18 Spicy Jamaican Vegetarian Recipes Delight

Zesty flavors and vibrant spices are the heart of Jamaican cuisine, and our collection of 18 Spicy Jamaican Vegetarian Recipes Delight is here to bring that warmth to your kitchen. Whether you’re craving comfort food with a kick or looking to spice up your weeknight dinners, these dishes promise a delicious escape to the islands. Dive in and discover your next favorite meal!

Jamaican Vegetarian Curry Chickpeas

Oh, you’re going to love this Jamaican Vegetarian Curry Chickpeas recipe. It’s packed with flavor, easy to make, and perfect for a cozy dinner.

Ingredients

• For the curry:
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 tbsp Jamaican curry powder
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 carrot, diced
  • 1 potato, diced
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 3 minutes until fragrant.
2. Stir in curry powder, turmeric, cumin, cinnamon, and allspice. Cook for 1 minute to toast the spices.
3. Add chickpeas, coconut milk, vegetable broth, carrot, and potato. Bring to a simmer.
4. Reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
5. Uncover and cook for an additional 10 minutes until the sauce thickens. Season with salt.
6. Tip: For extra flavor, let the curry sit for 10 minutes before serving.
7. Tip: Serve with basmati rice or flatbread for a complete meal.
8. Tip: Garnish with fresh cilantro or a squeeze of lime for a bright finish.

This curry is creamy, hearty, and just the right amount of spicy. Try topping it with toasted coconut flakes for an unexpected crunch.

Spicy Jamaican Jerk Tofu

Ever tried to spice up your tofu game? This Spicy Jamaican Jerk Tofu is a game-changer, packing bold flavors and a kick that’ll have you coming back for more.

Ingredients

• For the marinade:
  • 1 block extra-firm tofu (14 oz), pressed and cubed
  • 2 tbsp olive oil
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp lime juice
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
• For cooking:
  • 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, soy sauce, brown sugar, lime juice, garlic powder, onion powder, allspice, thyme, cayenne, and black pepper to create the marinade.
2. Add the cubed tofu to the marinade, gently tossing to coat each piece. Let it marinate for at least 30 minutes in the fridge, flipping halfway through for even flavor.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the marinated tofu in a single layer, reserving the marinade.
4. Cook the tofu for 4-5 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure each piece gets perfectly crispy.
5. Pour the reserved marinade over the tofu in the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the marinade thickens and coats the tofu.
6. Remove from heat and let it sit for a couple of minutes before serving. Tip: This rest time allows the flavors to meld together beautifully.

Craving something bold? This jerk tofu delivers with its crispy edges and spicy-sweet glaze. Serve it over coconut rice or tucked into warm tortillas for a twist on tacos.

Jamaican Callaloo with Coconut Milk

Now, imagine you’re craving something vibrant, hearty, and a little exotic for dinner tonight. Jamaican Callaloo with Coconut Milk is your answer—a creamy, flavorful dish that’s as nourishing as it is delicious.

Ingredients

• For the callaloo:
  • 1 bunch callaloo (about 6 cups), chopped
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, seeded and minced (optional for heat)
• For the coconut sauce:
  • 1 can (13.5 oz) coconut milk
  • 1 tsp thyme
  • 1/2 tsp allspice
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and scotch bonnet pepper. Sauté for 2-3 minutes until fragrant.
2. Add the chopped callaloo to the pot. Stir well to combine with the aromatics. Cook for 5 minutes, stirring occasionally, until the leaves start to wilt.
3. Pour in the coconut milk, then add thyme, allspice, and a pinch of salt. Stir to combine all ingredients.
4. Reduce heat to low. Cover the pot and let simmer for 15 minutes, stirring occasionally, until the callaloo is tender and the sauce has thickened slightly.
5. Taste and adjust seasoning if necessary before serving.

Unbelievably creamy with a hint of spice, this dish pairs wonderfully with steamed rice or fried plantains for a complete meal. The callaloo’s texture is tender yet slightly crisp, making every bite a delightful contrast.

