10+ Jamaican Recipes You’ll Love to Try at Home

Jamaican recipes bring the bold, rich flavors of the Caribbean right into your kitchen. You’ll get a mix of spices, fresh ingredients, and cooking styles that make these dishes special.

Trying Jamaican recipes lets you enjoy the taste of the island, wherever you are.

These recipes are easy to learn and perfect if you love trying new foods. Whether you’re after something spicy, savory, or a little sweet, Jamaican cooking covers it.

It’s a fun, tasty way to expand your cooking skills.

1) Jerk Chicken

Jerk chicken is easily one of the most loved Jamaican dishes. People crave it for its smoky, spicy, and bold taste.

You marinate chicken in a mix of spices and Scotch bonnet peppers for that signature heat. Grill it, or bake it if you prefer—just let the chicken soak up the flavors before cooking.

That’s really the secret: a good, long marinade. The spice mix usually has garlic, allspice, thyme, and cayenne pepper.

All those ingredients come together for a balanced blend of heat and aroma.

Ingredients

• 4 chicken pieces (legs or thighs)
• 2 tablespoons garlic powder
• 1 tablespoon ground allspice
• 1 tablespoon dried thyme
• 1 ½ teaspoons cayenne pepper
• 2-3 Scotch bonnet peppers (or less for mild heat)
• 1 medium onion, chopped
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• Salt to taste

Cooking Instructions

1. Blend the peppers, garlic, onion, allspice, thyme, soy sauce, brown sugar, and salt into a marinade.
2. Coat the chicken with the marinade and refrigerate for at least 2 hours, or overnight if you’ve got the patience.
3. Preheat your grill or oven to 375°F (190°C).
4. Grill or bake the chicken for 35-45 minutes, turning every so often.
5. Check that the internal temperature hits 165°F (74°C) before you serve.

You can find a detailed jerk chicken recipe to walk you through it.

2) Rice and Peas

Rice and peas is a classic Jamaican side dish you’ll probably want to make again and again. It’s rice mixed with red kidney beans, all cooked up in coconut milk.

The coconut gives it a creamy flavor that pairs perfectly with thyme and allspice. You’ll get a little heat from Scotch bonnet pepper, just enough to make things interesting.

This dish is simple, but the flavors are amazing. It’s perfect with your favorite Jamaican mains.

Letting it simmer slowly is the key. That’s how you get those flavors to meld together.

Ingredients

• 1 cup red kidney beans (soaked or canned)
• 2 cups long grain rice
• 1 cup coconut milk
• 2 cups water
• 1 sprig fresh thyme
• 2-3 allspice berries
• 1 Scotch bonnet pepper (whole)
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt to taste

Cooking Instructions

1. If you’re using dried beans, soak and boil them until they’re tender.
2. In a pot, sauté onions and garlic until soft.
3. Add beans, coconut milk, water, thyme, allspice, and Scotch bonnet.
4. Bring it to a boil, then add rice and salt.
5. Lower the heat, cover, and simmer for 20-25 minutes until the rice is cooked.
6. Fish out the Scotch bonnet and thyme before serving.

3) Curry Goat

Curry Goat is a big favorite in Jamaica, loaded with flavor and spices. You’ll slow-cook tender goat meat in curry powder, garlic, and other seasonings.

The curry powder gives the dish a warm, spicy kick. Let the meat simmer until it’s super soft and falling off the bone.

Adding potatoes is pretty common—they soak up all that tasty sauce. Serve this with rice or fried plantains for a real treat.

Ingredients

• 3 to 3½ pounds goat meat, cut into chunks
• ¼ cup cooking oil
• 4 to 5 tablespoons Jamaican curry powder
• 1 onion, chopped
• 2 to 3 garlic cloves, minced
• 1 to 2 potatoes, peeled and cubed
• 1 teaspoon allspice
• Salt and pepper to taste
• 1 cup water or broth

Cooking Instructions

1. Coat the goat meat with curry powder, allspice, salt, and pepper.
2. Heat oil in a pot over medium heat. Add onions and garlic; cook until soft.
3. Add the goat meat and brown it all over.
4. Pour in water or broth, cover, and simmer on low for about 2 hours (325°F/163°C).
5. Toss in potatoes halfway through.
6. Cook until the meat is tender and the sauce thickens.
7. Adjust seasoning and serve hot.

