Taste of the island
Fifteen classics and counting. Tap any dish for the full recipe with ingredients, steps and tips.
Jerk Chicken
Smoky, fiery, marinated in scotch bonnet and pimento — the dish that defines Jamaican cooking.
Ackee & Saltfish
Jamaica's national dish — silky ackee sautéed with salted cod, peppers and onion.
Rice & Peas
Coconut-rich rice simmered with kidney beans, thyme and pimento. Sunday dinner, every time.
Mannish Water
A hearty, spiced goat soup with green banana and dumplings — the celebration soup.
Roots Tonic
A traditional Jamaican herbal brew of barks and roots, long made at home as a wellness drink.
Curry Goat
Tender goat in a deep golden curry gravy — the star of every Jamaican celebration.
Escovitch Fish
Crispy fried fish drenched in a tangy pickle of peppers, onion and carrot.
Festival
Sweet, golden fried dumplings — crisp outside, fluffy within. The perfect side.
Sorrel
A jewel-red, spiced hibiscus drink — tart, refreshing and pure Jamaican Christmas.
Oxtail
Slow-braised off the bone in a glossy gravy with creamy butter beans. The ultimate Sunday dinner.
Brown Stew Chicken
Chicken braised tender in a deep, glossy brown gravy. Comfort food, Jamaican style.
Jerk Pork
The original jerk — smoky, spicy pork shoulder grilled low over pimento wood.
Stew Peas
Red kidney beans simmered in coconut milk with spinner dumplings — thick and comforting.
Steamed Callaloo
Tender island greens sautéed with peppers and thyme — fast, healthy, classic breakfast side.
Cornmeal Porridge
Creamy, spiced cornmeal with coconut milk and condensed milk — the classic Jamaican breakfast.