History of Foods

A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savory. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as Costa Rica's Caribbean coast. It is traditionally filled with seasoned ground beef, but fillings can include chicken, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese. In Jamaica, the patty is often eaten as a full meal, especially when paired with coco bread.


The Spanish Jews also arrived on the island, bringing in their unique dishes (one of the most famous being "Escoveitch Fish" – a vinegary concoction of sorts.) These nations began to mix their recipes in with the island's local fresh produce and seafood choices, creating new dishes.

The technique of “jerking” meats is thought to have originated with Jamaica's Maroons, descendents of slaves who were freed from their Spanish masters and lived in the island’s most remote mountain areas. The meat is first marinated for hours in a spicy mix of peppers, pimento seeds, scallion, and thyme, then cooked over an outdoor pit lined with pimento wood. (The Maroons did the cooking underground to hide the smoke from their enemies.) The low heat allows the meat to cook slowly, retaining the natural juices while becoming infused with the flavor of the wood and the different spices.