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: 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.


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: Jerk Chicken with Mango Topper October 26, 2009

Filed under: Jamaica,Recipes — carter8613 @ 6:30 am
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Jerk Chicken with Mango Topper

Jerk Chicken with Mango Topper


For Spicy Mango Topper

2 ripe mangos, peeled, pitted and cut into 1/4-inch dice

1/4 cup lime juice
2 tablespoon brown sugar
1/2 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
For Jerk Chicken
4 boneless, skinless chicken breasts, flattened slightly (about 1 1/2 pounds)
2 tablespoon Jamaican jerk seasoning blend
1 lime, halved

1) Stir together mango, lime juice, brown sugar, red pepper, garlic powder, cinnamon and allspice in a medium bowl; set aside.

2) Rinse chicken and pat dry.
3) Sprinkle on both sides with jerk seasoning and let stand for 10 minutes.
4) Cook on a well oiled grill over medium heat for about 5 to 7 minutes on each side, or until chicken is cooked through.
5) Remove from grill and squeeze lime halves over chicken.
6) Serve with mango topper.