Jamaican food is full of fire, taking advantage of pungent spices and peppers.
Things to know: Bars have table and/or counter service. The legal drinking age is 18. There are no licensing hours and alcohol can be bought all day.
National specialties:• ‘Rice and peas’, a tasty dish with no peas at all but with kidney beans, white rice, coconut milk, scallions (spring onions) and coconut oil.
• Salt fish (dried cod) and
ackee (the cooked fruit of the ackee tree).
• Jamaican pepperpot soup (salt pork, salt beef,
okra and Indian kale
known as
callaloo).
• Chicken fricassée Jamaican-style (a rich chicken stew with carrots, scallions, yams, onions, tomatoes and peppers prepared in unrefined coconut oil).
• Roast suckling pig (a three-month-old piglet which is boned and stuffed with rice, peppers, diced yam and thyme mixed with shredded coconut and corn meal).
National drinks:• Jamaican rum is world famous, especially
Gold Label and
Appleton.
•
Rum Punch.
•
Rumona is a delicious rum cordial.
•
Red Stripe beer.
•
Tia Maria (a Blue Mountain coffee and chocolate liqueur).
• Blue Mountain coffee.
Tipping: Most Jamaican hotels and restaurants add a service charge of 10 per cent; otherwise 10 to 15 per cent is expected. Chambermaids, waiters, hotel bellboys and airport porters all expect tips.
NightlifeThere is no shortage of night-time entertainment on the island that is the home of reggae music. Every town or village has some sort of nightlife, and there are regular street dances. Folkloric shows at larger resort hotels are held and steel bands often play. At least once a week, there is a torchlit, steel band show with limbo dancing and fire-eating demonstrations. Nightclubs feature jazz, soca, reggae and other music. For details of events, visitors should consult local newspapers. The Jamaica Tourist Board arranges ‘Meet the People’ evenings in various scenic locations throughout the island. Contact the Tourist Board in Kingston, Montego Bay, Ocho Rios or Port Antonio.
Next Page »
