Table of Contents

INTRODUCTION
ACKEE AND SALTFISH
BROWN STEW CHICKEN
CURRIED GOAT
ESCOVEITCHED FISH
FISH TEA
JAMAICAN OXTAIL
JERK CHICKEN / JERK PORK
RICE AND PEAS
STEAMED FISH
STEW PEAS
CONTACT ME

Introduction
Jamaican cuisine is revered all over the world because its bold tastes and vibrant hues are
incomparable to any other fare.
Jamaicas national motto Out of Many One People, serves as a guide for both the diversity of
Jamaican people, as well as an indication of how that cultural diversity has impacted the way
Jamaicans cook and eat. The Africans who were brought to Jamaica during slavery vastly influenced
Jamaican cooking, as well as East Indian and Chinese settlers who came to the island as indentured
workers after slavery was abolished. The Spanish who first conquered the island in the 1500s,
followed by the English and other European settlers also held influence over Jamaican customs and
cuisine.
Rich is one word that comes to mind, from ackee and saltfish to savory jerk flavors, when cooked
optimally Jamaican food is an experience.
In this book there are ten delicious traditional Jamaican recipes that can be used for dinner, or any
time you need some spice in your life.
Cook from the heart and enjoy.
One Love!

Ackee and Saltfish

Ackee and Saltfish is the Jamaican national dish. Ackee should only be cooked if it is ripe (opened on
its own) and the black seed is removed. Eating unripe ackee, or consuming the seed can lead to
sickness or fatality; however, buying canned ackee can save you from having to worry about that,
especially if you do not live in an area where the ackee tree grows. Many Jamaicans traditionally eat
ackee for breakfast, but it can be eaten at any time of day and serves as a tasty substitute for meat.
Scotch bonnet pepper is used in many Jamaican recipes. It should be handled carefully when used in
cooking, avoid contact with eyes and use gloves when cutting if necessary.

What youll need: Ackee (12 fresh or 1 can), Saltfish/ Codfish (1/2 a pound), Small onion
chopped (1), Scallion chopped (1 stalk), Tomato (1 whole), Garlic Cloves Chopped (2), Scotch
bonnet pepper chopped and seeds removed optional (Half of 1), Salt & black Pepper to season,
Canola oil (1 tbsp.)
1. Put codfish to soak, best to do this overnight, then remove the skin. After codfish is
soaked for about 8 hours, place in pot and boil for 20 minutes.
2. If using fresh ackees clean and gut properly removing the black seed and removing any
pink lining.
3. Boil fresh ackees for 20 minutes and drain, if you using canned ackees simply drain.
4. Let boiled codfish cool for a few minutes, then remove any bones, flake any skin that
may be on the fish.
5. Heat the oil in a frying pan.
6. Add ackee, onion, Scallion, tomato, garlic, scotch bonnet pepper to pan, add salt and
pepper to season. Let this saut for about five minutes.
7. Add codfish to the mix and saut together on low heat for about two minutes to blend
flavors together.
8. Enjoy with traditional Jamaican, fried dumplings also known as Johnny cakes, and
boiled green bananas.

Feeds about 3-4

Brown Stew Chicken

Brown stew chicken is a delicious chicken dish, and an excellent substitute for jerk chicken if you are
not a fan of pepper. The blend of bold and sweet ingredients gives brown stew chicken a distinct
taste. The gravy that is made here will be mouthwatering and complementary with rice and peas, and
fried plantains. The key thing to do in this recipe is to let the chicken brown before you let it stew
makes sense right?

What youll need: Chicken cut into small pieces (whole), browning sauce Maggi
browning works well (4 tbsp.), Soy Sauce (2 tsp.), Chicken Broth OR Water (2 cups), Sugar (1 tsp.),
Ketchup (2 tbsp.), Garlic cloves chopped (3), Onion chopped (2 whole), Scotch bonnet pepper
chopped and seeds removed (1 half), Carrots chopped (2.), Scallion chopped (1 stalk), Salt (2 tsp.),
Black Pepper (1/2 tsp.), Oil (2 tbsp.)
1. Prep chicken by cleaning, cutting into small pieces and seasoning with salt, pepper,
sugar.
2. Add oil to pan and heat.
3. Add chicken. Let chicken brown for about five minutes, turn as needed.
4. Add onions, garlic, pepper, carrots, scallion to pan and stir-fry.
5. Add chicken broth, or water, then mix in browning, soy sauce, ketchup
6. Let chicken simmer on medium to low heat, stir occasionally until chicken is cooked.

