I think Jamaicans use just about every part of the COCONUT for something. And I mean every part. That’s how versatile it is. Known as the ‘Tree of Heaven’, its distinct flavour gives life to so many dishes and the health benefits are many. Coconuts not only provide a great source of protein but they also provide shelter.

Quite similar to the vivacious and stimulating flavours infused in the Jamaican cuisine, Indian food has its unique flavours and cooking methods; and let’s not forget the nutritional as well as medicinal  values. From a delightful,
yet dynamic mix of spices, herbs, veggies and fruit, comes a variety of dishes with a strong influence of culture and religion, traditional Indian foods such as curry goat, roti and callaloo have become part of the national
cuisine.

Spices are heavily used throughout and starches such as potato, rice and breadfruit are sure favourites. Indian cuisine also includes baked breads such as roti and naan. Ever heard of dal (dahl or daal)? Think dried lentils,
peas, or beans prepared in a thick stew, often enjoyed with rice and vegetables, or roti…absolutely delicious!

Lamb is quite popular and prepared in a so many ways with lots of spices and herbs for that distinctive taste.  Other prevalent flavours or ingredients used are coconut and tamarind, as these  add not just colour, but a sweet or sour blend to  dishes.

Jamaicans will curry just about anything; from veggies  and seafood to goat and chicken. In fact, during lunch time you will often hear “one fry chicken (leg and thigh), rice and peas with curry gravy”. Yup…Jamaicans love curry!

There is so much to discover when it comes to Indian cuisine. The Jamaican palate has been influenced over the years and so,you will find a little piece of ‘India’ in almost every Jamaican home or restaurant!

 
Cheers,
 Trudy