\nElevate your grilled mushroom game with the bold flavors of Jamaican jerk seasoning! This recipe brings together the earthy taste of portobello mushrooms, the warmth of spices, and the smokiness of the grill.<\/p>\n
Get ready to experience the vibrant flavors of Jamaica without sacrificing your love for plant-based eating! As a fan of Caribbean cuisine, you’re probably familiar with the bold and aromatic spices that define Jamaican cooking. But did you know that many traditional Jamaican dishes can be easily adapted to suit a vegetarian diet? In this article, we’ll explore 20 mouthwatering vegetarian recipes that blend the island’s iconic flavors with international twists. From spicy jerk-seasoned mushrooms to creamy coconut-based soups, these recipes are sure to tantalize your taste buds and leave you wanting more.<\/p>\n
\nElevate your grilled mushroom game with the bold flavors of Jamaican jerk seasoning! This recipe brings together the earthy taste of portobello mushrooms, the warmth of spices, and the smokiness of the grill.<\/p>\n
Ingredients:<\/strong><\/p>\n – 4 large portobello mushrooms Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried red peas (also known as kidney beans or cowpeas) Instructions:<\/strong><\/p>\n 1. Rinse the red peas and soak them in water for at least 8 hours or overnight. Drain and set aside. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large onion, chopped Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound beef or pork, cut into bite-sized pieces Dumpling Mixture:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large pot, brown the meat in a little oil. Remove and set aside. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup ackee fruit (canned or fresh) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3-4 ripe plantains Instructions:<\/strong><\/p>\n 1. Peel the plantains and slice into 1-inch rounds. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked black beans Instructions:<\/strong><\/p>\n 1. Preheat the oil in a deep frying pan or deep fryer to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cabbage, cored and cut into wedges Instructions:<\/strong><\/p>\n 1. Place the cabbage wedges in a large steamer basket. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup uncooked white rice Instructions:<\/strong><\/p>\n 1. Rinse rice and peas separately; drain well. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can chickpeas (14 oz), drained and rinsed Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Breadfruit is a tropical delight that’s packed with nutrients and flavor. Roasting it brings out its natural sweetness, while a drizzle of garlic and herb oil adds a savory and aromatic twist.<\/p>\n Ingredients:<\/p>\n – 2 breadfruits, peeled and cubed Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggplants Pickled Vegetable Mix:<\/strong><\/p>\n – 1 cup thinly sliced carrots Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cornmeal Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cornmeal and water. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 bunch callaloo leaves (about 2 cups) Instructions:<\/strong><\/p>\n 1. Rinse the callaloo leaves and remove any stems or damaged parts. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Festival Dumpling Filling:<\/strong><\/p>\n – 1\/2 cup shredded coconut Spicy Dipping Sauce:<\/strong><\/p>\n – 1\/2 cup ketchup Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flour and salt. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, combine flour, salt, and baking powder. Cooking Time:<\/strong> 1-2 minutes per flatbread<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried gungo peas Instructions:<\/strong><\/p>\n 1. Rinse gungo peas and soak in water for at least 8 hours or overnight. Drain and set aside. Dumpling Recipe:<\/strong><\/p>\n – 2 cups all-purpose flour Mix dry ingredients, then add shortening and water. Knead until a dough forms. Cut into small pieces and cook in boiling water for 10-15 minutes or until floating.<\/p>\n Cooking Time:<\/strong> 45-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup okra, sliced into rounds Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Jamaican cuisine is known for its bold flavors and spices, but it’s not just about the meat! This article showcases 20 delicious and satisfying vegetarian recipes that capture the essence of Jamaican cooking. From savory stews to flavorful curries, these dishes are sure to tantalize your taste buds. With a range of options from classic jerk seasonings to creative twists on traditional recipes, there’s something for every palate. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this collection is a must-try for anyone who loves Jamaican cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 2 tablespoons olive oil
\n– 1 tablespoon Jamaican jerk seasoning
\n– 1 teaspoon brown sugar
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a small bowl, mix together olive oil, jerk seasoning, brown sugar, and cayenne pepper (if using).
