unique texture and flavour of this
tropical treat and it makes for a great snack on any drive through the countryside.

Naseberry

The Naseberry, also called a Sapodilla or Chikoo, is said to have originated in

Central and South America. It beares resemblance to a Kiwi but inside has been
pre cut into pegs and is the size of a small to medium tomato. The flesh varies
from yellow to shades of brown and sometimes reddish-brown, and may be
smooth or of a granular texture.
The flavour is sweet and pleasant, ranging from a spicy apple - pear flavor to
almost perfumed taste. Some of the fruit can be seedless, but most have from 3
to 12 hard, black, shiny, flattened seeds. Oval in shape and brown in color the
naseberry flesh is very sweet. It is also used in a variety of ways including
naseberry custard or naseberry ice cream are very delicious.

Otaheite Apple

The Otaheite Apple is said to have originated in the South Pacific islands and
was brought to Jamaica by Captain Bligh who conveyed small trees of three
varieties from the islands of Timor and Tahiti to Jamaica in 1793.
The fruit is oblong to pear-shaped with a thin, smooth and slightly waxy, dark red
skin protecting a crisp spongy white flesh that has a mild sweetish flavour. Most
Jamaicans enjoy it right off of the tree, but many can enjoy a chilled Otaheite
apple and recount many a childhood memory.

The Otaheite Apple tree is a beautiful tree that can grow up to sixty feet
tall, grows and bears quite quickly. Although not indigenous to Jamaica, Otaheite
apples grow abundantly here.During its peak season it bears in such
abundance, that they are bagged by the dozen and sold on street corners all
over Jamaica.
As with many other Jamaican fruits, locals have found a variety of ways to enjoy
this delectable fruit. They make great preserves and can be enjoyed sliced and
stewed with ginger, grated lime and a touch of sugar and served over vanilla ice
cream as is quite customary in many posh Caribbean fusion restaurants world
wide.
More recently, creative Otaheite lovers have produced inventive new ways to
enjoy the fruit and preserve its flavour year round with Otaheite apple pancake
syrup, jellies and locally a new popular favourite is the bottled Otaheite Apple
Juice which is quickly becoming popular with school children because of its bright
pink colour.

Banana

Bananas were first introduced to Jamaica by Jean Francois Pouyat, a French

Botanist and chemist in 1820, he brought the fruit back from Martinique to his
coffee estate in an effort to diversify his farms produce. It was originally called
the "Martinique Banana-Pouyat" in his honour and then later shortened to the
"Martinique Banana". History records show that the Agricultural Society of
Jamaica awarded Pouyat a doubloon for his effort in introducing such a valuable
variety of produce to the island.
Few are aware that long before Chiquita and Dole, Jamaica was the first
commercial producer of bananas in the Western Hemisphere.
Locals enjoy green bananas boiled and eaten as a staple instead of rice or
potato, while the ripe fruit is eaten raw or incorporated into several tasty recipes
such as banana bread and the ever-popular Jamaican banana fritters. These
fritters were household treats in most grandparents homes. Served with tea, or
after a meal, a special occasion was not really special without some warm,
banana fritters with just a light dusting of confectionary sugar on the top.
In Jamaica we have two main varieties of bananas, the more traditional banana
and a dwarf banana which is locally referred to as a bumpy, or chiney banana.
This smaller sibling to the regular sized banana has a much denser texture and
its flavour is a combination of that of apple and banana. It is quite a unique
snack and adored by children because of its size. Both are available at all
markets island-wide or along the street corners with a variety of other produce.

6. Our Top 5 Jamaican Dishes

Ackee and Saltfish

Jamaicas national fruit, the ackee, isthe main ingredient in Jamaica's national
dish, Ackee and Salt fish. Jamaican ackee was introduced to Jamaica really
around 1778, probably transported in a slave ship. The plants botanical name is
Blighiasapidain honor of Captain William Bligh who took samples to Kew in 1793.
The Jamaican ackee tree is native to tropical West Africa and is cultivated
throughout the tropics and commercially in Jamaica, in fact more widely grown in
Jamaica than anywhere else in the Western hemisphere.
The Jamaican ackee fruit fruit turns red on reaching maturity and splits open
exposing the 3 large, shiny, black seeds attached to cream-coloured flesh, which
is the edible portion.

