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Oven-Baked Jamaican Jerk Chicken
Category: Meat Dishes
Classic Jamaican meat recipes full of island flavor.
Jamaican Oven-Baked Chicken (Flavorful, Juicy & Easy)
This Jamaican-style baked chicken is juicy, packed with seasoning, and full of that cozy island flavor we all grew up on. With golden skin, tender meat, and a rich homemade gravy, this is the perfect weekday or Sunday dinner .
Ingredients
Chicken
2–5 lbs chicken (legs, thighs, or mixed pieces)
1 lime or lemon (to clean the chicken)
Dry Seasonings
1 tbsp chicken seasoning
1 tbsp all-purpose seasoning
1 tsp scotch bonnet powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (for color)
1 tsp salt (adjust to taste)
Green Seasoning
1 medium onion, sliced
3–6 cloves garlic
2 stalks scallion
3 sprig thyme 6-10 pimento berries
½ green sweet pepper, sliced
½ Scotch bonnet pepper, optional For the sauce
½ cup bbq sauce
2 tbsp ketchup
Instructions
1. Clean & prep the chicken
Wash chicken with lime or lemon, rinse well, and pat dry.
2. Make the green seasoning
Blend together:
1 medium onion
3–6 cloves garlic
2 stalks scallion
a few pimento berries
1 sprig thyme
½ sweet pepper
½ Scotch bonnet pepper (optional)
Blend until smooth or slightly chunky.
Set aside 3 tablespoons for the chicken.
3. Season the chicken
Add to the chicken:
✔ chicken seasoning
✔ all-purpose seasoning
✔ black pepper
✔ garlic powder
✔ onion powder
✔ paprika
✔ salt
✔ 3 tbsp blended green seasoning
✔ 2 tbsp browning or soy sauce
✔ 2 tbsp ketchup
✔ 1 tbsp oil
Rub everything into the chicken very well.
Let it marinate 30 minutes or overnight.
4. Preheat the oven
Heat oven to 375°F (190°C).
5. Arrange chicken in the pan
Place chicken skin-side up in a baking dish.
6. Bake
Cover with foil and bake for 45 minutes.
Remove foil, baste chicken with the gravy, and bake uncovered for another 20–30 minutes until golden and cooked through.
Brush on your BBQ + ketchup sauce during the last 10 minutes.
7. Serve and enjoy!
Perfect with rice & peas, white rice, or steamed veggies.
Cooking Tips for the Best Jamaican Baked Chicken
- Blend your green seasoning fresh — it gives the chicken a deeper, richer flavor than bottled mixes.
- Marinate overnight if you can. The longer it sits, the more flavorful and juicy the chicken gets.
- Baste the chicken halfway through to keep it moist and help the skin brown evenly.
- Broil for 2–3 minutes at the end if you want the skin extra golden.
- Use bone-in chicken for the richest flavor and juiciest meat.
Serving Suggestions
Serve your Jamaican baked chicken with:
- Rice & peas (classic Sunday dinner combo)
- White rice with extra gravy
- Pumpkin rice for a cozy twist
- Steamed cabbage or callaloo
- Fried plantains
- Macaroni salad
- Roasted vegetables
- Potato salad (Jamaican style)
For a full plate, pair it with one starch + one vegetable.
If you try this baked chicken recipe, be sure to share your photos and tag @khaliaskuisine!Follow me on Instagram, Facebook, and YouTube for more cozy Jamaican dishes and weekly recipe inspiration.
Jerk Turkey Recipe | Easy Jerk Spatchcock Turkey (Oven Baked)
This easy Jerk Spatchcock Turkey cooks fast, stays juicy, and is packed with Jamaican spices. A simple oven recipe that anyone can make.
Ingredients
- SPATCHCOCK PREP
1 whole turkey (14 lbs)
1 Stick butter to rub on skin
Kitchen shears for cutting backbone
- TURKEY SEASONING DRY RUB
- 2 tbsp Chicken / Poultry Seasoning (Maggie)
- 2 tbsp Jamaican Jerk Seasoning
- 1 tbsp Garlic Powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tsp Scotch Bonnet powder
- WET JERK RUB (BLEND)
Blend together:
1 large onion
6 cloves garlic 1 nutmeg 8-10 pimento berries(allspice)
2 stalks scallion
1 Scotch bonnet peppers (1 for mild)
1 thumb ginger
1 tbsp browning
1/2 Cup Beer (Red stripe) 1 tbsp liquid smoke
4 sprigs thyme
1–2 tbsp browning (burnt sugar)
This MUST smell like pure jerk marinade.
