50+ Flavorful Easter Jamaican Dinner Recipes to Celebrate in Style

Easter is a time for gathering with family and friends, celebrating tradition, and indulging in delicious food.

In Jamaican culture, Easter dinner is a vibrant and festive affair, rich with flavors, spices, and a variety of mouthwatering dishes that reflect the island’s culinary heritage.

Whether you’re hosting an Easter dinner or looking to try something new this year, there’s a wealth of Jamaican recipes that will elevate your holiday meal.

From savory main courses like jerk chicken and curried goat to sides such as fried dumplings and callaloo, the diversity of Jamaican cuisine ensures there’s something for everyone.

If you’re searching for inspiration or want to add a few new dishes to your Easter menu, we’ve compiled a list of over 50 Jamaican dinner recipes that will make your Easter celebration unforgettable.

These recipes combine traditional ingredients, bold spices, and time-tested cooking methods that have been passed down through generations.

Whether you’re cooking for a large crowd or preparing a family dinner, these recipes will surely bring the warmth and spirit of Jamaica to your Easter table.

50+ Flavorful Easter Jamaican Dinner Recipes to Celebrate in Style

Incorporating Jamaican dishes into your Easter dinner is a surefire way to add flavor, culture, and excitement to your holiday celebrations.

The diverse range of recipes—from hearty stews to fresh vegetable dishes—offers a perfect balance of flavors, textures, and colors that will satisfy your guests and leave them craving more.

Whether you opt for a spicy curried goat, a comforting serving of pepper pot soup, or the sweet indulgence of coconut drops, each dish is a taste of authentic Jamaican hospitality.

With 50+ Easter Jamaican dinner recipes to choose from, you can mix and match to create a memorable feast that honors the rich culinary traditions of Jamaica.

So, fire up the stove, gather your loved ones, and celebrate Easter with these incredible, flavorful dishes that will transport your taste buds straight to the heart of the Caribbean.

Jamaican Easter Rice and Peas

A beloved dish during Easter celebrations in Jamaica, rice and peas is a fragrant, flavorful side dish often served with jerk chicken or other meats. This dish combines the creamy richness of coconut milk with the subtle heat from scotch bonnet pepper and the earthiness of kidney beans. It’s a must-have at Easter dinners and a perfect addition to any Jamaican feast.

Ingredients

• 2 cups long-grain rice
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 3 cups water
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper, whole
• 1 teaspoon allspice (pimento)
• Salt to taste

Recipe

1. In a large pot, combine the coconut milk, water, and kidney beans. Bring to a boil over medium heat.
2. Add the garlic, onion, thyme, and allspice. Stir well, and then add the rice. Stir the mixture to incorporate everything evenly.
3. Place the whole scotch bonnet pepper in the pot, ensuring it is not punctured (for flavor without too much heat).
4. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
5. Remove the scotch bonnet pepper before serving.

This dish is aromatic and hearty, with the creamy texture of coconut milk infusing every grain of rice. It’s the perfect accompaniment to any main protein like jerk pork or fried fish. Rice and peas truly represents the heart of Jamaican cuisine, and it’s a staple on Easter tables.

Jamaican Easter Escovitch Fish

Escovitch fish is a bright, tangy dish featuring fried fish topped with a pickled vegetable sauce. The flavor profile of this dish comes from the vinegar, scotch bonnet peppers, and colorful vegetables, which make it a lively addition to any Easter feast. The crispy fish and the spicy-sweet sauce offer a delightful contrast, perfect for any celebration.

Ingredients

• 4 pieces of whole snapper or parrotfish, cleaned and scaled
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 cup all-purpose flour
• 1 cup vinegar
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cucumber, sliced
• 1 scotch bonnet pepper, sliced
• 1 teaspoon allspice (pimento)
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil

Recipe

1. Season the fish with salt and black pepper, then dredge in flour, ensuring it’s evenly coated.
2. Heat vegetable oil in a frying pan over medium heat. Fry the fish on both sides until golden brown and crispy, about 3-4 minutes per side. Set aside on paper towels to drain excess oil.
3. In the same pan, add garlic, onion, bell pepper, carrot, and cucumber. Sauté for 2-3 minutes until the vegetables soften slightly.
4. Add vinegar, scotch bonnet pepper, allspice, and a pinch of salt. Stir well and bring to a simmer for about 5 minutes.
5. Pour the pickled vegetable sauce over the fried fish, allowing the flavors to meld. Serve immediately.

