Everyone who knows me knows how much I love a Jamaican breakfast. For reasons I can’t explain—other than its sweet association with my dear, late mother and memories of her fixing us a warm bowl of porridge on weekday mornings and ackee and salt fish every Sunday—I absolutely love waking up to a Jamaican breakfast.

With that in mind, this post is as much about our recent family trip to Montego Bay, with its beautiful blue mountains and crystal clear waters, as it is about the delicious breakfast I enjoyed every morning before heading off to a relaxing day at the beach.

It’s also a tribute to the jerk chicken stand I frequented daily (usually twice a day), as well as the escovitch fish, braised oxtail, curried goat, stew chicken, and all the other delicacies that made this such a memorable and nostalgic vacation for me. So, please indulge me as I share my dining experiences with you. I guarantee you will savor every culinary adventure as it reflects the sheer beauty and rich history of Jamaica.

Breakfast: Ackee & Salt Fish, Porridge & Fresh Fruit

It is no surprise that ackee and salt fish holds the distinction of being Jamaica’s national dish. The creamy, melt-in-your-mouth ackee, a fruit indigenous to tropical West Africa, made its way to Jamaica in the late 1700s. When combined with salted cod fish (used by European colonizers for preservation) along with onions, scallions, bell peppers, fresh thyme, scotch bonnet peppers, and Roma tomatoes, this traditional Jamaican breakfast embodies a blend of robust flavors and deep cultural significance.

Most commonly enjoyed alongside boiled green bananas, fried plantain, steamed callaloo, or what Jamaicans call provisions—yams, sweet potatoes or cassava—ackee and salt fish is just one of many meals enjoyed as a breakfast or brunch on this bountiful island. Another delightful option is pairing ackee and salt fish with breadfruit. Known for its subtly sweet and slightly nutty flavor, breadfruit was originally introduced to the Caribbean from Tahiti in 1793. Typically roasted on a stovetop, in the oven, or over wood coal, its chewy, bread-like texture makes it a hearty yet wholesome side dish.

And let’s not forget my childhood favorite—porridge. This traditional Jamaican breakfast is a mix of African and Scottish influences, reflecting the island’s diverse culture. Made from cornmeal, hominy, green plantain, or oats, creamy Jamaican porridge is a savory blend of flavors like vanilla, nutmeg, and brown sugar and is a rich source of complex carbohydrates. Together with fresh fruit and a cup of Jamaican Blue Mountain coffee, Jamaican porridge is a nutritious and delicious way to start your day.

Spicy Jerk Chicken, Coming Right Up!

After a morning walk on the beach and a dip in the ocean, it was time to get my hands on some spicy jerk chicken, a specially grilled dish originating in Jamaica and enjoyed throughout the Caribbean. Jerk refers to a style of coating meats in warm spices like cinnamon, allspice, and nutmeg and slow-cooking them over a fire or grill made of green pimento wood, which adds a distinct smoky flavor.

The cooking method originated with the Taino people and was later adapted by African slaves. I enjoyed my jerk chicken with a splash of sweet but spicy barbeque sauce, a cold Red Stripe Beer, the original Jamaican lager, or a refreshing blend of coconut water and Jamaican rum. If you are interested in grilling up a batch of aromatic jerk chicken, you can find a tasty recipe here.

All You Can Eat Buffets

Like most resorts in Jamaica, our all-inclusive resort at the Hyatt Ziva Rose Hall, made feeding a family of four a whole lot easier. Not only did we literally gorge ourselves at the all-you-can-eat buffets, but we also had the pleasure of feasting on cuisines from around the world. From Asian fusion to authentic Italian to fine French dining, we conquered every culinary delight with abandon.

But as the saying goes, when in Rome, do as the Romans! And I did just that, preferring to dine mostly on homemade Jamaican dishes prepared with locally sourced ingredients and traditional Caribbean spices, such as curry powder. Made from a blend of cumin, coriander, allspice, pimento, dry mustard, and turmeric, where it gets its color and earthy flavor, curry powder found its way to Jamaica from East India in the 18th century.

Among my favorite curried dishes was the curry goat. Tender and delicious chunks of lean goat meat seasoned with a blend of aromatics such as onion, scallions, garlic, ginger, and fresh thyme were served alongside juicy fried chicken (not just me being greedy but a typical side dish in Jamaica, especially on Sundays) and sautéed vegetables.

The curry chicken dish was equally scrumptious, especially when paired with fried dumplings, also known as a festival in Jamaica. The festival dumplings were hot and crispy on the outside, and soft and fluffy on the inside, perfectly complementing the curry with their light cinnamon flavor.

Dinner: Jamaican Style

Although a Jamaican breakfast is admittedly my favorite meal of the day, the dining experience that remains most vivid in my memory was our last evening on the island. Hidden in a secluded spot of the resort, where the rhythmic sound of steel drums filled the air, stood an open-air Jamaican restaurant overlooking the Caribbean sea. There, our seaside dinner opened with a refreshing cucumber and watermelon salad drizzled with a creamy citrus dressing, followed by a generous portion of steamed mussels in a light coconut cream sauce and an equally delightful cod fish ceviche.

Because I couldn’t decide on a main course, I happily ordered two. First, I relished a succulent braised oxtail served with rice and peas cooked in coconut milk and sauteed callaloo, a leafy green vegetable similar to escarole. Drenched in a finger-licking brown sauce seasoned with bay leaf and butter beans, the ox tail was so tender it literally fell off the bone.

Next, I greedily ravished another Jamaican classic: escovitch fish. This enchanting dish, deeply rooted in the island’s Spanish heritage, brings together the crispy texture of lightly fried fish, typically a whole red snapper, adorned with escovitch—a medley of pickled pimiento, scotch bonnet peppers, onions, and carrots in tangy, spicy, and subtly sweet sauce.

What better way to conclude our Jamaican getaway than feasting on authentic foods as the waves crashed upon the shore. My culinary adventures in Jamaica not only connected me to the heart of its gracious people and the tales of its colorful past, but also offered a truly delectable dining experience I won’t soon forget.

But there’s one more memorable (and shameless) moment that’s too sweet to leave out—our visit to the resort’s Candy Sweet Shop. The perfect pit stop before calling it a night, the kids marveled at the all-you-can-eat gummies, while I found room enough to down a mini red velvet and pistachio cupcake and three perfectly baked cookies.

Feeling Irie in Montego Bay

The term “irie” derives from Jamaican patois and refers to a state of harmony and peace. With its tranquil waters, picturesque mountains, and serene blue skies, it’s nearly impossible not to feel at one with the world in Montego Bay. Nestled along the northwestern coast of the island, this glorious stretch of paradise offers something for everyone—thrilling water adventures, a vibrant nightlife, local markets brimming with Jamaican art and crafts—there’s no shortage of enchanting experiences.

But amidst it all, nothing captivated my soul quite like the richly storied and love-infused cuisines of Jamaica.