20 Spicy Jamaican Food Recipes Delight

Unleash the vibrant flavors of the Caribbean right in your kitchen with our roundup of 20 Spicy Jamaican Food Recipes Delight! Perfect for home cooks looking to add a fiery twist to their meals, this collection promises to transport your taste buds to the sunny shores of Jamaica. From jerk chicken to spicy patties, get ready to spice up your cooking routine. Dive in and discover your next favorite dish!

Jerk Chicken

Before you dive into the vibrant flavors of Jerk Chicken, let’s start with the basics to ensure your culinary journey is as smooth as possible. This dish, with its roots deeply embedded in Jamaican culture, is a fiery yet flavorful adventure that’s perfect for those who love a bit of heat with their meat.

Ingredients

• 2 lbs of skin-on, bone-in chicken thighs (for juicier results)
• 1/4 cup of freshly squeezed lime juice (for a tangy marinade base)
• 2 tbsp of rich, dark brown sugar (to balance the heat)
• 3 cloves of garlic, finely minced (for a pungent kick)
• 1 tbsp of freshly grated ginger (for a warm, spicy note)
• 2 tbsp of soy sauce (for depth and umami)
• 1 tbsp of ground allspice (the quintessential jerk spice)
• 1 tsp of ground cinnamon (for a subtle sweetness)
• 1/2 tsp of freshly ground nutmeg (for aromatic complexity)
• 1 scotch bonnet pepper, finely chopped (adjust for heat preference)
• 1/4 cup of chopped green onions (for a fresh, sharp finish)
• 1 tbsp of vegetable oil (for greasing the grill)

Instructions

1. In a large bowl, combine lime juice, brown sugar, garlic, ginger, soy sauce, allspice, cinnamon, nutmeg, scotch bonnet pepper, and green onions to create the marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat your grill to medium-high heat (about 375°F) and lightly grease the grates with vegetable oil to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is charred and crispy.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Unleash the bold flavors of your Jerk Chicken by serving it alongside a cool, creamy coleslaw or atop a bed of fragrant coconut rice. The contrast between the smoky, spicy chicken and the soothing sides will elevate your dining experience to new heights.

Curry Goat

For those looking to dive into the rich flavors of Caribbean cuisine, Curry Goat is a must-try dish that combines tender meat with aromatic spices. Follow these steps to create a dish that’s as flavorful as it is comforting.

Ingredients

• 2 lbs goat meat, cut into chunks
• 3 tbsp curry powder, freshly ground for maximum aroma
• 1 large onion, finely chopped to release its sweetness
• 4 cloves garlic, minced to infuse the dish with depth
• 1 scotch bonnet pepper, finely diced for a fiery kick
• 2 tbsp vegetable oil, for a smooth cooking base
• 1 tsp thyme, dried or fresh for earthy notes
• 1 cup coconut milk, rich and creamy to balance the heat
• 2 cups water, to ensure the meat cooks to perfection
• 1 tsp salt, to enhance all the flavors

Instructions

1. Heat the vegetable oil in a large pot over medium heat until it shimmers, indicating it’s ready for the onions.
2. Add the finely chopped onion and minced garlic to the pot, sautéing until they turn translucent and fragrant, about 3 minutes.
3. Stir in the curry powder and thyme, cooking for 1 minute to toast the spices and unlock their flavors.
4. Add the goat meat chunks to the pot, browning them on all sides to seal in the juices, about 5 minutes.
5. Pour in the coconut milk and water, then add the scotch bonnet pepper and salt, stirring to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low, covering the pot to let the goat simmer gently for 2 hours, or until the meat is fork-tender.
7. Tip: For an even richer flavor, let the curry sit overnight before reheating and serving.
8. Tip: If the curry is too thin, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
9. Tip: Always taste and adjust the seasoning before serving, adding more salt or pepper if needed.

Serve this Curry Goat with a side of fluffy white rice or warm roti to soak up the delicious sauce. The meat should be incredibly tender, falling off the bone, with a sauce that’s richly spiced and slightly creamy from the coconut milk.

