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Ital Stew January 19, 2010

Filed under: Jamaica,Recipes — carter8613 @ 6:55 am
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Ital Stew

Ital Stew

2 C dried beans (any kind)
2 medium Idaho potatoes
1 C diced yellow yams
2 medium sweet potatoes
12 medium okra
2 C fresh corn (cut kernels off cob)
3 medium carrots
3 stalks of scallions
3 cloves fresh garlic
1 small green Scotch bonnet (habanero) pepper
3 C natural coconut milk
1 T soya margarine
7-12 pimento seeds (allspice)
7-12 pimento seeds (allspice)
3 pieces fresh thyme
2 C whole wheat flour
Fresh cilantro (garnish)


 1.Soak beans in distilled water overnight to remove the gas.

2.Chop garlic and thyme and dice remaining vegetables.

3. Put beans to boil with scallions, pimento seeds, thyme, garlic, and pepper.

4.Add coconut milk to boil along with beans until fully cooked, then add vegetables to the pot.

5. Knead flour with a little water to make small dumplings (spinners).

6.Add spinners to pot and boil until cooked.

7. When stew starts to thicken, add soya margarine and simmer to flavor.

8. Garnish with cilantro.


Serve with  rice and a salad.





Recipe: Roast Beef January 12, 2010

Roast Beef

Roast Beef


  • 1 medium rib eye
  • 1 small onion
  • 2 gloves garlic
  • Thyme
  • Scallion
  • Crushed pimiento seeds
  • ½ hot scotch bonnet pepper
  • Pick-a-pepper sauce
  • Paprika
  • Corn starch
  • Soy Sauce
  • Ketchup
  • Oil
  • Salt & Black pepper


       1. Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.

  1. 2. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
  2. 3. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
  3. 4. Let stand for a while.
  4. 5. Heat oil in skillet, shake excess seasoning off. Add meat.
  5. 6. Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
  6. 7. Keep adding water until cooked.
  7. 8. When cooked, remove from skillet to make gravy.
  8. 9. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas

Recipe: Red Stripe Chicken October 16, 2009

Filed under: Information,Jamaica,Recipes — carter8613 @ 6:30 am
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Red Stripe Chicken

Red Stripe Chicken

Ingredients :

  • ¼ cup vegetable oil
  • 3 pounds  chicken
  • 2 cups canned coconut milk/cream
  • 1 cup Red Stripe beer 
  • 1 Large onion (chopped)
  • 1 large green bell pepper
  • Salt and pepper


  1. Cut the chicken into serving pieces
  2. De-deseed green bell pepper and chop up onion
  3. Heat vegetable oil in Dutch pot
  4. Brown the chicken in oil (both sides)
  5. Remove the chicken
  6. Pour off some of the oil.
  7. Leave 2 table spoon of oil in the pot
  8. Return the chicken to the pot
  9. Add the coconut milk and red strip beer
  10. Once the pot is boiling reduce to heat to a simmer
  11. Cook for 30 minutes
  12. Add  onion, bell pepper
  13. Add salt and pepper to taste
  14. Let simmer for 15-20 minutes as the liquid reduces and thickens.
  15. If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
  16. Serve while hot
  17. Serving size 4-6

Recipe: Curry Goat October 12, 2009

Jamaican Curry Goat

Jamaican Curry Goat



  • 3 lbs of goat, cut into 1 inch cubes
  • 1 lime
  • 1 large onion
  • 6 cloves of garlic, finely chopped
  • 2 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp thyme leaves
  • 1/4 tsp finely chopped scotch bonnet pepper
  • 2 tbsp canola or vegetable oil
  • 1 tsp sugar
  • 5 green onions, chopped
  • 2 tsp curry powder
  • 2 potatoes, peeled and cut into 1/2 inch cubes



  • Squeeze the lime juice over the goat, let it sit for a couple of minutes and then rinse with cold water
  • Drain off excess water
  • Place the goat in a seal-able container and add the onion, garlic, salt, black pepper, thyme and scotch bonnet pepper
  • Wearing rubber gloves, rub teh spices into the goat with your hands
  • Marinate, covered and refrigerated for 1 to 2 hours
  • In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown
  • Add the goat with marinade, green onions and curry, stir thoroughly
  • Cover the pot, reduce the heat to low and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender (about 30 minutes)
  • If the meat is tough, pur 1/4 cu of water at a time down the sides of the pot, not directly on the goat (or you will toughen the meat
  • Add the potatoes and 1/4 cup of water, stir thoroughly
  • Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft
  • Crush some of the potatoes to thicken the sauce, if desired
  • If there is not enough sauce, add 1/4 cup of water and simmer for another 5 to 10 minutes

Serve with rice and a salad


Recipe: Jamaican Chinese Pork Fried Rice September 18, 2009

Jamaican chinese pork fried rice

Jamaican chinese pork fried rice

  • 4 to 6 cups cooked rice (cold)
  • 1 cu cooked chicken chopped
  • 1 sweet pepper (bell pepper) chopped finely
  • 2 stalks scallion, chopped
  • 1 large onion, chopped
  • 1 egg (optional)
  • Soy sauce
  • black pepper
  • oil



  • Saute chicken, onion, pepper, scallion in 2 to 2.5 tbsp of cooking oil in a large pan
  • Add egg unbeaten to pot and stir
  • Add rice and mix well
  • Add soy sauce gradually stirring mixture after each addition until the rice is colored and sufficiently heated
  • Serve hot

Recipe: Pumpkin Soup September 11, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
Tags: , , ,
Jamaican Pumpkin Soup

Jamaican Pumpkin Soup

  • 1 lb of pumpkin
  • 2 cups of milk
  • 2 tbsp of flour
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 2 tbsp of butter
  • 1 onion



  • Chop the pumpkin into manageable pieces
  • Boil the pumpkin until tender, this should take about 20 minutes
  • Liquidise the pumpkin in a blender
  • Melt the butter in a saucepan and fry the onions
  • Add the flour, salt and pepper to the pan and stir
  • Slowly stir in the milk, adding a little at a time (if you add the milk to quickly, it will not mix properly)
  • The mixture will be ready once it is thick enough to coat the stirring spoon
  • Add the liquidized pumpkin and stir into the mix
  • Keep the pan on the heat until the soup is hot, stirring all the while

Serve in a bowl


Recipe: Rice and Peas August 14, 2009

Jamaican Rice and Peas

Jamaican Rice and Peas


  • 1 medium can of red kidney beans
  • 1 can coconut milk
  • 2 cups of rice
  • 1 small onion, chopped
  • 1 clove of garlic, chopped
  • 1/4 tsp dried thyme
  • 1 tbsp oil
  • 1 scotch bonnet pepper (whole, do not cut up)


  • Drain the liquid from the can of beans into a measuring cup
  • Add the can of coconut milk and enough water to make four cups of liquid
  • Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil
  • Add rice and stir for a minute
  • Reduce heat to medium-low
  • Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked
  • Remove scotch bonnet pepper before serving