Feed & Teach
24 recipes converted from their YouTube cooking videos.
Jamaican Corn Beef and Cabbage
A flavorful Jamaican-style corn beef and cabbage made with canned corned beef, crisp cabbage, carrots, sweet pepper, and a touch of scotch bonnet heat. The recipe avoids excess water and adds the corn beef at the end for perfect texture. Served with traditional boiled sides like yam, green banana, or oats dumplings.
A Warm Jamaican Shrimp Soup for Cold Days
A warm, comforting Jamaican shrimp soup packed with sweet West Indian pumpkin, fresh field corn, simple flour dumplings, and succulent head‑on shrimp. Perfect for chilly weather and full of authentic Caribbean flavor.
Jamaican Homestyle Chicken
A quick, comforting Jamaican homestyle chicken (also known as stew‑down chicken or fry‑and‑cook‑down). Bone‑in pieces are seasoned, shallow‑fried for deep color, then simmered in a light tomato‑ketchup‑soy sauce gravy with aromatic vegetables. Served best with rice and peas.
Jamaican Green Seasoning
A vibrant, all‑natural Jamaican green seasoning made from fresh herbs, aromatics, and olive oil. Perfect for marinating meats, flavoring stews, soups, rice & peas, or any Caribbean dish. This recipe shows how to blend the herbs, store the seasoning, and keep it fresh for weeks.
Homemade Powdered Seasoning Blend
A vibrant, homemade powdered seasoning made from dehydrated onions, garlic, scotch bonnet peppers, ginger, herbs and spices. Perfect for seasoning meats, fish, vegetables or anything that needs a Caribbean kick.
Barefoot Rice and Peas
A humble Jamaican one‑pot meal of red peas cooked with salted beef and pigtail, fragrant green seasoning, coconut milk, and basmati rice. The dish is rich, nutty, and savory, perfect for feeding a family.
Jamaican Pepper Shrimp (Street Style & Saucy Variation)
A two‑part Jamaican pepper shrimp recipe that captures the authentic street‑food flavor with whole shrimp heads and shells, then steps it up with a saucy, loaded version. Quick, spicy, and bursting with sweet shrimp taste, perfect served hot with rice or bammy festival.
Jamaican Pork Pot Roast
A richly flavored Jamaican-style pot roast made with a bone‑in pork leg steak, marinated in soy sauce, allspice and thyme, then seared, caramelized, and slow‑braised with carrots, potatoes, ginger and aromatic herbs. Served with a thick, savory gravy perfect for Sunday dinner.
Jamaican Pepper Steak
A quick Jamaican‑style pepper steak that combines tender marinated sirloin tip with colorful bell peppers, carrots, onions and a rich, velvety soy‑based sauce. Finished with a touch of scotch bonnet heat and fresh scallion greens, this dish is perfect over white rice or rice‑and‑peas.
Jamaican Mixed Spice Blend (7‑Spice Mix)
A fragrant homemade Jamaican mixed spice blend featuring allspice, cinnamon, nutmeg, mace, cloves, ginger, star anise and orange zest. Perfect for Caribbean baked goods, spiced drinks and desserts. Made from scratch for maximum flavor and aroma.
Oven‑Baked Jerk Chicken with Sweet Potato Wedges & Pickled Veggie Slaw
A juicy, char‑red jerk chicken cooked in the oven, served with crispy fried sweet‑potato wedges and a bright, tangy cabbage‑carrot slaw. The recipe uses a homemade jerk marinade that can be prepared ahead for maximum flavor, and finishes with a sweet‑savory glaze made from the leftover marinade.
Jamaican Curry Goat with Steamed White Rice
A fragrant, spicy Jamaican-style curry goat simmered in coconut milk and served over fluffy steamed basmati rice, accompanied by a fresh crunchy salad. Perfect for a hearty dinner with authentic Caribbean flavors.
Seasoned Rice with Italian Sausage
A hearty one‑pot Jamaican‑style seasoned rice made with Italian sausage, coconut milk, tomatoes, corn and aromatic spices. Perfect for post‑hurricane cooking when fresh produce is scarce, this dish is filling, flavorful, and uses pantry staples.