Feeds 4-6

Curried Goat
Curry goat is one of the dishes that was influenced by the East Indian population who came to
Jamaica after slavery was abolished in 1834. Curried goat is a special dish for most Jamaicans. No
Jamaican party is complete without curried goat, and in many cases mannish water, which is a type of
soup made from the goats parts, including the head of the goat. Finding goat could prove difficult
depending on your location, but if you are in a major city chances are you can find it at a local West
Indian supermarket or grocery. Curried goat is served traditionally with white rice.

What youll need: Goat Meat (2 pounds), Potatoes peeled and cubed (1 pound), West Indian
curry powder (3 tbsp.) Sazon seasoning salt or similar (1 tbsp.), Onion chopped (1 whole), Garlic
cloves chopped (2), Water or Stock (2 cups), Scallion chopped (2 stalks), Hot pepper sauce
optional (1 tsp.), Fresh Thyme (2 sprigs), Salt (2 tsp.), Oil (2 tbsp.).
1. Season the meat with curry powder, seasoning salt, salt, pepper, and let marinate
overnight in the refrigerator. It is important to let the seasoning sink into the goat meat for
the best flavor.
2. Add oil to pot, when hot add goat, let the meat fry for a few minutes until it is brown.
3. After a few minutes add the water/ stock, and let simmer.
4. Add more hot water if needed to keep meat tender.
5. Add onion, garlic, scallion and thyme.
6. Add potatoes last so they do not become too soft.
7. Let this cook until meat is tender which could be two hours or longer.

Feeds about 4

Escoveitched Fish
Escoveithched fish is enjoyed often all over Jamaica since fish is easily accessible to most people.
The vinegar gives the fish an acidic flavor that is complemented by the peppers, carrots and onions.
Overall, escoveitched fish can be a very colorful dish. In Jamaica different types of fish are used to
cook this dish, however suggestions for the type of fish to use are snapper, tilapia, or king fish. This
recipe includes cho cho, which is a green oval-shaped fruit found in Jamaica, since it can be difficult
to find in some locations it is optional in this recipe. The red and green peppers, carrots, cho cho and
onions in this dish should be julienned cut into thin strips.

What youll need: Red snapper, or comparable fish (2), Vinegar (1 cup), Water (1/2 cup)
Red pepper julienned (1), Green pepper julienned (1), Onions julienned (2 medium), Carrots
julienned (1 cup), Cho Cho julienned (1), Scotch bonnet pepper chopped and seeds removed (1),
Garlic clove chopped (1), Flour (1/4 cup), Sugar (1/2 tsp.), Canola oil (1/4 cup), Salt (1 tsp.), Black
pepper (1 tsp.), Lime (1).
1.
2.
3.
4.
5.
6.
7.
8.
9.

Feeds 2-4

Prep fish by de-scaling and cleaning, squeeze limewater over fish to clean.
Dry fish and season with salt, pepper and sugar, let seasoning soak in if possible.
Dust the fish with flour to fry.
Add oil to frying pan, when hot enough add fish for frying.
In separate pot boil vinegar, water, and a dash of salt and pepper to taste.
After water comes to a boil, add remaining peppers, carrots, cho cho, onions.
When fish is fried pour vinegar mix over the fish.
Let fish rest at room temperature for at least an hour before eating for maximum flavor.
Serve with fried plantains, Johnny cakes, or Jamaican fried bammy.

Fish Tea
Jamaican fish tea can be described as a light soup using select vegetables and seasonings. The
finished product should be a spicy, delightful fish broth that is low in calories, yet high is flavor and
nutrients. Some suggestions for the type of fish to use are snapper, which is a popular fish in Jamaican
cooking, herring, or sprat.

What youll need: Fish (1 large or a few small), Water (12 cups), Large onion diced (1),
Garlic cloves diced (2), Thyme (2 sprigs), Scallions (3 stalks), Potatoes cubed (5), Scotch bonnet
pepper chopped and seeds removed (1), Cho Cho chopped (2), Carrots chopped (2), Sazon seasoning
salt or comparable (2 tsp.), Salt (1 and tsp.), Black Pepper (1 tsp.)
1.
2.
3.
4.
5.
6.
7.

Feeds a few

Clean and descale fish.

Bring water to a boil in a large pot and add fish.
Let the fish simmer for about 30 minutes.
Strain the fish from water.
Put the remaining ingredients into a fresh pot with water (12 cups), stir and let simmer.
After fish has cooled, pick apart the flesh from the bones.
Put the fleshy parts in the pot with other ingredients and let simmer until the potatoes are
tender.