Ackee and Saltfish

Unlock the flavors of the Caribbean with this classic dish, Ackee and Saltfish, a vibrant and hearty meal that’s perfect for breakfast or brunch. Follow these steps to bring a taste of the islands to your table.

Ingredients

• 1 cup salted codfish, soaked overnight and shredded
• 2 cups canned ackee, drained and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 sprig fresh thyme
• 1 scotch bonnet pepper, whole (optional for heat)

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the thinly sliced onion and diced bell pepper to the skillet, sautéing until they become soft and translucent, about 5 minutes.
3. Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
4. Gently fold in the shredded salted codfish, breaking apart any clumps, and cook for 3 minutes to blend the flavors.
5. Carefully add the drained ackee to the skillet, along with the whole scotch bonnet pepper if using, and sprinkle with finely ground black pepper.
6. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally to prevent sticking but being careful not to break the ackee.
7. Remove the scotch bonnet pepper and thyme sprig before serving to control the heat and avoid overpowering the dish.

Kickstart your morning with this delightful Ackee and Saltfish, where the creamy texture of ackee meets the savory depth of saltfish. Serve it alongside warm, buttery toast or fried dumplings for a truly authentic experience.

Oxtail Stew

For a hearty and comforting meal that’s perfect for any season, oxtail stew is a classic dish that combines rich flavors and tender meat. Follow these steps to create a delicious stew that will warm your soul.

Ingredients

• 2 lbs of meaty oxtails, trimmed of excess fat
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 cups of beef broth, low sodium
• 1 cup of dry red wine
• 2 tbsp of tomato paste
• 2 bay leaves
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 3 carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 2 potatoes, peeled and cubed

Instructions

1. Preheat your oven to 325°F (163°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the oxtails with salt and pepper, then brown them in the Dutch oven on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
5. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
7. Add the beef broth, bay leaves, and return the oxtails to the pot. Bring to a simmer.
8. Cover and transfer to the oven. Cook for 3 hours, until the meat is fork-tender.
9. Add the carrots, celery, and potatoes to the pot. Cover and return to the oven for an additional 30 minutes, or until the vegetables are tender.
10. Remove the bay leaves before serving. Tip: For a thicker stew, you can remove the lid during the last 30 minutes of cooking to reduce the liquid.

Oxtail stew is best enjoyed when the meat falls off the bone and the vegetables are perfectly tender. Serve it over a bed of creamy mashed potatoes or with a slice of crusty bread to soak up the rich, flavorful broth.

Jamaican Patties

Always a delight to introduce the vibrant flavors of Jamaican Patties, a beloved Caribbean staple that combines a flaky, golden crust with a spicy, savory filling. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water, to bind the dough
• 1 tbsp turmeric, for that signature golden hue
• 1 lb ground beef, lean and finely textured
• 1 small onion, finely diced for sweetness
• 2 cloves garlic, minced for pungency
• 1 scotch bonnet pepper, seeded and minced for heat
• 1 tsp thyme, dried and aromatic
• 1/2 tsp allspice, ground for warmth
• Salt, to season
• 1 tbsp vegetable oil, for sautéing

Instructions

1. In a large bowl, combine the sifted flour and turmeric. Add the cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse breadcrumbs.
2. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes to relax the gluten.
3. Heat vegetable oil in a pan over medium heat. Sauté the onion, garlic, and scotch bonnet pepper until softened, about 3 minutes.
4. Add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in thyme, allspice, and salt. Remove from heat and let cool.
5. Preheat your oven to 375°F. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
6. Place a spoonful of the cooled beef mixture on one half of each circle. Fold the dough over, sealing the edges with a fork.
7. Bake on a parchment-lined tray for 25 minutes, or until the crust is golden and flaky.

Bursting with flavors, these Jamaican Patties offer a satisfying crunch with every bite. Serve them with a side of tangy mango chutney to balance the heat, or enjoy them as a hearty snack on their own.