Dried and salted codfish was originally imported into Jamaica in the 18 th century
from Canada, as a trade for rum and was being particularly appropriate to
tropical non-refrigerated conditions. Nowadays saltfish is not necessarily cod,
which is in short supply.
The national dish is seasoned with Scotch bonnet pepper, onions and tomatoes
and served with roast breadfruit, bammy (cassava flour cakes) and green
banana.

Curry Goat

Curry goat is a dish originating in Indo-Jamaican cuisine that has become so popular
it is now regarded as being typical of Jamaica.

Curry goat is a popular party dish in Jamaica and at a 'big dance' or nine night a
local expert or 'specialist' is often brought in to cook it.

It is considerably more mild than the equivalent dishes from India and is
flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch
Bonnet Peppers and is almost always served with plain white rice or green
banana.

Stew Peas

Jamaican stew peas is a mixture of stewed beef, pickled pigs tail and red kidney
beans, called red peas in Jamaica. The Rastafarians, and vegetarians, can still
enjoy the irie version of this dish without the beef and pigs tail.

White rice and fried ripe plantain are a good accompaniment to this dish, which
strongly resembles the Brazilian national dish of feijoada.

Jerk dishes

Jamaicas jerk seasoning has two main ingredients - allspice (called "pimento" in
Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville
scale).
Other
ingredients
include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper.
Jerk chicken, pork, or fish originally was smoked over aromatic wood charcoal.
The pimento wood, berries, and leaves of the allspice plant among
the coals contribute to jerk's distinctive flavor. Meats are dry-rubbed or wet
marinated with the very hot spice mixture of jerk seasoning which is traditionally
used on to pork and chicken.
The traditional location for jerked pork in Jamaica is Boston Beach, Portland.

Jerk dishes have now received international recognition and can be found on
many menus in Europe and North America.

Rice and Peas

Sunday lunch is not complete without rice and peas on the table. It is used as an
accompaniment to several different meats stewed chicken, roast chicken or
oxtail.
The heart of Jamaican rice and peas is coconut milk. Coconut milk is traditionally
obtained by removing the coconut flesh from the shell, grating it and then
squeezing the milk from it by adding a little water and squeezing by hand
through a sieve or strainer.
The peas generally red kidney beans - are soaked overnight and then they are
slow cooked until tender after which the seasonings are added. The basic
seasonings are scallion, thyme, garlic, salt, and scotch bonnet pepper. The
coconut milk is then added and the ingredients are left to slow cook until
everything blends together in one delectable taste.
Around Christmas time, the red kidney beans are replaced by fresh green gungo
peas which are abundant at that time of year.

7. Our Top 5 Sweet Treats

Gizzada

Imagine biting in to a warm nutmeg, cinnamon and ginger spiced sugart coconut
treat well imagine now longer simply enjoy a Gizzada. The Gizzada is a
coconut tart. The sides of the tart are pinched around it to hold all of the sweet
and spicy coconut goodness inside.
This coconut tart is well liked, so much so people are very possessive of their
recipes. Most pass theirs down from generation to generation. Most opt for the
tried and true method of a mixture of grated coconut, ginger, nutmeg, all spice,
cinnamon and sugar, put into a pastry shell.
Dont forget to take a bite of this little taste of sunshine when next in Jamaica.

Plantain Tarts

Another traditional favorite comes from one of our main food staples, the plantain.
The plantain is a larger cousin to the banana. The ripe plantain flesh is prepared
with a mixture of authentic Jamaican spices such as All Spice, cinnamon, nutmeg,
sugar and gartered ginger, and spooned into small pastry shells topped with just a
sprinkle of brown sugar and baked to a sweet delectable perfection. Best served
warm, this treat is perfect complement to 4 o clock teatime, or after meal in
Jamaica, its always the perfect time for a plantain tart.

Tamarind Balls

The Tamarind is said to have originated in Jamaica with the arrival Indian
indentured laborers in the 19th century. In addition to the plethora of other spices,
textiles, and traditions we received the Tamarind.
This tree that is often used to share drive ways or main thoroughfares bears a
pod that contains the tamarind fruit. The fruit can be used for juices, sauces and
of course whats now considered a national candy, the Tamarind ball. The pulp of
the fruit is rolled in gartered ginger and a variety of other spices and then rolled in
sugar to form a ball like shape and left to air dry. Once dried the Tamarind ball
makes a delicious bite size treat that is sweet and spicy and irresistible.

