22 Delicious Jamaican Food Recipes Made Easy

Hungry for something new and exciting? Jamaican cuisine brings the vibrant flavors of the Caribbean right to your kitchen with these 22 easy-to-follow recipes. From comforting jerk chicken to tropical fruit desserts, you’ll discover delicious dishes perfect for weeknight dinners or weekend feasts. Let’s dive in and bring some island warmth to your table!

Jamaican Jerk Chicken

Kindling memories of Caribbean sunshine and spice-laden breezes, Jamaican Jerk Chicken embodies the vibrant soul of island cooking. This iconic dish transforms humble chicken into a masterpiece of complex heat and aromatic sweetness. Perfectly balanced between fiery scotch bonnet peppers and fragrant allspice, it delivers an unforgettable culinary journey.

Ingredients

– 3 lbs chicken thighs
– 6 scotch bonnet peppers
– 1 cup scallions
– 4 garlic cloves
– 2 tbsp fresh thyme
– 1 tbsp ground allspice
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1/2 cup soy sauce
– 1/4 cup orange juice
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 1 tbsp white vinegar

Instructions

1. Combine scotch bonnet peppers, scallions, garlic cloves, fresh thyme, ground allspice, ground cinnamon, ground nutmeg, soy sauce, orange juice, brown sugar, vegetable oil, and white vinegar in a food processor.
2. Blend the mixture on high speed for 45 seconds until it forms a smooth, vibrant marinade.
3. Place 3 lbs chicken thighs in a large resealable plastic bag and pour the marinade over them.
4. Press out excess air, seal the bag tightly, and refrigerate for 8 hours to allow flavors to penetrate deeply.
5. Preheat your grill to medium-high heat, maintaining a consistent 375°F temperature.
6. Remove chicken from marinade, letting excess drip off while reserving the marinade for basting.
7. Grill chicken thighs for 6 minutes on one side until grill marks appear and edges begin to caramelize.
8. Flip chicken and brush generously with reserved marinade using a clean brush.
9. Continue grilling for another 6 minutes, then reduce heat to medium (325°F) and move chicken to indirect heat.
10. Cook for 15 additional minutes, basting every 5 minutes, until internal temperature reaches 165°F when tested with an instant-read thermometer.
11. Transfer chicken to a clean platter and rest for 5 minutes to redistribute juices.

Remarkably tender beneath its charred exterior, the chicken yields to reveal succulent, spice-infused meat that dances between sweet and fiery notes. Serve it nestled alongside coconut rice and fried plantains for an authentic island feast, or shred it over fresh greens for a vibrant salad that captures Jamaica’s essence in every bite.

Easy Jamaican Rice and Peas

Unmistakably aromatic and deeply comforting, this Jamaican classic transforms humble ingredients into a vibrant celebration of Caribbean flavors. Using coconut milk as its luxurious base and Scotch bonnet pepper for subtle heat, this dish delivers authentic island character with remarkable ease for the home cook.

Ingredients

– 2 cups long-grain white rice
– 1 cup dried kidney beans
– 1 can (13.5 oz) coconut milk
– 4 cups water
– 1 small yellow onion
– 3 cloves garlic
– 2 scallions
– 1 tbsp fresh thyme leaves
– 1 whole Scotch bonnet pepper
– 1 tsp ground allspice
– 1 tbsp vegetable oil
– 1 tsp salt

