These recipes come from our article on Jamaica’s Roadside Food.
For a glossary of Jamaican foods, check out this page on Jamaicans.com.
RECIPES
Curried Shrimp (serves 4)
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 medium yellow onion, finely chopped
1/2 green bell pepper, diced
1 tomato, seeded and diced
2 tablespoons curry powder
2 cups water
1 Scotch Bonnet or habañero pepper, whole
2 pounds large shrimp, peeled & deveined
Salt and freshly ground black pepper to taste
Steamed white rice, for serving
1. In a large skillet, heat the oil over medium.
2. Add the garlic and onion & cook until the garlic is golden and the onion is translucent, about 3 minutes.
3. Stir in the bell pepper and cook until the liquid it releases has evaporated, about 4-5 minutes.
4. Stir in the tomato and curry powder and cook for about 2 minutes, until the tomato is slightly soft.
5. Pour in the water and bring to a boil. Pierce the scotch bonnet or habañero pepper with a knife and place in the pot. Cook until the liquid is reduced by half.
6. Reduce the heat to low, add the shrimp and cook until the shrimp are completely opaque on all sides, about 5-8 minutes.
7. Season with salt and pepper to taste, then serve over the rice.
Peanut Porridge (Serves 4)
3 cups oatmeal
1 1/2 cups raw peanuts
3 tablespoons yellow cornmeal
3 tablespoons all-purpose flour
Water, as needed
1 teaspoon salt
¼ teaspoon vanilla extract
1/8 teaspoon freshly ground nutmeg
½ cup sweetened condensed milk
½ cup evaporated milk
1. Place the oatmeal in a food processor and pulse until it becomes a powder. Transfer to a mixing bowl.
2. Wipe out the food processor bowl, then place the peanuts in the food processor and pulse until almost smooth. Add to the oatmeal powder.
3. Add the cornmeal and flour to the bowl, then add enough water (about ½ cup) to the mixture to make a loose paste.
4. Bring 1 quart of water and the salt to boil in a pot. Slowly pour the peanut paste mixture into the water, whisking constantly to avoid lumps.
5. Reduce the heat to low and cover the pot loosely with the lid so that steam can escape. Allow to cook for 10-12 minutes, stirring occasionally.
6. Stir in the vanilla, nutmeg, sweetened condensed milk and evaporated milk.
7. Remove from the heat and allow to cool slightly before serving.
Peas & Rice (Serves 8-12)
1 cup dried kidney beans, soaked overnight
4 cups unsweetened coconut milk
3 garlic cloves, minced
8 scallions, finely chopped
2 sprigs fresh thyme, whole
3 cups uncooked rice
1 Scotch bonnet pepper, whole
2 ½ cups water
2 teaspoons salt
1 tablespoon sugar
1. Drain the soaked beans and combine with the coconut milk in a medium saucepan.
2. Cook covered over medium heat until the beans are tender but not mushy, about 1 hour.
3. Add all the remaining ingredients and cook covered over medium heat until the rice absorbs all the liquid, about 15 to 25 minutes.
4. Remove Thyme stems and scotch bonnet pepper and serve.
Bammies (Serves 6)
Vegetable oil
3 cups ground cassava (yucca)
¾ teaspoon salt
2 cups water
1. In a large mixing bowl, mix together the cassava and salt.
2. Add the water a bit at a time until a dough forms. Divide into 6 pieces.
3. Grease a medium skillet with vegetable oil and place 1 piece of the dough in the skillet.
4. Flatten the dough until it is about 6 inches in diameter and cook over medium heat.
5. When the bammy’s edge starts to pull away from the side of the pan (about 5 minutes), flatten the dough again and turn over. Cook another five minutes.
7. Repeat with the remaining five pieces of dough, oiling the skillet when needed.
Festivals (Makes 3 dozen)
4 ounces (1 stick) salted butter
12 ounces all-purpose flour
6 ounces cornmeal
3 ounces baking powder
½ teaspoon cinnamon
1 ½ teaspoons salt
4 ounces sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole milk
1. In a medium mixing bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and sugar.
2. Blend the butter into the dry ingredients until well incorporated.
3. In a separate bowl, combine the milk and extracts.
4. Add the milk mixture a bit at a time to the dry ingredients and butter, mixing until a stiff batter forms.
5. Form the batter into ball then portion into finger size hush puppies.
6. Fry in a 375°F fryer until golden brown. Consistency of finished product should be elastic.
Escoveitch Snapper (Serves 4)
2 8-ounce snapper fillets
1 lime
1/2 cup all-purpose flour
1 tablespoon oil
1 tablespoon unsalted butter
1 cup white vinegar
1/8 teaspoon salt
1/8 teaspoon sugar
2 medium carrots, peeled and finely julienned
1 red bell pepper, finely julienned
1 green bell pepper, finely julienned
1 yellow bell pepper, finely julienned
1 christophene, peeled & finely julienned
1 large yellow onion, sliced into thin rings
1 habañero pepper*, sliced into thin rings
6 whole allspice berries
1 small bunch fresh parsley, for garnish
1. Slice each fillet into 4 slices on the bias. Place the snapper in a medium-size shallow dish. Add water to cover and squeeze the lime juice into the water. Gently “wash” the fillets with the lime water. Discard the water and pat the salmon dry.
2. Dip the fillets into the flour to coat evenly, shaking off any excess.
3. Heat the oil and butter in a large skillet over medium heat. Add the snapper fillets and cook until slightly browned on both sides, about 2 minutes per side.
