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Jamaica's Incredible Caribbean Food in 24 Hours | Epic Food Journeys with Mark Wiens | Nat Geo

National Geographic
National Geographic•Mar 10, 2026

Why It Matters

By spotlighting Jamaica’s authentic, ingredient‑rich cuisine, the video fuels culinary tourism and showcases export opportunities for Caribbean food products, reinforcing the island’s cultural identity on the global stage.

Key Takeaways

  • •Fresh Jamaican seafood showcased from local fishing villages.
  • •Ackee and saltfish highlighted as national breakfast staple.
  • •Ital cuisine offers plant‑based, low‑salt, nutrient‑dense meals for health.
  • •Pimento and Scotch bonnet peppers define authentic Jamaican jerk flavor.
  • •Local markets provide essential spices, produce, and ingredients for island cooking.

Summary

Mark Wiens spends 24 hours traveling from a Montego Bay fishing village to local markets and eateries, aiming to uncover the dishes that truly define Jamaican cuisine beyond the typical beach‑side fare.

He begins with a sunrise seafood feast—grilled lobsters, king crab, and the locally nicknamed “bunfinga” doctorfish—served with only a quick seawater rinse, illustrating the island’s reliance on ultra‑fresh catch. The day continues with a classic ackee‑and‑saltfish breakfast, a rich coconut‑milk rundown, and a vibrant Ital vegan spread featuring roasted breadfruit, bean stews and callaloo, highlighting both Afro‑Caribbean and Rastafarian influences.

Chef Jonathan notes the buttery texture of ackee, while Ashani explains Ital as “vegan for the soul,” emphasizing low salt and plant‑based nutrition. Matt Robinson stresses that pimento (allspice) and Scotch bonnet peppers are indispensable for authentic jerk, describing the smoky, slow‑grilled pork that absorbs the fiery, fruity heat.

The episode underscores Jamaica’s culinary depth, positioning its diverse, ingredient‑driven dishes as a draw for food‑focused travelers and a potential export niche, while reinforcing the cultural pride tied to preserving traditional cooking methods.

Original Description

Montego Bay, Jamaica is more than just luxury resorts and white sand beaches. Join Mark Wiens on a 24-hour Jamaican food tour to discover why its a powerhouse of Caribbean flavor. He'll dive deep into the local culture to find the best jerk chicken, fresh seafood, and traditional Rastafarian Ital food, and learn what makes Jamaican food so special.
Mark's 24-hour tour begins at Unity Hall Fishing Village where local fishermen bring in their catch at the first morning light following a night of fishing. On the menu today is Doctorfish Tang, known as "Bunafinga," a fish thought to be a powerful aphrodisiac, spiny lobster, and Caribbean King crab, all roasted over an open fire and shared with friends.
Breakfast number two finds Mark at Pinchaz Bar and Grill, where he meets Oshane Johnson. There, he eats the national food of Jamaica: ackee and saltfish accompanied by salted mackerel rundown.
Next on the food tour, Mark meets up with Ashani Green, owner of Ras Greenies Ital Kitchen, which specializes in plant based Rastafarian Ital food. On the menu today, there's Ital stew, pumpkin soup, callaloo, and a mixture of ground provisions aka root crops like yams, sweet potatoes, bananas, and roasted breadfruit.
Charles Gordon Market is Montego Bay’s central fresh market. Mark meets up with content creator and friend Matthew Robinson to explore local Jamaican ingredients like pimento and most importantly, scotch bonnet peppers, which Mark intends to try raw despite warnings from a passerby.
With his new first-hand knowledge of the ingredients, Mark visits The Pork Pit, an Montego Bay institution. Mark eats one of the iconic meals, jerk chicken and jerk pork doused in their spicy chili sauce. He then visits another Jamaican favorite, Patty's, to try beef, cheese, and a chicken and cheese patty.
As the sun goes down in Jamaica, Mark meets up with Matthew Robinson again at Doctor's Cave Beach for a sunset drink - the Jamaican way. Following the drink, they begin a late-night Jamaican street food adventure at the Hip Strip. Mark and Matt head over to Red Hat Jerk Pan Chicken to try a version of jerk chicken that's grilled in barrel drums and served with plenty of hot sauce.
Montego Bay offers an unbeatable window into Jamaica's soul. From the smoky pits of the best jerk chicken to fresh, plant-based traditions of Rastafarian Ital food, Montego Bay is a Jamaican food paradise, centered by the warm and joyful people that call the island home.
Chapters 📚
00:00 - Welcome to Montego Bay!
01:20 - Unity Hall Fishing Village
05:12 - Pinchaz Bar and Grill
09:04 - Rastafarian Ital Food
12:20 - Charles Gordon Market
14:52 - The Pork Pit
19:20 - Jamaican Patties
22:23 - Drinks & Street Food
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