Jamaican Cuisine

Jamaican cuisine is the cuisine of the Jamaican people of the island of Jamaica. Jamaican culture has indigenous roots and a strong influence from West African cultures.

Jamaica was originally inhabited by Taino people. It became a British colony, and African slaves were brought to work on sugar plantations.

Kingston is a cultural center.

Music is a prominent part of Jamaican culture. Reggae, ska, dub, and other styles have roots in Jamaica.

Ingredients

rice

Pigeon peas(gungo peas) were brought from Africa.

Allspice(pimento) is native to Jamaica and a major spice in Jamaican cuisine.

Scotch bonnet chili is a spicy chili used in Jamaica since ancient times

chayote(chou chou) ?

Sugarcane is made into molasses and rum.

coconut

breadfruit

banana, often used green and unripe

ackee, a fruit related to lychee and native to western Africa

lobster

Mackerel is widely used, fresh or salted. King mackerel or kingfish is also used. Salted cod is popular.

pork

Dishes

• bammy: cassava flatbread
• cooked plain rice
• seasoned rice: rice with added ingredients, sometimes saltfish and ackee
• rice and peas: seasoned rice with pigeon peas or similar legumes
• gungo pea soup
• cooked fruit: boiled, roasted, or otherwise cooked fruit, such as breadfruit or green bananas
• kalalu
• ackee and saltfish: salted fish served with ackee fruit
• fish tea: soup with fish and vegetables
• jerk: slow-roasted pork or other meat seasoned with allspice and scotch bonnet chili, traditionally cooked over allspice wood