31 Best Jamaican Food Recipes and Authentic Dishes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Jamaican Callaloo and Saltfish

Callaloo and Saltfish Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

This Callaloo and Saltfish recipe is an easy and healthy delicious meal. Popular in Jamaica and usually eaten for breakfast, it’s a dish that your whole family will enjoy.

Ingredients

• 1/2 lb salt fish (cooked and flaked)
• 2 Tablespoons olive oil
• 19 oz can callaloo (drained)
• 1 medium yellow onion (chopped)
• 2 green onions (chopped)
• 2 garlic cloves (minced)
• 1 scotch bonnet pepper (chopped)
• 2 Roma tomatoes (chopped)
• 2 sprigs fresh thyme (leaves removed from stems)
• 1/4 teaspoon black pepper

Instructions Prepare Saltfish

1. First, start by prepping your saltfish. You can either soak the saltfish overnight or add the fish to a pot, cover with water, and bring to a boil. Allow to boil for about 10-12 minutes. Taste the fish. If the fish tastes too salty, bring to a boil again to remove the excess salt.
2. Once boiled, drain the fish and allow it to cool. Flake the fish into bite-sized pieces.

Cook Callaloo and Saltfish

1. Next, place a large skillet over medium heat. Once the pan is hot, add the oil. Then add the yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 3 minutes or until onions soften.
2. Add salt fish to the skillet and stir for an additional minute.
3. Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes.

2. Goat Meat

Goat Meat (Recipes, Where to Buy, Price, Benefits, more!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT120M · Total: PT120M · Yield: [‘4’]

Get the scoop on goat meat! Learn the other names for goat meat, where to buy goat meat, goat meat prices, health benefits, and more.

Ingredients

• 2 lbs goat meat (bone in, 907 grams)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons Jamaican curry powder
• ½ teaspoon dried thyme
• salt and pepper, to taste
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh grated ginger
• ½ habanero pepper, finely chopped ((remove seeds if less heat is your preference) )
• 2 large carrots, chopped
• 1 lb russet potatoes, chopped (454 grams)
• 1 cup low-sodium beef broth ((and more as needed))

Instructions

1. Put the oil in a pot on the stovetop and set the heat to medium high. Add the onion and cook for 5-10 minutes, until softened but not browned.
2. Sprinkle both sides of the goat meat pieces with curry powder, thyme, salt, and black pepper.
3. Add the garlic, ginger, and habanero to the pot and cook for 30-60 seconds. Next, add the seasoned goat and beef broth to the pot. Cover the pot and simmer on medium heat for 2-2½ hours until the curry is thickened and the goat is tender. Check the pot occasionally to adjust the heat and add more broth if more moisture is needed.
4. While the goat cooks, peel and roughly chop the carrots and potatoes. Add the vegetables to the pot 30-40 minutes before the end of the cooking time. Bring the pot to a simmer, turn the heat to low, partially cover the pot, and cook until the veggies are tender.
5. Serve this delicious goat curry over cooked rice, if desired.

3. Jamaican Curry Shrimp

Jamaican Curry Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Jamaican Curry Shrimp is a 30-minute easy recipe bursting with bold Caribbean flavor and tender shrimp. The spicy coconut sauce is so tasty.

Ingredients

• 4 tbsp oil
• 1 medium yellow onion (finely chopped)
• 4 scallions (green onions finely chopped)
• ½ medium green pepper (sliced)
• ½ medium red pepper (sliced)
• 1 scotch bonnet pepper (minced (or 1 habanero, 2 thai red chillies, or 2 green chillies – see notes))
• 2 tsp kosher salt (divided use)
• 1 ½ tbsp minced garlic
• 2 tbsp curry powder
• 1 14 oz can coconut milk
• 2 sprigs fresh thyme
• 1 lb peeled (deveined shrimp)

Instructions

1. Heat oil in a large skillet or dutch oven over medium-high heat. Add onion, scallions, green and red peppers, scotch bonnet, or other chili pepper and 1 tsp salt. Cook until very soft, about 15 minutes.
2. Add garlic and curry powder; cook 1 minute more.
3. Add coconut milk and thyme along with remaining salt. Bring to a boil then reduce heat to low and simmer for 2 minutes.
4. Add shrimp and cook 3-5 minutes until shrimp are just opaque (smaller shrimp take less time to cook, larger ones take longer).

4. Jamaican Rice and Peas

Jamaican Rice and Peas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Seasoned with garlic, ginger, and thyme, Jamaican Rice and Peas is a uniquely irresistible rice dish made with coconut milk, allspice berries, and kidney beans.

Ingredients

• 2 tablespoon olive oil
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon fresh thyme (chopped)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice
• 1 Scotch Bonnet chile ((or Habanero), diced *)
• 1.75 cups water (or low-sodium chicken stock)
• 1 (13.5 ounce) can full-fat coconut milk
• 2 cups long-grain white rice
• 2 (15 ounce) cans red kidney beans (drained and rinsed)
• Fresh lime juice (for serving (optional))

Instructions

1. Saute the aromatics. Heat the olive oil in a large sauté pot over medium-high heat. Add the onions and cook for 5-6 minutes, or until soft and translucent, stirring often to prevent burning. Reduce heat to medium-low and add the garlic, ginger, fresh thyme, salt, pepper, ground allspice, and Scotch bonnet chile (or habanero). Mix well to combine. Stir continuously for 1-2 minutes.
2. Add the water and coconut milk. Add the water (or chicken broth) and coconut milk to the pot. Mix to combine and bring just to a boil.
3. Add the rice. Stir in the rice, reduce heat to low, and cover. Cook the rice until liquid is absorbed and rice is tender, checking every 5 minutes and gently fluffing with a fork as it cooks.
4. Remove from heat and add the beans. Remove pot from heat and gently stir in the drained and rinsed kidney beans. Cover and allow rice to rest for an additional 5 minutes before serving.

5. Instant Pot Jerk Chicken and Little Potatoes

Instant Pot Jerk Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘4’, ‘4 servings’]

This easy Instant Pot Jerk Chicken and Little Potatoes recipe is a perfect dish for any time of the year. Fresh and vibrant with a gorgeous mango salsa to pair with the spicy chicken. Everyone will be digging into this dish for more.

