烤鸡、西非荔枝果和咸鱼、米饭和豌豆——火热的加勒比灵魂食物。
牙买加美食以其风味承载着其历史。土著泰诺人在多香果木上熏肉——肉干的起源，后来由马龙人改进，逃离了在蓝山保存和调味野猪的非洲奴隶。西非美食街提供西非荔枝果、马蹄莲和一锅炖菜；英国殖民留下了肉饼，escovitch 腌制则是通过西班牙-犹太 escabeche 来的；来自印度和中国的契约劳工为岛上的菜品增添了咖喱山羊、烤肉和酱油炒菜。
这道国菜是西非荔枝果和咸鱼，将黄油水果与再水化的咸鳕鱼、洋葱、苏格兰威士忌帽和百里香一起炒——通常搭配炸饺子、煮青香蕉或面包果。肉干仍然是一种技术，而不仅仅是一种调味料：用苏格兰帽、多香果、葱、百里香和生姜腌制的肉，在多椒木上慢慢煮熟，最好是在波特兰教区波士顿湾的烟坑里。米饭和豌豆——用椰奶、芸豆或豌豆和百里香炖煮的米饭——是周日晚餐的主菜。
日常烹饪围绕着几个常量：苏格兰威士忌帽用于加热，多椒和百里香用于香气，葱和姜作为底料，椰奶用于浓郁。周六意味着汤——红豌豆、胡椒罐或男性水。早餐很丰盛：西非荔枝果和咸鱼、马蹄莲，或者玉米粉、花生或玉米粥。埃斯科维奇鱼、棕色炖鸡、牛尾配黄油豆，以及金黄酥皮牛肉饼，构成了每个牙买加家庭记忆中的烹饪经典。
混蛋
一种栗色技术：将肉用苏格兰威士忌帽、五香粉、百里香和葱腌制，然后在多香果木上慢慢熏制几个小时。
苏格兰帽子和多香果
岛上的招牌辣椒和当地的多香果浆果构成了肉干、炖菜和escovitch等的芳香DNA。
西非荔枝果和咸鱼
牙买加的国菜通常在早餐时将黄油西非荔枝果与炒盐鳕鱼、洋葱和百里香搭配。
米饭和豌豆
用椰奶煮熟的米饭，配上芸豆或豌豆、百里香和一整顶苏格兰威士忌——这是周日的必配菜。
咖喱山羊与印度影响
印度契约劳工带来了牙买加人用当地牙买加咖喱粉自制的咖喱，其中含有大量姜黄和五香粉。
肉饼和街头小吃
姜黄色的酥皮糕点，里面填满了五香牛肉、鸡肉或马蹄莲——岛上最美味的外带餐点。
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Chicken marinated overnight in a fiery, deeply aromatic jerk paste of scotch bonnet, allspice, thyme and spring onion, then grilled or smoked to juicy, charred perfection. The taste of Jamaica.
Jamaica's iconic spiced grilled chicken — marinated in Scotch bonnet, allspice, thyme and soy, cooked over charcoal until smoky and charred.
Jamaica's essential side dish — long-grain rice cooked with kidney beans, coconut milk, garlic and thyme. Creamy, fragrant and the perfect partner to jerk chicken.
Jamaica's national dish — canned ackee fruit sautéed with desalted salt cod, onion, tomato, Scotch bonnet and thyme. Served for breakfast with dumplings or breadfruit.
Jamaica's national dish — creamy ackee fruit sautéed with shredded salted cod, Scotch bonnet, onion and tomato — a breakfast classic with a flavour unlike anything else.
Fall-off-the-bone oxtail slow-braised with butter beans, allspice, and scotch bonnet in a rich, glossy gravy — Jamaica's most celebrated Sunday dinner.
Crispy whole fried snapper drenched in a vibrant vinegary pickle of julienned vegetables, scotch bonnet and allspice — a Jamaican breakfast and beachside classic.
Tender chicken pieces marinated in herbs and browning sauce, then braised in a rich, savoury brown gravy with thyme, allspice and scotch bonnet.
Flaky, turmeric-yellow pastry filled with boldly seasoned ground beef, scotch bonnet and allspice — Jamaica's most iconic street food and snack.
Sweet, golden fried dumplings with a crispy exterior and soft, slightly sweet cornmeal interior — the essential side dish to jerk chicken and escovitch fish.
Slow-braised Jamaican oxtail with butter beans, scotch bonnet, and browning — rich, sticky, and deeply satisfying.
Jamaica's ancient Taíno cassava flatbread — soaked in coconut milk and pan-fried until golden and irresistible.
Whole fried fish marinated in spiced vinegar with pickled peppers, onions and carrots — Jamaica's signature fish dish.
Coconut milk rice cooked with kidney beans, thyme and scotch bonnet — the essential Sunday side dish.
