National Dish: How proud are you of your local cuisine
With a rapidly globalizing world, the dynamics of how people view cuisine is has changed tremendously. It is the belief that if the average american city dweller were to pin point the origin of everything he has ate, he would have eaten something from 'very many' countries in the world.
I stumbled upon a national geographic Top ten national dishes list and was delighted to see Jamaica as second on the list. (Can I get a Round of applause for Jamaica). But here in Jamaica with half the national dish imported many people wonder if it is truly a Jamaican creation.
Jamaican ackee and saltfish originates from the slavery era where slaves could only use the few food supplies they were given and the ones that they grew in order to eat good meals. Saltfish ,Salt Cod or pollock was brought along with sailors originally as it would keep for very long with only little attention needed for its storage. This product was given to slaves as it was abundant and was a cheap item. Ackee which originally comes from Africa is a fruit tree that bears in pods these pods need to be prepared properly or else one can become sick or even die from the ingestion of the unprepared ackee. It is generally blanched in water and then is combined with fried saltfish seasoned with onions, bell peppers, hot peppers and tomato and sprinkled with black pepper for both seasoning and aesthetic appeal.
Personally I prepare ackee and saltfish as breakfast but many consume it as any meal throughout th day.
Here are the nine others that made the List:
1. The American Burger takes this spot, it is made with the perfect combination of a beef pattie, grilled over flames and served on a bun with cheese. and literally anything else you want.
3. Third on the list is the national dish of two of my good friends. the country is Barbados and the national dish is flying fish and coo coo. Seemly as exotic as Jamaica - A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce.
4. Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. This is the Korean National Dish.
5.This next dish originates from the middle eastern countries of Syria/Lebanon. where Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw (so they say)
6. A filling stew of beef, vegetables, red onions, and spices, goulash gets its flavor from the use of slow-cooked beef shin, or similar richly flavored cuts, and paprika. Makes Goulash, Hungary's national dish from about the 1800's. Goulash was originally peasant farmers food.
7. This next dish despite its Italian origins is the national dish of Austria. Many people when they here the word they are misconstrued to think Germany. But Wiener Schnitzel, which is breaded veal cutlets is authentically Austrian.
8. Pot-au-Feu, France
9. Roast Beef and Yorkshire Pudding. England
10.Irish Stew, Ireland (usually contains Guinness)
The point of the article is what do you think the national spending on the dishes represent. In my opinion except for the hamburger locals are branching out into other world cuisines.
I stumbled upon a national geographic Top ten national dishes list and was delighted to see Jamaica as second on the list. (Can I get a Round of applause for Jamaica). But here in Jamaica with half the national dish imported many people wonder if it is truly a Jamaican creation.
Jamaican ackee and saltfish originates from the slavery era where slaves could only use the few food supplies they were given and the ones that they grew in order to eat good meals. Saltfish ,Salt Cod or pollock was brought along with sailors originally as it would keep for very long with only little attention needed for its storage. This product was given to slaves as it was abundant and was a cheap item. Ackee which originally comes from Africa is a fruit tree that bears in pods these pods need to be prepared properly or else one can become sick or even die from the ingestion of the unprepared ackee. It is generally blanched in water and then is combined with fried saltfish seasoned with onions, bell peppers, hot peppers and tomato and sprinkled with black pepper for both seasoning and aesthetic appeal.
Personally I prepare ackee and saltfish as breakfast but many consume it as any meal throughout th day.
Here are the nine others that made the List:
1. The American Burger takes this spot, it is made with the perfect combination of a beef pattie, grilled over flames and served on a bun with cheese. and literally anything else you want.
3. Third on the list is the national dish of two of my good friends. the country is Barbados and the national dish is flying fish and coo coo. Seemly as exotic as Jamaica - A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce.
4. Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. This is the Korean National Dish.
5.This next dish originates from the middle eastern countries of Syria/Lebanon. where Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw (so they say)
6. A filling stew of beef, vegetables, red onions, and spices, goulash gets its flavor from the use of slow-cooked beef shin, or similar richly flavored cuts, and paprika. Makes Goulash, Hungary's national dish from about the 1800's. Goulash was originally peasant farmers food.
7. This next dish despite its Italian origins is the national dish of Austria. Many people when they here the word they are misconstrued to think Germany. But Wiener Schnitzel, which is breaded veal cutlets is authentically Austrian.
8. Pot-au-Feu, France
9. Roast Beef and Yorkshire Pudding. England
10.Irish Stew, Ireland (usually contains Guinness)
The point of the article is what do you think the national spending on the dishes represent. In my opinion except for the hamburger locals are branching out into other world cuisines.
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