Ingredients

• 2 Tbsp olive oil
• 6 chicken thighs
• 2 tsp allspice
• ½ tsp cinnamon
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• 1 tsp dried thyme
• ½ tsp kosher salt
• ½ tsp fresh ground pepper
• 1 Tbsp brown sugar
• 1 onion (chopped)
• 1.5 lbs bag Trio Little Potatoes
• 1 cup chicken stock
• 2 mangos (diced)
• ¼ cup sweet onion (finely diced)
• ½ red pepper (finely diced)
• ¼ cup cilantro (chopped)
• Juice of 1 lime
• 1 Tbsp olive oil
• Kosher salt and fresh ground pepper to taste

Instructions

1. In a small bowl, mix together the allspice, cinnamon, onion powder, garlic powder, cayenne, thyme, salt and pepper, and brown sugar.
2. Coat the chicken on all sides with the spice mixture and set aside. No need to marinate the chicken but let it sit with the spices for a few minutes while you continue on.
3. Set your instant pot to the saute function and add the olive oil; allow the oil to heat up.
4. Once heated, add the chopped onions and cook, stirring occasionally until the onions are softened but not browned, about 5 minutes.
5. Spoon the onions out of the instant pot into a bowl and set aside.
6. Add a little more olive oil if needed, then add the chicken to the instant pot, and start to brown the chicken on both sides, 3-4 minutes per side. Work in batches, removing the chicken to a plate once browned. (you don’t have to cook the chicken all the way; just brown the outside.).
7. Turn the instant pot off and pour in the chicken stock. Using a spoon, scrape up the brown bits from the bottom of the pot.
8. Add one package of Trio Little Potatoes, then evenly spoon the onions over the potatoes.
9. Then add the chicken back into the pot along with any juice from the chicken.
10. Set the instant pot for 7 minutes on high pressure, then natural release for 10 minutes before quick releasing the remaining pressure in the pot.
11. While the chicken is cooking, in a medium bowl, mix the mango salsa ingredients together and set aside.
12. Serve the chicken and potatoes with mango salsa.

6. Jamaican Jerk Chicken

Jamaican Jerk Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT35M · Total: PT35M · Yield: 4

Jamaican Jerk Chicken bringing you all the flavor of the Caribbean in one delicious & easy dinner recipe! Gluten-Free, paleo, Whole 30 approved, this no-fuss dish packs one crazy flavor punch with minimal effort!

Ingredients

• 4 Skinless Chicken Breasts
• Jerk Seasoning Mixture:
• 4 Limes (zest and juice)
• 1 Packet of Stevia
• 1 1/2 Tsp Dried Thyme
• 1 Tsp Ground Allspice
• 1 Tsp Cinnamon
• 1/4 Tsp Ground Cloves
• 1/4 Tsp Black Pepper
• 1/2 TB Ground Ginger
• 1 Tsp Minced Garlic
• 1 Tsp Onion Powder
• 1/2 TB Dried Cilantro
• 1/2 TB Dried Parsley
• 1 TB Chopped Fresh Cilanto

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, zest and http://amzn.to/26utoAw all 4 Limes. Then add the rest of spices and herbs and whisk together.
3. Then place the Chicken breasts into the bowl to coat. Pour everything in a plastic bag (or leave in the bowl, covered) and let marinate for 30 minutes.
4. Pour the Chicken and mixture into a baking dish and bake in the oven for 30-35 minutes.

7. Instant Pot Jerk Pork Roast

Instant Pot Jerk Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

This juicy, tender Jamaican pork is bursting with sweet and spicy Caribbean flavors.

Ingredients

• 2 lb pork shoulder
• 1/4 cup Jamaican jerk seasoning
• 2 tsp brown sugar
• 2 cups pineapple juice

Instructions

1. Rub the pork shoulder with brown sugar and the spice blend.
2. Place pork into the Instant Pot and pour pineapple juice.
3. Close the lid and cook for 15 minutes.
4. When cooking time is complete, wait for a natural pressure release.
5. Shred with a fork and serve 🙂

8. Ackee and Tofuish with Fried Dumplings and Plantain

Ackee and tofuish with fried dumplings and plantain is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

This is a vegan take on Jamaica’s national dish. Full of colour and bursting with flavour, the dish includes peppers and spring onions, with chickpeas and tofu which are full of protein, and of course the fruit ackee. Deliciously served up with plantain (a big savoury banana) and fried or boiled dumplings. 

Ingredients

• 2 tbsp olive oil
• 1 bunch spring onions (also known as scallions)
• 3 cloves garlic, crushed
• 2 bell peppers, sliced (any colour but red and green look the best)
• 1 scotch bonnet pepper, chopped finely (optional if you don’t like too much spice)
• 2 tsp allspice
• 3 sprigs fresh thyme
• 1/2 tsp black pepper
• 3 tsp salt
• 1 tin chickpeas, drained
• 200 g firm tofu
• 1 tin ackee, drained
• Extra water, if needed
• 1-2 yellow plantain, for serving (or banana if plantain isn’t available)
• 1 cup self-raising flour
• 1/4 cup polenta (also known as Jamaican porridge)
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp allspice
• 1-2 tbsp water
• Handful sultanas (optional)
• Sunflower oil, for deep frying (optional)

Instructions Ackee and tofuish

1. Heat the olive oil in a large saucepan. Once hot, add the onions and fry until translucent.
2. Add the spring onions, garlic, bell peppers, allspice, fresh thyme, salt, pepper and scotch bonnet (if using). Cook for 5-10 minutes on a medium heat. 
3. Add the chickpeas and cook for another couple of minutes. Then crumble the block of tofu into the mix. Cooke for a further 5 minutes.
4. Lastly, add the ackee. Ackee can break up easily so stir gently to keep the form of most of the beautiful pieces.
5. If the dish is looking a bit dry, you can add a dash of extra water, or oil. 
6. In a separate pan slice up some plantain and fry in olive oil until a bit brown and cooked through. Alternatively place slices on a baking tray with a little oil and bake for 20 minutes.

Dumplings

1. Sieve the self-raising flour and polenta into a large mixing bowl.
2. Add the salt, pepper and allspice, and mix in. Add the sultanas (if using).
3. Slowly add the water bit by bit, mixing in with your fingers until you get a smooth dough. You may not need all the water, as you don’t want a dough that is too sticky. 
4. Knead the dough. Then break dough up and roll into golf ball sized pieces. 
5. If deep frying, heat sunflower oil in a large pan. Test it is hot enough by dropping a small piece of dough in – if it is hot enough it will sizzle. Drop the balls into the oil to cook for a several minutes, flipping over half way so they are cooked all over. To make sure they are cooked, stick a fork through them and it should come out clean.
6. Alternatively, for a healthier option, boil the dough in water for 15 minutes. 

9. Jamaican Jerk Jackfruit with Rice and Peas

Jamaican Jerk Jackfruit with Rice and Peas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT85M · Yield: [‘6’]

This Jamaican Jerk Jackfruit with Rice and Peas is the perfect version of this traditional dish. The jerk marinade has a spicy kick to it, while the rice and peas has a filling but also cooling flavour from the coconut milk. The jackfruit has a stringy ‘meaty’ texture, and the dish as a whole makes for great party food.

