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The Finest Caribbean Foods Since 1982

5 Delicious Jamaican Foods You Wish You had In Front of You Right Now

Ackee and saltfish

Jamaican cuisine is a melting pot that reflects the diversity of its citizens’ origins. European, African, and Asian traditions met here and created something new and delicious.

Whether you’re yearning for a taste of home, or you’re just curious about testing out some island flavors, these recipes will transport you to the white sandy beaches of Jamaica.


Ackee and Saltfish

Ackee and saltfish is considered the national dish of Jamaica. It is just the right combination of hearty, tasty and affordable that makes it popular and accessible to everyone.

It is traditionally paired with rice, fried dumplings or ground provisions. Here’s how to make it...


• 1/2 lb CEG Salted Cod Bits
• 1 can JCS Ackee (19 oz)
• 1/2 large onion chopped
• 2 tomatoes, diced
• 1 stalk escallion chopped
• 3 tbsp oil
JCS Black Pepper to taste

Soak the CEG Cod bits overnight, or, if you’re in a hurry, for at least 30-40 minutes. Then place the cod bits in fresh cold water, bring it to a boil, and drain it. Repeat the same procedure again, and then set it aside. Saute the onions, tomatoes and escallion, and then add the cod bits to the mixture, and allow the flavors to blend in the pan for a short while.

Drain the ackees and stir them into the saute mixture. Leave it to simmer for five minutes, and add fresh ground pepper to taste. Enjoy!

Callaloo & Saltfish

Callaloo is another staple in Jamaican cooking. Add Salt fish/Cod fish to the dish and you will have a succulent mixture of flavor. It’s perfect with fried dumplings for breakfast, bread for lunch, or rice for dinner.


• 1 can JCS Callaloo
• 1/2 lb. Saltfish (codfish)
• 1 sprig thyme
• 2 teaspoons JCS Garlic Powder
• 1 tablespoon margarine or vegetable oil
• 1 scotch bonnet pepper
• 1 medium chopped onion
• 1 tsp. JCS Black Pepper
• salt to taste
• 1/4 cup water

Soak the fish in water overnight to get some of the salt out. If you’re in a hurry, you can briefly boil it, discard the water, and boil it again before removing and flaking the fish. Then rinse the JCS callaloo in cold water and chop it small before setting it aside.

Saute the pepper and onion in a saucepan in oil and add the flaked fish as the onion caramelizes. Then fold in the callaloo along with the water. Let it simmer for a few minutes and season to taste. It’s important not to overcook the callaloo, so always pull it off the heat before it starts to turn brown.

Curry Goat

Goat is one of the most underappreciated meats of the western world because of its strong flavor and typically tough texture. This bad reputation, however, isn’t well deserved. Properly prepared goat makes a delicious curry, such as what you’ll get using this excellent recipe...


• 3 lb. Goat Meat (cut up in bite size pieces)
• 1 Large Onion (chopped)
• 2 cloves Garlic (chopped)
• 1 Scotch Bonnet Pepper (chopped and seeded)
• 4 oz. JCS Curry Powder
• 1 oz. Cooking Oil
• 1 oz. JCS Black Pepper
• 2 tbsp. Salt
• 4 sprig. Thyme
• 1/2 oz. Vinegar
• 6 Pimento Seeds (Allspice)

Wash the goat meat with vinegar, rub in all the seasonings and let then it sit in the refrigerator for an hour to let the flavor soak in a bit. Heat some cooking oil in a saucepan, and add 1 oz. of curry powder to the hot oil. Stir until the mixture’s color starts to change, and then add the meat. Stir for two minutes to keep it from burning. Now add an ounce of water, and continue stirring until the meat begins to flex slightly.

Lower the heat to medium, add 2 cups of water, and leave it to simmer for about 40 minutes. Stir every 15-20 minutes, and make sure that there’s enough water in the pot to keep the meat covered.

When the meat is soft, add the remaining seasonings, and let the pot simmer for another 15 minutes. By the time the stew is done, most of the water should have evaporated out. You can thicken the sauce by adding breadcrumbs or potatoes at the same time as the remaining seasonings.

Oxtail & Butter Beans


This classic Caribbean dish is comfort food at its best and it is a hearty meal made with affordable ingredients. Succulent flavors come alive when this dish starts to boil. Leave your windows closed, you may be forced to share with the neighbors.


 Est. time: 3 hr Yield: 6

• 2 lbs oxtail
• 1/4 cup cooking oil (or less for desired frying consistency)
• 5 cups water
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 sprig thyme
• 3 slices hot pepper (optional)
• 2 cans of JCS Butter Beans
• 2 tbsp. of JCS Spicy Jerk Ketchup
• 1 pinch of salt
• 2 tbsp. JCS Oxtail & Stew Seasoning

Season oxtail with JCS Oxtail & Stew Seasoning and allow to marinate for at least an hour in a covered container in the refrigerator. Heat cooking oil on medium in a heavy saucepan or, to save time, use a pressure cooker. Brown oxtail in oil on all sides. Add 4 cups of water and bring to a boil. Cover pot and cook on a low simmer for 2.5 hours or until meat is very tender. If using a pressure cooker, make sure to put enough water to cover meat and cook for 30 minutes or until tender. Add JCS Spicy Jerk Ketchup, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and butter beans. Lower heat, cover and simmer again for 10 minutes. Best served with rice and peas.

Jerk Chicken


Jerk Chicken is the one chicken dish that won’t have anyone commenting “tastes like chicken”. Jerk chicken, like jerk anything, is packed with hard hitting spices and unforgettable flavor that’ll have you coming back for seconds every time.


• 6 green onions, chopped
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• 3/4 cup CPC Mushroom Soy Sauce
• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 2 tbsp brown sugar
• 1 tbsp JCS Dry Thyme
• 1/2 tsp JCS Chicken Seasoning
• 1 tbsp JCS Garlic, Escallion & Allspice
• 1 1/2 pounds skinless, boneless chicken breast halves
• JCS Jerk Seasoning 10oz

Start out by making your jerk mixture. To do this you’ll want to blend together everything except the chicken in a food processor or blender. Don’t add water if it won’t blend right away, just keep turning it off and on till it works. You want to get a thick paste.

Taste your mixture, and add salt or hot peppers to get the desired flavor. Now grab your chicken breast and add a few small cuts with a sharp knife to help the marinade get into the meat. Thoroughly slather the jerk mixture all over the meat, and leave it in the refrigerator overnight.

To get the real traditional flavor you should grill the chicken over indirect heat with some wood chips in the grill to add a bit of nice smoky flavor. If that’s not an option, bake them in the oven at about 300 degrees fahrenheit. Jerk chicken goes great with rice & peas, festival, hard dough bread, or vegetables. The possibilities are endless!

Trouble finding those specialized Jamaican ingredients? You can get all those hard-to-find foods at our online store. Have fun cooking, and enjoy your delicious taste of island paradise.

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