Instructions
1. Clean & Spatchcock the Turkey
Remove the backbone, press the breastbone until the turkey lays flat, wash with lemon/vinegar and water, then pat dry completely.
2. Season the Turkey Heavy
• Chicken seasoning
• Jamaican jerk seasoning
• Garlic powder
• Onion powder
• Smoked paprika
• Scotch bonnet powder
Rub everything on top, under the skin, on the legs and thighs, and in every crease. This is your dry rub base.
3. Make Your Wet Jerk Marinade
Blend together:
• Fresh garlic
• Onion
• Whole pimento berries
• Fresh ginger
• Scallion
• Thyme
• Red Stripe beer
• Browning
• Nutmeg • liquid smoke • scotch bonnet pepper
This gives the jerk flavor depth and a real Jamaican profile.
4. Pour the Wet Marinade Over the Turkey
Massage it in all over the skin, under the skin, under the legs, under the wings, and in the joints. Marinate 1–3 hours or overnight.
5. Prepare the Roasting Pan
Place the turkey on a rack or directly above the pan.
6. Cooking Time for 14 lb Spatchcock Turkey
Start HOT for color: 400°F for 45 minutes
Finish lower: 350°F for 1 hour 15–30 minutes
Total cook time: 2 hours – 2 hours 15 minutes.
Check temperatures at the 1 hour 45 minute mark.
Turkey is done when the breast reaches 165°F and the thigh reaches 175°F.
7. Baste Often
Start basting at the 1-hour mark, then baste every 20 minutes using the pan juices for shine and moisture.
8.Brush the glaze on the turkey and return it to the oven. This gives a sticky finish, shine, and deep jerk color.
9. Rest 15–20 Minutes
Do NOT cut immediately—this keeps the turkey juicy.
Serves: 10–12
Turkey Size: 12–14 lb
Cook Time: 1 hr 45 mins – 2 hrs 30 mins (depending on oven + size)
Storage & Reheating
- Store leftovers in the fridge for 3–4 days
- Reheat in oven or air fryer so it stays juicy
Serving Suggestions
- Rice and peas
- Macaroni pie
- Roasted veggies
- Festival or fried dumplings
- Gravy on the side
How to make Jerk Turkey
FAQ
1. Can I make this recipe without spatchcocking?
Yes, but it will take longer to cook. Spatchcocking helps the turkey cook faster and stay juicy.
2. Can I leave out the Red Stripe beer?
Yes. You can replace it with chicken broth or water. The flavor will still be great.
3. How do I make it less spicy?
Use less Scotch bonnet powder or remove seeds from the fresh pepper in your marinade.
4. Can I cook this turkey on the grill instead of the oven?
Yes. You can grill it over indirect heat at 325–350°F, then finish with the glaze. But the oven version is easier for beginners.
Thanks for trying my recipe! If you make this Jerk Spatchcock Turkey, share your photos and tag @khaliaskuisine. Follow me on Instagram, Facebook, and YouTube for more Jamaican recipes!”
JAMAICAN CURRY CHICKEN (Beginner-Friendly & Flavorful)
Ingredients
- 2–5 lbs chicken (cut-up)
- 2 tbsp Jamaican curry powder (Chief, Betapac, or your brand)
- 2 tbsp Chicken seasoning (Maggie )
- (adjust to taste)
- 1 tbsp Jerk seasoning
- 1/2 tsp Scotch bonnet powder
- 4–6 cloves garlic, minced
- 2 medium onion, chopped
- 1–2 stalks scallion
- 1 sprig thyme
- 1/2 Green bell pepper
- 1 small piece ginger
- 1 small Scotch bonnet pepper (whole or sliced)
- 1 tsp pimento berries (about 6–8)
- 1 tbsp vegetable oil
- 1–2 potatoes, peeled & cut
- 1 cup water if needed
- Additional 1 tbsp curry powder for “burning the curry”
Instructions
1. Clean & Season the Chicken
Wash chicken with lemon/vinegar + water. Drain well.
