Jamaican cuisine
Island food tradition
Jamaican cuisine is the food and cooking traditions of Jamaica, characterized by bold spices, slow-cooked meats, and tropical ingredients.
Jerk seasoning—a fiery blend of scotch bonnet peppers, allspice, and thyme—defines many dishes: jerk chicken, jerk pork.
Staples include ackee and saltfish (the national dish), rice and peas, curried goat, and patties (savory turnovers).
The cuisine reflects African, British, Indian, and Chinese influences from the island's history.
- callalooCaribbean cooked greens dish
- ackeeWest African tropical fruit
- thymeAromatic culinary herb
- jerk chickenSpiced grilled Jamaican poultry
- jerk seasoningSpicy Caribbean spice mix
scotch bonnet · sorrel · ginger · rice and peas · oxtail · brown stew chicken · breadfruit · rum punch · patties · festival · coconut milk · curry · cassava · jerk · dumpling · fried plantain · coconut water · spicy
- cuisinesItalian, American, Asian, French, Chinese
- JamaicaKingston, Montego Bay, Blue Mountains, reggae, jerk chicken
- Caribbean diasporaWindrush, Afro-Caribbean, Cuban Americans, chain migration, transnationalism
Jamaican cuisineNordic cuisine
Food from northern Europe
Russian cuisine · Swiss cuisine · Japanese cuisine · German cuisine · Scandinavian cuisine