JAMAICALearn more about Jamaica and some of the foods at Island Frydays.

Jamaica, the 3rd largest Caribbean island, was inhabited by Arawak natives. When Christopher Columbus arrived at the island, he claimed the land for Spain. Still, it was not truly colonized until after his death. But only a few decades after Columbus' death almost all Arawaks were disappearing. Spain held the island against many buccaneer raids at the main city, which is now called Spanish Town. Eventually England claimed the island in a raid, but the Spanish did not relinquish their claim to the island until 1670.

The most popular dis in Jamaica is jerk.  The main ingredient-pork, chicken or fish - is marinated with a fiery mixture of spices, including Scotch bonnet, a pepper that makes a jalapeno taste like a marshmallow, pimento or allspice, nutmeg and thyme.  It's all served up with even more hot sauce, rice and peas.  Jerk is one of the ultimate Jamaican dishes, dating back to the island's earliest days.  The practice of cooking the meat over the flame was started by the Arawak Indians and then later seasoned up by the Maroons.

Patties, The patty is to Jamaicans what the hamburger is to Americans.  Ask any Jamaican and he'll tell you his favorite patty stand.  This fried pie is filled with either spicy meat or, occasionally, vegetables.

Curried Goat, You just don't get any more Jamaican than curried goat.  Look for it on any traditional island menu.

Rice & Peas, This dish is found on just about every lunch and dinner plate and is sometimes nicknamed the Coat of Arms.  It features rice and peas.

Plantain, Technically a banana-family fruit, but generally regarded as a vegetable.  Inedible raw, cooked plantains are served as appetizers or starch side dishes.  The unripe (green), ripe (yellow) and very ripe (dark) plantains are used in Caribbean cooking. They become slightly sweet as they ripen.