Jamaica’s cultural diversity is abundant: Taíno, African, Indian, Spanish, Chinese, German, Portuguese, Syrian, Lebanese, English, Irish, French, and Welsh roots all inspire Jamaican art, music, folklore, language — and cuisine. Here food is at the centre of community and culture. From the fiery spices of Africa to the aromatic herbs of India, Jamaican food tells a story of resilience, adaptation, and celebration. In My Jamaican Table: Vibrant Recipes From A Sun-Drenched Island, Jamaican-born Chef Andre Fowles — three-time Chopped champion and international restaurant consultant — presents more than 100 modern and traditional recipes that capture the tastes, traditions, and exuberance of Jamaica.

“I’ve always believed food is more than just what’s on the plate — it’s a story, a connection, and a legacy,” says Fowles. “Growing up in a tenement yard in Kingston, I was surrounded by bold flavours, proud traditions, and a deep love for the island’s culture. I learned about chopping, stirring, and tasting from my mother and grandmother, but more importantly, about Jamaica’s warmth, effervescence, and perseverance. I’ve cooked for dignitaries, celebrities, and food lovers all over the world, but my heart always comes back to Jamaica.”

Fowles’ recipes celebrate the bold flavours of iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, and Ackee and Saltfish alongside new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escoveitch Fish Sandwich, and Rum Cake Tiramisu. My Jamaican Table includes recipes for every meal, snack, drink, and occasion, from classic breakfast options like Mackerel Rundown with Boiled Dumpling, which starts with salted fish and coconut milk, cooked down until it turns rich and clingy; to iconic Jamaican Beef Patties, flaky pastry filled with chunks of beef, vegetables turmeric, and Scotch bonnet peppers; to communal gathering food, like always-flavourful Curry Goat, a hearty goat stew simmered with herbs, spices and heat; to bakery-window classic Gizzada, a crisp little tart packed with bold spices and coconut. Every dish in My Jamaican Table has backbone and warmth, capturing complex and vibrant flavours and the spirit of the island itself.

“Andre isn’t just a chef. He’s an artist,” writes heartland rock icon Bruce Springsteen in the foreword. “There’s a sense of history, place, and heart in everything he puts on a plate. The flavours hit you like the opening chords of a song you didn’t know you needed to hear, but once you do, you can’t imagine your life without it. This book is going to change the way you think about Caribbean cooking.”

With easy-to-follow instructions, accessible ingredients, colourful images, and stories, My Jamaican Table is an invitation to share a delicious meal with the warm and joyful people of Jamaica. With Fowles as your enthusiastic and knowledgeable guide, taste your way through the heart and soul of Jamaica. My Jamaican Table, was released on March 10.

A portion of the pre-sales proceeds from My Jamaican Table supported relief initiatives focused on the relief and recovery of surrounding neighbourhoods at the Savanna-la-Mar Inclusive Academy serving children with and without learning disabilities where the staff and students live. Through collaborations with cultural organisations championing Caribbean cuisine, Fowles ensures the book not only celebrates Jamaican food traditions but actively invests in the communities that sustain them.

To whet your appetite, Thursday Food showcases two recipes to try at home.

My Jamaican Table was featured in Bon Appétit Magazine on February 10, 2026 in their list of The Best New Cookbooks of Winter 2026.

Jerk salmon with herb salsa (Photo: Michael Condran)

My Jamaican Table celebrated its debut with a launch and signing at BEM Books & More in Brooklyn, New York, on Tuesday, March 10. (Photo: Instagram/@cheffowles)

To celebrate the launch of My Jamaican Table, Chef Andre Fowles is set to host a special collaborative dinner at the Isla Restaurant in Washington, DC on March 18, joining forces with Chef Lonie Murdock and chef de cuisine Corwin Hemming for a four-course showcase. (Photo: Instagram/@cheffowles)

Chef Andre Fowles’ cookbook My Jamaican Table: Vibrant Recipes From A Sun-Drenched Island

Oxtail and butter beans served with rice and peas (Photo: Michael Condran)

Chef Andre Fowles (left) shares the frame with Grammy award-winning artiste Bruce Springsteen, who wrote the foreward for the book. (Photo: Instagram/@cheffowles)