Caribbean
Food of Jamaica
The 8 most iconic national dishes of Jamaica — real photos, key ingredients and tasty facts behind every plate.
Americas
Ackee and saltfish
Jamaica’s national dish pairs buttery ackee fruit with flaky salted cod, usually sautéed with onions, peppers and herbs. It is savoury, lightly salty and rich, often served with ground provisions or fried dumplings.
Did you know?
Although it is Jamaica’s national dish, ackee is originally from West Africa and must be fully ripened before eating because unripe ackee is toxic.
Jerk chicken
Chicken is marinated in Jamaica’s famous jerk seasoning, then smoked or grilled until charred and deeply fragrant. The flavour is fiery, smoky, spicy and slightly sweet.
Did you know?
Jerk cooking is strongly associated with the Maroons, who developed and preserved this style of seasoning and slow smoking in Jamaica’s interior.
Curry goat
This beloved Jamaican stew features goat meat simmered with curry, garlic and spices until tender. It is robust, earthy and warmly spiced, and commonly served at Sunday dinners and celebrations.
Did you know?
Goat curry reflects Indian influence in Jamaica, where indentured labourers helped introduce and adapt curry traditions after emancipation.
Rice and peas
A classic side and staple, this dish cooks rice with kidney beans or gungo peas in coconut milk, thyme and spices. It is creamy, aromatic and central to many traditional Jamaican meals.
Did you know?
In Jamaica, the “peas” in rice and peas are often actually red kidney beans rather than green peas.
Jamaican patty
A golden, turmeric-coloured pastry filled with seasoned beef, chicken or vegetables, the Jamaican patty is a classic grab-and-go snack. Its crust is flaky and its filling is savoury, peppery and richly spiced.
Did you know?
The Jamaican patty evolved from the Cornish pasty, reshaped by Afro-Caribbean and Indian seasonings into a distinctly Jamaican street food.
Escovitch fish
Whole fried fish is topped with a sharp, colourful dressing of pickled vegetables and peppers in this Jamaican favourite. The dish is crisp, tangy and spicy, often eaten on special occasions and at beachside cookshops.
Did you know?
Escovitch is related to a pickling style with Spanish roots, adapted in Jamaica into a signature fried-fish dish.
Mannish water
A spicy Jamaican goat soup traditionally made from the head, tripe, feet, and other parts of the animal. It is especially associated with rural gatherings and late-night celebration food.
Did you know?
It is widely known in Jamaica as a popular soup served at parties and is reputed locally to have aphrodisiac qualities.
Run down
A traditional Jamaican fish dish simmered in coconut milk until the liquid cooks down into a rich, savory sauce. It is particularly linked with coastal cooking and old-fashioned home cuisine.
Did you know?
The name refers to the coconut milk being allowed to 'run down' as it reduces during cooking.