Jamaica

Jamaica's national dish of fully ripe ackee fruit poached and dry-sautéed with desalted salt cod, onion, Scotch bonnet pepper, tomato, and thyme — a West African–Caribbean synthesis that functions as a savory, scrambled-egg-textured breakfast centerpiece.

A thick, round Jamaican flatbread made from grated bitter cassava that has been pressed dry, formed into cakes, dry-toasted on a griddle, soaked in coconut milk, and then pan-fried or steamed until tender.

A Jamaican braised chicken dish where bone-in pieces are first coated in caramelized burnt sugar to develop a deep mahogany color and bittersweet crust, then slow-braised with allspice, scotch bonnet, fresh thyme, and aromatics into a thick, dark, spiced gravy.

A thick, smooth Caribbean stew of dasheen (taro) leaves simmered with okra, coconut milk, and blue crab, then beaten or blended to a silky, pourable consistency.

A Jamaican and wider Caribbean feast dish of bone-in goat pieces marinated and slow-braised in Jamaican curry powder with Scotch bonnet pepper and fresh thyme until the meat is fall-tender but still on the bone.

Escovitch Fish is a whole fried fish, traditionally red snapper, topped or marinated in a bright vinegar-based pickled sauce of onions, carrots, and Scotch bonnet peppers.

A sweet cornmeal and flour dough formed into elongated dumplings and deep-fried until golden with a crispy exterior and soft bread-like interior.

A half-moon shortcrust pastry turnover, coloured vivid yellow by turmeric and curry powder, encasing a boldly spiced ground-beef filling seasoned with Scotch bonnet pepper, allspice, and thyme, then baked until flaky and crisp.

Bone-in chicken pieces saturated in a Scotch bonnet–allspice wet paste, marinated overnight, then cooked low-and-slow over smoldering pimento (allspice) wood to yield a deeply spiced, smoke-charred, juicy result.

A Jamaican dish of salted mackerel simmered in coconut milk that has been 'run down' (reduced to an oily curd) with tomato, onion and seasonings.

A Jamaican goat soup made from the head, feet, and offal of the goat simmered with green banana, yam, dumplings, and scotch bonnet into a robust, spicy broth.

A Jamaican feast dish of cross-cut beef oxtail braised low and slow until the collagen renders into a thick, dark gravy, seasoned with allspice, Scotch bonnet, thyme, and browning sauce, finished with butter beans.

A thick Caribbean soup of leafy greens, yam and other ground provisions enriched with coconut milk and okra, distinct from the dark cassareep-based Guyanese pepperpot stew.

Rice and Peas is a classic Caribbean one‑pot side dish of rice cooked in coconut milk with red kidney beans (or pigeon peas) and aromatic herbs, typically served alongside grilled or stewed proteins.

Whole breadfruit roasted until the skin chars and the flesh becomes soft and fluffy, served hot as a hearty side or main.

A dense, dark Caribbean fruit cake built on dried fruit macerated for months in rum and burnt-sugar syrup, then soaked again in rum after baking.

A deep-red Caribbean Christmas beverage made by steeping dried hibiscus (roselle) calyces with ginger and warm spices, sweetened and often spiked with rum.

A hearty Jamaican stew of red kidney beans and salted pork or beef slow-cooked with coconut milk, spinners (flour dumplings), thyme, and allspice.