This is how we roast chicken on a stove top in Jamaica. Pot roast chicken is crispy, moist and succulent.
Jamaican brown stew chicken, sweet and delicious. I used brown sugar instead of browning
Jamaican creamy cornmeal porridge boiled with coconut milk.
Traditional Jamaican red peas soup with pig's tail, sweet potato and coconut milk. The key ingredients to make the Jamaican red peas soup are, red peas, water, coconut milk and either pig's tail or salted beef. The other ingredients are optional.
Oven-baked breadfruit, is delicious, especially when the breadfruit is "turn", as we say in Jamaica, meaning it is slightly ripened. Breadfruit is also called "breshay" by some Jamaicans. The best breadfruit to be roasted or baked is the yellow heart, meaning inside the breadfruit is yellow if you can't get the yellow heart use the white heart instead.
Peanut porridge is a traditional Jamaican breakfast dish, especially among Rastafarian.
Herbs and spices enhance the smell and taste of food. It is important to learn what proportions work best. Mild spices and herbs can be blended successfully, since each flavour will have a chance to come through. It is also very important not to mask a mild spice with a stronger one. In this video, I will share with you how to balance different flavour concentrations.
In Jamaica, cerasee is a very popular herb. The leaves and stem are usually boiled to make tea and taken for a number of ailments including hypertension, diabetes, parasitic worms, abdominal pains, and purging/detoxing the body and blood.