Jerk chicken, a spicy grilled-meat dish mostly associated with Jamaica but common throughout the Caribbean.

Jerk refers to a style of cooking in which the main ingredient—which most often is chicken, also be beef, pork, goat, boar, seafood, or vegetables—is coated in spices and slow-cooked over a fire or grill traditionally composed of green pimento wood positioned over burning coals; the resulting smoke is key to the flavour of the dish.

The cuisine had its origins with the Taino, who developed the jerk method and later taught it to Africans slaves, who in turn adapted it in creating jerk chicken. The word jerk reportedly stems from the Spanish charqui, meaning dried strips of meat similar to modern-day jerky.

Although curry is often associated with India, it is also popular in Jamaica, being brought to the island in the 17th century.

Escovitch Fish is a classic Jamaican dish you can find on every beach restaurant. Paired with Bammy or festivals ( see snacks) spicy, and slightly sweet pickle sauce and vegetables topped on perfectly fried red snapper and experience we are sure you will repeat over and over.

This stew tastes even better the next day. Just cool it down before placing it, covered in the refrigerator. When you're ready to serve, add a cup of water and gently reheat, garnish it with scallions and you’re ready to go.

Oxtails is one of the most popular Jamaican recipes, delicious and easy to make. This dish has European origins, as it was introduced to the island by the British many centuries ago. The British used to enjoy oxtail soup with vegetables in the 17th century and brought it to Jamaica when they arrived. It has since been synonymous with Jamaican cuisine ever since.