Vegetarian Jamaican Patties with Lentils

So, you’re craving something hearty, spicy, and totally meat-free? These Vegetarian Jamaican Patties with Lentils are your answer. They’re packed with flavor, have a satisfying crunch, and are surprisingly easy to make at home.

Ingredients

• For the filling:
  • 1 cup dried lentils
  • 2 cups water
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp curry powder
  • 1/2 tsp thyme
  • 1/4 tsp allspice
  • Salt to taste
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 1/4 cup cold water
  • 1/2 tsp turmeric (for color)

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a medium pot, combine lentils and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender. Drain any excess water.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in the cooked lentils, curry powder, thyme, allspice, and salt. Cook for another 5 minutes, then set aside to cool.
5. For the crust, mix flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs.
6. Add cold water and turmeric, mixing until a dough forms. Wrap in plastic and chill for 30 minutes.
7. Preheat oven to 375°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into circles.
8. Place a spoonful of filling on one half of each circle. Fold over and crimp the edges with a fork to seal.
9. Bake on a parchment-lined baking sheet for 25 minutes or until golden brown.

These patties are golden, flaky, and bursting with a spicy lentil filling. Try serving them with a side of mango salsa for an extra kick of flavor.

Jamaican Sweet Potato Curry

Ever craved something hearty, spicy, and a little sweet all at once? This Jamaican Sweet Potato Curry is your answer, packing flavors that’ll transport you straight to the islands with every bite.

Ingredients

• For the curry base:
  • 2 tbsp coconut oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground allspice
• For the main ingredients:
  • 2 large sweet potatoes, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 red bell pepper, sliced
  • 1 scotch bonnet pepper, whole (optional for heat)

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the curry powder, turmeric, cumin, and allspice, toasting the spices for about 30 seconds to release their flavors.
5. Add the sweet potatoes, stirring to coat them evenly with the spice mixture.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
8. Add the sliced red bell pepper and whole scotch bonnet pepper, simmering uncovered for an additional 5 minutes.
9. Remove the scotch bonnet pepper before serving if you prefer less heat.

Best enjoyed when the sweet potatoes are perfectly tender, soaking up all that creamy, spicy curry goodness. Serve it over a bed of fluffy rice or with a side of warm, buttery roti for an authentic touch.

Rasta Pasta with Jerk Seasoning

Feeling like spicing up your pasta game? This Rasta Pasta with Jerk Seasoning is a vibrant, flavorful twist on a classic that’ll transport your taste buds straight to the Caribbean.

Ingredients

• For the pasta:
  • 8 oz penne pasta
  • 1 tbsp olive oil
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp jerk seasoning
  • 1/2 tsp salt
• For the veggies:
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 red onion, sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, sautéing until they’re just tender, about 5 minutes.
3. Pour the heavy cream into the skillet with the veggies. Stir in the jerk seasoning and salt, bringing the mixture to a gentle simmer.
4. Reduce the heat to low and gradually add the Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.
6. Remove from heat and let it sit for a minute before serving. This allows the sauce to thicken slightly.

Rich in flavor with a creamy texture and a spicy kick, this Rasta Pasta is perfect for a cozy dinner. Try topping it with grilled shrimp for an extra protein boost.

Jamaican Rice and Peas with Coconut

Got a craving for something tropical and comforting? Jamaican Rice and Peas with Coconut is your go-to dish. It’s a vibrant, flavorful meal that brings a taste of the islands right to your kitchen.

