An island rich in heritage is, “Jamaica, Land We Love.” “The sun shineth, the land is green and the people are strong and creative” symbolizes the meaning of the country’s flag. Black depicts the strength and creativity of the people; Gold is the natural wealth and beauty of sunlight; and green represents hope and agricultural resources.
The history of Jamaica is a rich and vibrant one. The history of Jamaica inspires its people to move forward as a nation. Jamaica’s history speaks to experiences of hardships and prosperity and the growth and determination of a people. The Jamaican national motto is ‘Out of Many One People,’ based on the population’s multiracial roots.
Photo credit: Eartha Lowe FUN FACT! Picture above taken during a tour in Nine Mile, Jamaica, Bob Marley Mausoleum. It is said this is the very spot where the legend would cook.
COOKING JAMAICAN FOOD
To cook brilliant Jamaican food, you need to “season” your food by combining the best ingredients. Synonymous with Jamaican style cooking, are whole ingredients like the fiery scotch bonnet pepper, allspice (also known as pimento), peppercorn, scallion, clove, cinnamon, thyme, garlic, ginger, lime, cane sugar, fresh coconut milk, nutmeg and bay leaf. The scotch bonnet pepper ranges in colours from yellow to orange to red and is considered the leading hot pepper in Jamaica. Jerk seasoning principally relies upon the use of two of these popularly used ingredients: scotch bonnet pepper and allspice.
Many cuisines have standby spice mixtures that are added to many foods as they cook. The lure of the “exotic” cuisine of the Caribbean in general, and Jamaica in particular, has popularized products from the region as more home cooks begin experimenting with some of the island’s popular dishes. The explosion of ingredients available internationally, including healthy vegan choices, have brought us recipes – both traditional and contrived. This article takes a look at some green food choices that are part of the Jamaican cuisine, how to say them in Patois, and how to use them in a sentence as found in the Jamaican Patios and Slang Dictionary.
Pictured above: Green Plantain, Ginger, Thyme, Scotch Bonnet Pepper, Onion, Garlic, Lime, Lemon, Mint. In case you missed it, get the recipe for a classic Green Plantain Vegetable Soup. It’s a tasty soup to cozy up with! Click HERE for link to recipe.
Although the official written and spoken language of Jamaica is Standard English, many Jamaicans also speak Patois which is a separate dialect/language. Jamaican Patois (also known as “Patwa”, “Patwah” or “Jamaican Creole”) is the language that is used by most Jamaicans in casual everyday conversations while Standard English is normally reserved for professional environments.
It is quite difficult to acquire the accent of a Jamaican, unless you’ve lived in Jamaica for many years but at York University in Canada, their Department of Languages, Literatures and Linguistics offer an “Introduction to Jamaican Creole” as a course. Jamaican Patois has been gaining ground as a literary language for almost a hundred years.
– – JAMAICAN FOOD WORDS & PHRASES
English Translation: Breadfruit
The breadfruit (pictured above) is a large green fruit, usually about 10 inches in diameter, with a pebbly green skin and sponge-like flesh. Breadfruits are not edible until they are cooked and they can be used in place of any starchy vegetable, rice or pasta. Breadfruit is popularly served roasted via wood fire with Jamaica’s national dish, Ackee and Saltfish. Breadfruit is picked and eaten before it ripens and can also be served fried once roasted.
Patois: Fry breshi taste good.
English: Fried breadfruit tastes delicious.
English Translation: Chayote
“Chuo-cho” as it’s referred to in Jamaican Patois is “Chayote” squash. Chayote is a light, almost lime-green tropical fruit defined by its unique pear-like shape, and its deep linear indentations that run vertically along its thin skin that meet at its flower end. Chayote squash can be eaten both raw and cooked and at various stages of maturity. In its cooked form Chayote tastes like a cross between potato and cucumber; the taste is very bland. Chayote is served in many Jamaican soup dishes.
Patois: Mi waah sum chuo-cho fi put inna mi soup.
English: I want some chayotes to put in my soup. (see chayote soup)
English Translation: Callaloo
“ilaloo” is a Rasta slang for “Callaloo”, a highly popular Caribbean dish which originated from West Africa. This leafy, spinach-like vegetable is typically prepared as one would prepare swiss chard or collard greens.
Patois: Mi ago cook ilallo fi brekfast.
English: I am going to cook callaloo for breakfast.
Pictured above: Callaloo, Sweet Potato, Pear, Okra, Scotch Bonnet Peppers, Bok Choy, Garlic, Red Onion
English Translation: Bok Choy
Bok Choy is a type of Chinese cabbage. A popular way to cook this vegetable Jamaican style is with salted codfish.
Patois: Mi mada always deh force mi fi nyam pap chow and the other green vegetable dem.
English: My mother always force me to eat bok choy and the other green vegetables.
English Translation: Avocado
Optimally ripe avocados are typically known for their silky, creamy texture and rich flavours that could be described as “nutty” or “nut-like.” In Jamaica, this fruit is popularly called “pear.” Pear can be eaten as a complement to Ackee, and as a spread on hard dough bread, instead of butter. Pear however, is not only a substitute for meat or for making a quick and tasty sandwich or snack – it is also used to make tasty dips and desserts.
Patois: Gimmie a slice a pear.
English: Give me a slice of avocado.
– – See more Jamaican Food Words & Phrases along with recipes, published in every issue of Cooking Green Goodness Magazine. One Love.
Let’s keep in touch! You can also find Cooking Green Goodness Magazine on:
Instagram; see beautiful imagery of cooking behind the scenes, mini recipes, health and fitness inspiration, and more.
Twitter; tweeting about all things food and new discoveries.
Facebook; is the page sharing the latest news and developments in veganism, such as the different factors that afford us the opportunity to enjoy the many substitutes available for all the animal products that even non-vegans can enjoy.
Click HERE to view Cooking Green Goodness Magazine’s catalogue.