45+ Flavorful Dutch Oven Jamaican Dishes for Every Occasion

Jamaican cuisine is known for its vibrant, bold flavors that combine spicy, savory, and sweet elements in unforgettable ways.

One of the best ways to bring out the rich, aromatic profiles of Jamaican food is by using a Dutch oven.

With its even heat distribution and versatility, the Dutch oven is perfect for simmering, braising, and slow-cooking the island’s most beloved dishes.

Whether you’re craving the smoky, spicy kick of jerk chicken, the tender goodness of curry goat, or the comforting warmth of oxtail stew, there are endless possibilities for delicious meals.

In this article, we’ve compiled 45+ mouthwatering Dutch oven Jamaican recipes to help you recreate the island’s best flavors in your own kitchen.

From traditional favorites to modern twists, these recipes are sure to impress your family and friends. Ready to embark on a flavorful journey?

Let’s dive into these irresistible Jamaican dishes that you can easily cook in your Dutch oven.

45+ Flavorful Dutch Oven Jamaican Dishes for Every Occasion

Jamaican cooking is all about layering bold flavors, and the Dutch oven is the perfect tool to do just that.

Whether you’re preparing a slow-cooked stew, a spicy jerk dish, or a savory fish recipe, the Dutch oven ensures that every ingredient is perfectly cooked and infused with flavor.

With over 45 recipes to choose from, you now have a treasure trove of ideas for bringing authentic Jamaican cuisine into your home.

So, gather your ingredients, heat up that Dutch oven, and let the flavors of Jamaica take center stage in your kitchen

Jamaican Jerk Chicken in a Dutch Oven

Jamaican jerk chicken is a savory, spicy, and aromatic dish made with a flavorful jerk marinade. The Dutch oven locks in the heat and moisture, ensuring a tender and juicy chicken with a smoky, slightly crispy exterior. This recipe brings the tropical flavors of the Caribbean right into your kitchen, perfect for any occasion.

Ingredients:

• 4 bone-in, skin-on chicken thighs or breasts
• 2 tablespoons vegetable oil
• 2 tablespoons fresh lime juice
• 2 tablespoons brown sugar
• 1 tablespoon thyme leaves (fresh or dried)
• 1 tablespoon ground allspice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2-3 tablespoons scotch bonnet pepper (or any hot pepper)
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1 tablespoon ginger, grated
• 1/2 cup scallions (green onions), chopped
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Marinade: In a blender or food processor, combine lime juice, brown sugar, thyme, allspice, cinnamon, nutmeg, garlic, onion, scotch bonnet pepper, soy sauce, vinegar, ginger, scallions, parsley, salt, and pepper. Blend until smooth.
2. Marinate the Chicken: Place the chicken pieces in a large bowl or resealable bag and pour the marinade over them. Coat the chicken evenly, then refrigerate for at least 2 hours (or overnight for better flavor).
3. Preheat the Dutch Oven: Heat vegetable oil in a Dutch oven over medium heat. Once hot, add the marinated chicken pieces and sear each side for about 4-5 minutes until golden brown.
4. Cook the Chicken: Reduce the heat to low, cover the Dutch oven, and let the chicken cook for about 25-30 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
5. Serve: Remove from heat and let the chicken rest for 5 minutes before serving. Serve with traditional sides like rice and peas, fried plantains, or steamed vegetables.

The Jamaican jerk chicken cooked in a Dutch oven is an irresistible blend of bold spices, smoky flavors, and tender meat. The Dutch oven ensures even cooking, keeping the chicken juicy while developing that perfect caramelized crust. It’s a perfect dish for both family dinners and festive gatherings. The combination of heat from the scotch bonnet peppers and the rich aroma of allspice makes this recipe a true taste of Jamaica!

Jamaican Curry Goat in a Dutch Oven

Curry goat is a Jamaican classic that is hearty, flavorful, and perfect for slow cooking. Using a Dutch oven, the meat becomes tender and infused with the vibrant spices of the curry, thyme, and scotch bonnet peppers. It’s a dish that’s sure to transport you to the sunny shores of Jamaica with each bite.

