In Jamaica, jerk chicken is traditionally served with rice and peas (kidney beans cooked in coconut milk with rice), festival (sweet fried cornmeal dumplings), fried sweet plantains, callaloo (sautéed Jamaican greens), and cold sorrel drink or Red Stripe beer. This combination is what you will find at the original Boston Bay jerk stands in Portland Parish and at every authentic Jamaican jerk restaurant. It represents hundreds of years of refined flavor pairing — each element chosen for how it balances and complements the intensely spiced, smoky chicken.
The Authentic Jamaican Jerk Plate
Rice and Peas — Non-Negotiable
In Jamaica, Sunday dinner means jerk chicken and rice and peas. Rice and peas is cooked in coconut milk with red kidney beans, scallion, garlic, and thyme — the same aromatics as the jerk marinade. This creates a deeply satisfying aromatic harmony between the rice and the chicken. The coconut milk also moderates the scotch bonnet heat. There is no authentic substitute for rice and peas as the primary Jamaican jerk side dish. For the recipe and full pairing guide, see our complete pairing guide.
Festival — The Sweet Fried Dumpling
Festival is a fried cornmeal dumpling that is distinctly Jamaican. It is sweet (sugar is in the batter), golden brown and crispy outside, soft and slightly dense inside. Festival originated as street food at Kingston dancehalls and migrated to jerk stands because of how perfectly its sweetness balanced jerk's spice. At Boston Bay — the birthplace of roadside jerk — festival is served alongside every order.
Fried Sweet Plantains
Fully ripened plantains (yellow with black spots) are pan-fried in vegetable oil until the natural sugars caramelize into a golden crust. The result is sweet, soft, and rich. In Jamaica they are called "ripe plantain" or "sweet plantain" and appear at virtually every jerk meal. They are also the single most universally available Jamaican side dish in Caribbean restaurants worldwide.
Callaloo
Callaloo is a Jamaican leafy green, similar to amaranth or spinach. It is sautéed with onion, scallion, garlic, scotch bonnet, and thyme — all the same aromatics as jerk seasoning — creating a vegetable side that feels integral to the meal rather than an afterthought. Callaloo also has a naturally cooling, slightly bitter quality that provides relief from jerk heat.
Bammy (Cassava Flatbread)
Bammy is made from grated cassava (yuca), pressed into flat discs, soaked in coconut milk, and pan-fried until golden. It is neutral, slightly nutty, and satisfyingly starchy — the Jamaican equivalent of naan or pita for mopping up jerk juices. It is also naturally gluten-free.
Traditional Jamaican Drinks With Jerk
- Sorrel drink — made from dried hibiscus flowers, water, ginger, sugar, and spices. Deep red, sweet-tart, and cooling. The quintessential non-alcoholic Jamaican drink.
- Red Stripe beer — Jamaica's national lager since 1928. Cold, light, clean.
- Coconut water — fresh from the coconut if in Jamaica; bottled elsewhere.
- Ting — Jamaican grapefruit-flavored soda; refreshing and slightly bitter, excellent with spicy food.
Use our best jerk seasoning guide to find the most authentic marinade, and our jerk marinade recipe to make your own. Together they ensure the chicken is worthy of these traditional sides.
