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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Plantain tart
Half-moon pastry filled with spiced sweet plantain, often stained red. Ready in 40 minutes prep and 30 minutes cooking. About…
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Red peas soup
Kidney bean soup with pig tail and spinner dumplings. Ready in 20 min prep and 2 hr 30 min cooking.…
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Rice and peas
Coconut rice with kidney beans, the Sunday essential. Ready in 15 min prep and 1 hr 30 min cooking. 8…
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Roots tonic
Bitter dark brew of boiled roots and barks, drunk in small glasses. Ready in 30 min prep and 2 hours…
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Rundown
Mackerel simmered in reduced spiced coconut milk. Ready in 20 min prep and 45 min cooking. 6 servings. A main…
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Rum cream
Jamaican rum blended with dairy cream, poured over ice or into coffee. A wine & spirit recipe from Jamaica.
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Solomon Gundy
Nova Scotian pickled herring with onion, eaten on crackers with cheese. Ready in 40 min prep and 10 min cooking.…
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Stew peas
Red peas cooked in coconut milk with pig’s tail and flour dumplings. Ready in 20 min prep and 2 hr…