Ingredients:

• 2 pounds goat meat, cut into cubes
• 2 tablespoons curry powder
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium tomatoes, chopped
• 2 scotch bonnet peppers, chopped (seeds removed for less heat)
• 2 tablespoons fresh thyme leaves
• 2 tablespoons brown sugar
• 1/4 cup soy sauce
• 2 cups beef or chicken broth
• 1 tablespoon white vinegar
• 2 medium potatoes, peeled and chopped
• 1 tablespoon lime juice

Instructions:

1. Marinate the Meat: In a bowl, combine the goat meat with curry powder, allspice, ginger, garlic powder, salt, and pepper. Rub the spices into the meat and let it marinate for at least 2 hours.
2. Sear the Goat Meat: Heat the vegetable oil in a Dutch oven over medium-high heat. Add the marinated goat meat and sear for 5-7 minutes until browned on all sides.
3. Add Vegetables: Add the onion, garlic, bell pepper, tomatoes, and scotch bonnet peppers to the Dutch oven. Cook for 5-10 minutes, stirring occasionally, until the vegetables are softened.
4. Simmer the Curry: Stir in thyme, brown sugar, soy sauce, broth, and vinegar. Bring the mixture to a simmer, then reduce the heat to low. Cover the Dutch oven and let the curry cook for about 1.5 to 2 hours, stirring occasionally, until the goat meat is tender.
5. Add Potatoes: After 1.5 hours, add the chopped potatoes to the Dutch oven. Stir them into the curry and let them cook for an additional 30 minutes, or until the potatoes are tender.
6. Finish and Serve: Stir in lime juice just before serving. Serve the curry goat with rice and peas or steamed white rice.

This Jamaican curry goat recipe cooked in a Dutch oven results in a rich, aromatic stew with tender goat meat that falls apart with a fork. The deep flavors of curry, allspice, and thyme are perfectly balanced by the heat from the scotch bonnet peppers. It’s a dish that becomes more flavorful with time, making it perfect for slow cooking. This comforting, hearty meal is ideal for special occasions or family gatherings and is sure to become a favorite.

Jamaican Brown Stew Fish in a Dutch Oven

Brown stew fish is a beloved Jamaican dish that combines fresh fish with a rich, flavorful sauce made from onions, peppers, tomatoes, and the distinctive taste of browning sauce. When prepared in a Dutch oven, the fish becomes tender and the sauce thickens beautifully, providing a hearty and savory dish that is perfect over rice.

Ingredients:

• 2 pounds whole snapper or any firm fish (cleaned and gutted)
• 2 tablespoons vegetable oil
• 1 tablespoon browning sauce
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tomato, chopped
• 1/4 cup scallions, chopped
• 2 sprigs fresh thyme
• 2 scotch bonnet peppers, chopped (seeds removed for less heat)
• 1/4 cup soy sauce
• 1 cup vegetable or fish broth
• 1 tablespoon white vinegar
• 1 tablespoon lime juice
• 1 teaspoon sugar

Instructions:

1. Prepare the Fish: Clean the fish and score the sides. Season the fish with salt, pepper, allspice, and lime juice. Let it marinate for 20-30 minutes.
2. Sear the Fish: Heat the vegetable oil in a Dutch oven over medium heat. Add the fish and sear on both sides until golden brown, about 4-5 minutes per side. Remove the fish and set aside.
3. Prepare the Stew Base: In the same Dutch oven, add the sliced onion, garlic, bell pepper, and scotch bonnet peppers. Cook for about 5 minutes until the vegetables soften.
4. Simmer the Stew: Add the tomatoes, soy sauce, browning sauce, thyme, and broth to the Dutch oven. Stir well and bring to a simmer. Let the mixture cook for 10 minutes to meld the flavors.
5. Add the Fish: Carefully return the fish to the Dutch oven, spooning the sauce over the top. Cover and let the fish stew for 15-20 minutes until fully cooked through.
6. Finish and Serve: Stir in sugar and vinegar, adjusting seasoning to taste. Serve the brown stew fish with rice and peas or plain steamed rice.

Jamaican brown stew fish prepared in a Dutch oven results in a beautifully tender fish surrounded by a flavorful, rich sauce. The browning sauce adds depth and color, while the combination of vegetables and spices gives it a delicious, aromatic quality. This dish is a great example of traditional Jamaican cuisine at its finest and is perfect for a festive meal or a comforting family dinner. The balance of savory and slightly sweet flavors will leave you wanting more.

