• Monday, November 30, 2020

Jamaican Cuisine Recipes

Out of Many Influences, One Cuisine
February 22, 2011
Escoveitch Fish

There’s much more to Jamaican cuisine than beef patties and jerk chicken. Akin to the island’s motto, Out of Many, One People, there are savory influences from nearly every culture that has touched the sand. The food is eclectic and relies mostly on fragrant spice blends and simple cooking techniques, making it an easy choice for your next dinner party. When preparing traditional Jamaican food from our Cooling Your Jets menu, you’ll taste the flavors of India in the Curried Goat, West Africa in the Jerk Pork and Spain in the Escoveitch Fish. Meld these flavors together with indigenous island ingredients, and the meal is unmistakably Jamaican.

Jamaican Jerk


1 teaspoon ground allspice
2 teaspoons dried thyme
½ teaspoon ground cinnamon
1 small red onion, chopped
2 Scotch Bonnet peppers, seeds removed, chopped
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
¼ cup light brown sugar


Combine all ingredients in a food processor and pulse until smooth. Liberally rub the marinade on everything from pork shoulder to chicken, then grill meats over hot charcoal and enjoy.

Escoveitch Fish


Yield: 4 servings

2 lbs. Red Snapper, filleted, skin removed
1 cup Canola oil
2 large Spanish onions, thinly sliced
1 Scotch Bonnet pepper, seeds and ribs removed
1 cup white vinegar
Salt and pepper to taste


Rinse fish under cold water and pat dry. Season both sides with salt and pepper. Heat oil in a large skillet over high heat. Add fillets and brown on both sides, 2 to 3 minutes per side. Remove and place on a serving plate. Pour off most of the oil left in the pan leaving only a coating. Add one tablespoon of water along with the onions and peppers and cook for about one minute. Add vinegar and sauté until tender. Pour over fish. Dish can be served hot, cold or room temperature.

Curried Goat


Yield: 4 servings
2 lbs. goat meat, cut into large chunks
2 tablespoons curry
1 large Spanish onion, chopped
1 Scotch Bonnet pepper
2 teaspoons fresh ginger, grated
4 cloves garlic, minced
¼ cup water
1 tablespoon butter
3 carrots, diced
2 Yukon Gold potatoes, diced


Combine curry, onion, Scotch Bonnet, ginger, garlic, salt, pepper and water into a food processor. Pulse until smooth. Spread mixture over goat meat and marinate for up to 24 hours in the refrigerator (the longer it marinates, the tastier the dish). Once marinated, remove excess marinade from meat and save for later. In a deep, heavy bottom skillet, add butter and brown meat on all sides. Add carrots and potatoes and stir. Add remaining marinade and enough water to cover the meat. Bring to a boil, then lower heat and simmer for about 2 hours or until meat is tender. Serve with steamed Jasmine rice.

Jamaican Rum Punch


Yield: 6 - 8 servings

1 cup fresh lime juice
2 cups Appleton Estate Jamaican Rum
½ cup superfine sugar
2 cups mango juice
2 cups pineapple juice


Combine all ingredients in a large punch bowl. Stir to dissolve sugar then chill for at least 1 hour. Serve with fresh pineapple and mango slices.

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