Jamaican Food Archives - Page 2 of 5 - Triangle Traveling Caveman

Jamaican Mallah Chicken

Jamaican mallah chicken is a common Jamaican Chinese dish. It’s made from very simple ingredients but packs a huge punch and comes together in a few minutes. Perfect for a quick lunch or dinner and is also great for meal prep. This Whole30 compatible version is soy and gluten free.

What is Jamaican mallah chicken?

This is a stir fry very similar to Chicken Chop Suey, but the technique is a little different. The chicken has a bit more heat to it and there is more sauce in this dish. The cooking times are very similar.

Do I have to use cucumber in this dish?

To get the most authentic flavor, yes. But you can use zucchini or yellow squash instead. I find that cucumber really adds a unique flavor and texture.

Could I swap the chicken for another protein?

You sure can! That’s one of the good things about cooking from home is being able to adjust recipes as you need to. In most Chinese restaurants in Jamaica this dish is made with pork, shrimp or beef. If you are plant based, try this recipe with a compatible tofu or tempeh and use vegetable broth. Just keep in mind that cooking times will vary so adjust as needed.

What can Jamaican mallah chicken be served with?

It can be enjoyed as a standalone dish but, it can also be served with a side dish. For Whole30/paleo it can be served with cauliflower rice, zoodles or spaghetti squash. Otherwise, it would be perfect over a bowl of white rice or even gluten free noodles.

Things to know about this recipe:

If you want more heat, add in some red chili flakes when seasoning the chicken. I recommend 1 tsp but season to your liking.
To make your life easier get precut vegetables from the store. You could even use garlic powder instead of chopping fresh garlic.
Ask the butcher to cut the chicken into strips for you at the supermarket or, check to see if they have chicken strips already packaged on the meat shelf.
Chicken thighs were used in this recipe, but you can use breast meat instead.
Since it is a stir fry, having everything prepped ahead of time is key.
If when you add the slurry in it becomes gummy, just add 1 TBSP of water and stir to help thin it out.
I used a nonstick pan to make this but if you have a wok that would be better. Use a high smoke point oil instead of olive oil.
To make it non-Whole30, marinate the chicken with 1 TBSP GF soy sauce (tamari) instead of the coconut aminos and omit adding the coconut aminos when the chicken is done cooking.

Jamaican Mallah Chicken

Jamaican mallah chicken is a common Jamaican Chinese dish. This Whole30, gluten and soy free version is a perfect weeknight dinner.

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Prep Time 5

Cook Time 15

Course Main Course

Cuisine Chinese, Jamaican

Servings 3

Equipment

Cutting board
Chef knife
Vegetable peeler
Mixing bowl
Large skillet
Wooden spoon

Ingredients

1 pound Boneless skinless chicken thighs cut into strips
2 Carrots chopped
1 Red bell pepper julienned
1 medium to large Cucumber chopped
3 stalks Green onion chopped
1 tsp Salt
2.5 tsp Ginger powder
3 TBSP Coconut aminos, divided 2 TBSP for marinating and 1 TBSP for cooking
4 cloves Garlic chopped
5 TBSP Chicken stock/broth
4 TBSP Olive oil, divided in half
¼ cup Water
1 TBSP Tapioca starch

Instructions

Add chicken thighs to a mixing bowl.
Add 2 TBSP coconut aminos, salt, ginger powder and garlic. Mix and set aside.
While chicken marinates, prep all the vegetables.
Heat a large skillet on medium heat.
Add 2 TBSP olive oil. Once hot add carrots and cook for 3 minutes, stirring occasionally.
Then add in bell peppers and cucumber and stir to combine. Cook for 2 minutes.
Remove vegetables to a bowl and set aside.
Add remaining 2 TBSP olive oil. Once heated add green onions and sauté until the white parts are translucent (1 minute) stirring occasionally to avoid burning.
Increase heat to medium high then add chicken including leftover marinade. Cook chicken for 5-7 minutes stirring occasionally.
Reduce heat to medium and add remaining 1 TBSP of coconut aminos and chicken broth then stir to combine.
Mix together the water and tapioca flour to form a slurry. Pour the mixture in to the skillet and immediately stir to combine. The sauce should thicken after a minute or 2.
Once sauce is thickened, add in vegetables and mix for a minute. Turn off the heat.
Once all the vegetables are coated in the sauce, taste for additional seasoning then you're ready to serve.