Add curry powder, chicken seasoning , Jerk seasoning or all-purpose seasoning., scotch bonnet pepper,
Add garlic, onion and pimento berries.
Rub everything in so chicken is fully coated.
Let it marinate 30 minutes or overnight for deeper flavor.
2. Burn the Curry (the Jamaican way)
Heat 1 tbsp oil in a pot on medium.
Add 1 tbsp curry powder to the oil and stir until it turns dark, fragrant, and grainy about 1 minute.
This step wakes up the curry flavor and prevents raw curry taste.
3. Cook Chicken
Add seasoned chicken
Cover and let the chicken spring its own water for 15 minutes.
4. After that
Add potatoes, scallion, thyme, green bell pepper, scotch bonnet pepper and 1 cup water if needed
Stir well and cover the pot.
5. Simmer to Perfection
Cook on medium-low for 20–25 minutes until:
Chicken is tender
Potatoes are soft
Gravy is thick and rich
If you need more gravy, add a splash of hot water.
TOTAL COOKING TIME
35–40 minutes
(15 minutes springing its own water + 20–25 minutes simmer)
TOP TIPS FOR PERFECT JAMAICAN CURRY CHICKEN
- Let the curry powder toast in the oil until it gets dark, fragrant, and grainy.
- Let the chicken “spring its own water
- Betapac, Chief, or Jamaican Choice give the best color + flavor.
- Adjust salt, a little more curry powder, or a dash of all-purpose seasoning if needed.
Thank you so much for trying this Jamaican Curry Chicken recipe! I hope it brings comfort, flavor, and a little taste of home to your kitchen.
If you make it, I’d love to see your plate — share your photos and tag @khaliaskuisine, and follow me on Instagram, Facebook, and YouTube for more delicious Caribbean dishes.
Stay blessed and happy cooking!
Pineapple Brown Sugar Ham with Orange Marmalade Glaze
Sticky • Glossy • Juicy • Holiday Perfect
If you want a holiday ham that’s beautiful, glossy, and full of flavor this is the one. Spiral ham cooks fast and absorbs flavor easily. Today, I’m using a sweet and tangy glaze made with orange marmalade, pineapple preserves, brown sugar, cloves, and pimento berries, plus a few extra ingredients to make it shiny, sticky, and unforgettable.
Whether it’s Thanksgiving, Christmas, or a Sunday dinner with family, this ham is guaranteed to stand out on the table
Ingredients
For the Ham
1 fully cooked spiral ham (8–10 lbs)
Whole cloves (optional for studding)
1 cup pineapple juice or water (for the roasting pan)
Dry Rub for Extra Flavor (Optional but SO Good)
If you want even more flavor inside every slice, rub this all over the ham before glazing. It melts in as it warms, giving warm spice and a deeper caramelized flavor.
Dry Rub Ingredients
1/2 cup brown sugar
1 tsp ground cinnamon
1 tsp ground allspice
½ tsp ginger powder
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp ground cloves
¼ tsp nutmeg
Pinch of scotch bonnet powder (optional)
Sticky Orange–Pineapple Holiday Glaze
½ cup orange marmalade
½ cup pineapple preserves
½ cup brown sugar
4–6 whole cloves
1 tbsp apple cider vinegar
1–2 tbsp Dijon mustard
¼ tsp cinnamon
¼ tsp ginger powder
¼ tsp garlic powder
½ cup pineapple juice
Instructions
1. Prep the Ham
Preheat your oven to 300°F.
Place the spiral ham cut-side down in a roasting pan or foil-lined baking dish.
If you want that old-school holiday look, stud the top with a few whole cloves.
Cover tightly with foil to keep the ham juicy.
2. How Long to Cook a Spiral Ham (Easy Guide)
Spiral hams are already fully cooked — you’re simply reheating them gently so they stay juicy.
Reheating Time:
300°F for 10 minutes per pound, covered tightly with foil.
Examples:
8 lb → about 1 hour 20 minutes
10 lb → about 1 hour 40 minutes
12 lb → about 2 hours
Internal Temperature:
Ham is ready at 140°F in the thickest part.