Escovitch fish is vibrant and flavorful with a delightful balance of heat, acidity, and crunch from the vegetables. It pairs wonderfully with fried dumplings or festival bread, making it an essential part of Easter dinners. The combination of crispy fish and tangy sauce never fails to impress guests.

Jamaican Easter Curry Goat

Curry goat is one of the most iconic dishes in Jamaican cuisine, and it’s especially popular for festive occasions like Easter. This tender, flavorful dish is made with slow-cooked goat meat, seasoned with a rich curry mixture that brings out the depth of flavor in every bite. It’s typically served with white rice or rice and peas, creating the perfect hearty meal.

Ingredients

• 2 lbs goat meat, cut into cubes
• 2 tablespoons curry powder
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 scotch bonnet pepper, chopped
• 1 teaspoon thyme
• 2 cups water or beef broth
• 2 tablespoons vegetable oil

Recipe

1. In a bowl, combine curry powder, brown sugar, salt, pepper, ginger, and garlic. Rub this seasoning mixture all over the goat meat. Let it marinate for at least 30 minutes (overnight is even better for more flavor).
2. Heat vegetable oil in a large pot over medium heat. Brown the goat meat in batches, ensuring each piece gets a nice sear. Set aside.
3. In the same pot, add chopped onion, scotch bonnet pepper, and thyme. Sauté for about 5 minutes until softened.
4. Return the browned goat meat to the pot. Add water or beef broth, stir well, and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and the sauce has thickened. Stir occasionally, adding more water if necessary to maintain the desired sauce consistency.

Curry goat is deeply flavorful and tender, with the spices soaking into every piece of meat. This dish is the highlight of any Jamaican Easter dinner, and its rich flavors make it a true crowd-pleaser. Serve it alongside steamed rice or fried dumplings for a complete and satisfying meal.

Jamaican Easter Oxtail Stew

Oxtail stew is a rich, flavorful dish that’s especially popular during festive occasions like Easter in Jamaica. The oxtails are slow-cooked until tender in a savory sauce filled with aromatic spices, carrots, and butter beans. This dish is hearty, comforting, and perfect for a large gathering, making it a must-have on the Easter dinner table.

Ingredients

• 2 lbs oxtail, cut into pieces
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon curry powder
• 1 tablespoon allspice (pimento)
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 sprigs thyme
• 2 carrots, sliced
• 1 can butter beans (15 oz), drained and rinsed
• 4 cups beef broth
• 2 tablespoons vegetable oil

Recipe

1. Season the oxtails with salt, pepper, curry powder, allspice, and brown sugar. Let it marinate for at least an hour to allow the flavors to meld.
2. Heat vegetable oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add garlic, onion, and thyme. Sauté until the onions become translucent, about 5 minutes.
4. Return the oxtail to the pot. Add the beef broth and bring to a boil.
5. Lower the heat, cover the pot, and simmer for 2-3 hours until the meat becomes tender and the sauce thickens. Add the sliced carrots during the last 30 minutes of cooking.
6. Stir in the butter beans and cook for an additional 10 minutes before serving.

This oxtail stew is perfect for an Easter feast, with its tender meat and rich, flavorful sauce. The butter beans add a creamy texture that balances the savory stew, making it a delightful dish. Serve with white rice or rice and peas to complete the meal.

Jamaican Easter Jerk Chicken

Jerk chicken is a staple of Jamaican cuisine, and it’s particularly enjoyed during Easter celebrations. The chicken is marinated in a spicy, smoky blend of seasonings and then grilled or baked to perfection. The unique combination of scotch bonnet pepper, allspice, and thyme creates a deliciously bold flavor that is unmatched by other marinades.