Ingredients

• 1/2 white Onion
• 1 bunch Spring onion
• Thumb sized piece ginger
• 4 cloves garlic
• Scotch Bonnet (optional if like spicy food – half or whole)
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• 3 tbsp Soy sauce / tamari (use tamari if gluten free)
• 1 tbsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Juice of 1 Lime
• 2 tbsp Olive oil or rapeseed oil
• 2 tbsp Brown sugar / coconut palm sugar
• 3 tbsp Apple cider vinegar (optional, but makes the sauce go further without adding lots more oil)
• 400 g jackfruit pieces (~1 tin / jar or ~3 cups)
• Extra lime slices (to serve)
• 200 g uncooked rice (basmati rice is delicious but wholegrain rice also works well and is healthier) (1 1/3 cup)
• 400 g coconut milk (1 tin or 1 3/4 cups)
• 1 bunch spring onions, finely chopped
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• 3 cloves garlic, crushed
• 1 tsp allspice
• 250 g cooked beans e.g. kidney beans, black-eyed peas (1 400g tin, drained, or 1.5 cups)

Instructions Jerk Jackfruit

1. Put all the ingredients, except the jackfruit and extra lime, in a food processor. Blend together until all ingredients are combined.
2. Drain the jackfruit and ‘pull’ it apart with your fingers until it is in stringy pieces. Put in a Tupperware which has a sealed lid.
3. Pour the jerk marinade over the jackfruit and mix in (you can keep behind around a third of it for extra sauce later).
4. Put it in the fridge for an hour, if possible, to let the flavours sink in.
5. Fry the jerk jackfruit in some oil, or bake in the oven at 200⁰C for around 25 minutes with foil covering the jackfruit (this will help keep the moisture in). Then cook in the oven for a further 10 minutes with the foil off (to give it a little bit of crispiness)
6. Heat up the sauce you set aside in a pan.
7. Serve with the rice and peas, the extra sauce, lime slices and some fried or baked plantain.

Rice and Peas

1. Rinse the rice and place in a large saucepan.
2. Add half the amount of water the rice requires to cook. Add the spring onions, garlic, thyme and allspice.
3. Cook for half the cooking time required. Then add the tin of coconut milk and the beans (drained and rinsed).
4. Stir regularly over a medium heat to ensure the rice doesn’t start sticking to the bottom of the pan. You may need to add more water if the rice isn’t fully cooked or is looking too dry. 
5. Once the cooking time is complete, test that the rice is cooked. Cook for longer and / or add more water if needed.

10. Brown Stew Chicken

Brown Stew Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb (900 g) bone-in chicken thighs and drumsticks, skin-on
• 2 tablespoons vegetable oil
• 1 tablespoon browning sauce (optional, for color)
• 1 large onion, chopped
• 1 red bell pepper, diced (optional)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 cup crushed tomatoes (240 ml)
• 1 cup chicken stock (240 ml)
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 2 tablespoons all-purpose flour
• salt and black pepper to taste
• 1 scotch bonnet pepper, optional, deseeded and minced
• 2 tablespoons chopped fresh parsley or scallions for garnish

Instructions

1. 1. Rinse the chicken and pat it dry; season with salt and pepper to taste.
2. 2. In a large heavy pot, heat the vegetable oil over medium-high heat. Add the chicken pieces and brown on all sides, about 6-8 minutes total. Remove and set aside.
3. 3. In the same pot, add onion (and bell pepper if using) and sauté until soft and deeply colored, about 5-7 minutes, scraping up any browned bits from the bottom.
4. 4. Add garlic, thyme, and bay leaf; cook 1 minute until fragrant.
5. 5. Stir in tomato paste and cook 1-2 minutes; if using browning sauce, stir it in now to deepen the color.
6. 6. Return the chicken to the pot; add crushed tomatoes and chicken stock; add carrots, potatoes, and the scotch bonnet pepper (whole or minced). Bring to a simmer.
7. 7. Reduce heat to low; cover and simmer 35-45 minutes, or until chicken is tender and vegetables are cooked through.
8. 8. In a small bowl, whisk the flour with 2-3 tablespoons water to make a slurry; stir into the stew and cook 5-7 minutes, until the sauce thickens.
9. 9. Remove bay leaf and scotch bonnet pepper; season with salt and pepper to taste; garnish with chopped parsley or scallions. Serve hot with rice, dumplings, or bread.

11. Jerk Shrimp Kabobs

Jerk Shrimp Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘4’]

These jerk shrimp kabobs are skewers of shrimp, pineapple and peppers, all coated in homemade Jamaican jerk seasoning, then grilled to perfection. A quick dinner option that’s full of flavor.

Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 2 teaspoons cayenne pepper (more or less to taste, this is spicy!)
• 1 pound large shrimp (peeled and deveined, tails removed if desired)
• 2 cups pineapple chunks
• 1 red bell pepper (cut into 1 inch pieces)
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley

Instructions

1. For the jerk seasoning: combine all the spices. Store in a jar or resealable bag for later use.
2. Heat a grill or a grill pan to medium high.
3. Thread the shrimp, pineapple and red pepper onto skewers.
4. Brush the skewers with olive oil and sprinkle 2-3 teaspoons of jerk seasoning over the skewers – be sure to season both sides.
5. Place on the grill and cook for 3-4 minutes per side, or until shrimp are pink and opaque.
6. Sprinkle with parsley and serve.
7. Broiler instructions: Place the skewers on a sheet pan coated with cooking spray. Broil for 3-4 minutes per side or until cooked through.

12. Vegan Rasta Pasta

Vegan Rasta Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

This is the most delicious vegan creamy jerk-seasoned pasta dish. It’s super easy, got a hint of cheeze from the nutritional yeast, and it’s colourful to match its Caribbean roots!

Ingredients

• 1 packet vegan chicken (around 200g or 1½ cups, homemade or bought, leave out if desired)
• 1 tsp olive oil
• 120 ml vegetable stock
• 3 bell peppers (ideally one red, green and yellow)
• 1 bunch scallions / spring onions (finely chopped)
• 5 cloves garlic (finely chopped/crushed)
• 1 thumb-sized piece of ginger (grated)
• 4 sprigs fresh thyme (use dried if you don’t have fresh)
• ½ tsp turmeric
• 1 tsp salt
• ½ tsp black pepper
• 1-2 tbsp jerk spice (just use 1 tbsp for a milder sauce)
• 400 ml full fat coconut milk (full fat helps give a creamier sauce, equivalent on 1 tin/can)
• 30 g nutritional yeast
• 360 g dried pasta (enough for 4, around ½ cup or 90g per person)
• Fresh parsley
• Sprinkling of nutritional yeast
• Vegan cheese (grated)

Instructions

1. Place a saucepan/frying pan on a medium heat with the olive oil. Once hot, fry the vegan chicken until a little brown and crispy (or use an air fryer). Set aside. Skip this step if not using vegan chicken.
2. Cut up the peppers into slices, then cut each slice in half.
3. In a large saucepan, sautee the peppers, scallions, garlic and ginger in half of the stock. Reserve the rest of the stock for later.
4. Once the veggies are softened (after around 5 minutes), add the jerk spice, turmeric, thyme, salt and pepper. Let the flavours infuse for a few minutes while stirring.
5. Add the tin/can of coconut milk, the rest of the stock and the nutritional yeast. Let it cook for another 10 minutes.
6. In the meantime, cook your pasta. Follow the instructions on the packet until your pasta is as you like it (I like mine al dente – or with a bit of bite to it!).
7. Once the pasta is done, drain and add to the rasta sauce, along with the vegan chicken. Mix in gently until all the pasta and chicken is coated.
8. Serve your vegan rasta pasta with some chopped fresh parsley (or any fresh herbs), a squeeze of lime and maybe grate on your favourite vegan cheese.

