Jamaican Dumplings Instructional Video

34 responses so far

Jerk Chicken Instructional Video

17 responses so far

Corn Porridge


  • 1 Cup Hominy Corn
  • 2 cups Coconut milk (Skim milk can substitute)
  • 3-5 cups water
  • 3 tablespoons flour
  • 6 tablespoons water
  • 1/2 tsp. salt
  • brown sugar to taste
  • 1 teaspoon nutmeg to taste
  • vanilla – optional


  1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight). Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (option). If you do not have a slow cooker you can leave hominy corn to soak in water overnight.
  2. Pour coconut milk in a pot and boil on a medium/high burner
  3. Drain the water from the corn
  4. Pour the Hominy corn in the pot with the coconut milk.
  5. Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.
  6. Pour the flour and water paste in to the pot and mix
  7. Sweeten with sugar to taste
  8. Add vanilla to taste (Optional)
  9. Stirring constantly to prevent lumping.
  10. Sprinkle nutmeg to taste
  11. Continue cooking and let it simmer over low heat.
  12. Cook for about 10-15 mins. then serve.

If you enjoyed this recipe or have anything to add to then I’d love to hear your feedback mon.

29 responses so far

Jamaican Mai Tai


  • 1 cup Appleton V/X rum
  • 1 oz Almond cream
  • 1 oz triple sec
  • 1 oz sweet and sour mix
  • 1 cup pineapple juice
  • 1 oz Tia Maria Jamaican dark rum


Pour Appleton rum, Almond cream and triple sec into a Collins glass. Try to fill with equal parts of sweet and sour mix and the pineapple juice. Add Tia Maria and then add a large drinking and small stirring straw and serve. Pass it to a friend a make the next one for you, then kick back and enjoy! Feel free to leave a comment if you have any modifications to this formula to make it better.

34 responses so far

Jamaican Rum Cake


  • 7-up dough recipe
  • 1 cup pineapple preserves
  • 1 cup apple preserves
  • 1 cup flaked coconut
  • 3 tbsp Appleton white rum


  1. Pre-heat oven 375 degrees.
  2. Press dough into greased cake pan (approx. 9in x 13in).
  3. Spread preserves evenly over dough. Then sprinkle coconut on top.
  4. Cover; let rise in warm place until double, about 30 minutes.
  5. Bake at 375 degrees for 25-30 minutes. If coconut gets too brown, cover loosely with foil last 5-10 minutes of baking.
  6. Cool 10 minutes in pan, then remove from pan.

Serve this delicious Jamaican Rum Cake warm or cold. If you have any modifications to this recipes then feel free to leave a comment.

92 responses so far

Jamaican Jerk Pork

jerk pork recipe


  • Jerk Sauce
  • 5 lb Pork Shoulder (cut up)
  • Pimento (all spice) branches or aromatic wood


  1. Rub the meat with the sauce.
  2. If using a pork shoulder, make shallow cuts and rub in.
  3. Marinate overnight.
  4. Grill at lowest possible setting over a low fire until done.
  5. Pimento (all spice) branches mixed with charcoal is best.
  6. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
  7. Chop meat into pieces, and serve traditionally with hard-dough bread

If you have any modification to make this recipe more delicious then feel free to leave a comment.

26 responses so far

Pepperpot Soup

jamaican pepperpot soup recipe


  • 6 Stalks of calaloo
  • 1 a small head of cabbage
  • 1 package of frozen chopped okra (10 ounces) or fresh if you can get it
  • 1 lb pig’s tail and/or 1 lb salt beef
  • flour dumplings
  • 1 yam and 1 dasheen
  • 1 scallion and thyme
  • 1 Scotch bonnet pepper
  • Black Pepper
  • 2 qts. water


  1. Boil meat and vegetables.
  2. Puree vegetables and return to the pot adding dumpling.
  3. Then add the sliced yam, coconut, sliced pepper, and other seasoning to taste.
  4. Simmer for approximately one hour.
  5. Add black pepper and serve.

If you have any modification to make this recipe more delicious then feel free to leave a comment.

163 responses so far

Jamaican Breakfast

Another fond memory of mine is eating a breakfast of Eggs and Sardines. I know it may now sound very good, but everytime I have prepared this dish for a friend of mine, they loved it.


  • 1 6oz can of Sardines
  • 4 eggs
  • Dash of salt and pepper
  • Tablespoon of cooking oil or coconut oil


  1. Heat oil in a medium skillet on a low heat.
  2. Open can of sardines and drain excess oil.
  3. Whisk eggs in a seperate bowl.
  4. Add salt and pepper.
  5. Add some of egg batter to skillet. As eggs are cooking, add whole sardines. Cover for 2 minutes or until eggs have cooked and browned slightly and serve immediately.

If you have any modification to make this breakfast more delicious then feel free to leave a comment.

15 responses so far

Ackee and Saltfish

ackee and saltfish recipe


  • 1/2 lb Saltfish (dried, salted codfish)
  • 12 fresh ackees or 1 (drained) can of tinned ackees
  • 1 medium onion
  • 1/2 tsp black pepper
  • 3 tbsp of butter
  • 1/2 a hot chilli pepper (ideally Scotch Bonnet)
  • 1 sweet pepper
  • 1 chopped tomato
  • 1 sprig fresh thyme or 1 tsp dried thyme


  1. Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt).
  2. Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
  3. Chop the onion, sweet pepper, chilli pepper and tomato.
  4. Remove the fish from water and allow to cool.
  5. Remove all of bones and skin then flake the flesh of the fish.
  6. Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 minutes.
  7. Add the tomatoes and flaked fish and stir-fry for another 10 minutes.
  8. Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee. Thats it! Serve it up and enjoy!

If you have any modifications to make this recipe more delicious then feel free to leave a comment.

19 responses so far

Oxtail Stew

Jamaican Oxtail Stew


  • 1 oxtail about 2-2.5 lb. Cut up
  • 4 tblsp. cornflour
  • 2 tblsp. cooking oil
  • Salt and Black pepper
  • 4 rashers (slices) Bacon (Sugar cured, rindless)
  • 2 medium onions sliced
  • 1 clove garlic crushed
  • 4 carrots pared and sliced
  • 1 cup peeled chopped tomatoes
  • 1 pint (16 fl. Oz) hot water
  • 2 stalks green onions finely sliced
  • 1 spring thyme
  • 1 can butter beans (Lima beans)


  1. Trim away excess fat and place oxtail in boiling water for 2 to 3 minutes to blanch.
  2. Drain well on absorbent paper and coat with cornflour.
  3. Sprinkle with salt and pepper.
  4. Heat oil in heavy skillet and brown oxtail on both sides removing when brown.
  5. Pour off excess fat.
  6. Dice bacon and fry for a few minutes.
  7. Return oxtail to pot with bacon, add carrots, onion, garlic, tomatoes and hot water.
  8. Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender.
  9. At this stage add more liquid if necessary and season.
  10. Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes.
  11. Serving for 4.

If you have any suggestions to make this recipe more delicious then feel free to leave a comment.

258 responses so far

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