ジャマイカ編

dumplings|2026.8.20


「旅する餃子」ジャークチキン餃子 ライス&ピーズを添えて~ジャマイカ編。
カリブの青い海、山から吹く風、街を揺らす低いベース音。
苦い歴史を、音楽と笑いに変えてきた島。
さて今回は、ジャマイカの音と熱を餃子に包んでいく旅。


Rebellious rhythms flowing on the island of wood and water.

Arriving in Jamaica, sound hits before the sea—reggae, dancehall beats, rhythmic horns, framed by Blue Mountain greens. The Taino name “land of wood and water” makes sense.Yet this brightness stems from more than tropical ease. Spanish and British rule, Maroons fighting for freedom— Jamaica walked a long history of oppression until 1962 independence.
Rastafari, born in the 1930s, rose from this history. Bob Marley carried its voice, singing “One Love” for freedom and solidarity. Reggae was music to dance to, but also a voice for the marginalized.Blending memories to create new rhythms— Jamaican food is similar. Taino, African, European, Indian, Chinese flavors mix with local peppers and herbs. Next, wrapping that heat into a dumpling skin.


Jerk chicken gyoza, wrapping rich smoke and sharp heat in a crispy dumpling skin.

Jerk combines Taino and Maroon heritage. Spiced with allspice and herbs, smoky chicken with sweet heat is wrapped into crispy pan-fried gyoza.
①Knead flour, turmeric, salt, and water into dough.②Mix minced and chopped chicken, onion, scallion, garlic, and ginger with allspice, thyme, chili, cumin, lime juice, soy sauce, salt, and pepper.③Wrap filling in dough and pan-fry until browned.④Serve with Rice & Peas and lime.
Now, how does it taste?First comes the sweet, deep aroma of allspice, followed by savory chicken, chili heat, and bright lime. The turmeric-infused skin adds rich nuttiness when pan-fried. Rice & Peas tempers the spice, keeping your chopsticks moving. Pure Caribbean heat in a dumpling.

《料理家》 松井まり子 Mariko Matsui

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