Jamaican Oxtail
Oxtail is a favorite meat in Jamaican cooking. Oxtail is a suitable dish for a Sunday, or any day that
you have time to give it proper attention because it can take some time to get the meat tender, however
when cooked to its full potential it is exquisite!
When cooking oxtail, like brown stew chicken, first you will brown the oxtail, then let it stew
down with all the seasonings and vegetables, lastly you will add the beans so that they do not
deconstruct. Like many Jamaica recipes, it is usually ideal if you are able to pre-season the meat and
leave it to soak in the refrigerator overnight. Oxtail will take two hours or longer to cook, youll
know its ready when the meat is scrumptiously soft, and falling off the bone.

What youll need: Oxtail (2 pounds), Grace butter beans or comparable brand (1 tin), Water
(5 cups), Soy sauce (2 tbsp.), Ketchup (1 tbsp.), Browning sauce Maggi or comparable (2 tbsp.),
Sazon seasoning salt or comparable (1 tsp.), Large onion chopped (1), Garlic cloves chopped (2),
Fresh thyme (2 sprigs), Scallions chopped (2), 1 Scotch bonnet pepper cut and seeds removed OR 1
tsp. of hot pepper sauce (Optional.), Salt (1 tsp.), Black Pepper (1 tsp.) Oil (1 tbsp.)
1. Season oxtail with salt, pepper, seasoning salt, soy sauce, browning sauce.
2. Heat pan with oil and put oxtail to fry for about 10 minutes, turning sides at least once in
between, add onions and garlic.
3. When meat has browned, turn down heat a bit and add water.
4. Mix in ketchup, add thyme, scallions, and scotch bonnet pepper/ pepper sauce.
5. Let the mixture simmer, stirring occasionally, and tipping additional hot water over meat
if necessary.
6. Add butter beans last.
7. Complement with fried plantains and rice and peas!

Feeds about 5

Jerk Chicken / Jerk Pork

Jamaican jerk chicken and jerk pork are arguably the most famous Jamaican foods. In Jamaica, jerk is
seasoned with a special blend of seasoning and spices and then grilled to seal in the flavor, but there
is an easy way for you to make jerk chicken or pork in your home. In this recipe you can either make a
homemade jerk sauce or find a jerk marinade in the West Indian section of your local supermarket.

If you decide to make your own jerk sauce youll need: Ground Jamaican
Pimento/ Allspice (3 tsp.), Scallion Stalks finely chopped (2), Scotch bonnet pepper finely chopped
(2), Large Onion diced (1), Thyme leaves crushed (1 tsp.), Garlic cloves chopped (3), Sugar (1 tsp.),
Nutmeg (1/2 tsp.), Cinnamon (1 tsp.), Ginger grated (1 tsp.), Your choice of seasoning salt (1/2 tsp.),
Salt (1 tsp.), Black Pepper (1/2 a tsp.) Soy sauce (1 tbsp.), Oil (2 tbsp.).

What youll need: Whole Chicken (1) OR Pork (4 lbs.), Jerk sauce (At least 3 tbsp.), Large
onion chopped, Garlic cloves chopped (4), Salt (1 tsp.), Black Pepper (1 tsp.).
If youd like to buy Jamaican jerk sauce one of the best ones is the WalkersWood Jamaican jerk
sauce, similar brands will also work.
1. If you are making your own sauce use a blender or food processor to smooth ingredients
into the sauce.
2. Cut up meat appropriately.
3. Clean your meat, gently pat dry with a clean paper towel, then season with jerk sauce,
leave meat in fridge preferably overnight to soak in the seasonings (If using store bought
sauce add garlic cloves & onions, and season meat with salt and pepper before applying
jerk sauce).
4. Cook on a grill for the most authentic taste, turning sides occasionally so each side
browns equally.
5. If youre not able to grill bake in an oven until the meats skin is somewhat crisp.
6. When meat is cooked, you may chop into finer pieces for authenticity.

Chicken feeds 5-6

Pork feeds 4--5

Rice and Peas

Rice and Peas is a staple dish in every Jamaican home. It is an excellent side dish to go with jerk
chicken, oxtail, brown stew chicken, or whatever your heart desires. Part of what makes the flavor in
Jamaican rice and peas so original is the blend between the coconut milk and the other natural spices.
Jamaicans sometimes use gungo peas for rice and peas. You can use gungo peas if available or red
kidney beans. You can use coconut milk, or creamed coconut.