Matrimony (Star Apples)

While many people outside of Jamaica hear this word and immediately think of
marriage, to Jamaicans, Matrimony also refers to a chilled creamy fruit
salad.Traditionally made around Christmas time when the main ingredient - the
purple star apple bares, this light and fresh dessert is a unique marriage exotic
fruit flavors.

The main ingredient of this delicate dessert is the purple star apple. Bearing only
during the winter season, this fruit is quite a treat. Its dark purple, shiny skin,
make it quite easy to spot amongst the other Jamaican fruits available locally.
The star apple is about the size of an orange that encloses 8 translucent
segments of pink hued pulp. The fruit is native to Jamaica and is a delicious
accompaniment to the orange that also grows abundantly in Jamaica, paired
with condensed milk (a sweet thick dairy product) and just a hint of nutmeg (also
native to Jamaica), this dessert will have you longing for another taste of sweet,
sweet Jamaica.

Sweet Potato Pudding

was a good use of left over sweet potatoes and provided slaves with something
sweet to enjoy after a hard day in the fields. Later on in the 1940s rations of rum,
sugar and coffee were sent off with Jamaicas airmen during World War II. Many
still recount receiving small packages sent from wives and mothers containing a

slice of home baked sweet potato pone, just a whiff was all they needed to give
them the strength and courage to persevere so they could return home to loved
ones.
Hell a top, Hell a bottom, Hallelujah in the middle was how the cooking process
of this authentic dessert was described. Originally the pudding mixture was made
very simply over a coal fire. Placed in an old time Dutch pot with hot coals (hell)
on the top of the pot and hot coals (hell) beneath. The pudding (Alleluia)
otherwise would cook simultaneously in the middle from both ends.
Traditionally, the Jamaican Sweet Potato pone or pudding as some refer to it, is a
mixture of sweet potatoes, flour, sugar, evaporated milk, coconut milk, nutmeg,
vanilla, brown sugar, sherry or Rum, butter and a small amount of yam. A mixture
of sweet, spicy and creamy, this dessert is served in slices like cake, but its
texture is more of a smooth pie.
Sweet potato pone can be served hot, cold, or at room temperature. No matter
how you have it, its simply a delicious taste of Jamaica.

8. Our Top 5 Jamaican proverbs

New broom sweep Clean, but old broom know the corners
Translation: A profoundly witty statement that sums up any number of
current situations, including the state of today's music.
when you dig a hole for somebody, dig two
Translation: When you set out to trap someone else, it is very likely that you will
end up trapping yourself too
wha sweet nanny goat a go run him belly
Translation: Often things we like are not good for us.
Sorry fi mawga (scrawny) dog, mawga dog turn round bite you

Translation: Sometimes you help someone in an unfortunate situation and

they act ungrateful, even hurt you.
patient man ride donkey
Translation: Only a patient person can ride a donkey

9. Top 5 Jamaican Traditions

Nine-Night Tradition

Nine-Nights is a funerary tradition practiced in the Caribbean primarily in

Jamaica. It is an extended wake that lasts for several days, with roots in African
tradition.
During this time, friends and family come together to the home of the deceased.
They share their condolences and memories while singing hymns and eating
food together.

In the old days, the nights were calm and reserved for the most part - but that
tradition has changed with the times. Today, these gatherings resemble parties
much more than they resemble wakes (though this is not true for all ninenights).
Nine-Nights are no longer a time to mourn but a time to celebrate since the loved
one is no longer suffering in life. When friends come they do not come with just
condolences they come with food, drink and music.
True to its name this celebration lasts nine nights and days with the ninth and
final night being the night before the church service. On the ninth night the family
prepares the food for all who come. As tradition has is on the ninth night it is
believed that the spirit of the deceased passes through the party gathering food
and saying goodbye before continuing on to its resting place. Out of all the nights
this night is the most revered since it is the end of the celebration. Stories about
the deceased and the fondest memories are shared, along with prayers. Games,
such as Dominos, are played as well as singing hymns, which is also done on
the other nights as well.

