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I love Cooking Jamaican Food

Jamaicans’ food choices throughout history have been influenced by the ecological bounty of the island itself and the crops brought in by foreigners over the years. From the island itself, Jamaicans have embraced seafood, bananas and plantains, peas, kidney beans, and allspice. From incoming forces, Jamaicans have acquired the African based ackee fruit, vinegar seasoning from the Spanish, and curries from the East Indian and Hakka settlers. Most of the traditional foods in the Jamaican diet are fresh or lightly processed meats, fruits, and vegetables that are then richly seasoned. One of the most dominant and uniquely Jamaican spices is allspice, which was once believed to grow only on the island, though it is now grown in warm regions throughout the world. Containing taste elements of cinnamon, nutmeg, and clove, allspice also contains eugenol. When eaten, eugenol has antimicrobial properties and is credited with helping to relieve indigestion and gas.

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