Jamaica is located in the continent of North America. It has Cuba to the north, Haiti to the northeast, Puerto Rico to the east, the Caribbean Sea, Panama, Costa Rica, Nicaragua to the south, Honduras to the southwest, Belize and Mexico to the west, and the Gulf of Mexico to the northwest.
The capital is Kingston.
The official language is English.
The climate varies a little based on elevation, but the seasonal rains are generally in October and May, with temperatures between the 40s and 90s F.
The staple foods are ackee and saltfish, shrimp, cassava bread, coco bread, rice, peas, chicken, bananas, plantains, yams, sweet potato, breadfruit, guava, papaya, pineapple and lots more (https://en.wikipedia.org/wiki/List_of_Jamaican_dishes_and_foods).
JAMAICAN JERK CHICKEN (https://www.foodandwine.com/recipes/jamaican-jerk-chicken):
- 1 medium onion, coarsely chopped
- 3 medium scallions, chopped
- 2 Scotch bonnet chilies, chopped
- 2 garlic cloves, chopped
- 1 TBSP five-spice powder
- 1 TBSP allspice berries, coarsely ground
- 1 TBSP coarsely ground black pepper
- 1 tsp dried thyme, crumbled
- 1 tsp fresh whole nutmeg, grated
- 1 tsp salt
- ½ C soy sauce
- 1 TBSP vegetable oil
- Two 3-1/2 ~ 4 lb. chickens, quartered
- In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste.
- With the machine on, add the soy sauce and oil in a steady stream.
- Pour the marinade into a large, shallow dish, add the chicken, and turn to coat.
- Cover and refrigerate overnight.
- Bring the chicken to room temperature before proceeding.
- Light a grill.
- Grill the chicken over medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes (Cover the grill for a smokier flavor).
- Transfer the chicken to a platter and serve.
GRILLED PINEAPPLE SLICES
JAMAICAN COCONUT SWEET RICE (https://anaffairfromtheheart.com/jamaican-coconut-sweet-rice/):
- 3 C vanilla coconut milk
- 1-1/2 C Jasmine Rice
- ½ tsp salt
- ¼ C sugar
- 1/3 C toasted coconut
- In a medium saucepan over high heat, bring coconut milk and salt to a boil, taking care not to scald the milk.
- Stir in rice and sugar and reduce heat to low.
- Cover and cook, stirring occasionally, for 15 minutes. Or until liquid is completely absorbed (if rice is still too firm, add a couple more TBSPs of milk, cover and cook until it’s the desired consistency).
- While rice is cooking, toast your coconut.
- Sprinkle over the top of the rice before serving.
TAMARIND BALLS (https://jamaicans.com/tamarindballs-2/);
- 2 lb. of Tamarind (shells removed)
- 1-1/2 C brown sugar
- ½ C white granulated sugar
- 2 TBSP red rum (optional – helps to preserve it)
- 2 TBSP flour (optional – helps to bind the mixture)
- Shell the tamarind pods and remove the strings from the pulp.
- Put the pulp in a bowl.
- Optional – Sprinkle the red rum evenly over the pulp.
- Add the white and brown sugar (set aside a little brown sugar).
- Optional – Add the flour as it helps to bind the mixture.
- Knead with your hands until the tamarind mixture is like dough.
- Break up the tamarind mixture into bite-size portions.
- Shape them into balls.
- Roll the tamarind balls in the sugar you set aside for more sweetness if desired.
- Store in a cool area or in the refrigerator.