History
Real Jamaican Cuisine is the balance between cooking techniques, flavors, spices and the influences from each of the many waves of immigration to the island. Today, dishes that grace nearly every Jamaican menu include curry goat, fried dumplings, ackee and salt fish (cod) (the national dish of Jamaica), fried plantain, jerk dishes, steamed cabbage and rice and peas (pigeon peas or kidney beans). Jamaican Cuisine has been adapted by African, British, French, Chinese and East Indian influences.
Specialties
Real Jamaican Cuisine is the balance between cooking techniques, flavors, spices and the influences from each of the many waves of immigration to the island. Today, dishes that grace nearly every Jamaican menu include curry goat, fried dumplings, ackee and salt fish (cod) (the national dish of Jamaica), fried plantain, jerk dishes, steamed cabbage and rice and peas (pigeon peas or kidney beans). Jamaican Cuisine has been adapted by African, British, French, Chinese and East Indian influences.