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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.
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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.

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.

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.

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.

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 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.