Jamaican Recipes And Ethiopian Recipes
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Jamaican Recipes

Ethiopian Jamaican Recipes

Jamaican cooks and chefs have adopted many recipes from across the world and added their own flavor and twist to Jamaicanize these world popular recipes from different cultures. Jamaicans have always been fascinated with the country Ethiopia and in fact the country is the birth place for possibly the most renowned person in Jamaica, Haile Selassie I. It is because of this direct connection between Rastafarianism and Jamaican culture that Jamaican recipes have become influenced by the Ethiopian cuisine. This article explores just how some of these Jamaican recipes have been influenced by Ethiopian cuisine.

Ground produce is to Ethiopia what rice is to the Chinese, potatoes to the Irish or hard dough bread is to the Jamaican cuisine. In Ethiopia bread is an important part of every meal and is also widely eaten in Somalia and some other northern African countries. Jamaican cooks and chefs have decided to use Ethiopian recipes, such as the Injera recipe to spice up or give a new look to the Jamaican cuisine. The Jamaican Injera recipe is now one of the most tasty and delicious recipes that have been added to the arsenal of Jamaican recipes.

Jamaican injera recipe is made from a unique cereal grain known as Tef. Tef is a member of the grass genus Eragrostis or love grass. Although Tef will grow in many areas it is not an easy crop to farm and is actually not farmed in Jamaica. One of the problems is that the weight of the grain bends the stem to the ground. However, it's important ingredient in the Jamaican recipe because of its nutritional content. Tef contains two to three times the amount of iron found in wheat or barley. Calcium, potassium and other essential minerals are also many times what is found in other grains that are commonly used in Jamaican recipes.

Tef has 14 per cent protein, three per cent fat and 81 per cent complex carbohydrates. It's the only grain to have symbiotic yeast. Like Jamaican grown grapes, the yeast is on the grain and therefore does not have to be added in the preparation of Injera. Arranging these great Jamaican pancakes recipes by overlapping each other so as to completely cover a 15-inch tray, thus forming Injera is where the name of the recipe comes from. Another great Jamaican recipe which evolved from African heritage and typically in Ethiopia is the use of Jamaican okra.

Jamaican okra recipes have followed the Ethiopian cuisine by using the food to make stews and to add some level of substance to the Jamaican recipe. Jamaican okra is a key ingredient in many Jamaican fish recipes, Jamaican stew recipes and even in some Jamaican breakfast recipes. The okra is boiled, stewed and even baked. What has differentiated the Jamaican okra from it use in it counterpart Ethiopian cuisine is how the Jamaican food has been used in such a wide range of recipes and other ingredients added such as Jamaican pimento, Jamaican escallion and the Jamaican onion.

To get more Jamaican recipes download Jamaican Cooking Made Easy Volume III.


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