Among Jamaican Rastafarians, there is no separation of starter, main course and dessert: the "ital" meal (from English "vital") is a set of plant-based dishes placed together, shared in community. At the center, a large dish of boiled provisions (starchy roots and fruits) or a simmered pot, surrounded by vegetables, accompanied by fresh fruit juice. No refined salt, no pork, nothing processed: "clean" food meant to keep body and spirit alive. Fish is tolerated by many, meat almost never.

The soul of Jamaican cooking rests on two things: the scotch bonnet pepper, fragrant and fiery, thrown whole into the pot to give aroma without setting everything ablaze, and fresh coconut milk that softens, binds and nourishes. In Marley's ital version, commercial salt is banned in favor of sea salt and herbs: thyme, scallions, garlic.