Pakassa AKA Soloby
Some dishes are so deeply tied to childhood memories that just the thought of them can transport you right back to barefoot days, long summer breaks, and the scent of coconut milk bubbling in a blackened pot over an open fire. For me, that dish is Pakasa, also known as Soloby — depending on what part of Jamaica you’re from.
This dish wasn’t made in fancy kitchens or with store-bought coconut milk in a can. No sah! Pakasa was born from adventure, community, and the resourcefulness of children on summer break who just wanted a hot, satisfying meal to share with friends after hours of play or river fishing.
The Real Way to Make Pakasa — From Scratch
The beauty of Pakasa is that it was made from whatever we could find — and most times, what we could steal from our parents’ kitchens without getting caught. It was a dish built on teamwork, especially when it came to getting the star ingredient: fresh dry coconut from the tree.
Now, picking coconut wasn’t as simple as grabbing it from the yard. Most times, we’d have to send the bravest boy down the gully to climb a tree or knock down some dried coconuts. This was an event! Once we had enough coconuts(2-3), it was time to grate them by hand using a makeshift grater (usually a piece of zinc with holes punched in it if we couldn’t find a proper grater).
We’d extract that rich, creamy coconut milk by hand — squeezing it from the grated coconut meat until our fingers cramped. And that was the base of our Pakasa.
The Ingredients: Whatever We Could Find or Steal
The beauty of Pakasa was that no two pots ever tasted the same, but they were always delicious. The ingredients were whatever we could source:
• Dumplings (Flour, salt, and water, nothing fancy)
• Green banana (peeled and cut into chunks)
• Fresh aromatics (onion, scallion, garlic, thyme, tomato)
• Scotch bonnet pepper (if we were brave enough to handle the heat)
• Black pepper, salt, and powdered seasonings (usually stolen from our parents)And if we were really lucky, we could jazz it up:
Chicken back (if we could raise enough to buy a pound or even half a pound or maybe a friend could take some from her mother's shop) — fried before adding for extra flavor
• Janga (river shrimp) — if our fishing trip was successful
• Ackee if there were any on the trees, or even a piece of Saltfish — if we could sneak it.
Anything else we could experiment with
The Process: Built on Hunger and Curiosity
We’d start by frying the chicken back if we had any or just jump straight into seasoning the pot. All the fresh aromatics would get chopped and tossed into the bubbling coconut milk, filling the air with that mouth-watering, homey aroma of island spices.
The dumplings and bananas were next. We’d shape the dumplings into little round flats and spinners (because who had time for perfection?) and throw them in one by one. If we were lucky enough to have meat, it went in after frying or straight raw if we were too impatient.
Sometimes, we’d let it stay saucy, where the coconut milk reduced into a rich, flavorful broth. Other times — and this was the real magic — we’d boil it down until it turned into coconut custard and oil. Oh my gosh! This was when you’d start getting that sticky pot bottom — the part that slightly burned and caramelized at the bottom of the pot. Trust me, that’s where the real flavor was. You had to scrape it off the pot like it was treasure.
A Meal That Brought Us Together
Pakasa wasn’t just a meal; it was a symbol of togetherness. We didn’t have much, but we had the land, the river, friendship, and the spirit of community. Some days, we were fishing for janga (river shrimp); other days, we were breaking cane from a cane field or climbing trees for coconuts. We’d hustle to put something in the pot, and by the time it was done cooking, we were all sweaty, hungry, and ready to eat like kings and queens.
There was something about sitting on a rock, a broken tree, or just on the grass, eating our Pakasa. Our plates were usually bowls made from coconut shell, calabash (Paki). And if you were lucky enough to eat from the pot, you won the jackpot.
Why I’ll Never Forget Pakasa
I look back now and realize Pakasa was more than just a meal — it was a lesson in survival, teamwork, and making something from nothing. It was about finding joy in the simple things, like scraping burnt coconut custard sauce from the pot or sneaking a piece of chicken back when no one was looking.
Today, I easily make Pakasa the “modern” way — buy canned coconut milk, use pre-packaged seasonings, or even cook it on a gas or electric stove — but it would never taste the same. The magic of Pakasa was in the process — from picking coconuts to stealing seasonings to sitting with friends and sharing a hot, belly-filling meal.
And you know what? I still crave it — the coconut custard, the oil, the sticky pot bottom — and the unforgettable memories that came with it.
