35+ Traditional Jamaican Lunch Recipes You Need to Try

Jamaican cuisine is renowned for its bold flavors, vibrant colors, and unique ingredients that come together to create unforgettable dishes.

Whether you’re looking to spice up your weekday lunches or bring some island vibes to a special gathering, Jamaican lunch recipes offer an array of mouthwatering options to explore.

From traditional favorites like jerk chicken and rice and peas to unique dishes like curried goat and festival, Jamaican recipes provide the perfect blend of savory, sweet, and spicy.

In this article, we’re diving into 35+ Jamaican lunch recipes that showcase the essence of Caribbean cooking.

Each dish highlights different aspects of Jamaican culinary traditions—from fiery marinades to creamy coconut-based sauces, along with an array of side dishes that complete a truly authentic Jamaican meal.

Prepare your taste buds for an island adventure with these delicious Jamaican lunch ideas that are sure to brighten up any midday meal.

35+ Traditional Jamaican Lunch Recipes You Need to Try

Jamaican cuisine is more than just food; it’s a celebration of culture, community, and the vibrant spirit of the Caribbean.

Each recipe in this list brings something unique to the table, blending spices, textures, and ingredients that reflect Jamaica’s rich culinary heritage.

From classic dishes to lesser-known favorites, these Jamaican lunch recipes offer a wonderful journey into a world of bold, satisfying flavors.

So whether you’re planning a family meal, hosting friends, or simply looking for a fresh lunch idea, these 35+ Jamaican lunch recipes are perfect for any occasion.

Dive into the tastes of Jamaica and bring the warmth of the island into your kitchen—one delicious dish at a time.

Enjoy the flavors, and let every bite take you on a mini-vacation to the tropics.

Jerk Chicken with Rice and Peas

Jerk Chicken with Rice and Peas is a flavorful and hearty Jamaican dish that perfectly blends spicy, savory, and aromatic elements. The chicken is marinated in a bold jerk seasoning, which includes a mix of scotch bonnet peppers, allspice, thyme, and other spices. The rice and peas are traditionally made with kidney beans, coconut milk, and a medley of herbs and spices, giving this dish its distinctive, rich flavor.

Ingredients for Jerk Chicken:

• 4 chicken thighs or breasts
• 2 tablespoons jerk seasoning
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground allspice
• 1 teaspoon thyme
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons lime juice
• 1 Scotch bonnet pepper, chopped (optional for heat)
• Salt and pepper to taste

Ingredients for Rice and Peas:

• 1 cup rice (preferably long grain or basmati)
• 1 cup kidney beans (cooked or canned)
• 1 can coconut milk (400ml)
• 1 small onion, chopped
• 1 sprig fresh thyme
• 2 cloves garlic, minced
• 1/2 teaspoon allspice
• 2 cups water
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. In a bowl, mix together the jerk seasoning, olive oil, soy sauce, brown sugar, ground allspice, thyme, garlic, ginger, lime juice, Scotch bonnet pepper, salt, and pepper.
2. Coat the chicken with the marinade, making sure to cover it well. Allow it to marinate in the fridge for at least 2 hours or overnight for more intense flavor.
3. Preheat your grill or oven to medium-high heat. If grilling, cook the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F. If baking, cook at 375°F for 25-30 minutes.
4. While the chicken cooks, prepare the rice and peas. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened, about 3 minutes.
5. Add the rice, kidney beans, coconut milk, water, thyme, allspice, and salt to the pot. Stir everything together, then bring it to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is tender and the liquid has absorbed.
7. Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Serve the jerk chicken with a side of rice and peas.

Jerk Chicken with Rice and Peas is a satisfying and flavorful meal that highlights the essence of Jamaican cuisine. The jerk seasoning delivers a zesty punch of heat and spice, while the creamy rice and peas provide a perfect balance. This dish is not only a staple in Jamaican households but also a perfect introduction to Caribbean cooking for those looking to explore new and exciting flavors. Whether served at a family gathering or enjoyed as a weeknight dinner, it’s a dish that is sure to leave everyone asking for seconds.

