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 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, bats and meats are available.
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.
Most Jamaicans begin the morning with a hot drink, either alone, with Jamaican tough water crackers, bread or along with a breakfast dish.
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.
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pepper / olives with eggs drink raw