Jamaican cuisine

Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island.^[1][2] It is also influenced by indigenous crops, as well as, crops and livestock introduced to the island from Mesoamerica, Europe, tropical West Africa and Southeast Asia^[3][4]— which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.

Some Jamaican dishes are variations of cuisines brought to the island from elsewhere, which are often modified to incorporate local produce and spices. Many others are novel or Creole dishes, created from a fusion of dishes, techniques and ingredients from different cultures— which have developed locally over time. Popular Jamaican dishes include curry goat, fried dumplings, brown stew oxtail, ackee and saltfish and jerk.^[1][5] Jamaican patties along with various pastries, breads and beverages are also popular.^[1][5]

Jamaican cuisine has spread with migration, between the mid-17th and 20th centuries. Contingents of Jamaican merchants and labourers, who settled in coastal Latin America,^[6][7][8] to establish businesses, and work in agriculture and the construction of railroads, ports and the Panama Canal,^[9] contributed Jamaican dishes to the region.^{[10][11][12][13]} Also, Jamaicans who have sought economic opportunities in other parts of the world,^[14][15][16] have spread their culture and culinary practices.