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Jamaican Rice and Peas Recipe

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Jamaican Rice and Peas Recipe

Jamaican Rice and Peas for dinner

Jamaican Rice and Peas served.

Jamaican Rice and peas is the staple of every Jamaican Sunday dinner. The 2 things you can be sure of in Jamaica are sunshine, and rice and peas on Sunday. This delicious dish was first introduced to the island by the slaves that came from West Africa centuries ago. The recipe has changed a little since then, by using ingredients found on the island, such as thyme, and pepper.

My grandmother would scoff at me for using canned coconut milk instead of the fresh coconut milk she used. If only I had a coconut tree in NJ which I could get my own fresh coconuts, LOL. Enjoy your Sunday rice and peas.

Jamaican Rice and Peas for dinner
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5 from 3 votes

Jamaican Rice and Peas

This easy to follow recipe will have you cooking like a Jamaican in no time flat. If you're a Jamaican, you better know how to cook rice and peas.
Prep Time1 hr
Cook Time45 mins
15 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: Jamaican
Servings: 6
Calories: 476kcal
Author: https://myjamaicanrecipes.com/

Ingredients

  • 2 cups long grain white rice (brown rice can be substituted)
  • 3/4 cups unsweetened coconut milk
  • 3 stalks scallions (AKA green onions)
  • 1 clove garlic chopped
  • 1 whole scotch bonnet pepper (AKA habanero) chopped
  • 1 3/4 cups dried kidney beans canned kidney beans can be used as a substitute
  • 2 springs thyme dried
  • 1/2 tbs black pepper
  • 1/2 tbs salt
  • 7 whole allspice seeds (AKA pimento seeds)

Instructions

  • The first thing you must do if you're using dried kidney beans is to make sure you soak them overnight in a bowl of water. This softens the texture of the beans. I prefer dried beans, but you can use the canned kidney beans instead. Drain the water from the beans and rinse thoroughly with water.
  • Place your beans in a medium saucepan, add about 3 cups of water and boil for about 1 hr under a medium flame. Your beans should now be tender (test by sticking a fork into one of them). 
  • While your beans are simmering, you can now add your unsweetened coconut milk, and stir for about 5 minutes.
  • Then you add your chopped garlic, scallions (green onions), thyme, allspice seeds and scotch bonnet pepper.
  • Add your salt and pepper to the mix
  • Stir under a medium-high flame for about 5 minutes or so. Then you can add your rice and cook until the rice is cooked and fluffy, which takes about ½ hr to 40 minutes. There you have it, delicious Jamaican rice and peas.

Notes

Please check out this very useful video from http://caribbeanpot.com/

Nutrition

Serving: 01 | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Calories: 476kcal | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

 

Jamaican Oxtails Recipe

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Jamaican Oxtails Recipe

Jamaican Oxtail served for dinner

Jamaican Oxtail dinner.

Jamaican Oxtails is one of the most popular Jamaican recipes. It is delicious and easy to make. This dish has European origins, as it was introduced to the island by the British many centuries ago. The British used to enjoy oxtail soup with vegetables in the 17th century and brought it to Jamaica when they arrived. It has since been synonymous with Jamaican cuisine ever since. This is my Jamaican oxtail recipe which I’ve used to feed many satisfied palates. Let’s get going, and learn how to cook Jamaican oxtails.

