Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Women selling desserts in Kingston, Jamaica, c. 1899
Billboard at Fish Pot Kitchen, White River
Ackee and saltfish
A Jamaican patty wrapped in coco bread
Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish.
Ackee and saltfish, served with coleslaw