Wi Likkle But Wi Talawa (We're Small But We're Strong)

Jamaica is one of the smallest, biggest islands in the world. What I mean by this oxymoronic statement is that for such a small island, Jamaica has a larger-than-life influence on the world. Think about it. Jamaica is home to some of the fastest people of earth (Usain Bolt, for example), Reggae artist Bob Marley, national hero and political activist Marcus Garvey and of course, NBC's The Voice Season 5 winner, Tessanne Chin. But amidst the long history of influence, lies the delectable and decadent culinary offerings.

Jamaican cuisine is unique in the fact that it is heavily influenced by our Indigenous (The Taino), European, Asian and African ancestors. Escoveitched Fish (fried snapper with pickled carrot, scotch bonnet peppers, garlic and pimento [all spice] seeds) is said to have been contributed by our Spanish Jewish ancestors. The Jamaican Patty, an empanada-styled turnover filled with spiced meat, was offered to us by our Cantonese/Hakka forefathers. Our use of curry and coconut milk come from our Indian and Chinese ancestors. Jamaican cuisine is a fusion of all these cultural influences mixed with local flavors, techniques and traditions.

Although our cuisine is best experienced in Jamaica, one can find popular dishes anywhere our diaspora settles. Our dishes or adaptations of them can be experienced in numerous restaurant chains like Bahama Breeze and Golden Krust. If you're lucky, you can even find authentic Jamaican markets and restaurants in your area.

This is the idea behind Jamdung Eats—to educate the interested on Jamaican culture via the food and to inspire those to try their hand at something new. Stay tuned to recipes, instructional videos and other tasty treats.

Escoveitch Fish

Jamaican Patties with Red Stripe Beer (a Jamaican Beer)