In Jamaica, planters supplied enslaved Africans with weekly rations of salted fish like cod and set small parcels of land aside for their slaves to cultivate subsistence gardens. African choose to plant foods from home including ackee fruit, plantains, and greens such as spinach, okra, kale, and yam greens. As the slave trade proved extremely profitable in the Caribbean, British planters quickly became the minority to an enslaved African majority whose African culinary preferences dominated the region then and now with dishes in Jamaica for example such as ackee and codfish.