Jonkanoo/Junkanoo

The word "Junkanoo" derived from an African slave master and trader named
"John Canoe" in the 17th century. These slaves were not allowed much freedom
and would hide in the bushes when they had the chance. While in the bushes,
they would dance and make music while covered in costumes that they made
from various paints that they made and leaves that they found. This festival
represented the slave's freedom from slavery.
Junkanoo, is Jamaica's Christmas celebration. Not as popular in the cities as it
was 20 to 30 years ago, Jonkanoo is still a big deal, especially in rural Jamaica.
In this celebration there are different characters who parade through the streets
in very elaborate costumes; they are attired costumed with head dresses, masks,
pitchforks (devil), batons (police), fans (set girls) and any other paraphernalia that
is necessary to complete the character.
There are basic Jonkanoo steps that are done and each character has a
signature movement such as:

Pitchy Patchy turns, cartwheels, large movements in circular patterns.

Belly woman - moves belly in time with the music

Grand Market

The Christmas Market or Grand Market has been a glittering, and probably
unique, tradition in Jamaica. It provided great holiday entertainment for children
and parents alike. In the past it especially had the flavor of a community fair
beginning on Christmas Eve and culminating on Christmas Day. The event
featured the sale of toys, craft and gift items, food, street dancing, and music.
Old-time Christmas Market began coming together a few days before Christmas
but was fully established by late Christmas Eve. Downtown Kingstown has the
largest Christmas Market, but there are others in other areas of the island. One
of the famous Christmas Markets is the Victoria Craft Market at the Ocean Hotel
at the bottom of King Street.

Obeah

Photo courtesy of Mart Lamolla

Obeah is one of the many Jamaican traditions from our West African ancestry.
Included in the slaves brought to Jamaica were healers, medicine men and
priests. Many pursued their traditional practices when they arrived in Jamaica.
The Obeah-men /women were patronized by both whites and blacks ".

Many obeah practitioners seem to be well versed in poisons and other harmful
substances. Hundreds of deaths of both blacks and whites during the days of
slavery were attributed to poisons devised by Obeah-men.
The Obeah-man (or woman) is a well established persona in the Jamaican
society, with a patronage which is largely lower class, but also includes society's
movers and shakers. He may be feared, hated, respected or even mocked, but I
doubt if he's ever broke, as there are always customers! He is a last resort for
many who have exhausted avenues offered by conventional medicine. He is the
first choice of many who want to 'tie' their lovers to them forever, to ensure their
success in a court case or in getting a visa, or to get revenge on their enemies.

Carnival

Carnival, the brainchild of Byron Lee started as a very small affair in 1990.
Persistence, commitment and the desire to share the fun and bacchanal scene,
and his experience of Trinidad carnival allowed, Lee set out to create something
similar for the Jamaicans. The dream became a reality and today it has become
a tremendous success as one of the largest annual event on the Jamaican
calendar.
Over the years Jamaica has celebrated Carnival, it has gone through many
changes, creating a positive force that brings Jamaicans together. It is becoming
very local with the emergence of the local designers and Mass Camps. Carnival
has done the same for the Jamaican population as it has done in all other
countries, united the population, created jobs and is also increasing the Tourism
industry.

10. Top 5 Jamaican Places to eat

Faiths Pen

Faith's Pen Vendors - On the main road to Ocho Rios, between Mt. Rosser and
Moneague
Faith's Pen is perfectly positioned for travelers to stop for a snack or full meal on
the way to or from Ochi. Around 30 vendors huts stretch out over this large layby selling all manner of traditional Jamaican fare, including jerk chicken, jerk
pork, fried fish, roast fish, ackee and saltfish, mannish water, festival, bammy,
breadfruit, corn on the cob, soup and fruit.

Scotchies

Scotchies that fiery restaurant brand that has for years been delighting tourists
who visit Montego Bay, Ocho Rios and Kingston. One of the best Jerk food stops
in Jamaica is Scotchies. The spicy and flavorful chicken is a must have along
with a side order of festival, bammy, and roast breadfruit. They also serve Jerk
Pork and soup du jour.
That open-air aura effused by Scotchies in Montego Bay, Ocho Rios and
Kingston remains intact as well -- tables, benches and chairs are made from
hardwood. Roofs are thatched and the pagoda-like eating areas are held up by
timber that seems recently felled.

Little Ochi