Rice and Peas

Today, we’re diving into the comforting world of Rice and Peas, a dish that’s as nourishing as it is flavorful. This recipe is a staple for good reason, combining simple ingredients into a meal that’s both satisfying and steeped in tradition.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 can (15 oz) creamy coconut milk, rich and full-bodied
• 1 cup dried kidney beans, soaked overnight until plump
• 2 cloves garlic, minced to release their aromatic oils
• 1 sprig fresh thyme, leaves stripped for their earthy fragrance
• 1 Scotch bonnet pepper, whole to infuse a gentle heat
• 2 cups water, for the perfect rice texture
• 1 tbsp unsalted butter, for a silky finish
• 1 tsp salt, to enhance all the flavors

Instructions

1. In a large pot, combine the soaked kidney beans and water. Bring to a boil over high heat, then reduce to a simmer for 1 hour, or until the beans are tender.
2. Add the coconut milk, minced garlic, thyme, Scotch bonnet pepper, and salt to the pot. Stir gently to combine, then bring to a gentle boil.
3. Tip: Resist the urge to stir the rice too much once it’s cooking to prevent it from becoming mushy.
4. Add the rinsed rice to the pot, stirring once to ensure it’s evenly distributed. Cover and reduce the heat to low, cooking for 20 minutes without lifting the lid.
5. Tip: The Scotch bonnet pepper should remain whole to flavor the dish without making it too spicy. Remove it before serving if desired.
6. After 20 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.
7. Stir in the butter until melted and evenly distributed, then fluff the rice with a fork.
8. Tip: For an extra layer of flavor, toast the rice in a dry pan before cooking until it’s lightly golden and nutty.

Here, the Rice and Peas emerge with grains that are separate yet tender, enveloped in the creamy coconut milk and punctuated by the earthy beans. Serve it alongside grilled jerk chicken for a meal that sings with Caribbean vibes.

Escovitch Fish

First, let’s dive into the vibrant world of Escovitch Fish, a dish that’s as colorful as it is flavorful, perfect for those who love a bit of spice and tang in their meals. This traditional recipe brings together the freshness of the sea with the boldness of Caribbean spices, creating a meal that’s both satisfying and exciting to prepare.

Ingredients

• 1 whole red snapper (about 2 lbs), scaled and gutted
• 1 cup of pure vegetable oil, for frying
• 1 large carrot, julienned into thin, crisp strips
• 1 large onion, sliced into sharp, translucent rings
• 1 bell pepper, thinly sliced for a sweet crunch
• 2 Scotch bonnet peppers, whole for a fiery kick
• 1/2 cup of apple cider vinegar, for a tangy marinade
• 1 tsp of freshly ground allspice, for warmth
• 1/2 tsp of sea salt, for seasoning
• 1/4 tsp of freshly cracked black pepper, for a subtle heat

Instructions

1. Rinse the red snapper under cold water and pat dry with paper towels to ensure a crisp fry.
2. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F, perfect for achieving a golden crust.
3. Carefully place the fish in the hot oil and fry for about 5-7 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
4. While the fish fries, combine the carrot, onion, bell pepper, Scotch bonnet peppers, apple cider vinegar, allspice, salt, and black pepper in a bowl to create the escovitch sauce.
5. Once the fish is cooked, remove it from the oil and drain on a wire rack to keep it crispy.
6. Pour the escovitch sauce over the hot fish, allowing the heat to slightly cook the vegetables and meld the flavors together.
7. Let the dish sit for 10 minutes before serving to allow the flavors to deepen.

When served, the Escovitch Fish boasts a delightful contrast between the crispy skin and the tender, flaky flesh, all brought together by the vibrant, tangy sauce. For an extra touch, serve it alongside a mound of fluffy white rice or a crisp green salad to balance the heat.

Bammy

Hailing from the heart of Jamaican cuisine, Bammy is a delightful cassava flatbread that’s both gluten-free and irresistibly tasty. Here’s how to make this traditional dish at home, step by step, ensuring you capture its authentic flavor and texture.

