Ackee & saltfish: This is our 'National Dish' and is wholly associated with Jamaica.

It is basically cooked ackees and codfish, combined with different seasonings. Codfish was originally imported from Newfoundland, while, the National Fruit (ackee) was brought from West Africa by Captain William Bligh of Bounty fame in 1793. Outside of Jamaica, ackee is only available in tins, but saltfish (codfish) can be found in many countries, particularly in the U.S., Britain, France, Spain and Portugal.

Bammy: This is cassava bread - the staple food of the Tainos (Arawak Indians). The cassava tuber is peeled, grated, wrung in a piece of white cloth, then out to dry, after which it is pounded in a mortar to produce to produce the cassava flour. The flour is then baked on a flat metal surface or in a Dutch pot on a wood-fire. The liquid from the wrung cassava flour is used to make clothes starch. The bammy can be eaten as is, or it can be soaked in coconut milk or water, then drained and fried in hot oil. Bammy is usually served with escoveitched fish or ackee & saltfish.

Bragadap: A sweet tough biscuit.

Bulla/Bulla Cake: Flat round cake made from flour, molasses, baking powder, ginger, and other variations. Bulla is traditionally a popular treat for children, and adults. It is usually eaten with cheese, butter or avocado, or even alone.

Bun & Cheese: This is a Easter holiday traditional food. Every Easter, Jamaicans stock up on Bun & Cheese, and may even replace it with regular cooked meals. To keep the tradition going employers, families, and friends share Bun & Cheese with each other. Bun is basically is a sweet bread made with many variations. Easter bun recipe

Chocolate Tea: Jamaican chocolate is made from sun-dried ripe cocoa pods. After being properly dried, the seeds are parched until dark brown. Afterwards, it is placed in a pestle and pounded with a mortar stick until it becomes waxy and soft enough for rolling and forming into a ball. Spices are sometimes added before it is formed into a ball. It is then left to dry for 3 more days and then it is ready to make "chocolate tea".

Curried Goat: A rich stew of goat's flesh, seasoned with curry and hot Jamaican spices. It is usually served with plain white rice, rice and peas, roti (fried, flat dough) and green bananas. Curried goat is often served at special occasions, parties, and restaurants. Jamaicans have a preference for locally grown goat meat and 'ram' (male) goat meat.

Dip & Fall back/Run Dung: A dish made from salted fish, mackerel, shad or herring cooked a thick, rich, spicy sauce made from coconut milk. This dish is often served with roasted breadfruit or boiled banana and other staples. - See more at: http://www.timeinjamaica.com/traditional_jamaican_foods#sthash.v6rWISMv.dpuf

Drops: A confection made from dry coconut, which is cut into small pieces and boiled in sugar. Nutmeg, ginger, and vanilla are usually added. The mixture is then dropped from a spoon onto a small greased or damp surface for hardening.

Dukunnu/Tie Leaf/Blue Draws: A type of pudding made from grated corn (or cornmeal) green bananas, sweet potatoes or yellow yam, with sugar and spices. The moisture is wrapped in banana leaves (or foil, more recently) in individual parcels and then steamed (or baked, more recently). This is one of the foods and names brought to Jamaica by West Africans. Fu Fu: A dish of pounded yams or potatoes originating from where it is still being eaten.

Festival: Festival is said to be an old product with a new name. This is a fried dumpling or pastry made from flour and cornmeal.Festival is popularly eaten with fried fish, or jerk.

Grater Cake/Pink on top: Confection made from the grated dry coconut, boiled in sugar syrup. Ginger and rose water are usually added. Grater cake is popularly sold to school children.

Gizzada: A sweet tart with dough made from flour, salt, and water and kneaded and shaped into shells. The shells are then filled with a mixture of grated coconut, cooked with sugar and a little nutmeg, and baked to a brown color. Jackass Corn: A tough biscuit made with coconut, flour and sugar. - See more at:

Jerk: Jamaican 'jerk' is a popular hit with both visitors and locals. It is a combination of spices, and peppers. In Jamaica everything can be jerked, and this include pork, chicken, seafood, vegetables, mutton, beef etc. Jamaica even has a n annual jerk festival, 'The Portland Jerk Festival'.

Jamaican Patty: The famous Jamaican patty is believed to have originated in Haiti. It is basically spiced beef in a pastry case and sold as snacks. Today, patties are available with a variety of fillings including saltfish, seafood, chicken, vegetables, and curried goat.

Plantain Green or Ripe

Pepperpot Soup: A thick, green soup. It usually contains kale, spinach, onion, salt, pork, shrimps, meat

stock, and pepper. - See more at: Rice and Peas: This is one of the most popular traditional Jamaican foods, that is still commonly prepared today. Rice and Peas is religiously prepared every Sunday in most Jamaican homes and on most public holidays. It is popular on the menu at most local restaurants and resorts, and is sometimes unofficially called "Jamaica Coat of Arms". It is often served with fried chicken, curried goat or other cooked meats. Tea: In Jamaica, the term 'tea' refers to any hot drink. (Tea, cocoa, milo tea, mint tea, chocolate tea, fish tea). Some Jamaicans also use the term to describe their first meal of the day.

Jamaican Sorrel: This the signature drinks in Jamaica at Christmas. It is usually found in every household during this time. Sorrel is a species of the Hibiscus flower. There variations to its preparation, in one method it is prepared by boiling the sepals (flower) and of the Sorrel plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar, lots of ginger, and maybe a little rum/wine. Whichever method you are familiar with; sorrel is a tasty and refreshing drink. It is often served chill. Take a look at our easy Sorrel drink recipe - See more at: http://www.timeinjamaica.com/traditional_jamaican_foods#sthash.v6rWISMv.dpuf