50+ Irresistible Easter Jamaican Recipes to Make Unforgettable Feast

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Easter is one of the most celebrated holidays in Jamaica, bringing together families and communities for a time of reflection, joy, and, of course, incredible food.

Jamaican cuisine is known for its vibrant flavors, rich history, and diverse ingredients, and Easter provides the perfect opportunity to showcase this culinary heritage.

Whether you’re planning a traditional Easter Sunday dinner or a festive family gathering, Jamaican recipes are sure to bring that irresistible tropical flair to your table.

From spicy curries to mouthwatering pastries, this collection of 50+ Easter Jamaican recipes will help you create a memorable feast filled with bold, authentic flavors.

In this article, we’ve curated a wide variety of dishes, each embodying the essence of Jamaica’s rich food culture.

From savory mains like curried goat and escovitch fish, to delightful sides such as gungo peas and rice, and finishing with sweet treats like coconut drops and Easter bun, these recipes will ensure that your Easter celebration is both festive and delicious.

Whether you’re a seasoned cook or a beginner in the kitchen, these recipes are easy to follow and promise to deliver the true taste of Jamaica.

50+ Irresistible Easter Jamaican Recipes to Make Unforgettable Feast

Celebrating Easter with Jamaican cuisine brings together rich flavors, vibrant colors, and the warmth of family tradition.

With 50+ recipes to choose from, you can create a feast that spans every course, from appetizers and main dishes to sides and desserts.

Jamaican food is all about creating bold, memorable meals that bring people together, and this Easter, you can do just that with these delicious and authentic recipes.

Whether you’re cooking for a crowd or sharing a quiet meal with loved ones, these Easter Jamaican recipes will make your celebration truly special.

Jamaican Easter Bun

A traditional Jamaican Easter Bun is a spiced, dense, and fruity bread loaded with the richness of raisins, currants, and molasses. It’s perfect for Easter, often served with slices of cheese. This recipe uses traditional ingredients like mixed spice and browning, giving the bun a distinctive dark, sweet flavor.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup dark brown sugar
  • 1 cup mixed dried fruits (raisins, currants, sultanas)
  • 1/2 cup molasses
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground mixed spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup room temperature butter
  • 1/2 cup milk
  • 2 large eggs
  • 2 tbsp browning sauce
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the dry ingredients: flours, sugar, baking powder, salt, mixed spice, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the wet ingredients: melted butter, milk, eggs, browning sauce, and vanilla extract.
  4. Gradually fold the wet mixture into the dry ingredients until fully combined.
  5. Stir in the dried fruits, mixing evenly.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bun to cool before slicing and serving.

Jamaican Easter Bun is the perfect accompaniment to your holiday celebrations. Its combination of spices and sweet dried fruits makes it not only a treat for Easter but also a delicious addition to your baking repertoire. This bun’s flavor deepens over time, making it ideal for enjoying throughout the week, especially when paired with a slice of cheese for that classic Jamaican touch.

Jamaican Escovitch Fish

Escovitch Fish is a popular Jamaican dish, especially enjoyed during the Easter season. It’s a fried fish dish topped with a vibrant, tangy, and spicy vegetable sauce made of carrots, onions, and bell peppers. This dish is bursting with flavor and perfect for a festive Easter meal.

Ingredients:

  • 2 whole snapper fish (cleaned and scaled)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp all-purpose flour (for dredging)
  • 1/2 cup vegetable oil (for frying)

For the escovitch sauce:

  • 1 small onion (sliced)
  • 1 small carrot (julienned)
  • 1 bell pepper (julienned)
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1 Scotch bonnet pepper (sliced, optional for heat)
  • 2 cloves garlic (minced)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme (fresh)

Instructions:

  1. Season the fish with salt and pepper, making sure to rub the seasoning into the flesh. Dredge the fish in flour, shaking off excess.
  2. Heat oil in a frying pan over medium-high heat. Fry the fish for about 5-7 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towels.
  3. In the same pan, add a little more oil if necessary and sauté the onions, carrots, and bell peppers until soft (about 3 minutes).
  4. Add the vinegar, water, Scotch bonnet pepper, garlic, sugar, salt, black pepper, and thyme. Let the sauce simmer for 5-7 minutes.
  5. Pour the escovitch sauce over the fried fish and allow it to marinate for about 15 minutes before serving.

