Jamaica
Bold jerk spice, scotch bonnet heat, and coconut richness rooted in African and Maroon traditions. That is the short version of what Jamaica cooks. Look for Jerk chicken (chicken in scotch bonnet-allspice marinade, smoked over pimento wood), Ackee and saltfish (national dish of buttery ackee fruit sautéed with salt cod) and Jamaican patty (flaky turmeric pastry filled with spiced beef). Maroons in the Blue Mountains smoked meat over pimento wood to preserve it; the technique moved to roadside oil-drum grills in the 20th century. This atlas has 52 Jamaica dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Grater cake
Grated coconut boiled with sugar and set in squares, topped pink. Ready in 20 min prep and 30 min cooking.…
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Hardo bread
Dense sweet white loaf, sliced thick for breakfast and sandwiches. Ready in 30 min prep and 40 min cooking. 1…
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Irish moss
Thick sweet drink of sea moss blended with milk, spices and vanilla. Ready in 20 min prep and 45 min…
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Jamaican Christmas cake
Black cake of dried fruit steeped for months in rum and port. Ready in 1 hour prep and 2 hours…
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Ital stew
Saltless vegan stew of coconut milk, vegetables and dumplings. Ready in 30 minutes prep and 50 minutes cooking. Serves 6.…
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Mannish water
Goat head-and-foot soup, festive tonic. Ready in 1 hr prep and 3 hr cooking. 8 servings. A soup & stew…
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Pepper shrimp
Small river shrimp boiled scarlet with scotch bonnet, sold in bags. Ready in 20 minutes prep and 15 minutes cooking.…
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Pickapeppa sauce
Sweet-spicy mango and tamarind sauce poured over cheese and meat. Ready in 20 min prep and 30 min cooking. Notes…
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Planter’s punch
Dark rum with lime, sugar, water and bitters over crushed ice. 5 min to prepare. 1 drink. A cocktail recipe…