JM Top 10 traditional Jamaican recipes.

Ingredients

• 1 lb / 450 g chicken
• 1 tsp–2 tbsp allspice, to taste
• Scotch bonnet, as needed
• thyme, as needed
• 1 tsp–2 tbsp garlic, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Jerk Chicken until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• ackee, as needed
• 1 lb / 450 g saltfish
• 1–2 cups prepared onion
• 1–2 cups prepared peppers
• 1–2 cups prepared tomato
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Ackee and Saltfish and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Ackee and Saltfish warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g goat
• 1 tsp–2 tbsp curry powder, to taste
• 1½–2 cups potatoes
• thyme, as needed
• Scotch bonnet, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the goat and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups rice
• 1½–2 cups kidney beans
• 1–3 cups coconut milk
• thyme, as needed
• 1–2 cups prepared scallions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Rice and Peas and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• enough pastry for serving or wrapping
• 1 lb / 450 g ground beef
• 1 tsp–2 tbsp curry powder, to taste
• 1 portion thyme
• 1 portion chili
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Jamaican Patties and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Jamaican Patties warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g fish
• 1 tsp–2 tbsp vinegar, to taste
• 1–2 cups prepared carrots
• 1–2 cups prepared onions
• 1–2 cups prepared peppers
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Escovitch Fish and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Escovitch Fish warm, fresh or chilled depending on the traditional style.

Ingredients

• cornmeal, as needed
• 2 cups flour
• 1 tsp–2 tbsp sugar, to taste
• 1–3 cups milk
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the cornmeal for Festival.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1 lb / 450 g oxtail
• 1½–2 cups butter beans
• thyme, as needed
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp spices, to taste
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the oxtail and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• callaloo, as needed
• 1–2 cups prepared spinach
• 1–2 cups prepared onion
• 1 tsp–2 tbsp garlic, to taste
• 1–2 cups prepared peppers
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Callaloo in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1½–2 cups cassava
• 1 tsp–2 tbsp salt, to taste
• 1–3 cups coconut milk optional
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Bammy in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.