Two additional Internet resources on Jamaica's Culture:
http://caribya.com/jamaica/culture/ And http://www.culturaldiplomacy.org/index.php?en_jamaica-culture
In both of these Resources you will be able to dig a little further into Jamaica's Culture. Here you will be able to dive into their religion, foods, what's commonly worn on the island and much more then whats presented on this web page. I strongly suggest taking a look at both pages.
http://caribya.com/jamaica/culture/ And http://www.culturaldiplomacy.org/index.php?en_jamaica-culture
In both of these Resources you will be able to dig a little further into Jamaica's Culture. Here you will be able to dive into their religion, foods, what's commonly worn on the island and much more then whats presented on this web page. I strongly suggest taking a look at both pages.
The map presented above represents the Social aspects on Jamaica. The Main point of the map is to point out the attractions and places people may visit for leisure activities. Some of the places pointed out on the map also show places that are historic monuments. Jamaica Map. (2015, August 13). Retrieved October 6, 2015.
In the above maps we see that as the years go on, changes are happening. In the earlier years we see that the life expectancy was in the mid 50's. Now days the life expectancy's are as long as 75 years. To me this tells me that health have increased, and modern medicine and technology is in affect. The second two graphs give you a small glance into what the economy is like. The graphs show that over the years the people in poverty have increased. I think one of the reasons is because the population is increasing. More and more people are born into poverty.
Culture Diversity in Jamaica
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Jamaica's original dish
Jamaica was settled by the Arawak people back in the 1500’s who were the first people in Jamaica to “Jerky” their food. They would poke holes in the meat to fill with spices prior to cooking. Then they used techniques to smoke and dry meat in the sun or over a slow fire. The Arawak eventually died off and were replaced by African slaves. Somewhere in between those times “Jerky” was continued on and continues to this day. Jerk chicken is a famous Jamaican dish, has and will be for a long time. It’s a dish that is recommended for tourist to have while out on vacation.
A mixture of island-grown seasonings like Scotch bonnet peppers, pimento, cinnamon and nutmeg are dry-rubbed on meat which is then traditionally roasted, sometimes for hours, over pimento wood. Any meat can be jerked, but chicken is the favorite, and Jamaican chicken is unlike any you’ll find in the States. Chickens raised in the Caribbean are fed on locally grown foods rather than the typical imported grain, which results in a deliciously richer taste. It is recommended to try the sweet and spicy meat with a piece of hard-dough bread for a traditional meal. (http://www.seriouseats.com/recipes/2013/08/jerk-chicken.html)
Recipe
1. Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.
2. Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover and leave to marinate for at least 6 hours, or overnight.
3. Light a barbecue and allow it to cool to a medium heat – you should be able to hold your hand over the grill for 4 seconds without getting singed. Add the chicken and sear on both sides, then move to the edges of the barbecue, put the lid on the barbecue and cook for about 25 minutes, turning occasionally, until the chicken is cooked through. Alternatively, pre-heat the oven to 180C and then cook the chicken in a roasting tray covered with foil for about an hour, until cooked through. Heat a griddle pan on a high heat, and then sear the legs on both sides until charred and crisp. Serve with rice and peas, roasted sweet potato or cornbread fritters.
A mixture of island-grown seasonings like Scotch bonnet peppers, pimento, cinnamon and nutmeg are dry-rubbed on meat which is then traditionally roasted, sometimes for hours, over pimento wood. Any meat can be jerked, but chicken is the favorite, and Jamaican chicken is unlike any you’ll find in the States. Chickens raised in the Caribbean are fed on locally grown foods rather than the typical imported grain, which results in a deliciously richer taste. It is recommended to try the sweet and spicy meat with a piece of hard-dough bread for a traditional meal. (http://www.seriouseats.com/recipes/2013/08/jerk-chicken.html)
Recipe
- 6 whole Scotch bonnet peppers (see note above)
- 6 scallions, roughly chopped
- 1 (2-inch) knob fresh ginger, roughly chopped
- 6 garlic cloves
- 2 tablespoons freshly picked thyme leaves
- 1 tablespoon ground allspice
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons dark brown sugar
- 1/2 cup soy sauce
- 2 tablespoons zest and 1/4 cup juice from about 4 limes
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 large whole chicken, back removed, split in half along breastbone (4 to 4 1/2 pounds, see note above)
- 1/4 cup whole allspice berries
- 3 dozen dried bay leaves (about 2 loosely packed cups
1. Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.
2. Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover and leave to marinate for at least 6 hours, or overnight.
3. Light a barbecue and allow it to cool to a medium heat – you should be able to hold your hand over the grill for 4 seconds without getting singed. Add the chicken and sear on both sides, then move to the edges of the barbecue, put the lid on the barbecue and cook for about 25 minutes, turning occasionally, until the chicken is cooked through. Alternatively, pre-heat the oven to 180C and then cook the chicken in a roasting tray covered with foil for about an hour, until cooked through. Heat a griddle pan on a high heat, and then sear the legs on both sides until charred and crisp. Serve with rice and peas, roasted sweet potato or cornbread fritters.