If you’re looking to add a little Jamaican flavor to your summer cooking repertoire, we’ve got the recipes you need and will love all year round. From braised oxtail to ackee and saltfish, here are the classic Jamaican recipes you should be cooking now.
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés. Get the recipe for Curried Chicken »
This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat. Get the recipe for Pepper Pot Soup »
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.
Here, a classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb’s umami flavors.
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.
Ackee, Jamaica’s national fruit, is the highlight of this hearty sauté.
These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.
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 »
Full of fiery chiles and warm spices, the all-purpose seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.
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.
Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.
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.
