The Island of Dreams / Shop around the dock / Going Ashore / Infinite choice

Sampling the delights of Jamaica’s culinary heritage
is a must for all visitors. Many of the island’s diverse
cooking styles and ingredients can be traced back
hundreds of years to settlers from far-off lands.

Hints of classical Spanish, a pinch of English traditionalism, large spoonfuls of Indian and Chinese spice with a selection of ingredients from Africa can all be found in the sensational assortment of dishes that today make up Jamaican cuisine.

The Taino Indians grew cassava, which today is used in ‘bammie’, a toasted flat cake eaten with fried fish.
Africans brought with them the secret of duckunoo,
a steamed pudding made from green bananas and
coconuts.

Stands selling Jamaica’s famous ‘jerk’ pork, chicken or
fish can be found all over the island. The secret
ingredients of the island’s famous pickapeppa sauce
are essential to the making this mouth-searing delicacy.

Other popular island dishes include curried goat, dried
peppered shrimps, ‘stamp and go’ (saltfish cakes) and
mackerel ‘run-down’ (whole salted mackerel simmered
in spiced coconut milk and served with green bananas
or yams).