Top 10 Best Street Eats in Jamaica


Top 10 Best Street Eats in Jamaica
Jerk Chicken  
Jerk chicken reigns king of all street food in Jamaica simply because this is the only way to get it authentically. If it’s not grilled in the open air over a bed of pimento wood, it’s not really Jerk Chicken. Get it at any smoking steel drum pan you see while out on the roads.  
Jerk Pork 
Not far behind the chicken is the pork, served from the same style of steel drum pans. It’s not as common and readily available, but if you’re a pork fan, then it’s not to be missed.  
Ackee and Saltfish  
Swing by Faith’s Pen for a Styrofoam plate of the national dish. It’s spicy, savory and served with root vegetables.  
Roast Yam and Saltfish 
You can grab this in the hilly interior of Jamaica along the roadside in Manchester. Yams roasted on the open fire served with saltfish and fresh tomato salsa makes for a great pit stop.  
Peppered Shrimp 
Arguably, the best spot for this is on the main route in St. Elizabeth in a town called Middle Quarters. Sold in bags, be cautious – it’s extra spicy.  
Coconut Water 
Fruit stalls are abundant along the Jamaican streets, and many of them will cut open a refreshing cold coconut for you to enjoy the sweet water within.  
Tropical Fruit 
At some stalls, you can also pick up an assortment of fresh and exotic fruits, some already peeled and ready to be consumed. Grab a bag of pineapple, pawpaw, naseberries, and local apples when in season.  
It’s not uncommon to see enormous pots being tended to on roadside stalls. Pull up for a cup of the day’s offerings, which range from crayfish and chicken foot to pea soup.  
Coconut Candy or Peanut Brittle 
You’ll spot vendors walking around the public beaches or city streets with local homemade treats. They’re made from grated coconut or candied peanuts, and all tied together in small bags atop their head. They’re delicious. A must try.  
Fried Fish 
Small fish, such as sprat, is fried up and served with a vinegar sauce from various food stalls around the island.

- by Monique Solomon