Food

17 Dishes to Transport You to Jamaica

Curry, jerk spice, and everything nice

By SAVEUR Editors

Updated: June 6, 2018

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.

Grilled Snapper with Habanero and Scallions — Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe. Get the recipe for Grilled Snapper with Habanero and Scallions »Helen Rosner

Curried Chicken — 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 »Landon Nordeman

Braised Oxtail with Butter Beans — 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 »Matt Taylor-Gross

Pepper Pot Soup — 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 »Matt Taylor-Gross

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. Get the recipe for Stamp and Go »Landon Nordeman

Fricassee Chicken — Though spiced in a familiar, jerk-like marinade, this chicken gets shallow-fried and then cooked down with caramelized aromatics until sticky and spicy-sweet. Get the recipe for Fricassee Chicken »Matt Taylor-Gross

Rosemary-Jerk Lamp Chops — 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. Get the recipe for Rosemary-Jerk Lamp Chops »Matt Taylor-Gross

Coconut Rice and Red Beans — 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 Coconut Rice and Red Beans »Matt Taylor-Gross

Ackee and Saltfish — Ackee, Jamaica's national fruit, is the highlight of this hearty sauté. Get the recipe for Ackee and Saltfish »Landon Nordeman

Johnnycakes — These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish. Get the recipe for Johnnycakes »Landon Nordeman

Banana Fritters with Cinnamon-Sugar and Rum — 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 »Matt Taylor-Gross

Jamaican Jerk Chicken — 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. Get the recipe for Jamaican Jerk Chicken »Todd Coleman

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. Get the recipe for Callaloo and Cheddar Quiches »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. Get the recipe for Conch Soup »Landon Nordeman

Hominy Porridge — Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson. Get the recipe for Hominy Porridge »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. Get the recipe for Vegetable Run-Up »Landon Nordeman

Jamaican Punch — Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era. Get the recipe for Jamaican Punch »Anna Stockwell

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