Escovitch Fish

Escovitch Fish is a popular Jamaican dish where fried fish is topped with a tangy, spicy pickled vegetable sauce. The sauce typically includes carrots, onions, bell peppers, and Scotch bonnet peppers, which are all marinated in vinegar. The crispy fish combined with the vibrant, zesty sauce makes for a truly irresistible dish that is often served with bread or festival (a sweet fried dough). Escovitch Fish is beloved for its perfect balance of heat, acidity, and freshness.

Ingredients for Escovitch Sauce:

• 1 medium carrot, julienned
• 1 small red bell pepper, julienned
• 1 small onion, thinly sliced
• 2 Scotch bonnet peppers, sliced (remove seeds for less heat)
• 1 cup white vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, minced
• 1/2 cup water

Ingredients for Fish:

• 4 whole snapper or parrot fish (or any white fish of your choice)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon all-purpose seasoning
• 1 cup flour for dredging
• Vegetable oil for frying

Instructions:

1. Begin by preparing the escovitch sauce. In a saucepan, combine vinegar, sugar, salt, black pepper, thyme, bay leaf, garlic, and water. Bring it to a simmer over medium heat.
2. Add the carrot, bell pepper, onion, and Scotch bonnet peppers to the saucepan and allow the mixture to simmer for about 5-7 minutes until the vegetables soften slightly. Remove from heat and set aside.
3. Prepare the fish by cleaning and gutting it. Season the fish with salt, black pepper, and all-purpose seasoning.
4. Dredge the fish in flour, making sure to coat it well.
5. Heat vegetable oil in a frying pan over medium-high heat. Once the oil is hot, fry the fish for about 5 minutes per side, or until golden and crispy.
6. Remove the fish from the oil and drain on paper towels.
7. To serve, place the fried fish on a platter and pour the escovitch sauce over the top, ensuring the fish is fully covered with the pickled vegetables and sauce.

Escovitch Fish is a delightful dish that combines crispy, flavorful fish with a tangy and spicy sauce that awakens the senses. The pickled vegetables provide a bright contrast to the savory fried fish, making it a perfect option for those looking to enjoy something with both heat and freshness. This dish is ideal for a summer meal or special occasion and pairs wonderfully with rice, bread, or festival for a complete meal. Whether you’re a fan of seafood or new to Caribbean cuisine, Escovitch Fish is sure to impress.

Curry Goat

Curry Goat is a rich and flavorful Jamaican stew made with tender goat meat cooked in a fragrant curry sauce. This dish is a favorite in Jamaican households and at gatherings, known for its spicy kick and savory depth of flavor. The goat meat is slow-cooked to perfection, absorbing the full flavor of the curry spices, herbs, and scotch bonnet peppers. It’s traditionally served with rice and peas or white rice, making it a filling and satisfying meal.

Ingredients:

• 2 pounds goat meat (cut into cubes)
• 2 tablespoons curry powder
• 1 teaspoon ground allspice
• 1 teaspoon ginger, grated
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 small bell pepper, chopped
• 2 sprigs fresh thyme
• 2 Scotch bonnet peppers, sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons ketchup
• 4 cups water or beef broth
• 2 medium potatoes, peeled and diced (optional)
• 2 tablespoons vinegar

Instructions:

1. In a bowl, mix together the goat meat, curry powder, allspice, ginger, garlic, salt, and pepper. Let the meat marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat oil in a large pot over medium heat. Add the chopped onion, bell pepper, and Scotch bonnet peppers, and sauté until softened, about 5 minutes.
3. Add the marinated goat meat to the pot and brown on all sides, about 10 minutes.
4. Stir in the soy sauce, ketchup, and vinegar. Then, add water or broth to the pot, ensuring the meat is covered.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the goat meat is tender.
6. Add the potatoes (if using) and cook for an additional 20 minutes, or until the potatoes are tender.
7. Adjust the seasoning with more salt and pepper if needed. Serve hot with rice and peas or plain white rice.

Curry Goat is a comforting and flavorful dish that represents the rich culinary heritage of Jamaica. The combination of tender goat meat, aromatic spices, and a spicy curry sauce creates a truly unforgettable meal. It’s a dish that requires patience, but the slow-cooking process is worth every bit of time, resulting in succulent, fall-off-the-bone meat that soaks up all the bold flavors. Perfect for special occasions or any time you want to enjoy a taste of authentic Jamaican cuisine, Curry Goat will undoubtedly become a beloved favorite.