Important Tips
Always reheat covered
Always add liquid to the pan
Only glaze at the end
Don’t overcook — spiral ham dries out fast
3. Warm the Ham
Before covering the ham, pour about ½–1 cup of pineapple juice into the bottom of the pan. Add a few sprigs of rosemary along with whole cloves . This creates steam while the ham warms, keeps it juicy, and adds extra flavor. Bake the ham covered for the appropriate size of your ham. The ham am using was 10lb so I baked for 1hour & 40 minutes just to heat it through.
While it warms, make your glaze.
4. Make the Sticky Pineapple–Orange Glaze
In a saucepan over medium heat, add:
orange marmalade, pineapple preserves, brown sugar, Dijon mustard, apple cider vinegar , garlic powder, clove, allspice, nutmeg,cinnamon, ginger powder, onion powder and pineapple juice.
Stir until the sugar melts and the glaze becomes thick, glossy, and bubbling (about 5–7 minutes).
Turn off the heat and let the glaze thicken slightly as it cools — this helps it stick better.
5. Glaze the Ham
Remove foil from the ham.
Brush a thick layer of glaze all over, making sure it gets between the spiral slices.
Pour extra glaze over the top so it seeps down inside.
6. Bake Until Glossy
Return the ham to the oven uncovered.
Bake for 25–30 minutes, basting with more glaze every 10 minutes.
When the top is sticky, shiny, caramelized, and glossy, it’s done.
7. Final Touch
Pour the remaining warm glaze over the ham before serving.
Let it rest 10 minutes, then enjoy!
Serving Ideas
- Add pineapple rings on top for decoration
- Serve with mashed potatoes, collard greens, mac and cheese, or sweet potatoes
- Use leftovers for sliders or breakfast sandwiches
Tips To Keep Spiral Ham Juicy
- Don’t skip the foil that’s the key to moisture
- Don’t heat the ham too long; it’s already fully cooked
- Always add liquid to the pan
- Brush glaze during the last 20–25 minutes only
Storing Leftovers
Store ham slices in an airtight container for up to 4 days.
Freeze in portions for up to 2 months.
Warm gently with a splash of pineapple juice to keep it juicy.
And just like that, your holiday ham is glossy, sticky, and packed with flavor. The orange, pineapple, pimento, and warm spices come together so perfectly every slice is tender and juicy. If you try this recipe at home, don’t forget to snap a picture and tag @khaliaskuisine on Instagram, Facebook, or YouTube. I love seeing your creations. Happy holidays and bless up!
Juicy Brined & Spatchcocked Turkey
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Jamaican-Style Beef Short Ribs
Deep, slow-braised beef short ribs with real yard vibes—jerk seasoning, garlic, thyme, scallion, pimento, sweet bell pepper, and a splash of Red Label Wine that turns the gravy silky and rich.
Ingredients
(serves 4–6)
3–6lb beef short ribs (English-cut), patted dry
3 Tbsp dry jerk seasoning
1 Tbsp garlic powder 1 tsp Scotch bonnet powder
6 cloves garlic, minced
1–1½ tsp pimento (allspice) — lightly crushed or 8–10 whole berries
6 sprigs thyme 2 medium roma tomatoes/ 2 tbsp tomato paste
4 scallions, chopped
1 green bell pepper, sliced
1 Scotch bonnet pepper, left whole (heat control)
1 cup Red Label Wine or red wine
2 cups beef stock (or water), plus more as needed
2 Tbsp neutral oil
Kosher salt to taste
Instructions
- Season (10 minutes + marinate 30 minutes or overnight)
In a bowl, combine ribs with jerk seasoning, garlic powder, crushed pimento, 1 tsp salt, scotch bonnet pepper.
Rub well. Cover and marinate at least 30 minutes (overnight for deepest flavor). - Sear (8–10 minutes)
Heat a heavy pot (Dutch oven) over medium-high; add oil.
Sear ribs on all sides until browned (2–3 min per side). Remove to a plate.
Tip: Browning is flavor. Don’t crowd the pot—work in batches. - Build the base (2–3 minutes)
Drop heat to medium. Add tomatoes, minced garlic, onion; stir 30–45 seconds.
Pour in ½ cup Red Label Wine to deglaze, scraping up brown bits. Reduce by half (about 1 minute). Then Add 2 cups beef broth or water. - Braise (2½–3 hours, mostly hands-off)
Return ribs to the pot. Add thyme, scallion, pimento berries (if whole), bell pepper, Scotch bonnet, liquid should come ~⅔ up the ribs.
