Our Food
Jerk Chicken
Jamaica’s jerk chicken is a world-renowned dish that embodies the island’s rich culinary heritage and vibrant culture. With its smoky aroma and fiery flavors, this iconic dish has become a symbol of Jamaican cuisine and a favorite among food lovers worldwide.
The origins of jerk chicken trace back to the Maroons, escaped African slaves who settled in Jamaica’s mountainous regions during the 17th century. They developed a method of preserving and cooking meat by seasoning it with a blend of spices and slow-cooking it over pimento wood, which gives jerk its distinctive smoky flavor. This innovative technique allowed them to sustain themselves while avoiding detection by colonial forces.
The hallmark of jerk chicken lies in its seasoning—a bold and aromatic mix of Scotch bonnet peppers, thyme, allspice, garlic, and scallions. These ingredients are combined to create a marinade that packs a spicy punch while enhancing the natural flavors of the chicken. The marinated chicken is traditionally grilled over open flames, resulting in a crispy, charred exterior and juicy, flavorful meat.
Today, jerk chicken is celebrated as a symbol of Jamaica’s culinary innovation and cultural pride. It can be found at roadside stands, local restaurants, and international food festivals, bringing the taste of Jamaica to the world.
Ackee and Saltfish
Ackee and saltfish, Jamaica’s national dish, is a delicious and symbolic representation of the island’s rich history and culture. This flavorful combination of the creamy ackee fruit and salted codfish has become a beloved staple in Jamaican households and a must-try dish for visitors.
The ackee fruit, originally native to West Africa, was brought to Jamaica in the 18th century during the transatlantic slave trade. It has since flourished on the island, becoming an integral part of Jamaican cuisine. Saltfish, on the other hand, was a preserved protein source introduced by European traders and became a versatile cooking ingredient for the enslaved population.
To prepare this dish, saltfish is soaked to remove excess salt, then sautéed with onions, tomatoes, scallions, garlic, and Scotch bonnet peppers for a burst of spice and flavor. Ackee is boiled separately until tender and carefully folded into the seasoned saltfish mixture. The result is a savory, aromatic dish with a delicate balance of textures.
Ackee and saltfish is traditionally served with fried dumplings, boiled green bananas, breadfruit, or yam, making it a hearty and satisfying meal. More than just food, it’s a testament to Jamaica’s resilience, creativity, and diverse cultural influences that have shaped its culinary identity.
Rice and Peas
Jamaican rice and peas is a beloved dish that graces Sunday dinner tables and special occasions across the island. Despite the name, the “peas” in this iconic dish often refer to kidney beans or pigeon peas, cooked with rice in a flavorful, coconut-infused broth. It is a testament to Jamaica’s rich culinary traditions and its use of simple ingredients to create extraordinary flavors.
The dish begins by simmering peas (or beans) until tender, often with scallions, garlic, thyme, and Scotch bonnet peppers for that signature Jamaican heat. Coconut milk is then added, lending the dish its creamy richness and distinctive taste. Rice is stirred in and cooked to perfection, absorbing all the aromatic flavors of the seasoned broth.
The origins of rice and peas can be traced back to African culinary traditions brought to Jamaica during the transatlantic slave trade. Over time, it evolved to incorporate local ingredients like coconut milk, making it uniquely Jamaican.
Rice and peas is typically served alongside jerk chicken, oxtail, curry goat, or fried fish, completing a traditional Jamaican meal. This humble yet flavorful dish continues to be a symbol of Jamaican culture, showcasing the island’s ability to transform basic staples into a culinary masterpiece.
Patties
Jamaican patties are a beloved culinary treasure, celebrated for their flaky crust and savory fillings. These handheld pastries are a quintessential part of Jamaica’s food culture, enjoyed as a snack, a meal on the go, or a casual lunch paired with coco bread.
The signature golden-yellow pastry gets its color from turmeric or annatto, kneaded into the dough. The crust is flaky yet sturdy, perfect for encasing a variety of flavorful fillings. Traditional Jamaican patties are filled with seasoned ground beef, spiced with allspice, Scotch bonnet peppers, thyme, and garlic. Over time, the patty has evolved to include a variety of fillings such as chicken, shrimp, vegetable, ackee, and even curried goat, catering to diverse palates.
The Jamaican patty’s roots can be traced back to British influences, particularly Cornish pasties, which were adapted with local spices and ingredients. It has since become a culinary symbol of Jamaica, appreciated worldwide.
Beyond its taste, the Jamaican patty embodies the island’s spirit of innovation and cultural fusion. Whether enjoyed at a street vendor’s stall, a bakery, or exported abroad, Jamaican patties deliver a burst of flavor and a taste of the island’s vibrant culinary heritage in every bite.