Ackee and Saltfish

Ackee and Saltfish is Jamaica’s national dish, a flavorful and satisfying combination of salt-cured codfish (saltfish) and ackee, a fruit that, when cooked, has a creamy texture and a subtle, mild flavor. This dish is often served with fried dumplings, boiled dumplings, or boiled green bananas, and is a quintessential part of Jamaican breakfast. The saltfish is typically sautéed with onions, tomatoes, and bell peppers, while the ackee adds a rich, buttery consistency that balances the savory ingredients beautifully.

Ingredients:

• 1/2 pound saltfish (salted codfish)
• 1 can ackee (or 1 cup fresh ackee)
• 1 medium onion, sliced
• 1 medium tomato, chopped
• 1 small bell pepper, chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• 2 scallions (green onions), chopped
• 1 Scotch bonnet pepper, chopped (optional)
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• Salt to taste

Instructions:

1. Start by soaking the saltfish in water for 1-2 hours to remove excess salt, changing the water a few times. Once softened, drain and boil the saltfish for 10-15 minutes to fully remove the salt. Flake the fish into pieces once it’s cool enough to handle.
2. Drain and rinse the ackee (if using canned) and set it aside. If using fresh ackee, carefully remove the seeds and peel before boiling it in salted water for 10 minutes until tender.
3. Heat the vegetable oil in a frying pan over medium heat. Sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
4. Add the flaked saltfish to the pan and cook for 5-7 minutes until it starts to brown and crisp slightly.
5. Gently fold the ackee into the pan with the saltfish, being careful not to break up the ackee too much. Stir in the tomatoes, thyme, scallions, Scotch bonnet pepper, and black pepper. Cook for 5 more minutes, allowing the flavors to meld together.
6. Adjust the seasoning with salt to taste, and serve hot with fried dumplings, boiled dumplings, or fried plantains.

Ackee and Saltfish is a dish that captures the heart and soul of Jamaican cuisine. With its rich flavors and the perfect blend of savory saltfish and creamy ackee, it is a dish that feels both satisfying and comforting. While it’s typically enjoyed at breakfast, it can easily be eaten at any time of the day. The texture of the ackee pairs beautifully with the slightly crispy saltfish, making each bite a delightful experience. Ackee and Saltfish is not only a traditional favorite but also a dish that represents Jamaica’s cultural heritage, offering a true taste of the island’s vibrant culinary traditions.

Jamaican Beef Patties

Jamaican Beef Patties are a popular snack or street food, known for their flaky, golden crust and flavorful, spiced beef filling. The pastry is infused with turmeric, which gives it a vibrant yellow color, while the filling is a savory mix of ground beef, onions, garlic, scallions, and a blend of spices. These patties are often enjoyed on the go or served as a part of a meal, and are a favorite among Jamaicans both at home and abroad.

Ingredients for the Pastry:

• 2 cups all-purpose flour
• 1 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/2 cup butter, cold and cubed
• 1/4 cup vegetable shortening
• 1/4 cup cold water (more if needed)

Ingredients for the Filling:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup scallions, chopped
• 1 teaspoon ground allspice
• 1 teaspoon thyme, dried or fresh
• 1 Scotch bonnet pepper, chopped (optional)
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1/4 cup breadcrumbs (optional for thickening)
• Salt and pepper to taste

Instructions:

1. Begin by making the pastry. In a large bowl, combine the flour, turmeric, and salt. Add the cold butter and shortening, using your fingers or a pastry cutter to cut the fat into the flour until the mixture resembles coarse crumbs.
2. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
4. While the dough chills, prepare the filling. In a large skillet, heat a little oil over medium heat and sauté the onions, garlic, and Scotch bonnet pepper (if using) until softened.
5. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spoon.
6. Stir in the scallions, allspice, thyme, soy sauce, brown sugar, and salt and pepper. Cook for an additional 5 minutes, allowing the flavors to meld. If the filling is too loose, add breadcrumbs to thicken it up. Let the mixture cool slightly.
7. Preheat the oven to 375°F (190°C).
8. Roll out the dough on a floured surface and cut it into circles (about 5 inches in diameter).
9. Place a spoonful of the beef mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal.
10. Place the patties on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and crisp.

