Jamaica recipes
Recipes from Jamaica: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Jamaican Festival: How to Make the Sweet Cornmeal Fried Dumpling
A home-kitchen guide to Jamaican festival, the sweet cornmeal fried bread: the grind of the meal, resting the dough, oil temperature, shaping, how to eat it with jerk chicken or fish, and how to store it.
Jamaican Jerk Chicken: Marinade, Grill and Oven Methods, Rice and Peas
A full jerk chicken recipe built on Scotch bonnet and allspice. Covers the marinade, charcoal and oven cooking, rice and peas as the classic side, and the Maroon history behind the dish.
Jamaican Oxtail Stew: Bone-In Oxtail Braised Until It Falls Apart
Jamaican oxtail stewed with aromatics, pimento (allspice), thyme, and Scotch bonnet. Covers the seasoning that keeps the meat from toughening, browning, how to judge a low simmer, when to add butter beans, substitutes, and storage, leading to a rich gravy that suits rice and peas. Also shows how to adjust the heat at the table.
Jamaican Rice and Peas: Coconut Rice with Red Kidney Beans
Jamaican rice and peas cooked with red kidney beans, coconut milk, pimento and a whole Scotch bonnet. Covers canned vs. dried beans, adjusting liquid for short-grain rice, fixing common mistakes and storage.
Jamaican Run Down: Salt Fish Simmered in Reduced Coconut Milk
A home recipe for Jamaican run down (run dung) with salt fish and coconut milk. Covers desalting, how far to reduce the sauce, Scotch bonnet heat, substitutes such as lightly salted mackerel or canned mackerel, what to serve it with, and storage.
Ackee and Saltfish: How to Make Jamaica's National Dish
A complete guide to ackee and saltfish, Jamaica's national dish: canned ackee folded into salt cod with onion, tomato, thyme, allspice and a whole Scotch bonnet. Covers desalting the fish, handling ackee safely, classic sides, variations and history.
Jamaican Curry Goat: Bone-In Goat Curry with Pimento and Thyme
Jamaican curry goat made with bone-in goat or lamb in a home kitchen: when to bloom the curry powder in oil, pimento (allspice), the simmering time that makes the meat tender, controlling the heat of Scotch bonnet, serving it with rice and peas, and safe storage.
Jamaican Escovitch Fish: Crisp Fried Fish with Hot Pickled Vegetables
Escovitch fish is Jamaican fried fish topped with onion, carrot and chile pickled in hot vinegar with whole allspice. This recipe covers choosing white fish, oil temperature, balancing sour and heat, storage, serving it with bammy or festival, and how to fix common mistakes.