Jamaican cuisine is a vibrant fusion of African, Indian, Chinese, and European influences, with bold spices and fresh ingredients taking center stage. Perhaps the most famous dish is jerk chicken or pork, marinated with a fiery blend of Scotch bonnet peppers, allspice, thyme, and garlic, then grilled over pimento wood for a smoky depth of flavor. Authentic jerk can be found in roadside shacks across the island, with Boston Bay in Portland being its spiritual home.
Another staple is ackee and saltfish, Jamaica’s national dish, typically served for breakfast. It combines salted codfish with ackee, a yellow fruit that, when cooked, has a texture similar to scrambled eggs. Accompaniments often include fried dumplings, bammy (a flatbread made from cassava), or festival (a slightly sweet, fried cornmeal bread).
Patties—spiced meat or vegetable fillings encased in flaky golden pastry—are a ubiquitous snack available in bakeries and from street vendors. Curry goat, oxtail stew, escovitch fish (fried fish topped with spicy pickled vegetables), and rice and peas are other beloved dishes. For dessert, try gizzada (a coconut tart), rum cake, or a slice of sweet potato pudding. To wash it down, sip on fresh coconut water, sorrel drink spiced with ginger and cloves, or a glass of overproof rum or Red Stripe beer.