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I was in Jamaica a couple of weeks ago, and I tried to immerse myself as much as I could in their local flavors. I had oxtails, plantains, jerk everything, rice, and a whole host of other things that I can’t remember or couldn’t pronounce!

I’m pretty certain I’ll never quite replicate the taste of being there on the island, but I can sure try! This is my best crack at Jamaican recipes! Although some of this stuff might not be easy to find in grocery stores up here, if you find the right speciality market I’d bet you can find it all!

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ROAST JERK CHICKEN

1/4 c. olive oil

2 tbsp. lime juice (from about 1 lime)

2 tbsp. soy sauce

1 tbsp. ground allspice

1 tbsp. packed dark brown sugar

1 tbsp. fresh thyme

2 tsp. kosher salt

2 tsp. black pepper

1 tsp. ground cinnamon

1 tsp. ground nutmeg

3 garlic cloves, crushed

1 bunch scallions, roughly chopped 

1 jalapeño pepper, chopped

1 piece (1 1/2 inches) fresh ginger, peeled and chopped

1 4- to 5-pound whole chicken

Mixed greens and vinaigrette, for serving

Combine the olive oil, lime juice, soy sauce, allspice, brown sugar, thyme, salt, pepper, cinnamon, nutmeg, garlic, scallions, jalapeño and ginger in a food processor. Blend until smooth.

Pat the chicken dry and place it on a rack set on a rimmed baking sheet. Rub the jerk marinade all over the chicken, making sure to get a good amount under the skin of the breast and thighs. Refrigerate, uncovered, for at least 30 minutes and preferably overnight.

Preheat the oven to 425˚. Remove the chicken from the refrigerator. Tent loosely with foil (try not to let the foil touch the skin of the chicken). Roast for 30 minutes, then uncover and continue roasting until a thermometer inserted into the thickest part of the thigh reaches 160˚, 35 to 40 more minutes.

Let the chicken rest for 20 minutes, then carve and serve with mixed greens tossed with vinaigrette.

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COUNTRY OXTAILS

3 lbs. oxtails

Favorite beef seasoning 

1 tsp. olive oil

1 can beef broth (12 oz.)

1 c. red wine

1 tbsp. Worcestershire sauce

6 cloves garlic, cut in half

1 tsp. dried basil

1 tsp. dried oregano

2 bay leaves

1 (8 oz.) can tomato sauce

1/2 Vidalia onion cut into small wedges

6 small red potatoes, cut in 1/2 

4 medium carrots, cut into 2-inch lengths

1 pot cooked and hot buttered rice

Preheat oven to 350 degrees.

Sprinkle the oxtails liberally with House Seasoning on both sides.

Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce and the reserved oxtails. Stir to combine all ingredients together.

Cover tightly, place in oven, and bake for 2 to 3 hours.

Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.

Serve oxtails with the vegetables over hot buttered rice.

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 JAMAICAN BEEF PATTIES

FOR THE DOUGH:

3 1/2 c. unbleached all-purpose flour

1 tsp. turmeric

1/2 tsp. kosher salt

2/3 c. shortening

1/2 c. unsalted butter, cut into chunks

3/4 c. cold water

1 tbsp. white vinegar

FOR THE FILLING:

2 tbsp. vegetable oil, divided

1 lb. ground beef

1 c. chopped yellow onion

1/2 To 1 minced habanero pepper, seeds and veins removed

2 cloves garlic, minced

1 tbsp. brown sugar

2 tsp. curry powder

1 tsp. onion powder

1 tsp. paprika

1 tsp. thyme

1/2 tsp. allspice

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

1/2 c. beef stock

1/4 c. breadcrumbs, panko or traditional

1 egg white, lightly whisked

1 egg whisked with 1 Tablespoon Water, for egg wash (optional)

Pulse the flour, turmeric, and salt together in a food processor to combine. Add the shortening and butter. Pulse a few times to incorporate.

Stir the water and vinegar together. Gradually add to the dough mixture, pulsing until a dough forms. Divide the dough in two, wrap in plastic and refrigerate while making the filling.

Brown the beef in 1 tablespoon of oil until no longer pink. Remove from pan and drain excess fat if needed.

Heat remaining tablespoon oil and cook the onion and habanero until the onions are soft. Add the garlic and cook for 30 seconds to a minute.

Stir in the brown sugar, spices, salt, and pepper. Cook a few minutes, stirring, until the spices are well distributed and very fragrant.

Add the stock or broth and cook, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the breadcrumbs. Let the mixture cool.

Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

On a floured surface, roll the half of the dough to 1/8 inch thickness. Cut into large circles, 5-7 inches across. (Use a large cookie cutter, cup, or bowl as a guide.) Add flour to the surface and rolling pin as needed to prevent sticking. Dough may be re-rolled.

Spoon 1 1/2 to 2 tablespoons of the meat filling onto each circle. Brush beaten egg white onto the inside edge of one half of the circle. Fold the circle in half, pressing the sides together. Crimp the edges using your fingers or the tines of a fork.

Brush with egg wash and bake for about 30 minutes. While the patties are baking, repeat with other half of dough and filling. Let stand 5 minutes before serving.

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 CARIBBEAN BURGERS WITH MANGO SLAW

1/2 head red cabbage, thinly sliced

Juice of 4 limes

2 tbsp. Sriracha 

2 tsp. kosher salt

3/4 tsp. black pepper

2 lb. ground beef

3 tbsp. teriyaki sauce

1 tbsp. grated fresh ginger 

3 garlic cloves, finely grated

2 ripe mangoes

1 bunch scallions, thinly sliced

1 c. fresh mint leaves, torn

Pinch of sugar (optional)

6 brioche hamburger buns, toasted

Mayonnaise, for serving

6 lettuce leaves

1 avocado, peeled and thinly sliced

Make the slaw: Toss the cabbage with the lime juice, 1 tablespoon Sriracha, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl until combined. Cover and chill until ready to serve.

Preheat the broiler. Combine the beef, teriyaki sauce, ginger, garlic, the remaining 1 tablespoon Sriracha,

1 teaspoon salt and ½ teaspoon pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties (¾ inch thick) and place on a wire rack set on a rimmed baking sheet.

Broil the patties until lightly charred in spots, about 4 minutes per side for medium rare.

Meanwhile, peel the mangoes. Thinly slice 1 mango and chop the other into small pieces.

Add the chopped mango, scallions and mint to the slaw mixture and toss. Add the sugar if the mangoes aren’t sweet enough. Serve the burgers on the buns with mayonnaise, lettuce, the sliced mango and avocado. Serve the slaw on the side.

TFD: “We don’t have problems, we have situations” - Jamaican proverb

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