The best breakfast is when you wake up to the smell of Jamaican breakfasts. With hearty portions of breakfast, we turn to the Caribbean breakfasts to offer breakfast greater flavor, which sticks to the ribs in the best way.
1. Ackee and Saltfish
This, in fact, is the Jamaican breakfast. This is Jamaica’s national dish and the king of all breakfasts.
The ackee fruit, which, when cooked, resembles scrambled eggs, is teamed with flaky salted cod, tomatoes, onions, and peppers, resulting in a pretty complete and savory breakfast that is easy to prepare after you gather all the ingredients.
Ingredients
- 1 can (19 oz) ackee, drained and rinsed
- 8 oz salted cod (saltfish)
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 medium tomato, diced
- 1/2 Scotch bonnet pepper, seeded and minced (or to taste)
- 2 cloves garlic, minced
- 1/2 bell pepper, sliced
- 2 sprigs fresh thyme
- 1/4 teaspoon black pepper
- 2 scallions, chopped
Instructions
Place the saltfish in a pot and cover with water.
Bring to a boil, then drain.
The excess salt should be removed after repeating this process 2-3 times.
Once done, flake the fish into bite-sized pieces, removing any bones or skin.
Step 1
To begin, pour some oil into a large skillet and heat it over medium flame.
Next, add the onion, bell pepper, and garlic, and cook until they become soft, which should take around 3 to 4 minutes.
After this, pour in the tomato and Scotch bonnet pepper, thyme, and black pepper.
Continue to cook for an additional 2 minutes, or until the tomato begins to break down.
Add the flaked saltfish and gently mix it into the combo, making sure it cooks for 3 to 4 minutes as you stir.
Bring in the drained ackee, and fold it into the mix very gently for a good 2 to 3 minutes to heat it through.
Finally, after finishing the cooking, add scallions as a garnish
Serve right away with fried dumplings, boiled green bananas, or roasted breadfruit.
It should be nice and warm.
2. Fried Dumplings (Festival)
Last but not least, you should enjoy these golden and slightly sweet fried dough pillows.
These are absolute Jamaican breakfast table staples, and for good reason.
When fried, they are crispy on the outside, soft and fluffy on the inside, making for a perfect sauce mop, and are good on their own with a pat of butter as well.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter, cubed
- 3/4 cup cold water (approximately)
- Vegetable oil for frying
Instructions
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cornmeal.
Add the cold butter and combine it with the flour mixture using your fingers until the mix starts looking like coarse breadcrumbs.
Add cold water little by little while mixing with your hands until a soft dough forms. You may not need all the water. The dough has to be smooth, and a little water is okay.
For about 2 minutes, smooth the dough by kneading it on a lightly floured surface.
Cut the dough into 8-10 equal pieces, and form each into a round or oval dumpling about 1/2-inch thick.
Preheat about 2 inches of oil in a deep skillet or pot to 350°F.
You can check the temperature by dropping in a small piece of dough; it should sizzle in a couple of seconds.
In batches, fry the dumplings until deep golden brown all around, about 4-5 minutes. Turn the dumplings occasionally.
Freeze and serve hot.
3. Callaloo
This vibrant green dish is Jamaica’s answer to creamed spinach, but with way more personality.
Made from amaranth leaves or spinach, cooked down with tomatoes, onions, and Scotch bonnet peppers, it’s nutritious, flavorful, and pairs beautifully with any breakfast protein.
Ingredients
- 1 lb fresh callaloo leaves (or spinach as a substitute)
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1/4 Scotch bonnet pepper, minced
- 2 sprigs fresh thyme
- 1/4 cup coconut milk (optional)
- Salt and black pepper to taste
- 2 scallions, chopped
Instructions
Wash the callaloo leaves thoroughly and roughly chop them, removing any tough stems.
Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant, about 2 minutes.
Add the tomato, Scotch bonnet pepper, and thyme. Cook for 2-3 minutes until the tomato softens.
Add the chopped callaloo leaves in batches, stirring as they wilt down. This will take about 5-7 minutes.
If using coconut milk, pour it in now and stir well. Season with salt and black pepper.
Cover and simmer for 10 minutes, stirring occasionally, until the greens are tender and the flavors have melded.
Garnish with scallions and serve hot alongside your favorite breakfast dishes.
4. Boiled green bananas
While some people describe these starchy boiled bananas as simple, their versatility and satisfaction as a breakfast option cannot be overemphasized.
They have a firm texture, are slightly sweet, and are good at soaking breakfast sauces, which helps complete a flavored breakfast.
