Jamaican
Jerk smoke, scotch bonnet fire, and rice and peas on Sunday. No exceptions.
Jerk Chicken
Jerk Chicken, marinated in a spicy blend of seasonings, is a hallmark of Jamaican cuisine's bold and vibrant flavors.
View page →Jamaican cooking carries the island's history of cultural fusion in every dish. Jerk Chicken is marinated for hours with fiery Scotch bonnet peppers and allspice, then grilled until the smoke works into the meat. Ackee and Saltfish, Jamaica's national dish, pairs the subtle creaminess of ackee fruit with the briny punch of salted cod, served over fluffy boiled dumplings or steamed callaloo.
The flavors run bright and unexpected. Curried Goat is simmered slowly with a blend of spices until the meat falls apart, while a Jamaican Patty has a crisp golden crust that shatters to reveal its spicy beef or chicken filling. The table is where the island's produce and the cooks' creativity come together.
The Palate
What makes it taste like itself
Dishes to explore
Jerk Chicken
Marinated overnight, smoked over pimento wood. The patience is the point.
The signature — teaches you the jerk marinade and slow smoke that defines Jamaica.
Ackee and Saltfish
The national dish — a fruit that looks like scrambled eggs, cooked with salt cod.
Nothing else in the world tastes like this. Uniquely Jamaican.
Rice and Peas
Coconut milk, kidney beans, scotch bonnet. Sunday dinner's backbone.
The side dish that is really the main dish. Everything else orbits around it.
Jamaican Patties
Turmeric-yellow pastry, spiced beef filling. Street food perfection.
The portable snack that shows Jamaican spicing at its most concentrated.
Cooking options
Food choices favor cuisine selections and manageable preparation; check each recipe before cooking.
The Pantry
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Grains & Staples
Dairy & Fats
Sauces & Condiments
Other
On the Map
Where this cuisine is found
Regional Styles
Kingston
Kingston, the vibrant capital, is a melting pot of flavors where street food reigns supreme. Jamaican Patties are a staple here, their flaky crusts filled with spicy beef or chicken, embodying the city's quick, spicy beat.
Port Antonio
Port Antonio is known for its lush landscapes and seafood dishes. The Escovitch Fish, fried and then drenched in a tangy, spicy vinegar-based dressing, mirrors the area's fresh and zesty atmosphere.
How They Cook
Methods linked to dishes in this catalog
Related cuisines
Linked by ingredient records in this catalog