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Jamaican Ackee and Saltfish Recipe

by 6 Comments

Ackee and saltfish is Jamaica's National dish, full of flavor and cultural importance. It contains ackee, a yellow fruit with a mild taste, and salted codfish, which provides it with a savory flavor.

ackee and saltfish recipe on white plate

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This post contains affiliate links, please read my full disclaimer here.

Ackee and saltfish, a beloved Jamaican staple, is surprisingly simple to prepare at home. My grandma had an ackee tree. I remember her picking the ripe ackee, taking out the seed, boiling it, and cooking it for us.

Those were the good ol’ days when I had access to fresh ackee, but now, canned ackee does just as well in this dish. It comes in handy when I want to make this ackee and saltfish recipe.

This recipe is easy to make. It only has a few steps. First, boil the saltfish to remove excess salt. Then, sauté aromatics. Finally, add canned ackee is warmed through.

People typically serve this recipe alongside fried dumplings, roasted breadfruit, boiled green bananas, festival, or pear. 

Ingredients

  • Aromatics: Canola oil, yellow onion, green scallions, fresh thyme, scotch bonnet pepper (optional) - These ingredients infuse the dish with fragrance and depth of flavor.
  • Protein: Salted codfish - This provides a savory and salty foundation for the dish. Ensure that you bone the codfish and have already removed the bones. You can also purchase boned codfish without the bones. You'll also want to boil or soak the codfish overnight to remove any excess salt.
  • Produce: Roma tomato, ackee - These provide freshness, color, and essential nutrients. I typically used the canned ackee.
  • Seasoning: Black pepper - This adds a subtle heat and complexity to the dish.
ingredients for ackee and saltfish

How to make Ackee and Saltfish

First, prepare the saltfish by soaking it in water overnight, draining it, boiling it once, and then draining it again. You can skip the overnight soak and boil and drain the salted fish 2-3 times until the excess salt is removed.

Break the saltfish into small pieces and set it aside. 

salted codfish in pot of water
shredded cooked codfish on white plate

Heat oil in a large skillet over medium heat. Add onions, scallions, thyme, and scotch bonnet peppers to the skillet and saute for 3-4 minutes, until the onions have softened. Then add salted fish and stir for an additional minute. 

onions, peppers in skillet with wooden spatula sticking out
onions, peppers, and saltfish in skillet

Add the roma tomatoes and drained ackee and cook for 3-4 minutes, gently stirring to prevent the ackee from breaking up. Season with black pepper. 

finished ackee and saltfish in skillet

Serve and enjoy.

What is ackee?

Ackee is Jamaica's national fruit, growing on trees. Jamaicans commonly eat it with saltfish in the national dish, ackee and saltfish, but they can also use it in other ways. Ackee has its distinct flavor and texture. Once cooked, it becomes soft and creamy-like. It's mild in flavor and it's not sweet.


Finding fresh ackee in the US is hard because the government bans its import. Fresh ackee can be toxic if not cooked correctly.


You can find canned or frozen ackee at your international market or online.

More Ways to Use Ackee

Although mostly used in this dish, ackee can be used in many ways. You can use it as a substitute for scrambled eggs, add it to your favorite curry, or make fritters using the ackee.

And there you have it: delicious ackee and saltfish. If you're looking for more Caribbean breakfast recipes, check these out:

ackee and saltfish recipe on white plate
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5 from 3 votes

Jamaican Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. It’s typically served for breakfast on the weekends but can be eaten any time of the day. This recipe is a staple in the Caribbean kitchen. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: ackee and saltfish
Servings: 4 people
Calories: 405kcal
Author: Tanya

Ingredients

  • 8 oz salted cod fish boned
  • 2 Tablespoon canola oil
  • 1 yellow onion chopped
  • 2 green scallions chopped
  • 2 sprigs fresh thyme stems removed
  • 1 scotch bonnet pepper seeds removed and chopped (optional)
  • 1 roma tomato chopped
  • 15 oz can ackee drained
  • ½ teaspoon black pepper or to taste

Instructions

  • First, prepare your saltfish by either soaking it in water overnight, draining it, and then boiling it once, and then draining it again. You can also skip the overnight soak and boil and drain the salted fish 2-3 times until the excess salt is removed. Once the saltfish has been boiled and drained, break the saltfish into small pieces. Set aside.
  • Heat oil in a large skillet over medium heat. Add onions, scallions, thyme, and scotch bonnet to skillet and sauté for 3-4 minutes, until onions have softened. Add salted fish and stir for an additional minute.
  • Add roma tomato and ackee and cook for 3-4 minutes until heated through. Season with black pepper.
  • Serve and enjoy.

