A great place by me closed. They had the best oxtail dish. They included these small doughy dumplings that they cooked in with the oxtail. Anyone know what they’re called?

I have so much sorrel this year so I’m pumping out gallons of sorrel like it’s my job 😂😂. What “special” ingredient do you add to your sorrel?

I got some beef patties from a local Jamaican restaurant. I've had them from frozen at the grocery store countless times and wanted to try the most authentic version I could find. I was greeted by a Jamaican woman at the counter who reached into a hot case and put one in a brown bag for me. It was indistinguishable from the frozen ones. I suspect it may have even been the Golden Krust brand I'm familiar with. Is there a way to tell?

I made rice and peas for the first time last night 🤤 but with just the two of us.. there’s a lot left over. what do you make with leftovers? Is there a type of Jamaican fried rice?

Fried with coconut oil.

Hi everyone

I’ve made curry goat twice but something always feels like it’s missing from it

I wash my meat with lime and vinegar Season with all purpose seasoning, Betapac curry powder, salt, pepper, garlic powder Add peppers, onion, spring onion, garlic, ginger, scotch bonnet, thyme, ginger. I wrap in in cling film and let it sit in the fridge overnight

Next day I heat up some oil and a bit of butter, burn my curry powder. Add all the meat and let it cook. Once the water is released I cook it more and add water. Let it cook. Then I add carrots and potato. I adjust any seasoning. Finally I add a ram it up seasoning packet and let it cook further.

It taste really good but something is missing.

https://www.reddit.com/r/pigeonpeas/s/LklkjzMn2m

Yall I want this to be good! Can you help? It’s for a downloadable PDF book but will Also have an Amazon full-color option.

It just has this one taste like only curry powder. How do I add dimension to it. I marinated it for an hour. With some chicken seasoning and garam masala. But taste very curry powdery. I used cool runnings jamaican curry powder and I used chicken breasts

Hello! I have a question maybe someone may be able to answer; I talk to my coworker frequently at work and compare and contrast American dishes i grew up with to the Caribbean home meal dishes he grew up with in Jamaica. He is 50yrs old. This one completely blew my mind as much as his. I asked him if they serve pasta by chance in Jamaica. He said yes, it’s made with potatoes. I asked which pasta they cooked with it, or is the pasta made like gnocchi…and he was just as dumbfounded as to what I meant.. so I showed him American pasta and gnocchi and asked him to clarify;

he said this “pasta” is served as a side like vegetables, usually to rice and peas and chicken. I asked him how this pasta is prepared, and pretty much told me it’s boiled potatoes mashed in a pot, cheese, butter, garlic, and an egg… I’m completely lost as there is no actual “pasta noodles” at all in this and sounds like home style mashed potatoes.. I asked if it is mashed potatoes, and he said no that’s different..

I’ve tried google and not a single thing besides some sort of American made up dish called “Rasta pasta” with colored noodles came up which clearly is not this..

If anybody is familiar with the “pasta” he speaks of, is that it? Or is there a special name for it?

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Got to go to Flatbush

My jerk paste that I made today turned out too soupy, and I'd like to change that. Will it have any adverse effects if I reduce it by boiling it until it's thick enough?

Thanks in advance for any guidance and hints. :)

I walk in to Jamaican restaurant and go to pay for a dairy soursop drink. Cashier says it’s $7.12 …..no bitch it expired on 7.12 very bad way to write dates on bottles 😂

Hello everyone!

To clarify further, I a fellow from the cold and angry parts of Europe who has loved patties since a young lad. I have tried making these a few times using various recipes and while my end results are delicious, the pastry dough never reaches that level of flake and bite that the store bought ones I've gotten at my local shops have.

I do use beef suet in my dough as I learned that lesson early, so I'm wondering if there are some specific nuances to the dough method I'm missing?

Thanks in advance!!