Jamaican Cuisine Trivia Quiz

Answer: Drops

This candy can be found for sale all over the island from street side vendors, to gourmet candy shops. While the general recipe remains for the most part unchanged, all makers of this delicious treat seem to have that one "secret ingredient" that makes their product "the best"!

Answer: Ackee

If not properly prepared the ackee can prove to be poisonous. The fruit is actually shunned by some persons in other Caribbean countries.

Answer: Sweet Potato Pudding

In the past this treat was made by "baking" on an outdoor coal fire. Hot coals were also placed on top of the container holding the pudding mixture as well as underneath it, hence the name "Hell a Top, Hell a Bottom, Hallelujah In De Middle".

Answer: A Jamaican Soup

Made from primarily from goat sweetbreads, this spicy soup is usually found at special events in Jamaica including fairs, festivals and especially at weddings and funerals. Green bananas, carrots and dumplings can also be found in this hearty favorite.

Answer: Scotch Bonnet Peppers

An indispensible item in most Jamaican savory dishes.

Answer: Peppered Shrimp

You can get these hot treats from vendors in and around Middle Quarters by the pound or sold in various sized packets. Not for the faint-hearted, as the stock they are prepared in often contain large amounts of whole Scotch Bonnet Peppers including the seeds! But for most Jamaicans, a trip to Middle Quarters is not complete without a sample of shrimp.

Answer: Jamaican Cassava Bread

Bitter Cassava is grated, the juice squeezed out and the remaining meal dried. Flat cake are formed from the dried meal and are lightly baked or "toasted". Although the may be eaten straight from the packet, Bammies are usually prepared by soaking the dried cake in coconut milk and then frying in deep oil. Usually served with fish dishes.

Answer: Small flour dumplings added to soups and stews

Usually added for body and to "stretch the pot", these small dumplings are made by rolling bits of a simple flour dough between the palms creating a slender, sausage shaped dumpling with tapered tips. A soup or stew in Jamaica in usually considered to be incomplete without spinners.

Answer: Spicy, seasoned meat, slow cooked over a charcoal and/or pimento wood fire

Originally developed by the Maroons as a method of meat preservation, "Jerk" has become as synonymous with Jamaica as Reggae music. Cuts of meat (usually chicken and pork and most recently fish) are marinated in a spicy bled of herbs, seasonings and spices.

The meat is then slow cooked over hot coals and more traditionally over pimento wood. The flavour released from the pimento wood during cooking is what most Jamaicans would say contributes most to the real, authentic, Jamaican Jerk flavour. Scotch Bonnet Peppers, Thyme, Skellion (Scallions) and Pimento Berries are also important ingredients in the marinade.

Answer: Tia Maria

Made from Jamaican Blue Mountain Coffee Beans