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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.
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A hearty, creamy, and richly spiced Jamaican cornmeal porridge flavored with cinnamon, coconut milk, and nutmeg. This gluten‑free comfort breakfast is perfect for feeding the whole family and can be sweetened to taste.

A rich, buttery pound cake flavored with rum, orange liqueur, and a hint of lemon. This traditional Jamaican‑style cake uses a true 1‑pound‑each ratio of butter, sugar, and flour for a dense yet tender crumb. Perfect for celebrations, birthdays, or a simple dessert with tea.

A traditional Jamaican black cake soaked in rum and wine, packed with dried fruits, nuts, and warm spices. This rich, moist holiday cake is baked low and slow with steam for a tender crumb and deep color. The recipe is updated for modern kitchens but stays true to the classic flavor that has been passed down through generations.

A traditional Jamaican fruit cake packed with dried fruits, warm spices, and a generous splash of rum, brandy, and grape wine. Made in nine different sized cakes, this rich, boozy dessert is perfect for holidays or special celebrations.

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.

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.