Ingredients

• 4 chicken leg quarters (or whole chicken, cut into pieces)
• 1 tablespoon allspice (pimento)
• 1 tablespoon thyme, chopped
• 2 scotch bonnet peppers, chopped (seeds removed for less heat)
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 cup olive oil
• 1 tablespoon vinegar
• Juice of 1 lime
• Salt and pepper to taste

Recipe

1. In a blender or food processor, combine allspice, thyme, scotch bonnet peppers, ginger, garlic, soy sauce, brown sugar, olive oil, vinegar, lime juice, salt, and pepper. Blend until smooth.
2. Place the chicken pieces in a large bowl or resealable plastic bag and pour the marinade over the chicken. Massage the marinade into the chicken, ensuring it is well-coated. Let it marinate in the refrigerator for at least 3 hours, preferably overnight.
3. Preheat the grill to medium heat or the oven to 375°F (190°C). If grilling, cook the chicken over direct heat for 25-30 minutes, turning occasionally until fully cooked. If baking, place the chicken on a baking sheet and bake for 45-50 minutes, turning halfway through.
4. Serve the jerk chicken with your favorite sides, like rice and peas or fried plantains.

The smoky, spicy flavors of jerk chicken make it an Easter favorite. The marinade infuses the chicken with layers of flavor, while the grilling or baking process creates a crispy skin and tender meat. This dish is full of character and pairs wonderfully with a variety of Jamaican sides.

Jamaican Easter Festival Bread

Festival bread is a sweet, golden-fried dough that is often served alongside fish or jerk chicken during Easter celebrations in Jamaica. Its soft, fluffy texture with a slight sweetness makes it a perfect complement to the savory dishes served at the feast. These fried dumplings are easy to prepare and add a deliciously satisfying element to your holiday meal.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, softened
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

Recipe

1. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2. Add the softened butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Pour in the milk and vanilla extract, then stir to form a dough. Knead gently until smooth, about 2-3 minutes.
4. Heat vegetable oil in a frying pan over medium heat. Shape the dough into small oval-shaped pieces, about the size of an egg.
5. Fry the festival bread in batches, turning occasionally, until golden brown and crispy on the outside, about 3-4 minutes per side.
6. Drain on paper towels and serve warm.

Festival bread is a sweet treat that perfectly balances the savory dishes of Easter dinner. Its soft, slightly sweet interior contrasts with the crispy exterior, making it a favorite side dish. This bread can also be enjoyed on its own or with a drizzle of honey for extra sweetness.

Jamaican Easter Brown Stew Chicken

Brown stew chicken is a rich, flavorful dish that combines tender chicken with a savory, slightly sweet sauce made with onions, peppers, tomatoes, and a blend of aromatic seasonings. This dish is one of the most popular meals in Jamaican households and is perfect for Easter celebrations. The deep brown color comes from caramelizing the sugar, creating a beautifully rich sauce that pairs well with rice and peas.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 2 sprigs thyme
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Recipe

1. Season the chicken with salt, pepper, and half of the soy sauce. Let it marinate for 30 minutes.
2. In a large pot, heat vegetable oil over medium heat. Add brown sugar and allow it to melt and caramelize, creating a deep brown color. Be careful not to burn it.
3. Add the chicken pieces to the pot and brown on all sides, about 5 minutes.
4. Add the onion, bell pepper, garlic, tomatoes, thyme, and scotch bonnet pepper to the pot. Sauté for another 5 minutes until the vegetables soften.
5. Pour in the chicken broth, ketchup, and the remaining soy sauce. Stir well, then cover the pot and reduce the heat to low. Simmer for 45 minutes, or until the chicken is cooked through and tender.
6. Adjust seasoning with salt and pepper as needed before serving.

Brown stew chicken is a hearty and comforting dish that brings together the savory flavors of the chicken with the sweetness of caramelized sugar and tomatoes. This dish is perfect for Easter gatherings and pairs beautifully with rice and peas or steamed white rice.

Jamaican Easter Callaloo and Saltfish

Callaloo and saltfish is a beloved Jamaican dish made with leafy greens and salted cod, offering a savory and hearty meal. The combination of earthy callaloo, with its slightly bitter flavor, and the saltiness of the cod creates a balance that is both satisfying and comforting. This dish is often served as a side or a main during Easter festivities, accompanied by fried dumplings or boiled dumplings.