\n3. Brush the mushroom caps with the spice mixture on both sides.
\n4. Place the mushrooms on the grill and cook for 4-5 minutes per side, or until they release their moisture and develop a nice char.
\n5. Season with salt and pepper to taste.
\n6. Garnish with fresh cilantro leaves (if desired).
\n7. Serve immediately and enjoy!<\/p>\nCoconut Curry Jamaican Red Peas Soup with Tofu<\/h2>\n
\nExperience the vibrant flavors of Jamaica with this hearty and comforting soup that combines the richness of coconut milk, the warmth of curry powder, and the tender goodness of tofu.<\/p>\n
\n– 2 cups water
\n– 1 tablespoon vegetable oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1 teaspoon curry powder
\n– 1 can coconut milk (14 oz)
\n– 1\/2 cup firm tofu, cut into small cubes
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
\n3. Add curry powder and cook for 1 minute.
\n4. Add the soaked red peas, coconut milk, and tofu. Season with salt and pepper to taste.
\n5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the peas are tender.
\n6. Serve hot, garnished with cilantro leaves if desired.<\/p>\nCallaloo and Sweet Potato Stew with Scotch Bonnet<\/h2>\n
\nExperience the bold flavors of the Caribbean with this hearty stew that combines the tender sweetness of sweet potatoes, the earthy taste of callaloo (amaranth leaves), and the fiery heat of Scotch Bonnet peppers.<\/p>\n
\n– 2 medium sweet potatoes, peeled and cubed
\n– 2 bunches callaloo leaves, chopped
\n– 2 Scotch Bonnet peppers, chopped
\n– 2 cloves garlic, minced
\n– 2 tablespoons vegetable oil
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 4 cups water
\n– 2 cups chicken broth<\/p>\n
\n2. Add onion and cook until translucent, about 3 minutes.
\n3. Add sweet potatoes, callaloo, Scotch Bonnet peppers, garlic, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
\n4. Pour in water and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until sweet potatoes are tender.
\n5. Serve hot and enjoy!<\/p>\nJamaican Ital Stew with Dumplings and Root Vegetables<\/h2>\n
\nThis hearty stew is a staple of Jamaican cuisine, featuring tender beef or pork, flavorful root vegetables, and soft, fluffy dumplings. Perfect for a cozy evening meal.<\/p>\n
\n– 2 medium carrots, peeled and chopped
\n– 2 medium potatoes, peeled and chopped
\n– 1 large sweet potato, peeled and chopped
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 Scotch bonnet pepper, chopped (optional)
\n– 1 teaspoon curry powder
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 cups beef broth
\n– 2 tablespoons all-purpose flour
\n– 1\/2 cup dumpling mixture (see below)<\/p>\n
\n– 1\/2 cup breadcrumbs
\n– 1\/4 cup grated cheddar cheese
\n– 1\/4 teaspoon salt
\n– 1\/8 teaspoon black pepper
\n– 1\/4 cup chopped fresh parsley<\/p>\n
\n2. Add more oil if needed, then saut\u00e9 the onion, garlic, carrots, potatoes, sweet potato, and Scotch bonnet pepper (if using) until tender.
\n3. Add curry powder, salt, and black pepper; stir to combine.
\n4. Gradually add beef broth, whisking continuously.
\n5. Return the browned meat to the pot and bring to a simmer.
\n6. Prepare the dumplings by mixing together flour, breadcrumbs, cheese, salt, and pepper. Gradually add water to form a soft dough.
\n7. Divide the dough into small balls and place them in the stew, making sure they’re fully submerged.
\n8. Simmer for 20-25 minutes or until dumplings are cooked through.<\/p>\nRasta Pasta with Bell Peppers and Coconut Milk<\/h2>\n
\nRasta Pasta with Bell Peppers and Coconut Milk: A flavorful and vibrant Caribbean-inspired dish that combines the comfort of pasta with the warmth of coconut milk and the crunch of bell peppers. This recipe is perfect for a quick weeknight dinner or a gathering with friends.<\/p>\n
\n– 8 oz pasta (such as penne or linguine)
\n– 2 large bell peppers, sliced
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1 can coconut milk
\n– 1 tsp curry powder
\n– 1\/2 tsp cumin
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n1. Cook pasta according to package instructions. Drain and set aside.
\n2. In a large skillet, heat 2 tbsp of oil over medium-high heat. Add bell peppers, onion, and garlic; cook for 5-7 minutes or until tender.
\n3. Stir in curry powder and cumin. Cook for an additional minute.
\n4. Pour in coconut milk and stir to combine. Bring mixture to a simmer.
\n5. Add cooked pasta to the skillet, tossing to coat with the sauce.
\n6. Season with salt and pepper to taste.
\n7. Garnish with chopped parsley if desired.<\/p>\nJamaican Ackee and Saltfish with Vegan Saltfish Substitute<\/h2>\n
\nA classic Jamaican dish gets a vegan twist! This recipe replaces traditional salted cod with a plant-based alternative, making it accessible to all.<\/p>\n
\n– 1\/2 cup vegan saltfish substitute (such as tofu, tempeh, or seitan, marinated in soy sauce and spices)
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 Scotch bonnet pepper, chopped (optional)
\n– 1 tablespoon vegetable oil
\n– Salt and black pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the onion, garlic, and Scotch bonnet pepper (if using) and saut\u00e9 until softened.
\n3. Add the vegan saltfish substitute and cook for 2-3 minutes, breaking it up with a spoon as it cooks.
\n4. Stir in the ackee fruit and season with salt and black pepper to taste.
\n5. Cook for an additional 2-3 minutes, until the flavors have melded together.
\n6. Serve hot, garnished with cilantro leaves if desired.<\/p>\nFried Plantains with Spicy Mango Chutney<\/h2>\n
\nThis Caribbean-inspired recipe combines the sweetness of ripe plantains with the spicy kick of a homemade mango chutney. Perfect as an appetizer or side dish, this flavorful treat is sure to please.<\/p>\n
\n– Vegetable oil for frying
\n– 1 ripe mango, diced
\n– 1\/2 cup red onion, finely chopped
\n– 1 jalape\u00f1o pepper, seeded and finely chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon honey
\n– Salt to taste<\/p>\n
\n2. Heat about 1\/2 inch of vegetable oil in a large skillet over medium-high heat.
\n3. Fry the plantain slices until golden brown, about 2-3 minutes per side.
\n4. In a separate pan, saut\u00e9 the mango, onion, jalape\u00f1o, and garlic until the mixture is caramelized and slightly charred.
\n5. Add the honey to the pan and stir until combined. Season with salt to taste.
\n6. Serve the fried plantains warm with the spicy mango chutney on the side.<\/p>\nJamaican Veggie Patties with Turmeric Crust<\/h2>\n
\nExperience the flavors of Jamaica with these crispy veggie patties wrapped in a vibrant turmeric crust. Perfect as a snack or lunch option, these patties are packed with protein and fiber.<\/p>\n
\n– 1\/2 cup rolled oats
\n– 1\/4 cup grated carrot
\n– 1\/4 cup chopped scallions (green onions)
\n– 1 minced garlic clove
\n– 1 tablespoon soy sauce
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon paprika
\n– 1\/4 teaspoon cayenne pepper
\n– Salt and black pepper, to taste
\n– 1 egg, lightly beaten
\n– 1 cup all-purpose flour
\n– 1\/4 cup turmeric powder
\n– Vegetable oil, for frying<\/p>\n
\n2. In a large bowl, combine black beans, oats, carrot, scallions, garlic, soy sauce, cumin, paprika, and cayenne pepper. Mix well.
\n3. Add the beaten egg and mix until just combined.
\n4. Divide the mixture into 6-8 portions, depending on desired patty size.
\n5. Roll out each portion into a ball and flatten slightly into a patty shape.
\n6. Coat each patty with turmeric powder, pressing gently to adhere.
\n7. Fry the patties for 3-4 minutes on each side or until golden brown.
\n8. Drain on paper towels and serve warm.<\/p>\nSteamed Cabbage with Carrots and Thyme<\/h2>\n
\nA simple and flavorful side dish that’s perfect for any occasion.<\/p>\n
\n– 2 medium-sized carrots, peeled and sliced
\n– 2 tablespoons of water
\n– 2 sprigs of fresh thyme
\n– Salt to taste<\/p>\n
\n2. Add the sliced carrots to the basket with the cabbage.
\n3. Place the steamer basket over boiling water, making sure that the steam can reach all parts of the vegetables.
\n4. Cover the pot with a lid and steam for 15-20 minutes, or until the vegetables are tender.
\n5. Remove from heat and stir in the thyme sprigs.
\n6. Season with salt to taste.<\/p>\nJamaican Rice and Peas with Coconut and Scotch Bonnet<\/h2>\n
\nThis classic Caribbean dish is a staple at many Jamaican tables. This recipe adds a creamy twist with the addition of coconut milk and a touch of heat from Scotch Bonnet peppers.<\/p>\n
\n– 2 cups water
\n– 1 cup split peas (such as kidney or pigeon peas)
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 Scotch Bonnet pepper, chopped (use gloves when handling)
\n– 1 can coconut milk
\n– Salt and black pepper to taste
\n– Vegetable oil for saut\u00e9ing<\/p>\n
\n2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and Scotch Bonnet; cook until softened.
\n3. Add rice and peas; stir to combine. Cook for 1-2 minutes.
\n4. Add water and coconut milk; bring to a boil.
\n5. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
\n6. Season with salt and black pepper to taste.<\/p>\nCurry Chickpeas with Jamaican Spices and Spinach<\/h2>\n
\nAdd a Caribbean twist to your chickpea dish with this flavorful recipe that combines the warmth of curry powder with the bold spices of Jamaica. This quick and easy recipe is perfect for a weeknight dinner or as a healthy snack.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 tsp curry powder
\n– 1\/2 tsp ground cumin
\n– 1\/4 tsp ground cinnamon
\n– 1\/4 tsp ground nutmeg
\n– Salt and pepper to taste
\n– 1 cup fresh spinach leaves
\n– 2 tbsp chopped fresh cilantro (optional)<\/p>\n
\n2. Add onion and garlic; cook until softened, about 3-4 minutes.
\n3. Stir in curry powder, cumin, cinnamon, nutmeg, salt, and pepper; cook for 1 minute.
\n4. Add chickpeas and stir to combine; cook for an additional 2-3 minutes or until heated through.
\n5. Stir in spinach leaves and cook until wilted.
\n6. Garnish with cilantro, if desired.<\/p>\nRoasted Breadfruit with Garlic and Herb Oil<\/h2>\n
\nRoasted Breadfruit with Garlic and Herb Oil Recipe<\/p>\n
\n– 3 cloves of garlic, minced
\n– 1\/4 cup olive oil
\n– 2 tbsp chopped fresh herbs (such as parsley, rosemary, or thyme)
\n– Salt to taste
\n– Optional: 1 lemon, sliced<\/p>\n
\n2. In a large bowl, toss the breadfruit cubes with minced garlic and salt.
\n3. Spread the breadfruit mixture on a baking sheet in a single layer.
\n4. Roast for 20-25 minutes or until the breadfruit is tender and caramelized.
\n5. While the breadfruit is roasting, mix the olive oil and chopped herbs in a small bowl.
\n6. Once the breadfruit is done, remove from oven and drizzle with garlic and herb oil. Garnish with lemon slices if desired.<\/p>\nJamaican Pumpkin Soup with Ginger and Allspice<\/h2>\n
\nThis hearty soup combines the warm spices of Jamaica with the comfort of pumpkin, perfect for a chilly day or a special occasion. The addition of ginger and allspice gives it a unique flavor profile that’s sure to please.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1-inch piece fresh ginger, grated
\n– 1 teaspoon ground allspice
\n– 4 cups chicken broth
\n– 1 cup coconut milk or heavy cream (optional)
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add pumpkin, allspice, broth, and coconut milk or cream (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
\n3. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.<\/p>\nEscovitch Style Grilled Eggplant with Pickled Vegetables<\/h2>\n
\nGet ready to experience the bold flavors of Jamaica with this vibrant and zesty Escovitch style grilled eggplant recipe. The combination of smoky grilled eggplant, tangy pickled vegetables, and a hint of spice will leave you craving for more.<\/p>\n
\n– 1\/4 cup lime juice
\n– 2 cloves garlic, minced
\n– 1 Scotch bonnet pepper, chopped (optional)
\n– 1 tablespoon olive oil
\n– Salt and black pepper to taste
\n– Pickled vegetable mix (see below)<\/p>\n
\n– 1 cup thinly sliced cucumbers
\n– 1\/2 cup thinly sliced red bell peppers
\n– 2 tablespoons lime juice
\n– 1 tablespoon sugar
\n– Salt and black pepper to taste<\/p>\n
\n2. Brush eggplant with olive oil, season with salt, black pepper, and minced garlic.
\n3. Grill eggplant for 4-5 minutes per side, or until tender and slightly charred.
\n4. Meanwhile, prepare pickled vegetable mix by combining sliced vegetables, lime juice, sugar, salt, and black pepper in a bowl.
\n5. To assemble, place grilled eggplant on a plate, top with pickled vegetable mix, and garnish with chopped Scotch bonnet peppers (if using).<\/p>\nJamaican Cornmeal Porridge with Cinnamon and Nutmeg<\/h2>\n
\nThis traditional Caribbean breakfast porridge is a comforting and flavorful start to the day, infused with the warm spices of cinnamon and nutmeg. Serve with a dollop of whipped cream or a sprinkle of sugar for an extra-special treat.<\/p>\n
\n– 2 cups water
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/8 teaspoon ground nutmeg
\n– Pinch of salt<\/p>\n
\n2. Whisk until smooth, then bring to a boil over high heat.
\n3. Reduce heat to low and simmer for 10-12 minutes, or until porridge has thickened to your liking.
\n4. Add cinnamon, nutmeg, and salt. Stir well.
\n5. Serve warm.<\/p>\nSteamed Callaloo with Onions and Tomatoes<\/h2>\n
\nCallaloo is a popular Caribbean dish made from leafy greens, typically amaranth or pigweed, cooked with aromatics and spices. This recipe simplifies the process by using a combination of onions and tomatoes to add flavor to the steaming process.<\/p>\n
\n– 1 medium onion, chopped
\n– 2 medium tomatoes, diced
\n– 2 cloves garlic, minced
\n– 1 Scotch bonnet pepper, chopped (optional)
\n– Salt and black pepper to taste
\n– 2 tablespoons vegetable oil<\/p>\n
\n2. Heat the oil in a large skillet over medium-high heat.
\n3. Add the onion and cook until translucent, about 3-4 minutes.
\n4. Add the tomatoes, garlic, and Scotch bonnet pepper (if using) to the skillet. Cook for an additional 2 minutes.
\n5. Add the callaloo leaves to the skillet in batches, if necessary. Steam the greens over low heat, covered with a lid or foil, until tender, about 10-12 minutes.
\n6. Season with salt and black pepper to taste.
\n7. Serve hot.<\/p>\nJamaican Festival Dumplings with Spicy Dipping Sauce<\/h2>\n
\nExperience the sweet and savory flavors of Jamaica with these tender festival dumplings served with a spicy dipping sauce that will leave you wanting more. This classic Caribbean treat is perfect for snacking or as a side dish.<\/p>\n
\n– 1\/4 teaspoon salt
\n– 1\/4 cup vegetable oil
\n– 1\/2 cup lukewarm water
\n– Filling ingredients (see below)
\n– Spicy dipping sauce ingredients (see below)<\/p>\n
\n– 1\/4 cup chopped pecans
\n– 1 tablespoon honey
\n– Pinch of salt<\/p>\n
\n– 1\/4 cup hot sauce (such as scorpion or habanero)
\n– 1 tablespoon soy sauce
\n– 1 tablespoon brown sugar
\n– 1\/4 teaspoon garlic powder<\/p>\n
\n2. Gradually add oil and lukewarm water to form a dough.
\n3. Knead for 5-7 minutes until smooth.
\n4. Divide into small balls and flatten slightly.
\n5. Place filling in center of each dumpling and fold over.
\n6. Cook dumplings in boiling water for 15-20 minutes or until cooked through.
\n7. Serve with spicy dipping sauce.<\/p>\nBammy Flatbread with Coconut and Lime<\/h2>\n
\nInspired by the flavors of Jamaica, this Bammy flatbread is a twist on traditional flatbreads, infused with coconut and lime for a bright and tangy taste.<\/p>\n
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/2 cup grated coconut
\n– 1\/2 cup warm water
\n– 2 tablespoons coconut oil
\n– Juice of 1 lime
\n– Optional: chopped fresh cilantro for garnish<\/p>\n
\n2. Gradually add in warm water and mix until a dough forms.
\n3. Knead the dough for 5 minutes until smooth.
\n4. Divide dough into 6-8 equal pieces.
\n5. Roll out each piece into a thin circle (about 1\/8 inch thick).
\n6. Brush coconut oil on one half of the circle, then sprinkle with grated coconut and lime juice.
\n7. Fold the other half over to form a triangle or a square shape.
\n8. Cook flatbreads on a non-stick skillet or griddle over medium heat for 30-45 seconds on each side.<\/p>\nJamaican Gungo Peas Soup with Pumpkin and Dumplings<\/h2>\n
\nThis hearty soup is a staple of Jamaican cuisine, combining the sweetness of pumpkin with the flavor of gungo peas. Serve with crusty bread or over rice for a comforting meal.<\/p>\n
\n– 2 cups water
\n– 1 medium onion, chopped
\n– 3 cloves garlic, minced
\n– 1 medium pumpkin, peeled and cubed
\n– 1 Scotch bonnet pepper, chopped (optional)
\n– 2 teaspoons curry powder
\n– Salt and black pepper, to taste
\n– 4 dumpling pieces (see below for recipe)<\/p>\n
\n2. In a large pot, saut\u00e9 onion, garlic, and Scotch bonnet pepper (if using) until softened.
\n3. Add pumpkin, curry powder, salt, and black pepper. Cook for 5 minutes.
\n4. Add gungo peas and water to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until peas are tender.
\n5. Prepare dumplings according to recipe below and add to soup. Simmer for an additional 10-15 minutes.<\/p>\n
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/4 cup vegetable shortening
\n– 1\/4 cup water<\/p>\nStir-Fried Okra with Scotch Bonnet and Thyme<\/h2>\n
\nThis recipe combines the unique flavor of scotch bonnet peppers with the earthy sweetness of okra, all wrapped up in a savory thyme-infused sauce. Perfect for adventurous eaters looking to spice up their stir-fry game!<\/p>\n
\n– 2 scotch bonnet peppers, diced
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste<\/p>\n
\n2. Add the scotch bonnet peppers and cook for 1-2 minutes, until fragrant.
\n3. Add the garlic and cook for an additional minute, until softened.
\n4. Add the okra and stir-fry for 3-4 minutes, until tender but still crisp.
\n5. Stir in thyme and season with salt and pepper to taste.<\/p>\nSummary<\/h2>\n