Jamaican patty

A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savory and filled with meat. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as Costa Rica and Panama.

History

The Jamaican patty is a product of colonialism and migration developed after the introduction of cumin, curry, and the Scotch bonnet pepper by Indian and African immigrants to Jamaica. The concept of encasing meat in pastry comes from the Cornish pasty, introduced by British immigrants to Jamaica.

Ingredients and Preparation

The primary ingredients of a Jamaican patty are flour, butter, and curry powder. The dough is colored with turmeric, and is filled with a variety of ingredients, including beef, chicken, lamb, pork, vegetables, shrimp, lobster, soy, and cheese. The meat is typically seasoned with onion, garlic, Scotch bonnet pepper, and pimento (allspice).

Variations

There are many variations of the Jamaican patty in the Caribbean and other parts of the world. In Costa Rica, for example, the patty is known as empanada and is typically filled with beans, cheese, or meat. In Panama, the patty is known as pastelito and is typically filled with meat or cheese.

Cultural Significance

The Jamaican patty is a significant part of Jamaican cuisine and culture. It is commonly served at social gatherings and is a popular street food. It is also a staple in the diet of many Jamaicans.

See Also

• Cuisine of Jamaica
• Caribbean cuisine
• Empanada
• Pastelito
• Cornish pasty

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