Instructions

1. Rinse 1 cup dried kidney beans under cold running water until water runs clear.
2. Place rinsed beans in a large bowl and cover with 4 inches of cold water, then soak for 8 hours or overnight.
3. Drain soaked beans and transfer to a large heavy-bottomed pot.
4. Add 4 cups fresh water to the pot with the beans.
5. Bring beans to a boil over high heat, then reduce heat to maintain a gentle simmer.
6. Cook beans uncovered for 60-75 minutes until tender but not mushy.
7. While beans cook, finely dice 1 small yellow onion and mince 3 cloves garlic.
8. Thinly slice 2 scallions, separating white and green parts.
9. Heat 1 tablespoon vegetable oil in a small skillet over medium heat.
10. Sauté diced onion and scallion whites for 4-5 minutes until translucent.
11. Add minced garlic and cook for 1 additional minute until fragrant.
12. Drain cooked beans, reserving 2 cups of the cooking liquid.
13. Return beans to the pot along with the reserved cooking liquid.
14. Stir in the sautéed onion mixture, 1 can coconut milk, 1 tablespoon fresh thyme leaves, 1 teaspoon ground allspice, and 1 teaspoon salt.
15. Add 1 whole Scotch bonnet pepper to the pot without piercing it to control heat level.
16. Bring mixture to a boil over high heat, then immediately reduce to low heat.
17. Rinse 2 cups long-grain white rice under cold water until water runs clear to remove excess starch.
18. Stir rinsed rice into the bean mixture until evenly distributed.
19. Cover pot tightly with a lid and simmer on low heat for 25 minutes without lifting the lid.
20. Remove pot from heat and let stand covered for 10 minutes to complete steaming.
21. Fluff rice gently with a fork, then stir in sliced scallion greens.
22. Carefully remove the whole Scotch bonnet pepper before serving.

Hearty yet surprisingly light, this rice and peas achieves perfect separation between grains while the beans remain distinct yet tender. The coconut milk creates a creamy backdrop that carries the aromatic thyme and allspice beautifully, with just a whisper of heat from the Scotch bonnet. Serve alongside grilled jerk chicken or as a bed for curry goat to create an authentic Jamaican meal that transports you to the islands with every bite.

Simple Jamaican Beef Patties

Tender, golden pastry encasing a warmly spiced filling, these Jamaican beef patties bring the vibrant flavors of the Caribbean to your kitchen with remarkable simplicity. The flaky crust, achieved through a unique dough technique, contrasts beautifully with the savory, aromatic beef mixture inside. Perfect for gatherings or a satisfying weeknight meal, they transport you to sun-drenched islands with every bite.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter
– 1/2 cup ice water
– 1 teaspoon turmeric
– 1 pound ground beef
– 1 medium yellow onion
– 2 cloves garlic
– 1 tablespoon curry powder
– 1 teaspoon thyme
– 1/2 teaspoon allspice
– 1/4 teaspoon cayenne pepper
– 1/2 cup beef broth
– 1 large egg

Instructions

1. Combine 2 cups all-purpose flour and 1 teaspoon turmeric in a large mixing bowl.
2. Cut 1/2 cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 1/2 cup ice water while stirring with a fork until a shaggy dough forms.
5. Turn the dough onto a lightly floured surface and knead gently for 30 seconds until it comes together.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes to ensure flaky layers.
7. Finely chop 1 medium yellow onion and mince 2 cloves garlic while the dough chills.
8. Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a wooden spoon.
9. Cook the beef for 5-7 minutes until no pink remains, then drain excess fat.
10. Add the chopped onion and minced garlic to the skillet, cooking for 3-4 minutes until softened.
11. Stir in 1 tablespoon curry powder, 1 teaspoon thyme, 1/2 teaspoon allspice, and 1/4 teaspoon cayenne pepper, toasting the spices for 1 minute until fragrant.
12. Pour in 1/2 cup beef broth and simmer for 5 minutes until the liquid reduces slightly.
13. Remove the skillet from heat and let the filling cool completely to prevent soggy pastry.
14. Preheat your oven to 375°F and line a baking sheet with parchment paper.
15. Divide the chilled dough into 8 equal portions on a floured surface.
16. Roll each portion into a 6-inch circle about 1/8-inch thick.
17. Place 1/4 cup of the cooled beef mixture in the center of each dough circle.
18. Fold the dough over the filling to create a half-moon shape.
19. Press the edges firmly together with your fingers.
20. Crimp the edges with a fork to seal completely and create a decorative pattern.
21. Whisk 1 large egg with 1 tablespoon water to create an egg wash.
22. Brush each patty lightly with the egg wash for a golden finish.
23. Cut 2-3 small slits in the top of each patty to allow steam to escape during baking.
24. Bake at 375°F for 25-30 minutes until the pastry is golden brown and flaky.
25. Transfer the patties to a wire rack and let cool for 10 minutes before serving.