Ingredients
- 6 green bananas, unpeeled
- 6 cups water
- 1 teaspoon salt
Instructions
Cut off both ends of each green banana.
Make a lengthwise slit through the peel of the banana, being careful not to cut into the fruit.
Place the bananas in a large pot, cover them with water, and add salt.
Bring to a boil over high heat, adjust to medium, and cook for 20-25 minutes, until the bananas are tender and a fork can easily pierce them.
Remove the bananas from the pot, allowing them to slightly cool. These will be easier to peel after some cooling.
Remove the peel; it will come off easily, and serve the boiled grana.
The bananas can be served whole or sliced with ackee and saltfish, mackerel rundown, or any savory breakfast dish.
5. Mackerel rundown
The dish combines Jamaican mackerel and coconut milk and is complete with tomato, onion, and Jamaican pepper.
Milk is reduced, and the other ingredients are simmered to achieve the desired creaminess.
The mackerel is flaked and served on a bed of coconut, characterized by slightly hot and spicy pepper.
Ingredients
- 1 can (15 oz) mackerel in brine, drained
- 1 can (13.5 oz) coconut milk
- 1 medium onion, sliced
- 1 medium tomato, diced
- 1/2 Scotch bonnet pepper, whole or minced (to taste)
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1/2 bell pepper, sliced
- 2 scallions, chopped
- Salt and black pepper to taste
Instructions
Pour the coconut milk into a large skillet and bring to a boil over medium-high heat.
Let the coconut milk boil and reduce for about 10-15 minutes, stirring occasionally, until it thickens and begins to separate (you’ll see oil forming).
Add the onion, garlic, tomato, bell pepper, Scotch bonnet, and thyme. Stir and cook for 5 minutes.
Break the mackerel into large chunks and add to the pan, folding it gently into the sauce.
Reduce the heat to medium-low and simmer for 8-10 minutes, allowing the flavors to meld. Season with salt and black pepper.
Garnish with scallions and serve with boiled dumplings, boiled green bananas, or roasted breadfruit.
6. Cornmeal Porridge
With its slightly spiced sweetness and creamy texture, cornmeal porridge is ultimate comfort.
Coconut milk, nutmeg, and cinnamon elevate this porridge to another level, making it perfect to nourish you on cool or brisk mornings.
Ingredients
- 1 cup fine yellow cornmeal
- 4 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup condensed milk (or to taste)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter (optional)
Instructions
To a bowl, add cornmeal and 2 cups of water. Whisk to a smooth and lump-free batter.
In a large pot, bring the remaining 2 cups of water to a boil.
Immerse the cornmeal batter in the boiling water. Whisk continuously to avoid any lumps.
Once the cornmeal has been added, adjust the heat to low and cook for 15 minutes, stirring frequently.
To the pot, add the coconut milk, condensed milk, nutmeg, cinnamon, and salt.
Stir while cooking for an additional 10 minutes.
Remove from heat and stir in vanilla extract and butter if using.
Help yourself to hot bowls of porridge.
Sweeten individual portions with additional condensed milk or sugar.
7. Jamaican Steamed Cabbage
This is not your ordinary boiled cabbage.
Jamaican steamed cabbage is sautéed and steamed with bell peppers, carrots, onion, and a little bit of Scotch bonnet.
It is a beautiful and tasty addition to any breakfast plate.
Ingredients
- 1 small head of cabbage, shredded
- 1 medium carrot, Julianed
- 1 medium onion, sliced
- 1/2 bell pepper (any color), sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 Scotch bonnet pepper, minced (if you like)
- 2 sprigs fresh thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 scallions, chopped
Instructions
Heat oil in a large skillet or pot over medium-high heat.
Add onion, garlic, and bell pepper. for about 2-3 minutes and until slightly softened.
Add shredded cabbage, carrots, thyme, Scotch bonnet (if using), salt, and black pepper.
Give it a good stir, then cover and let it steam for 5-7 minutes, stirring from time to time.
It should be cooked enough but should retain a slight crunch.
Let it cool and scallions. Serve with your breakfast proteins
8. Saltfish Fritters (Stamp and Go)
Without a doubt, these crispy, savory treats are the perfectly addictive Jamaican breakfast snack.
They are stuffed with flaked saltfish, scallions, and peppers. They are deep-fried and ready to devour.
Ingredients
- 6 oz salted cod (saltfish)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 small onion, finely diced
- 2 scallions, chopped
- 1/4 Scotch bonnet pepper, minced
- 2 cloves garlic, minced
- 1 sprig fresh thyme, leaves only
- 3/4 cup water (approximately)
- Vegetable oil for frying
Instructions
Boil the saltfish in water for 15-20 minutes to remove excess salt, changing the water once.
