Jamaican Breakfast Recipes

Jamaica's most beloved meal isn't a jerk lunch or dinner—it's breakfast. These hearty breakfast dishes, born of the island's unique history, are one of the world's most satisfying ways to begin the day. They first appeared in our November 2011 issue with Betsy Andrews's story Good Morning Jamaica.

Johnnycakes
Johnnycakes
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.Landon Nordeman
Hominy Porridge
Hominy Porridge
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.Landon Nordeman
Callaloo and Cheddar Quiches
Callaloo and Cheddar Quiches
Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.Landon Nordeman
Curried Chicken
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafes.Landon Nordeman
Stamp and Go
These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.Landon Nordeman
Ackee and Saltfish
Ackee, Jamaica's national fruit, is the highlight of this hearty sauté.Landon Nordeman
Conch Soup
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.Landon Nordeman
Bass in Escovitch
Tart, spicy escovitch sauce is the perfect foil for mild, flaky whole fish, either baked or fried, as in the popular Jamaican hawker breakfast.Landon Nordeman
Vegetable Run-Up
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.Landon Nordeman