Jamaican Oxtail Stew in a Dutch Oven

Oxtail stew is a quintessential Jamaican dish known for its rich, savory flavor and tender meat. The Dutch oven is perfect for slow-cooking oxtail, as it ensures the meat becomes fall-off-the-bone tender while allowing the seasonings and spices to meld together beautifully. This hearty stew is ideal for a comforting meal that packs a punch of Jamaican flavor.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tablespoons soy sauce
• 1 tablespoon browning sauce
• 1 tablespoon allspice
• 1 teaspoon thyme leaves (fresh or dried)
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 1 teaspoon sugar
• 4 cups beef broth
• 1 cup carrots, chopped
• 1/4 cup scallions, chopped
• 1/2 teaspoon black pepper
• Salt to taste
• 1 tablespoon white vinegar

Instructions:

1. Brown the Oxtail: Heat vegetable oil in a Dutch oven over medium-high heat. Add the oxtail and brown on all sides, about 5-7 minutes. Remove the oxtail and set aside.
2. Sauté the Vegetables: In the same Dutch oven, add the chopped onion, garlic, and bell pepper. Cook for 3-4 minutes until softened and fragrant.
3. Add Spices and Sauces: Stir in soy sauce, browning sauce, allspice, thyme, scotch bonnet pepper, and sugar. Cook for 2-3 minutes to allow the spices to release their flavors.
4. Add Broth and Oxtail: Return the oxtail to the Dutch oven and pour in the beef broth. Bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2.5-3 hours, stirring occasionally, until the oxtail is tender.
5. Add Vegetables: After 2 hours, add the carrots and scallions to the Dutch oven. Continue cooking for another 30 minutes, or until the vegetables are tender.
6. Finish and Serve: Stir in the vinegar and adjust seasoning with salt and pepper. Serve with rice and peas or plain white rice.

Jamaican oxtail stew, when made in a Dutch oven, is a hearty, flavorful meal that’s perfect for gatherings or family dinners. The slow cooking process allows the oxtail to become incredibly tender and infused with the aromatic spices, making every bite deeply satisfying. This dish is a true representation of Jamaican comfort food, with its balance of savory, spicy, and slightly sweet notes. It pairs wonderfully with rice and peas for a complete meal.

Jamaican Steamed Cabbage in a Dutch Oven

Steamed cabbage is a simple yet flavorful Jamaican side dish that perfectly complements rich entrees like jerk chicken or curry goat. Made with fresh cabbage, carrots, and a mix of herbs and spices, this dish is cooked to perfection in a Dutch oven, resulting in a tender yet crisp texture. It’s quick to prepare and can be enjoyed by itself or as part of a larger meal.

Ingredients:

• 1 medium head of cabbage, shredded
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 carrot, peeled and julienned
• 1/4 cup water or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme leaves (fresh or dried)
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 2 tablespoons butter
• 1 tablespoon vinegar
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Sauté the Vegetables: Heat the vegetable oil in a Dutch oven over medium heat. Add the onion, garlic, bell pepper, and carrot. Sauté for 3-4 minutes until softened.
2. Add Cabbage and Seasoning: Stir in the shredded cabbage, salt, black pepper, thyme, and scotch bonnet pepper. Cook for another 3-4 minutes until the cabbage begins to soften.
3. Add Liquid: Pour in the water or vegetable broth, and cover the Dutch oven. Let the cabbage steam for about 10-15 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch.
4. Finish the Dish: Add butter and vinegar, and stir to combine. Taste and adjust the seasoning if necessary.
5. Serve: Garnish with fresh parsley and serve hot as a side dish with your main course.

Jamaican steamed cabbage is a light, flavorful, and aromatic dish that adds the perfect contrast to spicier and richer main courses. Cooking it in a Dutch oven helps to retain the cabbage’s vibrant color and crispness while allowing the flavors of the herbs and vegetables to meld together. The slight heat from the scotch bonnet pepper and the richness from the butter make it a satisfying and delicious side dish that is quick and easy to prepare.

Jamaican Escovitch Fish in a Dutch Oven

Escovitch fish is a bright and tangy Jamaican dish where fried fish is topped with a spicy, vinegar-based sauce made with onions, peppers, carrots, and a blend of spices. Cooking the fish in a Dutch oven ensures the fish remains moist and tender, while the sauce absorbs into every bite. It’s a vibrant dish that is perfect for a hearty meal.

