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Island Meal Planner, Kent (2026)

03/10/2026

Jamaican Green Seasoning 🇯🇲🌿

A fresh, aromatic seasoning blend for curry chicken, oxtail, brown stew, fish, rice dishes and marinades.

Makes: Approximately 500ml
Preparation time: 15 minutes

Ingredients

* 1 medium onion, roughly chopped
* 8 garlic cloves
* 5 scallions, roughly chopped
* 6–8 fresh thyme sprigs, leaves removed
* 1 Scotch bonnet pepper, stalk removed
* ½ green bell pepper, roughly chopped
* ½ red bell pepper, roughly chopped
* 25g fresh parsley
* 1 thumb-sized piece of fresh ginger, peeled
* 1 tsp pimento/allspice berries
* 1 tsp salt
* Juice of 1 lime
* 2 tbsp olive oil
* 60–120ml water, as needed for blending

Method

1. Wash the scallions, thyme, peppers and parsley thoroughly, then drain well.
2. Add the onion, garlic and scallions to a high-powered blender or food processor.
3. Add the thyme, Scotch bonnet, green and red bell peppers, parsley, ginger and pimento berries.
4. Pour in the lime juice and olive oil, then add the salt.
5. Add 60ml water and blend until everything forms a thick, slightly textured paste.
6. Stop and scrape down the sides of the blender. Add a little more water only if needed to help the mixture blend smoothly.
7. Taste carefully and adjust the salt or lime juice if required.
8. Transfer the green seasoning into a clean, airtight glass container.

How to use it

Use approximately:

* 2–3 tablespoons per 1kg of chicken or meat
* 1–2 tablespoons for fish or prawns
* 1 tablespoon in rice, stews, soups or sauces

For deeper flavour, massage it into meat and refrigerate for at least 1 hour—preferably overnight.

Storage

Keep refrigerated in an airtight container and use within 5–7 days, using a clean spoon each time. Alternatively, freeze it in an ice-cube tray and transfer the frozen portions to a freezer bag for up to 3 months.

Recipe inspired by:

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02/10/2026

Authentic Jamaican Curry Chicken 🇯🇲🔥

Rich, comforting curry chicken with tender meat, hearty vegetables and plenty of flavourful gravy.

Serves: 4
Prep: 15 minutes, plus marinating
Cook: 40 minutes

Ingredients

For the chicken

* 1.4–1.8kg (3–4 lb) skinless bone-in chicken thighs and drumsticks
* 1–2 tbsp Jamaican browning sauce, optional
* 2–3 tbsp Jamaican green seasoning
* 2 tbsp Jamaican curry powder
* 2 tsp Caribbean all-purpose seasoning
* 1 tsp sea salt
* ½ tsp smoked paprika

For the curry

* 4 tbsp olive, avocado or grapeseed oil, divided
* 2 tbsp brown sugar
* 2½ tbsp Jamaican curry powder
* 3 garlic cloves, minced
* 2 tsp grated fresh ginger
* 1–3 Scotch bonnet peppers, kept whole or chopped depending on your preferred heat
* 2 scallions, chopped
* 1 medium bell pepper, chopped
* 2 medium carrots, peeled and chopped
* 1 tsp ground allspice
* 400ml (14 oz) full-fat coconut milk
* 240ml (1 cup) low-sodium chicken stock
* 1 tbsp Jamaican pepper sauce or your preferred hot sauce, optional
* 2 medium potatoes, peeled and cubed
* 2 fresh thyme sprigs
* Salt and black pepper, to taste

Step-by-step method

1. Season the chicken.
Place the chicken in a large bowl. Add the browning sauce, green seasoning, 2 tablespoons curry powder, all-purpose seasoning, salt and smoked paprika. Massage everything thoroughly into the chicken.
2. Marinate.
Cover and refrigerate for at least 3 hours—overnight is best. Remove the chicken from the refrigerator 15–20 minutes before cooking.
3. Brown the chicken.
Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Add the brown sugar and stir until it begins to melt and becomes dark and syrupy. Do not allow it to turn black.
4. Add the chicken in a single layer, working in batches if necessary. Sear for 3–4 minutes on each side, then transfer it to a plate.
5. Toast the curry powder.
Add the remaining 2 tablespoons of oil to the same pot. Stir in the 2½ tablespoons of curry powder and cook for 1–2 minutes, stirring continuously, until darker and fragrant. Watch it closely so it does not burn.
6. Build the curry base.
Add the garlic, ginger, Scotch bonnet, scallions, bell pepper and carrots. Sauté for 3–4 minutes until fragrant and beginning to soften.
7. Stir in the allspice, a little salt and black pepper.
8. Make the gravy.
Pour in the coconut milk, chicken stock and pepper sauce. Stir well and bring the mixture to a gentle boil for approximately 1 minute.
9. Simmer the chicken.
Return the browned chicken and its resting juices to the pot. Add the potatoes and thyme, then stir gently.
10. Reduce the heat to low, cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is tender, the potatoes are cooked and the sauce has thickened. The thickest part of the chicken should reach at least 75°C/165°F.
11. Finish the curry.
Taste and adjust the salt, pepper or hot sauce. If the gravy is too thin, simmer uncovered for several more minutes. For a thicker sauce, mash a few potato pieces into the gravy.
12. Remove the whole Scotch bonnet before serving if you prefer less heat.

