Brown-stewed fish, coconut chips, fried plantains and baked bananas are popular in Jamaica. Jerk chicken, which is chicken seasoned with onions, peppers, garlic, thyme and other seasonings and roasted over an outdoor fire, is also quite popular. Jamaica's national dish is ackee and saltfish; ackee is a golden fruit that resembles scrambled eggs when cooked.
Since the ocean surrounds Jamaica, fish and seafood are quite common in its cuisine. Brown-stewed fish is a dish that combines fish with onions, tomatoes, peppers, carrots and fish stock to create a gravy-like sauce. Cooks serve many meals with bammy, a toasted wafer made from yucca or cassava root.
Jamaican patties are pastries that resemble turnovers. They feature a flaky crust made with egg yolk or turmeric for a yellow color, and cooks stuff the patties with fillings such as ground beef, chicken, pork or vegetables. Jamaicans typically serve patties as full lunches or dinners.
"Run Down" is another popular Jamaican dish made from fish, coconut milk and yam. It also includes tomato, onion and seasonings, and cooks serve it at breakfast time with sides of dumplings and boiled green bananas. Typically, Jamaican cooks use mackerel to make this stew, although some cooks substitute cod, snapper or swordfish for the mackerel.