Jamaican Oxtail served for dinner
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4.43 from 7 votes

Jamaican Oxtails Recipe

This tasty dish is loved and served worldwide, While I'm sure all the recipes are delicious, there is something special about Jamaican oxtails.
Prep Time30 mins
Cook Time1 hr 30 mins
15 mins
Total Time2 hrs
Course: Main Course
Cuisine: Jamaican
Servings: 4
Calories: 721kcal
Author: https://myjamaicanrecipes.com/

Ingredients

  • 2 lbs oxtails (chopped into small to medium pieces)
  • 2 tbsp vegetable oil may be substituted with olive oil
  • 1 tbsp black pepper
  • 1 whole yellow onion cut in half moon slices
  • 2 cloves garlic chopped
  • 1 whole scotch bonnet pepper (chopped and de-seeded)
  • 1 tsp paprika
  • 2 stalks scallions chopped (AKA green onions)
  • 7 whole allspice seeds AKA pimento seeds)
  • 1 1/2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 can butter beans
  • 1 tbsp browning sauce

Instructions

  • The first thing you want to do is clean your oxtails. You start by trimming the excess fat from your chopped oxtails with a knife. You then soak them in a solution of lemon juice, and water, you can also use salt, or white vinegar as a substitute for lemon juice.Let the oxtails sit in this solution for about an hour. You then rinse the oxtails in fresh water. Your oxtails are now ready to be seasoned
  • In a large mixing bowl, add 1 tablespoon of black pepper to your oxtails. You then add 1 teaspoon of paprika, add your chopped onion, scallions (green onions), chopped garlic, scotch bonnet (habanero) pepper, thyme, and allspice seeds. Add Worcestershire sauce and browning sauce to your oxtails. Rub vigorously until your oxtails are completely coated and infused by the seasonings you've just added. Let sit for 1 hour (overnight is ideal for a proper marinade).
  • Add 3 tablespoons of vegetable oil to a large saucepan under a medium flame. When the oil becomes hot (approximately 5 minutes), place your seasoned oxtails in the saucepan until your oxtails become brown (approximately 5 minutes). 
  • Add 3 cups of water and add your beef bullion cube. Stir occasionally and let cook under a medium flame for about 2 hrs while stirring intermittently. Add the butter beans (remember to drain the water from the can) after about 1/ ½ hr. Let simmer and add a little water if needed. You have just made Jamaican oxtails. Enjoy and don't forget to share it.

Video

Notes

Serve with White rice, or traditional Jamaican rice and peas and a side salad.
 
 

Nutrition

Serving: 01 | Sodium: 551mg | Calcium: 86mg | Vitamin C: 5mg | Vitamin A: 131IU | Sugar: 5g | Fiber: 5g | Potassium: 426mg | Cholesterol: 249mg | Calories: 721kcal | Saturated Fat: 18g | Fat: 37g | Protein: 75g | Carbohydrates: 20g | Iron: 11mg

Jamaican Curry Chicken Recipe

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Jamaican Curry Chicken Recipe

Curry Chicken for Dinner

Curry Chicken Served

Home

This recipe is one of my favorites. This is how you make a traditional Jamaican curry chicken dinner. Curry chicken was first introduced to Jamaica by Indian immigrants who brought many different spices and even fruits to Jamaica. This has been a staple of almost every Jamaican home for centuries. You can now add a Jamaican curry chicken recipe to your recipe Rolodex.

Curry Chicken for Dinner
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5 from 1 vote

Jamaican Curry Chicken recipe

This is one of the quickest and easiest recipes you will ever make. This is fast and delicious and will have your family asking for more. This recipe is one of my favorites. This is how you make a traditional Jamaican curry chicken dinner. Curry chicken was first introduced to Jamaica by Indian immigrants who brought many different spices and even fruits to Jamaica. This has been a staple of almost every Jamaican home for centuries. You can now add a Jamaican curry chicken recipe to your recipe rolodex.
Prep Time30 mins
Cook Time40 mins
15 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Jamaican
Servings: 10
Calories: 252kcal
Author: https://myjamaicanrecipes.com/

Ingredients

  • 3 lbs chicken parts
  • 1 whole yellow onion chopped
  • 1 whole tomato sliced in half moon slices
  • 1 whole sweet pepper chopped
  • 1 tbsp black pepper
  • 3 cloves garlic chopped
  • 1 whole scotch bonnet pepper chopped (AKA habanero)
  • 4 tbsp yellow Jamaican curry powder
  • 4 tbsp vegetable oil can be substituted with olive oil
  • 2 cups water
  • 3 whole small potatoes chopped
  • 3 whole small to medium carrots chopped