Video

Notes

  • This recipe calls for canned ackee, which is already cooked and can be found in most international grocery stores or online. If using fresh ackee, it will need to be prepared properly by boiling the ackee.
  • If you can't file salted codfish, use cooked cod or tilapia and season the dish with salt. 

Nutrition

Calories: 405kcal

This post was originally published on July 9, 2021. It has been updated with new photos and additional information.

The Best Watergate Salad Recipe

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Watergate Salad, also called Pistachio Delight, is a light, creamy dessert that is easy and delicious. Its simple combination of sweet pineapple, crunchy pecans, and fluffy marshmallows makes it the perfect treat for any occasion.

watergate salad in a bowl with pecans and marshmallows in background

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I had never heard of Watergate salad until this guy I was dating mentioned it. He asked me to make it for him, and I gave him the side-eye because I had no clue what it was. After dating for months, I got invited to his family reunion and decided to make a recipe for the event. I followed a recipe on the side of a box of pistachio jello pudding.

The recipe was really good. The Watergate salad I brought was all gone by the end of the reunion. About a year and a half later, that guy I was dating became my husband. If anyone asks him what made him decide I was his wife, he always mentions Watergate salad. 

watergate salad on spoon

Over the years, I’ve adapted the original recipe and added a few ingredients I preferred. The original recipe called for using a jar of Cool Whip.

This recipe uses homemade from scratch cream cheese and heavy cream that I whip together. I’ve also subbed pecans for walnuts and added way more marshmallows than the original recipe called for.

In my opinion, these little changes have made it the best Watergate salad recipe.

Ingredients Needed

  • For the cream mixture - creamed cheese, heavy cream, powdered sugar, vanilla extract
  • Pistachio pudding mix
  • Mini marshmallows, crushed pineapple, chopped pecans

How to make Watergate Salad

First, place 8 ounces of softened cream cheese in a large bowl and beat with a hand mixer on medium speed until fluffy. This should take about 1-2 minutes. 

cream cheese whipped in bowl

Next, slowly pour 1 cup of heavy cream into the bowl while mixing on medium speed. Pour heavy cream about ¼ cup at a time until it is fully blended into cream cheese. Once all heavy cream is poured in, add ¾ cup powdered sugar and ½ teaspoon of vanilla extract and then mix until soft peaks form. 

whipped cream cheese and whipped cream in bowl

Add a 3.4 oz box of pudding mix, 3 cups of marshmallows, a 20 oz can of crushed pineapple (undrained), and 1 cup of chopped pecans, and use a spoon or spatula to stir into the cream cheese mixture.

watergate salad in glass bowl

Cover and refrigerate for 2-4 hours. Serve and enjoy.

watergate salad in white bowl

Notes:

  • This salad can be made ahead of time and stored in the fridge for up to 3-4 days. 
  • This salad is similar to Waldorf salad or ambrosia salad but with a totally different flavor profile. 
  • Watergate salad is an interesting name for a dessert salad. How watergate salad got its name. 
  • You can substitute lime jello for pistachio pudding mix in the recipe if you prefer it.

Looking for more dessert recipes? Try these out:

watergate salad in a bowl with pecans and marshmallows in background
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5 from 3 votes

The Best Watergate Salad Recipe

This Watergate Salad Recipe is so good, it landed me a husband. This dessert, also known as pistachio delight, is a light creamy marshmallow fluffy salad made with pineapples and chopped pecans for the perfect dessert. 
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: dessert salad, watergate salad recipe
Servings: 10 people
Calories: 389kcal
Author: Tanya

Equipment

Ingredients

  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3.4 oz instant pistachio pudding mix
  • 3 cups mini marshmallows
  • 20 oz crushed pineapple undrained
  • 1 cup chopped pecans

Instructions

  • Place cream cheese in a large bowl and beat with a hand mixer on medium speed until the cream cheese has become fluffy. This should take about 1-2 minutes.
  • Next, slowly pour heavy cream into the bowl while mixing on medium speed. Pour heavy cream about ¼ cup at a time until it is fully blended into cream cheese. Once all heavy cream is poured in, add powdered sugar and ½ teaspoon of vanilla extract and then mix until soft peaks form.
  • Add pudding mix, marshmallows, crushed pineapple, and chopped pecans and use a spoon or spatula to stir into the cream cheese mixture. Cover and refrigerate for 2-4 hours. Serve and enjoy.

Video

Notes

  • This salad can be made ahead of time. It can last on your fridge for up to 3-4 days. 
  • This salad is similar to Waldorf salad or Ambrosia salad but with a totally different flavor profile. 
  • You can substitute lime jello for pistachio pudding mix in the recipe if you prefer it.

Nutrition

Calories: 389kcal | Carbohydrates: 42g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 234mg | Potassium: 164mg | Fiber: 2g | Sugar: 36g | Vitamin A: 689IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg

This post was originally published on February 25, 2020. It has been updated with some new photos and information.

