Easter in Jamaica is not only a time of spiritual reflection but also a season rich with flavor and culinary tradition, the true taste of Jamaican Easter. While churches fill on Good Friday and Easter Sunday, kitchens across the island come alive with the scent of spiced buns, sharp cheddar, and sizzling fried fish.
This article is Part 2 in our Easter mini-series exploring how Jamaicans celebrate the season through faith, food, and fun. If you missed Part 1, be sure to check out: 🔗 Easter in Jamaica: A Celebration of Faith, Food, and Fun
🧀 Bun and Cheese: The Sweet and Savory Classic
The roots of Jamaica’s beloved Easter bun can be traced back to the British hot cross bun, a spiced bread traditionally eaten during Lent. Jamaicans reimagined it as a rich, molasses-sweetened loaf, full of dried fruits, spices like nutmeg and cinnamon, and sometimes even a splash of stout.
The iconic pairing? A thick slice of Jamaican processed cheddar cheese, bringing that perfect salty balance to the sweet.
Bun and cheese isn’t just a treat—it’s the taste of Jamaican Easter. Around Easter, bakeries overflow with freshly made buns, supermarkets stock up in bulk, and families compare favorite brands or homemade recipes.
And here’s a uniquely Jamaican touch: some businesses give their staff bun and cheese as an Easter token, continuing a decades-old tradition of showing appreciation during the holy season.
Whether you’re nibbling it at home, sharing it with coworkers, or sending it to family overseas, bun and cheese is more than food—it’s a cultural symbol of care and connection
🐟 Fried Fish on Good Friday: Sacred and Savory
While bun and cheese may steal the spotlight, fried fish is the true foundation of the Jamaican Easter table—especially on Good Friday. Rooted in Christian tradition, many Jamaicans abstain from meat and instead prepare fried fish to mark the solemn day.
Popular Easter fish dishes include:
- Escovitch fish – Fried fish topped with a tangy sauce of pickled carrots, onions, and peppers
- Fried sprat – Small, crispy fish often served with hard dough bread or bun
Because Good Friday is viewed as a day of quiet reflection, many households avoid lighting the stove. Instead, they prepared in advance and served simply, often with bun, or bread — making it both a spiritual and cultural tradition.
Fish on Good Friday is more than a dish—it’s a flavorful expression of faith, fasting, and family. For many Jamaicans, it’s the savory side of the taste of Jamaican Easter.
🔥 Bonus: How to Make Escovitch Sauce (The Jamaican Way)
This spicy, tangy sauce is what gives escovitch fish its signature kick. Here’s a quick version of the traditional recipe:
Ingredients:
- 1 medium carrot (thinly sliced into strips)
- 1 medium onion (sliced)
- 1 Scotch bonnet pepper (sliced)
- 6–8 pimento seeds (whole)
- 1 cup white vinegar
- 1 tsp brown sugar
- Salt to taste
- 2 tbsp oil
Instructions:
auté the carrot, onion, pepper, and pimento in oil for 2–3 minutes. Add vinegar, brown sugar, and salt. Let it simmer briefly, then pour hot over fried fish and let sit for at least 30 minutes.
Pro tip: Let the fish rest in the sauce overnight to let the flavors fully soak in. That’s how you get the real taste of Jamaican Easter.
🌿 Conclusion
Whether you’re biting into a slice of bun and cheese or enjoying a plate of fried fish with escovitch sauce, food plays a powerful role in Jamaican Easter traditions. It’s not just about satisfying the appetite — it’s about honoring faith, family, and heritage through what we prepare and share.
This is Part 2 in our Easter mini-series.
Catch up on Part 1 here, and stay tuned for Part 3: Jamaica Carnival: Where Easter Meets Mas — a look at how Carnival brings color and culture to the Easter season.
Until next time, Walk Good.