Notes

Feel free to use chicken breast instead of chicken thigh.

If you want more heat, add in some red chili flakes when seasoning the chicken. I recommend 1 tsp but season to your liking.

When adding the slurry, add around the outer edge of the skillet.

If the slurry gets gummy, just a 1 TBSP of water at a time to help thin it out after you’ve added the vegetables back in. If this happens you should only need a tablespoon or 2.

This dish is meant to be served on its own, however you can serve it with cauliflower rice or your favorite side dish.

To make it non-Whole30, marinate the chicken with 1 TBSP GF soy sauce (tamari) instead of the coconut aminos and omit adding the coconut aminos when the chicken is done cooking.

This recipe serves 2 people easily however, it can be stretched to feed 4 people if served with a side dish.

Keyword caribbean, caribbean food, gluten free, jamaican, jamaican chinese, jamaican food, jamaican recipe, mallah chicken, paleo option, soy free, strr fry, whole30

Jamaican Festival

Jamaican festival was one of my favorite things to eat when in Jamaica. I decided to make a gluten and dairy free version and it’s just as good as the regular version. Using some simple swaps, I’ve made this recipe gluten and dairy free. It has a nice crispy outside with a fluffy interior. Perfect side to accompany summer dishes.

What is Jamaican festival?

Jamaican festival is a type of fried dumpling made with equal parts flour and cornmeal. Some people call it a hush puppy; however, it is a bit sweeter than a traditional hush puppy. I made this dairy free by using water instead of milk and gluten free by using Bob’s Red Mill 1-1 Baking Flour instead of flour. I used the baking flour because it already has xanthan gum in it which helps to stabilize glute free flour-based food. The process of making it is the same as making fried dumplings. just add all the ingredients to a bowl, mix, form the dumplings in whatever shape and size you want and fry in oil.

Things to know about making Jamaican festival:

For best results, use fine cornmeal instead of coarse cornmeal.
I used cane sugar in this recipe, but you can use brown sugar if you like.
If you want to use a dairy free milk instead of water, use coconut or oat milk. Keep in mind they may alter the taste a bit.
If you can’t get the GF baking flour, you can use GF all-purpose flour. Just be sure to add 1/4 tsp xanthan gum to help stabilize the dough.
If you added too much liquid to the dough and it’s become sticky, add in an extra TBSP of both flour and cornmeal and mix.
To make it grain free, use almond meal or flax meal instead of cornmeal and substitute all-purpose flour for a blend that’s grain free or use cassava flour. It will need less water to form the dough.

What is this best served with?

In Jamaica, festival is served with jerk chicken, Jerk Pork or fried fish. They are best served straight out of the skillet. If you have leftovers the next day, you can break them up into pieces and use them as croutons in a salad like this Jerk Caesar Salad.

Jamaican Festival

Jamaican festival is a sweet hush puppy, usually served with jerk chicken or fried fish. I made some tweaks to make it gluten and dairy free.

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Prep Time 2

Cook Time 10

Course Appetizer, Side Dish, Snack

Cuisine Jamaican

Servings 4

Equipment

1 Mixing bowl
Measuring cups
Measuring spoons
1 Large skillet

Ingredients

1 cup Fine or medium cornmeal
1 cup GF all-purpose or 1-1 baking flour
1 TBSP Cane sugar brown or coconut sugar works as well
1 tsp Salt
½ tsp Baking powder
3/4-1 cup Water
1/4-1/2 cup Coconut oil

Instructions

In a mixing bowl add cornmeal, flour, baking powder salt and sugar then mix.
Add water in small amounts (1 TBSP at a time) until you form a dough. Do not overmix. The dough should not be very sticky. If it is add 1 TBSP of cornmeal and flour and knead.
Pinch off a small piece and roll into a cigar shape.
Heat a medium skillet over medium heat. Once heated add coconut oil.
When oil is heated add in the festival and fry 3 minutes on the first side.
Turn every 2 minutes until golden brown on each side. This should take about 10 minutes.
Remove to a paper towel lined plate to let drain.
Serve and enjoy!

