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Traditional Jamaican Recipes And Food

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Traditional Jamaican Recipes and Food

The flavors of Jamaica are the product of the island”s history combined with a verdant, lush climate. The Spanish, British, African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here.

The flavors of Jamaica are the product of the island”s history combined with a verdant, lush climate. The Spanish, British, African and East Indian have all had an influence over what is today a unique island cuisine made colorful by the many tropical fruits that thrive here.

The waters off Jamaica have always teemed with fish and seafood is the primary protein source for islanders. Snapper, grouper, sea bass and other reef a deep sea fish are caught daily by the many fishermen whose boats line the beaches. Spiny lobster, shrimp and freshwater crustaceans are readily available and cooked usually in a thick sauce. Chicken and goats are well suited to the small mountainous island and are kept by many families but cattle are rare and beef is not the predominant meat.

Many of Jamaica”s fruits, including pineapple, mango, banana and avocado were brought to the region by slave traders and plantation owners experimenting with crops. What were once sugar cane fields are now being used to grow fruits and ackee for export and domestic use.

Few other cuisines mix such a range of spices and tastes sweet, hot and savory as Jamaican cooking. Jamaican food wouldn”t be the same without the spices, seasonings and colors boom beach hack 2017 from Allspice, the pimento berry.

Among many of the spices grown in Jamaica are nutmeg, ginger, thyme, scotch bonnet peppers, which are integral distinct flavors of Jamaican cooking. The pungent thyme grows rampantly on the island and is found in the majority of Jamaican foods.

Favorite Jamaican foods are those for coconut cake, rum punch beef jerky recipies.

Real Jamaican food, when cooked with feeling, is a soulsatisfying experience.

For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican RecipesDid you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to Internet Business, do please browse for more information at our websites.

Traditional Food Of Nigerian Recipes

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Traditional Food of Nigerian Recipes

Staple foods in the Nigerian diet include peanuts or groundnuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts. They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

Staple foods in the Nigerian diet include: peanuts or groundnuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

These recipes celebrate the traditional food of Nigeria:

Ground Egusi seeds give this soup a unique color and flavour. If you can’t find Egusi seeds in your store, you can substitute pumpkinseeds or Pepitas, which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

200 g Water Leaves

50 g Egusi seeds

1 teaspoon Dry Ground Red Pepper

1 medium Onion

100ml Palm Oil

10g Dry Ground visit more information Crayfish

120g Fresh Tomatoes

100ml Water

Salt Pepper to taste

Wash the water leaves well in clean, fresh water.

Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.

Add the dry ground pepper and fry in palm oil for five minutes.

Add the water, put the lid on and cook for five minutes.

Now add the water leaves, replace lid and cook for a further five minutes.

Finally, add the crayfish and seasoning, warming through well.

Serve with pounded yam or cooked rice and a meat stew, to provide protein.

Alternatively, serve with eba, fufu or any suitable carbohydrate.

This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.

The word “okra” comes from Africa and means “lady’s fingers” in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it’s properties.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.