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Try your hands at these authentic Jamaican Recipes.
Curry goat-Jamaican style

Curry Goat

  • 3-pound(s) goat meat

  •  tablespoon(s)  White Vinegar

  •  tablespoon(s) curry powder

  •  medium onion, chopped

  •  stalk(s) escallion, chopped

  •  clove(s) garlic, chopped

  •  teaspoon(s) ginger, chopped

  •  teaspoon(s) thyme, chopped

  •  whole scotch bonnet pepper, chopped

  •  teaspoon(s) black pepper

  •  teaspoon(s) salt

  •  cup(s) Vegetable Oil

  •  cup(s) boiling water

  •  large Irish potato, diced

  •  medium carrot, sliced

  •  whole pimento berries, crushed


Cut meat into bite-size pieces and wash in a mixture of water and vinegar.

Add 1 tablespoon curry powder (a special curry-blend mixture can really add an additional flavor) , chopped onion, thyme, escallion, garlic, ginger, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to soak for two hours. Heat vegetable oil in a heavy bottom skillet over medium heat and add one tablespoon curry powder.  Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water.  Cover and allow to simmer for about 1 hour and 30 minutes or until the meat is tender. Add diced potato and cook for 5 minutes.  Add sliced carrot and pimento berries and cook for another five minutes (stirring occasionally)

Serve with Plain Rice, Vegetable Salad or your desired main dish—about 6 serving
Note: The secret in most well-seasoned meat dish is to let the seasoning soak into the meat for as long as possible.

Ackee and Saltfish

Ackee and Saltfish (salted cod or salted pollock) has been a Jamaican favorite for a very long time, known as the “National Dish” it is gaining popularity beyond the borders of Jamaica. Discretion can be used when trying to decide the amount of Saltfish to ackee proportion—there is no hard-fast rule on that.  Put saltfish to soak hours before preparation, this will help to remove excess salt. When it’s time to cook, wash saltfish thoroughly and cook separately from the ackee— (extra care must be taken when cooking ackee, because of its texture it is easy to be over-cooked, always put your ready-to-cook ackee in boiling water). When saltfish is cook, it should be properly de-boned (if it is the in-bone type) and brake in small pieces. Cut and combine your onions, scallion, thyme, scotch bonnet and black pepper—add to pre-heated oil and stir for about a minute or two then stir in your saltfish for another 4-5 minutes.  Finally, add your ackee (should be cooked and drained) and work it into the saltfish timely with a folk—now enjoy!

Ackee & salted fish-Jamaican styel

Jamaican Festival

  • 2½ cups of flour

  • ¾ cup cornmeal

  • 3 teaspoons baking powder

  • ½ - ¾ teaspoon salt

  • 3 Tablespoons or more sugar

  • 2-3 Tablespoons soft butter

  • 1 cup milk or water (adjust liquid to form soft dough)

  • 1 teaspoon grated nutmeg spice or vanilla extract

  • Oil for deep frying


In a large bowl, mix together the flour, baking powder, cornmeal, sugar and salt and then add butter. Make a wall, add milk and knead dough for 30 seconds to 1 minute to form soft dough. Divide dough in 6-8 equal pieces and set aside for about 10 minutes or more. Shape dough like you would a sausage, by rolling with your hands, as if you are making a log, repeat the process until finish.

 In a large saucepan pour vegetable oil until it is at least 3 inches, place on medium heat until oil is about 350 degrees. Fry until golden brown for about 7 minutes or more depending on the size. Remove with a slotted spoon and drain on paper napkin. Let it cool—ready to eat.   

Oxtail-Jamaican Style

This ‘can be very expensive’ dish is served in almost every restaurant where Jamaican food is found. Many Oxtail lover still rather get it at the restaurant than cooking it at home because of the time factor involve in cooking it—which can take up to 2 hours (pressure cooking can help 20-30min or to desire softness). Turn heat down then season the pot with local Jamaican herbs and spices (Carib Oxtail Seasoning offer a nice blend) but that is a matter of choice. Add a little browning and carrot and let simmer until sauce (gravy) is thickened—if there seems to be too much water add a few spoons of seasoned bread crumbs—stir regular

Stew oxtail

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