Recipes · Jamaica

A folded Jamaican roll enriched with coconut milk, soft and faintly sweet, built to wrap around a patty.

A pressed cassava flatbread soaked in coconut milk and browned in a pan, Jamaica's Taíno inheritance.

Jamaican sweet fried dumplings made with cornmeal, scented with nutmeg and vanilla, fried to a deep golden crust.

A Rastafari coconut milk stew of sweet potato and greens, lifted with fresh thyme and a whole scotch bonnet.

Coconut rice scented with thyme and allspice, cooked with kidney beans and a whole scotch bonnet for fragrance without fire.

Coconut milk, from Kerala to the Caribbean
What coconut milk does in each tropical kitchen, the difference between first and second pressing, and how to stop it splitting.
Rice and beans, the dish everyone invented
Why the same rice and pulse pairing turns up on every continent, and what each kitchen added to it on its own.

Jamaica