Ingredients

• 2 cups finely grated cassava (peeled and rinsed)
• 1 cup coconut milk (rich and creamy)
• 1 tsp sea salt (fine and flaky)
• 2 tbsp coconut oil (unrefined and fragrant)

Instructions

1. Place the grated cassava in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving the right texture.
2. In a large bowl, mix the dried cassava with coconut milk and sea salt until well combined. The mixture should be moist but not wet.
3. Heat a large skillet over medium heat (350°F) and add 1 tbsp of coconut oil, ensuring the pan is evenly coated.
4. Form the cassava mixture into small, flat rounds (about 1/2 inch thick) and carefully place them in the skillet. Cook for 5-7 minutes on each side or until golden brown and crispy around the edges.
5. Tip: Avoid overcrowding the skillet to ensure each Bammy cooks evenly and gets a perfect crust.
6. Once cooked, transfer the Bammies to a plate lined with paper towels to absorb any excess oil.
7. Tip: For an extra layer of flavor, brush the cooked Bammies with a little more coconut oil while they’re still warm.
8. Serve the Bammies warm. They can be enjoyed as is or paired with your favorite dip or stew.
9. Tip: Bammies are best served fresh but can be stored in an airtight container for up to 2 days. Reheat in a skillet to restore their crispiness.

You’ll love the slightly sweet, nutty flavor of Bammy, complemented by its unique, chewy yet crispy texture. Try serving it alongside a spicy jerk chicken or a creamy coconut curry for a truly authentic Jamaican meal.

Callaloo

Today we’re diving into the vibrant world of Caribbean cuisine with a classic dish that’s as nutritious as it is delicious. Callaloo, a hearty green stew, is a staple in many Caribbean households, offering a perfect blend of flavors and textures that will transport your taste buds to the islands.

Ingredients

• 1 bunch of fresh callaloo leaves, thoroughly washed and chopped
• 2 cups of creamy coconut milk
• 1 medium onion, finely diced
• 2 cloves of garlic, minced
• 1 Scotch bonnet pepper, whole (for flavor, remove before serving)
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 1 cup of vegetable broth

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Stir in the chopped callaloo leaves, cooking until they begin to wilt, approximately 5 minutes.
4. Pour in the coconut milk and vegetable broth, then add the whole Scotch bonnet pepper, black pepper, and sea salt.
5. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Remove the Scotch bonnet pepper before serving to control the heat level.
7. Tip: For a smoother texture, blend half of the stew before returning it to the pot.
8. Tip: Always taste and adjust seasoning before serving, as the saltiness can vary depending on the broth.
9. Tip: Serve with a side of fluffy white rice or crusty bread to soak up the flavorful broth.

Once ready, the callaloo should have a creamy consistency with the greens perfectly tender. The coconut milk adds a subtle sweetness that balances the earthy tones of the callaloo, making it a comforting dish that’s both satisfying and nutritious. For a creative twist, top with crispy fried plantains for an added crunch and sweetness.

Jamaican Beef Stew

First, let’s dive into the heartwarming world of Jamaican Beef Stew, a dish that marries tender beef with a symphony of spices and vegetables, creating a comforting meal perfect for any day of the week.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp allspice, freshly ground
• 1 tsp thyme, dried
• 1 scotch bonnet pepper, whole (for flavor, remove before serving)
• 2 cups carrots, diced into 1/2-inch pieces
• 2 cups potatoes, diced into 1/2-inch pieces
• 4 cups beef broth, low sodium
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in batches, searing each side for 3 minutes until deeply browned. Remove and set aside.
3. In the same pot, add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
4. Stir in the allspice and thyme, cooking for 1 minute to release their aromas.
5. Return the beef to the pot, along with the scotch bonnet pepper, carrots, potatoes, beef broth, tomato paste, and brown sugar. Stir well to combine.
6. Bring the stew to a boil, then reduce the heat to low, covering and simmering for 1.5 hours, or until the beef is fork-tender.
7. Season with salt and black pepper to taste, remembering the broth will reduce and concentrate flavors.
8. Remove the scotch bonnet pepper before serving to avoid excessive heat.

