Discover a world of authentic Jamaican dishes that capture the vibrant spirit of the island. From fiery jerk chicken and comforting ackee and saltfish to hearty soups and delightful desserts, each recipe tells a story of tradition, innovation, and rich local flavors. Fresh ingredients like scotch bonnet peppers, allspice, and coconuts bring depth and contrast to every meal, while staples such as yams and plantains perfectly complement slow-cooked meats and seafood. Indulge in the warmth and heritage of Caribbean cuisine with every bite.
Jamaica's national dish, featuring ackee and salted codfish, typically served with boiled green bananas or dumplings.
A sweet snack made from mashed ripe bananas, flour, sugar, and spices, deep-fried to perfection.
A creamy porridge made from green bananas, coconut milk, and spices, often sweetened with condensed milk.
A traditional cassava flatbread, usually served with fried fish or other savory dishes.
A flavorful leafy green vegetable dish often prepared with onions, tomatoes, and scotch bonnet peppers.
Sautéed callaloo with salted codfish, served with boiled green bananas or dumplings.
A comforting breakfast made from cornmeal, milk, spices, and sweetened with condensed milk.
A slightly sweet fried cornmeal dough often served with fried fish or jerk chicken.
Golden, crispy slices of breadfruit, typically enjoyed as a side dish.
Delicious fried dough usually served alongside breakfast plates.
Crispy slices of green plantains, perfect as a snack or side dish.
Sweet, ripe plantains fried until caramelized and served as a side.
Whole breadfruit roasted until tender and flavorful, often enjoyed with traditional dishes.
National favorite combining ackee with salted codfish, served with boiled green bananas or dumplings.
Boiled until tender and paired with hearty mains like ackee and saltfish.
Green bananas boiled to perfection, a popular side dish.
A staple side where yams are boiled until soft and served with many entrées.
Chicken browned and stewed in a savory sauce with vegetables and spices.
A variation of brown stew chicken prepared with chicken feet for extra richness.
Fish fried and then stewed in a spicy, savory sauce with vegetables.
Slow-cooked cow feet with spices and beans, served with rice for a hearty meal.
Chicken simmered in a fragrant curry sauce with spices and coconut milk.
Goat meat cooked in a spicy curry sauce, often served with rice and peas.
Tangy vinegar-based sauce with onions, peppers, and carrots used to top fried fish.
Fried fish dressed in a zesty escoveitch sauce of vinegar, onions, and peppers.
Shrimps in seasoned batter and fried until golden and crispy.
Chicken marinated in jerk spices and grilled or smoked.
Pork seasoned with jerk spices and grilled for a smoky, spicy flavor.
Mackerel cooked in a rich coconut milk sauce, served with boiled green bananas or dumplings.
Slow-cooked stew with oxtail, beans, and spices, known for deep flavor.
Rice cooked with kidney beans, coconut milk, and spices.
Fish seasoned with herbs and spices, roasted in foil for a smoky flavor.
Rice prepared with vegetables, herbs, and spices, served as a main or side.
Small, doughy dumplings added to soups and stews for extra texture.
Lightly steamed fish with vegetables and herbs, served with dumplings or yam.
Hearty stew with red kidney beans, salted meat, and spinners, served with rice.
Slow-cooked tripe and beans in a savory sauce.
Hearty soup made from beef, vegetables, and spices.
Flavorful soup with chicken feet, vegetables, and spices.
Comforting soup with chicken, vegetables, and herbs.
Spicy fish soup with vegetables and seasonings.
Soup made with gungo peas, meat, and vegetables.
Spicy soup made from goat head, often served at celebrations.
Rich soup with red peas, meat, and spices, often with dumplings.
Refreshing juice made from Otaheiti apples with a sweet, fruity flavor.
Herbal infusion made from local herbs, traditionally used for wellness.
Vibrant juice from fresh carrots, often spiced with nutmeg and cinnamon.
Sweet and tangy cherry drink.
Crisp, hydrating juice made from cucumbers.
Spicy, effervescent drink made from fermented ginger, sugar, and water.
Nutrient-dense drink from Irish moss seaweed blended with milk and sweeteners.
Sweet drink crafted from ripe mangoes.
Creamy, nutty drink made from peanuts, milk, and spices.
Festive drink made from dried sorrel petals, ginger, and spices.
Refreshing juice with sweet-tart flavor and smooth texture.
Tangy and sweet beverage made from tamarind pulp.
Traditional sweet made from grated cassava, coconut, and spices.
Shrimps boiled until tender, served as a savory snack or appetizer.
Crispy seasoned chips made from thin slices of breadfruit.
Dense, slightly sweet Jamaican bread enjoyed with butter or cheese.
Chewy treats made from grated coconut, sugar, and spices.
Steamed pudding made with cornmeal, coconut, and spices, wrapped in a leaf.
Spiced sweet bun with raisins, traditionally enjoyed during Easter.
Pastry tarts filled with sweet grated coconut.
Sliceable coconut candy made with sugar and spice.
Sweet, tangy spread made from guava.
Dense, slightly sweet bread for meals or sandwiches.
Rich fruitcake made with dried fruits, nuts, and rum.
Moist, spicy cake flavored with ginger.
Sweet and spicy cornmeal cake with coconut.
Flaky pastry filled with seasoned meat, vegetables, or cheese.
Crunchy sweet cake made from roasted peanuts and sugar.
Thinly sliced plantains fried to a crisp.
Crumbly sweet cake with dried fruit.
Dense pudding of grated sweet potatoes, coconut milk, and spices.
Sweet and tangy candies made from tamarind pulp.
Small, moist coconut cake enjoyed as a treat.
Moist, sweet bread made with ripe bananas.
Soft, sweet bread roll enjoyed with butter or cheese.
Spiced sweet bun eaten during Easter, enriched with raisins.
Dense, slightly sweet bread ideal for sandwiches or with meals.