Jamaican Cookery

The Real Way to Boil Jamaican Field Corn: A Taste of the Island If you grew up in Jamaica, the smell of boiling corn at the roadside or in your grandmother’s kitchen is a memory you can't forget.  Long before we had imported sweet corn in the supermarkets, our ancestors, the Tainos, were cultivating corn  Corn used to be even more central to our daily meals, for example, corn dumplings or cornmeal porridge are still a massive part of our culture today. In this post, I’m breaking down the traditional way to boil Jamaican Field Corn . Jamaican field corn is tougher than the imported ones that we called sweet corn, but it's packed with way more fibre and isn't nearly as sugary. Plus, buying local is a better deal! Right now, you can grab 3 cobs of local corn for about $600 JMD in the market, whereas the imported ones will run you $650. How to Shop Like a Pro at the Market Don’t just grab the first cob you see. To get the best boil, look for these signs: The Silks: You wan...

 In many Jamaican homes, Sunday morning breakfast isn’t rushed. It’s slow, filling, and meant to hold you until afternoon. One of those breakfasts is fry-up salted mackerel , often served with cooked dumplings, ground provisions, and a hot cup of bush or mint tea. It’s simple food, but it carries tradition. Salted mackerel is different from tin mackerel. It has a firmer texture and a deeper, saltier flavour, which means it needs proper preparation before cooking. Some people boil salted mackerel to remove the salt, but in my experience, even after boiling, the bones can still taste extremely salty. That’s why I prefer to soak the mackerel overnight , changing the water once. This method removes excess salt more evenly and keeps the fish from breaking apart. Using fresh salted mackerel also makes a big difference. After soaking, cleaning, and slicing, the mackerel fries up nicely and absorbs the seasonings without becoming mushy. You can slice it into chunks like tin mackerel or...

If you want to know the secret to a perfect Sunday dinner, you have to start at the market. While most people today grab a bag of imported dried red kidney beans, the true, old-school Jamaican Rice and Peas is made with local red peas. These are the fresh, vibrant beans still in their pods that you see bundled up in the market stalls early in the morning. I always tell my readers at  jamaicancookery.com : if you can find them, buy them! Currently, a bundle costs between  $300 and $350 JMD  depending on your seller. You have to get there early, though, because more and more Jamaicans are reverting to using these local peas for their superior flavor and texture. Unlike imported dried beans that require hours of soaking and long boiling times, fresh local red peas are naturally soft. They cook to perfection in 30 minutes or less , releasing a deep, natural pigment that gives the rice that authentic reddish-purple hue we all love. In this post, I'll show you how to handle the...

 Hey food lovers! Today, we're diving into a beloved Jamaican classic: "French Fried" chicken. Now, if you're not from the island, you might be thinking "deep fried," but for us, it's all about that unmistakable crispy coating and juicy interior that we lovingly call "French fried. In Jamaica, we have a specific way of talking about food. If you hear someone talking about "French Fried" chicken , don't go looking for potatoes! In our culture, "French Fried" is the traditional term for that perfectly golden, crispy, deep-fried chicken that is a staple at Sunday dinners, weddings, and roadside shops across the island. Today, I’m sharing a secret I’ve perfected on jamaicancookery.com : how to get that authentic "French Fried" look and crunch using your oven . This isn't your average baked chicken, it’s a high-crunch, low-oil masterpiece that will have your family asking which deep-fryer you bought.  The Scienc...

The ultimate creamy Jamaican oats porridge,  thick, smooth, and infused with the natural aroma of fresh cinnamon leaves and rich coconut milk. Oats porridge is what Americans call oatmeal, though the preparation in a Jamaican kitchen is totally different! While it might not be as famous as cornmeal or peanut porridge, in our house, Foska oats are a permanent cupboard essential. Nothing starts a morning better than a warm, smooth bowl of oats. I make mine with fresh cinnamon leaves and rich coconut milk for a finish that is truly nice.  Because this recipe uses coconut milk and coconut condensed milk , it is 100% Dairy-Free and Vegan-friendly , making it perfect for anyone looking for a heart-healthy, plant-based breakfast. Doctors always encourage us to eat more oats to help with high cholesterol, and with this creamy Jamaican twist, you won’t even feel like you’re eating health food Prep time: 2 minutes Cook time: 15 minutes Servings: 2 Key Ingredients: Foska Oats, ...