Bring to a gentle simmer. Cover and cook low and slow until tender:
Stovetop: Low heat, 2½–3 hours
Oven: 325°F (163°C), 2½–3 hours
Turn ribs once halfway through. Check liquid; add splashes of stock/water if needed.
Doneness: A fork should slide in easily and the bone should wiggle loose. - Reduce & glaze (8–12 minutes)
Skim excess fat from the pot. Simmer the braising liquid uncovered until glossy and spoon-coating (8–10 min).
Taste and adjust salt/pepper. - Serve
Plate with rice & peas, creamy mash, or boiled food. Spoon over plenty of that Red Label gravy. Optional sprinkle of fresh thyme leaves.
Notes for Control & Safety
- Heat level: Keep Scotch bonnet whole with a slit for flavor without overwhelming heat; remove before serving if desired.
- Sub for wine: If you ever run out, use a sweet red wine and add 1 tsp brown sugar; but Red Label gives the signature vibe.
- Pressure cooker option: 45–55 minutes on High, natural release 10 minutes; then reduce sauce on stovetop.
How to make Jamaican beef short ribs
Enjoy these tender Jamaican beef short ribs—rich, flavorful, and full of home vibes.
Share your photos and tag @khaliaskuisine on Instagram, Facebook, or YouTube!
Garlic & Herb Roast Chicken
There’s just something special about a roast chicken that’s packed with garlic, herbs, and love. The kind that fills your kitchen with that warm, buttery aroma that makes everyone peek in the oven and say, “Is it ready yet?”
This herby garlic roast chicken is juicy on the inside, crispy on the outside, and bursting with flavor from fresh thyme, rosemary, scallion, and loads of garlic — just how we like it. It’s a little bit Sunday dinner, a little bit cozy weekday comfort.
I love making this whenever I want something that feels fancy but simple — the kind of meal that doesn’t need much effort but tastes like you spent all day in the kitchen. Serve it with roasted veggies, rice and peas, or mashed potatoes for that perfect home-style dinner.
Ingredients
- For the Chicken:
- 1 whole chicken (about 4–5 lbs)
- 1 lime or lemon (for cleaning)
- 2 tbsp Jerk seasoning or all-purpose seasoning
- 2 tbsp Maggi chicken seasoning
- 1 tbsp Garlic powder
- Herb & Garlic Paste:
- 6–8 cloves garlic
- 5 sprigs thyme (fresh preferred)
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 1 scotch bonnet pepper
- 1 stick butter
- 10 – 12 pimento (allspice)
- Blend or mash everything together into a thick, aromatic paste.
- (It should smell like Sunday and Christmas morning combined )
Instructions
Clean & Prep: Wash the chicken with lime or lemon, rinse, and pat dry.
Lift the skin: Carefully loosen the skin over the breast and thighs with your fingers (don’t tear it).
Season: Rub the herb-garlic paste under the skin and all over the outside. Sprinkle with Jerk seasoning , Chicken seasoning , Garlic powder and paprika for color.
Stuff: Add extra thyme, garlic cloves, pimento berries , rosemary and onions inside the cavity.
Marinate: Let it sit at least 2 hours, or overnight in the fridge for deeper flavor.
Roast:
Preheat oven to 400°F (200°C).
Roast uncovered for 1 hour 20 minutes or until golden and juices run clear.
Baste halfway through with the pan juices for that glossy finish.
Rest: Let it rest 10–15 minutes before cutting — so the juices settle perfectly.
🍽️ Serving Ideas
Roasted vegetables (carrot, potato, pumpkin, bell pepper).
Garlic mashed potatoes or rice & peas.
A drizzle of the pan gravy or a quick butter-herb sauce.
I hope you enjoy this herby garlic roast chicken as much as I do! It’s one of those recipes that makes your whole kitchen smell like love and comfort. Perfect for Sunday dinner, holidays, or anytime you’re craving something cozy and full of flavor.
Jamaican Escovitch Fish Recipe
There’s nothing like the crispy, tangy, spicy bite of a good Jamaican escovitch fish. Growing up, this was always a beach-day or holiday favorite — fried snapper topped with pickled onions, carrots, and Scotch bonnet pepper.