Serve with steamed white rice, Jamaican rice and peas, fried plantain or steamed vegetables.

Recipe credit: Adapted from Orchids + Sweet Tea,

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02/10/2026

Jamaican-Style Crispy Fried Chicken 🍗🇯🇲🔥

Juicy, well-seasoned chicken with a crunchy, craggy coating that stays crisp. The secret is seasoning every layer and adding a little marinade to the flour!

Serves: 6
Preparation: 25 minutes, plus marinating
Cooking: 30–40 minutes

For the Chicken

* 1.5kg halal bone-in chicken pieces
* 3 tbsp Jamaican green seasoning
* 2 tsp Jamaican all-purpose seasoning
* 2 tsp chicken seasoning
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp smoked paprika
* 1 tsp dried thyme
* ½ tsp ground pimento/allspice
* ½ tsp black pepper
* ½–1 tsp cayenne pepper
* 1 tbsp hot sauce
* 250ml buttermilk
* 1 tsp salt, if needed

For the Crispy Coating

* 300g plain flour
* 75g cornflour
* 1 tsp baking powder
* 2 tsp Jamaican all-purpose seasoning
* 1 tsp chicken seasoning
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp paprika
* ½ tsp dried thyme
* ½ tsp black pepper
* ½ tsp cayenne pepper, optional
* ½ tsp salt, or to taste
* Neutral oil, for deep-frying

Method

1. Pat the chicken dry and place it in a large bowl. Make one or two shallow cuts in the thickest pieces to help the seasoning pe*****te.
2. Add the green seasoning, all-purpose seasoning, chicken seasoning, onion powder, garlic powder, paprika, thyme, pimento, black pepper, cayenne and hot sauce.
3. Massage the seasoning thoroughly over the chicken and underneath the skin.
4. Pour in the buttermilk and mix until every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight.
5. Remove the chicken from the refrigerator approximately 30 minutes before frying.
6. In a wide bowl, combine the flour, cornflour, baking powder and all the coating seasonings.
7. Add three tablespoons of the chicken marinade to the flour. Rub it through the flour with your fingertips to create small, irregular clumps. These clumps produce the extra-crispy, craggy coating.
8. Lift one piece of chicken from the marinade and allow the excess liquid to drip off.
9. Press the chicken firmly into the seasoned flour, turning it several times and packing the flour into every fold.
10. For a thicker coating, dip the chicken lightly back into the marinade and coat it in the flour for a second time.
11. Transfer the coated chicken to a wire rack and leave it to rest for 10–15 minutes. This helps the coating adhere during frying.
12. Fill a deep, heavy-bottomed pot no more than halfway with oil. Heat it to 170–175°C/340–350°F.
13. Carefully lower a few chicken pieces into the oil. Do not overcrowd the pot because this will reduce the temperature and make the coating greasy.
14. Fry wings for approximately 8–10 minutes and larger thighs or drumsticks for 12–16 minutes, turning occasionally.
15. Keep the oil temperature between 165–175°C while frying. Adjust the heat as needed.
16. The chicken is ready when it is deeply golden, the juices run clear and the thickest part reaches at least 75°C.
17. Transfer the fried chicken to a wire rack—not directly onto kitchen paper—and allow it to rest for 5–10 minutes. The rack prevents the bottom from becoming soggy.
18. Allow the oil to return to temperature before frying the next batch.

Serve hot with rice and peas, festival, coleslaw, fries or your favourite pepper sauce. Crispy outside, juicy inside and seasoned right through! 😮‍💨🔥

What are you serving with yours? 👀

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29/09/2026

QUICK JAMAICAN ESCOVITCH PICKLE 🇯🇲🌶️

Haven’t prepared your Escovitch pickle in advance? Don’t worry—this colourful, spicy pickle comes together in just 15–20 minutes while your fish is frying! 🔥🐟

Makes approximately one large jar

INGREDIENTS

• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 large onion
• 1 large carrot
• 1 tbsp whole pimento/allspice berries
• 2 Scotch bonnet peppers
• 400–500ml white cane vinegar
• 2 tbsp neutral cooking oil
• ½ tsp salt, or to taste
• 1 tsp sugar, optional

METHOD

1️⃣ Remove the seeds from the bell peppers and slice them into thin strips.