Ingredients

• 1/2 lb salted cod, soaked overnight and flaked
• 1 bunch callaloo, washed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 2 sprigs thyme
• 1 tablespoon vegetable oil
• 1/4 cup coconut milk
• Salt and pepper to taste

Recipe

1. Begin by draining the soaked salted cod and flaking it into small pieces. Set aside.
2. In a large pot, heat vegetable oil over medium heat. Add the onion, garlic, bell pepper, and scotch bonnet pepper. Sauté until the onions become translucent, about 5 minutes.
3. Add the flaked salted cod and thyme to the pot. Stir well and let it cook for 3-4 minutes, allowing the flavors to combine.
4. Add the chopped callaloo and stir until it wilts, about 3 minutes.
5. Pour in the coconut milk and stir to combine. Cover the pot and cook for an additional 10 minutes, allowing the callaloo to soften and the flavors to meld together.
6. Season with salt and pepper to taste before serving.

Callaloo and saltfish is a flavorful and nutritious dish, offering a great balance of salty, creamy, and slightly bitter notes. This dish is a traditional favorite during Easter and works well as a side or even a main, depending on your meal spread. It pairs well with fried dumplings or steamed rice, making it a well-rounded and satisfying dish.

Jamaican Easter Steamed Fish

Steamed fish is a popular Easter dish in Jamaica, known for its delicate flavors and light, healthy profile. The fish is steamed with a variety of vegetables, including carrots, okra, and peppers, in a fragrant broth made with coconut milk and seasonings. This dish is not only delicious but also a healthier option for those looking for a lighter meal during the Easter holiday.

Ingredients

• 2 whole snapper or parrotfish, cleaned and gutted
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 tomatoes, chopped
• 1/2 lb okra, sliced
• 2 carrots, sliced
• 1 scotch bonnet pepper, sliced (seeds removed for less heat)
• 1 sprig thyme
• 1 can (14 oz) coconut milk
• 1 tablespoon vegetable oil
• 2 tablespoons lime juice

Recipe

1. Clean and season the fish with salt, black pepper, and lime juice. Set aside for 10 minutes to allow the flavors to marinate.
2. In a large pot, heat vegetable oil over medium heat. Add the onion, bell pepper, tomatoes, and scotch bonnet pepper. Sauté for 5 minutes until the vegetables soften.
3. Add the okra, carrots, and thyme to the pot, stirring to combine.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Gently place the seasoned fish in the pot, ensuring it’s partially submerged in the coconut milk broth. Cover the pot and steam the fish for 20-25 minutes, or until fully cooked and tender.
6. Adjust seasoning with salt and pepper to taste before serving.

Jamaican steamed fish is a light and flavorful dish that highlights the freshness of the fish, complemented by the creamy coconut milk and vibrant vegetables. It’s a perfect addition to an Easter spread, offering a balanced, savory meal that pairs well with rice and peas or boiled dumplings.

Jamaican Easter Fried Dumplings

Fried dumplings are a popular Jamaican dish that can be served as a side or enjoyed on their own. They’re crispy on the outside with a soft, fluffy interior, making them the perfect accompaniment to dishes like jerk chicken, oxtail stew, or callaloo. Fried dumplings are easy to prepare and offer a comforting addition to any Easter meal.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, softened
• 1/2 cup water (more if needed)
• Vegetable oil, for frying

Recipe

1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2. Add the butter to the flour mixture and rub it in with your fingers until the mixture resembles coarse crumbs.
3. Gradually add water and mix to form a dough. Knead for about 2-3 minutes until the dough is smooth and pliable. If the dough is too dry, add a little more water.
4. Divide the dough into small balls, about the size of a golf ball.
5. Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, gently flatten each dough ball into a disc shape and carefully drop them into the hot oil.
6. Fry the dumplings for 3-4 minutes on each side or until they are golden brown and crispy.
7. Remove from the oil and drain on paper towels before serving.

