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17 DISHES TO TRANSPORT YOU TO JAMAICA

Curried Chicken

If you’re looking to add a little Jamaican flavor to your summer cooking repertoire, we’ve got the recipes you need and will love all year round. From braised oxtail to ackee and saltfish, here are the classic Jamaican recipes you should be cooking now.

Grilled Snapper with Habanero and Scallions

Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe.

Curried Chicken

Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.

Braised Oxtail with Butter Beans

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices.

Pepper Pot Soup

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat.

Stamp and Go

These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor.

Fricassee Chicken

Though spiced in a familiar, jerk-like marinade, this chicken gets shallow-fried and then cooked down with caramelized aromatics until sticky and spicy-sweet.

Rosemary-Jerk Lamp Chops

Here, a classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb’s umami flavors.

COCONUT RICE AND RED BEANS

If you prefer, you can use canned red kidney beans in this satisfying side dish, served alongside Braised Oxtail with Butter Beans. Simply skip the first step and rinse one 15-oz. can of beans before adding them to the pan in step two.

Ackee and Saltfish

Ackee, Jamaica’s national fruit, is the highlight of this hearty sauté.

JOHNNYCAKES

These fluffy fried dumplings, served at the Wyndham Kingston Jamaica, are great alongside ackee and saltfish.

Banana Fritters with Cinnamon-Sugar and Rum

Use very ripe organic bananas for these silver-dollar-size fritters, as they will mash the best and create a smooth, sweet batter.

JAMAICAN JERK CHICKEN

Full of fiery chiles and warm spices, the all-purpose seasoning for this dish can be used as a rub on pork, goat, fish, and vegetables, as well as chicken.

Callaloo and Cheddar Quiches

Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.

Conch Soup

Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.

Hominy Porridge

Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.

Vegetable Run-Up

This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.

Jamaican Punch

Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era.

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