Jamaican Beef Patties are a delicious and portable treat that packs a punch of flavor in every bite. The flaky, buttery pastry is the perfect vessel for the savory, spiced beef filling, and the optional heat from the Scotch bonnet pepper adds a touch of spice that is sure to excite your taste buds. Whether enjoyed as a snack or served with a side of salad for a more filling meal, these patties are a true Jamaican favorite. Perfect for a picnic, party, or anytime you want a taste of the Caribbean, Jamaican Beef Patties offer an authentic and delicious experience.

Jamaican Pepper Pot Soup

Pepper Pot Soup is a rich and hearty Jamaican dish, known for its depth of flavor and spice. It is typically made with beef, often oxtail or beef tripe, and vegetables like okra and carrots, all simmered together in a flavorful broth. The soup gets its signature kick from the Scotch bonnet peppers, making it a satisfying and spicy dish. Traditionally enjoyed as a comfort food or on special occasions, this soup is perfect for warming up on a chilly day.

Ingredients:

• 1 pound beef (oxtail, beef tripe, or stew beef)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 Scotch bonnet peppers, whole (or chopped for more heat)
• 2 sprigs thyme
• 1/2 teaspoon allspice
• 1 carrot, sliced
• 1 small yam, peeled and chopped
• 1 small sweet potato, peeled and chopped
• 1/2 cup okra, chopped
• 4 cups beef broth or water
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the oil over medium heat. Brown the beef on all sides, about 5-7 minutes.
2. Add the chopped onion, garlic, and thyme to the pot, and sauté until the onions are softened.
3. Add the allspice, Scotch bonnet peppers, carrot, yam, sweet potato, and okra to the pot, and stir to combine.
4. Pour in the beef broth (or water) and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Season the soup with salt and pepper to taste, and remove the Scotch bonnet peppers if you want to control the level of heat.
6. Serve hot with crusty bread or dumplings.

Jamaican Pepper Pot Soup is a robust and flavorful dish that embodies the boldness of Jamaican cuisine. The combination of tender beef, spicy Scotch bonnet peppers, and hearty vegetables creates a soup that is both comforting and invigorating. The richness of the broth, coupled with the heat from the peppers, makes for a satisfying and deeply satisfying meal. Whether enjoyed as a main dish or a starter, Pepper Pot Soup is sure to warm your soul and provide a truly authentic taste of Jamaica. It’s perfect for any occasion that calls for a filling, flavorful dish.

Jamaican Callaloo and Saltfish

Callaloo and Saltfish is a beloved Jamaican dish that combines the rich, savory flavors of salted cod (saltfish) with callaloo, a leafy green vegetable often compared to spinach. The dish is sautéed with onions, peppers, and spices, creating a deliciously well-balanced meal that’s both nutritious and satisfying. Callaloo is known for its vibrant green color and slightly bitter taste, which pairs perfectly with the salty codfish, making this dish a perfect combination of flavors.

Ingredients:

• 1/2 pound saltfish (salted cod)
• 1 bunch callaloo (or substitute with spinach if unavailable)
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 small bell pepper, chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• 1 Scotch bonnet pepper, chopped (optional)
• 2 tablespoons vegetable oil
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. Soak the saltfish in water for 1-2 hours to remove excess salt. Drain, rinse, and boil it for about 10-15 minutes. Once boiled, remove from the pot, cool slightly, and flake the fish into small pieces.
2. Wash the callaloo leaves thoroughly, removing any tough stems, and chop them into smaller pieces.
3. In a large skillet, heat the vegetable oil over medium heat. Sauté the onion, garlic, bell pepper, and Scotch bonnet pepper (if using) until softened, about 5 minutes.
4. Add the chopped tomato and cook for another 2 minutes until the tomato softens.
5. Add the flaked saltfish and thyme to the pan, cooking for an additional 5 minutes.
6. Add the callaloo and black pepper, stirring everything together. Cook for 10-12 minutes until the callaloo wilts down and softens.
7. Adjust the seasoning with salt, if necessary. Serve hot with fried dumplings, boiled green bananas, or rice.

