Jamaican Food Archives - Triangle Traveling Caveman

Plantain porridge

Plantain porridge is a stable Jamaican breakfast item. Its creamy and has warm spices like nutmeg and cinnamon. It’s naturally gluten, dairy and grain free. I grew up eating porridge, so I am happy to share a cleaned-up version of a recipe that’s close to my heart.

What is porridge?

Porridge is a thick soup usually made from a starch vegetable. Porridge can be made from green bananas, green plantain and oats. However, it is mostly made in Jamaica using cornmeal.

Do you have to use green plantains to make plantain porridge?

While its usually made with green plantains, you can use plantains at any stage of ripeness. Just keep in mind that the riper the plantain the sweeter the porridge will taste which may affect whether or not to use a date in the recipe.

What goes well with plantain porridge?

I like to enjoy plantain porridge with a little coconut milk drizzled on top with some ground cinnamon, but you can add on some sliced fruit if you wish. It’s a great addition to have with eggs and bacon for breakfast.

Other things to know about this recipe:

When blending the plantain, be sure to get it very smooth. This will help prevent lumps and having any grit in your porridge.
You can increase the cinnamon flavor by adding the cinnamon to the water as it boils.
As soon as you add the blended plantain to the boiling water, reduce the heat to low and stir continuously as it cooks to prevent lumps.
As the porridge cools it will thicken.
To reheat, add a little bit of coconut milk, stir and heat on the stove or in the microwave for a minute or two.
I prefer to use lite coconut milk like this one.

Other recipes to try

Check out these other breakfast recipes on my blog like Jerk Style Bacon or Callaloo and Saltfish.

Plantain Porridge

Thick and creamy Jamaican breakfast that can be enjoyed all day long.

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Prep Time 5

Cook Time 12

Course Breakfast

Cuisine Jamaican

Servings 2

Equipment

Blender
Sauce pan
Wooden spoon
Measuring spoons
Measuring cup

Ingredients

1 green plantain peeled and diced
1 date deseeded
1 ½ cup lite coconut milk divided 1 cup and 1/2 cup
1 ½ cup water
¼ tsp ground nutmeg
¼ tsp salt
1 cinnamon stick

Instructions

Add plantain to blender along with the date, 1 cup lite coconut milk, 1/4 tsp salt and ground nutmeg.
Blend until smooth.
Bring 1 1/2 cup water to a boil in a sauce pan.
Add blended plantain mixture to boiling water and reduce heat to simmer. Stir continuously.
Add cinnamon stick and remaining coconut milk.
Simmer for 10-15 minutes stirring continuously.
Discard cinnamon stick.
Serve drizzled with more coconut milk and ground cinnamon.

Keyword caribbean, caribbean food, jamaican, jamaican food, jamaican recipe, plantain, plantain porridge, plantain recipe, porridge, whole30

Jamaican Pepper Shrimp

Jamaican pepper shrimp is a snack or appetizer that packs a lot of heat and flavor. It is a great beginner recipe if you are wanting to try Jamaican food and cooks in under 30 minutes. This cleaned up homemade version is Whole30 compatible, gluten free and free from artificial coloring.

What is Jamaican pepper shrimp?

Pepper shrimp is a very popular street food in Jamaica. It’s shell on head on shrimp that is marinated in hot pepper scotch bonnet pepper, herbs and spices and simmered in a spicy broth. It is commonly served in a small plastic bag and tied up around a metal ring. Street venders will walk up to you as you walk or drive around town and sell them. It’s an experience I remember vividly from my childhood.

Is it just an appetizer?

While this recipe is typically a snack or appetizer, you can totally serve this as your main protein for a dish. I like to serve this with cauliflower rice with vegetable salad. You can also enjoy this with some rice and peas if you are not doing a Whole30.

To make Jamaican pepper shrimp do you need head on shrimp?

It’s ideal but not necessary. It’s challenging for me to find head on shrimp where I live but if I could find it, I would use it. Having the head on gives a lot more depth of flavor and is traditionally how this dish is made. But if you don’t like shrimp with the head on or can’t find it, just shell on shrimp will do.

