Shelly-Ann-Fraser-Pryce will go down as perhaps the greatest female sprinter of all time, but what does she eat that has played a key role in creating her legendary career?
Since bursting onto the Olympic stage in 2008 with a stunning 100m gold medal in Beijing, Shelly-Ann Fraser-Pryce has cemented her place as one of the greatest sprinters of all time.
Over the years, she has defied age, injuries, the birth of her son Zion and competition, amassing an astonishing list of accolades that includes eight Olympic medals and ten World Championship titles.
While her explosive speed, unwavering discipline, and sheer determination have been widely credited for her longevity in the sport, Fraser-Pryce’s diet has also played a pivotal role in keeping her at the top of her game.
Jamaican sprint queen Shelly-Ann Fraser-Pryce is among track stars who have been making major business moves but what are some of the ventures she has invested in?
However, unlike many elite athletes who follow rigid meal plans, the Jamaican sprint queen embraces a refreshingly relaxed approach to nutrition—one that has worked wonders for her.
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Shelly-Ann Fraser-Pryce is not really a yam fan
Jamaican sprinters are often associated with yams, a food that is believed to contribute to their explosive power. But Fraser-Pryce is not among those who swear by the root vegetable.
“I am not a yam girl at all. I don’t really like yam. I will eat it, but I am more about dumplings and rice… and porridge. I drink a lot of porridge,“ she revealed in a 2021 interview with Forbes.
Her aversion to yams may be surprising, but Fraser-Pryce has found other foods that fuel her body just as effectively—if not better.
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Jamaican sprint legend Shelly-Ann Fraser-Pryce will head to the United States to promote her latest venture as she begins to prepare for life beyond track.
Shelly-Ann Fraser-Pryce finds strength in childhood meal
Growing up, Fraser-Pryce initially felt embarrassed about the humble meals her mother, who worked as a street vendor, prepared given she grew up in abject poverty
“When I was in high school, I didn’t want to let people know what I was eating because I thought it made me look poor. When I was in college, the liver, the kidneys, the mackerel that my mother used to feed me—which I was so ashamed of—were what my coaches said would help to give me my edge as an athlete,” she recalled with a laugh.
These once-overlooked foods turned out to be nutritional powerhouses that contributed to her strength, endurance, and remarkable longevity on the track.
Today, Fraser-Pryce still enjoys many of the foods she grew up eating, including turned corn meal—a dish that has become a staple in her diet thanks to her husband.
“I’m still eating turned corn meal to this day because my husband makes it; he will put chicken in it, he will put everything in it. It makes me feel full, which does wonders for me with how hard I train,” she said.
Although she admits she could eat chicken for every meal, her absolute favorite dish remains ackee and salt fish, often paired with fried dumplings or rice and butter beans.
Unlike some athletes who adhere to strict dietary restrictions, Fraser-Pryce embraces a more flexible and enjoyable approach. Her diet is rich in carbohydrates such as pasta, rice, dumplings, and bananas—foods that provide the energy she needs for intense training sessions.
“I’m not very strict about my diet,” she admitted, highlighting her belief that balance is key.
Despite her reluctance, she sometimes eats yams and other ground provisions—not because she wants to, but because her husband insists on it.
“I eat ground provisions because I am forced to,” she joked. “My husband says I need to eat them.”
Shelly-Ann Fraser-Pryce eats whatever is available
Another unique aspect of Fraser-Pryce’s approach to nutrition is her willingness to eat whatever is available when she travels for competitions.
While some athletes struggle with restrictive diets and would rather go hungry than eat unfamiliar foods, the sprint icon has a different philosophy: “I will eat whatever is offered to me when I travel to sporting events.”
At 37, Fraser-Pryce remains a dominant force in sprinting, an anomaly in a sport where peak performance is often associated with athletes in their early 20s.
Her ability to sustain elite-level performances for over a decade is a testament to not only her discipline and training but also her approach to food.
While she may not follow the conventional dietary norms of other sprinters, Fraser-Pryce’s method clearly works.
She listens to her body, embraces the meals that make her feel strong, and doesn’t shy away from foods she enjoys. And with her eyes set on more glory, her diet will continue to play an essential role in fueling her legendary career.
As she prepares for the next phase of her illustrious journey, one thing is certain—whether it’s turned corn meal, porridge, or ackee and salt fish, the meals fueling Fraser-Pryce are just as unique and extraordinary as the woman herself.