Ingredients
- Serves: 4 Prep Time: 15 mins Cook Time: 25 mins
- For the Fish
- 6 whole red snapper (cleaned and scaled)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp all-purpose or fish seasoning
- Oil for frying (enough to deep fry)
- For the Escovitch Pickle Sauce
- ½ cup vinegar (white )
- ¼ cup water
- 2 medium carrot (julienned)
- 2 onion (thinly sliced)
- 3 Scotch bonnet pepper (sliced, seeds removed for less heat)
- pimento seeds (allspice berries)
- 2 tbsp of the fish oil
- ½ tsp sugar
Instructions
- Season the Fish:
Pat fish dry with paper towel. Rub with salt, black pepper and all-purpose seasoning inside and out. Let it marinate for 10–15 minutes.
Fry the Fish:
Heat oil in a large frying pan onmedium-high. Carefully place fish in and fry until golden brown and crisp on both sides — about 6–8 minutes per side depending on size. Remove and drain on paper towel.
Make the Pickle Sauce:
In a small saucepan, combine fish oil, vinegar, water, onion, carrot, pepper, sugar and pimento berries. Bring to a light boil for 2–3 minutes — just enough to soften the vegetables but keep them crunchy.
Combine:
Pour the hot pickle mixture over the fried fish. Let it sit and soak up the flavors for a few minutes before serving.
Serve & Enjoy:
Best enjoyed with bammy, festival, or even a slice of hard dough bread to soak up the spicy vinegar sauce.
Tips:
- You can use parrotfish, porgy or butterfish if snapper isn’t available.
- For a milder flavor, use half a Scotch bonnet or remove the seeds.
- The longer the fish sits in the pickle, the better it tastes — perfect for making ahead!
Thanks for stopping by my kitchen! I’d love to see how your escovitch fish turned out — share your photos and tag @khaliaskuisine so I can repost them.
Don’t forget to follow me on Instagram, Facebook, and YouTube (@khaliaskuisine) for more cozy Jamaican recipes, kitchen moments, and island vibes.
See you next recipe!
Oven Roast Fish with Bammy
Growing up in Jamaica, roasted fish was one of those meals that brought the whole yard together — whether it was done outside on the coal stove or wrapped in foil and tossed in the oven. The smell alone could make your belly start talking! This oven roast fish with bammy brings back that same island flavor, just made easy for a modern kitchen. It’s flaky, buttery, and filled with the kind of seasoning that reminds you of home — pimento, thyme, and a touch of pepper for that Jamaican kick.
Ingredients
- 4 whole snapper or parrot fish (cleaned and scaled)
- 2 tbsp dry Jerk seasoning or fish seasoning
- 1 tsp scotch bonnet powder
- 1 tbsp Garlic powder
- 1 medium onion (chopped)
- Okra
- 2 sprig thyme
- 6 Garlic (chopped)
- 2 Carrots (sliced)
- 2 cups Callaloo
- Pimento berries
- 2 tbsp butter
- 2 tbsp Coconut oil
- 1 packet foil
- parchment paper
- For serving:
- 6 Jamaican bammy
- 1 cup coconut milk (for soaking and toasting bammy)
Instructions
- Clean & Prep Fish:
Wash fish with lime or lemon and pat dry. Score each side lightly with a knife.
Season Well:
Rub in jerk seasoning with pimento berries , garlic powder and scotch bonnet powder. Season inside out
Wrap & Roast:
Place each fish on a piece of foil and parchment paper. Combine Callaloo, Okra, carrots, onion, garlic, thyme and coconut oil. Then add it in the fish head and belly . then dot with butter.
Wrap tightly and roast in a preheated oven at 400°F (200°C) for 20–25 minutes.
Prepare Bammy:
Soak bammy in coconut milk or water for 2 minutes.
Pan-fry or bake until golden and slightly crisp on the edges.
Serve & Enjoy:
Unwrap the roasted fish and serve hot with bammy. Drizzle with lime juice for a tangy island finish.
Tips
- For extra flavor, marinate the fish overnight in the fridge.
- Serve with bammy, festival, rice & peas, or roasted breadfruit for a full Jamaican plate.
If you try this oven roast fish and bammy, let me know how it turn out! I love seeing your versions of my recipes — so don’t forget to tag me @khaliaskuisine and share your dinner plates. Whether you roast it for a special occasion or a midweek meal, this dish brings that real yard flavor right into your kitchen.