Jamaican Callaloo and Saltfish is a dish that offers a wonderful balance of savory, earthy, and spicy flavors. The saltfish adds a satisfying saltiness, while the callaloo contributes a fresh, slightly bitter contrast that makes each bite interesting. This dish is packed with nutrients and makes for a hearty and flavorful meal that can be enjoyed at breakfast or as a main dish during lunch or dinner. Whether you’re experiencing Jamaican cuisine for the first time or you’re a seasoned fan, Callaloo and Saltfish is sure to be a delicious addition to your recipe collection.

Jamaican Stew Peas

Jamaican Stew Peas is a comforting and filling dish made with red kidney beans, salted beef or pig’s tail, and a variety of seasonings. The beans are simmered in a rich, flavorful broth until tender, and the addition of dumplings and coconut milk gives the stew a hearty and creamy texture. This dish is a traditional favorite, often served with white rice or bread and perfect for a cozy family meal.

Ingredients:

• 2 cups dried red kidney beans (soaked overnight)
• 1/2 pound salted beef or pig’s tail (cut into pieces)
• 1/4 pound smoked herring (optional)
• 2 sprigs thyme
• 1 tablespoon allspice
• 1 small onion, chopped
• 1 small bell pepper, chopped
• 2 cloves garlic, minced
• 1 can coconut milk
• 1 Scotch bonnet pepper, chopped (optional)
• 1/4 cup flour (for dumplings)
• 1 teaspoon baking powder (for dumplings)
• 1/4 teaspoon salt (for dumplings)
• Water as needed
• Salt and pepper to taste

Instructions:

1. Drain and rinse the soaked kidney beans. In a large pot, add the beans and salted beef or pig’s tail, covering with water. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender.
2. While the beans are cooking, prepare the dumplings by mixing flour, baking powder, and salt in a bowl. Gradually add water to form a dough, then shape the dough into small, round dumplings. Set aside.
3. Once the beans are tender, add the smoked herring (if using), thyme, allspice, onion, bell pepper, garlic, Scotch bonnet pepper, and coconut milk to the pot. Stir well and continue to simmer for another 30 minutes.
4. Add the dumplings to the pot and cook for an additional 15 minutes until the dumplings are cooked through and the stew has thickened.
5. Season the stew with salt and pepper to taste. Serve the stew with white rice or bread.

Jamaican Stew Peas is a dish that offers comfort and rich flavors in every bite. The combination of tender beans, savory salted beef, and creamy coconut milk creates a stew that is satisfying and hearty, while the dumplings add a delightful texture. The smoky flavor from the herring (if included) and the heat from the Scotch bonnet pepper make this stew a true Jamaican classic. Whether it’s a family dinner or a special occasion meal, Stew Peas will fill you up and leave you craving more of its bold, savory flavors.

Jamaican Fried Dumplings

Jamaican Fried Dumplings are a popular side dish often served with savory dishes like ackee and saltfish, curry goat, or stew peas. These golden, crispy dumplings are light and fluffy on the inside and crispy on the outside. They’re made with simple ingredients, including flour, baking powder, salt, and water, and are deep-fried to perfection. Fried dumplings are a staple of Jamaican breakfasts, but they can be enjoyed at any time of the day as a delicious accompaniment to any meal.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine, cubed
• 3/4 cup water (more if needed)
• Vegetable oil for frying

Instructions:

1. In a large bowl, mix together the flour, baking powder, and salt.
2. Add the cubed butter or margarine to the flour mixture, and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add water, a little at a time, and mix until a soft dough forms. Be careful not to add too much water – the dough should be soft but not sticky.
4. Divide the dough into small portions and roll each into a ball. Then flatten each ball into a disc shape.
5. Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, fry the dumplings, turning them occasionally until golden brown and crispy on all sides (about 5-7 minutes).
6. Remove the dumplings from the oil and drain on paper towels.
7. Serve hot with your favorite Jamaican dish.

Jamaican Fried Dumplings are a versatile and delicious dish that complements almost any Jamaican meal. The combination of crispy exteriors and soft, fluffy interiors makes these dumplings incredibly addictive. They’re perfect for dipping into flavorful stews or enjoying with spicy, savory dishes like curry chicken or saltfish. Whether for breakfast, lunch, or dinner, Fried Dumplings are an easy and delightful addition to any meal, embodying the essence of traditional Jamaican comfort food.