Ingredients

• For the rice:
  • 2 cups long-grain white rice
  • 1 can (13.5 oz) coconut milk
  • 2 cups water
  • 1 tsp salt
• For the peas:
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 sprig thyme
  • 1 Scotch bonnet pepper (whole, for flavor)

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. In a large pot, combine the coconut milk, water, and salt. Bring to a boil over medium-high heat.
3. Add the rinsed rice to the pot, stir once, then reduce the heat to low. Cover and simmer for 15 minutes.
4. While the rice cooks, heat a tablespoon of oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
5. Stir in the kidney beans, thyme, and Scotch bonnet pepper. Cook for another 2 minutes to blend the flavors.
6. After the rice has cooked for 15 minutes, gently fold the bean mixture into the rice. Cover and cook for an additional 10 minutes.
7. Remove the Scotch bonnet pepper and thyme sprig before serving. Fluff the rice with a fork.

Creamy from the coconut milk and packed with the earthy flavors of kidney beans and aromatic herbs, this dish is a hearty side or main. Try serving it with grilled jerk chicken for an authentic Jamaican feast.

Vegetarian Ackee and Saltfish Substitute

You’ve probably heard of the classic Jamaican dish, Ackee and Saltfish, but what if you’re vegetarian or just looking to mix things up? Here’s a delicious substitute that brings all the flavor without the fish.

Ingredients

• For the ackee substitute:
  • 2 cups young green jackfruit, drained and shredded
  • 1 tbsp olive oil
• For the seasoning:
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • 1/2 tsp allspice
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce
• For serving:
  • 2 cups cooked rice
  • 1 avocado, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, bell pepper, and garlic to the skillet. Cook for 5 minutes, until softened.
3. Stir in thyme, allspice, black pepper, and soy sauce. Cook for 1 minute to blend the flavors.
4. Add shredded jackfruit to the skillet. Cook for 10 minutes, stirring occasionally, until the jackfruit starts to brown slightly.
5. Serve the jackfruit mixture over cooked rice with sliced avocado on top.

This dish has a hearty texture and a rich, savory flavor that’s surprisingly similar to the original. Try it with a side of fried plantains for an extra Caribbean twist.

Jamaican Pumpkin Soup

Let’s dive into making a comforting bowl of Jamaican Pumpkin Soup, perfect for when you’re craving something hearty with a tropical twist. You’ll love how the spices and pumpkin come together for a flavor that’s both rich and refreshing.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 lb pumpkin, peeled and cubed
  • 4 cups vegetable broth
• For seasoning:
  • 1 tsp thyme
  • 1 tsp allspice
  • 1 scotch bonnet pepper, whole (optional for heat)
• For finishing:
  • 1 cup coconut milk
  • Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in the cubed pumpkin, vegetable broth, thyme, allspice, and the whole scotch bonnet pepper if using. Bring to a boil.
4. Reduce heat to low, cover, and simmer until the pumpkin is tender, about 20 minutes.
5. Remove the scotch bonnet pepper if used. Use an immersion blender to puree the soup until smooth.
6. Stir in the coconut milk and season with salt to taste. Heat through for another 2 minutes.

One spoonful of this soup and you’ll be transported to the islands with its creamy texture and spicy, aromatic flavors. Serve it with a side of crusty bread or over rice for an extra hearty meal.

Spicy Jamaican Vegetarian Stew

Craving something hearty with a kick? This Spicy Jamaican Vegetarian Stew is your go-to for a flavorful, meat-free meal that doesn’t skimp on the heat or heartiness. Perfect for those chilly evenings or when you’re just in the mood for something spicy and satisfying.

Ingredients

• For the base: 2 tbsp olive oil, 1 large onion (diced), 3 garlic cloves (minced), 1 bell pepper (diced), 2 carrots (sliced)
• For the spice mix: 1 tbsp curry powder, 1 tsp thyme, 1 tsp allspice, 1/2 tsp cayenne pepper
• For the stew: 1 can (15 oz) kidney beans (drained), 1 can (15 oz) coconut milk, 2 cups vegetable broth, 1 large sweet potato (peeled and cubed)
• For garnish: Fresh cilantro (chopped), 1 lime (cut into wedges)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion, garlic, bell pepper, and carrots. Sauté until the onions are translucent, about 5 minutes.
3. Stir in curry powder, thyme, allspice, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add kidney beans, coconut milk, vegetable broth, and sweet potato. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the sweet potato is tender.
6. Tip: For an extra kick, add more cayenne pepper to taste before serving.
7. Tip: If the stew is too thick, add a little more vegetable broth to reach your desired consistency.
8. Tip: Let the stew sit for 10 minutes after cooking to allow the flavors to meld together.
9. Garnish with fresh cilantro and serve with lime wedges on the side.

