Jamaica Research Paper

Back in 1494 the island was names “Santiago”, it is located south of Cuba. Jamaica is an island full of history and people from all parts of the world. Jamaican cuisine has influence from all over the world, such as: Spanish, British, East Indian, West African, Portuguese, Chinese, French, and Dutch. The history of Jamaican cuisine came about in 1506 when the Spanish arrived forcing out the Arawak Indians. In 1872 Kingston was named the capital. In 1998 the population was estimated to be 2.75 million (every culture). In Jamaica 90 percent of the island is black, 1 percent is East Indian, and 7 percent is mixed, some with Chinese and White (Every culture). Most of the black population are descendants of African slaves, and post slavery

The English added more to the now Jamaican cuisine choices and then created even more new dishes, such as, the famous Jamaican Pattie. They soon after transformed majority of the island into sugar plantations. Centuries later, once slave trade was no longer allowed, immigrants began to come to the island as laborers from China and East India.

The Indians that later came over to Jamaica is how many of their dishes were introduced to many new spices, which is why Jamaica is also known for its spicy food. They make just about every dish into curry as well.

Jamaica has been also known for “jerk”, it is a sort of dried meats. That comes from the Cormantee tribes in Africa, and the slaves brought with that them when they were brought to the island. Many slaves that escaped their slavery stayed in unfamiliar parts or Jamaica and they identify as “Maroons” to this day. They are known for herbalists, and for their jerk. The Rastafarians n Jamaica have their own addition to the island cuisine called “I-Tal cuisine”, it’s were they follow a strict Rastafarian diet and don’t add any salt to their food. Before there were coal stoves and brick ovens they use to cook on a wooden grate that was held up with four forked sticks placed over a low fire, which was also called a “barbacoa”. This was commonly used to grill meats and