Jamaican Jerk Chicken

Jamaican Jerk Chicken is a flavorful and spicy dish marinated in a bold blend of spices, including allspice, thyme, ginger, and Scotch bonnet peppers, then grilled or roasted to perfection. This iconic Jamaican dish is known for its smoky, spicy heat and deeply aromatic flavors. The jerk marinade is what makes this dish stand out, with its perfect balance of heat, sweetness, and earthiness. Jerk chicken is often served with rice and peas or festival for a truly authentic Jamaican meal.

Ingredients for the Marinade:

• 4-6 chicken pieces (legs, thighs, or breasts)
• 2 Scotch bonnet peppers (seeds removed for less heat)
• 1 small onion, chopped
• 2 cloves garlic
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 1 tablespoon fresh thyme (or 1 tsp dried thyme)
• 1 teaspoon ground allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• 1 tablespoon grated ginger

Instructions:

1. In a blender or food processor, combine all of the marinade ingredients—Scotch bonnet peppers, onion, garlic, soy sauce, olive oil, brown sugar, thyme, allspice, cinnamon, nutmeg, salt, pepper, lime juice, and ginger—and blend until smooth.
2. Place the chicken pieces in a large bowl or ziplock bag and pour the marinade over them. Coat the chicken evenly and refrigerate for at least 4 hours, or overnight for the best flavor.
3. Preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C).
4. Grill the chicken for about 25-30 minutes, turning occasionally, until the chicken is cooked through and has a nice char. If cooking in the oven, roast the chicken for 35-40 minutes, basting halfway through.
5. Serve the jerk chicken with your choice of sides, such as rice and peas, fried plantains, or festival.

Jamaican Jerk Chicken is the epitome of vibrant, spicy flavors that are a hallmark of Caribbean cooking. The jerk seasoning brings a perfect combination of heat, depth, and sweetness that makes every bite tantalizing. Whether grilled or roasted, this dish has a delicious smoky flavor that’s hard to beat. It’s a perfect dish for barbecues, family gatherings, or any occasion where you want to impress your guests with bold, unforgettable flavors. With its unique blend of spices and tender, juicy chicken, Jamaican Jerk Chicken will undoubtedly become a favorite in your culinary repertoire.

Jamaican Curried Goat

Curried Goat is a classic Jamaican dish that is rich, tender, and packed with flavors. The goat meat is slow-cooked in a blend of curry spices, scotch bonnet pepper, and herbs, resulting in a melt-in-your-mouth texture and a sauce that’s deeply flavorful. It’s traditionally served with rice and peas, and the spicy curry makes it a favorite dish for special occasions, such as parties, family gatherings, or festive celebrations. The combination of tender goat meat and the fragrant curry sauce is a perfect comfort food.

Ingredients:

• 2 pounds goat meat (cut into chunks)
• 2 tablespoons curry powder
• 1 teaspoon allspice
• 1 teaspoon thyme (fresh or dried)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, chopped (optional for more heat)
• 1 small bell pepper, chopped
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 2 tablespoons vegetable oil
• 3 cups water or beef broth
• 1 tablespoon grated ginger
• Salt and pepper to taste
• 2 tablespoons chopped scallions

Instructions:

1. In a large bowl, coat the goat meat with the curry powder, allspice, thyme, salt, and pepper. Let it marinate for at least 2 hours, or overnight for more intense flavor.
2. In a large pot or Dutch oven, heat the oil over medium heat. Add the goat meat and brown it on all sides for about 5 minutes.
3. Add the chopped onions, garlic, bell pepper, Scotch bonnet pepper (if using), and grated ginger. Stir and cook for another 5 minutes until the vegetables begin to soften.
4. Add the soy sauce, vinegar, and 2 cups of water or broth, then bring to a boil. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the goat meat is tender and fully cooked.
5. Once the meat is tender, add the remaining water or broth as needed to achieve the desired sauce consistency. Continue simmering for 10-15 more minutes.
6. Stir in the chopped scallions and adjust the seasoning with salt and pepper.
7. Serve with rice and peas, fried plantains, or your favorite side dish.

