Destination Jamaica

The Beautiful Island of Jamaica in Style…Once You Go, You Know!

Oven Baked Jerk Chicken March 3, 2011

Filed under: Information,Jamaica,Recipes — carter8613 @ 5:30 am
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Oven Baked Jerk Chicken



6 lbs Chicken cut into serving pieces
4 ounces escallion finely chopped
1 large onion finely chopped
12 pimento (allspice) seeds crushed
6 large cloves of garlic crushed and finely chopped
1 small Scotch Bonnet (or Jalapeno) pepper
2 tsp brown sugar
½ tsp fresh ginger finely chopped
2 ounces of fresh thyme or ½ tsp dried thyme
½ Tsp. Black pepper (or white pepper if desired)
1 Tbsp Lemon Juice

Clean and dry chicken.
Mix all spices and other ingredients together.
Coat chicken with spice mix.
Cover and leave to marinate for at least one hour.
Preheat oven to 350 degrees Fahrenheit.
Place marinated chicken in shallow baking dish.
Bake 45 minutes or until cooked through (180°F).

Makes: 12 servings


Recipe: Jerk Pork June 17, 2010

Filed under: Dining,Information,Jamaica,Recipes — carter8613 @ 5:30 am
Jerk Pork

Jerk Pork


  • 2  cups  coarsely chopped green onions
  • 1/2  cup  coarsely chopped onion
  • 2  tablespoons  white vinegar
  • 1  tablespoon  soy sauce
  • 1  tablespoon  vegetable oil
  • 2  teaspoons  kosher salt
  • 2  teaspoons  fresh thyme
  • 2  teaspoons  brown sugar
  • 2  teaspoons  chopped peeled fresh ginger
  • 1  teaspoon  ground allspice
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  ground cinnamon
  • 2  garlic cloves, minced
  • 1  to 4 Scotch bonnet or habanero peppers, seeded and chopped
  • 1  (1 1/2-pound) pork tenderloin, trimmed
  • Cooking spray


Place first 15 ingredients in a blender or food processor, and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side.

Open halves, laying each side flat.

Slice each half lengthwise, cutting to, but not through, other side; open flat.

Combine pork and green onion mixture in a dish or large zip-top plastic bag.

Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).


Recipe: Coconut ToTo May 25, 2010

Filed under: Dining,Information,Jamaica,Recipes — carter8613 @ 5:30 am
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Coconut ToTo

Coconut ToTo


  • ¼ butter
  • 3 cups flour
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3 tsps. Baking powder
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • 2 cups grated coconut
  • 1 cup Evaporated milk


  1. Cream butter and sugar.
  2. Add eggs and vanilla and beat for 2 minutes longer.
  3. Sift together flour, baking powder, cinnamon, and nutmeg.
  4. Add flour mixture, and coconut to butter and sugar mixture alternately with Evaporated milk.
  5. Spread evenly in greased shallow baking tin 8” x 12”.
  6. Bake at 400F about 30 minutes

Recipe: Jerk Chicken March 16, 2010

Filed under: Information,Jamaica,Recipes — carter8613 @ 4:00 am
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Jerk Chicken

Jerk Chicken



  1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
  2. Rub the chicken with the Jerk seasoning.
  3. Be sure to rub under skin and in cavities
  4. Marinate overnight.
  5. Grill at lowest possible setting over a low fire until done.
  6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
  7. Chop meat into pieces, and serve traditionally with hard-dough bread

Recipe: Coconut Drops March 3, 2010

Filed under: Jamaica,Recipes — carter8613 @ 1:49 pm
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Coconut Drops

Coconut Drops

I cup chopped ginger
2 cups of brown sugar
3 cups of freshly chopped coconuts
3 cups of water


1. Chop a quarter of a pound of pealed fresh ginger that has been cut into small pieces in a blender using the chop setting. Use only enough water to make the blender operate smoothly.

2. In a large uncovered cooking pot mix one cup of this chopped ginger and water, 2 cups of brown sugar, 3 cups of firmly packed coconut and 3 cups of water. Bring to a rapid boil and reduce the flame to
medium to high. Allow the mixture to cook until it thickens. Reduce the flame to low to medium.

3. Use a large spoon to continuously turn the mixture to prevent it from burning or sticking to the cooking pot. The idea is to cook the mixture until the sugar begins to caramelize.

4. When sugar begins to form at the bottom of the cooking pot and it is very difficult to turn the mixture with the spoon, reduce the flame to the lowest setting. Use a tablespoon to spoon the mixture and drop it onto the smooth side of aluminum foil or into a baking pan.

5. You may use more fancy methods such as special forms to shape the drops in any desired shape. Allow to cool.


Recipe: Sweet Cassava February 26, 2010

Filed under: Jamaica,Recipes — carter8613 @ 10:53 pm
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Sweet Cassava

Sweet Cassava


  • 2 medium sweet cassava
  • 2 cups brown sugar
  • 2 eggs beaten
  • 1 whole grated nutmeg or 2 teaspoons
  • 3 oz. Margarine
  • 2 cups coconut milk
  • ½ cup raisin
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • ½ cup warm water


  1. Preheat oven to 350 degrees
  2. Wash and grate cassava with a fine grater
  3. Combine the cassava, coconut milk, sugar, nutmeg, cinnamon and mix
  4. Combine this and the rest of the ingredients with the beaten eggs and mix.
  5. Slowly add the ½ cup of warm water and stir well
  6. Bake in greased baking tin for once over
  7. Serve warm with additional golden sauce (see recipe below) or caramel spooned over individual servings.

*Golden Sauce*


  • 3 teaspoon butter
  • ½ cup sugar
  • 1 cup whipping cream


  1. Combine butter and sugar in a medium pan.
  2. Cook and stir over low heat until the butter is melted.
  3. Add cream and stir in cream
  4. Bring to a boil while stirring.
  5. Stir uncovered until the sauce has thicken
  6. Serve with pudding or refrigerate.
  7. If refrigerated reheat when serving

Jamaican Pumpkin Rice February 19, 2010

Filed under: Jamaica,Recipes — carter8613 @ 11:53 pm
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Jamaican Pumpkin rice


•2 cups uncooked white rice
•½ lb. Cod fish/salt fish
•½ lb diced pumpkin
•2 tsp. Vegetable oil or Olive oil
•1 medium onion (chopped)
•3 ½ cups water
•Salt (to taste)
•Black pepper
•A sprig of thyme
•2 stalk scallions, chopped
•2 -3 tbsp butter or margarine
•1 Scotch Bonnet Pepper (Optional – used to taste )


1.Soak (6 hours) or boil Cod fish/salt fish to remove most of the salt

2.Drain the water

3.Remove the Cod fish/salt fish and place in a dish.

4.”Pick up” (break in to small portions and remove any bones) Cod fish/salt fish and Set aside

5.Peel pumpkin and dice

6.Add to water and boil for 10 minutes.

7.Add vegetable oil while boiling.

8.Cook until pumpkin is fully cooked (soft…easily mashed with a fork).

9.Add rice and all the other ingredients except the Scotch Bonnet Pepper.

10.Mix while it’s cooking to distribute the color

11.Add the whole Scotch Bonnet Pepper after 20 minutes on top of the rice. If you want spicy rice dice the Scotch Bonnet Pepper and add directly to the rice & mix.

12. Steam for 25-30 more minutes or until done.

13.Taste to ensure that the rice is seasoned

14.Serves 4 -6 people.