Jamaican Recipes
20 recipesJamaican cooking blends Taíno, West African, Indian, Chinese and British influences into food that is bold, savory and generous with seasoning. The Taíno slow-smoked meat over pimento wood, the method behind jerk. West African cooks brought ackee and one-pot stews, Indian workers brought curry, and British rule left puddings, buns and a taste for salted fish. Flavor starts with scallion, thyme, garlic, ginger, allspice (called pimento here) and the fruity heat of scotch bonnet peppers. Starches matter: yam, green banana, breadfruit, cassava, plantain and rice cooked with coconut milk and red beans. Breakfast is often ackee and saltfish or cornmeal porridge. Sunday dinner means rice and peas with chicken, and Saturday belongs to a big pot of soup. Celebrations bring curry goat, sorrel drink, rich Christmas cake and spiced Easter bun eaten with cheese. Patties and fried snacks keep lunch breaks moving everywhere.
Staple ingredients
- scotch bonnet peppers
- pimento (allspice)
- thyme and scallion
- coconut milk
- red kidney beans
- yam and green banana
- breadfruit and plantain
- saltfish
Breakfast
Soups
Main Dishes
Jamaican Jerk ChickenJM1 h 30 minMedium
Jamaican Curry GoatJM2 h 55 minMedium
Jamaican Oxtail Stew with Butter BeansJM4 h 30 minMedium
Jamaican Brown Stew ChickenJM1 h 15 minEasy
Jamaican Escovitch FishJM50 minMedium
Jamaican Steamed Fish with Okra and VegetablesJM45 minEasy
Side Dishes
Jamaican Rice and PeasJM1 h 55 minEasy
Jamaican Festival (Sweet Fried Dumplings)JM35 minEasy
Jamaican Fried Ripe PlantainJM15 minEasy
Jamaican Steamed CallalooJM30 minEasy
Breads
Coco Bread (Jamaican Soft Folded Buns)JM1 hMedium
Jamaican Easter Spice Bun with CheeseJM1 h 35 minEasy
Bammy (Jamaican Cassava Flatbread)JM40 minEasy
Desserts
Snacks
Drinks
Common questions
What is Jamaican food known for?
Jerk chicken and pork, curry goat, oxtail, ackee and saltfish, rice and peas and beef patties. The cooking is built on allspice, thyme, scallion and scotch bonnet pepper, with coconut milk in many rice and stew dishes.
What is the national dish of Jamaica?
Ackee and saltfish. Ackee is a soft, buttery fruit that scrambles like eggs when cooked, and it is sautéed with salted cod, onion, tomato and pepper. It is usually eaten at breakfast with fried dumplings, boiled green bananas or roast breadfruit.
Is Jamaican food spicy?
It can be. Scotch bonnet peppers are common, but many cooks add them whole to the pot for fruity aroma with little heat. Jerk is the hottest style, and hot sauce is usually served at the table so each person controls the heat.