Jamaican Curried Goat is a dish that is full of rich, aromatic flavors and tender meat that is sure to impress. The slow-cooked goat meat absorbs the curry spices beautifully, creating a flavorful sauce that pairs perfectly with rice and peas. The dish offers a spicy, savory taste that is deepened with the addition of herbs and aromatics. Curried Goat is an iconic part of Jamaican cuisine and is often served during celebrations or special occasions. Whether you’re a fan of bold flavors or new to Caribbean cooking, this dish will surely become a favorite.

Jamaican Escovitch Fish

Escovitch Fish is a vibrant and tangy Jamaican dish where fried fish is topped with a pickled vegetable relish, creating a balance of flavors with every bite. The fish, often fried whole or filleted, is seasoned and crispy, while the escovitch sauce—made from vinegar, carrots, onions, and scotch bonnet pepper—adds a tangy, spicy kick. This dish is traditionally served with fried dumplings or festival and is popular as a hearty lunch or dinner.

Ingredients for the Fish:

• 4 whole snapper or tilapia (cleaned and gutted) or fish fillets
• 2 teaspoons all-purpose seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 cup flour (for dredging)
• Vegetable oil for frying

Ingredients for the Escovitch Sauce:

• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1/4 cup vinegar
• 1/2 cup water
• 1 Scotch bonnet pepper, sliced (seeds removed for less heat)
• 1 sprig thyme
• 1/2 teaspoon sugar
• Salt and black pepper to taste

Instructions:

1. Season the fish with all-purpose seasoning, salt, pepper, and paprika. Dredge the fish lightly in flour, shaking off excess.
2. Heat the vegetable oil in a frying pan over medium heat. Fry the fish until golden brown and crispy on both sides, about 4-5 minutes per side (for whole fish) or 3-4 minutes per side (for fillets). Remove the fish and set aside.
3. For the escovitch sauce, in a saucepan, combine the onion, carrot, garlic, vinegar, water, Scotch bonnet pepper, thyme, sugar, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 5-7 minutes.
4. Pour the escovitch sauce over the fried fish, ensuring the vegetables are evenly distributed.
5. Serve the escovitch fish with fried dumplings, festival, or rice.

Jamaican Escovitch Fish is a delightful dish that pairs crispy fried fish with a tangy, spicy escovitch sauce, creating an unforgettable combination of flavors. The pickled vegetables in the escovitch sauce provide a refreshing contrast to the rich and crispy fish. The heat from the Scotch bonnet pepper and the tartness from the vinegar add depth and complexity, making this dish incredibly satisfying. Escovitch Fish is perfect for a special occasion or a casual meal with friends and family. It brings a taste of the Caribbean to your table, offering bold flavors and a true Jamaican culinary experience.

Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken is a flavorful, hearty dish known for its deep, savory taste. The chicken is browned in a rich blend of spices, herbs, and vegetables, and then simmered in a savory sauce made with tomatoes, bell peppers, onions, and a splash of soy sauce. The dish gets its name from the “brown” color the chicken takes on from browning in hot oil, giving it a delicious caramelized crust. Brown Stew Chicken is often served with rice and peas or plain white rice for a complete and satisfying meal.

Ingredients:

• 4-6 chicken pieces (legs, thighs, or breasts)
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 2 sprigs fresh thyme
• 1 teaspoon ginger, grated
• 1 teaspoon allspice
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup water
• Salt to taste

Instructions:

1. Season the chicken pieces with salt, pepper, allspice, paprika, and grated ginger. Let it marinate for at least 30 minutes (or overnight for more intense flavor).
2. In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on both sides for about 5-7 minutes until they develop a caramelized color.
3. Remove the chicken and set aside. In the same pot, add the onions, bell peppers, garlic, and tomatoes. Sauté for 3-4 minutes until the vegetables soften.
4. Add the browned chicken back into the pot. Add the soy sauce, thyme, and brown sugar. Pour in 1/2 cup of water to create the stew sauce. Stir to combine.
5. Cover and simmer for 25-30 minutes, occasionally stirring to ensure the chicken cooks through and absorbs the flavors. If the sauce reduces too much, add more water to reach your desired consistency.
6. Serve the Brown Stew Chicken hot with rice and peas, or fried plantains.