Fried dumplings are a satisfying treat with their crispy outer layer and soft, warm interior. They are a versatile side dish that complements many Jamaican main dishes, especially during Easter celebrations. Whether served with curried goat, jerk chicken, or fried fish, they are sure to be a hit at any gathering.

Jamaican Easter Coconut Drops

Coconut drops are a sweet, chewy treat made from fresh coconut, sugar, and spices. These delicious bites are a staple dessert in Jamaican cuisine and are especially enjoyed during Easter. The combination of coconut and warm spices like cinnamon and nutmeg creates a comforting, aromatic flavor that is perfect for a holiday treat.

Ingredients

• 2 cups shredded fresh coconut (or desiccated coconut)
• 1 cup brown sugar
• 1/2 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon butter

Recipe

1. In a medium-sized pot, combine the coconut, brown sugar, water, cinnamon, nutmeg, and salt. Stir until the sugar dissolves.
2. Place the pot over medium heat and bring the mixture to a boil. Stir occasionally, allowing the sugar to melt and the coconut to soften.
3. Reduce the heat to low and continue to cook for about 10-15 minutes, stirring frequently, until the mixture thickens and starts to pull away from the sides of the pot.
4. Add the vanilla extract and butter, stirring until the butter melts and the mixture is smooth.
5. Drop spoonfuls of the coconut mixture onto a parchment-lined tray or plate. Let the drops cool and firm up for about 30 minutes before serving.

Coconut drops are a delightful and indulgent treat that captures the essence of Jamaican flavors. The rich sweetness of the coconut combined with the warm spices makes them a perfect Easter dessert. These chewy bites are easy to make and will be a crowd-pleaser at any celebration.

Jamaican Easter Sweet Potato Pudding

Sweet potato pudding is a beloved Jamaican dessert that combines the natural sweetness of sweet potatoes with coconut milk, spices, and a rich batter. This comforting pudding is often served as a side dish or dessert during Easter, offering a delightful end to a festive meal. The pudding is dense, moist, and aromatic, with just the right amount of sweetness.

Ingredients

• 2 lbs sweet potatoes, peeled and grated
• 1 cup coconut milk
• 1/2 cup sugar (brown sugar or white sugar)
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 eggs, beaten
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/4 cup raisins (optional)
• A pinch of salt

Recipe

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the grated sweet potatoes, coconut milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
3. Add the beaten eggs and flour, then stir until the mixture is smooth and well combined.
4. Fold in the raisins if desired, then pour the mixture into the prepared baking dish.
5. Bake for 45-55 minutes, or until the pudding is firm and golden brown on top. A toothpick inserted into the center should come out clean.
6. Allow the pudding to cool before serving.

Sweet potato pudding is a rich and satisfying dessert with a perfect balance of sweetness and spice. The coconut milk adds a creamy texture, while the warm spices like cinnamon and nutmeg make it especially comforting. This dessert is a true Jamaican favorite, especially during Easter, and it pairs wonderfully with a cup of tea or coffee.

Jamaican Easter Pepper Pot Soup

Pepper Pot Soup is a hearty, flavorful soup that combines rich beef, hearty vegetables, and the heat of scotch bonnet peppers. Traditionally made with beef tripe, it’s a beloved Jamaican dish often served during special occasions like Easter. This comforting, spicy soup is perfect for cool evenings and festive meals, offering both warmth and a bit of heat to energize your guests.

Ingredients

• 1 lb beef brisket, cubed
• 1/2 lb beef tripe, cleaned and cut into strips
• 1 tablespoon allspice (pimento)
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 scotch bonnet peppers, chopped (seeds removed for less heat)
• 2 medium carrots, sliced
• 2 potatoes, cubed
• 1/2 cup callaloo (or spinach as a substitute)
• 4 cups beef broth
• 2 sprigs thyme
• 1 teaspoon salt
• 1 tablespoon lime juice

Recipe

1. Begin by seasoning the beef and tripe with salt, black pepper, and allspice. Let it sit for 10 minutes.
2. In a large pot, heat vegetable oil over medium-high heat. Add the seasoned beef and tripe, browning on all sides for about 5 minutes.
3. Add the onion, garlic, and scotch bonnet peppers to the pot, and sauté for 2-3 minutes until the onions soften.
4. Pour in the beef broth and bring the mixture to a boil. Add the thyme, carrots, and potatoes, then reduce the heat to low and simmer for 1-1.5 hours, or until the meat is tender.
5. Add the callaloo (or spinach) in the last 10 minutes of cooking, allowing it to wilt into the soup.
6. Finish the soup with a splash of lime juice for added freshness and adjust the seasoning with more salt and pepper if needed before serving.

