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From Wildbison

The waters off Jamaica have often teemed with fish and fish could be the major protein source for islanders...

The styles of Jamaica are the product of the island's history combined with a verdant, abundant climate. The British, Spanish, African and East Indian have all had an influence over what is today a unique island food made decorative by the many tropical fruits that flourish here.

The waters off Jamaica have always teemed with fish and fish could be the major protein source for islanders. Camera, grouper, sea bass and other ocean a sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans can easily be bought and cooked usually in a thick sauce. Goats and chicken are suitable to the little mountainous area and are held by many individuals but cows are rare and meat isn't the predominant meat.

Many of Jamaica's fruits, including pineapple, pear, banana and avocado were taken to the spot by slave traders and plantation owners trying out crops. What were once sugar cane fields are increasingly being used to grow fruits and ackee for export and domestic use.

Several other cuisines mix such a range of spices and tastes - hot, sweet and savory - as Jamaican cooking. Jamaican food would not function as same minus the spices, spices and colors from: Allspice, the pimento berry.

Among many of the herbs grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integrated specific tastes of Jamaican cooking. The pungent thyme grows rampantly on the island and is situated in the majority of Jamaican foods.

Favorite Jamaican meals are those for bourbon value, coconut cake & meat jerky recipies.

True Jamaican food, when cooked with experience, is really a soul-satisfying experience.

For further tips and a few ideas for cooking good and old-fashioned food from around the globe, visit Jamaican Recipes

This article was submitted by Jen Carter, manager of the Planet Recipes website.