Flaky, buttery layers give way to a deeply spiced beef filling that balances warmth from the curry and subtle heat from the cayenne. The crisp exterior contrasts beautifully with the moist, savory interior, making these patties equally satisfying warm from the oven or at room temperature. Serve them alongside a crisp mango salad or with a dollop of spicy pepper relish for an authentic Caribbean experience that transforms ordinary meals into tropical celebrations.

Quick Jamaican Curry Goat

Crafted with the vibrant spirit of Caribbean cuisine, this Quick Jamaican Curry Goat transforms traditional flavors into an accessible weeknight masterpiece. Succulent goat meat simmers in an aromatic blend of spices, creating a dish that’s both deeply comforting and elegantly spiced. Perfect for those seeking an exotic yet approachable culinary adventure, it promises to transport your senses to sun-drenched Jamaican kitchens.

Ingredients

– 2 lbs goat meat, cubed
– 3 tbsp vegetable oil
– 2 tbsp Jamaican curry powder
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 scotch bonnet pepper, whole
– 1 tbsp fresh thyme leaves
– 1 tsp ground allspice
– 1 cup coconut milk
– 2 cups water
– 2 potatoes, cubed
– 2 carrots, sliced
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat the goat meat completely dry with paper towels to ensure proper browning.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear goat meat in batches for 3-4 minutes per side until deeply browned, transferring to a plate.
4. Add diced onion to the pot and sauté for 4 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add Jamaican curry powder and toast for 30 seconds to awaken the spices.
7. Return all goat meat and accumulated juices to the pot.
8. Add whole scotch bonnet pepper, fresh thyme leaves, and ground allspice.
9. Pour in coconut milk and water, scraping any browned bits from the pot bottom.
10. Bring to a boil, then reduce heat to maintain a gentle simmer.
11. Cover and simmer for 1 hour and 15 minutes until meat is fork-tender.
12. Add cubed potatoes and sliced carrots to the pot.
13. Season with salt and black pepper, stirring to combine.
14. Simmer uncovered for 25 minutes until vegetables are tender and sauce has thickened.
15. Remove the scotch bonnet pepper before serving to control heat level.
The resulting curry boasts fall-apart tender meat enveloped in a richly spiced, creamy sauce that clings beautifully to each piece. Serve over fragrant jasmine rice with a side of fried plantains for contrasting textures, or spoon into warm roti for an authentic Caribbean experience that celebrates the harmonious balance of heat and sweetness.

Classic Jamaican Oxtail Stew

Rich with Caribbean soul and slow-cooked to perfection, this Jamaican oxtail stew embodies comfort in its most luxurious form. Tender oxtails simmer for hours in a deeply spiced broth until the meat falls effortlessly from the bone. Each spoonful delivers a symphony of flavors that will transport your senses straight to the islands.

Ingredients

– 3 pounds oxtails
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 scotch bonnet peppers, whole
– 2 tablespoons brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon allspice berries
– 4 cups beef broth
– 2 carrots, sliced
– 1 can butter beans, drained
– 2 tablespoons tomato paste
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Pat oxtails completely dry with paper towels and season evenly with salt and black pepper.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear oxtails in batches for 4-5 minutes per side until deeply browned, being careful not to overcrowd the pot.
4. Remove oxtails and set aside, then reduce heat to medium.
5. Add diced onion to the pot and cook for 5 minutes until translucent.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Add brown sugar and cook for 2 minutes until caramelized and bubbling.
8. Stir in tomato paste and cook for 1 minute to deepen its flavor.
9. Return oxtails to the pot along with any accumulated juices.
10. Add soy sauce, Worcestershire sauce, dried thyme, and allspice berries.
11. Pour in beef broth, ensuring oxtails are fully submerged.
12. Add whole scotch bonnet peppers without piercing them to control heat level.
13. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours.
14. Add sliced carrots and continue simmering for 30 minutes until tender.
15. Stir in drained butter beans and cook for 15 minutes until heated through.
16. Remove scotch bonnet peppers before serving.
When properly prepared, the oxtail yields to the gentlest pressure, its rich marrow enriching the velvety sauce that clings to each component. Serve this magnificent stew over creamy mashed potatoes or coconut rice to absorb every drop of the complex, spiced gravy, creating a meal that comforts and impresses in equal measure.