If you’ve ever had Pakasa or Soloby, you know exactly what I’m talking about.
And if you haven’t? Well, you’re missing out on a piece of authentic Jamaican childhood magic.
Big up all who know ‘bout di real Pakasa life!
An Upgraded Twist For Those Abroad: Our Island Spiced Oil
Now, if you’re living abroad and trying to recreate Pakasa, you already know it doesn’t hit the same without that fresh, natural Jamaican flavor. The coconut milk from a can is never as rich, the chicken back doesn’t taste the same (I don't even have access to chicken back), and you can’t just run down the gully to grab fresh herbs and janga.
But guess what? You can still upgrade your Pakasa to taste like yard by adding a teaspoon of the pieces from our Very Necessary Island Spiced Oil. This oil was created specifically to capture the authentic flavors of the Caribbean — blended with natural herbs, spices, and seasonings that mimic the taste of cooking over a woodfire or having fresh-from-the-yard ingredients.
👉🏽 Shop our Island Spiced Oil now at VeryNecessaryFinds.com
Trust me, once you add that Island Spiced Oil to your pot, you’ll instantly taste the difference. It’ll take you right back to those days of cooking in a zinc pan, scraping burnt coconut custard from the pot bottom, and sharing a meal with your childhood friends.
Why I’ll Never Forget Pakasa
I look back now and realize Pakasa was more than just a meal — it was a lesson in survival, teamwork, and making something from nothing. It was about finding joy in the simple things, like scraping burnt coconut from the pot or sneaking a piece of chicken back when no one was looking.
Today, I could easily make Pakasa the “modern” way — buy canned coconut milk, use pre-packaged seasonings, or even cook it on a gas or electric stove — but it would never taste the same. The magic of Pakasa was in the process — from picking coconuts, to stealing seasonings, to sitting with friends and sharing a hot, belly-filling meal.
And you know what? I still crave it — the coconut custard, the oil, the sticky pot bottom — and the unforgettable memories that came with it.
So, if you’re abroad and trying to recreate that nostalgic taste, do yourself a favor:
✅ Boil down that coconut milk.
✅ Throw in some dumplings and bananas.
✅ And don’t forget to finish it off with our Very Necessary Island Spiced Oil.
It'll make your Pakasa taste like home, Yard, and good vibes. Guaranteed.
Shop now at VeryNecessaryFinds.com and bring the taste of yard straight to your kitchen!
Traditional Jamaican Pakasa (Soloby) Recipe
If reading my story about Pakasa AKA Soloby made your mouth water and brought back childhood memories — or if you’re curious about what this unforgettable dish tastes like — here’s the official recipe for you to try.
I’m giving you the real, authentic way we made it as kids, plus an upgraded version for those of you living abroad who want to get that rich Jamaican flavor without climbing a coconut tree or stealing chicken back from your parents’ fridge.
🍲 Ingredients for Traditional Pakasa (Serves 4-6)
Base Ingredients:
• 1 dry coconut (grated and juiced for fresh coconut milk) OR 2 cans of coconut milk (if you can’t get fresh)
• 2-3 cups of water (to adjust thickness)
• 2-3 green bananas (peeled and cut into chunks)
• 2 cups flour (for dumplings)
• Salt to taste
• Black pepper to taste
Aromatics and Seasoning:
• 1 small onion (chopped)
• 2 stalks of scallion (chopped)
• 3 cloves of garlic (minced)
• 1 sprig of thyme
• 1 small tomato (chopped)
• 1 whole Scotch bonnet pepper (optional, if you love heat)
• Powdered seasoning (if available – black pepper, all-purpose, or chicken seasoning)
Protein Options (Optional):
• Chicken back (fried or raw — we didn’t always fry it growing up)
• Janga (river shrimp), if you’re lucky enough to find some (sub-shrimp or crawfish)
• Ackee (if you want to get fancy) or a piece of saltfish
• Any meat scraps you can find (just like we did growing up)
Bonus Ingredient (For Maximum Flavor):
👉🏽 Very Necessary Island Spiced Oil – This is the GAME-CHANGER! 
If you want your Pakasa to taste like it was made in a Jamaican yard with wood-fire flavor, a teaspoon of the pieces from Very Necessary Island Spiced Oil will instantly transform your dish.