Very tender beef and soft vegetables make this stew a hearty dish, with the allspice and scotch bonnet offering a warm, subtle heat. Serve it over a bed of fluffy white rice or with a side of buttery cornbread for a complete meal.

Fried Dumplings

Starting with the basics, fried dumplings are a delightful treat that combines crispy textures with juicy fillings, perfect for any meal or snack. Let’s dive into making them from scratch, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup warm water, to activate the dough
• 1 lb ground pork, preferably with a bit of fat for juiciness
• 2 tbsp soy sauce, for a deep umami flavor
• 1 tbsp freshly grated ginger, for a spicy kick
• 2 cloves garlic, minced finely for even distribution
• 1/4 cup green onions, thinly sliced for a fresh crunch
• 1 tbsp sesame oil, rich and aromatic
• 1/2 tsp white sugar, to balance the flavors
• 1/4 tsp freshly ground black pepper, for a slight heat
• 2 cups vegetable oil, for frying to a golden crisp

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and warm water, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. While the dough rests, prepare the filling by mixing the ground pork, soy sauce, grated ginger, minced garlic, green onions, sesame oil, sugar, and black pepper in a bowl. Stir in one direction until the mixture becomes sticky and well combined.
3. Divide the rested dough into 24 equal pieces. Roll each piece into a thin circle about 3 inches in diameter, ensuring the edges are thinner than the center for easy sealing.
4. Place a teaspoon of the pork filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pinching the edges firmly to seal. For a decorative touch, you can crimp the edges with a fork or your fingers.
5. Heat the vegetable oil in a deep frying pan over medium heat to 350°F. Carefully add the dumplings in batches, frying for 2-3 minutes on each side until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
6. Remove the fried dumplings with a slotted spoon and drain on paper towels to remove excess oil. Serve hot for the best texture and flavor.

Zesty and satisfying, these fried dumplings offer a perfect crunch with every bite, revealing a flavorful and juicy interior. Try serving them with a side of spicy dipping sauce or atop a bed of fresh greens for a contrasting texture.

Steamed Cabbage

Now, let’s dive into the simplicity and elegance of steamed cabbage, a dish that brings out the natural sweetness and tender texture of this humble vegetable. Perfect for beginners, this method ensures a flavorful result with minimal effort.

Ingredients

• 1 medium head of green cabbage, crisp and tightly packed
• 2 tablespoons of unsalted butter, rich and creamy
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly ground black pepper, aromatic and bold
• 1/2 cup of water, filtered and cold

Instructions

1. Remove any outer leaves from the cabbage that are wilted or damaged, then rinse the head under cold running water to clean.
2. Cut the cabbage into 8 equal wedges, ensuring each piece has a bit of the core to hold it together during cooking.
3. Place a steamer basket in a large pot and add the water, making sure the water level is below the basket.
4. Arrange the cabbage wedges in the steamer basket in a single layer, overlapping as little as possible for even cooking.
5. Cover the pot with a tight-fitting lid and bring the water to a boil over medium-high heat.
6. Once boiling, reduce the heat to medium and steam the cabbage for 8-10 minutes, or until the wedges are tender when pierced with a fork but still slightly firm in the center.
7. Carefully remove the cabbage from the steamer and transfer to a serving dish.
8. Dot the hot cabbage wedges with butter, then sprinkle evenly with salt and pepper.
9. Gently toss the cabbage to coat evenly with the butter and seasonings, being careful not to break the wedges apart.

Velvety and subtly sweet, the steamed cabbage wedges offer a delightful contrast between their tender edges and slightly crisp core. Serve them as a light side dish with a drizzle of balsamic glaze or alongside roasted meats for a comforting meal.

Jamaican Cornmeal Porridge

Start your morning with a comforting bowl of Jamaican Cornmeal Porridge, a creamy, spiced breakfast staple that’s both nourishing and delicious. This recipe walks you through each step to achieve the perfect consistency and flavor, making it an ideal choice for beginners.