Delight in the rich, creamy texture and the bold, spicy flavors of this stew. Serve it over a bed of rice or with a side of warm, crusty bread to soak up all the deliciousness.

Jamaican Ital Stew

Kickstart your culinary adventure with this hearty Jamaican Ital Stew, a vibrant dish that’s as nourishing as it is flavorful. You’ll love how the spices and fresh veggies come together to create something truly special.

Ingredients

• For the stew base:
  • 2 tbsp coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the vegetables:
  • 2 carrots, chopped
  • 1 bell pepper, diced
  • 2 cups pumpkin, cubed
  • 1 cup spinach, chopped
• For the seasoning:
  • 1 tbsp thyme, dried
  • 1 tsp allspice
  • 1 scotch bonnet pepper, whole (optional for heat)
  • 4 cups vegetable broth
  • 1 can coconut milk

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant. Tip: Stir constantly to prevent burning.
3. Throw in the carrots, bell pepper, and pumpkin. Cook for another 5 minutes, stirring occasionally.
4. Season with thyme and allspice. Add the scotch bonnet pepper if using. Tip: Leave the pepper whole for flavor without too much heat.
5. Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce to a simmer.
6. Cover and let it cook for 20 minutes, or until the vegetables are tender. Tip: Check the pumpkin with a fork for doneness.
7. Stir in the spinach and cook for another 2 minutes until wilted.
8. Remove the scotch bonnet pepper before serving if you added it.

Out of this world, the stew boasts a creamy texture with a kick of spice, perfect over a bed of rice or with a side of crusty bread to soak up all the goodness.

Vegetarian Jamaican Bammy

Just imagine biting into a crispy, golden disc that’s soft and chewy inside, bursting with the subtle sweetness of coconut. That’s Jamaican Bammy for you, a vegetarian delight that’s as easy to make as it is delicious.

Ingredients

• For the Bammy:
  • 2 cups cassava flour
  • 1 cup coconut milk
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 cup water
• For frying:
  • 1/4 cup vegetable oil

Instructions

1. In a large bowl, mix cassava flour, salt, and sugar together.
2. Gradually add coconut milk and water to the dry ingredients, stirring until a dough forms. Tip: The dough should be pliable but not sticky. If it’s too dry, add a little more water.
3. Divide the dough into 8 equal pieces and shape each into a flat disc, about 1/2 inch thick.
4. Heat vegetable oil in a skillet over medium heat (350°F). Tip: To test if the oil is ready, drop a small piece of dough in; if it sizzles, it’s good to go.
5. Fry each Bammy disc for 3-4 minutes on each side, until golden brown. Tip: Don’t overcrowd the skillet; fry in batches if necessary.
6. Remove from the skillet and drain on paper towels to remove excess oil.

How amazing is it that these golden discs can transport you straight to the Caribbean? Serve them warm with a side of spicy jerk sauce for an extra kick or enjoy them as is for a subtly sweet treat. Either way, their unique texture and flavor are sure to impress.

Jamaican Escovitch Fish with Hearts of Palm

So, you’re looking to spice up your dinner routine with something vibrant and full of flavor? Jamaican Escovitch Fish with Hearts of Palm is a dish that brings the heat, the tang, and a whole lot of heart to your table.