Jamaican Ackee and Saltfish

Elegant yet deeply comforting, Jamaican Ackee and Saltfish presents a vibrant tapestry of flavors where the creamy texture of ackee fruit meets the savory intensity of salt-cured cod, creating a dish that sings with Caribbean soul while maintaining sophisticated balance. This traditional breakfast staple transforms humble ingredients into something truly extraordinary, offering a taste of island warmth in every bite.

Ingredients

– 8 ounces salt cod
– 1 can (19 ounces) ackee, drained
– 2 tablespoons vegetable oil
– 1 medium yellow onion, thinly sliced
– 1 bell pepper, thinly sliced
– 2 scallions, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, whole
– 1 teaspoon dried thyme
– 1/4 teaspoon black pepper
– 2 tomatoes, chopped

Instructions

1. Place salt cod in a medium bowl and cover with cold water, then refrigerate for 24 hours, changing water every 8 hours to remove excess salt.
2. Drain soaked cod and transfer to a saucepan, covering with fresh water by 1 inch.
3. Bring cod to a boil over medium-high heat, then reduce to simmer and cook for 20 minutes until fish flakes easily.
4. Drain cooked cod and let cool until comfortable to handle, about 10 minutes.
5. Flake cod into small pieces, carefully removing any bones and skin.
6. Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
7. Add sliced onion and bell pepper, sautéing for 5 minutes until vegetables begin to soften.
8. Stir in chopped scallions, minced garlic, whole Scotch bonnet pepper, dried thyme, and black pepper, cooking for 2 minutes until fragrant.
9. Add chopped tomatoes and cook for 3 minutes until they begin to break down.
10. Gently fold in flaked cod and cook for 2 minutes to combine flavors.
11. Carefully add drained ackee to the skillet, gently stirring to incorporate without breaking the delicate fruit.
12. Cook for 3-4 minutes until ackee is heated through but still maintains its shape.
13. Remove whole Scotch bonnet pepper before serving to control heat level.

Perfectly balanced between creamy and flaky textures, the ackee’s subtle butteriness contrasts beautifully with the saltfish’s savory depth, while the aromatic vegetables provide bright counterpoints. Consider serving alongside fried plantains and hard dough bread for a traditional Jamaican breakfast, or spoon over rice for a satisfying dinner that transports you straight to the islands.

Easy Jamaican Callaloo

For those seeking vibrant Caribbean flavors without complexity, this Jamaican callaloo offers both elegance and approachability. Fresh callaloo leaves create the foundation for a dish that balances earthy greens with aromatic spices, delivering authentic island taste through straightforward technique. Following traditional preparation methods ensures each component shines while harmonizing beautifully in the final dish.

Ingredients

– 1 lb fresh callaloo leaves
– 2 tbsp coconut oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 scotch bonnet pepper
– 1 cup coconut milk
– 1 tsp fresh thyme leaves
– ½ tsp ground allspice
– 1 tsp salt

