![]() Bulla cakes in Jamaica | |
Alternative names | Bullah |
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Type | Cake / Snack |
Place of origin | Jamaica |
Main ingredients | Molasses, flour and brown sugar |
Bulla cake, usually referred to as bulla, is a rich Jamaican cake made with molasses, brown sugar [1] and spiced with ginger [2] and nutmeg. It is eaten as a snack.
Jamaican bulla cakes are small loaves that are flat, round, and sometimes dark-colored or light-colored. [2] They are inexpensive and easy to make using molasses, brown sugar, vanilla, flour and baking soda. [2] In Jamaica, bulla comes in different flavours such as spice (with cinnamon and nutmeg), Jamaican ginger, coconut and pineapple. Also, smaller bulla cakes (mini bulla) are sold on the island.
Traditionally, bulla is a popular treat for schoolchildren, often paired with milk or cherry malt. [2] It is commonly consumed as a snack that is often paired with cheese or avocado.
As a traditional food of Jamaica, the bulla cake has been considered an emblem related to development on the island nation. [3] Former solicitor general of Jamaica and Air Jamaica president, Kenneth Rattray, was a fan of bulla. [4]
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
A spiced bun is a sweet bun to which spices were added during the baking process. Common examples are the hot cross bun and the Jamaican spiced bun.
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by indigenous crops, as well as, crops and livestock introduced to the island from Mesoamerica, Europe, tropical West Africa and Southeast Asia— which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.
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Dominican cuisine is made up of Spanish, Indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
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Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Bammy is a traditional Jamaican cassava flatbread descended from the simple flatbread called casabe, eaten by the Arawaks / Taínos, Jamaica's indigenous people. Variations of bammy exist throughout the Americas. It is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Toto is a small coconut cake in Jamaican cuisine served as a snack or dessert. The cake is typically prepared with shredded coconut, brown sugar, flour, baking soda and powder, and coconut milk. It may also be added with some flavorings such as allspice, nutmeg, ginger, and salt.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Festival or Jamaican festival is a type of deep-fried bread, typical of Jamaican cuisine, Despite its slightly sweet taste, it is served as a side dish with escovitch fish, seafood or jerk chicken, as well as, a breakfast item and street food.