Cuisine of Jamaica includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island, and the Spanish, British, African, Indians, and Chinese who have inhabited the island. The cuisine includes various dishes from the respective cultures brought to the island with the arrival of people from elswhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available. Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and salt fish (cod) (the national dish of Jamaica), fried plantain, "jerk", steamed cabbage and "rice and peas" (pigeon peas or kidney beans). Jamaican Cuisine has been adapted by African, British, French, Chinese and Indian influences.

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