Jamaican Flavor Dinner

To say I love Jamaican food is an understatement. I like to think at 31 years old I’ve been well exposed to a variety of cultures and cuisines and Jamaican cooking is absolutely in my top five favorites, if not top three.

Jamaican cuisine infuses flavorful spices for unique flavors you will always remember. While I haven’t been fortunate enough to visit beautiful Jamaica yet, I’ve fallen in love it and can’t wait to visit. There is so much I love about Jamaican culture but in particular is how gracious and happy the very large majority of Jamaicans I’ve met have been.

I love reggae music, I’ve rasied my two daughters listening to it from a young age and I even my husband at a dance-hall reggae club night. When I hear reggae, I instantly relax and think of beautiful blue water by my feet, the smell of the ocean, all the good things you can expect. It is also powerful, reggae lyrics are some of the saddest and most beautiful lyrics I’ve heard. Message about love, respect, inequality, change, its music that forces you to think beyond comfort zones.

Jamaican Blue Mountain Coffee is one of the tasteful, bold coffees I’ve tasted (THIS I know I am an expert in!). This all organic coffee tastes radiant in the start of your morning. Grown in the beautiful Blue Mountains of Jamaica at a very high elevation, this coffee is as rich as any I’ve tasted.

Once you are done with your cup of coffee, let’s think dinner. My two favorite meals I’ve tried (thus far) is curry chicken and jerk chicken. Both will have you eating off the plate!

I’ve been cooking this recipe or well a similar variation of it for Jamaican curry chicken for years and let me assure you it is beyond delicious! Courtesy of the New York Times!

Photo by New York Times

Try it out this weekend, pair this delicious recipe with a cold drink, some reggae tunes and you’ll thank me!


  • 2 tablespoons allspice berries
  • 1 tablespoon thyme leaves
  • 4 garlic cloves
  • 2 Scotch bonnet or habanero chiles, halved, stems removed
  • 6 scallions, roughly chopped
  • 1 tablespoon black peppercorns
  • 1 ½ teaspoons salt
  • ½ teaspoon grated nutmeg
  • ½ teaspoon cinnamon
  • 1 2-inch piece ginger, thickly sliced
  • 2 tablespoons soy sauce, optional
  •  Juice of 2 large limes (about 4 tablespoons)
  • 6 large chicken legs, leg and thigh attached


  1. Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
  2. Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
  3. Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.
  4. Voila!

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