Ingredients:

• 2 pounds firm white fish (snapper or parrotfish), cleaned and scored
• 1 cup all-purpose flour (for dusting)
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 scotch bonnet peppers, sliced
• 1/2 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Fish: Dust the fish with flour, ensuring each side is coated evenly. Season with salt and pepper.
2. Fry the Fish: Heat vegetable oil in a Dutch oven over medium heat. Add the fish and fry for 4-5 minutes on each side, or until golden brown and crispy. Remove the fish from the Dutch oven and set aside.
3. Make the Escovitch Sauce: In the same Dutch oven, add the onions, carrot, bell pepper, garlic, and scotch bonnet peppers. Sauté for 3-4 minutes until softened.
4. Simmer the Sauce: Add the allspice, black pepper, salt, vinegar, water, and sugar. Stir and let it simmer for 5 minutes until the sauce has thickened slightly.
5. Combine Fish and Sauce: Return the fried fish to the Dutch oven, spooning the escovitch sauce over the top. Cover and let it simmer for an additional 10 minutes, allowing the flavors to meld.
6. Serve: Garnish with fresh parsley and serve with rice and peas or fried plantains.

Jamaican escovitch fish is a flavorful and vibrant dish that combines the crispness of fried fish with a tangy, spicy sauce. Cooking it in a Dutch oven allows the fish to absorb the sauce, making each bite full of flavor. This dish is a perfect combination of textures and flavors—crispy, tender, spicy, and sweet. It’s a versatile meal that pairs wonderfully with traditional sides like rice and peas or plantains, making it a delicious and refreshing choice for any occasion.

Jamaican Pepper Pot Soup in a Dutch Oven

Pepper pot soup is a beloved Jamaican dish known for its hearty, spicy broth filled with vegetables, beef, and traditional spices. The Dutch oven is perfect for simmering this soup to develop deep flavors and tender meat, ensuring every bite is satisfying and comforting. The spiciness from the scotch bonnet peppers and the richness from the meat make this a soul-warming dish.

Ingredients:

• 1 pound beef (oxtail, brisket, or stew beef), cut into chunks
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 2 teaspoons allspice
• 1 teaspoon thyme leaves (fresh or dried)
• 2 medium carrots, chopped
• 2 medium potatoes, peeled and chopped
• 1 cup okra, sliced
• 6 cups beef broth or water
• 1 tablespoon soy sauce
• 1 tablespoon white vinegar
• Salt and pepper to taste
• 2 tablespoons cornmeal (optional, for thickening)
• 1/4 cup fresh parsley, chopped

Instructions:

1. Brown the Meat: Heat vegetable oil in a Dutch oven over medium-high heat. Add the beef chunks and brown on all sides, about 6-8 minutes. Remove the meat and set aside.
2. Sauté the Aromatics: In the same Dutch oven, add the onions, garlic, and scotch bonnet pepper. Sauté for 3-4 minutes until softened and fragrant.
3. Add Spices and Liquid: Stir in allspice, thyme, carrots, and potatoes. Add the beef broth or water and bring the mixture to a simmer. Return the browned beef to the pot, along with the soy sauce and vinegar. Cover the Dutch oven and reduce the heat to low. Let the soup cook for about 1.5 hours, or until the meat is tender.
4. Add Okra and Cornmeal: Once the meat is tender, stir in the sliced okra and cornmeal (if using), which will help thicken the soup. Let it simmer for another 20 minutes until the okra is cooked and the soup has thickened.
5. Finish and Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot with crusty bread or rice.

Jamaican pepper pot soup is a rich, comforting dish full of deep flavors from tender beef, vibrant vegetables, and a spicy kick from the scotch bonnet peppers. Cooking it in a Dutch oven allows the flavors to develop slowly, ensuring that every ingredient is well-seasoned and tender. The okra and cornmeal create a satisfying, hearty texture, making this soup a perfect choice for cooler days or any time you need a warm, filling meal.