Jamaican Escovitch Fish is a flavorful, tangy dish that’s perfect for Easter gatherings. The crispy fish paired with the pickled vegetables brings a vibrant contrast of textures and tastes. The sauce, made with vinegar and Scotch bonnet pepper, gives the dish a spicy, sour kick that’s truly Jamaican. It’s an absolute must-try for anyone looking to enjoy authentic Jamaican Easter flavors.

Jamaican Easter Pepper Pot Soup

This hearty and flavorful Jamaican Easter Pepper Pot Soup is a traditional dish that features a rich blend of vegetables, tender beef, and peppery seasonings. It’s typically enjoyed during Easter celebrations, offering warmth and comfort while bringing together the savory flavors of the island.

Ingredients:

  • 1 lb beef (cut into cubes, preferably oxtail or beef stew meat)
  • 1/2 lb callaloo or spinach (chopped)
  • 1/2 lb okra (sliced)
  • 3-4 sprigs thyme
  • 2 scallions (chopped)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 Scotch bonnet pepper (whole, optional for heat)
  • 2 medium carrots (diced)
  • 2 medium potatoes (diced)
  • 6 cups beef broth or water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil

Instructions:

  1. Heat the oil in a large pot and brown the beef cubes. Once browned, remove the beef and set it aside.
  2. In the same pot, sauté the onions, garlic, scallions, and thyme until fragrant.
  3. Add the beef back into the pot along with the beef broth (or water), salt, and pepper. Bring to a boil, then reduce to a simmer. Let the soup cook for about 1 hour, or until the beef is tender.
  4. Add the carrots, potatoes, okra, and callaloo (or spinach), and simmer for an additional 20-30 minutes until the vegetables are tender.
  5. If using, add the whole Scotch bonnet pepper for that signature heat. Remove before serving.
  6. Adjust seasoning to taste and serve hot.

Jamaican Easter Pepper Pot Soup is a true comfort food that’s perfect for the cooler days of Easter. The tender beef, combined with hearty vegetables and a hint of heat from the Scotch bonnet, creates a deliciously rich and flavorful soup. The soup’s unique mix of flavors and textures make it an essential part of any Easter meal, offering a hearty and satisfying way to begin your celebrations.

Jamaican Festival Bread

Festival bread is a popular Jamaican fried bread served during holidays like Easter. It’s slightly sweet, soft, and golden on the outside with a delightful texture that pairs perfectly with savory dishes like fried fish or jerk chicken. This recipe is simple, easy, and a true crowd-pleaser.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1 tbsp butter (softened)
  • 3/4 cup water (or as needed)
  • Vegetable oil (for frying)

Instructions:

  1. In a large bowl, combine the flour, baking powder, salt, and sugar.
  2. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Gradually add water and mix to form a soft dough. Knead the dough on a lightly floured surface until smooth (about 3-5 minutes).
  4. Divide the dough into small balls and roll them into oval shapes.
  5. Heat vegetable oil in a frying pan over medium heat. Fry the dough balls in batches, turning occasionally, until they are golden brown and crispy on the outside (about 3-5 minutes per side).
  6. Remove the festival bread from the oil and drain on paper towels.

Jamaican Festival Bread is the perfect accompaniment to your Easter feast. Its subtly sweet flavor and light texture make it an ideal pairing with savory dishes like fried fish or even jerk pork. Whether served as a snack or alongside a main course, this bread is sure to be a hit at your table. The crispy exterior and soft interior create a delightful contrast that’s both comforting and satisfying.

Jamaican Curried Goat

Curried Goat is a dish that’s synonymous with Jamaican celebrations, especially during Easter. This flavorful, tender goat meat, infused with aromatic spices and slow-cooked to perfection, is rich, hearty, and deeply satisfying. It’s typically served with rice and peas, making it an essential dish for any Jamaican holiday gathering.

