A taste of Jamaica

Jun 30

3 min read

A taste of Jamaica

There's something so special about sharing a meal that comes with a story.

One of my favourite cuisines has always been Jamaican food. Perhaps it's because my grandad is Jamaican, so it's always felt like a little piece of my own heritage. Food has such a beautiful way of connecting us to family, our roots, our culture, and memories, and for me, Jamaican food does exactly that.

Even sweeter? The person I was cooking with has Jamaican heritage, too, so spending the afternoon in the kitchen felt like we were celebrating a little piece of both of our backgrounds together. There was music playing, lots of laughter, plenty of taste-testing (which consisted of me opening the Dutchie pot to steal pieces of steak), and I got to learn how to make some of the dishes I've loved for years.

Watching someone cook for you is one thing, but having them patiently teach you along the way has a delightful way of making the food taste even better. Every little tip, every sprinkle of seasoning, every "just trust me, I know what I am doing" moment made the experience feel so special. I am usually the one cooking, so to see Dannen in his element was so beautiful to me. By the time we finally sat down to eat, I had a whole new appreciation for the dishes that ended up on our plates.

The menu? Fried plantain, fluffy dumplings, peppered steak, and rice and peas. My all-time favourite, may I add !! It was so delicious and one of those calm afternoons that remind you that the best memories are often made in the kitchen.

If you'd like to recreate our little Jamaican feast, here are our recipes...

Fried Plantain

Ingredients

2 ripe plantains (yellow with black spots)
2 tablespoons vegetable oil
Pinch of salt (optional)

Method

Peel the plantains and slice them diagonally into small pieces.
Heat the oil in a frying pan over medium heat.
Fry the plantain for 2–3 minutes on each side until golden brown and caramelised.
Remove onto kitchen paper and sprinkle with a little salt if you like.

Jamaican Fried Dumplings

Ingredients

2 cups plain flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon butter
Around ¾ cup water
Oil for frying

Method

Mix together the flour, baking powder and salt.
Rub in the butter until the mixture resembles breadcrumbs.
Gradually add the water until you have a soft dough.
Divide into small balls and gently flatten each one.
Fry over medium-low heat for around 8–10 minutes, turning regularly until beautifully golden and cooked through.

Perfect for soaking up every bit of sauce.

Jamaican Peppered Steak

Ingredients

500g beef steak, thinly sliced
1 onion, sliced
1 green bell pepper, sliced
2 garlic cloves, minced
2 tablespoons soy sauce
1 teaspoon browning sauce (optional)
1 teaspoon thyme
½ teaspoon black pepper
1 tablespoon vegetable oil
150ml beef stock

Method

Season the steak with soy sauce, thyme and black pepper.
Heat the oil and brown the steak.
Add the onion, garlic and peppers and cook until softened.
Stir in the browning sauce and beef stock.
Simmer for around 20–25 minutes until the beef is tender and the sauce has thickened.

Rich, savoury and full of flavour.

Rice and Peas

Ingredients

1 cup long-grain rice
1 tin of kidney beans, drained
1 can of coconut milk
1 cup water
2 spring onions
2 garlic cloves
1 teaspoon dried thyme
1 whole Scotch bonnet pepper (leave whole for flavour)
Salt and black pepper to taste

Method

Add the coconut milk, water, kidney beans, garlic, spring onions, thyme and whole Scotch bonnet to a saucepan.
Bring to a gentle boil.
Stir in the rice.
Cover and simmer on low heat for 18–20 minutes until the rice is cooked.
Remove the Scotch bonnet before serving and fluff the rice with a fork.