Ingredients

• 1 cup finely ground yellow cornmeal
• 4 cups cold water
• 1 cup creamy coconut milk
• 1/2 cup sweetened condensed milk
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp pure vanilla extract
• 1 cinnamon stick
• Pinch of sea salt

Instructions

1. In a medium bowl, whisk together 1 cup finely ground yellow cornmeal and 1 cup cold water until smooth to prevent lumps.
2. Pour the remaining 3 cups cold water into a heavy-bottomed pot and bring to a gentle boil over medium heat.
3. Slowly add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon to ensure a smooth consistency.
4. Reduce the heat to low and simmer the porridge for 15 minutes, stirring occasionally to prevent sticking. Tip: A heavy-bottomed pot distributes heat evenly, reducing the risk of burning.
5. Add 1 cup creamy coconut milk, 1/2 cup sweetened condensed milk, 1/4 tsp freshly grated nutmeg, 1/2 tsp pure vanilla extract, and 1 cinnamon stick to the pot. Stir well to combine.
6. Continue to simmer for another 10 minutes, stirring frequently, until the porridge thickens to your desired consistency. Tip: For a smoother porridge, you can use a whisk during the final minutes of cooking.
7. Remove the cinnamon stick and discard. Add a pinch of sea salt to enhance the flavors.
8. Serve the porridge hot. Tip: For an extra touch of sweetness and texture, drizzle with a little more condensed milk and sprinkle with ground cinnamon before serving.

Perfectly creamy with a hint of spice, this Jamaican Cornmeal Porridge is a delightful way to start your day. Enjoy it as is, or top with fresh fruit for a colorful and nutritious twist.

Pepper Pot Soup

Here’s how to make a comforting bowl of Pepper Pot Soup, a dish that warms the soul with its rich flavors and hearty ingredients. Perfect for beginners, this recipe breaks down each step to ensure success.

Ingredients

• 1 tablespoon of fragrant extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, minced to a paste
• 1 pound of tender beef stew meat, cut into bite-sized pieces
• 4 cups of robust beef broth
• 2 large carrots, peeled and sliced into rounds
• 2 stalks of celery, chopped into small pieces
• 1 large potato, peeled and cubed
• 1 teaspoon of freshly ground black pepper
• 1/2 teaspoon of sea salt
• 1 bay leaf

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the bite-sized beef stew meat to the pot, browning on all sides, approximately 5 minutes.
5. Pour in the robust beef broth, scraping the bottom of the pot to loosen any browned bits.
6. Add the sliced carrots, chopped celery, cubed potato, freshly ground black pepper, sea salt, and bay leaf to the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the beef is tender.
8. Remove the bay leaf before serving.

Enjoy the Pepper Pot Soup’s velvety texture and deep, savory flavors, perfect for a chilly evening. Serve with a slice of crusty bread to soak up every last drop.

Jamaican Red Peas Soup

On a chilly evening, nothing warms the soul quite like a bowl of Jamaican Red Peas Soup, a hearty and flavorful dish that combines the richness of kidney beans with the warmth of aromatic spices. This step-by-step guide will walk you through creating this comforting classic, ensuring a delicious result every time.

Ingredients

• 1 cup dried kidney beans, soaked overnight and drained
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• 1 Scotch bonnet pepper, whole (for flavor, remove before serving)
• 1 cup coconut milk, creamy and full-fat
• 4 cups chicken stock, homemade for best flavor
• 1 large carrot, diced
• 1 large potato, diced
• 1 tsp allspice, freshly ground
• Salt, to enhance flavors

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Stir in the soaked kidney beans, thyme, and Scotch bonnet pepper, coating them in the oil and onion mixture.
4. Pour in the chicken stock and bring to a boil, then reduce heat to a simmer, covering the pot. Let it cook for 1 hour, or until the beans are tender.
5. Add the diced carrot, potato, and allspice to the pot, simmering for another 20 minutes until the vegetables are soft.
6. Stir in the coconut milk, heating through for 5 minutes. Season with salt as needed.
7. Remove the Scotch bonnet pepper and thyme sprig before serving.

