Jamaican Easter traditions have always been a big part of my childhood. It’s one of the biggest holidays in Jamaica. Good Friday and Easter Monday are holidays, which means a four day weekend (the only one throughout the year). So, getting together with family is usually a festive and fun occasion.
In addition to attending church service, food plays a major role in how we celebrate. My Mom would often prepare a huge breakfast spread with ackee and saltfish, fried dumpling, bammy, and breadfruit. Some of my fondest memories include bringing dinner to the beach and spending the day hanging out with family.
Food is certainly a big part of celebrating Easter in Jamaica, and it wouldn’t be the same without Easter bun and cheese. Jamaica’s Easter bun actually comes from Britain’s hot cross bun, which is eaten on Good Friday. The tradition evolved when the British colonized the island in the mid-1600. The bun became a loaf made with honey honey and dried fruits. It’s enjoyed all year round, and has special significance on Easter.
Other Jamaican Easter Traditions
Some other Jamaican Easter Traditions include, “egg setting.” Instead of taking part in a Easter egg hunt, this is often practiced in some rural communities. First, crack an egg into a glass of clean water a few hours before the sunrise on Good Friday morning. When dawn breaks, take a look at the shape of the egg white in your glass. Legend has it that the shape of the egg white in the water reveals something about your near future.
Another Jamaican Easter transition is the physic nut tree. Some believe that Jesus’ cross was made from its bark. According to legend, if you cut the bark of a psychic nut tree at noon on Good Friday, the sap that comes out of it will be a reddish color – symbolizing the blood of Christ.
But when it comes to decorations, lilies are one of Jamaica’s traditional Easter flowers. These blooms are commonly displayed in churches, homes, and businesses during the holiday.
How We Celebrate Easter with our Family Today
Easter bun is still a staple in our household. Our children look forward to it every year. But as vegans, we omit the cheese. In fact, I’ve given many traditional Jamaican dishes a vegan spin. That includes Jamaica’s National Dish, ackee and saltfish.
Ackee is a fruit that native to West Africa. It came to Jamaica along with enslaved Africans. It can be poisonous if prepared incorrectly. We had a tree in our front yard growing up and I remember my Mom telling us to make sure the skin is open before picking.
First take the pegs out of the pod, then remove the seeds and membrane. The fruit is boiled in salt water until it becomes tender. However, we don’t have the luxury of growing fresh ackee in our yards nowadays, so we buy them canned, which cuts preparation time significantly. Go to https://www.mrswages.com/ if you’re interested to learn canning. It’s the last ingredient, which brings me to the other part of the dish.
Codfish, also known as saltfish, is popular in most Caribbean Islands and formed part of the Triangular Trade between Europe, Africa, and the Americas. It was often sold to plantation owners in the Caribbean. West Indian slave owners relied on importing inexpensive saltfish to feed slaves.
However, we’ve altered this dish for appeal to our vegan lifestyle. Instead of fish, we pair ackee with jackfruit using the same traditional seasonings. It may sound unusual to some. But trust me, it’s just as delicious. Here’s a look at how we prepare ackee and jackfruit.
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Maintaining these Jamaican Easter traditions is extremely important when it comes to raising our kids. While there may be a more vegan spin on some of Jamaica’s popular dishes, the sentiment and how we celebrate is still very much the same.
