10+ Best Jamaican Recipes You Need to Try Once

Jamaican cuisine is a vibrant tapestry of flavors, rhythms, and traditions.

Each dish tells a story, blending indigenous ingredients with influences from Africa, Europe, and Asia.

Ready to embark on a culinary journey to the heart of the Caribbean? Let’s dive into these must-try Jamaican recipes that will make your taste buds dance.

1. Jerk Chicken

Ingredients:

• 4 chicken thighs and 4 drumsticks
• 4 scallions, chopped
• 1 onion, chopped
• 2 Scotch bonnet peppers, seeded and chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• Juice of 1 lime

How to Make It:

1. Prepare the Marinade: In a blender, combine scallions, onion, Scotch bonnet peppers, garlic, thyme, allspice, cinnamon, nutmeg, salt, black pepper, soy sauce, vegetable oil, and lime juice. Blend until smooth.
2. Marinate the Chicken: Place the chicken pieces in a large resealable bag or a bowl.
3. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken, turning occasionally, until it’s cooked through and has a nice char, about 35-45 minutes.
5. Serve: Once done, let the chicken rest for a few minutes before serving. Pair it with traditional sides like rice and peas or fried plantains.

Why We Selected It:

Jerk Chicken is the soul of Jamaican cooking. Its spicy kick and smoky aroma capture the island’s essence, making it a dish you can’t miss.

2. Ackee and Saltfish

Ingredients:

• 1 can (19 ounces) ackee, drained and rinsed
• 1/2 pound saltfish (cod), soaked overnight and flaked
• 1 onion, sliced
• 1 tomato, chopped
• 1 bell pepper, sliced
• 2 scallions, chopped
• 1 Scotch bonnet pepper, chopped (optional)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

How to Make It:

1. Prepare the Saltfish: After soaking the saltfish overnight to remove excess salt, drain and rinse it. Place it in a pot with fresh water, bring to a boil, then simmer for about 20 minutes until tender. Drain, flake the fish, and set aside.
2. Sauté the Vegetables: In a large skillet, heat vegetable oil over medium heat. Add onion, bell pepper, scallions, Scotch bonnet pepper (if using), and garlic. Sauté until the vegetables are soft and fragrant.
3. Add Tomatoes and Seasoning: Stir in the chopped tomato, fresh thyme, and black pepper. Cook for a few more minutes until the tomatoes break down slightly.
4. Combine Ackee and Saltfish: Gently fold in the flaked saltfish and drained ackee, being careful not to mash the ackee. Cook for an additional 5 minutes to heat through.
5. Serve: Remove from heat and serve warm, traditionally accompanied by fried dumplings or boiled green bananas.

Why We Selected It:

Ackee and Saltfish is Jamaica’s national dish, blending the unique taste of ackee fruit with savory saltfish. It’s a breakfast staple that offers a true taste of Jamaican culture.

3. Rice and Peas

Ingredients:

• 2 cups long-grain rice, rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14 ounces) coconut milk
• 2 cups water
• 2 cloves garlic, crushed
• 2 scallions, chopped
• 1 sprig fresh thyme
• 1 Scotch bonnet pepper, whole
• 1 teaspoon salt

How to Make It:

1. Combine Ingredients: In a large pot, combine coconut milk, water, kidney beans, garlic, scallions, thyme, Scotch bonnet pepper, and salt. Bring to a boil over medium heat.
2. Add Rice: Stir in the rinsed rice, ensuring it’s evenly distributed. Allow the mixture to return to a boil.
3. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
4. Rest and Serve: Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Why We Selected It:

Rice and Peas is a cornerstone of Jamaican meals. The creamy coconut-infused rice paired with hearty beans makes it a comforting and flavorful side dish.

4. Jamaican Patties

Ingredients:

For the Pastry:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1/2 cup cold butter, cubed
• 1/2 cup cold water

For the Filling:

• 1 pound ground beef or chicken
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1/2 cup beef or chicken broth
• 2 tablespoons vegetable oil

How to Make It:

1. Prepare the Pastry: In a bowl, mix flour, salt, and turmeric. Add cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
2. Cook the Filling: Heat vegetable oil in a skillet over medium heat. Add onion, garlic, and Scotch bonnet pepper; sauté until softened. Add ground meat, breaking it up as it cooks. Stir in thyme, allspice, salt, and black pepper. Once the meat is browned, add breadcrumbs and broth. Cook until the mixture thickens. Remove from heat and let it cool.
3. Assemble Patties: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles (about 6 inches in diameter). Place a spoonful of filling on one half of each circle, fold over, and seal the edges with a fork.
4. Bake: Place patties on a baking sheet lined with parchment.

5. Brown Stew Chicken

Ingredients:

• 2 pounds chicken (cut into pieces)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon allspice
• 1 teaspoon paprika
• 1 tablespoon fresh thyme leaves
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 scallions, chopped
• 1 large tomato, chopped
• 1 Scotch bonnet pepper, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 2 teaspoons brown sugar

How to Make It:

1. Marinate the Chicken: Season chicken with salt, pepper, allspice, paprika, thyme, garlic, and soy sauce. Let it marinate for at least 2 hours.
2. Brown the Chicken: Heat oil in a pot over medium-high heat. Add brown sugar and let it caramelize. Add chicken pieces and brown on both sides.
3. Cook the Stew: Stir in onions, bell peppers, tomatoes, and Scotch bonnet. Cook until softened. Add tomato paste and chicken broth. Reduce heat and let it simmer for 40 minutes.
4. Serve: Once the sauce thickens, remove from heat. Serve with rice and peas.