Other things to know about Jamaican pepper shrimp:

While this is a recipe for pepper shrimp, you don’t have to make it super spicy. It’s up to you how much spice you want to put into it so customize to your liking.
If you cannot find scotch bonnet pepper, habanero pepper will make a great substitution.
The bigger the shrimp the better. I recommend ultra jumbo or colossal shrimp 20-24 per pound count.
This will store well in the fridge for 3-4 days in an airtight container.
This can be served hot or cold.
For seafood seasoning I used All Seasoning New Bae.

Other recipes to try:

Looking for other spicy recipes to try? Check out my Air Fryer Salmon or Jerk Pork recipe.

Jamaican Pepper Shrimp

Firey hot shrimp appetizer or seafood snack. Great option for a main protein choice.

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Prep Time 5

Cook Time 30

Course Side Dish

Cuisine Jamaican

Servings 4

Equipment

Mixing bowl
Dutch pot
Wooden spoon
Measuring spoons
Measuring cup

Ingredients

2 lbs shrimp jumbo or colossal
½ onion diced
½ red bell pepper diced
3-5 habanero peppers diced
2 TBSP seafood seasoning
1.5 TBSP red chili flakes
1-1.5 TBSP paprika
1 TBSP garlic powder
½ TBSP pimento
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1.5 cups water
2 TBSP white vinegar

Instructions

Season shrimp with onion, bell pepper, habanero, seafood seasoning, chili flakes, paprika, garlic powder, dried thyme, pimento, salt and pepper.
Mix and let marinate 15-30 minutes.
Remove as much of the seasoning from the shrimp and set aside.
Add water to the bowl with left over seasoning and mix.
In a Dutch pot on high heat pour in water and seasoning mix and let come to a boil then reduce to a simmer for 15 minutes covered.
Add in shrimp and white vinegar. Mix and let simmer for 7-10 minutes covered. Stir occasionally.
Remove shrimp and eat right away or let cool.

Keyword caribbean, caribbean food, gluten free, grain free, jamaican, jamaican food, jamaican recipe, pepper shrimp, seafood, shrimp, whole30

Curried Oxtail

Curried oxtail is not a common dish talked about when we think Jamaican food but honestly, we should be talking about it more. This Instant Pot version saves about 3 hours of cook time but doesn’t sacrifice the results. The meat is fall off the bone tender and full of the curry flavor we are used to in curried chicken or goat. This recipe is Whole30 compatible, gluten and grain free and sure to transport you to Jamaica in one bite.

How long would curried oxtail take stove top?

You can totally cook this on the stove. Depending on the oxtail you have it could take anywhere from 3-4 hours. The directions are the same except you would check the pot every 25-30 minutes to see if it needs more liquid. Simmer over medium heat. You can also use a stovetop pressure cooker and it would take the same amount of time.

What else can you use if you don’t have oxtail?

Oxtail is not a very cheap protein these days and even if it’s in your budget it can be hard to find. In my experience, using turkey necks or beef short ribs with the bone in make great substitutions.

Things to know about this recipe:

You don’t need to add turmeric to make this. I do because it helps ensure the curry comes out more on the yellow side which is common for Jamaican curry. I like the curry seasoning from All Seasoning.
You can start this out on the stove then move it to the instant pot to finish cooking. after burning the curry and adding the meat in and developing a sauce, add the pressure cooker to finish cooking. I like to do it all in the Instant Pot because it’s one less thing to clean and the heat from having the IP on helps to get the IP to pressure faster.
You don’t need to add liquid in the IP. If you develop enough sauce at the bottom to cover the bottom of the pot that’s all you need. If you want to add water, do not submerge the meat. Only put enough to go halfway up the level of the meat.

Other recipes to try

Looking for other recipes? Try Curry Chicken recipe, Brown Stew Chicken or Jerk Pork.

Curried Oxtail

Pressure cooked curried oxtail dish made in the Instant Pot.

