저크 치킨, 아키와 소금물, 쌀, 완두콩 등 카리브해의 불 같은 소울 푸드입니다.
자메이카 요리는 그 맛에 역사를 담고 있습니다. 토착 타이노족은 피멘토(올스파이스) 나무 위에 고기를 훈제했습니다. 저크의 기원은 나중에 마룬스에 의해 정제되었으며, 블루 마운틴에서 야생 돼지를 보존하고 양념한 아프리카 노예를 탈출했습니다. 서아프리카의 푸드웨이에서는 아키, 칼라루, 냄비 스튜를 공급했습니다. 영국 식민지화는 패티를 남겼고, 에스코비치 피클링은 스페인-유대인 에스카베체를 통해 왔습니다. 인도와 중국의 계약직 노동자들은 카레 염소, 로티, 간장 양념 볶음 요리를 섬 레퍼토리에 추가했습니다.
국민 요리인 아키 앤 솔트피시는 버터 같은 과일에 수분을 공급한 소금대구, 양파, 스카치 보닛, 백리향을 곁들여 볶습니다. 보통 튀긴 만두, 삶은 녹색 바나나 또는 빵나무 열매와 함께 곁들입니다. 저크는 단순한 조미료가 아닌 기술로 남아 있습니다. 스카치 보닛, 올스파이스, 쪽파, 백리향, 생강에 재워둔 고기를 피멘토 나무 위에 천천히 요리합니다. 이상적으로는 포틀랜드 교구 보스턴 베이의 연기 구덩이에서 조리합니다. 쌀과 완두콩(코코넛 밀크, 강낭콩 또는 군고콩, 백리향으로 끓인 쌀)은 일요일 저녁 식사의 중심이 됩니다.
일상적인 요리는 몇 가지 상수를 중심으로 이루어집니다. 열을 위한 스카치 보닛, 향을 위한 피멘토와 백리향, 베이스를 위한 파와 생강, 바디감을 위한 코코넛 밀크입니다. 토요일에는 수프(빨간 완두콩, 후추 냄비 또는 남자 같은 물)를 의미합니다. 아침 식사는 양이 풍부합니다. 아키와 소금물, 칼라루, 옥수수 가루 죽, 땅콩 죽, 호미니 등이 포함됩니다. 에스코비치 생선, 브라운 스튜 치킨, 버터빈을 곁들인 소꼬리, 황금빛 페이스트리를 곁들인 쇠고기 패티 등은 모든 자메이카 가정에서 기억에 남는 요리로 완성됩니다.
얼간이
마룬에서 탄생한 기술: 스카치 보닛, 올스파이스, 백리향, 파에 절인 고기를 피멘토 나무 위에서 몇 시간 동안 천천히 훈제합니다.
스카치 보닛 & 피멘토
섬의 시그니처 고추와 토종 올스파이스 베리는 저크, 스튜, 에스코비치 모두의 향기로운 DNA를 형성합니다.
아키 앤 솔트피시
자메이카의 국민 요리는 일반적으로 아침 식사로 버터 향이 나는 아키 열매와 볶은 소금 대구, 양파, 백리향을 곁들입니다.
쌀과 완두콩
강낭콩이나 군고콩, 백리향, 스카치 보닛을 곁들인 코코넛 밀크로 지은 밥 - 일요일 필수 메뉴입니다.
카레 염소와 인도의 영향
계약을 맺은 인도 노동자들은 심황과 올스파이스가 많이 들어간 현지 자메이카 카레 가루를 사용하여 자메이카인들이 직접 만든 카레를 가져왔습니다.
패티 및 길거리 음식
매콤한 쇠고기, 닭고기 또는 칼라루로 속을 채운 강황색의 색다른 페이스트리로 이 섬의 대표적인 테이크아웃 식사입니다.
손 안 대고 요리하기
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식사를 계획하고, 단식을 기록하고, 장보기 목록을 만드세요 — 무료
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15 Freezer-Friendly Make-Ahead Meals That Actually Reheat Well
15 real, well-rated stews, braises, curries and bakes from around the world that freeze without losing texture — plus the portioning, thawing and reheating technique to make them taste freshly cooked.
