Escovitch fish is a classic Jamaican dish made by seasoning, marinating, and frying fish with a peppery, vinegar-based dressing consisting of bell peppers, carrots, and onions. Fish such as red snapper, mullet, king fish, or any other firm-bodied fish can be used in the preparation of this dish.
It is traditionally prepared during the Easter festivities, and many believe that the dish tastes even better the next day.
Ackee and saltfish is the national dish of Jamaica consisting of an unusual fruit of West African origin and any sort of dried and salted fish, usually cod, mahi mahi, or mackerel. The dish is very popular either as a nourishing Jamaican breakfast or as an appetizer served for lunch or dinner.
Ackee is a tricky ingredient due to its toxicity, so it is not safe to consume it until the vivid yellow meat and characteristical black seeds (three of them) are visible on the interior of the fruit. It was introduced to the island in the 18th century and looks like a smooth, reddish peach.
Brown stew fish is a Jamaican delicacy made by combining marinated and fried fish fillets with a brown sauce consisting of onions, garlic, ginger, tomatoes, butter, and water. The stew is often additionally seasoned with thyme and various types of hot peppers.
It is traditionally served with rice and peas or yams and bananas on the side.
This healthy and flavorful Jamaican dish is made by cooking firm white fish such as snapper in a sauce consisting of butter, vegetables such as tomatoes and onions, and herbs such as thyme, garlic, and black pepper. The fish is usually seasoned with salt and garlic, while the sauce is additionally flavored with scotch bonnet chilis for a spicy kick.
Once it's done, Jamaican steamed fish can be consumed on its own or paired with rice, boiled bananas, and crackers.
Jamaican fish tea is a light soup or a fish broth seasoned with salt, pepper, and thyme, unlike other Jamaican soups that are usually hearty and thick. It features small, inexpensive fish such as herrings, and vegetables such as bell peppers, carrots, onions, and green bananas.
Some believe that the soup is a strong aphrodisiac, and it can be found throughout Jamaica, where it is usually sold at beach shacks.
MAIN INGREDIENTS
Saltfish with cabbage is a traditional dish hailing from Jamaica. The dish consists of steamed cabbage, flaked saltfish, herbs, and spices. The list of ingredients usually includes salt cod, white or green cabbage, carrots, scallions, garlic, onions, tomatoes, bell peppers, thyme, red chili flakes, and oil.
All of the ingredients are sautéed and steamed until everything is tender. The dish is served hot, for breakfast, lunch, or dinner, and it's usually accompanied by boiled dumplings or ground provisions such as yam, pumpkin, and green banana.
Mackerel rundown is a classic Jamaican dish featuring salted or pickled mackerel and a thick sauce made with coconut milk that has been boiled with various seasonings until it turns into a custard. The sauce is often seasoned with garlic, black pepper, scotch bonnet peppers, scallions, and thyme.
This dish is often consumed for breakfast or brunch, when it is accompanied by green bananas, festival, bammy, or roasted breadfruit. Its other name, dip and fall back is said to have been derived from the fact that the dish was often served in a bowl which was placed in the middle of the table, so each consumer would dip the side dishes in it, then fall back in order to allow other consumers to dip.
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