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.

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.

Peppered shrimps is a popular Jamaican street food item consisting of shrimps with a spicy kick and tons of flavor. They are usually cooked in a skillet with garlic, hot pepper, butter, and thyme, absorbing all of the flavors in the process. In Jamaica, peppered shrimps are often sold to hungry travelers along the roadways by women who have the snacks prepared in little plastic bags.

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.

Festival is a Jamaican dumpling made with cornmeal. It is traditionally prepared in an oval shape, and is characterized by its crispy exterior. Apart from cornmeal, the dumplings consist of flour, water, salt, sugar, and baking powder. They are fried in hot oil until a golden, crispy exterior is developed.

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.

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.

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.

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.