This is a list of Jamaican dishes and foods. Jamaican cuisine includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island of Jamaica, and the Africans and Indians who have inhabited the island. It is also influenced by the crops introduced into the island from tropical West Africa and Southeast Asia, which are now grown locally. Jamaican cuisine includes dishes from the different cultures brought to the island, while other dishes are novel or a fusion of techniques and traditions. A wide variety of seafood, tropical fruits, and meats are available.
Jamaican patty, a savoury and spicy pastry filled with meats (such as beef, curried chicken, shrimp, lobster), or other ingredients like ackee, callaloo, cheese, soy, steamed vegetables and more
Mango, many species available locally. The popular species are locally called East Indian, Number 11, Julie, Milli, Stringy, Tommy Atkins, Blackie, Bombay and Graham.
Naseberry (known as Sapodilla throughout the rest of the Caribbean)
Spice Bun / Easter Bun, a popular sweet loaf (sometimes includes raisins or fruit), regular Bun is eaten all year, Easter Bun is often eaten around Easter
Sweet Potato Pudding
Tamarind Balls, tamarind fruit rolled into balls and lightly coated with sugar
Soups play an important role in the Jamaican diet, not only as appetizers, but also as main lunch and dinner dishes because they are filling on their own with tubers/staples (such as yam, sweet potato, white potato, breadfruit, Jamaican boiled dumplings, dasheen and coco), vegetables (such as carrot, okra and cho-cho/chayote) and meat. Many Jamaican families enjoy soup for lunch and dinner. Soup is often had alone, but may be served with hard dough bread or Jamaican water crackers. Soups are almost always served piping hot.
Chocolate tea (Hot chocolate), traditionally made from chocolate balls
Herbal tea, can be made using packaged tea bags, but is almost always brewed from fresh local herbs. The commonly consumed ones include ginger, and mint. These are the most popular types of beverages served with breakfast dishes.
LASCO Food Drinks, instant powdered drinks made by adding hot or cold water, (Lasco Jamaica) with flavours such as vanilla, creamy malt, peanut punch, carrot, almond, etc.
Juices often include local fruits such as pineapple, Otaheite apple, June plum (Tahitian apple), acerola cherry, mango and guava, or combine them to make medleys such as guava-carrot and fruit punch.
Sorrel (drink), made from Jamaican sorrel (roselle), is enjoyed all year round but also drunk around Christmas holidays as a Christmas drink. White rum or wine is often added at Christmas.
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