Ingredients:

  • 2 lbs goat meat (cut into cubes)
  • 2 tbsp curry powder
  • 2 tbsp vegetable oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1 bell pepper (chopped)
  • 1 Scotch bonnet pepper (chopped)
  • 1 tsp allspice (pimento berries)
  • 1 tsp thyme (fresh)
  • 1 tbsp ginger (grated)
  • 2 tbsp soy sauce
  • 1 cup beef broth or water
  • 2 medium potatoes (peeled and diced)
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. In a large bowl, season the goat meat with salt, pepper, curry powder, and soy sauce. Let it marinate for at least 30 minutes to allow the flavors to infuse.
  2. Heat oil in a large pot over medium-high heat. Add the goat meat and brown it on all sides.
  3. Add the onions, garlic, bell pepper, Scotch bonnet pepper, allspice, and thyme. Sauté for about 5 minutes until fragrant.
  4. Add the grated ginger and stir to combine. Pour in the beef broth or water, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours until the goat meat becomes tender.
  5. Add the diced potatoes and cook for an additional 20-30 minutes, until the potatoes are soft and the sauce has thickened.
  6. Adjust seasoning to taste and serve with rice and peas.

Jamaican Curried Goat is a quintessential dish for Easter, delivering layers of flavor and tender meat that fall apart with every bite. The combination of curry and allspice gives the dish a distinctive Jamaican flavor, while the slow cooking ensures the meat is incredibly tender. This dish, paired with rice and peas, brings a rich and satisfying end to your Easter meal, offering both comfort and celebration in every bite.

Jamaican Rice and Peas

Rice and Peas is a staple in Jamaican cuisine, especially during holidays like Easter. The rice is cooked with kidney beans (or gungo peas) in coconut milk, seasoned with thyme and scallions, making it both aromatic and flavorful. This dish is traditionally paired with curried goat, jerk chicken, or fried fish.

Ingredients:

  • 2 cups long-grain white rice
  • 1 can (14 oz) coconut milk
  • 2 cups water
  • 1 1/2 cups kidney beans (cooked or canned, drained)
  • 2 scallions (chopped)
  • 2 sprigs fresh thyme
  • 1 Scotch bonnet pepper (whole, optional)
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Rinse the rice in cold water and drain it.
  2. In a large pot, combine the coconut milk, water, kidney beans, scallions, thyme, Scotch bonnet pepper (optional), salt, and black pepper.
  3. Bring the mixture to a boil, then add the rice. Stir to combine.
  4. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
  5. Remove the Scotch bonnet pepper (if used) and fluff the rice with a fork before serving.

Jamaican Rice and Peas is a quintessential side dish that adds both flavor and texture to any Jamaican meal, particularly for Easter. The combination of coconut milk and spices creates a fragrant, creamy base for the rice and beans, while the thyme and Scotch bonnet pepper provide that signature Jamaican flavor. This dish pairs beautifully with any main course, making it a must-have for a complete and satisfying meal.

Jamaican Jerk Chicken

Jamaican Jerk Chicken is a popular and flavorful dish, especially during Easter. The chicken is marinated in a vibrant mixture of spices, herbs, and Scotch bonnet peppers, then grilled or roasted to perfection. The result is tender, smoky, spicy, and absolutely delicious.

Ingredients:

  • 4 bone-in chicken thighs (or chicken pieces of choice)
  • 2 tbsp allspice (pimento berries)
  • 1 tbsp brown sugar
  • 1 tsp thyme (fresh)
  • 1 Scotch bonnet pepper (or to taste)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 2 tbsp white vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice

Instructions:

  1. In a blender or food processor, combine the allspice, brown sugar, thyme, Scotch bonnet pepper, onion, garlic, soy sauce, vegetable oil, vinegar, salt, black pepper, and lime juice. Blend until smooth to form the marinade.
  2. Place the chicken pieces in a large resealable bag or bowl and pour the marinade over the chicken. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
  3. Preheat your grill to medium-high heat or set your oven to 375°F (190°C).
  4. Grill the chicken for about 30-40 minutes, turning occasionally, until fully cooked with a crispy, charred skin. If using the oven, bake for 35-40 minutes, flipping halfway through.
  5. Serve the jerk chicken with your favorite sides, such as rice and peas or festival bread.

Jamaican Jerk Chicken is an iconic dish that bursts with vibrant flavors. The combination of spicy Scotch bonnet peppers, aromatic allspice, and fresh thyme creates a unique taste that is both fiery and fragrant. Whether grilled or roasted, this dish is sure to be the highlight of your Easter meal, offering smoky, tender meat with a perfect balance of heat and spice.

Jamaican Sweet Potato Pudding

Sweet Potato Pudding is a beloved Jamaican dessert often made for special occasions like Easter. This moist, dense pudding is rich with the flavors of sweet potato, coconut, cinnamon, and nutmeg, creating a comforting and delicious treat that’s perfect after a festive meal.