Drain, cool, and flake the fish, removing any bones and skin.
For the batter: In a large bowl, combine the flour, baking powder, black pepper, and paprika.
For the thick batter: Mix water and flour until a thick drop batter forms.
Finally, heat about 2 inches of oil in a deep pot to 350°F.
Then drop a spoonful of batter in and listen for that sizzle.
Fry 4-5 fritters at a time for 3-4 minutes on each side until deep golden brown.
Drain on paper towels and serve hot with hot sauce or ketchup.
9. Boiled Dumplings
Unlike fried dumplings, these soft, pillowy dumplings are a bit more mild-mannered.
Boiled until tender and slightly chewy, they are excellent for soaking up any sauce or gravy and are a must-have for a traditional Jamaican breakfast.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons butter, softened
- 3/4 cup water (approximately)
Instructions
In a large bowl, combine flour, salt, and baking powder.
Incorporate the softened butter with your fingertips and mix thoroughly.
Gradually add water and combine with your hands until a soft and smooth dough forms.
Knead the dough for 2-3 minutes on top of a floured surface.
Divide the dough into 8-10 equal pieces. Shape each into a ball or oval.
Bring a large pot of salted water to a rolling boil.
Gently drop the dumplings into the boiling water. They’ll sink at first, then rise to the surface.
Once they float, cook for an additional 15-20 minutes until cooked through and slightly firm.
Stewed or sautéed dishes can be complemented by removing and serving with a slotted spoon immediately.
10. Roasted Breadfruit
Breadfruit becomes creamy and slightly nutty as it is roasted.
It is a Jamaican breakfast classic that is paired with saltfish dishes.
It is also a starchy, versatile fruit that is very filling throughout the morning.
Ingredients
- 1 whole ripe breadfruit
- Butter to serve with
- Salt to taste
Instructions
New levels of cooking and whether charcoal grill or gas stovetop, place cooking breadfruit.
Wash the breadfruit and make a few deep cuts around the skin to prevent it from bursting during cooking.
If roasting in the oven, place the breadfruit directly on the middle rack with a baking sheet on the rack below to catch any drips.
Roast for 60-90 minutes, turning occasionally, until the skin is charred and a knife slides easily into the center.
If using a grill or stovetop, place the breadfruit directly over the flame,
Turn frequently until the skin is completely charred and the inside is soft, about 45-60 minutes.
Remove from the heat and let cool for 10 minutes until you can handle it.
Remove the charred skin and core the breadfruit.
Cut the roasted breadfruit into slices or chunks, season with some salt, add a pat of butter, and serve while hot.
11. Jamaican Fried Plantains (Sweet)
Fried rolled plantains are a breakfast favorite.
Plantains are sliced and fried till golden with crispy edges and a soft center, providing a perfect contrast alongside savory breakfasts.
Fried rolled plantains with their natural sweetness bring a breakfast treat.
Whenever you are ready, here’s a simple guide with everything you need.
Ingredients
- 2 ripe plantains (yellow with black spots)
- 3 tablespoons vegetable oil or butter
- A little salt ( if needed)
- A bit of cinnamon ( if needed)
Instructions
To peel the plantains, cut through the skin with a lengthwise slit and remove the peel after cutting off the ends.
Slice the plantains diagonally into 1/2-inch thick pieces.
Pour the oil or butter into a big skillet and heat it over medium heat.
Lay the plantain slices in a single layer in the pan (you might have to do this in batches).
Fry for 2-3 minutes on each side until golden brown and caramelized.
Take them from the pan and let them drain on paper towels.
For serving, warm is best as that brings the best flavor.
Sprinkle with salt or cinnamon if you prefer.
12. Liver and Onions
This Jamaican breakfast favorite is quick and plenty satisfying.
Cooked liver with onions, peppers, and spices becomes a wonderfully savory breakfast that lasts for hours.
Ingredients
- 1 lb beef liver, sliced 1/2 inch thick
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 2 large onions, sliced
- 1/2 bell pepper, sliced
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 1/4 cup water or beef broth
- 2 scallions, chopped
Instructions
Wash and dry the liver slices. Cut off any membranes or tough pieces, if needed.
Put flour, paprika, black pepper, and salt in a shallow dish and mix. Take the slices and dredge them in the flour mixture.
Put 2 tablespoons of oil in a large skillet and heat over medium-high heat.
Put in liver slices and cook for 2 to 3 minutes on each side until browned but a little pink in the center.
