The Irish Influence on Jamaican Cuisine: A Hidden Legacy

When you think of Jamaican cuisine, the first flavors that come to mind are probably jerk chicken, oxtail, and rice and peas—bold, spicy, and unmistakably Caribbean. But what if I told you that Jamaica’s culinary roots also trace back to a place known for its rolling green hills and—wait for it—potatoes? Yes, Ireland has left its mark on Jamaican food in ways that most people don’t even realize.

How the Irish Ended Up in Jamaica

Let’s take it back a few centuries. During the 1600s, the British shipped thousands of Irish people to the Caribbean, including Jamaica, as indentured servants. Many were prisoners of war, some were forcibly exiled, and others were just trying to escape tough conditions back home. This influx of Irish settlers meant that their traditions, including their food, became part of the island’s evolving culture.

Now, the Irish didn’t roll up with jerk seasoning or teach anyone how to make festival (let’s be clear). But their influence crept in through ingredients, techniques, and even a few unexpected dish crossovers.

Potatoes, Salted Fish, and Other Irish Hand-Me-Downs

One of the most obvious contributions? The humble potato. In Jamaica, "Irish potatoes" (a term still used today) became a key ingredient in soups, stews, and side dishes. And while potatoes weren’t native to Ireland, they were a staple of Irish diets long before their journey to the Caribbean.

Another Irish contribution? Salted fish. The same way the Irish preserved cod with salt for long winters, the British brought salted cod (bacalao) to Jamaica as a cheap, long-lasting food source. Over time, this evolved into the national dish: ackee and saltfish—a meal that has Irish preservation techniques written all over it, even though its flavors are all Caribbean.

And then there’s the matter of stews. Both Irish and Jamaican cooking rely heavily on slow-cooked, one-pot meals that bring out deep, rich flavors. You can see this parallel in dishes like Irish stew and Jamaican brown stew, where the approach is the same—meat, root vegetables, slow simmer—but the seasonings make all the difference.

The Legacy Lives On

Jamaican food is a blend of influences—African, Indigenous, Indian, Chinese, and, yes, Irish. The island took what it was given and transformed it into something completely its own. So while no one’s out here mistaking corned beef and cabbage for a Sunday dinner staple, the quiet legacy of Irish ingredients and preservation methods still lingers in the background.

And if you really want to bring the Caribbean flavors front and center (because let’s be real, that’s the part that matters most), check out my collection of jerk-inspired recipes right here. Because while history is cool, eating well is even better.

- Uncle Dibbz