Sweet & Sour Fish - Chinese food “Jamaican Style”
The Jamaican motto "Out of Many One People" can also be modified for our cuisine to "Out of many one pot". The Chinese came to Jamaica in the mid-19th century as migrant workers. The Chinese influence on Jamaican cooking can be found in many of our cuisines. There is nothing like Chinese food “Jamaican Style”. Try our Sweet and Sour fish recipe.
Red Herring (Pick Up) - Recipe
Red Herring is favorite in Jamaica. This dish is done similar to "pick up salt fish
". It is called "pick up" because the red herring used in the dish is torn into small pieces after the bones have been removed - perfect for "picking up" with your fingers. Frying the fish pieces with onions, hot peppers, and ketchup (optional) gives just the right combination of salt and heat.
Susumba and Saltfish (Gully bean)
Susumba/Gully beans are a small green bitter berry that commonly grows wild on abandoned lands, backyards and in gullies in Jamaica. It is often cooked with saltfish/codfish or mackerel. It can also be cooked with soup or in rice. There are claims that susumba/gully beans are good for high blood pressure and the leaves are sometimes used as a home remedy for flu & colds.
Janga Soup - Jamaican Crayfish Soup
Janga is the name given by Jamaicans to fresh water crayfish (shrimps). Janga can be found in many Jamaican rivers and is cooked in various ways including the famous “Jamaican Peppered Shrimp”. It is also used in Jango soup which is said to be an aphrodisiac that provides long endurance for men.
Do you love Jamaican Escovitch? Do love your lobster? Do you love spicy food? We have just the recipe for you, Escovitch Lobster. Our easy step by step recipe is perfect for novice or expert cooks. Now you have spice up your life with Escovitch Lobster style !!!
Steamed Cabbage and Saltfish
Steamed Cabbage and Saltfish is typically served as a breakfast meal however it is the perfect meal for any time of the day.
Callaloo and Saltfish Recipe
Callaloo and Saltfish is a Jamaican favorite. It is served any day of the week but is popularly eaten for breakfast on a Saturday or Sunday morning. It is served with boiled green bananas, yam and flour dumpling.