Liver becomes tough if overcooked, so remove it and set it aside.
In the same pan, add the leftover oil, and then add the onions, bell pepper, garlic, and thyme. Sauté for 5 minutes until softened.
Return the liver to the pan, add water or broth, and simmer for 2-3 minutes to create a light gravy.
Garnish with scallions and serve immediately with boiled dumplings or fried dumplings.
13. Jamaican Banana Porridge
Creamy, naturally sweet, and comforting, banana porridge is a favorite breakfast in Jamaica.
It is made with ripe bananas, warm spices, and coconut milk.
Ingredients
- 3 ripe bananas, mashed.
- 3 cups of water.
- 1 (13.5 oz) can of coconut milk.
- 1/2 cup rolled oats (optional, for thickness).
- 1/4 cup sweetened condensed milk (or to taste).
- 1/2 teaspoon ground nutmeg.
- 1/2 teaspoon ground cinnamon.
- 1/4 teaspoon salt.
- 1 teaspoon vanilla extract.
Instructions
In a large pot, combine the mashed bananas and water.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
If using oats, add them now and cook for an additional 5 minutes, stirring frequently.
Add the coconut milk, condensed milk, nutmeg, cinnamon, and salt.
Stir to combine. Cook for an additional 5-7 minutes, stirring often, until the porridge is the thickness you want.
Remove from heat and add vanilla extract.
Serve when hot and add condensed milk or sugar as needed.
You can add sliced bananas or a dash of nutmeg on top as well.
14. Saltfish and Cabbage
This easy and inexpensive meal consists of flaked saltfish and cabbage, tomatoes, and peppers.
While it is not as heavy as ackee and saltfish, it is just as good and just as popular for breakfast in Jamaica.
Ingredients
- 8 oz salted cod (saltfish)
- 3 cups shredded cabbage
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 medium tomato
- 1/2 bell pepper
- 2 cloves of garlic
- 1/4 Scotch bonnet pepper (optional)
- 2 sprigs thyme
- 1/2 tsp black pepper
- 2 scallions
Instructions
To make it, remove excess salt from the fish by boiling it for 15-20 minutes.
Check and drain the fish, changing the boiling water once.
To make the saltfish and cabbage, heat oil in a frying pan.
Set the heat to medium and add onion, garlic, and bell pepper, frying for 3 mins.
Add tomato, Scotch bonnet (if using), thyme, and black pepper, and fry for another 2 minutes.
Add the flaked saltfish and mix. Cook it for 3-4 mins.
After incorporating the shredded cabbage, it is important to toss everything together
Then cover the pot, and let the cabbage steam for 5 to 7 minutes, stirring occasionally, until it softens but still retains a satisfying crunch.
Once finished, garnish with scallions and enjoy the dish with a side of boiled dumplings, boiled bananas, or fried dumplings.
15. Hominy Corn Porridge
This deliciously satisfying dish is made with hominy corn (dried corn kernels) and is considered a traditional Jamaican breakfast.
When served with coconut milk and then sweetened with condensed milk, it becomes a creamy delight that is slightly chewy.
Ingredients
- 1 cup of dried hominy corn (or 1 can of hominy corn, drained)
- 6 cups of water
- 1 can (13.5 oz) coconut milk
- 1/2 cup condensed milk (or to taste)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
If you have dried hominy, ensure you soak it overnight.
Drain it before use. If hominy is canned, simply drain it and rinse it under cold water.
In a large pot, put the hominy and 6 cups of water.
Bring to a boil, then reduce the heat and cover.
Simmer for 45 to 60 minutes (if using dried) or 20 minutes (if using canned) until the corn is tender.
Partially blend the mixture with an immersion blender, keeping some whole kernels for texture.
As an alternative, take out about 1 cup, blend it, and return it to the pot.
Now, add the coconut milk, condensed milk, nutmeg, cinnamon, and salt, mixing everything.
Cook for 10-15 minutes more, stirring frequently until the mixture is thick and creamy.
Remove from heat, and add vanilla extract.
Serve in bowls with the hot mixture, and for every serving, the sweetness can be adjusted.
16. Bulla Cake with Cheese
Perhaps surprising to some, this is a classic Jamaican breakfast.
Bulla cake is a flat, round, and sweet cake-like bread, spiced with ginger, and dense in texture.
It is served with a slice of cheese, which allows for an excellent sweet and savory combination.
Ingredients
For the Bulla Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 cup dark brown sugar
- 1/2 cup molasses
- 1/2 cup water
- 1 teaspoon vanilla extract
For Serving:
- Slices of cheddar cheese or processed cheese
Instructions
Start by preheating your oven to 350°F.