2️⃣ Peel the onion and slice it into rings or thin strips.

3️⃣ Peel the carrot and cut it into thin matchsticks or ribbons.

4️⃣ Carefully slice the Scotch bonnets into rings. For a milder pickle, leave them whole or remove the seeds. Wear gloves and avoid touching your eyes.

5️⃣ Heat the oil in a saucepan over medium heat.

6️⃣ Add the onion, carrot and whole pimento berries. Sauté for approximately 1–2 minutes.

7️⃣ Add the bell peppers and Scotch bonnets. Cook for another minute, stirring gently. The vegetables should remain colourful and slightly crisp.

8️⃣ Carefully pour in 400ml of the white cane vinegar. Add the salt and optional sugar.

9️⃣ Bring the mixture to a gentle simmer and cook for approximately 3–5 minutes. Avoid boiling it for too long—the vegetables should soften slightly without becoming limp.

🔟 Taste the cooled liquid carefully. Add the remaining vinegar if you prefer a sharper, more acidic pickle.

1️⃣1️⃣ Remove the pan from the heat and allow the pickle to cool slightly.

1️⃣2️⃣ Spoon the warm Escovitch pickle and plenty of the seasoned vinegar over freshly fried fish.

Mum’s tip: Replace the neutral oil with two tablespoons of the strained oil used to fry the fish. Make sure the oil doesn’t contain any dark or burnt pieces. 🤝🏾

For the best flavour, transfer the cooled pickle to a clean jar and refrigerate. The flavour becomes even better as it sits!

Are you putting yours over snapper, sea bass or another fish? 👀🐟

Discover more African and Caribbean recipes, cooking inspiration and personalised meal planning with the Ting & Things app—available now on the Apple App Store. Android coming soon! 📱✨

29/09/2026

JAMAICAN STEAMED FISH WITH OKRA, PUMPKIN & MASHED GREEN BANANA 🇯🇲🐟

Simple. Nourishing. Comforting. Just like the plates many of us grew up eating. ❤️

Serves 4

FOR THE FISH

• 1 whole red snapper or sea bass, cleaned and scaled, approximately 1–1.2kg
• Alternatively, use 4 firm white-fish fillets
• Juice of 1 lime
• 1 tsp salt
• 1 tsp all-purpose seasoning
• ½ tsp black pepper
• 2 garlic cloves, minced
• 1 tbsp butter or cooking oil

FOR THE VEGETABLES AND STEAMING BROTH

• 300g pumpkin or butternut squash, peeled and cubed
• 200g okra, trimmed
• 1 medium onion, sliced
• 2 spring onions, chopped
• 4 sprigs fresh thyme
• ½–1 Scotch bonnet pepper
• 6 whole pimento/allspice berries
• 250ml fish or vegetable stock
• 1 tbsp butter
• Salt and black pepper, to taste

FOR THE MASHED GREEN BANANA

• 4 green bananas
• 1 tsp salt, for the cooking water
• 2 tbsp butter
• ¼ cup warm coconut milk, whole milk or banana cooking water
• Black pepper, to taste

PREPARE THE FISH

1️⃣ Rinse the fish briefly with cold water and lime juice, then pat it completely dry.

2️⃣ If using a whole fish, make two or three shallow cuts on each side to help the seasoning pe*****te.

3️⃣ Season inside and outside with salt, all-purpose seasoning, black pepper and minced garlic. Allow it to sit for 20–30 minutes.

COOK THE GREEN BANANAS

4️⃣ Bring a large pot of salted water to a boil.

5️⃣ Cut the ends from the green bananas and score the skin lengthways without cutting deeply into the flesh.

6️⃣ Add the bananas to the boiling water and cook for 20–25 minutes, until tender when pierced with a fork.

7️⃣ Drain, reserving some cooking water. Allow the bananas to cool just enough to handle, then remove the skins.

8️⃣ Mash immediately with the butter and enough warm coconut milk, whole milk or cooking water to reach your preferred consistency.

9️⃣ Season lightly with black pepper. Cover and keep warm.

STEAM THE FISH AND VEGETABLES

🔟 Heat the butter or oil in a large, deep frying pan over medium heat.

1️⃣1️⃣ Add the onion, spring onions, thyme, Scotch bonnet and pimento berries. Cook for approximately 2 minutes until fragrant.

