" . . . But the Jamaican beef patty of Toronto differs from patties elsewhere both in style and, because of 1985’s Patty Wars, in name: in Jamaica they are simply 'patties,' while in Toronto, they always take on the much longer name of 'Jamaican beef patties.'
In Jamaica, patties come in various flavors and contain different meats, explains Jamaican chef and food historian Teneile Warren of Nyam Kitchen, but Jamaican beef patties came to Canada before those evolutions. The traditional version eaten in Toronto tells Jamaica’s story in flavors: The native ingredients of thyme and allspice, the Indian influence of turmeric, and the Chinese element of soy sauce. These all fold into the fundamental form likely descended from the British pasty. It’s a remnant of colonialism wholly reshaped into a quintessentially Jamaican food. . ."
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