ogc163
Superstar
Been around Trinis and they eat Mac Pie aka Mac N Cheese
Question: Why Do Jamaican Side Dishes Mirror African American Side Dishes?
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Been around Trinis and they eat Mac Pie aka Mac N Cheese
Tomatoes originated in Mexico, any place outside America using tomatoes (even Africans, Indians, Italians, etc.) actually added them to their cuisine later, it wasn't traditional.
Beans are historically from central/south america, they were only introduced to Africa later.
In DR they use both. Brown sugar on most dishes specially meats. And another natural colorant called annatto "bija" in spanish.
We are all connected through slavery specially in the south and Caribbean.
We got the scraps and we made culinary art out of it.
For example oxtails cacs just found out about this cause they got the choice cuts.
My friends Jamaican grandma used to love me RIP cause I grew up in DR and we basically ate the same stuff. That her americanized grandson wouldn't eat. Like green bananas, goat meat etc etc
ogc163
Superstar
Give me some links to DR recipes using burnt sugar as a a base.
You aren’t wrong.
If you were having dinner with a Jamaican family, the sides would be rice & peas, callaloo, dumpling, green banana, cabbage, etc.
Sweet potatoes/candied yams, Mac & cheese, and maybe greens will DEF be on deck for the holidays though!
In Trinidad?
ogc163
Superstar
No, living side by side with a trinin inside of a home. Lmao I hope you don't try to come through with some extra qualifiers.
get these nets
Veteran
Jamaican restaurant might expand their menu to offer other items from their food culture that non JAs would be familiar with. But macaroni pie and the other dishes developed there apart from the development of them here.
Both former British colonies, and brought in enslaved Africans from similar ethnic backgrounds and regions.
The center of the British western hemisphere colonies was the Caribbean. The 13 colonies developed as an extension of that.
Because of the wealth generated by sugar, Jamaica and another 2 colonies might have been the actual commercial center of the British Americas. With the wealthiest planters.
When James Hemings went to the (then) culinary capital of Europe, France, to study, he learned to prepare a dish that was being prepared in the homes of the wealthiest planters in the French Caribbean, and in the English Caribbean.
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I believe that variations of those dishes are part of JA food history. Less known, and less associated with JA like Jerk prepared food or Curry prepared food, but part of their food history. Same British colonial system and food history, same/similar West African ethnic groups and food history.
That’s for proving my point
I don't know any all our recipes came directly from Big Mama.
Look up "Pollo Guisado" that's a Dominican staple. People basically eat it everyday. And not just any Sugar Burnt brown sugar that's how you can tell its a slave recipe, they had no access to white sugar although they worked the sugarcane fields they got what was considered the lowest quality sugar at the time. Some people didn't even get sugar at all and got Molasses.
ogc163
Superstar
West Indians have a comparable dish?
UncleTomFord15
Veteran
ogc163
Superstar
I've never eaten any Pollo or Carne guisado where the base was burnt sugar, it's always been caramelized tomato paste beloved.
And I never been to a sundown town but they out there breh, the world is way bigger than your perspective.
For the most part but Im not Jamaican but the food very common throughout the caribbean.