Jamaica is known for its dishes rich in many flavors and spices made from the blends of the tropical land. The current most popular ways of cooking in Jamaica is the Barbecue, Jerk, and Cereal, all ways of expressing Jamaican spices and style of cooking. The way most of the food is expressed is through the heavy herbs and spices like pimento, scotch bonnet peppers, cinnamon, and thyme. Seafood is the most loved amongst Jamaica, primarily fish, lobster, and shrimp, all cooked like the meats. Surprisingly vegetables are not seen frequently in Jamaican dishes, but are used in drinks. Some of these drinks are made from carrots and beetroot and are mixed with other spices to create delicious and healthy drinks.

The national dish containing ackee and salt fish shows the love for seafood in Jamaica as well as their love for fruit. Although ackee was not originated in Jamaica, it came out of West Africa and then was brought to be grown commercially in Jamaica. The Fruit went through many different names and in the U.S is known as Aki.

When it comes down to eating in Jamaica, they are more relaxed. Table manners are not as important and depending on the rural or central location in which you live is determines when or if they eat that day. The common way of preparing the food is putting all the dishes out on the table and letting people chose what to eat. Often times Jamaicans will pray before and after a meal. There are also a lot of street side vendors who offer Jamaican cuisine on the go. The Jamaicans use many of their common dishes to celebrate holidays, but maybe with a little extra something in each, such as the black Jamaican cake.

Before the arrival of Christopher Columbus in 1492, the indigenous tribe Arawak grew callaloo (like spinach,) papayas, and guava. They also started to roast foods over a fire known as the current day barbecue. The other tribe living in Jamaica at the time was the Caribs who only ate fish and peppers. After the Spanish invaded Jamaica it was called the Xaymaca, which meant the land of wood and water. Jamaica’s main exports were sugar cane, lemons, limes and coconuts. Eventually as the Spanish were cultivating the lands, they sent African slaves who brought the ackee as well as okra, peanuts, and a variety of peas and beans to which is part of modern day Jamaican cuisine.

 

Sources:

http://www.getjamaica.com/Jamaican%20Food.asp

http://www.foodbycountry.com/Germany-to-Japan/Jamaica.html

http://www.jamaicans.com/tourist/overview/eating-2.shtml

 

Ecuador is a very diverse country with its people, history, and topography. Ecuador is made up of four different regions, each very different from the rest. There is the Galapagos Islands which is one of the most unique places in the world. Then there is the coastal area which is known for the extremely productive agriculture as well as seafood. Crossing through the middle of the country is the Andes mountain range, this mountainous area is very unique and is known for heartier dishes. On the eastern side of the Ecuador, is the rainforest. The rainforest part of the country is known for the indigenous tribes that live off the land and produce shrunken heads. Due to the diversity in the regions of Ecuador, the cuisine is also diverse and plays a huge part of cultural identity. The most populated areas of Ecuador are on the coast and in the mountains. The coastal cuisine mainly consists of seafood, plaintains, beans, and other fruit. The coast is known for their ceviches and shrimp. The mountainous region is known for heartier dishes consisting of mostly meat, rice, and potatoes. Potatoes are a staple food in the mountainous region. The area around Quito (the capitol city) is known for its very distinct potato soup. Typically around Ecuador, lunch is the principal meal of the day, which usually consists of a vegetable soup then a main course with some sort of meat. One interesting food that is served in the mountainous region is “cuy” or guinea pig. The idea of guinea pig as a food and partly for religious ceremonies comes from Peru and the Incan empire. Cuy is more of a dark meat similar to rabbit. Another food that comes from the Incan times is jerky, or charqui in Quechua. Fried or mashed plaintains are also a significant part of the diet. In todays Ecuador, empanadas and pan de yucca are two popular snack foods. Empanadas are a pastry that is filled with meat and rice usually and then deep fried. Pan de yucca is a sort of bread made from yucca and usually filled with cheese.

 

Sources:

http://www.mundoandino.com/Ecuador/Culture-in-depth

http://www.colby.edu/personal/r/rcwhite/food.html#