Jamaica

 Jamaican cuisine includes a mixture of cooking techniques, flavours and spices. It is influenced by the Spanish, Irish, British, Africans, Indian and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. In addition to ingredients that are native to Jamaican, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.

 Popular Jamaican dishes include curry goat, fried dumplings and saltfish (cod). Jamaican cuisine has been adapted by Irish, African, Indian, British, French, Spanish and Chinese influences. Jamaican petties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.

 Jamaican cuisine has spread with emigrations, especially during the 20^th century, from the island to other nations as Jamaicans have sought economic opportunities in other areas.

Jamaican cuisine includes Rastafarian influences. Rastafarians have a vegetarian approach to preparing food, cooking and eating. They do not eat pork and the strict ones do not eat meat, including poultry and fish. There are even some who believe in cooking with little or no salt.