8 Recipes to Use Up Leftover Mashed Potatoes
Made too much mash for dinner? Eight real recipes — shepherd's pie, colcannon, boxty, potato-filled dumplings — that are actually built around already-mashed potato.
Chicken marinated overnight in a fiery, deeply aromatic jerk paste of scotch bonnet, allspice, thyme and spring onion, then grilled or smoked to juicy, charred perfection. The taste of Jamaica.
Jamaica's iconic spiced grilled chicken — marinated in Scotch bonnet, allspice, thyme and soy, cooked over charcoal until smoky and charred.
Jamaica's essential side dish — long-grain rice cooked with kidney beans, coconut milk, garlic and thyme. Creamy, fragrant and the perfect partner to jerk chicken.
Jamaica's national dish — canned ackee fruit sautéed with desalted salt cod, onion, tomato, Scotch bonnet and thyme. Served for breakfast with dumplings or breadfruit.
Jamaica's national dish — creamy ackee fruit sautéed with shredded salted cod, Scotch bonnet, onion and tomato — a breakfast classic with a flavour unlike anything else.
Fall-off-the-bone oxtail slow-braised with butter beans, allspice, and scotch bonnet in a rich, glossy gravy — Jamaica's most celebrated Sunday dinner.
Crispy whole fried snapper drenched in a vibrant vinegary pickle of julienned vegetables, scotch bonnet and allspice — a Jamaican breakfast and beachside classic.
Tender chicken pieces marinated in herbs and browning sauce, then braised in a rich, savoury brown gravy with thyme, allspice and scotch bonnet.
Flaky, turmeric-yellow pastry filled with boldly seasoned ground beef, scotch bonnet and allspice — Jamaica's most iconic street food and snack.
Sweet, golden fried dumplings with a crispy exterior and soft, slightly sweet cornmeal interior — the essential side dish to jerk chicken and escovitch fish.
Slow-braised Jamaican oxtail with butter beans, scotch bonnet, and browning — rich, sticky, and deeply satisfying.
Jamaica's ancient Taíno cassava flatbread — soaked in coconut milk and pan-fried until golden and irresistible.
Whole fried fish marinated in spiced vinegar with pickled peppers, onions and carrots — Jamaica's signature fish dish.
Coconut milk rice cooked with kidney beans, thyme and scotch bonnet — the essential Sunday side dish.
Slow-braised chicken in a rich, dark, spiced sauce — a comforting Jamaican home-cooking classic.
Flaky golden turmeric pastry filled with spiced ground beef — Jamaica's most iconic snack.
Mackerel cooked in coconut milk with Scotch bonnet and tomatoes until the milk 'runs down' into a rich sauce — a coastal Jamaican classic.
Jamaica's signature dish — chicken marinated in a fiery scotch bonnet, allspice, thyme, and ginger paste, then grilled over pimento wood.
Jamaica's iconic Sunday dinner — bone-in goat slow-cooked with Jamaican curry powder, Scotch bonnet, thyme and potato in a thick golden gravy.
Jamaica's national breakfast — fluffy yellow ackee fruit sautéed with desalted salt cod, onions, tomato, Scotch bonnet and thyme, served with fried dumplings or boiled green banana.
Jamaica's national breakfast — ackee fruit with salt cod, peppers, and onions on dumplings.
