A FOOD TRADITION

Indo-Jamaican Cuisine

Indo-Jamaican cuisine developed through the foodways of South Asian communities formed during and after the period of Indian indentureship, while absorbing Jamaican ingredients, seasonings, and cooking habits. Roti and dhalpuri are used to accompany curried goat, chicken, fish, chickpeas, or vegetables, with cumin, coriander, turmeric, ginger, garlic, and hot peppers providing a characteristic spice profile. Griddling flatbreads, tempering spices in oil, simmering curry bases, and preparing chutneys are central techniques. Representative foods include roti with curry, dhalpuri with channa, and Indo-Jamaican vegetable or fish curry. This is a Caribbean hybrid tradition with parallels in Trinidad, Guyana, and Suriname.

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