Slow-braised chicken in a rich, dark, spiced sauce — a comforting Jamaican home-cooking classic.
Flaky golden turmeric pastry filled with spiced ground beef — Jamaica's most iconic snack.
Mackerel cooked in coconut milk with Scotch bonnet and tomatoes until the milk 'runs down' into a rich sauce — a coastal Jamaican classic.
Jamaica's signature dish — chicken marinated in a fiery scotch bonnet, allspice, thyme, and ginger paste, then grilled over pimento wood.
Jamaica's iconic Sunday dinner — bone-in goat slow-cooked with Jamaican curry powder, Scotch bonnet, thyme and potato in a thick golden gravy.
Jamaica's national breakfast — fluffy yellow ackee fruit sautéed with desalted salt cod, onions, tomato, Scotch bonnet and thyme, served with fried dumplings or boiled green banana.
Jamaica's national breakfast — ackee fruit with salt cod, peppers, and onions on dumplings.
Kingston Lemon Herb Grain Bowl turns jamaican pantry flavors into a complete grain bowl with salmon, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Montego Bay Smoky Tomato Soup turns jamaican pantry flavors into a complete soup with white fish, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Blue Mountain Sesame Lime Stew turns jamaican pantry flavors into a complete stew with chicken legs, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Portland Charred Pepper Noodles turns jamaican pantry flavors into a complete noodle dish with wheat noodles, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Negril Green Herb Salad turns jamaican pantry flavors into a complete salad with grilled chicken, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Spanish Town Lemon Herb Flatbread turns jamaican pantry flavors into a complete flatbread with flatbread dough, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Ocho Rios Smoky Tomato Traybake turns jamaican pantry flavors into a complete traybake with sweet potatoes, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Treasure Beach Sesame Lime Fritters turns jamaican pantry flavors into a complete fritters with salted fish, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Clarendon Charred Pepper Breakfast Plate turns jamaican pantry flavors into a complete breakfast plate with yogurt, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Mandeville Green Herb Dessert turns jamaican pantry flavors into a complete dessert with coconut, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Market Lemon Herb Rice Bowl brings jamaican flavor to a practical rice bowl built with chicken thighs, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Village Smoky Tomato Soup brings jamaican flavor to a practical soup built with mushrooms, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Garden Sesame Lime Skillet brings jamaican flavor to a practical skillet dinner built with cauliflower, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Harbor Charred Pepper Noodles brings jamaican flavor to a practical noodle dish built with rice noodles, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Mountain Green Herb Salad brings jamaican flavor to a practical salad built with grilled chicken, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Festival Lemon Herb Flatbread brings jamaican flavor to a practical flatbread built with flatbread dough, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Homestyle Smoky Tomato Traybake brings jamaican flavor to a practical traybake built with sweet potatoes, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Street Sesame Lime Fritters brings jamaican flavor to a practical fritters built with salted fish, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Golden Charred Pepper Breakfast Plate brings jamaican flavor to a practical breakfast plate built with beans, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Jamaican Weeknight Green Herb Dessert brings jamaican flavor to a practical dessert built with coconut, allspice, thyme, Scotch bonnet and coconut, and a fresh thyme finish.
Coconut milk rice simmered with kidney beans, thyme and scotch bonnet, Jamaica's essential Sunday side, hearty enough as a meal on its own.
A hearty Jamaican soup of kidney beans, pig's tail or salted pork, and dumplings, simmered until thick and deeply savory.
Chicken marinated in a fiery scotch bonnet and allspice paste, grilled or smoked until charred, Jamaica's most iconic and beloved dish.
Fried whole fish topped with a tangy, spicy pickled vegetable escovitch, a Jamaican coastal favorite often eaten alongside festival.
Chicken browned in a caramelized sugar base and braised with vegetables in a rich, savory gravy, a beloved Jamaican home-style dinner.
Sweet, slightly crisp fried dumplings made from cornmeal and flour, a beloved Jamaican street food side often paired with fried fish.
Sauteed ackee fruit and flaked salt cod with onion, tomato and scotch bonnet, Jamaica's official national dish, traditionally eaten for breakfast.
A dense, dark fruit cake soaked in rum and browning, made from dried fruit steeped for weeks, a festive Jamaican holiday dessert.
Goat meat slow-braised in a fragrant Jamaican curry with scotch bonnet and potato, a celebratory island favorite served over rice.
Grilled jerk chicken rolled in flatbread with mango, cabbage slaw and a cooling yogurt sauce, a portable take on Jamaica's iconic dish.
Pork ribs marinated in fiery jerk seasoning, slow-grilled until tender and charred, a beloved Jamaican celebration dish.
Halved chayote squash stuffed with a seasoned ground beef filling and baked with cheese, a comforting Jamaican vegetable dinner.
