An essential dish on festive tables across Jamaica, escovitch fish calls for topping a whole fried red snapper with lightly pickled vegetables. It's often enjoyed with steamed rice, sliced avocado, and fried banana. The recipe comes to us from writer and activist Lelani Lewis’ debut cookbook, Code Noir: Afro-Caribbean Stories and Recipes. Get the recipe >

When chef Sarah Thompson was growing up, summer visits to her grandmother Gloria’s house were synonymous with Jamaican feasts of curried goat, brown-stew chicken, and callaloo cooked down with onions and peppers. “But it was the rice and peas that carried the whole plate for me,” says Thompson. “Fragrant rice with full stems of thyme and whole peppercorns, all dotted with little round brown peas that gave way perfectly as you bit into them.” This recipe comes close to Gloria’s original. Get the recipe >

Whether slathered in marinara or dunked in homemade barbecue sauce, these savory plant-based bites are beloved in many Rastafari homes. Get the recipe >

Ackee, Jamaica’s national fruit, was brought to the island from Africa and is in the same family as the lychee. In this quintessential Jamaican dish combining salt cod and cooked-down peppers and onions, the ackee’s mild nuttiness brings everything together. Get the recipe >

Jamaican curry chicken is a popular breakfast at Kingston cafes, but we love it as a one-pot main. It’s heady with allspice and rich with coconut milk, and the gorgeous yellow-orange color from the Jamaican curry powder pops on the plate. Get the recipe >

Honey, coconut vinegar, and sweet fresh mango temper the peppery heat in this vibrant Caribbean condiment that’s great with grilled meats and fish. Get the recipe >

The key to jerk chicken that tastes like it does in Jamaica is to use pimento wood and make sure your meat gets those dark, crusty edges. This recipe, adapted from Jamaican cookbook authors Michelle and Suzanne Rousseau, will teach you how it’s done step by step, whether you’re working with a grill or oven. Get the recipe >

The crescent-shaped patty is the number-one fast-food item in Jamaica. Its flaky crust, made with beef suet, encloses Scotch-bonnet laced ground beef, herbs, and seasonings. Our beginner’s guide to patty-making makes the process an enjoyable afternoon project. Get the recipe >

Not to be confused with the tart leafy green that goes by the same name, sorrel is what Jamaicans call hibiscus. Here, the sepals of the deep pink flowers are steeped with soul-warming spices and sugar to make a heady, floral beverage. Get the recipe >

This recipe comes to us from Jamaican food writer Vaughn Stafford Gray, who adapted it from his mother Cylda’s beloved 50-year-old formula. It is award-winning, steeped in history, and beloved by the writer's family and friends. The use of sultanas, cassis, and Jamaican fortified wine lends the cake its exceptional flavor. Get the recipe >

Traditionally grilled outdoors, these assertively spiced wings get the inside treatment in this recipe, which relies on a slow cooker or Instant Pot. We love them served hot alongside coleslaw and fried plantains. Get the recipe >

Curries made with unripe or under-ripe mangoes are popular in Jamaica. This vegan and gluten-free version can be served as a condiment, side, or even the main event alongside fluffy basmati rice or warm roti. Get the recipe >

Rundown is a coconut milk-based Jamaican stew popular throughout the Caribbean. Traditionally made with mackerel or whatever is plentiful at the fish market, the term refers to the technique of boiling down the coconut broth until it is concentrated—and the fish cooked in it is crumbly, soft, and “run down.” At Compère Lapin in New Orleans, chef Nina Compton makes this version with a stock of shrimp, crawfish, or crab shells, then uses the bisque-like sauce to dress fresh pasta. Get the recipe >

This cozy Caribbean cake, which comes together in a blender, is intoxicatingly fragrant with cinnamon, ginger, and coconut. A light custard poured on top during baking adds a sweet final flourish. Get the recipe >

The trick to imbuing this recipe with as much smoky flavor as possible—without turning on the grill—is to toast the whole spices in a dry, heavy skillet until fragrant before adding them to the marinade. Get the recipe >

Somewhere between grilled jerk and fried chicken, this recipe shallow-fries the bird, then simmers it with caramelized aromatics until sticky and spicy-sweet. Get the recipe >

Oxtail, cut from the tail of the cow, is a notoriously tough cut of meat, but with enough time and patience, it becomes meltingly tender and flavorful. We love serving it over rice and peas, which soak up the flavorful, mahogany-dark gravy. Get the recipe >

This classic vegetarian soup is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. For a kick of heat, sprinkle each serving with thinly sliced Scotch bonnet peppers. Get the recipe >

Tho​​se overripe bananas languishing on your counter are perfect for making these cozy silver-dollar-size fritters that have a pleasing boozy kick. Get the recipe >

Allspice, rosemary, and soy sauce play surprisingly well together in these lollipop-like lamb chops with gorgeous grill marks. Get the recipe >