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Prep Time 5

Cook Time 1 15

Course Main Course

Cuisine Jamaican

Servings 6

Equipment

Electric pressure cooker
Mixing bowl
Cutting board
Knife
Wooden spoon
Measuring spoons

Ingredients

4 lbs Oxtail
½ Onion sliced
½ Green bell pepper chopped
3 stalks Green onion chopped
2 large Carrots chopped
2 TBSP Curry powder
½ TBSP Turmeric
½ TBSP Pimento seeds
½ TBSP Dried thyme
1 tsp Salt
1 tsp Garlic powder
1 TBSP All-purpose seasoning
2.5 tsp Ginger powder
1-2 TBSP Olive oil

Instructions

Wash and prepare oxtail. Pat dry.
Add everything except olive oil and 1 TBSP curry powder. Mix to combine.
Marinate 30 minutes countertop or overnight in the fridge. If overnight, let it come to room temperature for 30 minutes before cooking.
Set Instant Pot to sauté then add oil when screen reads hot.
Add in curry powder and sauté for a minute or two. This is call bunning the curry.
Add in marinated meat then cover IP with lid. Do not secure shut, just place on top of the IP. Let cook for 10 minutes, stirring occasionally.
Turn off sauté mode, cover pot then set to pressure cook on high for 1 hour. If there was not enough liquid released, add a little water to the pot. 1/2 cup should do.
After cooking time has elapsed, allow 10-15 minutes of natural release before doing a manual release.
Serve with cauliflower rice and your favorite vegetables.

Keyword caribbean, caribbean food, curried oxtail, curry, jamaican, jamaican food, jamaican recipe, oxtail, whole30

Plantain cups

Plantain cups are a great appetizer that’s sure to be a crowd pleaser. They are really easy to make and require only two ingredients, plantain and coconut oil. Plantains are one of my favorite things to cook. They are so underrated and can be used in many ways like in this recipe.

What are plantains?

Plantains are a part of the banana family. It’s a fruit that is very starchy in nature and must be cooked before eating it. As the fruit matures in ripeness it becomes sweet. Green plantains are green and as they ripen become a dark yellow and can get some black areas on them. While they are believed to be native to Southeast Asia, they are very common in Caribbean and Latin American food.

What are the best fillings for plantain cups?

Anything you want! I like it with ackee and saltfish, but you can use shredded jerk chicken, carnitas, or even shrimp and avocado. The possibilities are endless.

Do you have to pan fry them?

There are many ways to make plantain cups. If you don’t want to do a second fry you can finish them in the oven at 375 for 10-15 minutes. You can also cook them in the air fryer. Spray the plantain chunks with olive oil and air fry at 350 for 5 minutes or until just golden then finish them in the air fryer after molding into cup at the same temperature.

Other recipes to try.

Looking for other plantain recipes? You may like the recipe for Plantain Croutons, Jerk Chicken Caesar or Plantain Hash.

Plantain Cups

Easy and fast vessel perfect for appetizers.

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Prep Time 5

Cook Time 10

Course Appetizer

Cuisine Jamaican

Servings 4 servings 2 cups per person

Equipment

Large skillet
Knife
Cutting board
Tongs
Lemon/Lime squeezer

Ingredients

2 Plantains
¼ cup Coconut

Instructions

Peel plantains and cut each plantain into 4 chunks.
Heat skillet on medium heat.
Add oil.
Once melted and heated add plantains.
Turn to ensure all sides get golden.
Remove to a paper towel lined plate and allow to cool a bit.
Once cooled, place in lemon squeezer and form into cups. repeat until you have 8 plantain cups.
Put cups back into oil. baste the inside with some of the oil. After a minute or two, carefully flip cups over.
When cups are fully cooked, remove to a paper towel lined plate and salt if needed.
Allow to cool for a minute then add filling of choice.

Notes

Let plantain chunks cool before forming into cups so they hold their shape better.

While forming plantain cups, turn the heat off the oil so it doesn’t overheat.

Keyword caribbean, caribbean food, gluten free, grain free, jamaican, jamaican food, plantain, plantain cups, whole30

Pumpkin rice

Pumpkin rice is a type of seasoned rice common in Jamaica. It’s usually made on weeknights as it’s an easy one pot meal. It’s a simple dish usually made with ingredients you already have at home and need a meal on a budget. One of my favorite comfort foods from my childhood. Every time I make this it makes me feel like I’m in Jamaica. This dish is vegan friendly and gluten free. Perfect for fall and winter.

What is seasoned rice?

