Jamaican Cuisine

Jamaica boasts a mouth-watering cuisine that’s based on a centuries old recipe. You might call it a ‘melting pot’ deliciously simmered with three key ingredients. First, there are the successive waves of Europeans, Africans, Indians and Chinese who brought their unique cooking techniques. Second, there’s the rich bounty of fresh tropical fruits and vegetables such as bananas, papayas, mangoes, coconuts, hot peppers and breadfruit–just to name a few–that grow plentifully in the island’s rich soil. Third, there’s the talent. Today, Jamaica’s culinary queens and kings who rule the kitchen range from the grandmother who sells mouth-watering pates out of her beachside shack to highly trained restaurant and resort chefs who’s sumptuous fare has won them gold medals in international culinary competitions. What this all cooks up to is a finished dish that offers a grand culinary adventure!

Sure…you’ll find global fare such as burgers and fries, pizza and pasta, and steaks and seafood in Jamaica. However, do be sure to take a walk on the wild side at least once on your trip and sample some of the island’s signature dishes. Three that are ‘must-try’s’:

Ackee and saltfish. This duo is both Jamaica’s national dish as well as a local favorite at breakfast. Ackee, a fruit imported to the Caribbean from West Africa back in the 1700’s, is poisonous if prepared improperly and delicious when cooked up correctly. Cooks in the know wait for the fruit to ripen, and then harvest the succulent yellow flesh that encases the central black seeds. When cooked, ackee resembles scrambled eggs. To this, salted fish that’s been soaked to rid it of salt as well as soften it, is sautéed along with the ackee and seasonings such as onions, tomatoes, and fiery hot Scotch Bonnet peppers. Accompaniments sometimes served alongside include breadfruit, fried plantains or boiled green (unripe) bananas.

Jerk. You name it, and Jamaicans ‘jerk’ it, but pork and chicken are most common. More than a recipe name, jerk is a cooking method that dates back to the Arawak Indians. These indigenous peoples used Jamaican-grown pimento, or allspice, to rub into or marinate and then smoke meats like wild pig. Over the decades, over 30 different herbs and spices including ginger, thyme, garlic, nutmeg, cinnamon and hot peppers were added to the recipe as these flavors were brought to the island through trade. Ultimately, it was the escaped slaves or Maroons who perfected the art of slow roasting meats in a deep pit that kept the delicious sights and smells away from the British troops who hunted them. Today, jerk is synonymous with Jamaica.

Patties. Flaky dough filled with spicy meat, poultry or sometimes vegetables and then deep-fried describes these favorite grab-and-go snacks. Jamaicans love their patties as much as Americans are devoted to their hamburgers.

Vegetarians will feel right at home in Jamaica. ‘Ital’ food, not short for Italian, is the name of the meatless cuisine favored by Rastafarians. Jerk tofu, peanut punch and thick bubbly stews made with green leafy to root vegetables rule in local Ital eateries. These are easy to spot because they are painted red, yellow and green.

Finally, while you can fork into great food any time of day, the same holds true in throughout the year. Don’t miss Jamaica’s food-filled Carnival in March, the Boston Jerk Festival in July, Breadfruit Festival in August, and Fish Festival in November. Jamaica is definitely the place to bring your appetite on vacation!

Where to eat and restaurants in Kingston, Ocho Rios, Montego Bay, Negril, and the South Coast.

Images Courtesy of (in order of appearance): SuperClubs (2), Jamaica Inn Ocho Rios (3)