Notes

For best results, use fine cornmeal instead of coarse cornmeal.

I used cane sugar in this recipe, but you can use brown sugar if you like.

If you want to use a dairy free milk instead of water, use coconut or oat milk. Keep in mind they may alter the taste a bit.

If you can’t get the GF baking flour, you can use GF all-purpose flour. Just be sure to add 1/4 tsp xanthan gum to help stabilize the dough.

If you added too much liquid to the dough and it’s become sticky, add in an extra TBSP of both flour and cornmeal and mix.

To make it grain free, use almond meal or flax meal instead of cornmeal and substitute all-purpose flour for a blend that’s grain free or use cassava flour. It will need less water to form the dough.

Keyword cornmeal dumpling, dairy free, festival, fried dumpling, gluten free, jamaican, jamaican dumpling, Jamaican festival, jamaican food, jamaican recipe, soy free, sweet hush puppy

Air Fryer Jerk Salmon

Air fryer jerk salmon is a great way to get lunch or dinner ready during the week. It’s ready in under 20 minutes, full of flavor and is perfect for meal prep. This recipe is Whole30 compatible, Gluten and Grain free, Paleo, and soy free.

What jerk seasoning do I use?

Whatever jerk seasoning or marinade you find will work as long as it’s compatible. You could even make your own and keep it in the fridge. I like to use A Dozen Cousins Jamaican jerk seasoning. It’s designed to marinate the protein in 5-10 minutes. Which is perfect for those busy weeknights when you don’t have time to let the protein marinate or if you forgot to set up a marinade beforehand. I added a bit of coconut aminos or coconut teriyaki to help stretch the marinade a bit as well as help give the salmon the traditional jerk color.

Does it matter what type of salmon I use in this recipe?

It does not! Get whatever salmon you can afford. In this recipe I used wild caught sockeye salmon. It was on sale and looked fresh, but Atlantic salmon would be just fine. Make sure when you go to purchase the fish that it doesn’t look slimy or has a strong fishy taste. Frozen salmon could be another option, just make sure it isn’t already seasoned and the ingredients are Whole30 compatible.

How long can I store air fryer jerk salmon in the fridge?

It never lasts long in our house, but at the maximum I will say 4-5 days. Be sure its stored in an airtight container and reheat in the air fryer for 3-4 minutes in 400 degrees Fahrenheit. It also freezes well.

Things to know about this air fryer jerk salmon recipe:

Check the salmon 5-7 minutes into cooking for doneness. Depending on the fish it could cook faster.
If you don’t have an air fryer you can use the convection setting on your oven or use a toaster oven.
If you don’t have a compliant jerk marinade, you can use a jerk dry rub. I recommend this one from All Seasoning.

Looking for another quick and easy weeknight dinner? Then check out this Chicken Chop Suey recipe.

Air Fryer Jerk Salmon

A quick weeknight Whole30 compatible dish. Ready in under 20 minutes.

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Prep Time 2

Cook Time 10

Course Main Course

Cuisine Jamaican

Servings 4

Equipment

Air Fryer
1 Mixing bowl
Tongs

Ingredients

1 pound Salmon fillet
1 package A Dozen Cousins Jamaican jerk seasoning
1 TBSP Coconut aminos or coconut teriyaki

Instructions

Cut salmon fillet into 1-inch strips.
Add salmon to a mixing bowl. then add coconut aminos/teriyaki and 1 packet of A Dozen Cousins Jamaican jerk seasoning.
Mix and evenly coat salmon with the marinade.
Preheat the air fryer to 400 degrees F. Once preheated, spray the liner with a compatible cooking spray.
Add salmon and brush on any leftover marinade.
Cook for 7 to 10 minutes. Check at 7 minutes for doneness.
Serve with your favorite sides and enjoy!

Keyword air fryer, gluten free, grain free, jamaican, jamaican food, jamaican jerk, jamaican recipe, jerk salmon, salmon, salmon recipe, summer, summer recipes, whole30

Jerk Chicken Caesar Salad

Jerk chicken Caesar salad is a Jamaican twist on a classic salad. It’s perfect on hot summer days when you want something delicious and flavorful but not in the mood to do a lot of cooking. Perfect salad to prep ahead for the week as well. This recipe is Paleo, Whole30 compatible and Grain Free.

