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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Stamp and Go
Crispy saltfish fritters, old-time fast food. Ready in 30 min prep and 20 min cooking. About 20 fritters. A snack…
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Stewed oxtail
Oxtail braised with butter beans and thyme. Ready in 30 minutes prep and 3 hours 30 minutes cooking. Serves 6.…
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Sweet potato pudding
Dense baked pudding of sweet potato, coconut, spice. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves…
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Toto
Small dense coconut cake, spiced and cut in squares. Ready in 20 minutes prep and 35 minutes cooking. One tray,…