Delightfully creamy with a subtle heat, this soup boasts a complex flavor profile that’s both comforting and invigorating. Serve it with a side of warm, buttery bread for dipping, or over a bed of steamed rice for a more substantial meal.

Festival

Here’s how to make the vibrant and flavorful dish known as ‘Festival’, a delightful treat that combines sweet and savory notes in every bite. Perfect for beginners, this recipe will guide you through each step with precision.

Ingredients

• 2 cups of finely milled cornmeal
• 1 cup of granulated sugar
• 1/2 cup of rich coconut milk
• 1/4 cup of melted unsalted butter
• 1 tsp of pure vanilla extract
• 1/2 tsp of freshly grated nutmeg
• 1/4 tsp of fine sea salt
• 1 cup of warm water (110°F)

Instructions

1. In a large mixing bowl, combine the finely milled cornmeal and granulated sugar, whisking them together to ensure no lumps remain.
2. Gradually add the rich coconut milk and melted unsalted butter to the dry ingredients, stirring continuously to create a smooth batter.
3. Mix in the pure vanilla extract, freshly grated nutmeg, and fine sea salt, ensuring all flavors are evenly distributed throughout the batter.
4. Slowly pour in the warm water (110°F), stirring the batter until it reaches a pourable consistency. Tip: The batter should coat the back of a spoon but still drip off slowly.
5. Heat a non-stick skillet over medium heat and lightly grease it with a dab of unsalted butter.
6. Pour 1/4 cup of the batter onto the skillet for each Festival, cooking until bubbles form on the surface and the edges look set, about 2 minutes.
7. Flip each Festival carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Adjust the heat as needed to prevent burning.
8. Transfer the cooked Festivals to a wire rack to cool slightly before serving. Tip: For an extra touch, drizzle with honey or sprinkle with powdered sugar.

Resulting in a slightly crispy exterior with a soft, fluffy interior, these Festivals are a joy to eat. Serve them warm with a side of fresh fruit or a dollop of whipped cream for an indulgent twist.

Jamaican Chocolate Tea

This Jamaican Chocolate Tea is a rich, aromatic beverage that combines the warmth of traditional spices with the deep, comforting flavor of cocoa. Perfect for chilly mornings or as a soothing evening treat, it’s a delightful twist on hot chocolate that’s sure to become a favorite.

Ingredients

• 2 cups of whole milk, creamy and rich
• 1/4 cup of unsweetened cocoa powder, finely sifted
• 1/4 cup of brown sugar, packed for sweetness
• 1 cinnamon stick, aromatic and whole
• 2 whole cloves, fragrant and slightly pungent
• 1/4 tsp of nutmeg, freshly grated for warmth
• 1/4 tsp of vanilla extract, pure and fragrant
• A pinch of salt, to enhance flavors

Instructions

1. In a medium saucepan, combine the whole milk, sifted cocoa powder, and packed brown sugar over medium heat. Whisk continuously until the cocoa and sugar have fully dissolved, about 2 minutes.
2. Add the cinnamon stick, whole cloves, and freshly grated nutmeg to the saucepan. Continue to heat the mixture, stirring occasionally, until it begins to steam but not boil, about 5 minutes.
3. Reduce the heat to low and stir in the pure vanilla extract and a pinch of salt. Let the tea simmer gently for another 3 minutes to infuse the flavors.
4. Remove the saucepan from the heat and strain the tea through a fine mesh sieve into two mugs to remove the whole spices.
5. Serve immediately, garnished with a sprinkle of cocoa powder or a cinnamon stick for an extra touch of elegance.

Velvety smooth with a perfect balance of sweetness and spice, this Jamaican Chocolate Tea is a luxurious treat. Enjoy it as is, or pair it with a slice of banana bread for an indulgent breakfast or dessert.