Jerk chicken Cesar salad with plantain croutons. — Jerk chicken Cesar salad with plantain croutons

Grill vs air fryer?

I think the best flavor will come from the grill. However, an air fryer will work just fine. On hot summer days I don’t want to be outside in the heat and I don’t want to turn on the oven, so the air fryer is a great option. The croutons can also be made in the air fryer. I would recommend making those in the air fryer first then adding the chicken.

What type of plantains should I use for the croutons?

Green plantains are the perfect ones to use to make croutons. If it has a little yellow in it that’s fine. The riper they get the less crispy they will be. I would also recommend cutting them smaller to ensure they get really crispy. Check out the full recipe here.

What greens should I use to make the Jerk Chicken Caesar Salad?

Any sturdy green or lettuce will work for this jerk chicken Caesar salad recipe. I would lean towards the classic hearts of romaine, but it would be great with a radicchio and romaine mix. You could also try using kale. Stay away from more delicate greens like arugula or spinach.

Things to know about making a Jerk Chicken Caesar salad:

To keep the salad from getting too soggy, store the ingredients separately and add together when ready to eat.
I used the Paleo Caesar dressing from Sprouts. It’s also Whole30 compatible.
Save yourself time by using a pre chopped salad greens.
If you don’t have an air fryer or a grill the chicken can be cooked stove top or in the oven. You could even use a toaster oven.
If you want a parmesan cheese look to your salad, feel free to add some nutritional yeast.

Jerk Chicken Caesar Salad

A Jamaican take on a classic salad. Whole30, Gluten Free and Paleo.

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Prep Time 5

Cook Time 25

Course Salad

Cuisine Jamaican

Servings 2

Equipment

Air Fryer
2 Mixing bowls
1 Large skillet
1 Wooden spoon
Paper towels or Kitchen towels
1 Salad bowl
1 Cutting board

Ingredients

Air Fryer Jerk Chicken

1 pound Boneless skinless chicken thighs
1 TBSP All-purpose seasoning
1 TBSP Jerk seasoning
1 TBSP poultry seasoning
1 tsp salt
1 TBSP coconut aminos

Salad

1 10-ounce package Pre chopped hearts of romaine lettuce
1-1.5 TBSP Whole30 compatible Caesar dressing

Plantain Croutons

1 green plantain peeled and diced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp coconut oil melted
3 TBSP Coconut oil for frying

Instructions

Season chicken by adding all ingredients to a bowl and mixing to combine.
Preheat air fryer to 400 degrees Fahrenheit.
Preheat large skillet on medium. Once heated add 3 TBSP coconut oil.
Combine all remaining ingredients to make croutons (plantain, salt, garlic powder, onion powder. and 1 tsp coconut oil).
Add seasoned croutons to oil once hot and cook 7-10 minutes, stirring occasionally.
When air fryer is heated, add chicken and cook for 20 minutes, flip halfway through.
Remove croutons when golden (7-10 minutes) and place on a paper towel lined plate.
When chicken is done, remove to a cutting board and cut into bite sized pieces. Allow to cool for a few minutes (about 3 minutes).
Add romaine lettuce, jerk chicken, croutons and salad dressing to a salad bowl and mix. Add more dressing to your liking.
Serve and enjoy!

Notes

If you are meal prepping, store each component separately in an airtight container.

I used the Paleo Caesar dressing from Sprouts. It’s also Whole30 compatible.

Save yourself time by using a pre chopped salad greens.

If you don’t have an air fryer or a grill the chicken can be cooked stove top or in the oven. You could even use a toaster oven.

If you want a parmesan cheese look to your salad, feel free to add some nutritional yeast.

Keyword cesar salad, dairy free, entree salad, gluten free, grain free, jamaican, jamaican food, jamaican recipe, jerk chicken, jerk chicken cesar salad, lunch, salad, summer salad, weeknight dinner, whole30

Plantain Croutons

Plantain croutons are a great grain and gluten free alternative to regular croutons. Perfect for salads, the base of a hash or a side dish for any meal. They are quick to make and perfect for meal prep.

