It’s that time of year again to enjoy the iconic Jamaican Easter bun, a cherished tradition in the Caribbean culture. Although the spiced Jamaican Easter bun is enjoyed year-round, it’s more popular during the Lenten season and becomes a staple at Easter celebrations in Jamaica and throughout the Jamaican diaspora.
Many centuries ago, the British Hot Cross Bun, traditionally enjoyed during Lent, laid the foundation for what Jamaicans transformed into the Easter Bun. Infused with signature island spices and ingredients, the bun evolved into something uniquely Jamaican — now a beloved and essential part of Jamaican culture and culinary pride.
“The Jamaican Easter bun is a critical part of Jamaican culture, especially during the Lenten season. We produce over 160,000 buns a year, 60 percent of which are in the leadup to Easter, and it means a great deal to us, especially as stewards of Jamaican culture, to provide a taste of home to Caribbean communities and newcomers alike,” says Steven Clarke, vice president of marketing, of Golden Krust, headquartered in Bronx, New York.
Creating a Culinary Tradition of Their Own
The tradition of eating the bun during the Lenten season is a British tradition that can be traced back to the 1600 – 1700s, that was later assimilated into Jamaican culture during colonization. It is widely believed that Jamaican Easter buns are a descendant of the English hot cross bun from Britain.
The hot cross buns were traditionally eaten on Good Friday. The cross on the bun symbolizes the crucifixion of Jesus, a significant symbol of the Christian faith. The spices that were added represented the spices used to embalm Jesus’ body after his death.
When Jamaica was ruled by Britain, their traditions were brought over to the island. Jamaicans eventually adapted the practice and put their personal touch on a Jamaican Easter bun recipe. After Jamaicans adapted the recipe, the bun went from a round bun to a loaf, and molasses was substituted for honey and dried fruits were added to the batter.
Despite the buns eventually being banned from being made and sold in England due to superstitions, the buns became popular and Queen Elizabeth I declared laws around specific times the buns could be made and consumed. Good Friday was no exception.
“Anyone raised in Jamaica after the late 1800s/early 1900s celebrated Easter with an Easter Bun, often paired with cheese. Easter Buns are an integral part of Jamaican cuisine’s breadth and a quintessential part of the Jamaican Easter table. Easter is incomplete unless you’ve had a slice (or two) of Jamaican Easter Bun,” says Clarke. “Since 1949, my ancestors have been making the Easter buns.
By Angela P. Moore
