Dreaming of the Caribbean? In this blog post, I share a few of my favorite Jamaican recipes often found in Bahamas or Jamaica.
Why Jamaican REcipes?
You want to know what triggered my inner Jamaican? It was extra corn meal and jerk seasoning! I received a pack of spices as a gift, which by the way, is a great gift for foodies, and I still needed to use it. I’ve had never made Jamaican food before, but it was easier than I thought. Plus, Jamaican recipes are healthy. I made rice and beans, old fashion corn bread, cabbage, and jerk chicken.
Try to purchase poultry from your local farmer to support local businesses and plus, it’s more likely that the chicken did not come from a factory farm.
4 bone out chicken thighs
4 tablespoons olive oil
1. Using a small bowl, mix olive oil with spices.
2. Rub spice mix on chicken. Add more spice mix, if needed.
3. Allow to marinate for 6-24 hours.
4. Grill chicken thighs for 4-6 minutes on each side. Serve hot!
This may seem like a lot of ingredients, but you can always meal prep in advance. Chop, slice, and shred everything in advance, so it will be easier to prepare the next day.
3 tablespoons olive oil
1 small onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 head small cabbage, thinly sliced
1/4 cup green onion chopped
1 cup shredded carrots
1/4 cup white vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Using a skillet over medium heat, add olive oil. Stir in onions and bell pepper until throughly cooked or vegetables are soften, about 5-7 minutes.
2. Add cabbage, green onions, and carrots to onion mixture. Cook for 3-5 minutes, or until vegetables are soften.
3. Mix in vinegar, sugar, and salt and pepper into cabbage mixture. Serve warm.
COCONUT RICE WITH BLACK BEANS
I don’t cook with coconut milk very often, so that’s why I buy the full fat canned coconut milk. Although canned coconut milk is high in saturated fat, if you don’t cook with it often, I would opt for full-fat to enhance the flavor of the coconut rice. Another option is to buy the low-fat canned coconut milk.
1 tablespoon Kate’s butter
1 shallot, minced
1 cup uncooked long grain rice
1 cup coconut milk
1 cup of water
1 (15oz) black beans, rinsed and drained
1. Using a saucepan, melt butter over medium heat. Add shallots and cook until translucent or 1-2 minutes, stirring frequently.
2. Add rice, coconut milk, and water into saucepan. Bring to a boil, then reduce to medium-low. Cover and simmer until the liquid has been absorbed, about 20-25 minutes
3. Stir in black beans and cook for 2 additional minutes. Serve warm.
OLD FASHION CORN BREAD
Old fashion corn bread isn’t very sweet, but if you’d like it sweeter, try adding either local honey or agave on top. Another great option is adding jalapeno peppers for some spice.
2 tablespoon butter, divided
1 1/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoons salt
1 tablespoon sugar
1/2 jalapeno, chopped (optional for some spice)
1 1/4 cup soy milk (or regular milk)
1. Preheat oven to 375F. Using a cast-iron skillet, grease the skillet with 1 tablespoon of butter.
2. Using a medium bowl, combine all dry ingredients (cornmeal, flour, baking powder, salt, sugar).
3. Using another bowl, mix egg and soy milk. Slowly pour into dry ingredients. If you are adding jalapeno, add it to the bowl.
4. Pour mixture into cast-iron skillet and bake for 30-35 minutes or until golden brown. Check to see if done by inserting a toothpick or knife into the bread. If it comes out clean, it’s done. If not, bake for an additional 2-5 minutes.
What are your favorite Jamaican dishes? Please share below!