13. Ackee and Saltfish

Ackee and Saltfish – Jamaican is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 People’]

Ackee and saltfish is a traditional Jamaican recipe, often served at breakfast or brunch with fried dumplings. Alternatively, serve with rice and peas for dinner. This recipe will show you how to make ackee and saltfish at home, with step-by-step instructions and pictures.In the blog post, we have given more advice for suitable substitutes for salt cod, scotch bonnet pepper and seasonings which can be hard to find in the UK and US. Please note. Cooking time in this card does not include preparing the salt fish; see blog post for a quick method or overnight method to desalt the fish before cooking this recipe. We also give advice if using fresh cod instead.

Ingredients

• 200 g Saltfish (salt cod )
• Fresh Water
• 1 tbsp Coconut / Vegetable / Sunflower Oil
• 1 small Onion (finely chopped)
• 2 cloves Garlic (finely chopped)
• 2 Spring Onions
• 3 sprigs Thyme (leaves only)
• ½ Scotch Bonnet Pepper (Add more if you like it hot )
• 1 Orange Pepper (Red or Green can be used)
• 1 large Tomato (diced)
• 2 tsp Jerk Seasoning or All purpose seasoning
• 540 grams Canned Ackee ((340 grams drained))
• Black Pepper (to taste)
• 1 Lime (To Serve)

Instructions How to remove salt from saltfish – Quick method – see blog post for overnight method.

1. Add cold water and saltfish into a pan, bring to a boil.
2. Remove water and repeat again with fresh water.
3. Shred the fish into smaller pieces using two forks.

Ackee and Saltfish

1. In a large pan, over medium heat, fry onions in oil for 4 minutes.
2. Add garlic and scotch bonnet pepper with jerk seasoning for 2 minutes
3. Add orange pepper, tomato and the spring onions, stir through for 2 minutes.
4. Add the boiled saltfish, thyme leaves stir through.
5. Finally add the ackee, stir less often and very gently from now on to stop the ackee breaking up too much.
6. Serve with rice and peas and topped with extra spring onions, season to taste with black pepper. Add a wedge of lime to serve.

14. One Skillet Caribbean Curry Chicken Red Beans and Rice

One Skillet Caribbean Curry Chicken Red Beans and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon neutral oil (such as canola or olive oil)
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 tablespoon Caribbean curry powder
• 1/2 teaspoon ground allspice (optional for Caribbean flavor)
• 1/2 teaspoon ground cumin (optional)
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 cup long-grain rice
• 1 3/4 cups chicken broth
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1/2 cup coconut milk (full-fat or light)
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro or scallions, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions

1. Prep the ingredients: chop the onion and bell pepper, mince the garlic, rinse and drain the kidney beans, and cut the chicken into bite-sized pieces. Measure spices and liquids.
2. In a large skillet over medium heat, add the oil. Add the chicken in a single layer and brown on all sides. Transfer to a plate and set aside.
3. In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
4. Stir in the Caribbean curry powder, allspice, and cumin. Cook until fragrant, about 1 minute.
5. Add the diced tomatoes with juices, coconut milk, and chicken broth. Return the chicken to the skillet and season with salt and pepper. Bring to a gentle simmer.
6. Stir in the rice and red beans. Reduce heat to low, cover, and simmer until the rice is tender and the chicken is cooked through, about 18–22 minutes. Add more broth if the mixture looks dry.
7. Remove from heat and let rest 5 minutes. Taste and adjust seasoning. Garnish with cilantro or scallions and serve with lime wedges if desired.

15. Jamaican Jerk Chicken Tacos with Mango Salsa

Jamaican Jerk Chicken Tacos with Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Jamaican jerk chicken tacos that are made with my own jerk seasoning. The jerk chicken is grilled, cubed and made into takes along with my mango salsa that’s spiked with a teeeny tiny habenero pepper. This is THE flavor experience your mouth has been begging for!

Ingredients

• 1 Habanero pepper (ribs and seeds removed, minced (replace with jalapeno for less spicy))
• 1 1/2 mangoes (diced)
• 1/2 red onion (chopped)
• 1/2 red bell pepper (chopped)
• 2 1/2 tablespoons lime juice
• 3 tablespoons cilantro (chopped)
• 2 teaspoons honey (optional)
• 3 tablespoons jerk seasoning mix (recipe follows, store bought is fine too)
• 1 1/2 pounds boneless skinless chicken breasts
• 8-10 flour or corn tortillas

Instructions For the mango salsa:

1. Combine all the ingredients in a bowl, cover and refrigerate for 20 minutes.

For the jerk chicken tacos:

1. Season the chicken breasts with the dry jerk seasoning, use your hands to rub the spice mix. Place the chicken breasts on a hot grill or skillet that’s been sprayed with cooking spray. Allow to cook for 4 minutes per side.The outside should be deep in color, nice and caramelized. Make sure the inside is no longer pink. Remove from heat, allow to cool for 5 minutes before dicing.

To assemble tacos:

1. Heat the tortillas, fill with diced jerk chicken and mango salsa. Serve warm.

16. Authentic Jamaican Patty

Authentic Jamaican Patty Recipe (Flaky Beef Patties) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [‘8’, ‘8 Patties’]

Here’s how to make authentic Jamaican beef patties with this easy recipe. This patty recipe is the best ever and is so tasty.

