14 best jamaican cookbooks

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When I began writing my first cookbook, The Seasoned Life, life was so different. I was a mom of two girls, I’d truly just begun my career, and I was 26

I was never sleepy, never had too much to do, and always had the flexibility to cook whatever I wanted, whenever I wanted, without time constraints.

Meal time to us these days definitely still looks like pouring a generous glass of wine while I cook, but the logistics are slightly different. I mean, we blinked and suddenly there were three children! That’s six legs, six arms, three heads, sixty fingers and toes (by the grace of God), and three very different personalities (who Stephen and I both love equally).

I also began my journey as an entrepreneur, started my business Sweet July, and opened four International Smoke restaurant locations in two years!

In the midst of all of that, I still have this desire to nurture my family through food. That precious time together is not something I ever want to fall to the bottom of life’s to-do list. But these days, I need recipes that are still full of life and flavor but take a fraction of the time to make. I’ve tried to give that to you.

JAMAICAN MAMA

This drink takes me back to my (now) sister-in-law Callie’s bachelorette party in Jamaica. Our giant tumbler cups were filled day-round with a version of Jamaican Mama, and I wouldn’t have had it any other way! It literally tastes like a tropical explosion. So, if you can’t get away for vacation, just yet make this drink, take a sip, close your eyes, and escape.

CARIBBEAN LOBSTER ROLLS

I love when you can take a trip to the islands without using your passport. These rolls have that transportive quality! To give them a little island flavor, I add a hint of curry powder to the lobster; some celery and finely diced green apple provide crunch and sweetness.

MUSHROOM TACOS WITH AVOCADO CREMA

I developed this recipe for my dear sister-in-law Lala, a committed vegan. While the tacos aren’t completely vegan as-is, they can be with an uber-simple swap of coconut or cashew yogurt for the Greek yogurt, and they can be gluten-free if you use tamari in place of soy, and corn tortillas instead of flour. I know she and Snoh Snoh (my niece) will love these tacos for years to come.

RASTA PASTA RELOADED

I love this recipe because it’s totally fusion and extremely comforting. My Aunty Donna first made it for me and I’ve since tried my best to re-create her>everyone requests it from her. So much of the food I ate growing up had elements from all over the world on one plate, and this pasta is a perfect representation of that! You’ve got the taste of the islands with the jerk seasoning, curry, and peppers, and you’ve got a heavy Asian influence from the soy and sweet chili sauces.

PINEAPPLE CHICKEN THIGHS with Spiced Turmeric Cauliflower

I love bone-in, skin-on chicken thighs because they roast in a fraction of the time it takes to cook a whole chicken and the dark meat is flavorful and juicy. The gingery pineapple mixture is a nice complement to the spiced meat; just keep an eye on it as it bakes and if it’s getting too caramelized before the chicken is cooked through, you can lower the oven temperature slightly. The cauliflower roasts in the oven alongside the chicken, making this an easy, complete supper to pull off on a weeknight.

POACHED HALIBUT with Champagne Beurre Blanc

The first time I served this meal to guests, I got a collective “OMG, mmmm,” followed by the silence that tells you everyone’s really enjoying what you’ve made. I knew I had to include the recipe in this book. This dish is a tad bit elevated, so I probably wouldn’t make it for a weeknight meal, but I think it’s nice to have some special dishes for when there’s cause to celebrate.

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Caribbean Classics for Veggie Lovers

Spicy, authentic, and completely bajan classics, from salt bread and turnovers, curried potatoes with pumpkin and much, much more.

Treats and Sweets

This cookbook is complemented by its array of delicious, island-themed desserts and cocktails that bring a tropical flavor to every kitchen.

Mouthwatering Seasonings and Sauces

Recipes that use uniquely Caribbean mixes of herbs and spices—in cooked sauces, uncooked sauces, and 'wet seasoning' blends—for an unmistakably local flair.

Treat yourself to a Classic Barbadian Sweet Potato Pie

This sweet potato dish is traditionally served on Sundays or on special occasions. The topping is stunning: pineapple slices and cherries—you have to love that. Feel free to double or triple the recipe, but I prefer this pie in small quantities, served with a bit of Onion Gravy (page 39). Ordinarily, this pie is baked in a baking pan and then cut into squares for serving, but my version calls for making individual pies.

Instructions

1. Cook the sweet potatoes in boiling salted water until tender.

2. Preheat the oven to 350°F (180°C). Grease two 8-ounce (240 ml) ramekins.

3. Drain the sweet potatoes, add the margarine, pineapple juice, and cinnamon, and mash until smooth. Season with salt to taste.

4. Transfer to the prepared ramekins. Top each pie with a pineapple slice and a cherry and sprinkle with sugar. Broil for about 5 minutes, until lightly browned. Serve warm.

Spice up your diet with Taymer Mason's authentic, Caribbean recipes

Longtime vegan chef and entrepreneur Taymer Mason is the author of two cookbooks, a natural-hair enthusiast, and founder of her own line of natural health and beauty products.