What ripeness should I use to make plantain croutons?

The ideal ripeness would be a green plantain. They are starchier, get crispier and will hold up to the salad dressing more. If the plantain has a bit of yellow in it that’s ok, just don’t use yellow or completely ripe plantains. They will not get as crispy as we need in a salad.

Can you make these ahead?

They sure can! They will store up to a week in the fridge in an airtight container. If adding to a salad, then I would recommend reheating them in an air fryer or skillet on medium heat for a few minutes to take the chill off but not get them hot.

Can these croutons be made in the air fryer or oven?

Absolutely. If cooking in an air fryer or oven, preheat to 400 degrees Fahrenheit and spray the liner with cooking oil. Cook for 7-10 minutes, shaking halfway through. Cooking them in the air fryer will have a bit of a different texture on the inside but will still be crispy just like cooking them in a skillet.

Things to know about these plantain croutons:

Plantains should not be left unattended. Keep a close eye and stir/shake them frequently as they can go from fine to burned in a second.
If you can, use coconut oil to pan fry these. If you don’t have coconut oil, avocado oil works great.
When cutting the plantain, remember they will shrink as they cook. Cut them slight bigger to compensate for the shrinkage.

What recipes go well with these croutons?

Try eating them with this Jerk Chicken Cesar Salad, Jerk Bacon or use them as a base in this Plantain Hash.

Plantain Croutons

Grain and gluten free alternative to croutons. Perfect in salads, a hash or as a side dish.

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Prep Time 5

Cook Time 10

Course Breakfast, Salad, Side Dish

Cuisine Jamaican

Servings 2

Equipment

1 Cutting board
1 Chef knife
1 Large skillet
1 Mixing bowl
Measuring spoons
1 Wooden spoon

Ingredients

1 green plantain peeled and diced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp coconut oil melted
3-4 TBSP coconut oil for frying

Instructions

Add plantain, salt, garlic and onion powder, 1 tsp melted coconut oil to a bowl and mix to combine.
Heat a large skillet on medium heat. Once heated, add remaining coconut oil.
Once oil is heated, add in seasoned plantain in a flat layer and fry, stirring occasionally.
When golden (7-10 minutes) remove to a paper towel lined plate to drain.
Serve as desired or store in an airtight container for up to a week.

Notes

Green plantains work best but if it has some yellow that’s ok. ⠀
Feel free to leave the seasoning out and 1 tsp oil to make it plain. ⠀
You can also add herbs halfway through cooking.⠀
Plantains shrink a bit while cooking. Keep that in mind when prepping your plantain.
This recipe can be doubled and tripled.
If cooking stovetop, do not leave unattended. Not even for a minute or you may miss your plantains and they burn.
You can enjoy as a snack or side dish.

Keyword air fryer, caribbean, caribbean food, croutons, dairy free, gluten free, grain free, jamaican, jamaican food, jamaican recipe, plantain, plantain recipe, soy free, whole30

Chicken Chop Suey

Chicken chop suey is a common Chinese food dish in Jamaica. This easy one pot meal is Whole30, paleo and gluten free. Perfect for nights where you don’t have enough time but are craving something delicious and flavorful.

How did Chinese food get introduced to Jamaica?

When slavery ended, indentured workers came from many areas around the world to the Caribbean to fill in the positions now empty on plantations. The Chinese were among the first to come to the island and they brought with them spices and recipes that have been integrated into Jamaican cuisine. Although they make up a very small group, there is still a population of Chinese people in Jamaica.

What is chicken chop suey?

Chicken chop suey is a stir fry of vegetables and chicken lightly marinated in soy sauce. In this recipe I used carrots, bell pepper and Bok choy. It is not uncommon that some people add celery, snap peas and cabbage. The beauty of a stir fry is that it’s a great way to use up ingredients you are most likely to have in your fridge. I used coconut aminos instead of soy sauce to keep it Whole30 but, if you are not doing a Whole30 you can use gluten free tamari.

Do I have to use Bok choy?