Ingredients

• 450 g Plain Flour
• 227 g Butter (Block Butter)
• 1 tbsp Curry Powder
• 1 tbsp Turmeric
• 1 tsp Salt
• 1 tbsp Baking Powder
• 300 ml Milk
• 1 Egg (For Egg Wash)
• 500 g Minced Beef (Ground Beef)
• 1 Onion
• 3 Spring Onions
• 2 Garlic Cloves
• To Taste Ginger
• To Taste Scotch Bonnet (Or Other Chillies )
• 2 tbsp Smoked Paprika
• 2 tbsp Onion Powder
• 2 tbsp All Purpose Seasoning
• 2 tbsp Garlic Powder (Or Granules )
• 2 tbsp Black Pepper
• To Taste Thyme
• 2 tbsp Ketchup
• 2 tbsp Dark Soy Sauce
• 1 tbsp Browning Sauce (Optional )

Instructions

1. Pour plain flour into a large mixing bowl and add a tablespoon each of curry powder, turmeric, baking powder and a teaspoon of salt. Mix until evenly distributed.
2. Add cubes of butter into the mixing bowl and rub-in until the mixture resembles breadcrumbs.
3. Pour half of the milk into the mixture and mix together before pouring the remaining half bit-by-bit mixing each time.
4. Use your hands to bring the dough together. Then place in the fridge for at least 30 minutes, you can use this time to prepare the filling.
5. Pour the minced (grounded) beef into a large mixing bowl and add a tablespoon of smoked paprika, onion powder, all purpose seasoning, garlic powder and black pepper. Mix together until evenly distributed.
6. Add oil to a pan and heat on a high heat. Fry the garlic, onions, spring onions, ginger, thyme and scotch bonnet for 2 to 3 mins.
7. Add the minced beef meat into the frying pan and stir continuously, add a tablespoon of smoked paprika, onion powder, all purpose seasoning, garlic powder and black pepper. Continue to fry for 2 to 3 minutes.
8. Add 2 tablespoons of soy sauce, ketchup and a tablespoon of browning sauce and mix until evenly distributed.
9. Leave to simmer for 5 minutes with the lid on, then continue to stir for 2 to 3 minutes breaking any clumps with the back of your wooden spoon.
10. Flour your work surface and roll out the pastry, cut out circle shapes using a bowl (or plate). Add 2 to 3 tablespoons of the beef filling to the lower centre of the pastry.
11. Make an egg wash by whisking an egg and use it to coat the edge of one half of the pastry. Fold over the pastry and press the edges together with your fingers. With a fork, dip it in flour and press down to create the authentic patty crimped edges.
12. Preheat the oven to 180°C (gas mark 4, 350°F). Coat the pastry with an egg wash and bake in the oven for 20 to 25 minutes.

17. Jerk Chicken Egg Rolls

Easy Jerk Chicken Egg Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’18’, ’18 egg rolls’]

These Jerk Chicken Egg Rolls makes for a delicious appetizer and they’re especially good served with our spicy mango pineapple dipping sauce.

Ingredients

• 18 egg roll wrappers
• 1 cup cooked jerk chicken thighs (shredded)
• 1 cup red cabbage (shredded)
• 1 cup green cabbage (shredded)
• 1 large carrot (peeled and grated)
• 4 stalks green onion (chopped)
• 2 cloves garlic (minced)
• 1 tbsp lime juice
• 1 tsp fresh thyme
• 1 tbsp olive oil
• salt/pepper to taste
• 1/8 tsp cayenne pepper
• canola oil (for frying egg rolls)
• 1 tbsp corn starch
• ¼ cup water

Instructions Make The Filling

1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
2. Add cabbage and carrots to the skillet and season with salt, black pepper and optionally cayenne pepper. Cook for 3 – 5 minutes or until the cabbage begins to wilt but still has some crunch.
3. Add shredded jerk chicken, green onions, fresh thyme and lime juice. Cook for another 1-2 minutes. Taste for seasoning set aside and let the mixture cool completely.

Assemble the Egg Rolls

1. Fill a dutch oven or heavy bottom pot with about 2-3 inches of oil and heat over medium-high heat until it reaches 350 degrees F.
2. Mix one tablespoon of cornstarch with 1/4 cup water to make the slurry we’ll use to seal the egg roll wrappers.
3. While the oil is heating, you can start assembling the egg rolls. Working with one wrapper at a time, place about 2 tablespoons of the jerk chicken mixture in the center of the egg roll wrapper.
4. With your finger or silicone pastry brush, dampen the top of the edges of the wrapper with the cornstarch slurry. Fold the bottom corner of the wrapper over filling. Bring in the sides and roll to the opposite edge of where you started. Repeat with remaining wrappers and filling mixture.
5. When the oil reaches 350 degrees F, carefully add a few egg rolls at a time to the pot and fry for 2-3 minutes or until golden brown. With a slotted spoon or tongs, remove from oil and place on a wire rack to drain.
6. Serve immediately with a savory or sweet sauce and enjoy!

18. Jerk Shrimp

Jerk Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons jerk seasoning (mild or hot, according to preference)
• 1 tablespoon olive oil
• 1 tablespoon lime juice, freshly squeezed
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
• Salt and black pepper to taste (optional)

Instructions

1. 1. Gather and measure all ingredients; pat the shrimp dry and set aside.
2. 2. In a large bowl, whisk together jerk seasoning, olive oil, lime juice, minced garlic, thyme, and red pepper flakes. Add shrimp and toss to coat; marinate for 15–20 minutes.
3. 3. Preheat a grill, grill pan, or skillet over medium-high heat. If using skewers, thread 4–6 shrimp per skewer.
4. 4. Cook the shrimp 2-3 minutes on each side, until pink and opaque. Taste and adjust seasoning with salt and pepper if needed, then serve with lime wedges and a side of rice or vegetables.

19. Curried Oxtail

Curry Oxtail Recipe (Jamaican Curried Oxtails) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT240M · Total: PT240M · Yield: [‘4’]

This Curry Oxtail Recipe is your answer to what is the best way to cook oxtails!

Ingredients

• 1½ lbs oxtails ((680 grams))
• 1½ tablespoons olive oil, divided
• salt and pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 tablespoons curry powder
• ¼ teaspoon cayenne pepper (optional)
• 28 ounces crushed tomatoes
• 1 cup water
• ½ cup light coconut milk ((from a can))
• 3 medium carrots
• 2 russet potatoes ((about 1 lb. or 454 grams))

Instructions

1. Sprinkle salt and pepper on both sides of the oxtails.
2. Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the oxtails in a single layer to the pot, and brown on both sides. (It takes about 5 minutes per side.) Remove them from the pot, and set the oxtails aside on a plate.
3. Don’t clean the pot, there’s a lot of flavor in there! Add ½ tablespoon of oil and cook the onion until softened. It takes about 5 minutes over medium-high heat.
4. Add the garlic, ginger, curry powder, and cayenne to the pot. Stir constantly, and heat until fragrant (about 30 seconds).
5. Turn the stovetop heat down to low. Add the tomatoes, water, coconut milk, and oxtail pieces to the pot. Simmer on low for 3 hours. Partially cover the pot while simmering, leaving the lid just a little askew to let the steam escape.
6. Check on the stew periodically. If the stew is getting too dry while simmering you can add a little more water. (If you keep the heat low enough, you should not need to.)
7. While the curried oxtail stew simmers, peel and cut the potatoes and carrots into chunks.
8. After the simmering time is up, turn the heat up to medium-low and add the carrots and potatoes to the pot. Simmer, with the pot partially covered, until the veggies are tender. This should take about 30-60 minutes more.
9. If desired, garnish with parsley or cilantro and serve on rice. Enjoy!

