5 Great Jamaican Recipes

  1. Original Coconut Grater Cake Recipe:


  • 3 cups dried coconut
  • 2 cups granulated sugar
  • 1/4 cup water
  • 1/8 teaspoon almond essence
  • 1/4 teaspoon salt
  • 1 teaspoon red food coloring

Unveiling the Grater Symphony Cake:

  1. Unleash the tropical vibes by shedding the brown skin of the coconut. Rinse, grate, and let it bask in its own glory.
  2. In a pot, combine grated coconut, granulated sugar, and water. Bring it to a boil, then lower the heat to medium. Stir in almond essence and salt. Keep stirring until the mixture thickens.
  3. Take out one-third of the mixture and add red food coloring to make it pink.
  4. Grease a casserole dish and spread the remaining white coconut mixture evenly.
  5. Top it off by spreading the pink-colored coconut mixture evenly over the white layer.
  6. Let it cool for 25-30 minutes.
  7. Once cooled, cut into squares and serve. Enjoy your delicious Grater Cake!

2. Jamaican Sweet Potato Pudding Simplified Recipe:


  • 5 pounds sweet potatoes
  • 3 cups dark sugar
  • 1 cup flour
  • 1 teaspoon cinnamon powder
  • 1 packet coconut milk powder
  • 5 cups water
  • 1/4 cup melted margarine
  • 1 whole nutmeg, grated
  • 1 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1 teaspoon vanilla essence

Easy Sweet Potato Pudding Steps:

  1. Peel, cut, and grate the sweet potatoes, placing them in a large mixing bowl.
  2. Add dark sugar, flour, and raisins to the sweet potatoes.
  3. Mix coconut milk powder with water and add the mixture to the sweet potato blend.
  4. Incorporate melted margarine, grated nutmeg, salt, cinnamon powder, vanilla essence, rum, lime juice, and browning. Mix everything thoroughly.
  5. Transfer the well-blended mixture into a greased 10-inch baking tin.
  6. Bake in a preheated oven at 350°F or 180°C for 1 1/2 - 1 3/4 hours.

Enjoy the rich and flavorful Jamaican Sweet Potato Pudding after it's done baking!

3. Jamaican Red Peas Soup


  • 2 cups dried red kidney beans
  • 10 cups water
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, finely chopped
  • 3 sprigs of thyme
  • 1 medium carrot, peeled and chopped
  • 1 medium potato, peeled and chopped
  • 1 cup yam, peeled and chopped
  • 1 cup coconut milk
  • 6 pimento berries
  • 2 cubes vegetable bouillons
  • 1 whole Scotch Bonnet
  • Salt, to taste
  • 1 batch of Dumplings - 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1/4 teaspoon salt

Enchanting Red Peas Symphony Steps:

  1. Embark on the bean adventure by sorting and washing them. Let them soak in the magic of cold water overnight in a large pot or bowl for at least 8 hours.
  2. When the sun rises on the next day, bid farewell to the soaking water and rinse the beans. Place them in a large saucepan with 10 cups of water and bring the symphony to a boil. Lower the heat to a simmer and let it dance until tender, about 45 minutes to 1 hour.
  3. Introduce the ensemble: chopped onion, minced garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillon, and the mystical Scotch bonnet pepper.
  4. Let the melody rise to a boiling crescendo and then gracefully reduce it to a simmer. Allow the composition to cook until the vegetables reach the perfect tender note, about 30 minutes. Bid adieu to the fiery Scotch bonnet pepper before presenting the grand finale. For the Dumpling Serenade: Place flour and salt in a bowl. Add water and mix to compose a stiff dough. Pinch off small pieces of dough and roll them into the palms of your hands, crafting long, thin dumplings. Release them into the simmering stew, allowing the dumplings to join the enchanting symphony.

Serve and savor the harmonious notes of your Jamaican Red Peas Symphony!


Simple and Flavorful Jerk Chicken:


  • 4 lbs. Chicken
  • 10-12 tablespoons Jerk Seasoning/Marinade
  • Lemon/Lime juice or Vinegar
  • 2 teaspoons Garlic Salt (optional)
  • 2 teaspoons Paprika
  • 2 tablespoons dry jerk seasoning

Easy Jerk Chicken Steps:

  1. Give the chicken a refreshing bath with lime/lemon juice or vinegar.
  2. Opt for whole chicken pieces to keep the juiciness intact, and the skin adds a burst of flavor.
  3. Pour the jerk seasoning/marinade into a bowl.
  4. Add Garlic Salt, Paprika, and dry jerk seasoning. Give it a good stir.
  5. Massage the chicken generously with the jerk seasoning/marinade.
  6. Make sure to get under the skin and into all the nooks and crannies.
  7. Let the chicken soak up the flavors overnight in a zip lock bag. (Don't waste any seasoning, pour it all into the bag!)
  8. Preheat the oven to 200ºF and precook the chicken for 30-45 minutes.
  9. Ignite the coals in the barbecue grill (with a lid, if possible).
  10. For that authentic touch, mix Pimento Allspice branches with charcoal. If not, use aromatic wood chips to boost the flavor.
  11. Place the chicken on the barbecue grill when the fire is low. Cover with the lid and grill over low flame for 2-3 hours until done.
  12. Chop the meat into pieces and serve.

Jerk Chicken is traditionally enjoyed with Jamaican hard-dough bread, rice and peas, fried ripe plantains, or festival. Dive into the Caribbean flavors!

5. Jamaican Rice and Peas

Coconut Kissed Rice and Peas:


  • 2 cups Coconut Milk
  • 1 1/2 cups water
  • 1 stalk escallion, crushed
  • 1 small onion, chopped
  • 2 sprigs thyme
  • 1 can Red Kidney Beans
  • 1/2 teaspoon salt
  • 2 1/2 cups Grace Rice
  • 1 small scotch bonnet pepper (optional)

Simple Rice and Peas Dance:

  1. Join the tropical party by combining Coconut Milk and water in a 3-liter (3-quart) pot, bringing them to a lively boil.
  2. Invite the aromatics – escallion, onion, thyme, Grace Red Kidney Beans, and salt. Stir the pot with excitement.
  3. Introduce the main stars – Rice and the optional scotch bonnet pepper. Cover and let the party reach a boiling climax.
  4. Lower the flame and let the rice dance until the grains are tender. Be cautious not to let the pepper burst; we want flavor, not unbearable spice for some.

Let your Coconut Kissed Rice and Peas steal the show at your dining table!

These five recipes create a symphony of taste that transports you straight to the heart of the Caribbean. From the vibrant hues of the Grater Cake's coconut layers to the soulful notes of the Sweet Potato Pudding's rich melody, and the lively dance of the Jamaican Red Peas Symphony, each dish is a celebration of tradition, warmth, and the unique culinary heritage of Jamaica.

The Jerk Chicken, with its bold seasoning and aromatic grilling, pays homage to the iconic Jamaican barbecue, while the Coconut Kissed Rice and Peas elegantly wraps up the feast with its delicate dance of coconut, beans, and spices.

Whether you're seeking a taste of the islands or looking to infuse your kitchen with Caribbean flair, these recipes offer a delightful journey through the vibrant and diverse culinary landscape of Jamaica. Embrace the simplicity, savor the creativity, and let these dishes take you on a flavorful adventure that captures the essence of Jamaican cuisine. Cheers to good food, good vibes, and the rich cultural tapestry that these recipes weave into every bite.

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