Various Jamaican Food Items

• Ackee and Saltfish
  The national breakfast dish is ackee and saltfish.

• Bammy
  This fried bread is made from cassava flour and is served with fried fish.

• Bulla
  A spicy bun.

• Bun
  A favorite Easter dish, bun is a spicy bread eaten with cheese.

• Coco bread
  Ah, a warm, buttered piece of coco bread and a sandy beach... no one could ask for much more than that. This heavenly bread is best right out of the oven.

• Corn pone
  Cornmeal gives this pudding its name. It's made with coconut, sugar and spices.

• Curried goat
  You just don't get any more Jamaican than curried goat. Look for it on any traditional island menu. It's especially popular at festivals and parties.

• Escovitch
  Escovitch is a style of cooking using vinegar, onions and spices brought to Jamaica by the Spanish Jews. In Jamaican grocery stores you can also find bottled escovitch sauce to make the preparation easier.

• Escovitch fish
  A contribution by the Spanish Jews who lived on the island nearly 500 years ago, this fried fish marinated with vinegar is a spicy way to enjoy the local catch.

• Festival
  This bread is frequently served with jerk and is similar to hush puppies.

• Fish tea
  This spicy soup looks and tastes much better than it sounds. Like a fish bouillon, this broth captures the taste of the sea. Watch out for fish bones when you eat this popular favorite.

• Fritters
  These deep-fried breads usually contain codfish and are served as an appetizer.

• Gizzada
  A coconut tart.

• Grater cake
  Another confection made from grated coconut and sugar; usually pink and white.

• Hard dough, or hard dough bread
  Brought to Jamaica by the Chinese, hard dough bread has become a staple in homes today.

• Ital food
  Nope, it's not Italian food but Ital (eye-tal). This is the food of the Rastafarians, a vegetarian cuisine that does not make use of salt. Look for the red, green and gold Rasta colors on dining establishments as a clue to locating Ital eateries, which are often quite small.

• Jerk
  The most popular dish in Jamaica is jerk. The main ingredient chicken or fish is marinated with a fiery mixture of spices, including Scotch bonnet, a pepper that makes a jalapeño taste like a marshmallow, pimento or allspice, nutmeg and thyme. It's all served up with even more hot sauce, rice and peas, and the wonderful festival bread (see above). Jerk is one of the ultimate Jamaican dishes, dating back to the island's earliest days. The practice of cooking the meat over the flame was started by the Arawak Indians and then later seasoned up by the Maroons.

• Johnny cake(fry dumpling)
  Sometimes called journey cakes (since you could carry them along on your journey), these cakes are actually fried or baked breads. They're a favorite accompaniment to saltfish.

• Mannish water
  This spicy soup is reportedly an aphrodisiac (along with many other Jamaican specialties). Mannish water is sometimes called power water, and is made from goats' heads (some cooks include tripe and feet as well), garlic, scallions, cho-cho, green bananas, Scotch bonnet peppers and spinners. White rum is an optional ingredient. Often, men enjoy mannish water before drinking rum, but this item is a rarity on restaurant menus it's usually sold at roadside stands, along with roasted yam.

• Patties
  The patty is to Jamaicans what the hamburger is to Americans. Ask any Jamaican and he'll tell you his favorite patty stand. This fried pie is filled with either spicy meat or, occasionally, vegetables.

• Pone
  A pone is pudding.

• Pumpkin soup
  Caribbean pumpkins are not large and sweet like their American counterparts, but small and a favorite soup ingredient.

• Red peas soup
  Another one of Jamaica's famous soups, this one is made from kidney beans, salted pig tails, beef and vegetables.

• Rice and peas
  This dish is found on just about every lunch and dinner plate and is sometimes nicknamed the Coat of Arms. It features rice and either peas or beans are cooked in coconut milk and spices (in Jamaica the preferred "pea" is the red kidney bean). "A home without rice and peas and chicken on Sunday is like no home at all," said Ralph Irvin, an excellent taxi driver who escorted us around the Montego Bay area one memorable trip. "Everyone looks forward to it."

• Rundown
  This entrée is pickled fish cooked in a seasoned coconut milk until the fish just falls apart or literally "runs down."

• Solomon gundy
  This appetizer, eaten on crackers, is a pâté whose main ingredient is pickled fish.

• Spinners
  These dumplings are found in soups and stews and take their name from their thin, twisted shape.

• Turned cornmeal
  Cook cornmeal in seasoned coconut milk, add some meat, fish or vegetables if you like, and you've got this tasty dish.