page_title: Jamaican cuisine
section_title: History
hierarchical_section_title: Jamaican cuisine / History
caption_attribution_description: Dessert sellers, Kingston, Jamaica
context_page_description: Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. All of which are now grown locally in Jamaica. A wide variety of seafood, tropical fruits and meats are available.
  Some Jamaican dishes are variations on cuisines brought to the island from elsewhere. These are often modified to incorporate local produce and spices. Others are novel or fusion and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, and ackee and saltfish.
  Jamaican patties along with various pastries, breads and beverages are also popular.
  Jamaican cuisine has spread with emigrants, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other countries.
caption: Women selling desserts in Kingston, Jamaica, c. 1899
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