Instructions

1. Rinse 1 lb fresh callaloo leaves under cold running water to remove any grit, then pat dry with paper towels.
2. Stack 6-8 callaloo leaves at a time, roll them tightly into a cigar shape, and slice crosswise into ¼-inch ribbons.
3. Heat 2 tbsp coconut oil in a large skillet over medium heat until it shimmers and flows easily across the surface.
4. Dice 1 medium yellow onion into ¼-inch pieces and sauté in the hot oil for 4-5 minutes until translucent.
5. Mince 3 cloves garlic and add to the skillet, cooking for 1 minute until fragrant but not browned.
6. Add the sliced callaloo leaves to the skillet in batches, stirring constantly as they wilt to ensure even cooking.
7. Pierce 1 scotch bonnet pepper with a knife tip to release flavor without bursting, then add whole to the greens.
8. Pour in 1 cup coconut milk, stirring to combine all ingredients thoroughly.
9. Strip 1 tsp fresh thyme leaves from their stems directly into the skillet for maximum aromatic impact.
10. Sprinkle ½ tsp ground allspice and 1 tsp salt evenly over the mixture, stirring to distribute spices.
11. Reduce heat to low, cover the skillet, and simmer for 15 minutes until greens are tender but still vibrant.
12. Remove the scotch bonnet pepper carefully using tongs before serving to control heat level.

Melt-in-your-mouth tender greens carry the subtle heat of scotch bonnet and aromatic warmth of allspice, while coconut milk provides a creamy counterpoint to the earthy callaloo. Consider serving alongside grilled fish for a complete Caribbean meal, or spoon over rice to absorb every drop of the flavorful cooking liquid.

Jamaican Rum Cake Delight

Decadent and aromatic, this Jamaican Rum Cake Delight captures the essence of Caribbean indulgence with its rich, buttery crumb and sophisticated rum-infused glaze. Perfect for holiday gatherings or special occasions, this dessert balances deep molasses notes with the warm, complex flavors of aged rum. Each slice offers a moist, tender texture that melts effortlessly on the palate.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 1 ½ cups granulated sugar
• 4 large eggs
• ½ cup whole milk
• ½ cup dark rum
• 1 tsp vanilla extract
• 2 tsp baking powder
• ½ tsp salt
• ½ cup brown sugar
• ¼ cup water

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch Bundt pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt until fully combined.
3. Using an electric mixer, cream 1 cup unsalted butter with 1 ½ cups granulated sugar on medium speed for 3 minutes until light and fluffy.
4. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, beginning and ending with the dry ingredients, and mix on low speed just until combined.
6. Stir in 1 tsp vanilla extract and ¼ cup dark rum until the batter is smooth and uniform.
7. Pour the batter into the prepared Bundt pan and tap it gently on the counter to release any air bubbles.
8. Bake for 45–50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown.
9. While the cake bakes, combine ½ cup brown sugar, ¼ cup water, and remaining ¼ cup dark rum in a small saucepan over medium heat.
10. Bring the syrup to a simmer, stirring constantly until the sugar dissolves completely, then remove from heat.
11. Once the cake is out of the oven, poke holes all over the top with a skewer and slowly brush the warm rum syrup over the surface, allowing it to soak in.
12. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.

Yielded with a luxuriously moist crumb and deep caramel undertones, this cake’s glaze seeps into every layer, creating an irresistible richness. For an elegant presentation, dust with powdered sugar or serve alongside a scoop of vanilla bean ice cream to complement the rum’s warmth.

Flavorful Jamaican Fried Dumplings

Jamaican fried dumplings offer a delightful departure from everyday breads, with their golden-brown crust giving way to a surprisingly tender, fluffy interior that carries subtle savory notes. Just the right balance of crisp exterior and soft crumb makes these versatile morsels perfect for pairing with everything from breakfast eggs to evening stews. Their simple ingredient list belies the complex texture and flavor that emerges through proper technique and careful frying.

Ingredients

– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1 tbsp granulated sugar
– 3/4 cup water
– 2 cups vegetable oil

Instructions

1. Combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon granulated sugar in a large mixing bowl.
2. Gradually add 3/4 cup water while mixing with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for exactly 3 minutes until smooth and elastic.
4. Divide the dough into 8 equal portions and roll each into a smooth ball.
5. Flatten each ball to 1/2-inch thickness between your palms.
6. Heat 2 cups vegetable oil in a heavy-bottomed skillet to 350°F, checking with a deep-fry thermometer.
7. Carefully place 4 dumplings into the hot oil without crowding the pan.
8. Fry for 3-4 minutes until the bottoms turn golden brown.
9. Flip each dumpling using tongs and fry for another 3-4 minutes until uniformly golden.
10. Remove dumplings with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Repeat the frying process with the remaining 4 dumplings.
12. Let the dumplings rest for 5 minutes before serving.
Such satisfying dumplings achieve their signature crisp shell while maintaining a wonderfully soft, bread-like interior that makes them ideal for sopping up sauces or enjoying with morning coffee. Serve them warm alongside ackee and saltfish for an authentic Jamaican breakfast, or split and toast them the next day for a delightful textural contrast that holds up beautifully to butter or jam.