Ingredients

• For the fish:
  • 2 whole red snappers, cleaned and scored
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the escovitch sauce:
  • 1 large onion, sliced into rings
  • 1 large carrot, julienned
  • 1 bell pepper, sliced into rings
  • 1/2 cup white vinegar
  • 1 tbsp sugar
  • 1 tsp allspice
  • 1 scotch bonnet pepper, sliced (optional for heat)
• For serving:
  • 1 can hearts of palm, drained and sliced
  • Fresh cilantro for garnish

Instructions

1. Season the snappers with salt and black pepper, then coat them evenly with flour.
2. Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering. Fry the fish for 5-7 minutes per side until golden and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove the fish and set aside. In the same oil, sauté the onion, carrot, and bell pepper for 3-4 minutes until slightly softened.
4. Add vinegar, sugar, allspice, and scotch bonnet pepper to the skillet. Simmer for 5 minutes until the vegetables are pickled but still crisp. Tip: Adjust the sugar if you prefer a sweeter or more tangy sauce.
5. Pour the hot escovitch sauce over the fried fish. Let it sit for 10 minutes to absorb the flavors.
6. Arrange the hearts of palm around the fish and garnish with fresh cilantro before serving. Tip: Serve with a side of warm, buttery rice to soak up all that delicious sauce.

Every bite of this dish offers a crispy, tangy, and slightly spicy experience that’s unforgettable. Try serving it on a platter with extra sauce drizzled around for a stunning presentation that’ll wow your guests.

Jamaican Mango Chutney

Now, imagine you’re craving something sweet, tangy, and a little spicy to jazz up your meals. That’s where this Jamaican Mango Chutney comes in—it’s a vibrant condiment that’s perfect for adding a burst of flavor to just about anything.

Ingredients

• For the chutney:
• 2 cups diced ripe mango (about 2 medium mangoes)
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar, packed
• 1/4 cup finely chopped red onion
• 1 tbsp grated fresh ginger
• 1 minced garlic clove
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the diced mango, apple cider vinegar, brown sugar, red onion, ginger, garlic, allspice, cayenne pepper, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer for 25-30 minutes, stirring every 5 minutes, until the chutney thickens and the mango pieces soften. Tip: If the chutney starts to stick to the pan, add a tablespoon of water and stir.
4. Remove the saucepan from the heat and let the chutney cool for 10 minutes. It will continue to thicken as it cools. Tip: For a smoother chutney, mash the mango pieces with a fork or blend lightly with an immersion blender.
5. Transfer the chutney to a jar or container and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: This chutney tastes even better the next day, so consider making it ahead of time.

What you’ll love about this chutney is its perfect balance of sweet and spicy, with chunks of mango that add a delightful texture. Try it on grilled chicken, spread on a sandwich, or even as a topping for vanilla ice cream for an unexpected twist.

Vegetarian Jamaican Gizzada

Oh, you’re in for a treat with this Vegetarian Jamaican Gizzada! It’s a sweet, coconut-filled pastry that’s all about flavor and texture. Perfect for when you’re craving something a little different.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1/4 cup ice water
  • 1/4 tsp salt
• For the filling:
  • 1 1/2 cups shredded coconut
  • 1/2 cup brown sugar
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger

Instructions

1. Preheat your oven to 350°F (175°C). This ensures it’s hot enough when the gizzadas go in.
2. Make the crust by mixing flour and salt in a bowl. Add cold butter, rubbing it in until the mix resembles breadcrumbs.
3. Gradually add ice water, mixing until a dough forms. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles to fit your muffin tin.
5. Press the dough circles into the muffin tin, shaping them into small cups. Chill for 15 minutes to prevent shrinking.
6. For the filling, combine coconut, brown sugar, water, vanilla, nutmeg, and ginger in a saucepan. Cook over medium heat for 5 minutes, stirring constantly.
7. Fill each dough cup with the coconut mixture, about 3/4 full. Tip: The filling will set as it cools, so don’t overfill.
8. Bake for 20-25 minutes, or until the edges are golden brown. Keep an eye on them to avoid burning.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They’re easier to remove when slightly cooled.

Crunchy on the outside, sweet and chewy on the inside—these gizzadas are a delight. Serve them with a dollop of whipped cream or enjoy them as is for a tropical twist.