Jamaican Sweet Potato Pudding in a Dutch Oven

Jamaican sweet potato pudding is a delicious dessert made with mashed sweet potatoes, coconut milk, and a blend of spices. This comforting treat is cooked in a Dutch oven, which helps to evenly distribute the heat and creates a moist, dense pudding. It’s a perfect dish for any occasion, offering a sweet and spiced flavor that pairs wonderfully with a cup of tea or coffee.

Ingredients:

• 2 pounds sweet potatoes, peeled and grated
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup coconut milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1/2 cup raisins or currants (optional)
• 1/4 teaspoon salt
• 1 cup self-rising flour (or regular flour with 1 tablespoon baking powder)
• 1/4 cup grated coconut (optional)

Instructions:

1. Prepare the Sweet Potatoes: Grate the sweet potatoes into a large bowl. Use a cloth to squeeze out any excess moisture from the grated potatoes.
2. Mix the Ingredients: In a large mixing bowl, combine the grated sweet potatoes, brown sugar, granulated sugar, coconut milk, melted butter, cinnamon, nutmeg, vanilla extract, and salt. Stir well to combine.
3. Add Eggs and Flour: Stir in the beaten eggs and flour until the mixture is smooth. If you’re adding raisins or currants, fold them in now.
4. Transfer to Dutch Oven: Preheat your Dutch oven over medium heat and grease the inside with butter or oil. Pour the pudding mixture into the Dutch oven and smooth the top. Sprinkle with grated coconut if desired.
5. Bake the Pudding: Cover the Dutch oven with its lid and bake for 1.5 to 2 hours, or until the pudding is firm and golden brown on top. You can test the pudding by inserting a toothpick in the center—it should come out clean.
6. Serve: Let the pudding cool for 10 minutes before slicing and serving. It’s delicious on its own or with a dollop of whipped cream or vanilla ice cream.

Jamaican sweet potato pudding cooked in a Dutch oven is a wonderfully moist, flavorful dessert. The blend of sweet potatoes, coconut milk, and warming spices creates a rich and comforting treat that’s perfect for any gathering or festive occasion. The slow cooking process ensures that the pudding is tender and perfectly set, making every bite a delightful experience. It’s a true taste of Jamaican dessert traditions and an excellent choice to satisfy any sweet tooth.

Jamaican Brown Stew Pork in a Dutch Oven

Jamaican brown stew pork is a flavorful dish where pork is browned and simmered in a rich, savory sauce made with onions, garlic, bell peppers, and traditional Jamaican seasonings. The Dutch oven is ideal for cooking this dish as it retains heat and moisture, ensuring that the pork becomes tender while absorbing all the savory flavors. This dish is both aromatic and hearty, perfect for a family dinner.

Ingredients:

• 2 pounds pork shoulder or pork belly, cut into chunks
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon browning sauce
• 1 teaspoon allspice
• 1 teaspoon thyme leaves (fresh or dried)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 1 tomato, chopped
• 1/2 cup water or chicken broth
• 2 tablespoons ketchup
• 1 tablespoon vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Brown the Pork: Heat vegetable oil in a Dutch oven over medium-high heat. Add the pork chunks and brown on all sides, about 6-8 minutes. Remove the pork and set aside.
2. Prepare the Stew Base: In the same Dutch oven, add the sliced onion, garlic, bell pepper, and scotch bonnet pepper. Sauté for 4-5 minutes until the vegetables are softened.
3. Add Spices and Sauces: Stir in the soy sauce, browning sauce, allspice, thyme, tomato, and sugar. Cook for 2-3 minutes until the tomatoes soften.
4. Simmer the Pork: Return the browned pork to the Dutch oven and add water or chicken broth, ketchup, and vinegar. Stir well to combine. Bring to a simmer, cover the Dutch oven, and let the pork cook for 1.5 to 2 hours until tender.
5. Finish and Serve: Taste the sauce and adjust seasoning with salt and pepper. Serve the brown stew pork with rice and peas or steamed white rice.

Jamaican brown stew pork cooked in a Dutch oven is an incredibly tender and flavorful dish. The pork soaks up the rich, savory sauce, creating a deep and satisfying taste. The combination of spices, including allspice and thyme, along with the sweetness from the sugar and acidity from the vinegar, results in a perfectly balanced sauce. This dish is a wonderful example of traditional Jamaican cooking and pairs beautifully with rice and peas, making for a hearty and flavorful meal.

