Jamaica is a small Caribbean island known for its stunning beaches and turquoise waters, but its rich culture has much more to offer. Famous for being the home of the world’s fastest man, a variety of music genres including the world-renowned reggae and its biggest star Bob Marley, Jamaica also introduced the world to the delicious jerk chicken.
Jamaican cuisine is diverse and flavorful, and this article highlights some of its homestyle meals that you absolutely must try!
Jerk-style cooking is a hallmark of Jamaican food, dating back to the 1600s when maroons used this method on wild boars. Today, jerk chicken and pork are popular dishes you can find everywhere, from upscale restaurants to street vendors. Commonly served in foil with bread or festival (a slightly sweet dumpling), jerk cooking gets its authentic flavor from being smoked over pimento wood. The marinade typically includes salt, Scotch bonnet peppers, allspice, onions, scallions, thyme, black pepper, cinnamon, and nutmeg. Without Scotch bonnet peppers and pimento or sweetwood for smoking, jerk wouldn’t be authentic.
Jamaica’s national dish, ackee and saltfish, is primarily a breakfast item but can be enjoyed at any time. Ackee is a fruit that, when raw, is poisonous. It must open naturally on the tree before harvesting. After removing the seed and veiny parts, the yellow flesh is lightly boiled, then sautéed with saltfish and seasonings. Typically served with yams, green bananas, and potatoes, ackee and saltfish can also be prepared without meat for a vegan version.
Stewing is another popular cooking method in Jamaica. After marinating with onions, scallions, hot peppers, thyme, and sweet peppers, the meat is stewed until tender. Common stewed dishes include brown stew chicken, pork, oxtails, beef, and fish. Stew Peas, made with kidney beans and coconut milk, usually includes salted beef and pigtail but can be made vegan. Red Peas Soup—a similar, hearty option—is often served as a starter in homestyle restaurants.
A staple at Sunday dinners and holiday meals, Jamaican rice and peas shouldn’t be confused with peas and rice. It’s made by cooking kidney beans with rice in coconut milk, along with salt, butter, sugar, and thyme, creating a delicious side dish that pairs well with stewed or curried dishes.
Curry goat is another island favorite, distinct from Indian curry, and spicier. The tender, gamey meat is typically served with white rice and is a common feature at gatherings, including Christmastime and wakes. Goat scraps are also used in mannish water, a spicy and flavorful soup often served at parties and wakes.
The Jamaican beef patty is a national favorite, seasoned with curry, onions, garlic, and Scotch bonnet peppers before being wrapped in a buttery dough and baked. Available in various fillings like curry chicken or vegetables, you can also find legendary lobster and shrimp patties at Devon House in Kingston.
Escoveitch fish is cooked in a vinegar-based sauce with onions, peppers, carrots, and pimento, and served with festivals and bammy (cassava bread). It’s a must-try, especially at beachside fish shacks.
Callaloo, similar to spinach, is a breakfast favorite often cooked with saltfish and served with johnny cakes or boiled provisions. Breakfast in Jamaica is hearty and callaloo offers a lighter option compared to dishes like curry chicken or liver.
Sweet potato pudding, known as “hell a top, hell a bottom and hallelujah in the middle,” is a unique treat cooked on a coal stove, forming a custardy layer on top and bottom. Served warm with ice cream, it’s a must-try dessert.
Jamaican cuisine is rich in flavor and mostly uses local and fresh ingredients. Whether you’re at a farmer’s market or a roadside stall, you’re likely to experience the true essence of Jamaican food. With numerous delicious options to explore, it’s time to plan your trip to Jamaica and dive into its culinary delights!
What’s your favorite Jamaican dish? Share your thoughts!