Jamaican cuisine is a celebration of bold flavours and vibrant spices — and no one brings that to life quite like EasiSpice. Made in Jamaica and inspired by generations of Caribbean cooking, these blends capture the soul of the island in every bite.
In this collection, we’re sharing five irresistible dishes that showcase the power of EasiSpice: tender oxtail, peas and rice, grilled jerk pork, hearty chickpea curry, and a whole roasted chicken packed with deep, aromatic flavour.
Whether you’re craving comfort or heat, these recipes bring the island straight to your kitchen — no passport required.
Jamaican Oxtail
Ingredients
2.5 – 3 lbs oxtail, cleaned and trimmed
2.5 tbsp EasiSpice Oxtail Seasoning
1 tsp browning sauce
1 tbsp soy sauce
1 tsp black pepper
2 cloves garlic, minced
1 medium onion, chopped
2 stalks scallion, chopped
1 scotch bonnet pepper, whole
1 tbsp ketchup (optional, adds mild sweetness)
1 can butter beans, drained
2 – 3 cups beef broth or water
2 tbsp vegetable oil (for browning the meat)
Instructions
Place the oxtails to a large bowl then add enough tap water to cover it, and add 1/4 cup white vinegar. Rub each piece of the oxtails to remove any unwanted debris. If there is any excess fat, you can remove it. Rinse, drain and dry.
In a large bowl, combine oxtail with EasiSpices Oxtail Seasoning, soy sauce, black pepper, browning, garlic, onions, scallion, and thyme. Massage well.
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Shake off excess marinade and brown oxtail pieces on all sides in batches. Don’t crowd the pot. Set browned oxtail aside.
Return all oxtail to the pot. Add the remaining marinade, scotch bonnet pepper, and enough beef broth or water to just cover the meat. Stir in ketchup, if using.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until meat is tender and falling off the bone. Stir occasionally and add more liquid if needed.
In the last 15–20 minutes of cooking, stir in butter beans.
Cook uncovered for the final 10 minutes to reduce the sauce to a rich, thick gravy.
Serve with:
Steamed white rice or rice and peas
Fried plantains
Steamed cabbage or coleslaw
Peas & Rice
Ingredients
1 tbsp olive oil
1 small onion, diced small
2–3 garlic cloves, minced
1 15.5 ounce can red kidney beans
1 scotch bonnet pepper
1 tbsp EasiSpice All Purpose Seasoning
1½ tsp garlic powder
1½ tsp onion powder
2 sprigs Thyme
1 13.5 ounce can coconut milk
1 cup water
1 green onion, stalk only
2 cups long-grain rice, rinsed
Instructions
Start by rinsing your rice in cold water 2-3 times until the water is clear. Set aside.
Heat the oil in a medium pot with the stove set at medium heat. Pour the onions and garlic in the pot. Sauté the onions and garlic until the onions are translucent. Pour your beans and the liquid they came in into a large pot along with the garlic powder, onion powder, thyme, and EasiSpice All Purpose Seasoning.
Pour in coconut milk and water and stir. Split and crush the green onion stalk, then add it to the pot with the scotch bonnet. Bring to a simmer and cook 5 minutes to marry the flavours.
Stir in your rinsed rice, cover and simmer until all the liquid is absorbed – about 30 minutes.
Remove from the heat and let it steam, covered, for 10 minutes. Fluff with a fork and remove scotch bonnet and thyme sprigs. Season with salt if needed.
Grilled Jerk Pork
Ingredients
3 -4 lbs cubed pork butt (cut into 1.5 to 2 inch chunks)
1 3/4 tablespoons EasiSpice Jerk Seasoning
3 green onions, chopped
3 cloves garlic, minced
1-2 scotch bonnet peppers (depending on how spicy you want it!
1 medium onion, chopped
Juice of 1 lemon
3 teaspoons canola oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon fresh ginger, minced
Instructions
In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger. Blend until very smooth.
Place pork in a glass bowl or large bag, combine your EasiSpice Jerk Seasoning, the blended ingredients and coat pork well.
Cover and stir or flip often. Marinate for at least 8 hours.
Take out of the fridge 1 hour before grilling. Preheat grill to medium high, and the skewer pork.
Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
Chickpea Curry
Ingredients
2 tablespoons canola oil
2 cups potatoes, cut into small cubes
1 1/2 cups vegetable broth
2 15-ounce cans chickpeas, drained
1 medium onion, diced
2 cups fresh spinach
2 teaspoons fresh garlic, minced
2 teaspoons fresh thyme
3-4 tablespoons EasiSpice Curry Powder
1 teaspoon smoked paprika
1 teaspoon white pepper
2 green onions, chopped
1 cup coconut milk
1/2 tablespoon vegetable bouillon
1-2 tablespoons cilantro
salt to taste
Instructions
Heat a large saucepan with oil and add onions, garlic, thyme, smoked paprika, curry powder, and white pepper. Stir occasionally for 2-3 minutes until the onion is translucent.
Then add the potatoes, stir, and sauté for about 5 more minutes. Add broth if necessary to prevent any burning.
Next, add the chickpeas, green onion, coconut milk, vegetable powder, and broth. Bring to a boil and simmer for 15-20 minutes until the sauce thickens nicely.
Toss in the fresh spinach, cover for a few minutes for it to wilt. Add in the cilantro, taste and add salt if needed.
Spoon over the rested steaks.
Whole Roasted Chicken
Ingredients
4-5 lb chicken
3-4 tablespoons EasiSpice Chicken Seasoning
2 tablespoons olive oil
2 large onion cut up into large chunks
Instructions
Preheat the oven to 375°F.
Remove the neck and giblets from the chicken, rinse and pat dry with a paper towel, then trim off any excess skin and fat.
Add a generous amount of your spice mix to the cavity of the chicken and massage it until well coated. Pour one tablespoon of olive oil on the chicken and use your hands to spread it all over the chicken. Sprinkle with the rub mixture and massage all over the chicken until fully coated. Flip the chicken over, and massage with some oil and seasoning. Gently separate the skin of the chicken from its body to create a pocket; season the pocket with some more spice and olive oil.
Stuff the chicken with one of the onions and tuck the wings back and tie up both legs with a cooking string.
Spread the cut-up second onion in a single layer in a shallow baking pan large enough to hold the chicken, and place the chicken over the bed of onions.
Transfer it to the oven and roast for 1 hour and 30 minutes or till the internal temperature reaches 170. Let sit for 10 to 15 minutes before carving.
EasiSpice products are available in grocery stores island-wide.
For more information visit rileystropicalfood.co.uk/collections/easispice