Jamaican Jerk Chicken in a Dutch Oven

Jerk chicken is one of Jamaica’s most famous dishes, known for its spicy, smoky flavor. The marinade is made from a blend of fresh herbs, spices, and scotch bonnet peppers, which creates a mouthwatering profile. Cooking the jerk chicken in a Dutch oven helps the chicken become juicy and tender while allowing the flavors to penetrate deep into the meat. This dish is perfect for anyone looking for a flavorful, aromatic, and slightly fiery meal.

Ingredients:

• 4 chicken leg quarters or thighs, skin-on
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 1 medium onion, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• 1/4 cup orange juice
• 1/4 cup white vinegar
• 1 tablespoon grated fresh ginger
• 2 tablespoons olive oil

Instructions:

1. Prepare the Marinade: In a bowl, combine the soy sauce, brown sugar, garlic, scotch bonnet pepper, onion, thyme, allspice, ground ginger, cinnamon, salt, pepper, lime juice, orange juice, vinegar, and fresh ginger. Blend the mixture into a smooth paste using a blender or food processor.
2. Marinate the Chicken: Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
3. Sear the Chicken: Preheat the Dutch oven over medium-high heat and add the olive oil. Once hot, add the chicken and sear for 5-6 minutes on each side until browned. Remove the chicken and set aside.
4. Cook the Chicken: In the same Dutch oven, pour in the remaining marinade and bring it to a simmer. Return the chicken to the pot, cover, and reduce the heat to low. Let it cook for 45 minutes to 1 hour, turning the chicken halfway through, until the chicken is cooked through and tender.
5. Finish and Serve: Once the chicken is fully cooked, remove it from the Dutch oven. Serve with rice and peas or fried plantains.

Jamaican jerk chicken made in a Dutch oven is packed with bold, spicy flavors and incredibly juicy. The slow-cooking method allows the marinade to soak deep into the meat, creating a rich, tender texture. This dish is perfect for anyone who loves a bit of heat combined with savory, smoky undertones. Pairing it with traditional sides like rice and peas or fried plantains enhances the experience, making it a full, satisfying meal.

Jamaican Curry Goat in a Dutch Oven

Curry goat is a flavorful and aromatic Jamaican dish that combines tender goat meat with a rich curry sauce, infused with a variety of spices. Cooking this dish in a Dutch oven ensures the goat meat becomes meltingly tender while allowing the curry spices to develop fully. This dish is a staple of Jamaican cuisine and is ideal for special occasions, serving with rice and peas or traditional white rice.

Ingredients:

• 2 pounds goat meat, cut into chunks
• 2 tablespoons curry powder
• 1 tablespoon allspice
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 bell pepper, chopped
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 4 cups beef or vegetable broth
• 1 tablespoon white vinegar
• 1 teaspoon thyme leaves (fresh or dried)
• Salt and black pepper to taste
• 1/2 cup carrots, chopped
• 2 medium potatoes, peeled and diced

Instructions:

1. Season the Goat Meat: In a large bowl, combine the goat meat with curry powder, allspice, ginger, garlic, salt, and black pepper. Rub the seasonings into the meat and let it marinate for at least 1 hour, or overnight for more intense flavor.
2. Sear the Meat: Heat vegetable oil in a Dutch oven over medium-high heat. Add the goat meat in batches and brown on all sides for 5-7 minutes. Remove the meat and set aside.
3. Cook the Aromatics: In the same Dutch oven, add the onion, bell pepper, scotch bonnet pepper, and garlic. Sauté for 3-4 minutes until softened.
4. Simmer the Curry: Return the goat meat to the Dutch oven and stir in the tomato paste, soy sauce, and thyme. Pour in the broth and vinegar, and bring to a simmer. Cover the pot and reduce the heat to low. Let it cook for 2-3 hours, or until the meat is tender and falling off the bone.
5. Add Vegetables: About 30 minutes before the end of cooking, add the carrots and potatoes. Let them cook in the curry sauce until tender.
6. Serve: Serve the curry goat with rice and peas or white rice for a complete meal.

Jamaican curry goat cooked in a Dutch oven is a rich, deeply flavorful dish that is both comforting and exotic. The slow cooking process allows the goat meat to become tender and absorb all the spices, creating a fragrant and hearty curry sauce. The addition of potatoes and carrots enhances the dish with sweetness and texture. This dish is perfect for gatherings and pairs wonderfully with the classic Jamaican sides of rice and peas.