20. Jamaican Rice and Peas

Quick Jamaican Rice and Peas (Red Beans) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 6

This is a shortcut and slightly Americanized version of Jamaican rice and red beans, a traditional favorite, simply called “rice and peas” in the island nation.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 1/2 to 4 cups cooked rice, any variety (see note)
• 3 to 4 cups cooked small red beans or two 15-ounce cans, drained and rinsed
• 15-ounce can light coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh leaves)
• 2 to 3 scallions, thinly sliced
• 1 to 2 hot chili peppers (Scotch bonnet is traditional, but use jalapeño or serrano if more readily available)
• 1/4 cup chopped fresh parsley or cilantro, optional
• Salt and freshly ground pepper to taste

Instructions

1. Heat the oil in a small soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the rice, beans, coconut milk, curry, and thyme. Bring to a simmer, then cover and cook over low heat for 10 to 15 minutes, or until most of the coconut milk is absorbed. The mixture should be moist but not soupy.
3. Stir in the scallions and optional parsley or cilantro. Season with salt and pepper, and serve.

21. Jerk Turkey Burgers

Jerk Turkey Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT82M · Yield: [‘4’]

These Jerk Turkey Burgers are bursting with bold Jamaican jerk flavors and topped with tropical mango. Tender, juicy, and amazing! A great addition to your summer grilling rotation.

Ingredients

• 1 pound lean ground turkey
• 1/3 cup jerk marinade
• 1/3 cup plain breadcrumbs
• 2 whole scallions (, minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 small ripe mango (, peeled and sliced)

Instructions

1. In a large bowl, combine the turkey, jerk marinade, breadcrumbs, scallions, salt, and pepper.
2. Shape the mixture into 4 flat uniform patties; brush both sides well with oil. Transfer to a baking sheet lined with parchment paper.
3. Place the patties in the refrigerator for at least 1 hour.
4. Preheat grill for medium-high. Oil the grill grates well and cook burgers for 5-6 minutes per side or until cooked through, an internal temperature reaches 165 degrees F, and no longer pink in the center.
5. Serve on buns with mayo and fresh ripe mango!

22. Jamaican Jerk Grilled Vegetables

Jamaican Jerk Grilled Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Yield: [’12’, ’12 servings’]

A delicious sweet and spicy Caribbean-style grilled vegetables recipe

Ingredients

• 1 tablespoon ground allspice
• 1 tablespoon onion powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoon dried thyme
• 1/2 tablespoon kosher salt
• 1/2 tablespoon fresh ground pepper
• 1 medium eggplant (sliced lengthwise)
• 2 medium zucchini (sliced lengthwise)
• 2 portabello mushrooms (stems removed)
• 2 red bell peppers (cored and sliced in half)
• 1 pound of thin asparagus (tough ends snapped off)
• 2-3 tablespoons olive oil
• 2 cups plain nonfat Greek yogurt
• 1/4 cup fresh lime juice + zest of 1 lime
• 1/2 cup minced scallions

Instructions

1. For the spice blend, mix all spices, salt and pepper together in a small bowl.
2. Wash and prepare vegetables as directed. Place vegetables in a very large mixing bowl or on a sheet pan and drizzle with olive oil. Toss gently to coat with oil.
3. Sprinkle spice mix over vegetables and gently toss and rub spice mix into vegetables. Let coated vegetables sit for 10 minutes.
4. Preheat a grill to medium-high heat.
5. Working in batches as necessary, grill vegetables until tender and lightly charred on each side, about 8-10 minutes per batch.
6. Let vegetables cool slightly, and then slice into serving pieces.
7. For yogurt sauce, mix together Greek yogurt, lime juice, zest and scallions. Season with a pinch of salt if desired.
8. Serve with yogurt sauce, and brown basmati rice if desired.

23. Jamaican Chili Caribbean Jerk Chicken

Best Jamaican Chili Caribbean Jerk Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT420M · Total: PT424M · Yield: [’10’, ’10 Servings’]

Enjoy bold Caribbean flavors with this Jamaican Jerk Chicken Chili! Packed with jerk seasoning and tender chicken, it’s a spicy, hearty dish that brings a taste of the islands to your table!

Ingredients

• 2 1/2 pounds Chicken Thighs (Boneless Skinless)
• 1 Green Pepper (chopped)
• 1 Yellow Pepper (chopped)
• 1/2 Onion (diced)
• 1 15 oz Black Beans
• 1 15 oz Kidney Beans
• 1 15 oz Caribbean Beans
• 2 Can Fire Roasted Tomatoes
• 1 cup Jerk Marinade
• 1/4 cup Soy Sauce
• 2 Limes (Juices)
• 1 tbsp. Garlic (minced)
• 1 tbsp. Brown Sugar
• 1 tbsp. Thyme (dried)
• 1 tbsp. Cinnamon
• 1 tbsp. All spice
• 2 Jalapenos (sliced seeds removed)

Instructions

1. Add 1 can of the fire roasted tomatoes into the crockpot.
2. Place the chicken thighs on top of the tomatoes.
3. Add the rest of the ingredients on top of the chicken. Lightly toss to combine.
4. Cover the slow cooker and cook on high for 4 hours or on low for 7 hours.
5. Once the chili is cooked remove the chicken and shred.
6. Place the chicken back into the crockpot and toss to combine.
7. Garnish and enjoy

24. Grilled Jerk Chicken Drumsticks

Grilled Jerk Chicken Drumsticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 bone-in chicken drumsticks, skin-on
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons light soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1-2 Scotch bonnet peppers, minced (adjust to heat)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 scallions, finely chopped (optional)
• Zest of 1 lime (optional)

Instructions

1. 1. In a medium bowl, whisk together olive oil, lime juice, soy sauce, brown sugar, ginger, garlic, thyme, allspice, cinnamon, nutmeg, salt, pepper, and minced Scotch bonnet to make the jerk marinade.
2. 2. Set aside 1/4 cup of the marinade in a small saucepan and bring to a simmer; cook about 2 minutes to kill any bacteria, then set aside to cool for basting.
3. 3. Place the drumsticks in a large resealable bag or dish and pour the remaining marinade over the chicken; seal and refrigerate 2-4 hours (or overnight) to marinate.
4. 4. Preheat the grill to medium-high heat (about 375-400°F / 190-205°C). Lightly oil the grates.
5. 5. Remove the drumsticks from the marinade (discard any marinade that contacted raw chicken). Place on the grill and cook, turning occasionally and basing with the cooked marinade from step 2, until the chicken is charred and reaches 165°F (74°C), about 25-30 minutes.
6. 6. Remove from grill and let rest 5 minutes.
7. 7. Garnish with chopped scallions and lime zest if using; serve.

