Destination Jamaica

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

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 Potato Pudding February 12, 2010

Filed under: Jamaica,Recipes — carter8613 @ 4:21 pm
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Sweet Potato Pudding

Sweet Potato Pudding

A little history: Hell a top, Hell a bottom, Hallelujah in the middle!

This is a Jamaican riddle and most people know that the answer is a delicious, sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals int he bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and a thte bottom at the same time. This delicious hallelujah is best liked with the top, called ‘sof pon top’, is softer than the rest of the pudding.


2 lbs of sweet potato, grated

1/4 lb yam, grated

1/2 cup flour

1/4 lb raisins

1 tsp baking power

1/2 tin evaporated milk

5 cups coconut milk (2 coconuts)

1 cup brown sugar

2 tsp vanilla

1/2 tsp nutmeg

1/2 tsp salt

1/4 cup sherry

1/4 cup rum

1 oz butter


1) Preheat oven to 350 degrees F

2) Mix grated potato, yam, flour, raisins and baking power

3) Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, run and butter in a small bowl

4) Pour milk mixture into potato mixture and beat until smooth

5) Pour into a greased 9 inch pan

6) Rest mixture about 1/2 hour

7) Bake at 350 degrees F for about a hour and a hour and a half until the center is set

8) Serve hot or cold

Serves 12 – 16


Recipe: Fried Plantain January 26, 2010

Filed under: Dining,Jamaica,Recipes — carter8613 @ 6:05 am
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Jamaican Plantain

Jamaican Plantain

  • 1 ripe plantain
  • 1 tbsp of cinnamon or nutmeg


  • Peel plantain by making 2 incisions on opposite sides of the plantain skin and then peel
  • Slice the plantains into 2 in the middle (width not length – like breaking it in half)
  • Cut up both pieces of plantains into 1/4 inch slices longways
  • Heat the skillet filled with just enough oil to cover the 1/4 inch slices
  • Fry plantains slices until golden brown on each side
  • Each slice needs about 45 seconds to a minute to cook
  • Be careful not to burn
  • Place cooked plantain in a dish layered with napkins so as to drain/soak up the oil
  • Sprinkle with cinnamon or nutmeg to taste



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: Bread Pudding October 21, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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Bread Pudding

Bread Pudding

Ingredients :

  • 1 lb day-old white bread (preferable hard  bread)                                 
  • 1/4 cup melted butter
  • 1/2 cup sugar                                   
  • 3/4 tsp ground cinnamon               
  • 1/4 tsp ground nutmeg                    
  • 1/4 cup rum
  • 1/3 cup raisins
  • 1/2 cup sweetened condensed milk
  • 4 cups whole milk
  • 5 eggs (beaten well)


 Preheat oven to 350 degrees F. 

  1. Grease a 9-inch square baking dish with butter.
  2. Line the baking dish with wax paper
  3. Remove the crust from the bread
  4. Break up the bread into small portions. 
  5. Combine the bread, sugar, cinnamon, nutmeg, rum, raisins, and melted butter in a mixing bowl. 
  6. Pour into the baking dish.
  7. Mix the condensed milk, eggs and whole milk
  8. Pour this over the bread mixture in the baking dish. 
  9. Place the oven
  10. Bake for 1¼ hours. You can test if it is baked by inserting a small knife in the middle until it comes out clean. 
    erve warm or cool.
  11. Best served with Ice cream or whipped cream.
  12. Serves 6 to 8

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