Ital

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A Jamaican Ital breakfast consisting of ackee, plantain, boiled food, breadfruit, and mango-pineapple juice.

Ital

Ital or I-tal (pronounced EYE-tahl) refers to a distinctive type of Jamaican cuisine. Primarily associated with the Rastafari movement, the word "Ital" derives from the English word "vital", with the initial "v" removed. This style of cooking emphasizes the use of natural, pure, and whole ingredients, often avoiding meat, preservatives, and artificial additives, aligning with the Rastafarian emphasis on living in harmony with nature.

Origins

Ital food has its roots in traditional Jamaican cuisine but has been deeply influenced by the Rastafari belief system. The Rastafarian diet is a significant expression of their spiritual connection to nature, the Earth, and the divine.

Principles

• Natural Ingredients: Ital recipes predominantly feature natural ingredients, often locally sourced and organic.
• No Meat: Most Ital dishes are vegetarian or vegan, though some may include fish.
• Salt-Free: The use of processed salt is generally avoided, with a preference for natural sea salt or none at all.
• Additive-Free: Preservatives, artificial colors, and flavors are eschewed in Ital cooking.

Popular Ital Dishes

• Ital Soup: A hearty vegetable soup with coconut milk, pumpkins, carrots, and herbs.
• Ital Stew: A slow-cooked stew featuring beans, vegetables, and sometimes fish, flavored with coconut milk and spices.
• Ackee and Breadfruit: A traditional dish, often prepared without saltfish for an Ital variation.

Nutritional Information

Ital food, given its emphasis on whole, natural ingredients, tends to be rich in essential nutrients. Dishes are typically high in dietary fiber, vitamins, and minerals and low in saturated fats and processed sugars. The omission of processed ingredients and additives further enhances its nutritional profile.

Gallery

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  Ital inspired Coconut Veggie Curry

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  Ital food

See also

• Rastafari vocabulary
• Christian vegetarianism
• Kashrut
• Halal
• Taboo food and drink

• Wikipedia