Where do I find roti in Jamaica?

Yah tell me seh no ex employee from KFC Jamaica nuh migrate and start or join a restaurant and suggest them sell KFC chicken???? A swear everytime me go online fe order some Jamaican food a the same generic menu every weh, curry this, jerk that, brown stew, oxtail, fry chicken, fish, patty 🤦🏾‍♂️ last time me check KFC recipe nuh patented enuh so if me did eva in a the position my menu woulda have somn weh seh “Spicy Chicken IYKYK” “BBQ Chicken IYKYK” yuzimmy? Or maybe a juss me deh in a the wrong state 🤷🏾‍♂️

Can you smell the spices? What’s your favourite recipe?

I need a bbq zinger now 🤦🏻‍♀️ I came up to the states and I'm missing it. It's like a drug addiction 🤦🏻‍♀️🤦🏻‍♀️

Worse me pregnant and that a di only ting me feel fah 😂😂.

Saltfish, cassava, boil plantain and some ugly boil dumpling. Well sah!

I'm tired of the misinformation about us traditionally using gungo peas or "we just call it that". Our fore parents used small red peas. If you go to the market right now, you can ask for "rice peas" and you'll see exactly what they used to use. It's more expensive than kidney beans now, so that's why most people don't use it and a lot of people get kidney beans in their barrels from overseas, so they just use that.

IMO kidney beans shouldn't be used for rice and peas anyway cause it nuh taste good and they're too fibrous/chalky. Small round red peas are waaay better.

Wahgwan everyone. My rice and peas is a little pale, my kidney beans are not pressure cooked, could that be the problem?

Hello everyone. My folks are Jamaican, but I was born and raised in the USA. Growing up, most folks in my family just ate mango with our hands/teeth, and my aunt would eat the skin as well (lf course, we wash it well and everything). But, most people out here in the states cut their mango up or do those "hacks" to skin the mango with a cup then cube it up. Most people I've spoken to don't know the skin is edible at all. Wha do you do personally?

Hello everyone. I woke up craving Porridge that my elders would make when i was a kid. Im dying to know how its made now, i would love to make some for my son as he is falling in love with Jamaican food 🤣 and im not making curry at 7am (per his requests) lol

Im in Texas so im hoping im able to find majority of the ingredients, but if not i will make do 🤎 thanks in advance 🙏🏾

Used to be HTB for me, but after having Miss Birdie for the past two years, I think I prefer it. Well spiced, moist and full of plump fruit

this is the very first time ive made oxtail with rice and peas however im not extremely proud of it since i added a little excessive amount of coconut milk on the rice and i couldn't find oxtail with less fat in it. but y'all can tell me if y'all think i did alright or not 🥲😀

I'm allergic to seed oils but can handle coconut oil... Does anyone in Jamaica still fry chicken in coconut oil?

Please share any tips you have, I miss tastee and juici patties so much.

Someone has to have worked making patties, please help me out even if it's just a small tip.

I’ve tried but have not come close like in JA.

What is the best way to clean the little grater that is used to grate the nutmeg seed. Mine usually clog up and it’s still usable of course, but I kind of sometimes want to clean it out. Thx!

What was the first Jamaican recipe that you have ever cooked for yourself? What dishes would you recommend to attempt first? I probably should learn more recipes from my parents myself.

Send me recs!

We went to the Good Hope plantation back in 2019 for my brothers wedding. The whole thing was an absolute mess. They forgot our reservations, it took and hour to get a bus to get us, didn't have anywhere for us to eat. But that's not the point. When we finally were served lunch they gave us some type of fried bread or fritters or something. Its been 6 years and I am still dreaming of it. Does anyone know what type of bread it actually was or how to make it?

Wha gwaan, mi people? Yuh ever stop fi tink bout di stories weh hide behind di food pon yuh plate? Di traditions, struggles, an celebrations weh shape di flavors we love today?

Dat a di heart of mi book, Food Fi Di Soul: Jamaican Recipes an Di Story Behind Dem. It nah just a cookbook—it a one journey through Jamaica’s rich culinary heritage, weh every recipe carry di spirit an history of di island.

Unnu know seh jerk cooking start wid di Maroons as a way fi survive inna di hills? Or how ackee an saltfish, di national dish, a di ultimate story of resourcefulness an resilience? And di sweet treat dem like gizzada an grater cake? Dem carry di whispers of wi ancestors in every bite.

Mi write dis book fi share di soul of Jamaican food—fi di food lover dem an fi anybody who waan feel connected to di culture an di history. From Ital Stew weh inspired by Rastafari tradition to di smoky street-side roast corn weh every Jamaican know an love, every dish tell one story.

If yuh waan learn more an nyam some good vibes, check out Food Fi Di Soul here: https://a.co/d/5OGzFTN.

Mi a ask unnu: Wah dish from yuh own culture carry deep history or memory fi yuh? Mek wi reason. How food connect yuh to yuh roots or even to new places? Let’s chat, man! Food bring people closer, an dat a di magic of it.

Hello r/jamaica!

I’m from the Dominican Republic and a while back a Jamaican friend brought her jerk chicken for a potluck and I fell in love with it. I was not into cooking at that time, but after a health scare I decided to eat healthier and we mostly eat at home. My wife does most of it, but I get into it when I want to try something in particular.

So I have like 12 pounds of chicken tights and wanted your opinion on the ingredients in this recipe. I love spicy food, so if something is missing from this recipe that should be there, please let me know. Also, anything that shouldn’t be there, let me know as well:

Jamaican Jerk Chicken Thighs

Ingredients:

• 4.81 lbs boneless chicken thighs
• 1 teaspoon salt, or to taste
• 1 teaspoon ground allspice
• 1 teaspoon packed brown sugar
• 1 teaspoon onion powder
• 1/2 teaspoon dried minced garlic
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (adjust based on heat preference)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried thyme leaves
• 1/4 cup vegetable oil