Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore
Scotch bonnet, thyme, allspice, scallions—these are the building blocks of Jamaican cuisine, whether in a rub for jerk chicken or in the juicy filling for beef patties. Our most popular Jamaican recipes, which include tried-and-true classics like ackee and saltfish and rice and peas, exemplify the breadth and vibrancy of the Caribbean island’s cooking. Grab a pair of latex gloves (for seeding those chiles!) and get chopping—you’ll want to cook your way through this flavorful list.
Rice and Peas Kelly Marshall Kelly Marshall
When chef Sarah Thompson was growing up, summer visits to her grandmother Gloria’s house were synonymous with Jamaican feasts of curried goat, brown-stew chicken, and callaloo cooked down with onions and peppers. “But it was the rice and peas that carried the whole plate for me,” says Thompson. “Fragrant rice with full stems of thyme and whole peppercorns, all dotted with little round brown peas that gave way perfectly as you bit into them.” This recipe comes close to Gloria’s original. Get the recipe >
Ital Vegan Meatballs Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio
Whether slathered in marinara or dunked in homemade barbecue sauce, these savory plant-based bites are beloved in many Rastafari homes. Get the recipe >