For more details, here’s a Jamaican Curry Goat recipe.

4) Oxtail Stew

Oxtail stew is a classic Jamaican dish—rich, hearty, and so satisfying. Marinate the oxtail first to really bring out those deep flavors.

Slow-cook it until the meat turns fall-apart tender. Butter beans and spices like thyme, garlic, and allspice go in for extra flavor.

The gravy gets thick and bold, perfect for spooning over rice or mopping up with bread. You can cook it on the stovetop, in a slow cooker, or even a pressure cooker if you’re short on time.

Ingredients

• 2.5 lbs oxtail
• 1 cup butter beans (canned or cooked)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons thyme
• 1 teaspoon allspice
• Salt and pepper to taste
• 3 cups beef broth

Cooking Instructions

1. Marinate oxtail with brown sugar, soy sauce, Worcestershire, thyme, allspice, salt, and pepper for at least 2 hours.
2. Brown the oxtail in a large pot over medium heat.
3. Add onions and garlic; cook until soft.
4. Pour in beef broth and bring everything to a boil.
5. Reduce heat and simmer, covered, for about 3 hours or until the meat is tender.
6. Add butter beans and cook for another 20 minutes.
7. Taste, adjust seasoning, and serve hot.

For a full recipe, check Jamaican Oxtail Stew.

5) Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. It combines salted codfish with ackee, a fruit that looks a bit like scrambled eggs when you cook it.

The flavor is mild and savory. Start by soaking the saltfish to get rid of excess salt.

Sauté it with onions, scallions, and thyme. Fold in the ackee gently near the end so it stays soft.

Usually, people serve this with fried dumplings, bread, or rice. It’s a classic for breakfast or lunch.

You can find a full Ackee and Saltfish recipe if you want to give it a shot.

Ingredients

• 8 oz salted codfish (boned)
• 1 can ackee (drained)
• 2 tablespoons canola or vegetable oil
• 1 yellow onion (chopped)
• 2 green scallions (chopped)
• 2 sprigs fresh thyme
• 1 small tomato (optional, chopped)
• Black pepper to taste

Cooking Instructions

1. Soak the salted cod in cold water for at least 2 hours. Drain and rinse.
2. Boil the cod in fresh water for 15 minutes, then drain and flake the fish.
3. Heat oil in a pan over medium heat (about 350°F / 175°C).
4. Sauté onions, scallions, thyme, and tomato until they’re soft.
5. Add the flaked saltfish and cook for 5 minutes.
6. Gently fold in the ackee and cook for 3–4 minutes, but don’t stir too much.
7. Season with black pepper and serve warm.

6) Escovitch Fish

Escovitch Fish is a Jamaican favorite. You fry up some fish—usually red snapper, but kingfish or mullet work too.

The outside turns crispy, while the inside stays tender. You top it with a spicy, tangy pickled vegetable sauce.

The sauce is vinegar-based, with onions, carrots, peppers, and spices like pimento seeds or allspice. It’s sharp and a little sweet, which is honestly a comfort food win.

Serve it with bammy or fried dumplings if you want the full experience. Making this dish is simple, though you’ll spend a bit of time frying and marinating.

The result is spicy, tangy, and so worth it.

Ingredients

• 4 medium fresh red snapper, cleaned and scaled
• 1 large white onion, sliced thick
• 2 carrots, sliced thin
• 6-8 Scotch bonnet peppers
• 1 cup white vinegar
• 1 tsp pimento (allspice) seeds
• Salt and pepper to taste
• Oil for frying

Cooking Instructions

1. Fry the red snapper in hot oil until golden and crispy, about 5-7 minutes per side.
2. In a pan, heat vinegar, onions, carrots, Scotch bonnet peppers, and pimento seeds. Simmer for 5 minutes.
3. Pour the hot pickled vegetables over the fried fish.
4. Let it sit for at least 10 minutes before serving so the flavors can blend.

7) Ital Vegan Meatballs

Ital vegan meatballs are a healthy, flavorful option if you want something plant-based. Sweet potatoes, red lentils, and millet make up the base.

They’re spiced simply but taste great. No oil needed, and the flax and chia seeds help bind everything together.

You can bake or pan-fry them, so they’re pretty flexible. Serve with your favorite sauce or maybe some rice and peas.

This one’s perfect for anyone craving a vegan twist on Jamaican classics.