What youll need: Rice (2 cups), Water (About 3 and cups), Coconut milk (half a tin) OR
Half a bar of creamed coconut (should measure a little less than 1 cup), Garlic clove chopped,
Scallion stalk chopped, Salt (2 tsp.), Black pepper (1 tsp.), Sprig of thyme (1).
1. If youre using dried peas wash and soak for two hours, then put in pot to boil for an
additional half and hour.
2. If using canned peas drain, leaving about of a cup of the liquid from the can to add to
pot.
3. In a small Dutch pot or similar pot add water, coconut milk, liquid from peas if used, salt
and pepper then stir.
4. Add garlic, scallion, and thyme and let boil for two minutes.
5. Add rice and let boil for an additional few minutes.
6. Turn rice to low heat and let cook for about 30 minutes, or until rice is done.

Feeds 4-6.
Great with a hearty gravy!

Steamed Fish
Jamaican steamed fish is the perfect recipe dinner recipe for a day when youre in the mood for a
light, nutritious meal. Enjoy steamed fish with Jamaican water crackers for true authenticity.

What youll need: Fish (two large or a few small), Tomatoes chopped (2), Onions chopped
(2), Scallion stalks chopped (2), Carrot chopped (1), Celery stalks chopped (2), Thyme sprigs (2),
Okras (5), Garlic clove chopped (1), Hot pepper sauce (1 tbsp.), Large green bell pepper chopped
(1), Large red bell pepper chopped (1), Fish stock or water (1 a cup), Seasoning salt (1 tbsp.), Butter
or vegetable oil (2 tbsp.), Salt and black pepper to taste.
1.
2.
3.
4.
5.
6.
7.
8.

Prep fish by cleaning, de-scaling.

Season fish with seasoning salt, salt and black pepper to your taste.
In a large skillet saut garlic and onions briefly in butter or oil.
Add tomatoes, scallions, celery, carrots, thyme, bell peppers, and hot pepper sauce to
the pot and stir fry the mixture.
Add the fish stock or water (1/2 a cup) and allow vegetables to cook.
When your vegetable mixture is cooked add fish to your pot and an additional (1/2 cup of
water).
Put okras over the fish.
Spoon the vegetable mixture over fish (repeat a few times), let the mixture simmer
lidless until it is cooked, turning sides as needed (about 10 minutes).

Stew Peas
One of the most delightful foods in Jamaican stew peas is the small dumpling in the stew; these are
referred to as spinners, in Jamaica. This thick stew is the perfect hearty dish for a rainy or cold
day.
Since the meat that is used in Jamaican Stew Peas is rather salty, salt is optional here. You can
usually get the salted pork tail cut up at your local West Indian grocery.
You can decide how much of each type of meat youd like in the stew peas, the guideline set here is
about a pound to 1 pound.

What youll need: Salted pigs tail cut up (1 pound to a pound), Salt beef or ham (1 pound
to a pound), Stew beef (1 pound to a pound), Coconut milk (1 tin), Red peas (1 tin drained OR 1
and cups of dried peas soaked overnight), Scallion stalks chopped (2), Large onion chopped (1),
Garlic cloves chopped (2), Thyme sprigs (2), Hot pepper sauce (1 tbsp.), Pimento berries (1 tsp.),
Salt to taste Optional (1 tsp.), Black pepper (I tbsp.), Flour (2 cups) Water 5 cups.

How to make the spinner dumplings: To make the spinners you will need flour,
enough water to stiffen your dough and just a bit of salt to taste. Take a small clump of dough in your
hands, wet dough with a little water and roll the dough back and forth in the palm of your hands until
you have a fine thin dumpling.
1. Begin prep by soaking peas overnight (if using dried peas), if using canned peas theres
no need to soak.
2. Soak the meat overnight, or for a few hours in a large pot water to get rid of excess salt.
3. Throw away water that the meat was soaking in and add new water (about 5 cups).
4. In a large pot let the meat simmer for about 2 hours, or pressure cook for a shorter time,
add beans, if they are canned beans add them later so they do not become too soft.
5. Add the coconut milk, thyme, garlic, onions, scallions, hot pepper sauce, pimento and
salt and pepper to taste.
6. Drop in the spinners.
7. Let simmer until done, you should have a nice thick stew that will be lovely with white
rice, and perhaps some plantains on the side.

Feeds 5-6

Contact Me
I hope you enjoy these recipes. Id love to hear about how your Jamaican cooking turned out. Reach
out to me and tag me in photos of your Jamaican cooking on Twitter @Cheried876.
Blessings and Love!