Who owns Jerk Harbour?

Jerk Harbour was founded by a Jamaican–Caribbean family with roots in Montego Bay, St Vincent and London, who brought the recipes and the charcoal method to East Legon, Accra. The cooking is trained and supervised in-house rather than adapted from a generic grill menu.

Is Jerk Harbour authentic Jamaican food?

Yes. The kitchen uses Jamaican pimento (allspice), scotch bonnet, thyme and scallion, a 48-hour marinade, and live charcoal for jerk — the same method used at the roadside pans in Jamaica — alongside Jamaican classics such as oxtail with butter beans, curry goat, brown stew chicken and rice and peas cooked in coconut milk.

Where in Accra is Jerk Harbour based?

Inside the Jungle Avenue Food Court at A&C Mall, East Legon, Accra, with free customer parking. It is a short drive from Airport Residential, Cantonments, Adjiringanor and Legon, and we deliver across Greater Accra.

Jerk chicken cooking over a charcoal drum grill, smoke rising from the coals

Our Story

Two islands. Four grandparents. Fourteen parishes. One harbour.

Jerk Harbour began long before there was a restaurant, a menu or a name. It began in Montego Bay and in London, continued in St Vincent and across all 14 parishes of Jamaica, and found its home in East Legon, Accra.

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In brief

Jerk Harbour in five lines.

A Jamaican charcoal kitchen in the Jungle Avenue Food Court at A&C Mall, East Legon, Accra.
Founded by a family whose roots, they describe, run through Montego Bay, St Vincent and London.
Jerk is marinated for 48 hours in pimento, scotch bonnet, thyme and scallion, then cooked over live charcoal to order.
Oxtail braises for six hours; curry goat takes as long as it takes. Nothing leaves the pot early.
Open for lunch and dinner every day except Monday, with weekend brunch, catering and private events.

Cooking philosophy

No shortcuts. No imitation heat.

Marinated for a full day
Seasoning goes on the meat and stays there overnight, so flavour sits inside the chicken rather than on it.
48 hours, every batch.
Cooked over live charcoal
Charcoal is lit early and left to settle before anything touches the grate. Smoke is an ingredient, not an effect.
Smoke is built slowly, over settled coals.
Slow where it matters
Oxtail braises for six hours. Curry goat takes as long as it takes. Nothing leaves the pot early to save time.
Oxtail: six hours.
Served with warmth
Portions are generous, the welcome is the same for everyone, and food is built to be shared at the table.
One Love. One Bite.

Explore the menu

Rooted in Accra

Jamaican in spirit, at home in East Legon.

You'll find us in the Jungle Avenue Food Court at A&C Mall. We cook for office lunches around East Legon and Airport, cater celebrations across Greater Accra, and serve a room that is equally Ghanaian and international. Two food cultures that already agree on pepper, smoke and patience.

Visit us in East Legon Book catering

Taste what the journey became.

From Montego Bay to Manchester parish. From St Vincent to London. From all 14 parishes of Jamaica to East Legon. From grandparents' kitchens to the charcoal grill. From inherited memory to a new Ghanaian home. This is Jerk Harbour.

Explore the menu Order now Visit the Harbour — Jungle Avenue Food Court, A&C Mall, East Legon, Accra

About Jerk Harbour

Who cooks the food, why it is authentically Jamaican, and where to find us in Accra.

Sources and further reading

Where this page describes Jamaican history or food tradition, these are the sources we rely on. Where it describes our own family, it is the founders' account rather than independently verified record — we say so in the text.

Jamaica is divided into 14 parishes.
Parish profiles and local government structure — Government of JamaicaReviewed 2026-07-31
Jerk cooking is commonly traced to the Maroon communities of Jamaica, who developed slow smoking over pimento wood.
Jamaican Maroon heritage and foodways — Jamaica National Heritage TrustReviewed 2026-07-31
Boston Bay in Portland is widely regarded as the home of Jamaica's roadside jerk pans.
Portland parish and Boston Bay jerk tradition — Jamaica Tourist BoardReviewed 2026-07-31
Pimento (allspice) is native to Jamaica and is the defining aromatic in jerk seasoning.
Pimento production and origin — Jamaica Agricultural Commodities Regulatory AuthorityReviewed 2026-07-31
Akan and wider West African foodways are widely recognised as an influence on Jamaican cooking through the transatlantic slave trade and the Maroon communities.
Transatlantic slave trade and cultural transfer — UNESCO Slave Route ProjectReviewed 2026-07-31
Jerk Harbour's published Google rating and review count.
Google Business Profile — GoogleReviewed 2026-07-31

Keep exploring

Jamaican menu & pricesJerk chicken, oxtail, curry goat, sides and house-made drinks.Weekend Caribbean brunchSaturdays and Sundays, three seatings, Oxtail Brunch Royale and island coolers.Photo galleryThe charcoal grill, the dining room and the food itself.Guest reviewsWhat Accra says about our jerk, oxtail and service.Visit us in East LegonJungle Avenue Food Court, A&C Mall — hours, map and parking.Corporate catering in AccraOffice lunches, buffets and event catering across Greater Accra.Private dining & eventsYour date, your guest list, your menu — hosted in East Legon.