Why We Selected It:

Brown Stew Chicken is rich, comforting, and packed with deep, slow-cooked flavor. It’s a staple in Jamaican homes for good reason!

6. Jamaican Curry Goat

Ingredients:

• 2 pounds goat meat, cut into chunks
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon curry powder
• 1 teaspoon allspice
• 1 teaspoon fresh thyme
• 1 Scotch bonnet pepper, chopped
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 tomato, chopped
• 2 scallions, chopped
• 2 cups water
• 2 tablespoons vegetable oil
• 1 medium potato, diced

How to Make It:

1. Marinate the Goat Meat: Season with salt, black pepper, curry powder, allspice, thyme, garlic, onion, tomato, and Scotch bonnet. Let it marinate overnight.
2. Brown the Meat: Heat oil in a pot and sear the goat meat until browned on all sides.
3. Simmer the Curry: Add water, bring to a boil, then reduce heat. Cover and simmer for 1.5-2 hours. Add potatoes in the last 30 minutes.
4. Serve: Once tender, remove from heat. Serve hot with steamed rice.

Why We Selected It:

This dish is a celebration of Jamaican spice! It’s bold, aromatic, and perfect for a hearty meal.

7. Festival (Jamaican Fried Dough)

Ingredients:

• 2 cups all-purpose flour
• ½ cup cornmeal
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• 1 teaspoon vanilla extract
• Vegetable oil for frying

How to Make It:

1. Make the Dough: In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. Add milk and vanilla, then knead into a soft dough.
2. Shape and Fry: Divide into small portions, roll into oval shapes, and fry in hot oil until golden brown.
3. Serve: Drain on paper towels and serve warm.

Why We Selected It:

Sweet, crispy, and soft inside—Festival is the perfect snack or side dish, especially with jerk chicken!

8. Callaloo

Ingredients:

• 1 bunch callaloo (or substitute with spinach)
• 1 onion, chopped
• 1 tomato, chopped
• 2 scallions, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 Scotch bonnet pepper, chopped
• 2 tablespoons vegetable oil
• ½ teaspoon salt

How to Make It:

1. Sauté the Vegetables: Heat oil in a pan. Add onion, garlic, scallions, and Scotch bonnet. Sauté until fragrant.
2. Cook the Callaloo: Add callaloo, tomatoes, thyme, and salt. Stir and cook for 5-7 minutes until wilted.
3. Serve: Remove from heat and serve hot.

Why We Selected It:

This leafy green dish is a Jamaican breakfast classic, packed with nutrients and delicious flavor.

9. Bammy (Cassava Flatbread)

Ingredients:

• 2 cups cassava, grated
• ½ teaspoon salt
• ½ cup coconut milk

How to Make It:

1. Prepare the Dough: Squeeze out excess liquid from cassava. Mix with salt and form into flat discs.
2. Cook the Bammy: Pan-fry on low heat until golden. Soak in coconut milk for a few minutes, then fry again for extra crispiness.
3. Serve: Enjoy warm with fish or stew.

Why We Selected It:

Bammy is a traditional and gluten-free Jamaican staple with a delicious coconut-infused taste!

10. Steamed Fish with Okra

Ingredients:

• 2 whole snapper (or fillets)
• 2 tablespoons lime juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme
• 1 onion, sliced
• 1 tomato, chopped
• 1 bell pepper, sliced
• 2 scallions, chopped
• ½ cup okra, sliced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 cup water

How to Make It:

1. Prepare the Fish: Clean the fish and rub with lime juice, salt, and black pepper.
2. Make the Sauce: In a pan, melt butter and sauté onion, garlic, bell pepper, tomato, and scallions.
3. Steam the Fish: Add water, okra, and fish to the pan. Cover and simmer for 15-20 minutes.
4. Serve: Once cooked, remove from heat and serve with bammy or rice.

Why We Selected It:

This dish is light, flavorful, and incredibly fresh—perfect for seafood lovers!

11. Sweet Potato Pudding

Ingredients:

• 2 pounds sweet potatoes, grated
• 1 cup coconut milk
• ½ cup sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract

How to Make It:

1. Mix Ingredients: In a bowl, combine grated sweet potatoes, coconut milk, sugar, salt, cinnamon, nutmeg, and vanilla.
2. Bake: Pour into a greased baking dish and bake at 350°F (175°C) for 1 hour.
3. Serve: Let cool slightly before serving.

Why We Selected It:

Sweet Potato Pudding is a rich, comforting dessert that brings a taste of island tradition to your table.

Conclusion

Jamaican food is bold, vibrant, and full of history. Whether you’re diving into Jerk Chicken, savoring a flaky Jamaican Patty, or finishing with a slice of Sweet Potato Pudding, each dish is a culinary adventure.