Seasoned rice is basically a one pot rice dish with herbs and spices such as thyme, pimento, onion and garlic. In Jamaica, there are many types of seasoned rice, but the two most common are pumpkin rice and saltfish seasoned rice. They are made the same way except one uses saltfish and the other uses pumpkin. It’s also common to see it made with salted pork.

Is pumpkin rice better made on the stove or in a rice cooker?

This comes down to personal preference. I used to only make this stove top but then I tried making it in the rice cooker and honestly, I’ve never looked back. You could even make this in the Instant Pot.

What pumpkin is best for pumpkin rice?

Kabocha or calabaza squash are the best for this recipe but any winter squash will work. I’ve used butternut squash, acorn squash and recently, blue Jarrahdale squash. Each squash will add a different flavor profile so feel free to experiment.

Things to know about this recipe:

Use a long grain rice like jasmine or basmati so the dish won’t be mushy.
Add in a tablespoon of all purpose seasoning to give it an extra boost of flavor.
It’s much better the next day.

What to eat this with?

I like to eat this by itself, but it would be perfect with Jerk Pork or Air Fryer Jerk Salmon.

Pumpkin Rice

A flavorful seasoned rice. Perfect for the fall. Quick and easy weeknight one pot dinner.

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Prep Time 5

Cook Time 30

Course Main Course, Side Dish

Cuisine Jamaican

Servings 5

Equipment

Cutting board
Large skillet
Knife
Wooden spoon
Rice cooker

Ingredients

3.5 cups rice
5 cups water
2 cups pumpkin diced
½ onion diced
2 stalks green onion chopped
½ green bell pepper chopped
1 TBSP olive oil
1 tsp garlic powder
3.5 tsp salt
1 tsp black pepper
1 TBSP dried thyme
½ TBSP pimento whole, optional
1 scotch bonnet or habanero optional

Instructions

In a large skillet on medium heat, add oil. Once heated add onion, bell pepper, green onions and sauté until onions are translucent.
Add in pumpkin and seasonings. Stir to combine and cover pot for 3-5 minutes, stirring occasionally.
Add everything from the skillet to the rice cooker, add rice, water, pimento, and hot pepper. Stir then close the lid. Cook on white rice setting until done.
Once done cooking, open the lid and stir to combine and fluff the rice.
Serve as is or with your favorite protein.

Notes

This can be made stove top by sauteing in a medium pot and after sauteing and water and bring to a boil. Then add in the rest of the ingredients and reduce to a simmer. Cover the pot and cook for 25-30 minutes or until the rice is cooked.

Use the pumpkin or squash you have on hand. I’ve tested this recipe with kabocha, acorn, butternut squash and Jarrahdale.

Keyword caribbean, caribbean food, jamaican, jamaican food, one pot, one pot recipe, pumpkin rice, rice, seasoned rice

Jamaican Fricassee Chicken

Jamaican fricassee chicken is a stew very similar to brown stew chicken. The chicken is seasoned with simple ingredients then browned and stewed down until the chicken is tender. My mom made this a lot growing up as she preferred it over brown stew chicken. While it is delicious right after it’s done cooking, it’s even better the next day. I made this recipe gluten free, but it can also be made Whole30 and Paleo.

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What is the difference between Jamaican fricassee chicken and brown stew chicken?

While they have very similar ingredients, they have a different taste. The first difference is that with fricassee chicken, it’s seasoned with just powdered seasonings in the marinade where brown stew usually has a liquid like browning added to the marinade. Browning is used in fricassee chicken but during the cooking process. With brown stew, browning is added as part of the marinade, so the chicken has a darker color. The next difference is that with brown stew chicken, the chicken and marinade is usually added to the pot at the same time where in fricassee chicken you brown the chicken first then add the marinade back in.

Why wait to add marinade in?

In this recipe, you have to sear the chicken. If the marinade is left on it could burn or release liquid preventing the chicken from browning. To get best results, it’s important to wipe off the marinade before browning. After browning the chicken, you can add the marinade back in as well as any additional seasonings. Do not worry about getting the powdered seasoning off but focus on the onion and fresh garlic, if used.