Fried cassava bammy topped with grilled fish, tomato and onion, a Jamaican coastal specialty turned into a hearty salad plate.
Oxtail braised for hours with butter beans in a rich brown sauce, a deeply savory Jamaican comfort classic served over rice.
Whole breadfruit roasted over an open flame or in the oven until the skin chars and the flesh turns soft and starchy, a Caribbean staple.
Flaky, turmeric-yellow pastry filled with spiced ground beef, baked until golden, Jamaica's most iconic and beloved handheld snack.
Rice cooked with sauteed callaloo greens, coconut milk and scotch bonnet, a nourishing one-pot Jamaican vegetable dinner.
Jamaican curry chicken simmered in a fragrant curry sauce, finished with toasted sesame seeds for crunch.
Spicy Jamaican jerk chicken piled into a soft roll with a cooling citrus yogurt sauce.
Jamaican-style fried fish balls seasoned with garlic and lime, topped with a tangy escovitch pepper sauce.
Classic Jamaican rice and peas cooked in coconut milk, finished with a bright, smoky charred lemon butter.
A hearty Jamaican callaloo and vegetable omelet finished with a tangy tamarind-tomato drizzle.
Creamy Jamaican cornmeal porridge cooked in coconut milk, finished with a drizzle of crispy chile-infused oil.
Whole fried Jamaican fish topped with a tangy, pickled escovitch sauce finished with toasted sesame seeds.
Flaky, golden Jamaican beef patties spiced with smoked paprika and scotch bonnet for a deep, smoky heat.
A crisp Jamaican-style chopped salad with cucumber, tomato, and cabbage, dressed with lime and green chile.
Jamaican brown stew chicken marinated in garlic and lime, browned and roasted until deeply savory.
A hearty Jamaican vegetable casserole of callaloo, squash, and okra, finished with charred lemon for brightness.
Tangy Jamaican tamarind balls rolled in a spiced sugar coating for a sweet, sour, and slightly savory treat.
Sweet, spiced banana fritters brightened with orange zest and fresh ginger, a Jamaican country breakfast treat.
Classic Jamaican rice and peas cooked in coconut milk with thyme and scallion, served as a hearty bowl.
Crispy fried fish topped with a tangy pickled pepper and vegetable escovitch sauce, served with herbed rice.
A warming red lentil stew brightened with ginger, orange zest and Scotch bonnet, a Jamaican-inspired comfort bowl.
Bell peppers stuffed with coconut rice, thyme and scallion, baked until tender, a Jamaican-inspired supper.
Flaky white fish baked with tomatoes, thyme, scallion and Scotch bonnet in a bright, herby casserole.
A smoky jerk-spiced chicken burger topped with a sweet orange-ginger glaze, festival-stand style.
A dense, spiced cornmeal pudding baked with coconut milk, nutmeg and vanilla, a classic Jamaican dessert.
Deeply savory chicken braised in a browned sugar-and-garlic sauce, a Jamaican holiday table staple.
烤鸡肉和猪肉主导菜，然后是西非荔枝果和咸鱼（国菜）、咖喱山羊、炖牛尾、米饭和豌豆、escovitch 鱼、牛肉饼和 callaloo。其标志性风味将苏格兰威士忌与多香果、百里香、葱和生姜以及米饭和炖菜中的椰奶结合在一起——大胆而芳香的烹饪方式受到非洲、泰诺、英国、印度和中国的影响。
不会。苏格兰威士忌帽是核心，但它经常完整且完整地用于米饭、豌豆或炖菜中，无需充分加热即可散发出果香。肉干和胡椒虾真的很辣；棕色炖鸡、牛尾、节日饺子和肉饼都是温和至中等的。家庭厨师通过决定辣椒是否爆裂或保持完整来精确控制热量。
Jerk 是一种烹饪方法，而不仅仅是香料摩擦。将肉腌在苏格兰帽子、多香果、葱、百里香、生姜和大蒜的糊中，然后在闷烧的多香果木上慢火烹制，传统上是在绿色多香果棒上。这种技术可以追溯到牙买加山区马龙人采用和发展的泰诺人吸烟习惯。
棕色炖鸡是一道道菜肴：将鸡肉在焦糖中煎至棕色，然后与洋葱、葱、百里香、生姜和少许番茄酱一起慢火煮至肉汁变稠。米饭和豌豆一起教授椰子米饭方法。在家用烤箱中搅拌也可以——腌制过夜，烘烤，然后在烤炉下或烤架上烤焦。
储备整个多香果（多椒）浆果、干百里香、苏格兰帽辣椒、牙买加咖喱粉、椰奶、褐变酱、盐鳕鱼、干芸豆或豌豆和长粒米。新鲜的葱和姜是常量。罐装西非荔枝果（在国外很难找到新鲜的，如果未成熟采摘的话有毒）使这道国菜在任何地方都可以买到。
