Ackee and saltfish (Jamaica's national dish) with callaloo, fried dumplings and boiled yam. Friedbammies—cassava flatbread which originated from the Taínos.Escoveitch fish— usually served with festival and bammy.Coco bread, sandwiching a Jamaican patty.Stew peasTypical Jamaican meal—fried chicken andoxtail, with a side ofrice and peas (with gungo) and salad. Curried shrimpRice and peas
Jamaican patty, a savoury and spicy pastry filled with meats (such as beef, curried chicken, goat, shrimp, lobster), or other ingredients like ackee, callaloo, cheese, soy or vegetables etc.
Jerk meats, usually chicken and pork, but may include sausages and seafood.
Jamaican Malah chicken
Liver (typically brown stew chicken or cow's liver)
Some typical fruits eaten in Jamaica—pineapple, guinep, melon andstarfruit. A basket of breadfruit and various Jamaican mangoes (East Indian, Julie and Haden).SweetsopOtaheite appleSoursop
Mango, many species available locally. Popular local varieties are calledEast Indian, Number 11, Julie, Milli, Stringy, Tommy Atkins, Blackie, Bombay,Sweetie-come-brush-mi andGraham.
Naseberry (known as sapodilla throughout the rest of the Caribbean)
Blue drawers,tie-a-leaf orduckunoo. Rum cakes— flavours includefruit cake, coffee, golden, coconut, pineapple, banana and chocolate.Gizzada Spice bun and cheeseDevon House ice cream
Devon Houseice cream, available in a variety of flavours, but popular flavours includegrape nut, rum and raisin, cookie & cream, coffee, pistachio, stout etc.
Spice bun / Easter bun, a popular sweet loaf which sometimes includes raisins or fruits. Buns, especially small loafs or round ones, are eaten all year, while Easter bun is eaten duringEaster.
Soups play an important role in the Jamaican diet, not only as appetizers, but also as main lunch and dinner dishes, because they are hearty and filling. Jamaican soups consist oftubers and other staples (such asyam,sweet potato,white potato,breadfruit, Jamaican boiled dumplings ordasheen), and vegetables (such ascarrot,okra andchayote), corn, pumpkin and meat. In Jamaica, soups are often prepared on Saturdays for dinner, but they may be eaten throughout the week or at special events. They are usually consumed alone, but may be served with hard dough bread or Jamaican water crackers. Soups are almost always served piping hot.
Pumpkin soup, made with pumpkin or butternut squash, chicken, chayote (locally known as "cho cho"), and various other vegetables depending on the region.
Red peas soup, made with kidney beans, pigstail, beef or chicken, tubers such as coco, yam, potato and sweet potato, vegetables and spices.
Most Jamaicans begin the morning with a hot drink, either alone, with Jamaican tough water crackers, bread or along with a breakfast dish.
Chocolate tea (Hot chocolate), traditionally made from chocolate balls.
Herbal teas can be made using packaged tea bags, but are almost always brewed from fresh local herbs. Ginger,lemongrass andmint are commonly consumed. These are the most popular types of beverages served with breakfast dishes.
LASCO Food Drinks (Lasco Jamaica)— instant food drinks made by adding hot or cold water to powdered mixture. Flavours include vanilla, creamy malt, soy,peanut punch, carrot, almond, orange-pineapple etc.
Juices often include local fruits such aspineapple, Otaheite apple, June plum (Tahitian apple),acerola cherry,mango andguava, or a combination of fruits to make medleys such as guava-carrot, pineapple-cherry and fruit punch. Most homemade Jamaican fruit juices usually contain a little ginger and / or lime.
Sorrel (drink), made from Jamaican sorrel (roselle), is enjoyed all year round, but is especially consumed as aChristmas drink.White rum orwine is often added at Christmas. Jamaican sorrel has become a popular beverage in Latin America, known asagua de Jamaica, flor de Jamaica or simplyJamaica.
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