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Jamaican Recipes

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Cooking tips




Jamaican Pepper Soup


  • 2 cups of bell peppers, chopped
  • 2 cups of banana peppers, chopped
  • 1 tbsp of hot red pepper flakes
  • 12 cups of vegetable stock
  • 3 cloves of garlic, chopped
  • 5 tbsp of lime juice
  • 3 tbsp of olive oil
  • 1 small package of okra, frozen
  • 1 tbsp of black pepper
  • salt and pepper
  • 2 gloves of garlic, minced
  • 1 tsp of rosemary
  • 1 tsp of marjoram
  • ¼ cup of lime
  • 3 tbsp of olive oil
  • 12 cups of chicken stock
  • 1 can of coconut milk


  1. Sautee all the vegetables, lime and spices in the olive oil for 10 minutes.
  2. Add the chicken stock and simmer for 15 minutes.
  3. Add the coconut milk and simmer for another 5 minutes.

Serves: 6-8 persons




Jamaican Red Pea Soup


  • 2 cups of dry kidney beans
  • 3 cups of potatoes, peeled and cubed
  • 4 qt of water
  • 2 onions, chopped
  • 1 ¼ lb of ham hocks, chopped
  • ¾ lb of stew beef, cubed
  • 1 can of coconut milk
  • salt and pepper
  • 2 tbsp of thyme


  1. Boil the kidney beans and meats with the onions for 45 min-1 hour.
  2. Add the remaining ingredients and simmer on a low, low heat for another hour.

Serves: 6-8 persons




Jamaican Beef and Vegetable Soup


  • 5 carrots, peeled and chopped
  • 1 ½ lbs of beef sirloin, cubed
  • 2 cups of pumpkin, cubed
  • 2 scallions, chopped
  • 2 yams, peeled and cubed
  • 1 cup of turnip, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 3 stalks of celery, chopped
  • 10 cups of vegetable stock
  • 2 tsp of thyme
  • 1 lime, squeezed
  • 1 cup of ochre


  1. Add all the ingredients to a pot and bring them to a boil.
  2. Reduce the heat and simmer on low for 1 ½ hours.
  3. Serve with rice.

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