No, you don’t! While I have found it relatively easy to find, you can substitute it with cabbage. They are in the same family and have a similar taste.

What other proteins can I use?

Being a stir fry, you can use any ingredient you wish. While this is a chicken dish, you can easily use another type of protein. For meat eaters feel fry to try this with shrimp, sliced beef or pork. For those that are plant based, tofu or tempeh are a great option. Keep in mind that cooking times will vary, so adjust as needed.

What can chicken chop suey be served with?

Chicken chop suey can be enjoyed as a standalone dish but, it can also be served with a side dish. For Whole30/paleo it can be served with cauliflower rice, zoodles or spaghetti squash. Otherwise, it would be perfect over a bowl of white rice or even gluten free noodles.

Tips for making this dish:

To make your life easier get precut vegetables from the store. You could even use garlic powder instead of chopping fresh garlic.
Ask the butcher to cut the chicken into strips for you at the supermarket or, check to see if they have chicken strips already packaged on the meat shelf.
Since it is a stir fry, having everything prepped ahead of time is key.
If when you add the slurry in it becomes gummy, just add 1 TBSP of water and stir to help thin it out.
I used a nonstick pan to make this but if you have a wok that would be better. Use a high smoke point oil instead of olive oil.

Chicken Chop Suey

A Whole30 take on a classic Jamaican Chinese dish. Perfect weeknight meal that comes together in no time.

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Prep Time 5

Cook Time 15

Course Main Course

Cuisine Chinese, Jamaican

Servings 2

Equipment

Cutting board
Chef knife
Vegetable peeler
Mixing bowl
Large skillet
Wooden spoon

Ingredients

1 pound boneless skinless chicken thighs about 2 thighs washed, fat removed and sliced into strips
2 cups Bok choy chopped in large chunks
2 large carrots juliened
1 red bell pepper juliened
3 stalks green onion chopped
4 cloves of garlic chopped
3 TBSP coconut aminos, divided 2 TBSP for marinating and 1 TBSP during cooking
1 tsp salt
4 TBSP olive oil, divided in half
¼ cup water
1 TBSP tapioca flour

Instructions

Add chicken thighs to a mixing bowl.
Add 2 TBSP coconut aminos, salt, and garlic. Mix and set aside.
While chicken marinates, prep all the vegetables.
Heat a large skillet on medium heat.
Add 2 TBSP olive oil. Once hot add carrots and cook for 3 minutes, stirring occasionally.
Then add in bell peppers and Bok choy and stir to combine. Cook for 2 minutes.
Remove vegetables to a bowl.
Add remaining 2 TBSP olive oil. Once heated add green onions and sauté until the white parts are translucent (1 minute) stirring occasionally to avoid burning.
Increase heat to medium high then add chicken including leftover marinade. Cook chicken for 5 minutes stirring occasionally.
Reduce heat to medium and add remaining 1 TBSP of coconut aminos then stir to combine.
Mix together the water and tapioca flour to form a slurry. Pour the mixture in to the skillet and immediately stir to combine. The sauce should thicken after a minute or 2.
Once sauce is thickened, add in vegetables and mix for a minute. Turn off the heat.
Once all the vegetables are coated in the sauce, taste for additional seasoning then you're ready to serve.

Notes

Feel free to use chicken breast instead of chicken thigh.

When adding the slurry, add around the outer edge of the skillet.

If the slurry gets gummy, just a 1 TBSP of water at a time to help thin it out after you’ve added the vegetables back in. If this happens you should only need a tablespoon or 2.

If you cannot find Bok choy, use 2 cups of shredded cabbage instead.

Use 1.5 cups shredded carrots if you want to save time. you can also swap 4 cloves chopped garlic for 1 tsp garlic powder.

This dish is meant to be served on its own, however you can serve it with cauliflower rice or your favorite side dish.

To make it non-Whole30, marinate the chicken with 1 TBSP GF soy sauce (tamari) instead of the coconut aminos and omit adding the coconut aminos when the chicken is done cooking.

This recipe serves 2 people easily however, it can be stretched to feed 4 people if served with a side dish.

Keyword chicken, chicken chop suey, chinese, chop suey, jamaican, one pot, one pot recipe, weeknight dinner, whole30