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Jamaican Vegetables
The Top 5 Most Loved Green Vegetables!

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Jamaican Vegetables | Jamaican Cabbage SaladJamaican Vegetables | Jamaican Cabbage Salad

by Venesha Johnson | Associate Writer

Are Jamaicans big vegetable eaters? For the most part yes, not as much as they love “meat” but they still do eat vegetables a lot. In most restaurants steamed or raw vegetable salads are almost always served as a side to most dishes.
Most dishes don’t seem quite complete without it. So are vegetables the star of the dish, absolutely not, but without them the dish is incomplete. 

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With that being said we must also talk about how limited Jamaicans are with their choice of vegetables. As a child growing up in Jamaica you probably would for a very long time believe that the only vegetables in existence are callaloo, cabbage, bok choy, lettuce and a few others.

The chances of you finding vegetables like eggplant, asparagus, kale and even cauliflower in a Jamaican household is slim, especially in the rural areas. The main reasons for this are unlike the other vegetables mentioned, these are not grown in large quantities here in Jamaica and they are also most times quite expensive.

Let's look at some of the most popular green vegetables eaten in Jamaica and the dishes we use them in.

1. Callaloo

Jamaican Vegetables | Jamaican CallalooJamaican Vegetables | Jamaican Callaloo

Of course, callaloo is the first vegetable to come to mind. As a matter of fact, I am pretty sure that if you search “Jamaican Vegetables” in google, callaloo will be one of, if not the first to pop up. This green leafy vegetable which is quite reminiscent of spinach has long stalks and big broad leaves.

Callaloo is typically found in the markets, vendors on the streetside and many people even grow their own in their backyards. Similar to spinach, when prepared because of its high water content it does shrink significantly. Callaloo is usually cooked and used in many Jamaican dishes such as Pepper Pot Soup, Callaloo rice, callaloo and saltfish and so much more. It is sometimes even paired and cooked with small pieces of fried chicken.

The most common way of preparing callaloo however is to simply sauté it with other herbs and vegetables. When preparing this vegetable always remember to strip the stalk and soak it in salt water to get rid of any possible worms hidden in the leaves.

2. Pok Choy

Do you know what Pok Choy is? No? Think again, if you are a lover of Chinese dishes, especially their stir-fry you have definitely had pok choy at some point. It is also called Bok Choy or Chinese cabbage. This vegetable has thick white crunchy stems with broad green leaves.

As with callaloo it is normally found in the markets but is commonly grown in the backyards of those living in rural communities. It is definitely a favourite of mine but is it enjoyed by most people. It is normally stir-fried with herbs and spices or combined with other vegetables like callaloo and cabbage. 

3. Cabbage

Cabbage is not unique to Jamaica but it is the ways that it is prepared here that make it stand out. Jamaican dishes are all about that extra kick of heat and combinations of herbs and spices and our vegetables are treated the same.

The Jamaican steam cabbage is a favourite of many. It is normally prepared with a variety of peppers, onion, carrots, scallion and thyme, making it a very visually appealing and tasty dish. Cabbage is also used to make our Jamaican coleslaw, paired with saltfish or any fried meat such as chicken or pork.

4. Okra

Jamaican Vegetables | Jamaican Okra FarmJamaican Vegetables | Jamaican Okra Farm

The okra, a popular Jamaican vegetable, is supposed to have been brought to the island by West African slaves. This green-fingered vegetable belongs to the pepper family and is longer than a jalapeño pepper but lacks the heat and spice of regular pepper.

It also contains a slimy interior that, when cooked for brief periods, reduces the slime factor. It shrinks down a lot when cooked for a long time, such as in soups or stews. Okra is commonly used in soups and is frequently served with fish.

Okra is commonly found in Jamaican ital dishes, which is popular among Rastafarians who maintain a strict vegetarian diet. It is also used in the popular “strongback” drink for men.

5. Cho Cho

The Jamaican Cho Cho, also known as chayote, is a strange member of the melon, gourd, squash, and pumpkin family. This Jamaican Cho Cho is a fruit, not a vegetable but is commonly prepared as most vegetables are, whether sauteed or boiled.

Southern Mexico and Jamaica are supposed to be the origins of the Jamaican Cho Cho. The Jamaican Cho Cho, unlike its many-seeded siblings, only has one seed.

Typically, the fruit is planted entire and on its side. From the bottom of the fruit, the Jamaican Cho Cho seed sends out its root and stem. The vines are trained to overhead support, which allows the fruit to hang and be harvested easily from below. It's great in soups, stews, and steamed veggie meals.

These are the most common green vegetables used in Jamaica and they are all staples in our Jamaican cuisine.

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Return to Jamaican Food Recipes from Jamaican Vegetables 
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References & Sources For Jamaican Vegetables

  1. Shopping at the Jamaican Market | Must-Have Items, https://www.my-island-jamaica.com/shopping-at-the-jamaican-market-must-have-items.html

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