A FOOD TRADITION

Chinese-Jamaican Cuisine

Chinese-Jamaican cuisine emerged from Chinese migration to Jamaica and the interaction of Chinese household and commercial cooking with local produce, seasonings, and eating habits. It is especially visible in Kingston and other urban communities, but its dishes have circulated widely through family kitchens and takeaway restaurants. Soy sauce, ginger, garlic, scallion, sesame, five-spice, thyme, and Scotch bonnet may appear together. Wok stir-frying, deep-frying, braising, steaming, and quick preparation over high heat are characteristic. Familiar examples include Jamaican-style fried rice, Chinese-Jamaican chop suey, and sweet-and-sour chicken or pork. The tradition is hybrid rather than an exclusive form of either Chinese or Jamaican cuisine.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.