Gizzada

Preparing a Gizzada, a delightful Jamaican coconut tart, is a journey into the heart of Caribbean baking. This recipe will guide you through creating these sweet, crumbly treats with a spiced coconut filling that’s irresistibly fragrant.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, for a subtle sweetness
• 1/4 teaspoon salt, to enhance flavors
• 1/4 cup ice water, to bind the dough
• 2 cups grated coconut, fresh for optimal texture
• 1 cup brown sugar, packed for rich molasses notes
• 1 teaspoon ground cinnamon, for warm spice
• 1/2 teaspoon ground nutmeg, for aromatic depth
• 1/4 teaspoon vanilla extract, for a hint of sweetness
• 1/4 cup water, to moisten the filling

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the sifted flour, cubed butter, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
4. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up, making it easier to handle.
5. While the dough chills, prepare the filling by combining grated coconut, brown sugar, cinnamon, nutmeg, vanilla extract, and water in a saucepan over medium heat. Cook for 5 minutes, stirring constantly, until the mixture thickens. Tip: The filling should be sticky but not runny.
6. Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut into 3-inch rounds and press into a greased muffin tin.
7. Spoon the coconut filling into each dough cup, filling them to the top. Tip: For a decorative touch, pinch the edges of the dough to create a ruffled effect.
8. Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.

Mouthwateringly crisp and buttery, these Gizzadas offer a delightful contrast to the sweet, spiced coconut filling. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Jamaican Rum Cake

Delving into the world of Caribbean desserts, Jamaican Rum Cake stands out with its moist texture and deep, boozy flavor. This guide will walk you through creating this indulgent treat, perfect for special occasions or when you’re craving something uniquely delicious.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar, for a sweet foundation
• 4 large farm-fresh eggs, at room temperature
• 3 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, for the perfect rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup whole milk, for richness
• 1/2 cup dark Jamaican rum, for authentic flavor
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch Bundt pan thoroughly to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
4. Alternately add the sifted flour, baking powder, and salt with the milk, starting and ending with the dry ingredients, mixing just until combined.
5. Stir in the dark Jamaican rum, pure vanilla extract, and chopped walnuts, folding gently to distribute evenly.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula for an even bake.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

The Jamaican Rum Cake emerges with a dense yet tender crumb, infused with the warm, complex notes of rum. Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

Sweet Potato Pudding

Begin by exploring the comforting embrace of sweet potato pudding, a dish that marries the natural sweetness of sweet potatoes with the creamy richness of pudding. Perfect for any season, this recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups mashed, roasted sweet potatoes (vibrant orange flesh, smooth texture)
• 1 cup heavy cream (rich, velvety)
• 1/2 cup granulated sugar (fine, crystal-like)
• 2 large eggs (farm-fresh, golden yolks)
• 1 tsp vanilla extract (pure, aromatic)
• 1/2 tsp ground cinnamon (warm, fragrant)
• 1/4 tsp ground nutmeg (earthy, slightly sweet)
• 1/4 tsp salt (fine, enhances flavors)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, heavy cream, and granulated sugar. Mix until the ingredients are fully incorporated and the mixture is smooth.
3. Add the eggs one at a time, beating well after each addition to create a uniform texture.
4. Stir in the vanilla extract, ground cinnamon, ground nutmeg, and salt, blending thoroughly to distribute the spices evenly.
5. Pour the mixture into a greased 9-inch baking dish, smoothing the top with a spatula for an even layer.
6. Bake in the preheated oven for 45 minutes, or until the pudding is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
7. Allow the pudding to cool for at least 10 minutes before serving to let the flavors meld together beautifully.

Great for serving warm or at room temperature, this sweet potato pudding boasts a velvety texture and a harmonious blend of spices. For an extra touch, top with a dollop of whipped cream or a sprinkle of cinnamon before serving.

Conclusion

Packed with bold flavors and vibrant spices, our roundup of 20 Spicy Jamaican Food Recipes is your ticket to a culinary adventure. Whether you’re craving jerk chicken or spicy patties, these dishes promise to delight your taste buds. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos