The Cultures That Inspired Jamaican Cuisine

I’ve been on a Jamaican cuisine kick these past few days (more accurately an oxtail kick - here and here). It made me think about Jamaican food on a whole and how one of the things that always gets missed is the different cultures that make up the cuisine. It’s a true reflection of the island’s motto, “Out of Many, One People.” As I travel throughout the world I see these inspirations everywhere and I’m sure it’s why I became a global food fanatic in the first place. In any case, I’d argue that what truly creates the unique taste of Jamaican food is the use of scotch bonnet peppers (no, you can’t sub habanero peppers), thyme and pimento. Everything else has been borrowed and reimagined by enterprising Jamaicans.

Here are some Jamaican dishes and their origins/inspiration. I’ve also added suggested wine pairings because I’m currently studying for my Level 2 sommelier test and I don’t come across many pairings that highlight Caribbean cuisine outside of a blanket “x wine with Caribbean cuisine”.

INDIA, Curry - Curry is so ubiquitous to Asia that I’m surprised people get surprised that this is also where the Jamaican dish comes from. Indentured laborers from India were brought to the island many years ago. As a result, curry chicken and curry goat are mainstays in the cuisine. Unlike Indian curries, coconut milk or heavy cream isn’t traditionally used, but it does pop up from time to time. I think this makes the Jamaican version easier to drink with wine. We also have India to thank for staples such as mangos, jackfruit and tamarind.
Pairing: Off-dry riesling (curry chicken), Syrah (curry goat)

TAINO, AFRICA, Jerk - The maroons were escaped enslaved Africans in the Caribbean. In Jamaica, when they escaped, they moved into the hills and mountains and started preserving their meats with a combination of spices. It is said that the native Taino Indians in Jamaica developed the cooking and seasoning while the Maroons introduced the pit that it was cooked on. This would be the truest Jamaican dish since it was formed on the island.
Pairing: Gewürztraminer

SPAIN, Escoveitch Fish - The Spanish have a method of preparing a variety of foods called escabeche. The core ingredients are vinegar and pimenton (Spanish paprika). The Jamaican twist is normally used to prepare fish. First, the fish is fried. Then, a mixture of vinegar, scotch bonnet peppers, pimento (whole allspice) and carrots is poured onto it. It sits overnight to create a complex flavor of awesomeness.
Pairing: Albariño

ENGLAND, Corned beef and cabbage - If you’re not Jamaican, it’s hard to imagine that one of the most revered dishes is canned corn beef and cabbage over rice. Like the Filipinos, Jamaicans have taken something that comes out of a can and turned it into a delicacy. The British were rationed canned corned beef and I assume that’s how Jamaica was gifted with it. Also, Jamaican beef patties came from England, the Cornish specifically.
Pairing: Prosecco

GHANA, Ackee and Saltfish - Ackee, some people say it tastes like eggs (I say those people are crazy), is normally mixed with salted cod to make the Jamaican national dish ackee and saltfish. I know you probably thought that the national dish would be jerk chicken or even curry goat with rice and peas. You were wrong. Many of the enslaved Africans in Jamaica came from Ghana as a result we have ackee along with rice and peas (I had the Ghanian version waakye and they should consider borrowing the Jamaican way because it is infinitely better).
Pairing: Chardonnay