Jamaican recipes are a combination of many different cooking styles from across many regions which justifies Jamaican motto ‘out of many one people’. The recipes are a mirror image of its diverse population that consists of African, Indian, English, Tainos Indians, and Syrians among others. Consequently, the fusion of these different cultures and cooking styles give uniqueness to the island’s cuisine.
Many of the Jamaican recipes are based on browning the meat/fish or the Maillard reaction. The Maillard reaction happens when the proteins on the surface of the meat recombine with sugars in the food. Browning seals in the zest and juices which makes the meat more appealing to the eye and also creates a mouth-watering flavor. (Browning foods, usually meats, involves heating them in a skillet with a small amount of oil. This process is repeated on each side of the cut of meat).
After trying one of these Jamaican recipes we strongly recommend that you prepare the meal a few times after. Try and reflect on the mistakes you have made before and eliminate them. Never be afraid to experiment with the Jamaican recipes, this is what makes the Jamaican cuisine truly unique in its originality.
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Timing is just as important as spices to execute these Jamaican recipes well. Certain recipes require marinating for longer periods than others. There are also some spices which are heavily used in Jamaican recipes that exude their aroma best when added at a specific time during the preparation.