Jamaican Rice and Peas in a Dutch Oven

Jamaican rice and peas is a signature side dish often served alongside jerk chicken, curry goat, or oxtail. The combination of rice, kidney beans (or peas), and coconut milk, infused with thyme and scotch bonnet peppers, creates a fragrant and savory dish that pairs perfectly with most Jamaican main courses. Cooking it in a Dutch oven allows the flavors to develop beautifully while ensuring the rice remains fluffy and moist.

Ingredients:

• 2 cups long-grain rice, rinsed
• 1 can (15 oz) kidney beans (or pigeon peas), drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups water
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 2 sprigs fresh thyme
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, whole (for less heat, leave whole)
• 1 tablespoon vegetable oil

Instructions:

1. Sauté the Aromatics: Heat vegetable oil in a Dutch oven over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add Rice and Beans: Stir in the rice and cook for another 2-3 minutes, allowing the rice to lightly toast and absorb some of the oil and garlic flavor. Add the kidney beans (or pigeon peas) and stir to combine.
3. Simmer the Rice: Add the coconut milk, water, salt, allspice, thyme, and scotch bonnet pepper. Stir well and bring the mixture to a boil.
4. Cook the Rice: Once it reaches a boil, reduce the heat to low, cover the Dutch oven, and let it simmer for 20-25 minutes until the rice is tender and the liquid has been absorbed. Keep the scotch bonnet pepper whole during cooking to add flavor without too much heat.
5. Finish and Serve: Fluff the rice with a fork and discard the scotch bonnet pepper. Serve hot as a side dish to any Jamaican meal.

Jamaican rice and peas cooked in a Dutch oven is a flavorful and aromatic side that elevates any Jamaican dish. The combination of tender rice, creamy coconut milk, and the subtle heat from the scotch bonnet creates a rich, satisfying dish. It’s the perfect accompaniment to a spicy, savory main course like jerk chicken or curry goat, and it’s sure to be a hit at any meal.

Jamaican Steamed Fish in a Dutch Oven

Jamaican steamed fish is a flavorful, aromatic dish that features tender fish simmered in a savory broth with herbs and vegetables. The Dutch oven’s even heat distribution ensures the fish cooks to perfection while absorbing all the delicious spices. This dish is light yet satisfying, with the freshness of the fish and the tangy, herby sauce complementing each other perfectly. It’s an ideal choice for a healthy and flavorful meal.

Ingredients:

• 2 whole snapper or other firm white fish, cleaned and gutted
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 2 sprigs thyme
• 1 tablespoon grated fresh ginger
• 2 medium tomatoes, chopped
• 1 carrot, julienned
• 1 cup water or fish stock
• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• Salt and black pepper to taste
• Juice of 1 lime

Instructions:

1. Prepare the Fish: Rinse the fish with water and rub with lime juice to clean. Season the fish with salt, pepper, and a little bit of the grated ginger. Set aside.
2. Sauté the Vegetables: Heat vegetable oil in a Dutch oven over medium heat. Add the onion, bell pepper, garlic, and scotch bonnet pepper. Sauté for 4-5 minutes until softened.
3. Add the Liquids: Add the tomatoes, carrot, thyme, soy sauce, water or fish stock, and coconut milk to the Dutch oven. Stir to combine and bring to a simmer.
4. Steam the Fish: Carefully add the fish to the Dutch oven. Cover and simmer for 15-20 minutes, basting the fish with the sauce occasionally, until the fish is cooked through and tender. Avoid overcooking the fish.
5. Finish and Serve: Taste the sauce and adjust seasoning with salt and pepper if necessary. Serve the steamed fish with rice and peas or steamed vegetables.

Jamaican steamed fish cooked in a Dutch oven is a vibrant, flavorful dish that highlights the delicate taste of the fish while infusing it with the tangy and spicy flavors of the broth. The coconut milk adds a creamy richness that balances the heat from the scotch bonnet pepper, while the vegetables provide texture and sweetness. This dish is light but satisfying, and it pairs perfectly with traditional sides like rice and peas or fresh vegetables.

