Traditional Jamaican cuisine

Your culinary journey in Jamaica begins like any other day on the island—with ackee and saltfish, Jamaica’s national dish. This flavorful breakfast dish consists of salted cod sautéed with ackee (a fruit native to West Africa), onions, tomatoes, and scotch bonnet peppers, one of the hottest chili varieties. Seasoned with garlic, thyme, and black pepper, it is often served alongside hard dough bread, fried plantains, dumplings, and breadfruit—a starchy tropical fruit that’s a staple in Jamaican cuisine.

Escovitch fish, also known as pickled fish, is one of Jamaica’s most Spanish-influenced dishes. Fresh fish, usually snapper, is marinated in a mix of vinegar, garlic, onions, black pepper, and lime juice before being cooked slowly with sliced bell peppers, onions, and carrots. Sometimes, the fish is lightly battered and fried for extra texture. It’s often garnished with capers, black olives, and fresh parsley. Imagine the explosion of flavors as you enjoy this dish while relaxing on one of Jamaica’s best beaches.

Jerk cooking is one of Jamaican cuisine’s signature techniques, used to season meats and fish with a rich marinade of garlic, scotch bonnet peppers, lime juice, olive oil, soy sauce, brown sugar, and warm spices like ginger, thyme, cinnamon, and nutmeg. The key ingredient? Hand-ground Jamaican allspice, also known as pimento.

Jerk chicken is typically made with bone-in thighs and drumsticks, marinated for 24 hours before being slow-cooked over charcoal, giving it its distinct smoky flavor. It’s traditionally served with white rice, red beans, and fried plantains.

In the former favorite vacation spot of Jackie Kennedy, the influence of Indian cuisine is evident in Indo-Jamaican dishes like curried goat, though variations with other meats and fish are also common. The curry base includes garlic, onion, turmeric, ginger, cumin, black pepper, mustard seeds, chili, brown sugar, and fresh herbs. The goat meat is slowly simmered in this flavorful paste with broth and sometimes coconut milk. Tamarind and vegetables like onions and bell peppers can also be added. It is served with steamed white rice, chopped scallions, and a squeeze of fresh lime.

The Jamaican patty, a popular street food snack, is a half-moon or rectangular-shaped turnover filled with spiced ground beef, mashed potatoes, shrimp, lobster, vegetables, cheese, or even ackee. Always with a spicy kick, these patties are a staple at parties and outdoor gatherings. Celebrate life with this delicious hand-held treat while exploring the rich flavors of traditional Jamaican cuisine from your hotel in Montego Bay.

Ital cuisine, derived from the word "vital," follows Rastafarian plant-based dietary principles by avoiding processed foods and artificial additives, emphasizing a deep connection with nature. One of the most famous Ital dishes is Ital stew, a rich vegetable soup made with corn, coconut milk, breadfruit, okra, chiles, onions, tomatoes, and pumpkin, seasoned with thyme, fresh cilantro, garlic, avocado oil, and Kosher salt (although strict practitioners avoid salt altogether). While there are different versions, the essence of Ital cooking remains the same.

Okra is an essential ingredient in Jamaican cuisine. It appears in side dishes, appetizers, and main courses, often sautéed with spices and tomato sauce, stewed, or even pickled. Other important vegetables in Jamaican cooking include root vegetables, bell peppers, chiles, carrots, pumpkin, and corn, which is used to make gluten-free flour for traditional dishes. Cornmeal is commonly used as a base for many Jamaican dishes.

Jamaican food is made to make you dance—and festival is no exception. This lightly sweet, deep-fried side dish gets its name not from Jamaica’s famous music festivals (though it could) but from the joyful explosion of flavors in every bite. Made with a mixture of cornmeal, wheat flour, yeast, salt, evaporated or powdered milk, sugar, and water, festival dough is shaped into cylindrical fritters and fried until golden and crispy on the outside, yet soft and fluffy inside. It’s the perfect complement to fish and meat dishes.

Coconut, soursop, mango, tamarind, banana, pineapple, and ackee—Jamaica produces some of the best tropical fruits in the Caribbean, making fresh fruit drinks a major part of its cuisine. These juices, smoothies, and shakes are perfect for staying refreshed in the island heat. During your stay, be sure to try soursop and mango juices, fresh coconut water, the Dirty Banana cocktail, and, of course, the famous hibiscus tea known as Agua de Jamaica—which is also enjoyed as an alcohol-free sangria.

Grater cake is a beloved Jamaican dessert, perfect for those with a sweet tooth. It’s also a classic way to end a traditional Jamaican meal. Made with grated coconut, sugar, ginger, and almonds, this dense and chewy confection is topped with a pink glaze, created with natural food coloring. A staple at festive gatherings, grater cake is best enjoyed with a cup of freshly brewed Jamaican coffee.