Ingredients:

  • 2 cups grated sweet potato (peeled)
  • 1 cup coconut milk
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup raisins (optional)
  • 1 tbsp rum (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a baking dish (8×8-inch or similar size).
  2. In a large mixing bowl, combine the grated sweet potato, coconut milk, brown sugar, melted butter, and vanilla extract. Mix well.
  3. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until fully combined.
  5. Fold in the eggs, raisins, and rum (if using), and pour the mixture into the prepared baking dish.
  6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the pudding is golden brown on top.
  7. Allow the pudding to cool before slicing and serving.

Jamaican Sweet Potato Pudding is a rich and satisfying dessert that’s perfect for Easter celebrations. The natural sweetness of the sweet potato pairs wonderfully with the coconut milk and warming spices, creating a dessert that’s both comforting and flavorful. Whether served warm or at room temperature, this pudding is an essential treat that will add a touch of Jamaican tradition to your Easter table.

Jamaican Brown Stew Chicken

Brown Stew Chicken is a classic Jamaican dish that’s savory, hearty, and full of rich flavors. The chicken is browned and then simmered in a flavorful sauce made with tomatoes, onions, peppers, and a variety of seasonings. It’s a comforting, delicious dish that pairs perfectly with rice or festival bread.

Ingredients:

  • 4 chicken thighs (bone-in or boneless, cut into pieces)
  • 2 tbsp vegetable oil
  • 1 medium onion (diced)
  • 1 bell pepper (diced)
  • 2 cloves garlic (minced)
  • 2 medium tomatoes (chopped)
  • 1/4 cup soy sauce
  • 1 tbsp browning sauce (optional for color)
  • 1 tsp thyme (fresh)
  • 1/2 tsp allspice (pimento berries)
  • 1/2 tsp sugar
  • 1 cup chicken broth or water
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Scotch bonnet pepper (whole, optional for heat)
  • 2 tbsp green onions (chopped)

Instructions:

  1. Season the chicken pieces with salt, pepper, and allspice. Heat the vegetable oil in a large skillet or pot over medium-high heat.
  2. Brown the chicken pieces on all sides until golden, then remove them from the pan and set aside.
  3. In the same pan, sauté the onions, bell pepper, and garlic until fragrant, about 3-4 minutes.
  4. Add the chopped tomatoes, soy sauce, browning sauce, thyme, sugar, and chicken broth. Stir well to combine.
  5. Return the browned chicken to the pan and add the Scotch bonnet pepper (optional). Cover and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
  6. Garnish with green onions before serving.

Jamaican Brown Stew Chicken is a savory and flavorful dish that’s perfect for Easter or any celebration. The rich, aromatic sauce made with tomatoes, soy sauce, and spices complements the tender chicken beautifully. Paired with rice or festival bread, this dish offers a comforting, satisfying meal that will leave everyone at the table wanting more.

Jamaican Escovitch Fish

Escovitch Fish is a popular Jamaican dish featuring fried fish topped with a tangy, spicy vinegar-based sauce. The vibrant mix of pickled vegetables, scotch bonnet peppers, and spices gives this dish a unique flavor profile. It’s often served with festival bread or rice, making it a festive and flavorful option for Easter.

Ingredients:

  • 4 whole fish (snapper, parrot fish, or your choice of white fish)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp all-purpose seasoning
  • 1/2 cup flour (for dredging)
  • 2 cups vegetable oil (for frying)

For the Escovitch Sauce:

  • 1 medium onion (sliced)
  • 1 medium carrot (julienned)
  • 1 bell pepper (sliced)
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1 tsp sugar
  • 2 cloves garlic (minced)
  • 1 Scotch bonnet pepper (sliced)
  • 1 tsp thyme (fresh)
  • 1 tsp pimento berries (allspice)

Instructions:

  1. Season the fish with salt, pepper, and all-purpose seasoning. Let it sit for about 15 minutes.
  2. Dredge the fish in flour to coat lightly.
  3. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the fish for about 4-5 minutes per side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
  4. For the escovitch sauce, combine the onion, carrot, bell pepper, vinegar, water, sugar, garlic, Scotch bonnet pepper, thyme, and pimento berries in a saucepan. Bring to a simmer and cook for about 5-7 minutes, or until the vegetables are tender but still crisp.
  5. Pour the escovitch sauce over the fried fish and let it marinate for a few minutes before serving.

