Dutchie Days; Doing It Jamaican Style!

Summary

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Mrs. [Esmine Wright] loved the 'dutchie' because of its deep belly and she says it-felt wonderful stirring the pot. "In addition, because the 'dutchie' was made of cast iron, the food didn't burn so easily," Mrs. Wright tells The Weekly Gleaner with a smile.

The cast iron 'dutchie' short for 'dutch pot', has been in Jamaica for centuries. The traditional dutch pot is shallow, three to four inches high and flat bottomed. The Encyclopaedia of Jamaican Heritage by Olive Senior states that the dutch pot was the main cooking appliance, probably imported from Holland. "This was once an essential item in every household, placed on the fireplace or three firestones. It was the all-purpose cooking utensil, used for frying, pot-roasting, boiling and baking."

In some Caribbean islands the dutch pot is also referred to as the three-foot pot', while it is more known in the United States of America as the 'dutch oven'. The confusion might be because in former years, both pots were made with three legs and handles, with a minor difference that a cover compliments a dutchie, while the three-foot pot often does not have one. The 'three-foot pot' was also used for cooking different dishes.

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Extract

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Dutchie Days; Doing It Jamaican Style!

SAY THE word 'dutchie' to elderly Jamaicans and immediately their minds will conjure up images of 'blue draws' being baked on wood fire or meats such as 'corned pork' and simmering.

Esmine Wright, 84, of St. Thomas remembers when her mother made her ensure that the food did not burn in the 'dutchie'.

"Most times my mother cooked late in the evenings as she had to wait until my fa...

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