Classic Bee's Knees Cocktail Recipe

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The Bee's Knees is a classic prohibition-era cocktail that has stood the test of time. This refreshing and easy-to-make cocktail combines the sweetness of honey with the tartness of lemon, creating a perfect balance of flavors. 

the cocktail in a glass with honey syrup next to it

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

There's nothing like a classic and simple cocktail, and this bee's knees cocktail checks all the boxes. It contains only 3 ingredients: gin, lemon juice, and honey simple syrup.

It's one that I like to whip up when I want a quick yet tasty cocktail.

The Bee's Knees cocktail became popular when good gin was hard to find. It used honey and lemon to cover up the bad taste of cheap gin. Now, we don't have that problem anymore. The cocktail tastes sweet, sour, and flowery when made with quality ingredients.

If you like this classic cocktail, you'll love this Hennessy Sidecar Recipe.

bees knees in coup glass on wooden board

Ingredients Needed

  • Gin - Gin provides the herbal, botanical base for the cocktail. There are many varieties of gin, I tend to use a London dry gin in this cocktail.
  • Honey syrup - A simple mixture of honey and water, this adds a touch of sweetness to balance the other flavors. I use 2 parts honey and 1 part water.
  • Fresh lemon juice - Freshly squeezed lemon juice brings a bright, acidic counterpoint to the honey's sweetness.
  • Optional Garnish - A lemon twist. A simple garnish that adds a touch of elegance and aroma to the finished drink.
ingredients for the bees knees cocktail. slices of lemon, honey syrup, and bottle of gin

How to make a bee's knees cocktail

In a cocktail shaker, combine the gin, fresh lemon juice, and honey syrup.

Add ice to the shaker until it is nearly full. Secure the lid and shake vigorously for about 10 seconds or until the outside of the shaker feels cold.

hand shaking the shaker for the cocktail

Strain and Serve: Strain the mixture into a chilled cocktail (preferably a coupe) glass.

Garnish with a lemon twist or a wheel.

cocktail being poured into a coupe glass

Variations of this cocktail

You can change this cocktail by adding a few ingredients. For instance, you could use strawberry gin or experiment with lavender or honey ginger syrups.

Expert Tips

  • This cocktail is best enjoyed fresh, but you can also prepare it up to a day in advance and refrigerate it. Just remember to add the ice and stir it well before serving.
  • To prevent unwanted dilution, wait to add ice cubes until you're ready to serve.
  • For a big party, make the recipe in a pitcher instead of a shaker.
  • The honey syrup can be made ahead of time by combining 2 parts of honey with 1 part of hot water. Stir until the honey dissolves, then cool before using. You can adjust the sweetness by using more or less honey.
  • Lemon twists or wedges make a classic garnish for the Bee's Knees.

What is a prohibition-era cocktail?

Prohibition-era cocktails are drinks that were popular during the time in the United States when the production and sale of alcohol was illegal (1920-1933). Due to the difficulty of obtaining quality liquor, these cocktails often used substitutes like bathtub gin or moonshine. They also tended to be sweeter and more flavorful to mask the taste of the inferior alcohol.

I hope you enjoy this bee's knees cocktail as much as we do. Looking for more gin cocktails, try this out:

the cocktail in a glass with honey syrup next to it
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Classic Bee's Knees Cocktail Recipe

The Bee's Knees is a classic prohibition-era cocktail that has stood the test of time. This refreshing and easy-to-make cocktail combines the sweetness of honey with the tartness of lemon, creating a perfect balance of flavors. 
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: bee's knees cocktail
Servings: 1
Calories: 180kcal
Author: Tanya

Ingredients

  • 2 oz Gin
  • ¾ oz Fresh lemon juice
  • ½ oz Honey syrup to make honey syrup, mix equal parts of honey and warm water until the honey is dissolved

Instructions

  • In a cocktail shaker, combine the gin, fresh lemon juice, and honey syrup.
  • Add ice to the shaker until it is nearly full. Secure the lid and shake vigorously for about 10 seconds, or until the outside of the shaker feels cold.
  • Strain and Serve: Strain the mixture into a chilled cocktail glass.
  • Garnish with a lemon twist or a wheel.

Notes

You can prepare the honey syrup by combining equal parts honey and warm water. Stir until the honey is completely dissolved, then allow the mixture to cool.
Honey syrup can be made in advance and stored in the refrigerator.

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 0.2mg

How to make Honey Syrup

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Enhance your daily meals and beverages with homemade honey syrup, also known as honey simple syrup. Easy to make and adds a delicious touch of sweetness.

honey simple syrup in glass container in front of a honey bear container

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love making my drinks and cocktails at home, and the more I make them, the more I like to have my simple syrups on hand. This syrup is like simple syrup but made with honey instead of sugar and water.

