Oxtail with broad beans is a traditional stew consisting of chopped oxtail, onions, garlic, ginger, chile peppers, fava beans, water, cornstarch, and seasonings such as black pepper, allspice, thyme, and salt. The stew is slowly simmered over medium heat until it thickens and the beans develop a tender texture.

This dish is beloved by numerous locals as it is full of flavor and the meat is so tender that it easily falls off the bone. It is recommended to serve it warm over plain rice or coconut rice.

Although pies filled with meat are popular in many countries throughout the world as a great way to turn cheap cuts of meat into savory bites and making sure that no food goes to waste, Jamaican meat patties are enhanced with unique African and Indian touches.

Derived from English favorites - meat pies, and Spanish pasteles, they are universally loved in Jamaica as a simple street food that can also be served as a main course. Jamaican patties are flat, baked in a half-moon shape, and coated with turmeric on the exterior, while on the interior there is a fragrant, aromatic filling usually consisting of finely ground beef meat, breadcrumbs, and a selected variety of spices such as thyme, onions, garlic, Scotch bonnet chilis, and a zesty curry powder. 

In the past, jerk was used to refer to a pig that was slowly grilled over a fire of pimento wood. Today, the main ingredient is typically chicken, pork, or beef. Jerk refers to a unique Jamaican cooking method where pork, chicken, beef, seafood, and even fruits and vegetables are cooked over a fire pit or on a grill.

Regardless of the meat, the key ingredient to real jerk is a unique, spicy seasoning - a blend of onions, green onions, thyme, Jamaican allspice (also known as pimento), chilies, salt, nutmeg and cinnamon - perfectly encapsulating Jamaica: spicy, hot, and sweet. 

Brown stew chicken is a spicy Jamaican dish consisting of chicken pieces that are browned and simmered in a rich gravy made with onions, peppers, ketchup, and water. The dish is traditionally served with rice, peas, fried ripe plantains, and sliced tomatoes.

It is recommended to garnish it with finely chopped green onions.

Run down is a flavorful Jamaican fish stew that is traditionally cooked in a mix of coconut milk, onions, garlic, and tomatoes until it develops a thick consistency. The fish used in run down is usually cod or mackerel, cut into larger pieces. It is recommended to serve the stew with dumplings, rice, or boiled plantains on the side.

This dish is also popular in Nicaragua and Trinidad.