Simple Jamaican Escovitch Fish

Vibrant and aromatic, this Jamaican escovitch fish celebrates the island’s bold culinary heritage through its perfect balance of tangy, spicy, and savory notes. The dish transforms simple fish fillets into a colorful centerpiece with a quick-pickled vegetable topping that sings with Caribbean flair. Perfect for weeknight dinners or entertaining, it brings tropical sunshine to any table with minimal effort and maximum flavor impact.

Ingredients

– 4 (6-ounce) red snapper fillets
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 cup all-purpose flour
– 1/2 cup vegetable oil
– 1 large yellow onion
– 2 medium carrots
– 1 Scotch bonnet pepper
– 1/2 cup white vinegar
– 1/4 cup water
– 1 teaspoon whole allspice berries
– 1/2 teaspoon whole black peppercorns

Instructions

1. Pat 4 red snapper fillets completely dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Dredge each seasoned fillet in 1/4 cup all-purpose flour, shaking off any excess to ensure a light, even coating that will create a delicate crust.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it shimmers and reaches 350°F, testing with a drop of flour that should sizzle immediately.
4. Carefully place 2 fillets in the hot oil and fry for 3-4 minutes until the bottom develops a golden-brown crust and edges appear crispy.
5. Flip fillets using a fish spatula and cook for another 3-4 minutes until the flesh flakes easily with a fork and internal temperature reaches 145°F.
6. Transfer cooked fillets to a paper towel-lined plate and repeat the frying process with remaining 2 fillets.
7. Thinly slice 1 large yellow onion into half-moons and julienne 2 medium carrots into matchsticks while the second batch of fish cooks.
8. Remove all but 2 tablespoons of oil from the skillet and return to medium heat, adding sliced onion and carrots to sauté for 4-5 minutes until slightly softened.
9. Add 1 whole Scotch bonnet pepper (do not break to control heat level), 1/2 cup white vinegar, 1/4 cup water, 1 teaspoon whole allspice berries, and 1/2 teaspoon whole black peppercorns to the skillet.
10. Bring the vinegar mixture to a simmer and cook for 5-6 minutes until vegetables are tender-crisp and liquid has reduced by half, creating a vibrant escovitch sauce.
11. Spoon the hot vegetable mixture and sauce evenly over the fried fish fillets, allowing the acidic marinade to penetrate the crispy skin.
12. Let the dish rest for 5 minutes before serving to allow flavors to meld and the fish to absorb the tangy escovitch flavors. Marvel at how the crispy fish fillets provide the perfect textural contrast to the tangy, quick-pickled vegetables that crown each serving. The Scotch bonnet pepper infuses just enough warmth to complement without overwhelming, while the allspice berries lend their distinctive Jamaican aroma. For a stunning presentation, serve alongside coconut rice and fried plantains to create a complete Caribbean feast that transports diners to island shores with every bite.

Jamaican Brown Stew Chicken

Aromatic and deeply satisfying, Jamaican Brown Stew Chicken offers a symphony of Caribbean flavors that transforms humble ingredients into an extraordinary meal. This traditional dish balances savory, sweet, and spicy notes through a slow-cooking process that yields fall-off-the-bone tenderness.

