Jamaica's National Dish and Heritage
People all over the world take pride in what is distinctly theirs,
including food and if they are to judge themselves there would be no clear
winner in the ‘most delicious dish’ contest, and Jamaica, which is celebrating
heritage month this October is no exception.
So try this one: Which combination of Jamaican foods is the most
delicious? I suspect there may not be an answer to that either, unless you ask the
discerning traveller.
A growing number of visitors upon their return home are posting comments
about Jamaica foods, including Ackee and saltfish served with banana, yam and
dumpling; and jerk pork and jerk chicken prepared with fried dumpling, festival
and bammy.
There is also a variety of meat and vegetable preparations that are
distinctly Jamaican, such as curried chicken, goat and mutton served with white
rice or rice and peas. So, what’s in your most delicious plate?
But the most delicious dish is not necessarily the best representation
of what is distinctly Jamaican. Ackee has been judged the national fruit and when
cooked with imported saltfish becomes the national dish - delicious but only semi-national
says ackee lover Joseph Joey Issa.
Not too hot on the spicy jerked pork and chicken but likes fried bammy
and festival, Joe Issa says the delicious experience is sort after largely on
weekends. Both the animals and foods exist here and the jerk process is an
African retention.
Almost every Jamaican identify with other dishes, such as curried
chicken, goat and mutton served with white rice or rice and peas. The curried
process was brought here by the Indians and became integrated into everyday
Jamaican foods. Of course rice cultivation is not new in Jamaica.
So what qualifies a dish for national symbol status? Some argued it is the same criteria that
identify Jamaica’s geographical indications – material and process must be
specific to Jamaica, among others.
So, once again, what is in your national
dish?