Instructions

  • Start preparing your chicken by cleaning and washing it. You can use lemon juice, salt, or white vinegar in a bowl with water to clean the chicken. Remove all excess fat from chicken. Rinse chicken with water after cleaning
  • Begin seasoning the chicken by adding 2 tablespoons of curry powder and 1 tablespoon of black pepper. You can then add your chopped scallions (green onions), garlic, onion, green pepper, scotch bonnet pepper (habanero) and rub vigorously into the chicken until the all pieces are coated with your seasonings.
  • Add 4 tablespoons of vegetable oil to a heated saucepan (medium flame) then add 2 tablespoons of curry powder to the heated oil . Let it cook for about 3 minutes.
  • You then add your chicken to the saucepan, cover, and let cook for about 15 minutes (stirring occasionally). Add in 2 cups of water then add 1 sliced tomato, 3 sprigs of fresh thyme, the cubed potatoes, and carrots and let cook for 35 minutes.

Notes

Please check out this video from https://cooklikeajamaican.com/amp/
 

Serve with white rice, or traditional Jamaican rice and peas, with a side salad. In Trinidad and other islands, it is also served with roti.
 

Nutrition

Serving: 01 | Sodium: 69mg | Calcium: 18mg | Vitamin C: 5mg | Vitamin A: 331IU | Sugar: 1g | Fiber: 1g | Potassium: 230mg | Cholesterol: 69mg | Calories: 252kcal | Saturated Fat: 8g | Fat: 19g | Protein: 18g | Carbohydrates: 1g | Iron: 1mg

About Me: How To Cook Like A Jamaican

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This is my story

My name is Court, and one of my all-time favorite pastimes is eating and making the delicious food of my home island Jamaica. I enjoy food from all 4 corners of the world, but Jamaican, and West Indian food has a special place in my heart (and my palate). My love affair with Jamaican food goes back to my childhood, where I spent the 1st 9 years of my life. In Jamaica, there is such a diverse mix of cultures (African, Indian, European, Asian, Native and Indigenous tribes), and ethnicities, that over the years, the cuisine of the island became an amalgam of all these wonderful cultures).

My grandmother who was of Indian descent was hands down the best cook that I have ever known. There was nothing that she couldn’t cook. She seemed to have a Rolodex of recipes in her head. I never saw her refer to a written recipe, ever! I was amazed at how she could have 4 pots on the stove, a cake in the oven, all the while, scolding the grandkids to get out of her kitchen while she was cooking. She never scolded me though, because I, unlike my siblings and cousins was always willing to lend a helping hand with the cooking, while their interests laid in stealing from the pot. That was my introduction to learning how to cook real authentic Jamaican food, like curry chicken, curry goat, Jamaican rice and peas, oxtail, jerk chicken, and so many other delicious and wonderful dishes.

I made sure to pay attention to all the ingredients she used, the measurements, the time it took to cook, as well, as the type of cookware required for the different dishes. I, unlike my grandmother, decided to document these Jamaican recipes, which fed so many family members, friends. The beauty of a Jamaican recipe is that the same dish may have 100 different ways to cook it, but the end result is the same, a delicious meal. I plan to teach anyone who has ever been interested in cooking Jamaican food, how to make a real authentic Jamaican meal. We will also explore recipes from other islands of the Caribbean. My recipes are easy to follow and will teach you how to cook like a Jamaican. I will share my Jamaican curry chicken recipe, my Jamaican oxtail recipe, and so much more. You will be the hit at your next dinner party, BBQ, or your own dinner table when you serve up a real authentic Jamaican meal. Sit back, relax, and welcome to my Kitchen, where there’s always an extra place at the table for you.