Things to know about making this recipe:

When adding in browning or coconut aminos, add it to the pot and not the chicken. This will help brown the sauce and not the chicken.
I used carrot ketchup (affiliate link), but you can use tomato ketchup to keep it more authentic. Adding ketchup will help to thicken the sauce.
It’s important to wipe off all the marinade before browning so they don’t get burned when searing the chicken.
Add in pimento at the beginning if the stew process. If added in the marinade it can be hard to see and remove before searing.
It’s not necessary to add bell pepper in. If you like them, you can add them in the last 10 minutes of cooking.
My mom never added garlic to the marinade but if you want to, I suggest 2 tsp garlic powder, or 4 cloves chopped.
I used All Seasoning all-purpose, jerk and pollo seasoning.
Jerk seasoning is totally optional but adds a nice flavor to the dish.
Serve with cauliflower rice to keep Whole30. You can also serve it with white rice or rice and peas.
You can use gluten free tamari instead of browning or coconut aminos. It will not be Whole30 or Paleo but will be gluten free.

Jamaican Fricassee Chicken

A gluten free take on a Jamaican classic. Similar to brown stew but has a slightly different taste.

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Prep Time 7

Cook Time 40

Course Main Course

Cuisine Jamaican

Servings 10

Equipment

Large mixing bowl
Large skillet
Wooden spoon
Tongs

Ingredients

5 pounds Whole chicken including neck and back, cut up for stew or 5 pounds of your favorite part of the chicken
2 TBSP All-purpose seasoning
1 TBSP Jerk seasoning
1 TBSP Poultry seasoning
2 tsp garlic powder optional
½ Onion sliced
3 tsp Dried thyme or 1 sprig fresh thyme
1-2 TBSP Olive oil
½ to 1 tsp Browning see notes for substitutions
1 TBSP Pimento
1 TBSP Ketchup

Instructions

Add prepped chicken pieces to a large bowl and pat dry.
Add all-purpose, poultry and jerk seasonings, dried thyme and garlic powder (If you choose) and mix.
Let chicken marinate for 15-30 minutes countertop or up to 24 hours in the fridge. If marinating in the fridge, be sure its covered or placed in a Ziplock bag. Also, remove from the fridge 30 minutes before cooking.
Wipe off as much of the marinade from the chicken that you can.
Heat oil in a large skillet on medium heat. Once heated, add olive oil.
Sear chicken on each side over medium heat, working in batches until golden brown (about 5 minutes a side).
Once all the chicken is cooked, wipe out the oil if there are burned bits. If you do wipe out the oil from the skillet, add an additional TBSP oil.
Add back all the chicken, the juice from the bottom of the bowl it's been resting in plus the marinade, pimento and browning and stir.
Reduce the heat to medium low and cover the skillet.
Cook for 20-25 minutes, checking and stirring every 5-10 minutes.
If you notice after 10 minutes no liquid is being released or it is evaporating too quickly, add little bits of water at a time. Do not submerge the chicken, only go about 1/2 the way up.
The last 5 minutes of cooking add in the ketchup and stir.
After 5 minutes, check for doneness and serve when ready.

Notes

Browning is gluten free, but if you want to you can use a gluten free tamari or liquid aminos. To keep things Whole30 use coconut aminos or teriyaki. For all these substitutions, use 1 TBSP for every 1 tsp of browning.

When adding in browning or coconut aminos, add it to the pot and not the chicken. This will help brown the sauce and not the chicken.

I used carrot ketchup, but you can use tomato ketchup to keep it more authentic. Adding ketchup will help to thicken the sauce.

It’s important to wipe off all the marinade before browning so they don’t get burned when searing the chicken.

It’s not necessary to add bell pepper in. If you like them, you can add them in the last 10 minutes of cooking.

My mom never added garlic to the marinade but if you want to, I suggest 2 tsp garlic powder, or 4 cloves chopped.

I used All Seasoning all-purpose, jerk and pollo seasoning.

Jerk seasoning is totally optional but adds a nice flavor to the dish.

Serve with cauliflower rice to keep Whole30. You can also serve it with white rice or rice and peas.

Keyword caribbean, caribbean food, fricassee chicken, gluten free, jamaican, jamaican food, jamaican recipe, one pot recipe, stew chicken, whole30