Jamaican-Style Tamarind Sauce
A sweet‑and‑sour Caribbean sauce made from fresh tamarind pulp, dark brown sugar, ginger, honey, and a touch of Scotch bonnet heat. Perfect for drizzling over grilled chicken, fish, or any smoky meat.
Roasted Breadfruit Stuffed with Salted Mackerel Rundown
A hearty Jamaican dish featuring a whole roasted breadfruit hollowed out and filled with a rich, spicy salted‑mackerel rundown cooked in fresh coconut milk, tomatoes, okra and aromatics. The breadfruit is roasted on the stove, lightly charred, then finished on low heat with the flavorful stuffing inside.
Stout Braised Beef Short Ribs
Rich, melt‑in‑your‑mouth beef short ribs braised low and slow in a stout‑infused broth. The stout adds deep roasted notes while tomato paste, aromatics, and a splash of chicken stock create a velvety sauce perfect for serving over mashed potatoes, polenta, or dumplings.
Caribbean Snapper Fish Cakes
Crispy, flavorful Caribbean fish cakes made with tender snapper, aromatic herbs, and a light panko coating. Served with a tangy lime‑cilantro hot sauce, this bestselling appetizer from a Caribbean fusion restaurant is perfect for parties or a tasty snack.
Street Food Style Jerk Pork
A hearty Jamaican-inspired jerk pork made with fatty pork leg steaks, a fragrant homemade jerk marinade, and a splash of Red Stripe beer. The dish simmers low and slow for tender, juicy meat and is finished with fresh scotch bonnet and onions for a burst of heat. Perfect for a street‑food vibe and pairs well with fried festival or roasted breadfruit.
Jamaican Fruit Cake
A dense, rum‑soaked Jamaican fruit cake packed with plump raisins, prunes, maraschino cherries, black currants and mixed peel. The fruits are macerated in a blend of red wine, white overproof rum and fruit wine for two days, then folded into a buttery, spiced batter and baked low and slow. After baking the cake is sprayed with the same alcohol mixture and rested for 24 hours to develop its deep, festive flavor. Perfect for Christmas, weddings or any celebration.
Homemade Chicken Sandwich with Sesame Buns
A fully from‑scratch chicken sandwich featuring pillowy sesame‑seed buns, crispy fried chicken, a tangy mustard‑ketchup‑mayo sauce, buttery onion‑tomato sauté, melted cheese and optional Doritos crunch. Perfect for a weekend lunch or a BBQ showdown.
Authentic Jamaican Jerk Chicken with Festivals and Fried Plantains
A smoky, spicy Jamaican jerk chicken marinated in a beer‑infused sauce, grilled over pimento wood, served with sweet fried festivals and caramelized plantain rings. Includes a rich homemade jerk sauce and tips for grilling, marinating, and side‑dish preparation.
Jamaican Pressure Cooker Chicken Stock
A rich, aromatic Jamaican chicken stock made by roasting chicken backs and simmering them with classic Caribbean aromatics in a pressure cooker. The method locks in volatile flavors for a deep, savory broth that lasts up to a week in the fridge or four months frozen. Perfect as a base for soups, stews, sauces, or any dish that needs a boost of umami.
Escov Chicken Three Ways
A Caribbean-inspired feast featuring three different preparations of Escov chicken – crispy fried wings, grilled breast with rendered chicken fat, and ultra‑crisp panko‑breaded breast pieces – all served with a tangy, spicy escov sauce. The recipe includes detailed marinating, seasoning, and cooking steps, plus tips for safety, storage, and make‑ahead options.
Get Coconut Drops Right!
Traditional Jamaican coconut drops – sweet, crunchy candy made with shredded coconut, ginger, cinnamon leaves and a caramelized sugar coating. The recipe follows Grandma’s technique of using banana leaves for a natural non‑stick surface and achieves the perfect hard‑crack texture.