Ingredients

• 2 pounds chicken thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, whole
• 1 tablespoon brown sugar
• 1 teaspoon thyme
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 2 carrots, sliced
• 1 green bell pepper, sliced

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season chicken evenly on all sides with salt and black pepper.
3. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
4. Place chicken skin-side down and cook undisturbed for 6-8 minutes until deeply browned.
5. Flip chicken and cook for another 4-5 minutes until browned on the second side.
6. Remove chicken from pot and set aside, leaving rendered fat in the pot.
7. Add sliced onion to the hot oil and cook for 4 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Sprinkle brown sugar over onions and cook for 2 minutes until caramelized.
10. Return chicken to the pot along with any accumulated juices.
11. Add whole scotch bonnet pepper, thyme, chicken broth, soy sauce, and ketchup.
12. Bring liquid to a boil, then reduce heat to maintain a gentle simmer.
13. Cover pot and simmer for 45 minutes, turning chicken halfway through cooking.
14. Add sliced carrots and green bell pepper to the pot.
15. Continue simmering uncovered for 15 minutes until vegetables are tender and sauce has thickened.
16. Remove scotch bonnet pepper before serving to control heat level.

You’ll find the chicken becomes incredibly tender while absorbing the complex sauce, creating layers of savory depth with subtle sweetness. This stew pairs beautifully with coconut rice or fried plantains for an authentic Caribbean experience that transports your taste buds to tropical shores.

Quick Jamaican Bammy

Glistening with golden-brown perfection, this quick Jamaican bammy transforms humble cassava into elegant, gluten-free flatbreads that capture the island’s vibrant spirit in every tender, slightly chewy bite. Traditionally requiring days of preparation, our streamlined version delivers authentic texture and subtle nutty sweetness in under an hour, making Caribbean culinary magic accessible to any home cook. These versatile cassava cakes pair beautifully with everything from spicy jerk chicken to fresh seafood, bringing a taste of tropical sophistication to your table.

Ingredients

– 2 cups cassava flour
– 1 cup coconut milk
– 1/2 cup water
– 1 teaspoon salt
– 2 tablespoons coconut oil
– 1/4 cup vegetable oil

Instructions

1. Combine 2 cups cassava flour and 1 teaspoon salt in a large mixing bowl, whisking thoroughly to eliminate any lumps and ensure even distribution.
2. Gradually pour in 1 cup coconut milk while stirring constantly with a wooden spoon until the mixture forms coarse crumbs.
3. Add 1/2 cup water slowly, kneading by hand for 3-4 minutes until the dough becomes smooth, pliable, and pulls away cleanly from the bowl’s sides.
4. Divide the dough into 8 equal portions, rolling each into a ball before flattening into 1/4-inch thick discs approximately 4 inches in diameter.
5. Heat a large skillet over medium heat and add 1 tablespoon coconut oil, swirling to coat the surface evenly when the oil shimmers.
6. Cook 2-3 bammy discs at a time for 4-5 minutes per side until golden-brown spots appear and the edges become slightly crisp.
7. Transfer the cooked bammy to a plate and repeat with remaining discs, adding remaining coconut oil between batches as needed to prevent sticking.
8. Fill a separate skillet with 1/4 cup vegetable oil heated to 350°F, verified using a kitchen thermometer for optimal frying temperature.
9. Fry each pre-cooked bammy for 1-2 minutes per side until puffed and deeply golden, monitoring oil temperature to maintain consistent heat.
10. Drain the fried bammy on a wire rack set over a baking sheet for 2-3 minutes, allowing excess oil to drip off while keeping the texture crisp. Now these golden cassava cakes reveal their magic: the initial pan-toasting creates a delicate crust while the quick frying transforms them into wonderfully chewy, slightly springy discs with subtle coconut undertones. Serve them warm alongside grilled fish for traditional authenticity, or slice into wedges to scoop up spicy stews—their neutral canvas beautifully complements bold Caribbean flavors while maintaining structural integrity even when generously sauced.

