🍴 Authentic Jamaican Recipes – Flavorful Caribbean Dishes You Can Make at Home

Welcome to our kitchen! These authentic Jamaican recipes celebrate the vibrant flavors, spices, and cultural influences that make Caribbean cuisine truly unforgettable. Whether you’re grilling jerk pork, simmering spicy chicken, or preparing classic rice and peas, these dishes bring island tradition to your table.

🥩 25th Street Jerk Pork Ribs – Authentic Jamaican BBQ Recipe

Meta Description: Tender, smoky, and spicy – these authentic Jamaican jerk pork ribs are slow-grilled to perfection with a rich, flavorful marinade.

📌 Overview

Servings: 3–4
Prep Time: 15 mins (plus marinating)
Cook Time: ~4 hrs
Total Time: ~4.5 hrs

📝 Ingredients

2 tbsp olive oil
1 tbsp sugar
2 tbsp red wine or red wine vinegar
½ cup Dwyer Jamaican Jerk Rub
2 tbsp soy sauce
3½ – 4 lbs pork ribs (baby back preferred)
¼ cup orange juice

🔥 Instructions

Combine all ingredients in a large bowl. Add ribs and coat thoroughly.
Cover and marinate for 3–4 hours in the refrigerator.
Preheat a charcoal grill for low, indirect heat (~225°F). Rake coals to one side and place a drip pan next to them.
Grill ribs over the drip pan for about 4 hours, turning often and basting with the marinade.
Add black pepper to the marinade if you prefer more heat. Add coals as needed to maintain temperature.
During the last 10 minutes, dust the ribs with a light layer of jerk rub for an extra flavor boost.
Serve hot with cold beer, reggae music, and plenty of napkins!

💡 Pro Tip: Always cook jerk meat “low and slow” to lock in smoky, spicy flavor.

🐟 Grilled Stuffed Snapper with Salsa Sauce – Caribbean-Style Fish Recipe

Meta Description: Try this easy Jamaican grilled snapper recipe stuffed with fresh herbs, citrus, cheese, and chorizo — perfect with rice and salsa.

📌 Overview

Servings: 4
Prep Time: 20 mins
Cook Time: 12–15 mins
Total Time: ~35 mins

📝 Ingredients

3 tbsp extra-virgin olive oil, divided
4 whole 1-lb snapper (or catfish/trout), cleaned and butterflied
1 tbsp Dwyer Jamaican All-Purpose Seasoning
Kosher salt and black pepper
2 cups thinly sliced red onion
4 oz fresh mozzarella, cut into 1-inch strips
4 oz thinly sliced chorizo
1 lime, thinly sliced
4 oz fresh cilantro
1 oz fresh dill

🔥 Instructions

Preheat grill or oven to medium heat.
Rinse fish, rub inside and out with olive oil, and season with all-purpose seasoning, salt, and pepper.
Stuff each fish with onion, cheese, chorizo, lime, cilantro, and dill. Tie closed with kitchen twine.
Grill for 12–15 minutes, flipping halfway. Fish is done when opaque and flakes easily.
Rest for 5–8 minutes before serving. Pair with white rice and picante salsa.

💡 Pro Tip: Substitute snapper with trout or catfish for a delicious twist on this Caribbean favorite.

🍚 Jamaican Rice and Peas – Traditional Caribbean Side Dish

Meta Description: Classic Jamaican rice and peas made with coconut milk, thyme, and red kidney beans — the perfect side for jerk chicken or grilled fish.

📌 Overview

Servings: 6–8
Prep Time: 10 mins (plus soaking)
Cook Time: ~1 hr 15 mins
Total Time: ~1 hr 25 mins

📝 Ingredients

1 cup dried red kidney beans, soaked overnight
4 cups coconut milk
1 clove garlic, minced
1 medium onion, minced
1 tsp fresh thyme (or ½ tsp dried)
3 cups long-grain rice, washed
2 cups water
2 tsp salt
1 tbsp sugar

🔥 Instructions

Drain soaked beans and place in a saucepan with coconut milk.
Cook over medium heat until beans are tender (about 1 hour).
Add rice, water, thyme, garlic, onion, salt, and sugar. Cover and cook until liquid is absorbed (15–20 mins).
Fluff with a fork and serve hot with jerk meats or fish.

💡 Keyword Tip: This “rice and peas” is a Caribbean staple — never call it “beans and rice” in Jamaica!

🍗 Jerk Chicken in a Pot – Easy One-Pot Jamaican Chicken Recipe

Meta Description: This one-pot Jamaican jerk chicken is simmered in soy, rum, onions, and spices for tender, flavorful results every time.

📌 Overview

Servings: 4
Prep Time: 10 mins
Cook Time: 40–45 mins
Total Time: ~55 mins

📝 Ingredients

1 cup water
½ cup soy sauce
2 tbsp sugar
2 tbsp rum or dry sherry
2 onions, chopped
4 tsp Dwyer Jamaican Jerk Seasoning (mild or hot)
3–4 lbs chicken, skinned and cut into pieces
1 (4 oz) can sliced mushrooms, drained (or 2–3 oz fresh)

🔥 Instructions

Combine water, soy sauce, sugar, rum, and onions in a large saucepan. Bring to a boil.
Stir in jerk seasoning and add chicken. Liquid should just cover the meat.
Bring back to a boil, then reduce to a simmer. Cover and cook 15–20 mins.
Turn chicken and cook another 20 mins or until fully cooked.
Add mushrooms and cook 1–2 mins. Skim any fat.
Serve hot over rice, potatoes, or pasta — or enjoy it alone.

