For years everything I knew about Jamacia came from Bob Marley albums and the movie Cool Runnings, about the country’s Bobsled team. Aside from Jerk Chicken, I knew nothing about the nation’s food. That all changed when I finally visited and learned first-hand about the incredible flavors of Jamaican cuisine. Bold, aromatic, and layered with influences from Africa, the Caribbean, Jamaican food balances heat, sweetness, acidity, and spice—often within a single dish. The bold flavors and layers of spice make it challenging for wine pairing. Look for wines with good acidity, moderate alcohol, and, in some cases, a touch of residual sugar to temper the heat and elevate smoky flavors.
Jerk Chicken
Jerk chicken is one of Jamaica’s most iconic dishes. More than just street food; it is a point of national pride and a staple at social gatherings, and celebrations island-wide. The chicken is marinated in a mixture of Scotch bonnet peppers, allspice, thyme, garlic, and ginger, then grilled over pimento wood or charcoal. The result is smoky, spicy, and deeply aromatic, with a balance of heat and earthy sweetness.
+ Riesling
+ Gewürztraminer
+ Zinfandel
+ Rosé
Ackee and Saltfish
Ackee and saltfish is Jamaica’s national dish. The dish is savory with subtle sweetness and a gentle richness, balanced by bright aromatics. The Salted cod is sautéed with onions, tomatoes, peppers, and spices, then combined with ackee fruit, which has a soft, creamy texture like scrambled eggs. The ackee fruit is the national fruit of Jamica that grows from orange-yellow pods. When ripe, the pods burst into sections revealing shiny black seeds, like big Googly-eyes, surrounded by the yellow flesh of the fruit. The seeds are toxic so best to enjoy this dish as prepared by a professional.
+ Sauvignon Blanc
+ Chenin Blanc
+ Albariño
+ Unoaked Chardonnay
Oxtail Stew
Jamaican oxtail is slow-braised until the meat becomes tender and gelatinous, often cooked with butter beans, herbs, and a rich, savory sauce. The dish is deeply flavorful, with layers of spice, sweetness, and umami. The texture is rich and hearty, making it one of the most satisfying dishes in Jamaican cuisine.
+ Syrah
+ Malbec
+ Merlot
+ Zinfandel
Curry Goat
I love goat cheese, goat yogurt and goat milk, but until I went to Jamacia, I never tried Goat as a main dish. Luckily, Jamaican Curry Goat was my introduction. Curry goat is a slow-cooked dish featuring tender goat meat simmered with Jamaican curry spices, garlic, thyme, and Scotch bonnet pepper. The flavor is warm, earthy, and aromatic, with a gentle heat and a thick, flavorful sauce. It is often served with rice and peas on the side.
+ Riesling
+ Viognier
+ Grenache
+ Chenin Blanc
Escovitch Fish
Escovitch fish is fried whole fish topped with a tangy, pickled mixture of julienned carrots, bell peppers, onions, and fiery Scotch bonnet peppers. This mix is sautéed with white vinegar, sugar, and whole pimento berries. The crisp texture with bright acidity and heat creates the type of sweet and sour flavor profile that I adore.
+ Albariño
+ Vermentino
+ Dry Riesling
+ Sparkling Wine
Rice and Peas
Rice and peas, a traditional side dish, is not made with green peas but with red kidney beans. Creamy, aromatic, and slightly sweet, it’s made with rice, kidney beans, coconut milk, thyme, and spices. Comforting and savory it balances many of Jamaica’s spicier mains.
+ Chardonnay (Lightly Oaked)
+ Chenin Blanc
+ Pinot Gris
+ Sparkling Rosé
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