Pepper Pot Soup is a hearty, flavorful dish that brings together the rich taste of beef and tripe with the heat of scotch bonnet peppers. The addition of callaloo or spinach provides a touch of green and balance to the bold flavors, making this soup a delicious choice for any Easter feast. Serve it with crusty bread or fried dumplings for a complete meal.

Jamaican Easter Curried Goat

Curried goat is a rich and aromatic dish often prepared for Easter celebrations in Jamaica. Tender goat meat is cooked in a fragrant curry sauce made with a blend of spices, including turmeric, cumin, and allspice. It’s a flavorful, spicy dish that pairs well with rice and peas or plain white rice, making it a perfect centerpiece for a festive meal.

Ingredients

• 3 lbs goat meat, cut into cubes
• 2 tablespoons curry powder
• 1 tablespoon allspice (pimento)
• 1 teaspoon turmeric powder
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 scotch bonnet peppers, chopped (seeds removed for less heat)
• 2 sprigs thyme
• 2 cups coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup water

Recipe

1. Season the goat meat with curry powder, allspice, turmeric, ginger, garlic, salt, and pepper. Let it marinate for at least 30 minutes, or longer for more flavor.
2. In a large pot, heat vegetable oil over medium-high heat. Add the seasoned goat meat and brown on all sides, about 5 minutes.
3. Add the onion, scotch bonnet peppers, and thyme to the pot and sauté for 2-3 minutes until the onions become soft.
4. Pour in the coconut milk, soy sauce, and water. Stir to combine and bring the mixture to a boil.
5. Lower the heat, cover, and simmer for 2-2.5 hours, or until the goat meat is tender and the sauce has thickened. Add more water as needed if the sauce gets too thick.
6. Adjust seasoning with salt and pepper to taste before serving.

Curried goat is a delicious and flavorful dish that’s rich with spices and tender meat. The combination of curry, allspice, and scotch bonnet peppers makes this dish a true Jamaican classic. It’s perfect for an Easter gathering and pairs wonderfully with rice and peas or fried dumplings.

Jamaican Easter Steamed Okra with Saltfish

Steamed okra with saltfish is a traditional Jamaican dish, often enjoyed as a side or light main during Easter. The okra is tender and flavorful, while the saltfish brings a savory depth to the dish. The combination of these ingredients, steamed in a coconut milk-based sauce, creates a comforting and satisfying meal.

Ingredients

• 1/2 lb salted cod, soaked overnight and flaked
• 1 lb okra, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 1/2 cup coconut milk
• 1 teaspoon thyme
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Recipe

1. Start by draining and flaking the salted cod, setting it aside.
2. In a large pot, heat vegetable oil over medium heat. Add the onion, garlic, bell pepper, and scotch bonnet pepper. Sauté for about 5 minutes until the onions soften.
3. Add the flaked salted cod and thyme to the pot, stirring to combine with the vegetables.
4. Add the sliced okra to the pot, followed by the coconut milk. Stir gently to mix the ingredients, ensuring the okra is coated in the coconut milk.
5. Cover the pot and simmer on low heat for 15-20 minutes, or until the okra is tender. Stir occasionally to prevent burning and ensure even cooking.
6. Season with salt and pepper to taste before serving.

Steamed okra with saltfish is a simple yet flavorful dish that offers the perfect balance of creamy coconut milk and savory salted cod. The texture of the tender okra and the richness of the coconut milk make it a comforting dish, perfect for Easter celebrations. It pairs beautifully with rice or fried dumplings for a complete, satisfying meal.

Note: More recipes​ are coming soon!