Ingredients

• 2 medium sweet potatoes (about 1 lb)
• ½ cup red lentils
• ⅓ cup millet
• 2 Tbsp chia seeds
• 1 Tbsp ground flax seeds
• 1 large onion

Cooking Instructions

1. Cook the red lentils and millet until they’re soft.

2. Boil or roast the sweet potatoes, then mash them.

3. Mix the mashed sweet potatoes, lentils, millet, chia, flax seeds, and chopped onion in a bowl.

4. Shape the mixture into balls.

5. Bake at 375°F (190°C) for 25 minutes, or pan-fry until golden brown.

More info on Ital vegan meatballs is here.

8) Brown Stew Chicken

Brown Stew Chicken is a classic Jamaican dish you can make any day. The chicken gets browned, then slowly cooks in a rich sauce with spices, herbs, and vegetables.

This simmering makes the meat super tender and loaded with flavor. The sauce turns out thick and a bit sweet from the brown sugar.

You’ll also get savory notes and a gentle kick from peppers and other seasonings. I love serving it with rice or dumplings—it’s filling and comforting.

Ingredients

• Chicken pieces (bone-in, skin-on)
• Brown sugar
• Onion
• Garlic
• Ginger
• Bell peppers
• Thyme
• Scotch bonnet pepper (optional)
• Tomatoes
• Carrots
• Soy sauce
• Cooking oil
• Salt and pepper

Cooking Instructions

1. Brown the chicken in hot oil until you see a golden crust on all sides.

2. Take the chicken out, then sauté onions, garlic, ginger, and peppers until they’re soft.

3. Toss in brown sugar and stir until it melts.

4. Put the chicken back in the pot with tomatoes, thyme, and soy sauce.

5. Add carrots, cover, and let it all simmer on low for about 45 minutes (think 350°F / 175°C).

6. Taste and adjust salt and pepper before serving.

Try this Brown Stew Chicken recipe if you’re craving something tasty.

9) Jamaican Lobster Patties

Jamaican lobster patties are a treat—tender lobster meat wrapped in flaky pastry. First, cook lobster shells with onion and bay leaves to get a flavorful lobster stock.

Next, sauté onions, garlic, and spices like thyme and scotch bonnet pepper. Mix in chunks of lobster meat and potatoes for a spicy, hearty filling.

All that goes inside a golden, crisp pastry shell. Fold and crimp the edges, then bake at 425°F (220°C) for 15-20 minutes until they look perfectly golden.

Ingredients

• Lobster meat
• Lobster shells
• Onion
• Bay leaves
• Garlic
• Scallion
• Ginger
• Thyme
• Scotch bonnet pepper
• Potatoes
• Vegetable oil
• Pastry dough

Cooking Instructions

1. Simmer lobster shells with onion and bay leaves to make a stock.

2. Blend onion, garlic, scallion, ginger, thyme, and scotch bonnet together.

3. Sauté the blend in oil, then pour in lobster stock to deglaze.

4. Add lobster meat and diced potatoes to the skillet.

5. Spoon the mixture onto pastry, fold, and crimp the edges.

6. Bake at 425°F (220°C) for 15-20 minutes, or until golden.

10) Callaloo

Callaloo is a leafy green dish folks in Jamaica really love. Usually, you cook it with onions, garlic, thyme, and a bit of Scotch bonnet pepper.

You can eat it as a side or mix it with saltfish for something heartier. Steam or sauté the leaves until they’re tender.

The spices give it a warm flavor, but it’s not over-the-top spicy. Honestly, it works for breakfast, lunch, or dinner—whatever you’re in the mood for.

It’s easy to find recipes that use simple ingredients like onion, garlic, and green peppers. Lots of people add tomatoes to punch up the flavor.

Ingredients

• 1 bunch callaloo leaves, cleaned and chopped
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 Scotch bonnet pepper, seeded and chopped
• 2 scallions, chopped
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• 1 tbsp cooking oil
• Salt to taste

Cooking Instructions

1. Heat some oil in a pan over medium heat.

2. Toss in the onions, garlic, Scotch bonnet, scallions, and thyme. Let them sizzle and soften up; it should only take a few minutes.

3. Add the callaloo leaves. Cook everything together for about 10 to 15 minutes, just until the greens get nice and tender.

4. Sprinkle in some salt. Give it a good stir, then serve it up while it’s hot.