Add Jamaican Flavor to Your Cooking Repertoire

Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe.

Shrimp pulls double duty here: the shells are used to make the flavorful rundown sauce, and the meat is marinated with citrus and lightly cooked with the pasta. Get the recipe for Spaghetti with Shrimp Rundown Sauce »

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices. Get the recipe for Braised Oxtail with Butter Beans »

Use very ripe organic bananas for these silver-dollar-size fritters, as they will mash the best and create a smooth, sweet batter. Get the recipe for Banana Fritters with Cinnamon-Sugar and Rum »

If you prefer, you can use canned red kidney beans in this satisfying side dish, served alongside Braised Oxtail with Butter Beans. Simply skip the first step and rinse one 15-oz. can of beans before adding them to the pan in step two.

Get the recipe for Jamaican Jerk Roast Turkey »

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.

Aromatic fresh rosemary sets the umami-rich marinade for these lamb loin chops apart. Get the recipe for Rosemary-Jerk Lamb Chops

Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era.

Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.

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.

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.

These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.

Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.

Ackee, Jamaica’s national fruit, is the highlight of this hearty sauté.