Jamaican Escovitch Fish is a lively and flavorful dish that brings together the crispy texture of fried fish with the sharp, tangy bite of the escovitch sauce. The combination of vinegar, spices, and fresh vegetables creates a perfect balance of heat and acidity. This dish is a wonderful addition to your Easter feast, offering a burst of flavors that’s both refreshing and satisfying. Serve with festival bread or rice for a complete meal.

Jamaican Pepper Pot Soup

Pepper Pot Soup is a hearty, flavorful Jamaican soup traditionally made with beef, callaloo, okra, and a variety of spices. The peppery kick from Scotch bonnet peppers and the richness from the beef make this soup an excellent choice for Easter celebrations, providing warmth and satisfaction in every spoonful.

Ingredients:

  • 1 lb beef (chuck or stew beef, cut into cubes)
  • 6 cups beef broth or water
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 2 carrots (chopped)
  • 1/2 lb callaloo (or spinach as a substitute)
  • 1/2 lb okra (sliced)
  • 1 Scotch bonnet pepper (whole, optional for heat)
  • 1 tbsp thyme (fresh)
  • 1 tsp allspice (pimento berries)
  • 1 tbsp salt (or to taste)
  • 1/2 tsp black pepper

Instructions:

  1. In a large pot, add the beef, beef broth (or water), onion, garlic, and carrots. Bring to a boil and then reduce to a simmer. Cook for about 1 hour, or until the beef becomes tender.
  2. Add the callaloo, okra, thyme, allspice, Scotch bonnet pepper (optional), salt, and black pepper. Simmer for an additional 20-25 minutes, allowing the flavors to meld together.
  3. Taste and adjust seasoning as needed.
  4. Serve hot, accompanied by bread or rice.

Jamaican Pepper Pot Soup is a rich and nourishing dish that’s perfect for Easter gatherings. The tender beef, complemented by the earthy callaloo and the warmth of Scotch bonnet peppers, creates a comforting and hearty meal. This soup is not only flavorful but also packs a punch with its spicy kick, making it an exciting addition to your Easter spread. Paired with a slice of bread, it’s a wholesome and satisfying dish that everyone will enjoy.

Jamaican Gungo Peas and Rice

Gungo Peas and Rice is a traditional Jamaican dish often served during holidays like Easter. The peas are cooked with rice, coconut milk, and a blend of seasonings to create a flavorful and aromatic side dish that pairs wonderfully with jerk chicken, brown stew chicken, or fish.

Ingredients:

  • 2 cups long-grain white rice
  • 1 can (15 oz) gungo peas (or 1 1/2 cups cooked dried gungo peas)
  • 1 can (14 oz) coconut milk
  • 2 cups water
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 sprig fresh thyme
  • 1 Scotch bonnet pepper (whole, optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil

Instructions:

  1. Rinse the rice thoroughly and set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened and fragrant (about 3-4 minutes).
  3. Add the gungo peas, coconut milk, water, thyme, Scotch bonnet pepper (optional), salt, and black pepper to the pot. Stir to combine.
  4. Bring the mixture to a boil, then add the rice. Stir gently, cover, and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
  5. Remove the Scotch bonnet pepper and fluff the rice before serving.

Jamaican Gungo Peas and Rice is a hearty and flavorful dish that is a must-have during any Jamaican holiday, especially Easter. The coconut milk gives the rice a creamy texture, while the gungo peas add a rich, earthy flavor. The subtle heat from the Scotch bonnet pepper and the aromatic thyme make this dish a true reflection of Jamaican culinary traditions. Serve it alongside jerk chicken or brown stew chicken for a complete meal that will transport you straight to the heart of the Caribbean.

Jamaican Curried Goat

Curried Goat is one of Jamaica’s signature dishes, renowned for its rich, tender meat and flavorful, aromatic spices. Often served during festive occasions like Easter, the goat meat is slow-cooked in a spicy curry sauce, resulting in a tender and flavorful dish that pairs perfectly with rice or dumplings.