Kingston Lemon Herb Grain Bowl turns jamaican pantry flavors into a complete grain bowl with salmon, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Montego Bay Smoky Tomato Soup turns jamaican pantry flavors into a complete soup with white fish, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Blue Mountain Sesame Lime Stew turns jamaican pantry flavors into a complete stew with chicken legs, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Portland Charred Pepper Noodles turns jamaican pantry flavors into a complete noodle dish with wheat noodles, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Negril Green Herb Salad turns jamaican pantry flavors into a complete salad with grilled chicken, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Spanish Town Lemon Herb Flatbread turns jamaican pantry flavors into a complete flatbread with flatbread dough, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Ocho Rios Smoky Tomato Traybake turns jamaican pantry flavors into a complete traybake with sweet potatoes, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Treasure Beach Sesame Lime Fritters turns jamaican pantry flavors into a complete fritters with salted fish, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Clarendon Charred Pepper Breakfast Plate turns jamaican pantry flavors into a complete breakfast plate with yogurt, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Mandeville Green Herb Dessert turns jamaican pantry flavors into a complete dessert with coconut, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Market Lemon Herb Rice Bowl brings jamaican flavor to a practical rice bowl built with chicken thighs, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Village Smoky Tomato Soup brings jamaican flavor to a practical soup built with mushrooms, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Garden Sesame Lime Skillet brings jamaican flavor to a practical skillet dinner built with cauliflower, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Harbor Charred Pepper Noodles brings jamaican flavor to a practical noodle dish built with rice noodles, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Mountain Green Herb Salad brings jamaican flavor to a practical salad built with grilled chicken, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Festival Lemon Herb Flatbread brings jamaican flavor to a practical flatbread built with flatbread dough, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Homestyle Smoky Tomato Traybake brings jamaican flavor to a practical traybake built with sweet potatoes, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Street Sesame Lime Fritters brings jamaican flavor to a practical fritters built with salted fish, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Golden Charred Pepper Breakfast Plate brings jamaican flavor to a practical breakfast plate built with beans, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Weeknight Green Herb Dessert brings jamaican flavor to a practical dessert built with coconut, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Coconut milk rice simmered with kidney beans, thyme and scotch bonnet, Jamaica's essential Sunday side, hearty enough as a meal on its own.
A hearty Jamaican soup of kidney beans, pig's tail or salted pork, and dumplings, simmered until thick and deeply savory.
Chicken marinated in a fiery scotch bonnet and allspice paste, grilled or smoked until charred, Jamaica's most iconic and beloved dish.
Fried whole fish topped with a tangy, spicy pickled vegetable escovitch, a Jamaican coastal favorite often eaten alongside festival.
Chicken browned in a caramelized sugar base and braised with vegetables in a rich, savory gravy, a beloved Jamaican home-style dinner.
Sweet, slightly crisp fried dumplings made from cornmeal and flour, a beloved Jamaican street food side often paired with fried fish.
Sauteed ackee fruit and flaked salt cod with onion, tomato and scotch bonnet, Jamaica's official national dish, traditionally eaten for breakfast.
A dense, dark fruit cake soaked in rum and browning, made from dried fruit steeped for weeks, a festive Jamaican holiday dessert.
Goat meat slow-braised in a fragrant Jamaican curry with scotch bonnet and potato, a celebratory island favorite served over rice.
Grilled jerk chicken rolled in flatbread with mango, cabbage slaw and a cooling yogurt sauce, a portable take on Jamaica's iconic dish.
Pork ribs marinated in fiery jerk seasoning, slow-grilled until tender and charred, a beloved Jamaican celebration dish.
Halved chayote squash stuffed with a seasoned ground beef filling and baked with cheese, a comforting Jamaican vegetable dinner.
Fried cassava bammy topped with grilled fish, tomato and onion, a Jamaican coastal specialty turned into a hearty salad plate.
Oxtail braised for hours with butter beans in a rich brown sauce, a deeply savory Jamaican comfort classic served over rice.
Whole breadfruit roasted over an open flame or in the oven until the skin chars and the flesh turns soft and starchy, a Caribbean staple.
Flaky, turmeric-yellow pastry filled with spiced ground beef, baked until golden, Jamaica's most iconic and beloved handheld snack.
Rice cooked with sauteed callaloo greens, coconut milk and scotch bonnet, a nourishing one-pot Jamaican vegetable dinner.
Jamaican curry chicken simmered in a fragrant curry sauce, finished with toasted sesame seeds for crunch.
Spicy Jamaican jerk chicken piled into a soft roll with a cooling citrus yogurt sauce.
Jamaican-style fried fish balls seasoned with garlic and lime, topped with a tangy escovitch pepper sauce.
Classic Jamaican rice and peas cooked in coconut milk, finished with a bright, smoky charred lemon butter.
A hearty Jamaican callaloo and vegetable omelet finished with a tangy tamarind-tomato drizzle.
Creamy Jamaican cornmeal porridge cooked in coconut milk, finished with a drizzle of crispy chile-infused oil.
Whole fried Jamaican fish topped with a tangy, pickled escovitch sauce finished with toasted sesame seeds.
