The national dish of Jamaica is saltfish and ackee, which is salted cod, rehydrated and cooked with ackee (which is a type of fruit) as other vegetables, and flavored with herbs and spices. However, overseas, the best known Jamaican formula is practically assuredly "jerk". Jamaican emigrants have taken this formula with them to other countries along with the United States, Canada and the United Kingdom, and as a result, the formula has now come to be a popular worldwide.
Jerk dishes are meat, dry-rubbed with a aggregate of spices which is known as "Jamaican jerk spice". The jerk spices is principally a aggregate of two main spices - Jamaican pimento and Scotch bonnet peppers - but other spices are also used in the mix, along with cinnamon, cloves, nutmeg, and thyme, as well as garlic and scallions. The meat is then cooked, if inherent over a barbecue grill - some population would recommend placing pimento berries or wood on the hot coals of the grill, as they can add to the flavor. Of course, it may not be inherent to all the time prepare the dish on a barbecue, but fortunately roasting the food in a general kitchen oven can also furnish passable results.
In Jamaica itself, the customary meats used for jerk are goat or pork. In West countries, the most commonly encounter jerk dish is practically assuredly jerk chicken, but it is also inherent to use other meats such as beef as well, jerk fish can be tasty too, and vegetarians have even been known to enjoy jerk tofu.