Jamaican Brown Stew Chicken is a rich, savory dish full of comforting flavors and tender chicken. The browning process creates a deep umami flavor, while the simmering in a savory sauce ensures the chicken absorbs the delicious spices and herbs. Whether served for Sunday dinner or a special occasion, Brown Stew Chicken is a true Jamaican comfort food that pairs perfectly with the classic rice and peas or fried plantains, making it an unforgettable meal.

Jamaican Rice and Peas

Rice and Peas is a quintessential Jamaican side dish made from coconut milk, kidney beans (often called “peas” in Jamaica), thyme, and scallions. This dish has a rich, creamy texture from the coconut milk and a savory, slightly sweet flavor from the blend of seasonings. Traditionally served alongside stews, curries, and fried chicken, it complements Jamaican main dishes perfectly. Despite the simplicity of the ingredients, the slow cooking of the rice and peas in coconut milk ensures a flavor-packed dish that is a must-have at any Jamaican table.

Ingredients:

• 1 1/2 cups dried red kidney beans (soaked overnight)
• 2 cups white rice
• 1 can coconut milk (about 14 oz)
• 3 cups water (or chicken broth for extra flavor)
• 3 sprigs fresh thyme
• 2 scallions, chopped
• 1 Scotch bonnet pepper (whole, not chopped)
• 2 cloves garlic, minced
• Salt to taste

Instructions:

1. Drain and rinse the soaked kidney beans. In a large pot, combine the beans, coconut milk, water (or broth), scallions, garlic, thyme, and Scotch bonnet pepper. Bring the mixture to a boil.
2. Reduce the heat to low and cover the pot. Let it simmer for 1-1.5 hours, or until the beans are tender and cooked through. Check the water level during cooking, adding more water if necessary to ensure the beans don’t dry out.
3. Once the beans are tender, remove the Scotch bonnet pepper. Add the rice to the pot, stir well, and add salt to taste.
4. Cover the pot and let the rice cook on low heat for about 20-25 minutes until the rice is tender and fully cooked.
5. Fluff the rice and peas with a fork and serve hot with your favorite Jamaican entrée.

Jamaican Rice and Peas is a classic side dish that enhances any Jamaican meal with its creamy, coconut-infused flavor. The richness of the coconut milk and the slight heat from the Scotch bonnet pepper provide a perfect balance of savory and spicy. The combination of kidney beans and rice makes for a satisfying, nutrient-packed dish that pairs perfectly with jerk chicken, curried goat, or fried fish. Whether for a family dinner or a festive celebration, Rice and Peas will always be a crowd-pleaser and a key part of authentic Jamaican cuisine.

Jamaican Festival

Festival is a beloved Jamaican fried dough, sweet and crispy on the outside while soft and slightly sweet on the inside. Traditionally served alongside jerk chicken, escovitch fish, or curry goat, it’s a great way to add a touch of sweetness to a savory meal. The dough is seasoned with a bit of sugar and salt, creating a perfect balance between sweet and savory. Festival is a favorite at street food vendors and can be enjoyed as a snack or as a side to your main dishes.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup cold water (add more if needed)
• 1/4 cup cornmeal (optional, for texture)
• Vegetable oil for frying

Instructions:

1. In a large bowl, mix together the flour, sugar, baking powder, and salt. If using, add the cornmeal for extra texture.
2. Add the vanilla extract and gradually add the cold water, mixing until a soft dough forms. The dough should be smooth but not sticky.
3. Divide the dough into small portions and roll them into oblong shapes, similar to thick sausages.
4. Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, gently drop the dough pieces into the oil, being careful not to overcrowd the pan.
5. Fry the festival pieces for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
6. Serve the festival hot with jerk chicken, escovitch fish, or curry goat for an authentic Jamaican meal.

Jamaican Festival is the perfect complement to any savory dish, offering a slightly sweet contrast that enhances the flavors of jerk chicken, escovitch fish, or curry goat. The crispy exterior and soft interior of the festival make it irresistible, and its versatility means it can be served at any time of the day. Whether you’re enjoying it with a hearty meal or as a snack, Festival captures the essence of Jamaican comfort food and will always leave you craving more. It’s an easy-to-make dish that brings the taste of Jamaica straight to your kitchen.

Note: More recipes are coming soon!