Portal:Caribbean/Selected cuisine/2
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Cuisine of Jamaica contains cooking techniques, flavors, spices and influences from each of the many waves of immigration to the island. The Spanish, the first European arrivals to the island, contributed dishes such as the vinegary concoction escovitch fish. Later, English influences developed the Jamaican pattie, a turnover filled with spicy meat. African cuisine developed on the island as a result of waves of slavery introduced by the European powers. Chinese and East Indian influences can also been found in Jamaican cuisine, as a result of indentured laborers who replaced slaves after emancipation brought their own culinary talents. Today, dishes which grace nearly every Jamaican menu include curried goat, fried dumplings, ackee and salt fish (cod) (the is the national dish of Jamaica), fried plantain, "jerk", steamed cabbage and rice and peas (actually kidney beans).
