If Ackee & Saltfish is Jamaica’s national dish then fried dumplings ought to be our national side dish. Fried dumplings and festivals (a sweet fried cornmeal dumpling) are commonly served alongside so many entrees it might be easier to list the ones that it doesn’t accompany.
The sorrel drink recipe below is super easy to make. If you can boil water and stir a cup you will have no problem at all. In Jamaica, Trinidad and throughout the English speaking Caribbean sorrel is served religiously at Christmastime. In recent years sorrel has shown up in tea bag form in many grocery […]
What’s in a Name? The ‘red peas’ in the name refers to red kidney beans that give the soup its signature color. We call most beans peas. It’s a Jamaican thing. Traditionally a hearty portion of dried kidney beans are slow cooked with fresh herb and cured meat until the meat and beans are tender. Common […]
The only difference between this Jamaican rice porridge recipe and it’s cousin the more popular rice pudding is the consistency of the finished dish. Rice is one of the many varieties of porridge commonly served for breakfast in the Caribbean. Thick and sweet, rice porridge is laced with fragrant spices like nutmeg, cinnamon and vanilla. […]
The first time I made cassava pone I was on a desperate quest to find recipes from other Caribbean nations beside Jamaica. You see, I was on the verge of finishing up up first cookbook Nyammings: 88 Authentic Caribbean Recipes. My research led me to this gluten free pudding like Trinidadian/ Guyanese confection. There are […]
