Jamaican Recipes

Starter: Jerked Chicken with Mango & Avocado Salad



• 1 6 ounce chicken breast
• 1/4 cup jerk marinade
• 1 tablespoon oil
• 1 lemon (juice and zest)
• 1 tablespoon oil
• 1 teaspoon honey
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 2 handfuls romaine lettuce (chopped)
• 1 mango (peeled, pitted, and cut into bite sized pieces)
• 1 avocado (peeled, pitted, and cut into bite sized pieces)
• 1/4 kidney beans (rinsed and drained)

• Marinate the chicken in the jerk marinade for 20 minutes to overnight.
• Heat the oil in a pan.
• Add the chicken and saute until golden brown on both sides, about 3-5 minutes per side.
• Mix the lemon juice, lemon zest, oil, honey, dijon mustard, salt and pepper.
• Assemble salad and pour on dressing.
• Top with sliced jerked chicken.

Starter: Jamaican Cabbage and Shrimp


A quick stir fried cabbage seasoned with aromatic spices and topped with sauté shrimp . A Delicious side dish to accompany any meal.


• 1 pound Large Shrimp peeled and deveined
• 2-3 bacon slices cut in 3-4 pieces
• 2 tablespoons or more cooking oil
• 1 whole scotch bonnet pepper
• 1 teaspoons paprika
• 1-2 teaspoons fresh thyme
• 2 green onions sliced
• ½ teaspoon all spice
• 2 teaspoons minced garlic
• ½ medium onion chopped
• ½ medium bell pepper chopped
• 1 small head cabbage chopped (about 5 to 6 cups)
• 1- teaspoon chicken bouillon optional
• Salt and white pepper to taste


• Slice or chop cabbage then set aside.
• Heat up a large skillet with about 1 -2 Tablespoons oil .Add shrimp then Lightly season shrimp with salt, and your favorite seasonings. Some of the options I use are jerk seasoning here,creole seasoning or any herbs or seasonings on hand.
• Sauté for about 3 -5 minutes shrimp set aside.
• In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set bacon aside if desired and add towards the end
• There will be some bacon drippings left in the pan (not more than 1-2 tablespoons)
• Add about 2 tablespoons or more oil to the pan.
• Followed by thyme, onions, green onions, garlic, scotch bonnet pepper, red bell pepper
• And all spice. Saute for about for 2 minutes, stirring occasionally to prevent any burns.
• Then add cabbage, chicken bouillon(Optional) and white pepper, continue stirring to
incorporate all the ingredients. Let it cook for about 5 minutes or more depending on
preference or how you like your cabbage cooked.
• Adjust for seasoning with salt and pepper. Serve Cabbage top with sauté shrimp or on the side.

Main Course: Jamaican Curried Goat



• 2 pounds goat meat
• 1 teaspoon ground all spice
• 1 teaspoon seasoning salt
• 2 tablespoons minced garlic
• 2 tablespoons finely grated fresh ginger
• 3 tablespoons canola or olive oil
• 2 tablespoons Jamaican curry powder
• 3 scallions, sliced
• 1/2 scotch bonnet pepper, minced, optional
• 1 pound potatoes, peeled and cubed


• Special equipment: a pressure cooker
• Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
• On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
• Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
• Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

Main Course: Jamaican chicken curry



• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
(about 1 cup)
• 3 medium cloves garlic, minced (about 1
• 1 teaspoon minced fresh ginger
• 1 scotch bonnet or habanero pepper,
minced (see note)
• 3 1/2 tablespoons Jamaican curry
powder (see note)
• 3 boneless, skinless chicken breasts, cut
into 1-inch cubes (about 1 1/2 pounds
• Kosher salt and freshly ground black pepper
• 8 fingerling potatoes, sliced into 1/4-inch coins
• 1 cup homemade or store-bought low sodium chicken stock
• 2 cups full-fat coconut milk
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons white wine vinegar
• 1 1/2 teaspoons hot sauce, such as Grace
• Cilantro for garnishing (optional)


Heat the oil in a medium saucepan over medium heat until shimmering.
Add the onions, garlic, and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Add peppers and cook, stirring, for another 2 minutes.
Add curry powder, stir, and continue to cook until curry powder turns deep gold and is fragrant, about 1 minute.
Season the chicken with salt and pepper, add to pan and continue to cook for 8 to 10 minutes. Add the potatoes and cook for 3 minutes before adding the chicken broth, coconut milk, Worcestershire, vinegar and hot sauce.
Reduce heat to low and simmer until chicken is cooked, potatoes are tender, and sauce is lightly reduced, about 30 minutes. Season to taste with salt and pepper.
Garnish with cilantro if desired, and serve with sides such as grilled or fried plantains, beans, and rice.

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