Flaky, golden Jamaican beef patties spiced with smoked paprika and scotch bonnet for a deep, smoky heat.
A crisp Jamaican-style chopped salad with cucumber, tomato, and cabbage, dressed with lime and green chile.
Jamaican brown stew chicken marinated in garlic and lime, browned and roasted until deeply savory.
A hearty Jamaican vegetable casserole of callaloo, squash, and okra, finished with charred lemon for brightness.
Tangy Jamaican tamarind balls rolled in a spiced sugar coating for a sweet, sour, and slightly savory treat.
Sweet, spiced banana fritters brightened with orange zest and fresh ginger, a Jamaican country breakfast treat.
Classic Jamaican rice and peas cooked in coconut milk with thyme and scallion, served as a hearty bowl.
Crispy fried fish topped with a tangy pickled pepper and vegetable escovitch sauce, served with herbed rice.
A warming red lentil stew brightened with ginger, orange zest and Scotch bonnet, a Jamaican-inspired comfort bowl.
Bell peppers stuffed with coconut rice, thyme and scallion, baked until tender, a Jamaican-inspired supper.
Flaky white fish baked with tomatoes, thyme, scallion and Scotch bonnet in a bright, herby casserole.
A smoky jerk-spiced chicken burger topped with a sweet orange-ginger glaze, festival-stand style.
A dense, spiced cornmeal pudding baked with coconut milk, nutmeg and vanilla, a classic Jamaican dessert.
Deeply savory chicken braised in a browned sugar-and-garlic sauce, a Jamaican holiday table staple.
저크 닭고기와 돼지고기 납, 아키와 소금물(국가 요리), 염소 카레, 소꼬리 스튜, 쌀과 완두콩, 에스코비치 생선, 쇠고기 패티, 칼라루가 이어집니다. 맛의 시그니처는 스카치 보닛 열기와 올스파이스(피멘토), 백리향, 쪽파, 생강, 코코넛 밀크를 쌀과 스튜에 결합한 것으로 아프리카, 타이노, 영국, 인도 및 중국의 영향을 받은 대담하고 향긋한 요리입니다.
아니요. 스카치 보닛이 중심이지만 쌀, 완두콩 또는 스튜에 깨지지 않고 통째로 사용되는 경우가 많아 열을 완전히 내리지 않고도 과일 향을 더해줍니다. 저크와 페퍼 새우는 정말 뜨겁습니다. 브라운 스튜 치킨, 소꼬리, 축제 만두, 패티는 순하거나 중간 정도입니다. 가정요리인들은 고추가 터질지, 그대로 있을지를 정밀하게 판단해 불을 조절한다.
저크는 단순히 양념을 문지르는 것이 아닌 조리 방법입니다. 고기는 스카치 보닛, 올스파이스, 쪽파, 백리향, 생강, 마늘을 반죽에 재운 다음, 전통적으로 녹색 피멘토 스틱 위에 올려서 그을린 피멘토(올스파이스) 나무 위에서 천천히 천천히 조리합니다. 이 기술은 자메이카 산의 마룬족이 채택하고 개발한 Taíno 흡연 관행에서 유래되었습니다.
브라운 스튜 치킨이 관문입니다. 닭고기를 캐러멜 설탕에 갈색으로 구운 다음 그레이비가 걸쭉해질 때까지 양파, 쪽파, 백리향, 생강, 약간의 케첩을 넣고 끓입니다. 쌀과 완두콩과 함께 코코넛 쌀 방법을 가르칩니다. 가정용 오븐의 저크도 효과가 있습니다. 하룻밤 동안 재워두고 구운 다음 브로일러 밑이나 그릴에서 숯불로 마무리합니다.
통 올스파이스(피멘토) 베리, 말린 백리향, 스카치 보닛 고추, 자메이카 카레 가루, 코코넛 밀크, 브라우닝 소스, 소금 대구, 말린 강낭콩 또는 군고 완두콩, 장립 쌀을 넣습니다. 신선한 파와 생강은 변함이 없습니다. 통조림 아키(신선한 것은 해외에서 찾기 어렵고 덜 익은 것을 따면 독성이 있음)는 어디서나 먹을 수 있는 국가 요리입니다.
