Fricassee Chicken

Fricassee Chicken is another childhoold favorite of mine. Every time I make this dish, childhood memories come flooding back. My Dad would slow cook this dish on a Saturday or Sunday and we would continue to enjoy it for the next 2-3 days.


  • 4 1/2 pounds stewing chicken, cut into serving pieces
  • 2 teaspoons Salt
  • 1 teaspoon Paprika
  • 2 medium Onions, sliced
  • 3 Stalks celery, sliced
  • 2 Carrots, pared and sliced
  • 1 Bay leaf
  • 1 cup Chicken broth
  • 1/2 cup Flour
  • 1/2 cup Water
  • 1 package (10 oz. size) noodles, cooked and drained
  • Chopped parsley


  1. Rinse chicken pieces and pat dry. Season with salt and paprika.
  2. Place sliced vegetables and bay leaf in crock pot.
  3. Place chicken on top of vegetables.
  4. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot.
  5. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened.

Serve over hot noodles; sprinkle with chopped parsley. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

314 responses so far

Jamaican Curried Chicken


  • 2 chickens
  • 1/4 cup oil or shortening
  • 3 tbsp. curry powder
  • 1 lg. onion, chopped
  • 2 cups water
  • 3 tsp. tomato paste
  • 3/4 tsp. salt
  • 1/4 cup lemon juice


  1. Cut chicken into eighths, then cut each breast into 3, thighs into 2, wings into 3 (discard wing tips). Remove as much outer skin and excess fat as possible. Rinse chicken with cold water and drain. Add 1/4 cup lemon juice to 2 quarts cold water and soak chicken in this solution for 1/2 hour. Drain and rinse again in cold water, then drain thoroughly.
  2. Marinate chicken by sprinkling with spices, cover and refrigerate for at least 4 hours (overnight is best).
  3. Saute chicken in oil over medium-high flame, turning as needed, until brown. Remove chicken from pan.
  4. Saute chopped onion in same pan with chicken drippings. Add curry powder, stirring quickly. Then add water, tomato paste, and salt and simmer on medium-low for approximately 10 minutes. Return chicken to pan with the curry sauce. Stir with a large spoon until all the chicken is covered with sauce. Simmer, covered, on medium heat for 20 minutes and on low heat for 10 minutes.
  5. Let stand, covered, for at least 1/2 hour. Reheat if necessary. Serve warm or hot.

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

137 responses so far

Beef Patties

beef patties recipe

Beef Patties are a childhood favorite of mine. This beef patty with a rich, buttery crust combined with the seasoned meat inside will melt in your mouth and tempt your tastebuds.


  • 1lb flour
  • 1/2 cup ice cold water
  • 1/2 cup melted butter
  • 1/2 cup shortening
  • 1 tsp salt
  • 1 Teaspoon of baking powder
  • 1 Teaspoon of curry powder medium hot
  • 1 Teaspoon on turmeric or 1 drop of annotto


  • 1lb ground beef
  • 1 medium onion
  • 4 scallion (or 1 more medium onion)
  • 2 stalks fresh thyme or 2 tsps ground thyme
  • 1/2 cup breadcrumbs
  • 1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
  • 2 cloves garlic
  • 1 cup water
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp sugar
  • 1 teaspoon nutmeg


  1. Sieve flour.
  2. Stir in baking powder, curry powder, salt and turmeric.
  3. Work the butter and shortening in with fingertips until mixture resembles breadcrumbs.
  4. Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)
  5. Roll the dough in to a ball.
  6. Wrap in cling film and place in the fridge for 1 hour.


  1. Cut onion + scallion in to fine pieces.
  2. Fry gently – so they do not quite get time to brown.
  3. Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg.
  4. Fry until mixture is fairly dry, drain off excess fat if necessary.
  5. Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.

Combining the pastry with the filling:

  1. Roll the pastry on a floured board until it is about 1/8 of an inch thick.
  2. Cut as many circles (about the size of a saucer) out of the dough as you can.
  3. Place 1 tablespoon of the filling on one side of each pastry circle.
  4. Moisten the edges of each patty with water and fold pastry over to make a crescent shape. Seal the edge of each patty by crimping with a fork.
  5. Preheat oven to 375 deg f, 200 C or gas mark 6. Place patties on aluminium foil and cook for 35 minutes (or until golden brown).

Serve patties either hot or cold (however you like em mon!). If you have any modifications to make this recipe more delicious then feel free to leave a comment.

