3 dishes people actually cook in Jamaica: what they are, how long they take, and what you need to buy.
What can you cook from Jamaica? 3 traditional Jamaica dishes, from Ackee and saltfish (755 min, the quickest) to Jerk chicken (1560 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Jamaica on the map. Drag to spin the planet.
Jamaica national dish, where buttery ackee arils are folded whole into salt cod scented with a whole scotch bonnet.
Jamaican chicken buried in allspice and scotch bonnet paste for a day, then smoked slowly over pimento wood rather than grilled fast.
Rice cooked in the dark liquid of its own kidney beans and coconut milk, with a whole scotch bonnet left unbroken.
Copper documents three dishes from Jamaica: Ackee and saltfish, Jerk chicken and Rice and peas. Fresh thyme and garlic each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 4 are shared by more than one dish. Fresh thyme and scallion the hardest to find: of the 586 dishes in Copper's atlas, 6 use fresh thyme and 5 use scallion. Every ingredient list on this page is complete, with quantities, and free to read.
Ackee and saltfish is the quickest at 755 minutes. Jerk chicken is the longest at 1560 minutes, most of it unattended. The median is 810 minutes — a weekend dish rather than a weeknight one.
Ackee and saltfish and Rice and peas are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Jamaica is part of Caribbean.
Countries close to Jamaica on the globe — and close on the plate.
COPPER