Cook Like A Jamaican!
The Secrets Behind Jamaican Cooking

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Cook Like A Jamaican | Breadfruit Roasting On A Woodfire

by Venesha Johnson | Associate Writer

So you want to cook like a Jamaican? You want to know why you've tried this recipe so many times but it just doesn’t taste as delicious the one you bought from the rastaman on the corner? Of course, you are asking. What is the secret?

If one were to say there is a secret to Jamaican cooking, it would probably be that we are very particular about every minute detail. Another major factor would also be the tools and utensils that we use.

Jamaican cuisine is not just about the jerk chicken and the scotch bonnet pepper. It's about the traditional knowledge that has been passed down from generation to generation. It is about our culinary tools that are simply irreplaceable. And most importantly it is about honouring our culture.

While Jamaicans are slowly becoming more modernized by using electronic cooking devices like microwaves, slow cookers among others, it's the traditional cooking utensils that make our foods special. Here are some of the culinary utensils that every Jamaican kitchen must have:

• Jamaican Dutch Pots - These are cast iron pots that are essential to traditional Jamaican cuisine. They are used for almost everything, frying, boiling, braising, stewing, and even baking. One could make many assumptions as to why cooking with these cast iron Dutch pots makes such a huge impact on the taste of our food compared to the more modern non-stick pots. Whatever the reason may be, it is a fact that our Dutch pot plays a huge role in the results of our foods.

• Coal Pot - Coal pots are used for outdoor cooking. They are filled with charcoal and are used for cooking food in cast iron pots or for grilling meats, and even roasting corn or breadfruits.


• Mortar and Pestle - These are a set of wooden utensils that are used to crush many ingredients that are used in Jamaican cooking. It is made up of a wooden cup-like feature (mortar) along with a wooden stick (pestle). The ingredients are placed in the mortar and are crushed by continuously using the pestle to beat it. Smaller ones are used for crushing herbs and seasonings like pimento seeds and garlic, and larger ones are used to crush foods like cassava, and cocoa beans.

• Woodfire - Now, while this may not technically be a utensil, it is still a very important method to know if you really want to cook like a Jamaican. Instead of using coal, many locals gather wood from dead, dry trees and use them to prepare their meals. Concrete blocks or large stones are placed around the wood to give pots or grills a platform to perch on over the fire.  

The type of wood used is definitely important because as the wood burns it releases aromas that add to the flavour of the food being cooked. Most people prefer to use wood from citrus fruit trees like orange trees or grapefruit trees, but the wood from the pimento tree is an all-time favourite and logwood runs a close second. You can immediately tell the difference between food cooked on a woodfire vs food prepared on a gas or electric stove.

Even though many Jamaicans have access to modern appliances, some still opt for woodfires especially at large gatherings, or to prepare some foods, like roasted breadfruit. The woodfire brings and authentic look and, (most importantly) taste to the dish.

Another main factor to consider when learning to cook like a Jamaican is simply the small practices that we traditionally follow. So here are some traditional Jamaican culinary practices that you should try to spice up your Jamaican meals.

• Keep It Natural - Jamaican cooking is founded upon the principles of using fresh and natural ingredients as much as possible. For example, many of our meals require coconut milk, instead of using canned or powdered coconut milk, we hand grate or blend pieces of dried coconut. Also, you will hardly ever find Jamaicans using powdered onion, garlic or other herbs. While it may be tedious, it is always best to crush, grate or chop fresh herbs for immediate use. 


• Seasoning, Seasoning, Seasoning - There is no such thing as too much seasoning! Sticking to basic salt and pepper is never good enough. Meats are usually so heavily seasoned that the aroma will fill a room before it even hits the pot. Dishes with long cooking processes like stew peas and curried goat are usually seasoned twice, the meat is marinated first, then additional seasoning is added close to the end of cooking. 


• Never Add Cold Or Room Temperature Water To Meats - When making stews with certain meats like pork, beef or goat it may take a while for the meat to become soft enough to fall off the bone and will require you to constantly add water unless of course, you are using a pressure cooker. When adding water to your meat, always use hot water. Using room temp or cold water significantly drops the temperature of the meat making it tough. 


• Wash Your Food - Every ingredient that enters a pot has to be washed first. It doesn't matter if it's a vegetable, meat or ground provision. Poultry, meats, fish and seafood are washed with lime, vinegar, salt or a combination. Leafy vegetables are always washed with salted water and other produce and vegetables are washed with fresh running water.

So grab that Dutch pot, crush those fresh herbs with your mortar and pestle, and try these tips. You are guaranteed to notice some changes in your homemade Jamaican cuisine. Most importantly, it takes time and practice to get it just right, so be patient with yourself and enjoy the process. You will learn how to cook like a Jamaican before you know it!

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References & Sources For Cook Like A Jamaican

1. Traditional Jamaican Utelsils | Jamaica Information Service, https://jis.gov.jm/media/JA-Traditional-Utensils07-08-14.pdf
   

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