Fishpot of split bamboo, Brailsford, Jamaica, circa 1808 , image origins unknown.
The culinary transition to slavery in Jamaica for the Mande and other West and Central Africans was not as difficult for a people cooking with similar ingredients in Africa before captivity. In Jamaica, planters supplied slaves with weekly rations of salt cod but slaves also made time to fish and negotiated access to small parcels of land set aside to cultivate produce like ackee.
Jamaican Food History and Recipes