25. Jamaican Chicken Patties

Jamaican Curry Chicken Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Yield: [’10’, ’10 patties’]

Jamaican curry chicken patties are a popular Caribbean snack that is loved for their bold and spicy flavors. These patties are filled with a delicious mixture of curried chicken and vegetables, all wrapped in a flaky, buttery pastry shell made from scratch.

Ingredients

• 3 cups all-purpose flour
• 2 tsp kosher salt
• 2 tsp granulated sugar
• 1 tsp Jamaican curry powder
• 1 tbsp turmeric powder
• ½ cup 1 stick butter, very cold
• ¼ cup plus 2 tbsp vegetable shortening
• ¾ cup ice water (you may not need it all)
• 1 lb ground chicken
• 3 stalks green onion (finely chopped)
• 1 habanero pepper (finely chopped (remove seeds for less heat))
• 4 cloves garlic (minced)
• 1 medium sweet onion (diced)
• 1 tsp dried thyme
• 1 tsp ginger paste
• 1 tsp allspice
• 1 tbsp curry powder
• 1 tsp turmeric powder
• ½ cup breadcrumbs
• ½ cup chicken broth
• ¼ cup vegetable oil
• salt and pepper (to taste)
• egg wash – One beaten egg and two tbsp water

Instructions Make the Pastry Dough

1. In a large bowl, whisk together the flour, salt, sugar, Jamaican curry powder, and turmeric powder.
2. Using a pastry cutter, food processor, fork or your hands, cut in the cold butter and vegetable shortening until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a few tablespoons at a time, mixing until the dough comes together and is no longer dry. Be careful not to overwork the dough.
4. Divide the dough into two equal portions, flatten them into disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
5. While the dough is chilling, make the chicken filling. In a large skillet, heat the canola oil over medium-high heat.

Make the Filling

1. Add the onion and sauté until the onion begins to soften, about 2-3 minutes. Add the garlic and habanero pepper. Cook for another 30 seconds or until the garlic is fragrant.
2. Add the allspice, curry powder and turmeric powder to the pan and allow the spices to bloom for about 30 seconds.
3. Add the ground chicken and cook until browned and cooked through, stirring occasionally.
4. Add the green onion, thyme, ginger paste, breadcrumbs, and chicken broth. Stir to combine and let simmer until the mixture thickens but is not too dry. If the mixture gets too dry add a little bit more broth or water. If it’s too loose, add a little bit more breadcrumbs.
5. Season with salt and pepper to taste. Remove from heat and let cool.

Assemble the Patties

1. Preheat the oven to 375°F.
2. On a floured surface, roll out one of the dough disks to about 1/8 inch thickness into a rectangular shape. Dust the dough with additional flour as needed to prevent sticking.
3. Fold the dough into thirds like a letter, then turn it 90 degrees and fold into thirds again. Repeat this process 2-3 more times to create layers in the dough, which will make it flaky.
4. Separate dough into 10 equal pieces. Roll out each piece to about 1/8 inch thick circles.
5. Place a spoonful of the chicken filling onto each dough circle, leaving enough space around the edges to seal.
6. Fold the other half of the dough over the filling to enclose it, and press the edges together with your fingers (as we did) or with a fork. Repeat with the remaining dough and filling.
7. Lightly brush the tops of the patties with the egg wash.
8. Place the patties on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown. Let cool for a few minutes. Serve and enjoy!

26. Vegetarian Rasta Pasta

Easy Vegetarian Rasta Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘3’]

Vegetarian rasta pasta is a Jamaican-inspired creamy and spicy pasta dish packed full of flavours. Pasta tossed in a jerk-seasoned cream sauce along with sauteed crunchy mixed bell peppers. This creamy rasta pasta recipe gets ready in under 30 minutes and makes a perfect weeknight dinner.

Ingredients

• 250 gms (or) 2½ Cups Penne Pasta
• Water (to cook pasta)
• 15 gms (or) 1 Tablespoon Butter
• 125 gms (or) 1 Cup Onion (finely chopped)
• 2 cloves Garlic (finely chopped/minced)
• 62 gms (or) ½ Cup Green pepper (green capsicum) (washed, deseeded and sliced)
• 51 gms (or) ⅓ Cup Yellow pepper (yellow capsicum) (washed, deseeded and sliced)
• 65 gms (or) ½ Cup Red pepper (red capsicum) (washed, deseeded and sliced)
• 225 ml Double cream (heavy cream)
• Salt (as required)
• 1 Teaspoon Jerk seasoning (adjust to taste)
• handful Fresh Parsley (finely chopped)
• 40 gms Cheese (mozarella and cheddar) (grated)

Instructions

1. In a large pot, add water, salt and boil over medium-high heat.
2. Bring salted water to a rolling boil.
3. Add pasta and cook as per package instructions until al dente.
4. Save a glass of pasta water and then strain the pasta in a colander.
5. Meanwhile melt butter in a pan/ large skillet over medium heat.
6. Add onion, finely chopped 2 garlic cloves and cook for 5 – 7 minutes or until onion turns soft and translucent.
7. Add green bell peppers, red bell peppers and yellow peppers. Cook for a couple of minutes.
8. Now add cream, stir well and let it simmer for 5 minutes or until the sauce thickens.
9. Add cheese and stir until well combined.
10. Now mix in jerk seasoning, salt and parsley.
11. Add the cooked pasta and mix well until pasta is well coated with the sauce.
12. Enjoy delicious Jamaican rasta pasta.

27. Jamaican Jerk Chicken Tacos

Jamaican Jerk Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘6’]

Jamaican Jerk Citrus Spiced Grilled Chicken Filled Tacos with Pineapple Salsa and Spicy Cream

Ingredients

• 1 1/2 lbs. Chicken Breast
• 2 Tablespoons Oil
• 1/4 cup Lime or Orange Juice
• 2 Tablespoons Jerk Seasoning
• 1 teaspoon Salt
• 1 cup Pineapple
• 1/2 cup Fresh Orange or Mango (peeled and diced)
• 1/4 cup Cilantro (diced)
• 1/2 Jalapeno (diced (optional))
• 3/4 cup Sour Cream
• 2-3 Tablespoons Habanero Hot Sauce or Sriracha
• 6 Small Flour Tortillas (fajita size)

Instructions

1. Place chicken breast, oil, citrus juice, jerk seasoning, and salt in large ziploc bag. Let marinate at least 30 minutes – 8 hours.
2. Heat grill to medium low. Once heated, cook chicken for 5 minutes per side, or until chicken is no longer pink.
3. Remove from grill and let rest for 5 minutes.
4. Place pineapple, orange or mango, cilantro and jalapeno (optional) in bowl and toss until mixed.
5. In small bowl, stir together sour cream and habanero hot sauce or sriracha.
6. To make tacos:
7. Place sliced jerk chicken in flour tortilla and top with pineapple salsa. Drizzle with spicy cream.
8. Drizzle with a squeeze of lime or orange.