Jamaican Cornmeal Porridge

Wondering how to start your day with a warm, comforting bowl of goodness? Jamaican Cornmeal Porridge is your answer. It’s creamy, slightly sweet, and packed with flavors that’ll transport you straight to the islands.

Ingredients

• For the porridge:
  • 1 cup fine cornmeal
  • 4 cups water
  • 1 cup coconut milk
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 cup condensed milk
  • 1 tsp vanilla extract

Instructions

1. In a medium bowl, mix the cornmeal with 1 cup of water to create a smooth paste. This prevents lumps in your porridge.
2. Pour the remaining 3 cups of water into a pot and bring to a boil over medium-high heat.
3. Slowly add the cornmeal paste to the boiling water, stirring constantly to avoid lumps.
4. Reduce the heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking.
5. Add the coconut milk, salt, nutmeg, and cinnamon. Stir well to combine.
6. Continue to simmer for another 10 minutes, stirring frequently, until the porridge thickens to your desired consistency.
7. Remove from heat and stir in the condensed milk and vanilla extract. Adjust sweetness if needed.
8. Serve hot, garnished with a sprinkle of cinnamon or a drizzle of condensed milk for extra sweetness.

Just like that, you’ve got a bowl of Jamaican Cornmeal Porridge that’s creamy, fragrant, and utterly satisfying. Perfect for chilly mornings or whenever you need a hug in a bowl.

Jamaican Festival Dumplings

Ready to bring a taste of the Caribbean to your kitchen? These Jamaican Festival Dumplings are sweet, fluffy, and the perfect side to any meal. You’ll love how simple they are to make, with ingredients you probably already have.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup water
  • 2 tbsp vegetable oil
• For frying:
  • 1 cup vegetable oil

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the water and vegetable oil to the dry ingredients. Mix until a soft dough forms. Tip: If the dough is too sticky, add a little more flour.
3. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then flatten slightly into a disc shape.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Tip: Use a candy thermometer to check the temperature for perfect frying.
5. Fry the dumplings in batches, turning once, until golden brown on both sides, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Remove the dumplings with a slotted spoon and drain on paper towels.

Crunchy on the outside, soft and slightly sweet on the inside, these dumplings are a delight. Serve them alongside jerk chicken or enjoy them with a drizzle of honey for a sweet treat.

Jamaican Breadfruit Vegan Burger

Unbelievable as it may sound, this Jamaican Breadfruit Vegan Burger is about to become your new favorite. You’ll love how its unique texture and tropical flavors come together in a patty that’s both satisfying and easy to make.

Ingredients

• For the patty:
  • 2 cups cooked breadfruit, mashed
  • 1/2 cup cooked black beans, mashed
  • 1/4 cup breadcrumbs
  • 1 tbsp Jamaican jerk seasoning
  • 1 tbsp olive oil
• For serving:
  • 4 whole wheat burger buns
  • 1 avocado, sliced
  • 1/2 cup mango salsa

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed breadfruit, black beans, breadcrumbs, and jerk seasoning until well mixed.
3. Divide the mixture into 4 equal parts and shape each into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
4. Heat the olive oil in a skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown.
5. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: This step ensures they hold together better.
6. Toast the burger buns lightly for about 2 minutes in the oven during the last 2 minutes of baking the patties.
7. Assemble the burgers by placing a patty on each bun, then topping with avocado slices and mango salsa. Tip: The salsa adds a sweet and spicy kick that complements the jerk seasoning.

You’ll be amazed by the crispy outside and tender inside of these burgers. The jerk seasoning gives them a bold flavor, while the mango salsa adds a refreshing contrast. Try serving them with a side of sweet potato fries for a complete meal.

Conclusion

Exploring these 18 Spicy Jamaican Vegetarian Recipes offers a vibrant journey into the heart of Caribbean flavors, perfect for adding some heat to your kitchen repertoire. We invite you to dive into these dishes, share which ones become your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos