Jerk Pork Salad

Potato Salad

Jerk Chicken Salad

Vegetable Soup

Chicken Soup

Fried Fish (Snapper)

Red Peas Soup

Beef Soup

Fried Whiting

Steam Fish

Fried Festival

Fried Dumplings

Spinach Rice

Yellow Rice

White Rice

Rice & Peas

Fried Rice

Steam Vegetable

Rasta Pasta

Mac & Cheese

Fried Plantains

Grilled Goat / Kabrit Fritay

Grilled Pork / Griot Fritay

Grilled Chicken Fritay

In a bowl or blender, combine vegetable oil, lime juice, brown sugar, salt, black pepper, chopped green onions, thyme, minced garlic, minced scotch bonnet (use less or omit for milder heat), allspice, cinnamon, nutmeg and soy sauce. Blend or whisk until a smooth, slightly chunky paste forms.

Make marinade

Place the pork strips in a shallow dish or resealable bag. Pour 3/4 of the marinade over the pork, reserving the remainder for basting and dressing adjustment. Massage the marinade into the meat so all pieces are coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for best flavor.

Marinate pork

When ready to cook, heat a large skillet or grill pan over medium-high heat. Add 1/2 tbs oil to the pan. Remove pork from marinade letting excess drip back into bowl (discard used marinade). Sear pork strips in a single layer for 2–3 minutes per side until well browned and cooked through (internal temp 145°F/63°C). If pieces are thick, reduce heat to medium and cook a few minutes longer. Add reserved marinade to the pan in the last minute and spoon over pork to glaze. Transfer cooked pork to a plate and let rest 5 minutes.

Cook pork

While pork marinates or rests, assemble the salad base: place mixed greens in a large bowl. Add mango cubes, cucumber slices, halved cherry tomatoes, thinly sliced red onion, chopped cilantro and mint. Gently toss to combine so fruit and herbs are distributed.

Slice or fan the avocado just before serving to prevent browning. Add avocado slices to the top of the tossed salad.

Whisk together olive oil, lime juice, honey, Dijon mustard, soy sauce, salt and black pepper in a small bowl or jar. Taste and adjust acidity or sweetness if needed (add more honey for sweetness or extra lime for brightness).

Pour about half the dressing over the salad and gently toss to coat the greens and fruit. Reserve the rest to dress individual plates or for those who want more.

Divide dressed salad among 4 plates or bowls. Arrange the rested jerk pork strips over each salad portion.

Drizzle additional reserved dressing over the pork if desired. Sprinkle toasted pumpkin seeds or chopped peanuts and additional chopped cilantro for garnish. Serve immediately with lime wedges on the side.

pork shoulder, trimmed and cut into 1/2-inch strips

vegetable oil

lime juice (fresh)

brown sugar

salt

black pepper

green onions, chopped

fresh thyme leaves (or 1 tsp dried)

garlic cloves, minced

scotch bonnet or habanero pepper, seeded and minced

ground allspice

ground cinnamon

ground nutmeg

soy sauce (or tamari)

mixed salad greens (romaine, arugula, baby spinach)

ripe mango, peeled and cut into 1/2-inch cubes

cucumber, halved lengthwise and sliced

cherry tomatoes, halved

red onion, thinly sliced

fresh cilantro leaves, chopped

fresh mint leaves, chopped (optional)

avocado, sliced

olive oil

honey

Dijon mustard

soy sauce

toasted pumpkin seeds or chopped roasted peanuts

lime wedges

Wash potatoes thoroughly. If they are large, cut into roughly 1-inch chunks so pieces are uniform. Leave small potatoes whole or halved.

Prep potatoes

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes for 1-inch chunks (adjust time for size). Drain and return to the pot off the heat for 2 minutes to allow excess moisture to steam off.

Cook potatoes

While potatoes cook, place eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and let sit covered for 10 minutes for hard-boiled eggs. Transfer eggs to an ice bath, cool 5 minutes, peel, and chop coarsely.

Cook eggs

Once potatoes are cool enough to handle but still warm, roughly chop into bite-sized pieces (leave some larger chunks for texture). Place in a large mixing bowl and let cool to room temperature (30–40 minutes) or use immediately if you plan to serve warm.

Trim celery and finely dice to yield about 2 cups. Thinly slice green onions (white and green parts). Mince pickles into small pieces (about 2 tablespoons once minced if using relish instead). Chop fresh dill and parsley if using.

Add the diced celery, sliced green onions, minced pickles (or relish), chopped dill (if using), and chopped hard-boiled eggs to the bowl with the cooled potatoes.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish (or extra minced pickles), sugar, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until smooth and cohesive. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a splash more vinegar if desired.

Make dressing

Pour the dressing over the potato mixture. Gently fold with a rubber spatula or large spoon until ingredients are evenly coated. Be careful not to overmix to avoid breaking the potatoes into mush.

Cover and chill the potato salad for at least 1 hour to let flavors meld. For best flavor, refrigerate 4 hours or overnight. If the mixture seems dry after chilling, stir in 1–2 tablespoons mayonnaise or a splash of milk to reach desired creaminess.

Before serving, taste and adjust salt and pepper. Transfer potato salad to a serving bowl, sprinkle with paprika and chopped parsley. Optionally garnish with additional sliced green onions or a few pickle slices.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3–4 days.

Yukon Gold or waxy potatoes

Large eggs

Celery stalks

Small dill pickles or cornichons

Green onions (scallions)

Fresh dill (optional)

Mayonnaise

Apple cider vinegar

Sweet pickle relish (or minced dill pickle)

Sugar

Kosher salt

Black pepper, freshly ground

Paprika

Chopped fresh parsley (optional)

In a blender or food processor, combine green onions (trimmed and cut into 1-inch pieces), garlic cloves (peeled), peeled fresh ginger, fresh thyme leaves, scotch bonnet (seeded for less heat if desired), soy sauce, lime juice, brown sugar, ground pimento (allspice), cinnamon, nutmeg, salt, black pepper and 1 tablespoon of vegetable oil. Blend until you get a coarse paste — scrape down sides once. If paste is too thick, add 1 teaspoon water to help it blend.

Make the marinade

Place the chicken thighs in a shallow dish or resealable bag. Add the jerk marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours but no longer than 24 hours.

Marinate the chicken

Remove chicken from refrigerator 15 minutes before cooking. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken thighs, discarding excess marinade left in the dish. Cook 4–6 minutes per side depending on thickness, until an internal temperature of 165°F (74°C) is reached and the exterior is nicely browned. Alternatively, grill over medium heat 4–6 minutes per side. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Cook the chicken

While chicken marinates or cooks, prepare the salad components. Wash and spin dry the mixed salad greens and place them in a large bowl or divide among plates.

Peel and dice the mango into 1/2-inch cubes. Peel (if desired) and thinly slice the cucumber. Halve the cherry tomatoes. Core, seed and thinly slice the red bell pepper. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want milder flavor; drain well.

Halve, pit and slice the avocado right before assembling to prevent browning. Roughly chop the cilantro leaves. Toast pepitas or sliced almonds in a dry skillet over medium heat 2–3 minutes, stirring, until fragrant and lightly browned — cool.

Assemble the salad: toss the greens gently with half of the dressing (see next section). Arrange mango, cucumber, cherry tomatoes, red bell pepper, red onion and avocado over the greens. Sprinkle chopped cilantro and toasted seeds/nuts on top. Place sliced jerk chicken on the salad or serve on top of each portion.

Whisk together extra-virgin olive oil, lime juice, orange juice, honey, Dijon mustard, salt and black pepper in a small bowl or shake vigorously in a jar with a lid until emulsified. Taste and adjust seasoning — add more honey for sweetness or more lime for brightness.

Reserve about half the dressing for serving at the table. Use the remainder to lightly dress the greens before assembling as described above.

boneless skinless chicken thighs

green onions (scallions)

garlic cloves

fresh ginger

fresh thyme leaves

scotch bonnet or habanero pepper

lime juice

pimento (allspice) ground

mixed salad greens (romaine, baby spinach, arugula)

mango

cucumber

cherry tomatoes

red bell pepper

red onion

avocado

fresh cilantro leaves

toasted pepitas or sliced almonds

extra-virgin olive oil

orange juice (fresh)

Wash, peel (if desired) and dice carrots into 1/4-inch slices. Trim and slice celery into similar size. Peel and finely chop the onion. Peel and cube the potato into 1/2-inch pieces. Trim ends and cut green beans into 1-inch pieces. Cut zucchini into 1/2-inch half-moons. Mince garlic and chop parsley.

In a 5- to 6-quart pot, heat 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Warm the oil and soften vegetables

If using tomato paste, stir it in now and cook 1 minute to deepen the flavor.

Add tomato paste (optional)

Add the diced potato, green beans, zucchini, and canned diced tomatoes with their juices to the pot. Pour in 6 cups vegetable broth. Add the bay leaf, thyme, dried oregano, black pepper, red pepper flakes (if using) and 1 teaspoon of the salt. Stir to combine.

Increase heat to bring the soup to a gentle boil, then reduce heat to low to maintain a simmer. Partially cover the pot and simmer until the root vegetables are tender, about 18–22 minutes. Stir occasionally.

If using canned beans, drain and rinse them and add to the pot about 5–7 minutes before the end of the simmer to heat through without breaking apart. If using small pasta and it is uncooked, add it 8–10 minutes before the end of cooking (follow package timing) so it cooks in the soup; if using cooked rice, stir it in at the end just to warm.

Taste the soup and adjust seasoning: add the remaining 1/2 teaspoon salt if needed and more black pepper to taste. Stir in chopped fresh parsley and 1 teaspoon fresh lemon juice if using to brighten flavors. Remove and discard the bay leaf.

Ladle soup into bowls and serve hot with crusty bread or crackers. The soup keeps well in the refrigerator for up to 4 days; cool completely, transfer to airtight containers and refrigerate. For longer storage, freeze in portions for up to 3 months — thaw overnight in the fridge and reheat gently on the stove.

carrots

celery stalks

yellow onion

russet or Yukon potato

zucchini

green beans

fresh parsley, chopped

bay leaf

vegetable broth (low-sodium preferred)

diced tomatoes (canned, with juices)

tomato paste (optional, for deeper flavor)

red pepper flakes (optional)

dried oregano

fresh lemon juice (optional, to brighten)

canned beans (cannellini or kidney), drained and rinsed

small pasta (ditalini, orzo) or cooked rice

Place the chicken, 8 cups water, whole onion (quartered), 3 garlic cloves (crushed), 2 cups rough-cut carrots, 1 cup rough-cut celery, 2 bay leaves, 1 tablespoon whole peppercorns and 2 teaspoons salt in a large stockpot. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that rises to the surface with a ladle. Simmer gently, partially covered, for 45 minutes to 1 hour until the chicken is cooked through and starting to fall from the bone.

Prepare and simmer

Using tongs, remove the chicken to a cutting board and let cool slightly. Strain the broth through a fine-mesh sieve into a large bowl, discarding solids (or reserve the cooked vegetables if you prefer). Return the strained broth to the pot.

Strain and reserve

While the chicken simmers, heat a tablespoon of neutral oil or butter in a skillet over medium heat. Add 1/2 cup finely chopped onion and 1 minced garlic clove; sauté until softened and translucent, about 3–4 minutes. Add 1 cup diced carrot and 1 cup diced celery and cook another 3–4 minutes until beginning to soften.

Add the sautéed vegetables to the pot with the strained broth. If you reserved the simmered vegetables from the broth, you can chop them and add them now instead of the sautéed ones.

Remove the skin and bones from the cooled chicken and shred or chop the meat into bite-sized pieces. Add the shredded chicken to the simmering broth with vegetables.

If using noodles: bring the soup to a gentle simmer and add 2 cups egg noodles (or preferred small pasta). Cook until al dente, 6–8 minutes depending on pasta. If using rice: add 1/2 cup long-grain rice to the simmering broth and cook 15–18 minutes until tender. If not using either, skip this step.

Taste and adjust seasoning with extra salt and 1/2 teaspoon freshly ground black pepper, and stir in 1 teaspoon fresh lemon juice if using. Add 1/4 cup chopped fresh parsley and 1 tablespoon chopped fresh dill, if desired.

Simmer for 2–3 more minutes to marry flavors. Remove bay leaves before serving.

Ladle the soup into bowls, garnish with additional parsley and a grind of black pepper. Serve hot with crusty bread. Refrigerate leftovers within 2 hours; broth will keep 3–4 days or freeze up to 3 months.

bone-in, skin-on chicken thighs (or a small whole chicken)

water

carrot

celery

bay leaves

whole black peppercorns

carrot, diced (for serving)

celery, diced (for serving)

onion, finely chopped (for sauté)

garlic, minced (for sauté)

fresh dill (optional), chopped

fresh lemon juice (optional)

egg noodles or small pasta

or long-grain rice (uncooked)

freshly ground black pepper

extra salt, to taste

If using whole snapper: rinse and pat dry thoroughly inside and out. Score the skin 3–4 times on each side with a sharp knife to help even cooking. If using fillets: pat dry and remove any pin bones. Place fish on a tray.

Prepare fish

Season the fish evenly with 1 tablespoon kosher salt and 1 teaspoon black pepper. Rub the minced garlic over the surface and drizzle with 2 tablespoons fresh lime juice. Sprinkle chopped cilantro over the fish. Let marinate at room temperature for 10–15 minutes (no more than 20 minutes) so flavors penetrate but the flesh doesn’t break down.

While the fish marinates, combine 1 cup all-purpose flour and 1/4 cup cornstarch in a shallow dish. Add 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne (optional). Whisk thoroughly to distribute spices and remove lumps.

Pat the fish again to remove any excess surface moisture (this helps the coating adhere). Dredge each piece of fish lightly and evenly in the flour mixture, shaking off excess. For a thicker crust, press the flour onto the skin and repeat once more; for a lighter crust, a single light coating is sufficient.

Choose a heavy skillet or cast-iron pan large enough to hold the fish without crowding. Pour in enough neutral oil to reach roughly 1/2–3/4 inch deep (about 3–4 cups in a 10–12-inch skillet). Heat the oil over medium-high to medium heat until it reaches 350–365°F (175–185°C). If you don’t have a thermometer, test by sprinkling a little flour: it should sizzle steadily but not burn immediately.

Carefully place the coated fish into the hot oil, skin-side down first for whole fish or fillets. Do not overcrowd the pan — fry in batches if necessary. Maintain oil temperature around 325–350°F (160–175°C) for even cooking and crisping. Adjust heat as needed.

Fry fillets for about 3–4 minutes per side depending on thickness; for whole snapper (2–3 lb), fry 6–8 minutes per side until the skin is deep golden and the flesh flakes easily with a fork. Use tongs and a fish spatula to turn carefully to avoid tearing. Internal temperature should reach 145°F (63°C) at the thickest part.

When done, transfer the fish to a wire rack set over a baking sheet or to paper towels to drain briefly (2–3 minutes). Season immediately with a light sprinkle of salt if desired. Let rest 1–2 minutes before serving so juices settle and coating stays crisp.

For a simple finishing butter sauce: in a small skillet melt 2 tablespoons butter over medium-low heat. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant (do not brown). Stir in 1 teaspoon hot sauce if using and 1 tablespoon chopped parsley or cilantro. Spoon the warm butter sauce over the fried fish just before serving.

Serve the fried snapper immediately with lemon or lime wedges on the side and any desired sides (rice, salad, plantains).