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 are caught deep water daily by the many fishermen whose boats line the beach. Crustaceans, lobster, shrimp and freshwater are readily available and usually cooked in a thick sauce. Chicken and goats are well adapted to the mountainous island are kept small and many families but cattle are scarce and the flesh is not the predominant meat.Many of the fruits of Jamaica, pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners to experiment with crops. What were once sugar cane fields are being used to grow fruits and ackee for export and domestic use.
Few other cuisines mix such a variety of spices and flavors - sweet, hot and tasty - as the cuisine of Jamaica. Food of Jamaica would not be the same without the spices, seasonings and colors from: Allspice, the berry of the pepper.
Among many species grown in Jamaica are nutmeg, ginger, thyme, Scotch Bonnet peppers, which are integral distinct flavors of the cuisine of Jamaica. The spicy thyme grows rampantly on the island and is found in most foods of Jamaica.
Favorite foods are those of Jamaica for the coconut cake, rum punch and jerky recipes.
Real Jamaican food, when cooked with feeling, is a soul-satisfying experience.
