Recipes
1. Jerk Chicken
Jerk seasoning is a spicy blend of ingredients like scotch bonnet peppers, allspice, thyme, and garlic. It’s typically used to marinate chicken, which is then grilled or smoked.
Here’s a basic recipe: –
Marinate chicken pieces in Jerk World Jerk Sauce overnight. – Grill or bake until cooked through, basting with marinade occasionally.
2. Ackee and Saltfish
This is Jamaica’s national dish, made with ackee (a fruit that looks like scrambled eggs when cooked) and salted codfish.
– Soak salted codfish overnight to remove excess salt, then boil until tender.
– Sauté onions, tomatoes, bell peppers, and scotch bonnet peppers in oil.
– Add flaked codfish and ackee, then cook until heated through.
3. Curried Goat
A flavorful and aromatic curry dish made with goat meat, spices, and vegetables.
– Marinate goat meat in a mixture of curry powder, garlic, ginger, thyme, and Scotch bonnet peppers.
– Sauté onions, garlic, ginger, and curry powder until fragrant.
– Add goat meat and brown, then add water or coconut milk and simmer until tender.
4. Rice and Peas
A staple side dish in Jamaican cuisine, made with rice, kidney beans, coconut milk, and spices.
– Cook kidney beans until tender, then add rice, coconut milk, thyme, and scallions.
– Cook until rice is tender and liquid is absorbed.
5. Escovitch Fish
Fried fish topped with a spicy vinegar
-based sauce with carrots, onions, and Scotch bonnet peppers.
– Fry fish until golden brown and crispy.
– In a separate pan, sauté carrots, onions, and Scotch bonnet peppers in Jerk World Jerk Sauce
– Pour the sauce over the fried fish.
6. Jamaican Patty
A popular savory pastry filled with seasoned meat or vegetables.
– Make a dough with flour, turmeric, salt, and butter.
– Fill with a spicy meat or vegetable mixture, typically seasoned with curry powder and Scotch bonnet peppers, but is easily substituted with Jerk World Jerk Sauce
– Bake until golden brown.
Here's a classic recipe for Jamaican Jerk Chicken:
Ingredients:
– 4-6 chicken thighs, drumsticks, or breasts, skin-on
– Jerk World Jerk Sauce
– Salt and black pepper to taste
Instructions:
1. Score the chicken pieces with a sharp knife to allow the marinade to penetrate. Place the chicken in the bowl with the Jerk World Jerk Sauce (this is when it is used as a marinade), ensuring that each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
2. Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). If using a charcoal grill, set up for indirect grilling.
3. Remove the chicken from the Jerk World Jerk Sauce marinade, shaking off any excess, but leaving some marinade clinging to the chicken for flavor.
4. Grill the chicken pieces over direct heat for 5-7 minutes per side, until nicely charred and cooked through. Alternatively, you can bake the chicken in an oven preheated to 375°F (190°C) for about 35-45 minutes, or until cooked through, flipping halfway through cooking.
5. Once the chicken is cooked through and has a nice char, transfer it to a serving platter. Let it rest for a few minutes before serving.
6. Serve the jerk chicken hot, garnished with additional chopped green onions or fresh lime wedges if desired. Accompany with traditional Jamaican sides like rice and peas, fried plantains, or coleslaw. And definitely feel free to pour on more of that jerkilicious Jerk World Jerk Sauce on your perfected jerk chicken for more added Caribbean pizazz Enjoy the bold and spicy flavors of Jamaican Jerk Chicken! Adjust the level of spiciness by adding more or less Scotch bonnet peppers according to your preference.
Here’s a classic recipe for Jamaican Oxtail Stew:
Ingredients:
– 3-4 pounds oxtail, trimmed of excess fat
– 2 tablespoons cooking oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 stalks celery, chopped
– 2 tomatoes, chopped
– 2 tablespoons tomato paste
– 4 cups beef broth or water
– 1 cup red wine (optional)
– 2 bay leaves
– 1 sprig thyme
– Salt and black pepper to taste
– Jerk World Jerk Sauce
– 1 tablespoon all-purpose flour (for thickening, optional)
– Chopped fresh parsley or green onions for garnish (optional)
Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the cooking oil over medium-high heat. Add the oxtail pieces in batches and brown them on all sides. Remove the oxtail pieces and set aside.
2. In the same pot, add a bit more oil if needed, then add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the chopped tomatoes and tomato paste, cooking for another 2 minutes.
4. Return the browned oxtail pieces to the pot. Pour in the beef broth (or water) and red wine, if using, to cover the oxtail. Add bay leaves and thyme sprig. Season with salt, black pepper, and Scotch bonnet pepper or hot sauce to taste.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and skim off any excess fat that rises to the surface.
6. Once the oxtail is tender, stir in Worcestershire sauce, soy sauce, brown sugar, and vinegar. Taste and adjust seasoning if needed.
7. If you prefer a thicker stew, mix a tablespoon of flour with a bit of water to create a slurry. Stir the slurry into the stew and simmer for an additional 10-15 minutes until thickened.
8. Remove bay leaves and thyme sprig. Serve the oxtail stew hot, garnished with chopped parsley or green onions if desired.
Enjoy with rice and peas or your favorite side dishes. This hearty and flavorful Jamaican Oxtail Stew is perfect for a comforting meal, especially on a chilly day!
These are just a few examples of Jamaican dishes. Jamaican cuisine is vibrant and diverse, so there are many more delicious recipes to explore!
Jerk Sockeye Salmon
Ingredients:
– 4 sockeye salmon fillets, skin-on or skinless
– Jerk World Jerk Sauce
– Salt and black pepper to taste
Instructions:
1. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the Jerk World Jerk Sauce over the salmon to marinate, ensuring that each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse the salmon.
2. Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). If using a charcoal grill, set up for indirect grilling.
3. Remove the salmon fillets from the marinade, shaking off any excess.
4. Grill the salmon fillets over direct heat, skin-side down if using skin-on fillets, for about 4-5 minutes. Carefully flip the fillets and grill for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness and has nice grill marks.
5. Once the salmon is cooked through, transfer it to a serving platter.
6. Serve the Jerk Sockeye Salmon hot, garnished with additional chopped green onions or fresh lime wedges if desired, and definitely feel free to pour more Jerk World Jerk Sauce on as a dipping sauce.
Enjoy the delicious and flavorful Jamaican-inspired Jerk Sockeye Salmon! Adjust the level of spiciness by adding more or less Scotch bonnet peppers according to your preference.