4. Remove the snapper and place on a serving platter or divide among individual plates.
5. In a medium-size saucepan, combine 1 cup water, the vinegar, salt, and sugar, and bring to a boil over medium-high heat.
6. Add the carrots, bell peppers, christophene, onion, habañero pepper and allspice berries, and cook for about 2 to 3 minutes, until heated through. Remove the habañero pepper slices and discard.
7. To serve, spoon the vegetables and sauce over the snapper, and garnish with parsley.
* Be sure to wear rubber gloves when handling habañero peppers (they are one of the hottest peppers on Earth). Take care not to touch your skin or eyes. When finished working with them, be sure to wash all cooking implements thoroughly in very hot, soapy water.
Mannish Water (Serves 10-12)
4 pounds goat head, organs & feet
3 gallons water
10 green bananas
2 pounds yams
3 christophenes, chopped
1 pound coco, cubed
½ pound carrots, sliced
½ pound turnips, cubed
3 bunches scallions
4 Scotch bonnet or habañero peppers
5 springs fresh thyme
Salt to taste
1. Chop the meat into small pieces, rinse and place into a large stockpot.
2. Add the water and bring to a boil.
3. Reduce the heat and simmer 3 hours, until the meat is tender.
4. Add the remaining ingredients and cook until the vegetables are tender.
Pepperpot Soup (Serves 10)
1 ½ pounds salt-cured pork tenderloin, cleaned and diced (salt and cure for 3 days)
1 ½ pounds salt-cured beef tenderloin, cleaned and diced (salt and cure for 3 days)
4 T vegetable oil
2 medium white onions, chopped
8 garlic cloves, chopped
½ scotch bonnet pepper, seeded and chopped
2 bunches scallions, chopped
2 pounds taro root, peeled and diced
2 gallons chicken stock
2 bay leaves
2 t. chopped fresh thyme
6 T whole allspice
2 T freshly ground black pepper
2 pounds callaloo or collard greens, rinsed and chopped
salt
1. In a large stockpot, sauté the pork and beef in the oil until brown.
2. Add the onion, garlic and scotch bonnet pepper; sauté until onion is translucent.
3. Add scallions and sauté for 3 minutes more
4. Add taro root and sauté until translucent.
5. Add chicken stock, bay leaves, thyme, allspice and ground pepper. Bring to a boil, reduce heat and cook until meat and taro root are tender.
6. Stir in the callaloo. Reduce heat and simmer until wilted.
7. Season with salt and pepper to taste.
Curried Goat (Serves 8 to 10)
4 pounds goat meat, bone in
1 carrot
2 tomatoes, diced
1 pound unpeeled red potatoes, diced
3 Scotch bonnet peppers, finely chopped
1 cup curry powder
2 onions, diced
1 bunch scallions, diced
3 large sprigs thyme
3 quarts stock
½ cup fresh garlic, chopped
½ cup ginger
Salt & freshly ground black pepper to taste
1. Marinate goat meat overnight with curry, thyme; scotch bonnets, onions, scallions, salt and pepper. Reserve marinade for stew.
2. Brown goat in hot braising pan.
3. Add carrots, potatoes and marinade.
4. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.
Plantain Tarts (Makes 40 mini tarts)
Crust:
1 cup vegetable shortening
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1/8 teaspoon salt
ice water (approx. 2 tablespoons)
Filling:
1 cup mashed ripe plantains
½ cup sugar
1 tablespoon unsalted butter
¾ teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 tablespoon raisins
1. First make the crust. In a medium-size mixing bowl, cut the shortening into 1 cup of the flour until the mixture is crumbly.
2. In a separate mixing bowl, combine the remaining flour, cinnamon, nutmeg and salt. Add to the shortening mixture and cut again until the mixture is fine.
3. Add ice water, a little bit at a time, until the mixture forms a dough.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour.
5. Next, make the filling. In a medium-size saucepan, combine the mashed plantains, sugar and butter and cook over medium heat until the mixture is well blended.
6. Remove from the heat and stir in the nutmeg, vanilla and raisins. Set aside to cool.
7. Preheat the oven to 450F.
8. Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Cut the dough into 4-inch circles and spoon about 2 teaspoons of the Filling into the center of each circle.
9. Fold the dough in half and crimp the edges with a fork.
10. Place the tarts on a baking sheet and prick the top of each with a fork.
11. Bake until golden brown, approximately 15 minutes.
Gizadas (Makes 6-8 Servings)
Crust:
1 cup vegetable shortening
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1/8 teaspoon salt
ice water (approx. 2 tablespoons)
Filling:
1 large coconut, grated
½ cup light brown sugar
¾ teaspoon freshly grated nutmeg
1. First make the crust. In a medium-size mixing bowl, cut the shortening into 1 cup of the flour until the mixture is crumbly.
2. In a separate mixing bowl, combine the remaining flour, cinnamon, nutmeg and salt. Add to the shortening mixture and cut again until the mixture is fine.
3. Add ice water, a little bit at a time, until the mixture forms a dough.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour.
5. Next, make the filling. In a medium mixing bowl combine the coconut, brown sugar and nutmeg.
6. Preheat the oven to 375F.
7. Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Cut the dough into 3-inch circles, pinch the edges up to form a ridge and fill with the coconut mixture.
8. Place on a greased cookie sheet and bake until golden brown, approximately 20 minutes.
9. Remove and cool on a wire rack.
For more recipes and culinary experiences, check out our Culinary Travels section.
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