Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Stew peas available in many areas of the Caribbean, is very popular in Jamaica, and has been described as a national dish of Jamaica. The dish is prepared in various unique ways by Jamaicans, and has been described as a staple dish in Jamaican homes and restaurants. In September 1992, the Jamaican newspaper "The Gleaner" declared stew peas with rice as "the best dish made in Jamaica" in its Home, Living and Food Guide. Stew peas has been a dish in Jamaica since at least the 1940s, and recipes for it began to appear in cookbooks in the 1970s. Stew peas Stew