Easy Jamaican Recipes
7 Easy Recipes To Try

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1. Ackee And Saltfish Recipe

INGREDIENTS

• 1 tin of ackee l lb codfish or 2 dozen ackees
• 1 medium onion (chopped)
• 1 green sweet pepper, tiny
• 2 tomatoes, medium size
• 2 escallion stalks & Jamaican thyme
• 1 tablespoon cooking oil
• 14 cup black pepper

PROCEDURE

1. To reduce sodium, soak codfish in fresh water overnight.
2. Codfish should be boiled and flaked.
3. Remove the seeds and the red section from the ackee.
4. Ackees should be washed and cooked in boiling water until the pulp is soft, then drain.
5. In a skillet, sauté onion, sweet pepper, thyme, tomatoes, and scallion in cooking oil.
6. In a skillet, combine flakes codfish and cooked ackee.
7. Stir in the black pepper.

Served immediately!

2. Jamaican Saltfish Fritters Recipe

INGREDIENTS

• A quarter pound of salt fish (cod fish)
• 1 cup of flour
• 1 tomato, medium size
• 1 onion, medium size
• 1 lime, tiny (juiced)
• 1 tiny garlic clove
• 1 teaspoon paprika
• 2 escallion/thyme stalks
• 1 teaspoon spicy pepper sauce
• For frying, use oil.

PROCEDURE

1. Soak salted fish for at least 3 hours before shredding and removing skin and bones.
2. Combine the flour, salt fish, and enough cold water to produce a thick batter the consistency of a pancake.
3. Mix in the chopped seasonings lightly again.
4. In a skillet, heat the oil.
5. Drop the mixture by spoonfuls into the skillet and lightly push or spread with a knife to make thin fritters.
6. Fry until golden brown and crispy on both sides.

3. Jamaican Callaloo Recipe

Easy Jamaican Recipes | Callaloo

INGREDIENTS

• 2 cups callaloo
• 1 clove of garlic (finely chopped)
• 1 small onion
• Salt
• thyme
• ½ scotch bonnet pepper
• margarine/cooking oil
• 2 medium-sized tomatoes
• 2 carrots

PROCEDURE

1. Melt margarine or cooking oil in a pot over medium-low heat.
2. Stir in your ingredients (sliced onions, garlic, thyme, salt and pepper).
3. Toss your callaloo around in the pot to incorporate it with the other ingredients. Cover and cook for 12 minutes. Your callaloo will begin to shrink as it loses water due to the heat given to the leaves, or "it a spring water," as we Jamaicans say.
4. Remove the lid and mix in the tomatoes and thinly sliced carrots for another two to three minutes. At this point, keep an eye on it because Callaloo tends to overcook quickly.

4. Jamaican Brown Stew Chicken Recipe

Easy Jamaican Recipes | Brown Stew Chicken

INGREDIENTS

• 1 small chicken
• 2 tablespoon lime juice
• 1 teaspoon salt
• A dash of black pepper
• 1 medium onion
• 3 cloves of garlic (or as much as you can handle)
• 3 stalks scallion
• 1 teaspoon grated ginger
• 2 medium tomatoes
• ½ cup cooking oil of your choice
• About 5 sprigs of thyme preferably dried
• 1 tablespoon browning (or molasses)
• 3 tablespoons soya sauce
• 1 small scotch bonnet pepper
• 2 medium carrots
• 2 medium Irish potatoes
• 2 cups water

PROCEDURE

1. So we begin by removing the skin (if present) and cleaning the chicken.
2. I propose using lime juice or vinegar in your second wash to tenderise the flesh and, of course, provide a better wash.
3. Cut the chicken into small pieces. Season with salt, black pepper, soy sauce, browning, or molasses to taste.
4. Garlic, onion, scallions, thyme, tomatoes, and pepper, chopped (please try and avoid including the seed, unless you would love to see flames coming through your ears).
5. Add the oil to a heated skillet or Dutch oven.
6. When the pan is heated enough, add the meat and brown it.
7. When both sides are done, combine all of the remaining ingredients, along with a cup of water.
8. Allow to simmer covered, until done.

Jamaican Pumpkin Rice Recipe

INGREDIENTS

• 2 cups Pumpkin- cut into small cubes
• 1 lb Long Grain White Rice or brown rice
• 1 cup Coconut Milk or cream
• 2 stalks Scallion- chopped into small pieces
• 2 stalks whole scallion- washed
• 1 medium Onion- finely diced
• 2 sprigs thyme
• 3 cloves garlic- minced or crushed
• 2 cups water, vegetable or chicken broth
• 2 Tablespoon Unsalted butter
• Coconut or Vegetable Oil
• 1/2 teaspoon pimento- grounded
• 2 teaspoon All Purpose Seasoning
• 1 Scotch Bonnet Pepper- whole
• 1/4 Red Crushed Pepper
• 1/2 teaspoon grated Ginger
• Salt to taste

PROCEDURE

1. Add vegetable or coconut oil to a pot
2. Once the oil is heated and your finely diced onions, chopped scallion, minced garlic, crushed red pepper, grated ginger and grounded pimento seeds. Stir for a few minutes.
3. After stirring for about 2 to 3 minutes, add your diced cubes of pumpkin and stir in for another 2 minutes.
4. The next step is to add the water or broth of your choice. Allow the pumpkin chunks to simmer until tender, and covered.
5. Once the pumpkins are nice and soft, add your coconut milk or cream, whole stalks of scallion, butter, thyme and a whole scotch bonnet pepper. Cover and bring to a boil.
6. The next step is to add your rice, then stir and cover for 20 to 30 minutes to finish cooking.

Jamaican Steamed Cabbage Recipe

Easy Jamaican Recipes | Steamed Cabbage

INGREDIENTS

• 1 whole medium cabbage
• 2 medium carrots
• Red and green bell peppers
• Onion
• Thyme
• Garlic
• Scotch bonnet pepper
• Black pepper
• Salt
• Butter

PROCEDURE

1. Chop all vegetables and herbs.
2. Add butter to a skillet, once melted add all herbs seasonings and carrots to the pot then allow to sweat for around 3 minutes.
3. Add cabbage and cover over low heat. If necessary add a few tablespoons of water if it begins to dry out before it has gotten soft.

Jamaican Escoveitched Fish Recipe

Easy Jamaican Recipes | Escoveitched Fish

INGREDIENTS

• 2 lbs whole or sliced fish
• ½ cup cooking oil
• 4 tbs fish seasoning
• 2 tsp black pepper
• 1 tsp salt
• 1-3 cloves of garlic
• 1 whole black pepper
• 2 whole lime or lemon or ¼ cup vinegar
• 3 medium-sized carrots, julienned
• 2 large onions cut into rings
• 3 scotch bonnet or hot pepper cut in rings
• 6 pimento berries

PROCEDURE

1. Clean and wash fish with lime juice, then season and set aside.
2. To make the sauce in a saucepan, combine the oil, vinegar, carrot, onion, pepper, and pimento. Cook carrot and onion until tender.
3. Fry fish on both sides until golden brown.
4. Once done place fish in a dish then pour the escovitch sauce over them. Cover and set aside for at least 30 minutes before eating.

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