Jamaican Oxtail Stew in a Dutch Oven

Oxtail stew is a rich and hearty Jamaican dish that features tender, slow-cooked oxtail in a flavorful, savory gravy. The Dutch oven is perfect for simmering the oxtail, allowing the meat to become meltingly tender and soak up all the spices. This dish is traditionally served with rice and peas and is a true comfort food that delivers deep, soulful flavors in every bite.

Ingredients:

• 3 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon allspice
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 1 tablespoon soy sauce
• 2 tablespoons browning sauce
• 1 cup beef broth or water
• 1/2 cup red wine (optional)
• 2 medium carrots, chopped
• 2 medium potatoes, peeled and chopped
• Salt and black pepper to taste
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Brown the Oxtail: Heat vegetable oil in a Dutch oven over medium-high heat. Brown the oxtail in batches, about 6-8 minutes per batch. Remove the browned oxtail and set aside.
2. Cook the Aromatics: In the same Dutch oven, add the onions, garlic, and ginger. Sauté for 4-5 minutes until softened and fragrant.
3. Add the Spices and Liquid: Stir in the allspice, thyme, scotch bonnet pepper, soy sauce, and browning sauce. Add the beef broth (or water) and red wine, scraping the bottom of the pot to release any browned bits.
4. Simmer the Oxtail: Return the oxtail to the Dutch oven. Cover and bring the mixture to a boil. Once boiling, reduce the heat to low and let the stew simmer for 2.5-3 hours, or until the oxtail is tender and the meat is starting to fall off the bone.
5. Add Vegetables: Add the carrots and potatoes to the stew and continue to simmer for another 30 minutes, or until the vegetables are tender and the sauce has thickened.
6. Serve: Taste the stew and adjust seasoning with salt and pepper if needed. Serve the oxtail stew with rice and peas or steamed white rice.

Jamaican oxtail stew made in a Dutch oven is a rich, savory dish with tender oxtail that absorbs all the delicious flavors from the spices and broth. The slow simmering process ensures the meat becomes melt-in-your-mouth tender, while the vegetables add a lovely texture and heartiness. This dish is ideal for a family meal and is perfect when paired with classic sides like rice and peas, making it a true Jamaican comfort food.

Jamaican Escovitch Fish in a Dutch Oven

Escovitch fish is a tangy, spicy Jamaican dish where fried fish is marinated in a vinegar-based sauce with onions, peppers, and spices. The Dutch oven allows you to fry the fish to a perfect crisp and then simmer it in the escovitch sauce, blending the flavors together for a delicious, flavorful result. The sharpness of the vinegar and the heat of the scotch bonnet peppers complement the fish beautifully, making it a vibrant, mouthwatering dish.

Ingredients:

• 2 whole snapper or tilapia, cleaned and gutted
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 1 scotch bonnet pepper, chopped (seeds removed for less heat)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 cup vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 1 teaspoon fresh thyme
• 1/2 cup carrots, julienned
• 1 tablespoon chopped parsley (for garnish)

Instructions:

1. Fry the Fish: Heat the vegetable oil in a Dutch oven over medium-high heat. Season the fish with salt, pepper, and a little allspice. Fry the fish in batches for about 4-5 minutes per side, until golden and crispy. Remove the fish and set aside on paper towels to drain.
2. Prepare the Escovitch Sauce: In the same Dutch oven, add the onion, bell pepper, scotch bonnet pepper, garlic, and ginger. Sauté for 3-4 minutes until the vegetables soften.
3. Add the Liquids: Stir in the vinegar, water, sugar, salt, pepper, allspice, and thyme. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
4. Combine the Fish and Sauce: Carefully add the fried fish back into the Dutch oven, spooning the escovitch sauce over the top. Add the julienned carrots and let the fish simmer for 10-15 minutes, absorbing the flavors of the sauce.
5. Serve: Garnish with chopped parsley and serve hot with rice and peas or fried plantains.

Jamaican escovitch fish cooked in a Dutch oven is a lively and tangy dish that brings together crispy fried fish and a flavorful, spicy escovitch sauce. The vinegar-based sauce, along with the heat from scotch bonnet peppers and the sweetness of the carrots, creates a perfect balance of flavors. This dish is an excellent choice for a festive meal and pairs wonderfully with traditional sides like rice and peas or fried plantains.

Note: More recipes are coming soon