22 jamaican recipes

Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Jamaican-style sauteed greens with collards (or kale), jalapeno, allspice, onion, and a squeeze of lime. A Caribbean spin on cooked greens with warm spice and bright citrus.

Jamaican chicken wings marinate overnight in jerk seasoning with Scotch bonnet, allspice, dark rum, and warm spices, then bake to a sticky-sweet finish. Authentic Caribbean party wings.

Jamaican rice and peas simmered in creamy coconut milk with red kidney beans, garlic, thyme, and scallion. A fragrant one-pot Caribbean side where the 'peas' are actually beans, vegan and naturally gluten-free.

Quick Jamaican rice and peas with canned coconut milk and red kidney beans. Warm Caribbean spices and herbs create authentic flavor in half the time.

Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.

Feel the heat of the volcano with this spicy sauce made with habanero peppers, dijon mustard and turmeric.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

A fruity tropical drink made with Jamaican rum, brandy, sweet sherry and guava jam.

Classic French yule log cake with chocolate meringue buttercream, caramel mushrooms, and orange-almond sponge. This stunning Buche de Noel is a traditional Christmas centerpiece.

Jamaican jerk marinade with allspice, scotch bonnet chili, thyme, and scallions. Authentic Caribbean heat and warm spice for chicken, pork, or seafood. Mix and marinate.

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.