Tasty Jamaican Festival Bread

Oozing with golden-brown charm and fragrant with warm spices, Jamaican Festival Bread offers a delightful Caribbean twist on traditional fried dough. These slightly sweet, torpedo-shaped treats boast a crisp exterior that gives way to a soft, pillowy interior, making them irresistible alongside savory dishes or enjoyed solo. Their subtle sweetness comes from a careful balance of cornmeal and sugar, creating a versatile companion to both spicy jerk chicken and cooling tropical drinks.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup fine cornmeal
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 3/4 cup whole milk
– 1 large egg
– 2 tablespoons melted unsalted butter
– 4 cups vegetable oil

Instructions

1. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup fine cornmeal, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg until fully combined.
2. Create a well in the center of the dry ingredients and pour in 3/4 cup whole milk, 1 large egg, and 2 tablespoons melted unsalted butter.
3. Using a wooden spoon, gradually incorporate the wet ingredients into the dry mixture until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth and slightly elastic.
5. Divide the dough into 12 equal portions and roll each into 4-inch long torpedo shapes, ensuring smooth surfaces without cracks.
6. Pour 4 cups vegetable oil into a heavy-bottomed pot and heat to 350°F, using a deep-fry thermometer to monitor temperature accurately.
7. Carefully place 3-4 dough shapes into the hot oil and fry for 3-4 minutes, turning occasionally until golden brown on all sides.
8. Remove the fried breads using a slotted spoon and drain on a wire rack set over a baking sheet for optimal crispness.
9. Repeat the frying process with remaining dough, allowing oil temperature to return to 350°F between batches.
10. Serve the festival bread warm within 15 minutes of frying for best texture.

Heavenly when fresh from the fryer, these golden delights offer a satisfying contrast between their crisp, slightly blistered crust and tender, cake-like interior. The subtle cornmeal texture provides gentle graininess that complements the warm nutmeg fragrance, while their slender shape makes them perfect for dipping into spicy sauces or sweet syrups. Consider serving them alongside grilled fish with a squeeze of lime for a bright Caribbean-inspired meal that celebrates both sweet and savory flavors in perfect harmony.

Easy Jamaican Red Pea Soup

Elegant yet deeply comforting, this Jamaican red pea soup transforms humble ingredients into a vibrant, aromatic masterpiece that warms both kitchen and soul with its rich coconut broth and tender vegetables. Every spoonful reveals layers of complex flavor, from the earthy red kidney beans to the subtle heat of scotch bonnet pepper, creating a dish that feels simultaneously nourishing and celebratory.

Ingredients

– 1 cup dried red kidney beans
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 scotch bonnet pepper, whole
– 2 stalks celery, chopped
– 2 medium carrots, chopped
– 1 large sweet potato, peeled and cubed
– 6 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups spinach leaves

Instructions

1. Rinse 1 cup dried red kidney beans under cold water and place them in a large bowl.
2. Cover the beans with 3 inches of water and soak for 8 hours at room temperature.
3. Drain the soaked beans and rinse them thoroughly in a colander.
4. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
5. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Add the drained kidney beans, 2 chopped celery stalks, and 2 chopped carrots to the pot.
8. Pour in 6 cups vegetable broth and bring to a boil over high heat.
9. Reduce heat to low, cover the pot, and simmer for 1 hour until beans are tender.
10. Add 1 cubed sweet potato, 1 whole scotch bonnet pepper, 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
11. Simmer uncovered for 20 minutes until sweet potato is fork-tender.
12. Stir in 1 can coconut milk and 2 cups spinach leaves, cooking for 3 minutes until spinach wilts.
13. Remove the scotch bonnet pepper carefully using tongs.
14. Ladle the soup into bowls and serve immediately.

A velvety coconut broth envelops each spoonful, while the tender sweet potato chunks and kidney beans create a satisfying texture contrast. For an elegant presentation, garnish with fresh thyme sprigs and serve with crusty bread to soak up the richly spiced liquid, making this soup equally suitable for casual weeknights or sophisticated dinner parties.

Conclusion

More than just recipes, this collection brings the vibrant flavors of Jamaica right to your kitchen. We hope these easy-to-follow dishes inspire you to explore new tastes and create memorable meals. Don’t forget to share your favorite recipe in the comments below and pin this article on Pinterest to save these delicious ideas for later!