Jamaican dishes are heavily influenced by their topography. The Caribbean Sea is a thriving, warm water body. So fish and seafood are frequently found on the Island’s breakfast tables.
Native yields, including new organic products, are very famous. Other regions of the world have also influenced various Jamaican breakfast foods.
Corn has made its way to the Island from the North American mainland. Meanwhile, many spices used in authentic Jamaican breakfast dishes come further afield. Indian, Chinese, and Middle Eastern flavors have all advanced into the food.
Extra impacts have come from the nautical nations in Europe. For example, Jamaica’s affection for tea mainly started with the British, who ruled the Island for over 300 years until 1962.
Before the British, Jamaica was part of the Spanish empire. One might say that the Island has taken on the best of world food.
The Top Jamaican dishes – Breakfasts
On our last excursion to Jamaica, we put forth an additional attempt to escape the retreats. That line its impeccable coast and search out the absolute best food going.
Ackee And Saltfish
Ackee and saltfish are unquestionable Jamaican National dishes. A particular favourite of the world’s fastest man, Usain Bolt. Ackee and saltfish are gravyless stews.
Jamaican dishes – Healthy Boiled Bananas
Boiling bananas are worth trying at least once, despite their name. Boiled bananas are a staple of Jamaican and numerous Caribbean island breakfast tables. The most important part of their preparation is using unripe green bananas.
Cornmeal Porridge
Sometimes called ‘cog’ or ‘pop’ instead, cornmeal porridge is exactly what it sounds like it should be – a warming porridge made using yellow cornmeal.
Before refrigerators became common, fresh milk was difficult to keep in the hot climate. So cornmeal porridge is traditionally made with tinned condensed milk.
This gives the porridge a delectable sweet taste. Adding cinnamon and nutmeg further enhances the sweet taste of the porridge. Vanilla is additionally an unquestionable ingredient. The other difference between oatmeal porridge is the consistency. The cornmeal dissolves into the milk, giving a silky-smooth texture on the tongue.
To make it extra special, garnish it with tropical fruits, or be eaten just as it is. Mango goes especially well, as does pineapple.
Johnnycake
The Jamaican breakfast would not be complete without johnnycakes. Possibly developed from the name ‘journey cake’ since they were a simple food to pack while travelling. It’s a cornmeal-based, griddled flatbread.
Also, read about Jamaican Desserts that are mouth-watering for sure.