💡 Pro Tip: This is a great “weeknight jerk chicken” option — no grill needed!

🇯🇲 Tips for Authentic Jerk Cooking (SEO Booster Section)

Marinate overnight: More time equals deeper flavor.
Use indirect heat: “Low and slow” is the secret to tender, juicy results.
Finish with a dry rub: Dusting with extra jerk seasoning at the end adds authentic spice and aroma.

Dwyer Spices

RECIPES

Welcome to our recipe page:

We have a few exciting dishes for you to try. For the most part, Jamaican cuisine is the product of the country’s diverse cultural heritage. The uniqueness of its foods is a reflection of the complex ethnicity of its peoples who came or were brought to Jamaica over time. As a result, Jamaicans are primarily the descendants of Arawak Indians, European colonists, Africans and those later arrivals, East Indians, Germans, Chinese, Arabs, Lebanese and Syrians. Consequently, Jamaican cuisine and the way it is prepared tells the story of its diverse culture. This history is true for most if not all Caribbean countries.

NOTE: Cooking jerk style, or with any seasoning or rubs requires some preparation. Whenever possible, when cooking meat, it is highly recommended that you marinate meats for at least an hour before cooking (some people marinate over-night). You should cook all meats, including vegetables on low or indirect heat and, just before removing from the cooking surface, lightly dust the meat with a light coating of the seasoning being used.

25th STREET JERK PORK RIBS

Serves 3-4

2 tablespoon of olive oil

1 tablespoon of sugar

2 tablespoons of red wine or red wine vinegar

½ cup of Dwyer Jamaican Jerk Rub

2 tablespoon soy sauce

3 ½ - 4 pounds of pork ribs (babyback is good)

¼ cup of orange juice

Combine all ingredients in container. Place ribs in container and turn to coat lightly. Marinate in the refrigerator for 3-4 hours. Make sure there is an adequate amount of marinade remaining to base ribs on grill. Slow and low heat cooking! Prepare low fire in charcoal grill, and when the coals are ready, rake them to the side. Place a drip pan next to the charcoal and place ribs over drip pan. Cover grill and cook on indirect heat for 4 hours or so, turning and brushing frequently with the remaining marinade. If marinade is not hot enough, add black pepper to taste. Add more coals as necessary to keep the fire at an even 225 degrees. Dust the ribs with a light coating of our jerk rub the last 10 minutes of cooking. Be nice and share. (Add lots of napkins, beer and reggae music).

GRILLED STUFFED SNAPPER WITH SALSA SAUCE

Serves Four (4)

3 tbsp. extra-virgin olive oil, divided

Four 1-lb. snapper, cleaned and butterflied (can substitute with catfish or trout)

1 tbs. Dwyer Jamaican All-Purpose Seasoning

Kosher salt and freshly ground black pepper

2 cups thinly sliced red onion

4 oz. fresh cheese (such as mozzarella), cut in 1-inch strips

4 oz. thinly sliced chorizo

1 lime, thinly sliced

4 oz. fresh cilantro

1 oz. fresh dill

Preheat your grill or oven to medium heat (you can also use a heavy skillet). Rinse the inside of each fish, then rub them inside and out with a little olive oil. Season the fish with Dwyer Jamaican All-Purpose Seasoning, salt, and pepper to taste.

Fill the cavity of each fish with 1 ⁄2 cup of onion, a few slices of cheese, chorizo, and lime, and whole sprigs of cilantro and dill. The fish will be very stuffed; tie them neatly closed with cooking twine and space them at least 3 inches apart in your skillet or on the grill. Grill the fish for 12–15 minutes, flipping the fish halfway through cooking. The meat is cooked when it is opaque and flakes easily. Remove fish from cooking surface and let stand for 5-8 minutes. Serve with rice and a side of picante sauce. Eat that.

JAMAICAN RICE AND PEAS

(Not Beans and Rice)

Serves 6-8

1 cup dried red kidney beans soaked in water overnight

4 cups coconut milk

1 clove garlic, minced

1 medium onion, minced

1 teaspoon minced fresh thyme leaves

or ½ teaspoon dried thyme

3 cups long grain rice, washed

2 cups water

2 teaspoon salt

1 tablespoon sugar

Drain the soaked peas (beans) and combine the coconut milk in a medium saucepan. Cook over medium heat until the beans are tender but not mushy, about 1 hour.

Add the remaining ingredients (including water), cover saucepan and cook until rice absorbs all the liquid, about 15-20 minutes. Serve with any main dish. Its nice so eat that.

JERK CHICKEN IN A POT

Serves Four (4)

1 cup water

½ cup soy sauce

2 tablespoon sugar

2 tablespoon rum or dry sherry

2 onions, chopped

4 teaspoon Dwyer Jamaican Jerk Seasoning (mild or hot)

3-4 pounds of chicken, skinned and cut into serving sizes

One four –ounce can of sliced mushrooms, drained

(You can also use 2-3 ounces of fresh mushrooms, sliced)

In a large saucepan, combine water, soy sauce, sugar, rum or dry sherry, onions and bring to a boil. Stir in the jerk seasoning then add the chicken. The ingredients and water should just cover the chicken. Bring to a boil, and then reduce the heat to simmer. Cover and cook for 15 to 20 minutes. Turn chicken pieces over and cook for another 20 minutes or until the chicken is opaque. Add the mushrooms and cook for 1-2 more minutes. Skim fat if any. Serve hot with rice, potatoes or pasta, or eat that by itself.