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.