👨🏾🍳 Instructions:
Step 1: Make the Coconut Milk (If Using Fresh Coconut)
1. Grate or blend your dry coconut (if you have the time and access).
2. Add about 2-3 cups of water to the grated coconut, squeeze, and strain to extract the rich coconut milk.
3. Repeat the process twice to get all the flavor.
If you’re abroad and using canned coconut milk, pour both cans into a large pot and add 1 cup of water to thin it out slightly.
Step 2: Build the Base Flavor
1. Heat the coconut milk in a large pot over medium heat.
2. Add chopped onion, butter, scallion, garlic, thyme, and tomato to the pot.
3. Add salt (creole or all-purpose for seasoned flavor) black pepper, and any powdered seasoning you have. Be mindful of the salt in the seasonings you use.
4. Drop the whole Scotch bonnet pepper in (if using), but don’t burst it unless you want maximum heat.
Step 3: Add the Dumplings and Bananas
1. Mix the flour and a pinch of salt with water to form a dough.
2. Roll the dough into small balls and press out or spinners (long, thin dumplings).
3. Peel and cut your green bananas into chunks and add them to the pot. (you can leave some in skin)
4. Stir occasionally so the dumplings don’t stick.
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Step 4: Add Protein (If Using)
1. If you have chicken back, fry it first until golden brown, then add it to the pot. If you’re in a rush, just throw it in raw like we did growing up.
2. If you caught Janga (river shrimp) or have any other protein, add it now.
3. If you have ackee, throw it in toward the end to avoid overcooking. However, if you decide to use some saltfish, soak, clean, and break into pieces and add it to start with the coconut milk.
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Step 5: Let It Boil Down
1. Let the pot simmer on medium heat for about 30-45 minutes or until the liquid reduces and starts to thicken.
2. You can stop here if you want it soupy with sauce OR let it cook longer until it reduces to a thick coconut custard and oil — that’s when it REALLY slaps!
⸻
Step 6: Upgrade It Like Yard Food
👉🏽 Now here’s the secret. Add a teaspoon of the pieces from our Very Necessary Island Spiced Oil into the pot and stir (add it anytime before cooking is complete). The aroma will instantly hit you — like you’re back home, eating from a dutchie pot in the yard.
• The island spiced oil adds that deep, rich flavor of pimento, shalot, ginger, and other natural island spices.
• It also gives your Pakasa that “back-a-yard” flavor that’s hard to capture abroad.
🥘 Pro Tip: Let It Stick To The Pot Bottom
Listen — the BEST part of Pakasa is when it cooks down to almost custard and oil and some of the food at the bottom of the pot starts to stick. That’s the real treasure!
• If you scrape the pot bottom and see that slightly burnt coconut custard, you’ve officially made Pakasa the right way.
• That pot bottom? Flavor for days!
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😋 How To Serve It Like Yard
• Scoop the Pakasa into a large bowl and enjoy.
• Eat the dumplings, banana, and protein first.
• Then go back and scrape that coconut custard from the pot bottom — TRUST ME!
🌶 Bonus Tip: Double Up The Flavor Abroad
If you’re abroad and miss that “back a yard” taste, you don’t have to settle for bland Pakasa. Adding Very Necessary Island Spiced Oil will make it taste like you cooked it in your grandmother’s backyard.
👉🏽 The spiced oil is slow-infused with pimento, ginger, garlic, and scotch bonnet, giving your pot that deep, authentic island flavor.
👉🏽 Shop now at VeryNecessaryFinds.com and upgrade your Pakasa game for real.
💭 Why This Dish Means So Much To Me
Cooking Pakasa wasn’t just about feeding our bellies. It was a dish made from struggle, creativity, and joy. It reminded us that even when we had nothing, we could still create something amazing.
And now, living abroad, I find myself craving that taste again — but thanks to my Very Necessary Island Spiced Oil, I can recreate the flavor exactly how I remember it.
💯 Ready To Upgrade Your Pakasa?
✅ If you want your Pakasa to taste like yard food, don’t skip the Island Spiced Oil.
✅ Click here to grab your bottle: VeryNecessaryFinds.com
✅ It’ll bring you right back to gully-side cooking, pot-bottom scraping, and belly-busting flavor.
👉🏽 Order your Island Spiced Oil now and bring that authentic Jamaican Pakasa flavor straight to your kitchen!
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