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  • Jamaica - Wikipedia
    The island is famous for its Jamaican jerk spice, curries and rice and peas which is integral to Jamaican cuisine Jamaica is also home to Red Stripe beer and Jamaican Blue Mountain Coffee
  • TOP 10 BEST Jamaican Food in Los Angeles, CA - Yelp
    "If you're looking for some authentic, great tasting Jamaican food, please don't hesitate to come in " more
  • The Best Caribbean Restaurants in Los Angeles - Eater LA
    Los Angeles’s small-but-mighty Caribbean restaurant scene includes compelling community destinations specializing in Jamaican, Cuban, Trinidadian, Puerto Rican, Belizean, Dominican, Haitian, and
  • History, Population, Flag, Map, Capital, Facts - Britannica
    Jamaica, island country of the West Indies It is the third largest island in the Caribbean Sea, after Cuba and Hispaniola Jamaica is about 146 miles (235 km) long and varies from 22 to 51 miles (35 to 82 km) wide
  • Jamaican Culture | Learn About Language, Music, Dance Cuisine
    Learn more about the Jamaican language, music, dance and cuisine that make the island special
  • Jamaica | Culture, Facts Travel | - CountryReports
    The Island of Jamaica is perhaps best noted for its lush and scenic tropical beauty: the rugged spine of blue-green mountains rising to 7,400 feet; warm, clear Caribbean waters, with exciting underwater reefs; and the picture-postcard north coast, with its white-sand beaches
  • Jamaican Embassy - History of Jamaica
    The history of Jamaica over the past 500 years has been marked by the courage of the Jamaican people in their triumphant struggle for freedom and justice and by their unrelenting resistance and determination in the face of adversity and discrimination
  • Overview of the Jamaican Language
    What is Jamaican Patois? Jamaican Patois (or Creole) is a combination of an English based Creole language and West African based languages Jamaican Creole came into existence as a medium for the slaves and their masters to communicate The dialect was developed during the seventeenth century to facilitate the ‘seasoning method’, which was the process by which slaves were forced to discard




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