Then prepare a baking sheet by lining it with parchment paper or greasing it.
In a big bowl, mix the flour, the baking powder, the ginger, the nutmeg, and the salt. Then, whisk.
Mix the melted butter, brown sugar, molasses, water, and vanilla extract in a different bowl.
Afterward, add the wet ingredients into the bowl with the dry ingredients and stir until you have a soft dough.
Lightly flour your countertop and turn the dough out, kneading it a few times until it is nice and smooth.
Portion out the dough into 8 or 10 equally sized pieces and shape these into flat rounds that are 1/2-inch thick.
Arrange these rounds onto your baking sheet, ensuring they are 2 inches apart.
These should bake for 20-25 minutes, until the rounds have set and have a light brown hue.
Once it is done, it should be left to cool completely on a wire rack.
For serving, take the bulla cake and cut it in half horizontally to add a slice of cheese in the middle, or serve it with cheese on the side.
Recipe Notes
- For Working with Saltfish: It is important to remember that your saltfish must be boiled at least twice to get rid of excess salt. Fish that is too salty will ruin your dish, so after it is boiled, take a small piece and taste it before continuing with your recipe.
- Handling Scotch Bonnet Peppers: Take heed, these peppers are hot. If you’re looking to add a hint of heat to a dish, add the pepper whole or cored, and, for a more fiery spiciness, finely mince it. Make sure to wash your hands thoroughly and do not touch your face or eyes.
- Perfect Dumplings: Tender dumplings come from not overworking the dough. If your fried dumplings are still dense, try mixing with colder water and colder butter.
- Cooking Ackee: If using canned ackee, be gentle when folding it as it will break apart. With ackee, there is a fine line between overcooking, which makes it mushy. Just heat it enough to be warm.
- Getting the Right Consistency for Porridge: Jamaican porridge has to be thick enough to coat the back of a spoon. It will continue to thicken as it cools, so leave it a little looser than the final consistency you want.
- Reducing Coconut Milk: When making mackerel rundown or any coconut milk dish, pay attention as it reduces. You want it to thicken and separate slightly, but not burn. Stir occasionally and adjust the heat as needed.
Swapping Ingredients
- Callaloo Alternatives: If you can’t find callaloo leaves, spinach, kale, and collard greens can work just fine. Of the three, spinach is the nearest in texture and cooking time.
- Saltfish Alternatives: If you don’t have salted cod, which is the traditional recipe fish, you can use salted pollock or fresh fish with extra salt for a quick version. Smoked mackerel is also a good fit for budget rundown recipes.
- Scotch Bonnet Alternatives: Habanero is the next in line in heat and flavor, and if you want less heat, use jalapeños or serrano, but you will lose the fruity Scotch bonnet.
- Coconut Milk Alternatives: Full-fat coconut milk will give the porridge the most authentic flavor, but you can use light coconut milk and a mixture of regular milk and coconut cream.
- Alternative for Plantains: For sweet dishes, use regular bananas, but note they’ll be softer and much sweeter. For savory dishes, broad-cut potatoes and sweet potatoes can be helpful.
How to Store
- Cooked Breakfast Items: While most Jamaican breakfast dishes should be enjoyed warm, ackee and saltfish, mackerel rundown, and liver can be kept for 3 days in the fridge, in a sealed container. For even heating, use the stovetop.
- Dumplings: For 1-2 days, fried dumplings may be stored in a sealed container, at room temperature. To keep the fried dumplings crunchy, they should be reheated in the oven. Boiled dumplings may be kept in the fridge and used within 2 days. Reheat by microwaving or in a covered pan with a splash of water.
- Porridge: All sorts of porridge can be kept in the fridge for 4 days, but be sure to add a splash of milk to the thickened porridge and stir well when reheating to eat.
- Boiled Ground Provisions: All the starchy foods, boiled green bananas, and breadfruit can be kept refrigerated for 3 days. For reheating, they can be microwaved or steamed.
- Salted Fish: After being properly desalted, the salted fish can be kept in the fridge for 5 days before cooking. After cooking, eat within 3 days.
How To Freeze
You can freeze fried and boiled dumplings for up to three months.
Just remember to thaw them overnight in the fridge and reheat them well.
Most porridges can be frozen too, although there might be a slight change in texture when thawed.
Conclusion
These 16 recipes capture the authentic Jamaican breakfast and will help you enjoy the Jamaican breakfast culture.
Start your mornings with these Jamaican breakfast recipes.