97 responses so far

Rice and Peas

rice and peas recipe

Rice and Peas is a staple for any Jamaican dinner. My Dad would make a huge pot of Rice and Peas on Sundays, and we would eat it with most of our meals the rest of the week. The rice and peas actually start to taste better every day as the seasonings continue to marinate in this fabulous dish. Enjoy.


  • 2 cups of rice
  • 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
  • 5 cloves of garlic (finely chopped)
  • 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
  • 3 Scallion (spring onions may be used as a substitute)
  • 1 tin (or one cup) of coconut milk
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)


  1. Drain juice from beans, add coconut milk + sufficient water to make 5 cups of cooking liquid.
  2. Put beans, “cooking liquid” and garlic in a pot and bring to the boil, simmer for 2 minutes.
  3. Add scallions, thyme, and black pepper and salt to taste, simmer for a further 2 minutes.
  4. Add scotch bonnet pepper (as this is not cut up it will not make the rice spicy, it will just add a subtle Jamaican flavour).
  5. Add rice and let boil uncovered for 20 minutes (or until all liquid has been absorbed if this is sooner). Remove scotch bonnet pepper then serve.

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

40 responses so far

Fried Plantains

Fried Plantains Jamaican FoodFried Plantains was a staple or morning breakfast for me and my Jamaican family. I hope you enjoy the recipe as well.


  • 4 firm-ripe plantains
  • vegetable oil for deep-frying


  1. Peel and slice the plantains. I find that the best way to slice them is either diagonally or you can cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to fry.
  2. Heat the oil over medium heat (around 375 degrees is good) in a large frying pan and add the sliced plantains.
  3. Fry plantians until golden brown. They will cook very quickly, be careful not to burn them.
  4. Place fried plantains on a paper towel and dry off any excess oil.

Thats it! Serve warm. Brown sugar is a good addition if ya want to sweet it up mon. If you any thing to add to this recipe then feel free to add a comment.

69 responses so far

Jamaican Curry Goat


  • 3 pounds (1.5 kg goat) , cut into 1-inch cubes
  • 1 lime
  • 1 large onion, sliced
  • 6 cloves garlic, finely chopped (about 3 tbsp)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme leaves
  • 1 tsp finely chopped Scotch bonnet pepper
  • 2 tsp canola or vegetable oil
  • 1 tsp / 5 mL sugar
  • 5 green onions, chopped (about 1 cup / 250 mL)
  • 2 tsp curry powder
  • 2 potatoes, peeled and cut into half inch cubes


  1. Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
  2. In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown.
  3. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour a a quarter of a cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
  4. Add the potatoes and a quarter of a cup / 60 mL of water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add a quarter of a cup / 60 mL of water and simmer for another 5 to 10 minutes.

Makes about 4-5 portions, serve with rice or roti and a salad.

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

57 responses so far

Jamaican Rum Punch

rum punch recipe

Jamaican Rum Punch

4 Cups water
1 Cup lime or lemon juice
3 cups strawberry-flavored syrup
2 cups Jamaican white rum or Appleton Rum

Mix all ingredients together in a punch bowl. Serve over ice cubes with a piece of lime or lemon. Water and rum maybe added to weaken or strengthen as needed.

Serves 10-12

19 responses so far

Grilled Jerk Chicken

grilled jerk chicken recipe


  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon


  • 4 chicken breast halves with skin and bones (3 lb), halved crosswise
  • 2 1/2 to 3 lb chicken thighs and drumsticks


  1. Make marinade by blending all marinade ingredients in a blender until smooth.
  2. Marinate and grill chicken by dividing chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice. Let chicken stand at room temperature 1 hour before cooking.
  3. Using a Charcoal Grill:

    Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

    When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

    Using a Gas Grill:

    Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

    This Grilled Jerk Chicken recipe makes 8 servings. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

49 responses so far

Authentic Jerk Chicken


  • 1 big bunch of green onions or a couple smaller bunches
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp salt
  • Juice of 1 lime
  • 1/2 tsp dried thyme, or 1 Tbls fresh thyme
  • 1 tbsp allspice
  • 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
  • 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
  • 3 cloves of garlic
  • 1/2 a small onion
  • 2-3 tbsp of brown sugar


Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.

Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!

You can also now throw in more chiles if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.

Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled. To get a more authentic jerk experience, add some wood chips to your BBQ, and cook your meat over slow indirect heat or just get em going over high heat and enjoy a beautiful jerk chicken breast, should be ready in 10 minutes or less.

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

49 responses so far

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