This Jamaican salad uses callaloo as the key ingredient, a plant that is native to the island. If no callaloo is available, it can be easily replaced by amaranth leaves or spinach. Along with callaloo, the salad consists of boiled and sliced potatoes, sliced cheese, mayonnaise, and a bit of lime juice used for dressing the salad.

Rice and Peas This is Jamaica’s twist on rice and beans. The dish is usually prepared with a rice of your choice and kidney beans and served as the main side on a Sunday for dinner. Spiced with coconut milk, scallion and thyme rice and peas makes the perfect accompaniment to most meat dishes.

Tofu, cheese, rice, black beans, pineapple, jicama, and a Jamaican jerk sauce in a flour tortilla, topped with hot salsa and sour cream.

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The Jamaican food owes a lot to the creativity and ingenuity of the host of diverse settlers and the indigenous people. Our remarkable cuisine is also strongly attributed to our climate, waters, fruits, fish, livestock, vegetables and our rich soil. All of this results in a healthy, varied, nutritious and full of flavor ‘Jamaican food’.