Jamaican Patty - History

History

The beef patty is a product of colonialism and migration developed after the introduction of the English turnover in the Caribbean, mixed with cumin and curry seasonings of Indian indentured servants in Jamaica and cayenne pepper from African slaves. "The firecracker taste of the Scotch bonnet, a hot pepper indigenous to Jamaica, sealed the flavour."

Jamaicans brought recipes for the patties northward in the 1960s and 1970s when many came to the United States as hospital orderlies, home health aides and nurses. Patties were then found in restaurants in areas of the New York Metropolitan Area with high West Indian populations. Patties are equally popular in UK cities with large West Indian populations such as Birmingham and London. Their popularity is spreading in the UK and they are becoming available in many mainstream outlets. They also are popular in Toronto, Washington, DC, and numerous other areas throughout the American northeast and Canadian Great Lakes regions; in many of those areas, they are available in grocery stores, delis, corner stores, and convenience stores.

In recent years, the Jamaican meat patty is found pre-made and frozen in Britain, Canada (primarily Toronto), and the United States. The patty can often get its bright yellow color from turmeric. In many areas in Canada and in the United States, beef patties are now typically available at local pizza and convenience food restaurants.

In 2001 Port Royal started manufacturing authentic style Jamaican Patties in London and are available in Tesco, Asda, Morrissons and Caribbean takeaways across UK.