28. Vegan Rasta Pasta

Vegan Rasta Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

This quick Jamaican Vegan Rasta Pasta is so filling and full of delicious flavor! Simply toss your favorite pasta in a creamy sauce with vegan “chicken,” bell peppers, green onions, and Caribbean spices. Yum!

Ingredients

• 8 ounces pasta such as penne, ((250g))
• 3 medium garlic cloves, (minced)
• 1 tbsp olive oil
• 1/2 red bell pepper, (sliced)
• 1/2 green bell pepper, (sliced)
• 1/2 yellow bell pepper, (sliced)
• 1/2 cup green onions, (diced, (40g))
• 2 tbsp jerk seasoning
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1 1/2 cups vegan heavy cream, ((350ml))
• 1/4-1/2 cup pasta water, ((60ml))
• 1 cup frozen vegan chicken (optional), (chopped, (240g))
• 1/2 cup vegan parmesan, ((55g))

Instructions

1. Boil the pasta in salted water until it’s al dente (10-12 minutes). Reserve 1/2 cup of pasta water before draining it.
2. Meanwhile, heat a large pan over medium-high heat. Add the oil and then the peppers. Sauté them for 3-4 minutes until they start to soften. Add the garlic and green onions to the pan. Cook them for 1-2 minutes until they become fragrant.
3. Stir in the vegan heavy cream and seasoning. Lower the heat to medium and stir occasionally as the sauce cooks and thickens for about 5 minutes.
4. Add ¼ cup of the pasta water to the sauce and whisk it for a few more minutes until it thickens again. You can add the remaining ¼ cup if you want the sauce a bit thinner. Stir in the vegan parmesan.
5. Stir the vegan chicken throughout the sauce. Let it cook for 2-3 more minutes to heat through. Turn the heat off and fold in the pasta until it’s fully coated. Enjoy with vegan parmesan and green onions on top!

29. Jamaican Coconut Sweet Rice

Jamaican Coconut Sweet Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘6’, ‘6 -8’]

Jasmine rice cooked in vanilla coconut milk and sweetened with a bit of sugar, dusted with toasted coconut.

Ingredients

• 3 cups vanilla coconut milk
• 1 1/2 cups Jasmine rice
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/3 cup toasted coconut

Instructions

1. In a medium saucepan over high heat, bring coconut milk and salt to a boil, taking care not to scald the milk.
2. Stir in rice and sugar and reduce heat to low. Cover and cook, stirring occasionally, for 15 minutes. Or until liquid is completely absorbed. If rice is still too firm add a couple more Tablespoons of milk, cover and cook until it’s the desired consistency.
3. While rice is cookingtoast your coconut. Sprinkle over the top of the rice before serving.

30. Jerk Chicken Salad

Jerk Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 Tbsp Jamaican jerk seasoning
• 1 Tbsp olive oil (for marinade)
• 1 Tbsp fresh lime juice
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 6 cups mixed salad greens
• 1 medium cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 ripe mango, diced
• 1 avocado, diced
• 3 Tbsp olive oil (dressing)
• 2 Tbsp fresh lime juice (dressing)
• 1 tsp honey (dressing)
• 1/2 tsp Dijon mustard (dressing)
• Salt and pepper to taste (dressing)

Instructions

1. 1. In a small bowl, mix jerk seasoning, 1 Tbsp olive oil, 1 Tbsp lime juice, minced garlic, salt, and pepper to form a paste.
2. 2. Pat the chicken thighs dry and coat evenly with the marinade. Let sit 15–30 minutes (or refrigerate up to 2 hours for deeper flavor).
3. 3. While the chicken rests, wash and dry the greens and prepare the salad vegetables: cucumber, red pepper, red onion, cherry tomatoes, mango, and avocado.
4. 4. Heat a large skillet or grill pan over medium-high heat and lightly oil it with a small amount of olive oil.
5. 5. Cook the marinated chicken thighs 5–7 minutes per side, until fully cooked (internal temperature 165°F/74°C). Transfer to a cutting board and rest 5 minutes, then slice.
6. 6. In a large bowl, combine the greens, cucumber, red pepper, onion, and tomatoes.
7. 7. Add the diced mango and avocado to the greens.
8. 8. In a small bowl, whisk together dressing ingredients: 3 Tbsp olive oil, 2 Tbsp lime juice, honey, Dijon mustard, and a pinch of salt and pepper to taste.
9. 9. Drizzle about half of the dressing over the salad and toss to coat evenly. Add more dressing if desired.
10. 10. Top the salad with sliced jerk chicken, then scatter the mango and avocado over the top.
11. 11. Taste and adjust seasoning with a pinch more salt or lime juice if needed.
12. 12. Serve immediately, with extra lime wedges on the side if you like.

31. Fried Plantain

Fried Plantain Recipe (Dodo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 Sides’]

If you’re looking for an easy and flavorful side dish, sharing dish or appetizer that can be made in no time, then fried plantains are the answer. This simple recipe is perfect for when you want to add a little something extra to your meal. Sweet and savoury, cook plantain to add to any meal and make it feel like a special occasion! Try this delicious recipe today and enjoy the sweet taste of fried plantains.Perfect served with a simple sprinkle of salt, or add some extra seasoning if you like.

Ingredients

• 1 large Plantain
• Vegetable oil (I recommend using enough oil to partially submerge the plantain slices. You can shallow fry or deep fry instead.)
• Salt Flakes

Instructions

1. Use a knife to chop both ends off the 1 large Plantain.
2. Score a line down the skin using a knife.
3. Unwrap the peel away from the plantain.
4. Cut the plantain in half at a sharp angle.
5. Continue cutting both halves at ½ cm slices following that angle. Place the vegetable oil in a frying pan and heat until it becomes very hot. If you have a thermometer it should reach 350℉ / 176℃. I like to use enough Vegetable oil to partially submerge the plantain slices. You can shallow fry or deep fry instead.
6. Once the oil is hot, gently add the sliced plantain be careful it doesn’t splash
7. Turn regularly using a metal utensil or fork.
8. Cook until browned
9. Once cooked remove from pan onto a plate lined with kitchen paper towel.
10. The kitchen paper towel helps to remove excess oil. Sprinkle with Salt Flakes.
11. Serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.