1️⃣2️⃣ Add the pumpkin and stock. Cover and simmer for 7–10 minutes, until the pumpkin begins to soften but still holds its shape.

1️⃣3️⃣ Add the okra and season the broth lightly with salt and black pepper.

1️⃣4️⃣ Place the seasoned fish carefully over the vegetables. Spoon some of the broth and aromatics over the top.

1️⃣5️⃣ Cover the pan tightly and reduce the heat to medium-low.

1️⃣6️⃣ Steam a whole fish for approximately 15–20 minutes. Fish fillets will usually need only 8–12 minutes, depending on their thickness.

1️⃣7️⃣ The fish is ready when the flesh is opaque, flakes easily and reaches 63°C in the thickest part.

1️⃣8️⃣ Finish the broth with one tablespoon of butter. Taste and adjust the seasoning.

Serve the steamed fish with the okra, tender pumpkin, plenty of broth and creamy mashed green banana. 🐟🌿

Who remembers growing up with nourishing plates like this? 🇯🇲❤️

Discover more African and Caribbean recipes, cooking inspiration and personalised meal planning with the Ting & Things app—available now on the Apple App Store. Android coming soon! 📱✨

28/09/2026

I read the comments, and this week’s Jamaican family meal plan reflects them 😂🇯🇲❤️

✔️ Sunday dinner leftovers are served on Monday evening
✔️ Jamaican patties stay at lunchtime
✔️ Stew peas Wednesday
✔️ Red peas soup Friday, prepared on Thursday, so there’s no cooking on Friday
✔️ More yam, green banana, pumpkin, breadfruit and vegetables
✔️ Rice only twice this week
✔️ An Ital option

This is a flexible family guide, not a rulebook. Combine breakfast and lunch as brunch, reduce the portions, skip a snack or swap the leftovers if your household prefers freshly cooked food.

Save this post for your next food shop and tell me: which meal are you choosing first?

Ting & Things is available to download FREE on iOS! 📱🎉 Create personalised African and Caribbean meal plans around your culture, preferences and weekly budget.

Coming soon to Android ❤️

27/09/2026

JAMAICAN-STYLE RICE AND PEAS WITH DOMINICAN RED BEANS 🇯🇲🇩🇴❤️

My version of Jamaican rice and peas using Dominican red beans—creamy, fragrant and packed with coconut, thyme and pimento flavour!

Serves 6

INGREDIENTS

• 1½ cups cooked Goya Dominican red beans, drained
• 1lb/450g jasmine rice
• 2 cups coconut milk
• Approximately 1–1¼ cups water
• 12 whole pimento/allspice berries
• 6 sprigs fresh thyme
• 3 garlic cloves, crushed
• ½-inch piece fresh ginger, peeled and lightly crushed
• ¼ stick/approximately 28g butter
• 1 tsp sugar
• 1 tsp salt, or to taste

METHOD

1️⃣ Rinse the jasmine rice several times under cold water until the water runs mostly clear. Drain thoroughly and set aside.

2️⃣ Add the coconut milk, one cup of water, pimento berries, thyme, garlic and ginger to a large, heavy-based pot.

3️⃣ Stir in the drained Dominican red beans and bring everything to a gentle simmer over medium heat.

4️⃣ Simmer for approximately 5–7 minutes to allow the coconut milk to absorb the flavour of the aromatics.

5️⃣ Add the washed rice, butter, sugar and salt. Stir gently to distribute the beans without breaking them.

6️⃣ Check the liquid level. It should sit approximately 1cm above the rice. Add a little more water if necessary.

7️⃣ Taste the cooking liquid and adjust the salt before covering the pot.

8️⃣ Bring to a gentle boil, then reduce the heat to its lowest setting. Cover tightly with a lid and cook for approximately 18–22 minutes.

9️⃣ Avoid repeatedly opening the pot or stirring the rice while it cooks, as this releases steam and can make the rice sticky.

🔟 Check that the liquid has been absorbed and the rice is tender. If the grains are still firm, sprinkle over 2–3 tablespoons of hot water, cover and cook for another 5 minutes.

1️⃣1️⃣ Turn off the heat and leave the rice covered for 10 minutes to finish steaming.

1️⃣2️⃣ Remove the thyme stems, ginger and any visible pimento berries. Fluff the rice gently with a fork before serving.

Perfect with jerk chicken, curry goat, brown-stew chicken, fried fish or steamed vegetables. 😋🔥

What are you serving with your rice and peas? 👀

Discover more African and Caribbean recipes, cooking inspiration and personalised meal planning with the Ting & Things app—available now on the Apple App Store. Android coming soon! 📱✨

Island Meal Planner

03/10/2026

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