Must-eat TV: A most delicious trip across Jamaica
It’s now been almost a year since our trip to Jamaica, filming an episode of The WTAF Show. Kelly brought back her limit of scotch bonnet peppers, pimento (allspice) berries and nutmeg seeds from the island - and no surprise, they’re almost gone. But nothing captures the flavors of Jamaica quite like being there, on the island, tasting it for yourself. Naturally, she and Diana are itching to go back.
A taste of paradise: The origins of Jamaican cuisine
Jamaican food is a like a beautiful, edible tapestry woven from a diverse array of influences. Its roots can be traced back to the indigenous Taino people, with staples like cassava and sweet potatoes. Later on, influences on Jamaican cuisine came from the African, Indian, and Chinese cultures brought to the island through centuries of migration, slavery, trade, and colonization.
The Jamaican flavor palate
One word defines Jamaican cuisine: "spicy." But fears of heat on the tongue tend to overlook the deep, sweet, layered flavors that really stand out in its cuisine. Yes, the island is famous for its fiery jerk seasoning, a concoction of Scotch bonnet peppers, allspice (pimento), thyme, and other aromatic spices - but the heat is matched bite for bite with a flavor explosion so good that it can be hard to literally stop eating a dish.
Popular Jamaican recipes
Ackee and saltfish: The national dish of Jamaica, this savory breakfast combines ackee fruit, salted codfish, onions, and spices - often served with fried plantains and breadfruit. (Kelly thinks cooked ackee has a consistency and flavor reminiscent of scrambled eggs. Good stuff.)
Jerk chicken: Arguably Jamaica's most iconic dish, chicken is tenderized in jerk marinade then grilled or smoked over pimento wood. The meat traps in the iconic mix of sweet, spicy, salty and savory flavors. Don’t fear the heat - go for the flavor!
Oxtail: This deeply-flavored dish starts with oxtail marinated then braised with butterbeans, scotch bonnet, ginger, thyme and pimento until the meat falls off the bone. And yes, picking up the bone to suck off the meat and juices is quite acceptable.
Beef patty: You can find them around the world - Diana had one in our LA episode - but they’re never as good as those found on the island. Ground beef, scotch bonnet, curry powder and more in a flaky shell tinted golden by egg yolk or turmeric.
Curry goat: This dish reflects the country’s Indian influence: tender goat meat is slow-cooked in a fragrant curry sauce. Paired with rice and peas stewed in coconut milk, the dish is simply crave-worthy.
Bammy: Made from grated cassava, bammy is a starchy flatbread that serves as the perfect accompaniment to many Jamaican dishes.
Plus, great food is accessible across Jamaica - from restaurants and the legendary Coronation Market in Kingston to roadside stands, street vendors and beachside spots with unlimited fresh produce and catches of the day. Here, a freshly-grilled crab Diana and Kelly enjoyed while at Sugar Pot Beach, a destination in Ocho Rios well-off the beaten tourist path.
With so many influences from so many different parts of the world, it’s difficult to understand why Jamaica isn’t considered one of the top culinary destinations. Diana, born and raised in Kingston, had something to say about it on a recent episode of The WTAF Show Podcast, lamenting cooking show judges who review Jamaican food as not “refined enough.” Whatever. If you want to hear Diana’s full take, click the link below and skip to minute 18:20.
One more thing - and they could be fighting words, but Kelly is sold and Diana of course agrees: The best fried chicken in the world is found in Jamaica.
Hungry for more? Then visit our YouTube channel and watch the episode!
Try some Jamaican recipes at home!
[Recipe] Jamaican Beef Patty: Learn how to make the iconic Jamaican patty at home.
[Recipe] A little unconventional, but we spoke with chef Jacqueline Greaves when we filmed our episode in NYC and she shared with us her famous tuna sauce pasta recipe with a Jamaican and Sicilian twist. Let us know what you think!
Yours in flavor,
Team WTAF
