In our local cultural context, ‘getting bun’ is never a good thing. However, if the bun is the kind that comes with raisins, mixed peels and lots of spices, then it is not only acceptable but welcomed. As a result, bun has become as integral to our diet as patty or fried chicken with oxtail gravy!
As we approach Lent and the accompanying holy season, we reflect on not only the religious aspects of Easter but if we are completely honest, the food as well. The chocolate eggs, the fried fish and of course the various types and brand of Easter buns from those in fancy boxes with lots of spiced ingredients, to the plainer kind made for those who do not wish to be picking food particles out of their teeth for hours are just some of the
delicious options that we look forward to sampling this time of year.Recently BUZZZ Magazine thought about the origins of our bun and cheese obsession and where it all got started. Bun as we know it in Jamaica varies and comes in various shapes such as round when it is a ‘penny’ or ‘apenny’ bun made for a single person’s consumption and available all year long while the traditional Easter bun is a rectangular loaf filled with spices, raisins and in some cases even Dragon or Guinness to give it a flavour that is indigenous to our island.Bun itself does not have its genesis in neither Jamaican nor Africa. Historically, it originated in ancient Babylon where bakers made hot cross buns. In Babylonia, cross buns were offered to Ishtar, the pagan queen of heaven during their lavish ceremonies. Loaves or cakes of a similar nature were baked by the ancient Greeks to honor the moon and the Moon god. Over time, the tradition of making baked offerings to revered deities was adopted in old England where crossed buns were baked and eaten on Good Friday because the cross made on the bun became symbolic with the sign of the crucifixion of Jesus. Hence, this is why today it is synonymous with the holiest period on the Christian calendar.Fast forward to the epoch when the British captured Jamaica, they brought with them the custom of consuming the cross bun to the island which over time evolved as we of course had to put our own unique spin on it add, subtract and make it ‘Jamaican’. Soon our sugar plantation gave us molasses so we added that to the mix instead of honey and soon we felt that it should pair well with something salty to offset the sweet, therefore cheese was added to the meal.Modern day Easter buns are stocked on the supermarket and bakery shelves from mid February as some Jamaicans in the Diaspora cannot do without the tasty treat; hence family members send them overseas whenever someone is travelling to the United States, United Kingdom, Canada and throughout the Caribbean. Regardless of our geographical location, when it comes to Easter bun and cheese it’s easy to see that ‘a yah so nice!’
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In our local cultural context, ‘getting bun’ is never a good thing. However, if the bun is the kind that comes with raisins, mixed peels and lots of spices, then it is not only acceptable but welcomed. As a result, bun has become as integral to our diet as patty or fried chicken with oxtail gravy!
As we approach Lent and the accompanying holy season, we reflect on not only the religious aspects of Easter but if we are completely honest, the food as well. The chocolate eggs, the fried fish and of course the various types and brand of Easter buns from those in fancy boxes with lots of spiced ingredients, to the plainer kind made for those who do not wish to be picking food particles out of their teeth for hours are just some of the
delicious options that we look forward to sampling this time of year.Recently BUZZZ Magazine thought about the origins of our bun and cheese obsession and where it all got started. Bun as we know it in Jamaica varies and comes in various shapes such as round when it is a ‘penny’ or ‘apenny’ bun made for a single person’s consumption and available all year long while the traditional Easter bun is a rectangular loaf filled with spices, raisins and in some cases even Dragon or Guinness to give it a flavour that is indigenous to our island.Bun itself does not have its genesis in neither Jamaican nor Africa. Historically, it originated in ancient Babylon where bakers made hot cross buns. In Babylonia, cross buns were offered to Ishtar, the pagan queen of heaven during their lavish ceremonies. Loaves or cakes of a similar nature were baked by the ancient Greeks to honor the moon and the Moon god. Over time, the tradition of making baked offerings to revered deities was adopted in old England where crossed buns were baked and eaten on Good Friday because the cross made on the bun became symbolic with the sign of the crucifixion of Jesus. Hence, this is why today it is synonymous with the holiest period on the Christian calendar.Fast forward to the epoch when the British captured Jamaica, they brought with them the custom of consuming the cross bun to the island which over time evolved as we of course had to put our own unique spin on it add, subtract and make it ‘Jamaican’. Soon our sugar plantation gave us molasses so we added that to the mix instead of honey and soon we felt that it should pair well with something salty to offset the sweet, therefore cheese was added to the meal.Modern day Easter buns are stocked on the supermarket and bakery shelves from mid February as some Jamaicans in the Diaspora cannot do without the tasty treat; hence family members send them overseas whenever someone is travelling to the United States, United Kingdom, Canada and throughout the Caribbean. Regardless of our geographical location, when it comes to Easter bun and cheese it’s easy to see that ‘a yah so nice!’
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