Ingredients:

  • 2 lbs goat meat (cut into chunks)
  • 2 tbsp curry powder
  • 1 tbsp all-purpose seasoning
  • 1 tsp thyme (fresh)
  • 1 Scotch bonnet pepper (sliced)
  • 4 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 1 large potato (peeled and diced)
  • 2 carrots (sliced)
  • 1 cup beef broth or water
  • 1 tbsp vegetable oil
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice (pimento berries)
  • Salt and pepper to taste

Instructions:

  1. Season the goat meat with the curry powder, all-purpose seasoning, thyme, ginger, salt, and pepper. Let the meat marinate for at least 1 hour, or overnight for better flavor.
  2. Heat the vegetable oil in a large pot over medium-high heat. Add the seasoned goat meat and sear it on all sides until browned.
  3. Add the garlic, onion, and Scotch bonnet pepper, and sauté for about 3-4 minutes until the onions become soft and fragrant.
  4. Pour in the beef broth (or water) and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the goat meat is tender.
  5. Add the diced potato and carrots to the pot, then continue cooking for another 25-30 minutes until the vegetables are tender and the sauce thickens.
  6. Serve hot with rice or fried dumplings.

Jamaican Curried Goat is a flavorful and satisfying dish that’s perfect for Easter gatherings. The rich and tender goat meat, combined with aromatic curry spices, creates a deliciously complex flavor profile that is both comforting and exotic. The addition of hearty vegetables like potato and carrots makes this dish even more fulfilling. Paired with rice or dumplings, this dish is a crowd-pleaser that brings a taste of Jamaica to your Easter feast.

Jamaican Porridge (Cornmeal Porridge)

Jamaican Cornmeal Porridge is a comforting breakfast dish often enjoyed on holidays like Easter. This warm, creamy porridge is made with cornmeal, coconut milk, and sweetened with sugar and spices, creating a comforting start to the day. It’s often served with a slice of bread or crackers on the side.

Ingredients:

  • 1/2 cup cornmeal
  • 3 cups water
  • 1 cup coconut milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/4 cup sugar (or to taste)
  • Pinch of salt
  • 1 tbsp butter (optional)

Instructions:

  1. In a medium saucepan, mix the cornmeal with about 1 cup of water to make a smooth paste.
  2. Gradually add the remaining water and coconut milk while stirring to prevent lumps.
  3. Bring the mixture to a boil over medium heat, stirring constantly to avoid burning.
  4. Once the porridge begins to thicken, reduce the heat to low and continue stirring for about 5 minutes.
  5. Add the vanilla extract, cinnamon, nutmeg, sugar, and salt. Stir well and cook for an additional 10-15 minutes, or until the porridge has thickened to your desired consistency.
  6. Stir in the butter (if using) and serve hot.

Jamaican Cornmeal Porridge is a comforting and filling dish that’s perfect for a relaxed Easter breakfast. The smooth, creamy texture of the cornmeal, enriched by the coconut milk, creates a warm and satisfying meal. The spices of cinnamon and nutmeg give the porridge a pleasant warmth, while the sweetness from the sugar makes it a perfect treat to start the day. Whether enjoyed on its own or with some crackers, this dish brings a touch of Jamaican tradition to your Easter morning.

Jamaican Fried Dumplings

Jamaican Fried Dumplings are a beloved accompaniment to many Jamaican dishes, such as ackee and saltfish, curry goat, or brown stew chicken. These crispy, fluffy dumplings are perfect for dipping into sauces or soups and are a great addition to any Easter meal.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 3 tbsp butter (cold, cut into small pieces)
  • 3/4 cup water (or more, as needed)
  • Vegetable oil (for frying)

Instructions:

  1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
  2. Add the cold butter pieces to the flour mixture and use your fingers to rub the butter into the flour until it resembles coarse crumbs.
  3. Gradually add the water, a little at a time, and mix until the dough comes together. You may need more water depending on the consistency of the dough.
  4. Turn the dough onto a lightly floured surface and knead it for 3-5 minutes until smooth. Divide the dough into small balls (about 8-10).
  5. Heat the vegetable oil in a frying pan over medium-high heat. Once the oil is hot, flatten each dough ball slightly and fry the dumplings for about 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the dumplings from the oil and drain on paper towels.

Jamaican Fried Dumplings are a versatile and delicious addition to any Easter meal. Their crispy exterior and soft, fluffy interior make them perfect for pairing with a variety of Jamaican dishes, from stews and curries to soups and fried fish. These dumplings are easy to make and always a crowd favorite. Whether served as a snack or as part of your main meal, they bring a satisfying and authentic taste of Jamaica to your table.

Note: More recipes​ are coming soon!