The island nation of Jamaica lies in the Greater Antilles in the Caribbean Sea.
The country, which is the most populous English-speaking island in the Caribbean, was a British colony for over 300 years (from 1655 to 1962).
Today, Jamaica is known for its contributions to music (such as ska, reggae and dancehall) and literature, for being the place where the Rastafarian movement was founded, and for its unique cuisine.
Many Jamaican dishes make extensive use of spices. In particular, Jamaican allspice (which is also known as "Jamaican pepper", "pimenta" оr "pimento"), and annatto are used for flavoring many recipes.
Annattoo is quite an unusual spice, it comes from the pulp that surrounds the seeds of achiote trees, and has a flavor that tastes like pepper with some nutmeg added.
The most famous Jamaican dishes are "jerk" dishes.
In these dishes, meat is marinated with a mix of spices known as "Jamaican jerk spice", and then cooked on a charcoal grill. Jerk spice is actually a mix of several spices and is very fiery as result of the allspice and scotch bonnet peppers in the mix.
Jamaican food like many other African foods was influenced by the traveler from a different country that visits the country.
People from the country such as China and India brought the Asian tropical crops with the mixed of exotic flavors which have become the traditional food of most of them can be found in most of the country.
Some Jamaican dishes such as Callaloo, Plantain, Rice and peas, curry goat, and spice jerk were introduced to the country by foreigners.
Jamaican seasoned rice, however, was developed on the island and this is as a result of the waves of slavery.
The various cuisines that were adopted during those periods were rice and peas, callaloo that was from Angola, other include Calulu and jerk chicken which was from the West African seasoning method. Therefore, some of the Jamaican dishes were variations of cuisines which was brought to the island from various places.
“Out of Many, One People” - Jamaican Motto
Jamaican Seasoned Rice
1 Cup Pumpkin Chunks
1 Cup Carrot, Diced
6 Okra, Cut in ⅓
1 Small Onions, Diced
3 Garlic Cloves, Chopped
2 Thyme Sprigs
8 oz Salted Pollock
1 Cup Coconut Milk
2 ½ Cups Water
2 Cups Jasmine Rice, Rinsed
2 Tablespoons Coconut Oil
Salt, to Taste
Black Pepper, to Taste
Yield 4 Servings
Prep Time 15 Minutes
Cook Time 25 Minutes
Salted Pollock can be either soaked overnight or boiled to get rid of the excess salt.
When boiling Salted Pollock, I usually wash any visible salt from the fish before boiling twice.
After rinsing the Salted Pollock, I add cold water and the fish to a small pot and bring to a boil. The fish wills till be a little salty at this point so I repeat the step once more before moving on with the recipe.
Whenever I use Salted Pollock for any dish, I seldom use salt as the salt in the fish add flavor to the dish. You may add salt to your liking.
This recipe can be vegan with the exclusion of the Salted Pollock.
What are some of the best seasonings for rice?
Rice is versatile. Rice can be seasoned just the same as you would season a soup or stew. My favorite seasonings to add to rice are garlic powder ( I prefer fresh garlic), cumin, paprika, cardamom or even cinnamon.
My personal favorite are listed in my Jamaican Seasoned Rice ingredients above. Add fresh vegetables to seasoned rice and make it a complete vegan one pot meal, The bonus to my Jamaican Seasoned Rice is Salted Pollock or Salt Fish.
In a medium pot, heat coconut oil on medium.
Jamaican Seasoned Rice
- 1 Cup Pumpkin Chunks
- 1 Cup Carrot, Diced
- 6 Okra, Cut in ⅓rds
- 1 Small Onions, Diced
- 3 Garlic Cloves, Chopped
- 2 Thyme Sprigs
- 8 oz Salted Pollock, Soaked Overnight
- 1 Cup Coconut Milk
- 2 ½ Cups Water
- 2 Cups Jasmine Rice, Rinsed
- Salt, to taste
- In a medium pot, heat coconut oil on medium.
- Once oil is heated, saute pumpkin, carrot, okra, onion, garlic and thyme for about 2 minutes. Season with a sprinkle of salt and black pepper.
- Add Salted Pollock and saute for another 2 minutes
- Pour coconut milk and water onto the sauteed vegetable. Stir, cover and allow to come to boil on medium heat.
- Add rinsed rice and allow to come to a simmer on medium heat.
- Once rice becomes soupy, reduce the heat to low. Cover and steam for about 10 minutes or until rice is fluffy.
- Fluff and serve.
Sat. Fat (grams)