In honour of Reggae Month. February is Reggae Month
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices. The main influences are from Spanish, Irish, British, Africans, Indian and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available. Popular Jamaican dishes include curry goat and fried dumplings. The National Dish is Ackee and Saltfish (Cod). Other dishes are fried plantain and jerk pork and jerk chicken, steamed cabbage and "rice and peas". The Jamaican patty is very famous and is now eaten around the world. There are also a variety of fruit beverages and the famous Blue Mountain Coffee and Jamaican rum.
The Jamaica National Flag was first raised on Independence Day, August 6, 1962. It signifies the birth of our nation. The Flag brings to mind memories of past achievements and gives inspiration towards further success. It is flown on many triumphant occasions, showing the pride that Jamaicans have in their country and in the flag itself.
The sun shineth, the land is green and the people are strong and creative” is the symbolism of the colours of the flag. Black depicts the strength and creativity of the people; Gold, the natural wealth and beauty of sunlight; and green, hope and agricultural resources.
The Jamaican National Bird is the Doctor Bird. The National Flowers in the Lignum Vitae. The National Fruit is the Ackee and the Jamaica Coat of Arms:
OUT OF MANY ONE PEOPLE
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