The aroma of sizzling Island Spiced Oil filled my kitchen as I tossed in the onions, garlic, and a hint of Scotch bonnet pepper. The warmth of Very Necessary Jerk Seasonings mixed with the earthy depth of curry powder, creating a rich, golden base that promised bold Caribbean flavors. As the coconut milk simmered, thickening into a velvety sauce, I added the marinated jumbo shrimp, watching them curl and soak up the fragrant spices. Good ole Jamaican Scotch Bonnet pepper highlight the dish, and with one final stir, it was ready—spooned over fluffy jasmine rice, each bite bursting with heat, creaminess, and the unmistakable taste of the islands. This dish isn’t just a meal; it’s an experience. A taste of...
“The aroma of freshly baked banana bread fills the kitchen, wrapping the air in warmth and nostalgia. Each slice is perfectly moist, rich with the natural sweetness of ripe bananas, and speckled with hints of cinnamon. Whether paired with a morning cup of coffee or enjoyed as an afternoon treat, this homemade banana bread is comfort in every bite. Simple to make yet irresistibly delicious, it’s the kind of recipe you’ll find yourself coming back to again and again.”
Crispy, sweet, citrusy, and spicy—these Maple Orange Lemon Pepper Wings are the perfect fusion of bold flavors. Infused with the rich heat of our Very Necessary Island Spiced Oil, the sweetness of maple, and the zesty punch of fresh orange and lemon, these wings are a guaranteed crowd-pleaser. Whether you’re hosting a gathering or just treating yourself, this recipe will transport your taste buds straight to the islands. Ready to spice up your wing game? Let’s get cooking!
Chicken feet are a hidden gem in Jamaican cuisine—rich in flavor, collagen-packed, and perfect for slow braising. In this recipe, I use my Very Necessary Finds Island Spiced Oil and Pineapple Jerk Seasoning Rub to create a dish that’s smoky, spicy, and subtly sweet. The result? Fall-off-the-bone tenderness with a sauce so good, you’ll want to lick your fingers clean. Read on for the full recipe and bring this bold Caribbean flavor to your kitchen!
There’s something about Pakasa that hits different — especially if you grew up in Jamaica like me. It wasn’t just a meal; it was an adventure. We’d send the bravest boy down the gully to pick dry coconut, grate it by hand, and squeeze out the milk. We’d “sneak” seasoning from our parents’ kitchens and throw whatever we had in the pot — dumplings, green banana, maybe a piece of chicken back if we were lucky. The real magic happened when the coconut milk cooked down to custard and oil, and the pot bottom started to stick — that’s where the flavor lived! You’d scrape that pot bottom like treasure, and every bite tasted like pure yard vibes. Now, living...