Honey adds a gentle floral sweetness and a hint of golden warmth to your creations.

To make this syrup, combine honey with hot water. Honey enriches and adds depth to any dish. I prefer to use a 2:1 ratio (2 parts honey to 1 part water) for this recipe. If you'd like a thicker syrup, add less water.

Enjoy it in a classic bee's knees cocktail, or add it to your morning coffee.

Ingredients

  • Honey - You can use any honey, but the flavor of the syrup will vary depending on the honey you choose.
  • Water - Hot water is best to help the honey incorporate into the water.
  • Optional Ingredient - add a 2-inch slice of ginger and make a Honey Ginger Syrup.
ingredients for honey syrup. the water in a jar and a container of honey

How to make Honey Simple Syrup

Pour hot (not boiling) water into a heat-safe container. Add honey to the hot water. Stir the mixture until it completely dissolves the honey and becomes smooth. Let cool before using.

honey being poured into a container
honey syrup in conatiner with hot water kettle behind it

How to Store

Store this simple syrup in the refrigerator for 2-3 weeks. Do not store it on the counter like you would honey. Adding water to honey weakens its preservation ability and can cause the syrup to spoil if not refrigerated.

How to Use Honey Simple Syrup

This syrup can be used in cocktails, mocktails, iced tea, lemonade, marinades, salad dressings, and desserts.

It's is a wonderful alternative to regular simple syrup, bringing in a rich, floral sweetness to beverages like tea, coffee, cocktails, and desserts. It's incredibly easy to make and only requires a few ingredients.

FAQ

Can I make honey simple syrup with crystallized honey?

Yes, you can gently warm the honey to liquefy it before making the syrup.

Is this healthier than simple syrup?

Honey syrup contains some trace nutrients, but it's still a form of sugar and should be consumed in moderation.

Looking for other drink condiments? Try these out:

honey simple syrup in glass container in front of a honey bear container
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5 from 1 vote

Honey Syrup Recipe

Enhance your daily meals and beverages with homemade honey syrup, also known as honey simple syrup. Easy to make and adds a delicious touch of sweetness.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: honey simple syrup, honey syrup
Servings: 8
Calories: 64kcal
Author: Tanya

Ingredients

  • ½ cup honey any variety you prefer but I recommend a floral honey like orange blossom or clover.
  • ¼ cup hot water

Instructions

  • Add honey to a heat-safe container. Pour hot (not boiling) water into the container over the honey.
  • Stir until the honey is completely dissolved and the mixture is smooth.
  • Let cool before using.

Notes

  • This recipe yields a thicker honey syrup. For a thinner syrup, add more hot water, a little at a time, until the desired consistency is reached.
  • Store any leftover syrup in an airtight container in the refrigerator for up to one month.
  • You can also make this recipe by combining the ingredients in a small pot over medium heat. Stir until the honey is fully dissolved. 

Nutrition

Calories: 64kcal | Carbohydrates: 17g | Protein: 0.1g | Sodium: 1mg | Potassium: 11mg | Fiber: 0.04g | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg

The Easiest Air Fryer Hot Dogs

by 52 Comments

These Quick and Easy Air Fryer Hot Dogs are delicious and ready in less than 10 minutes. It’s the best way to make hot dogs.

hot dogs in buns in air fryer basket topped with ketchup and mustard

This post may contain affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.


I love a good hot dog, but not all hot dog cooking methods are the same. I’ve had them boiled, I’ve had them grilled, I’ve even had them microwaved. Regardless of your preference, I promise you won’t want them any other way after you’ve Air Fried them.

Air Fryer Hot Dogs vs. Grill or Stovetop?

Air Frying hot dogs is so quick and easy, and there are multiple reasons why you should do it:

  • The hot dogs come out crispy on the outside and nice and juicy on the inside. If you time them right in the Air Fryer, there is no need to fear that they will overcook and dry out.
  • It’s super quick and easy. You don't need to preheat the Air Fryer like you would when firing up a grill.
  • You can make a little or a lot. You can prepare hot dogs for the whole family or just one for yourself. Cook and prep time will remain the same.
  • You can crisp both the hot dog and bun in one device.

Ingredients Needed

  • Hot dogs - I prefer all-natural, 100% beef hot dogs. However, any hot dog kind or brand will work. I usually purchase whatever brand I can find on sale.
  • Hot dog buns
ingredients for air fryer hot dogs on table

How to cook hot dogs in an Air Fryer

First, I like to cut small little slits in my hot dogs. This is not a required step at all. I like to do this to make hot dogs pretty and mimic a grill line. When my hubby makes the hot dogs in the Air Fryer, he does not do this, and it all works fine.

close up photo of slits in hot dogs

Then, place your hot dogs in the Air Fryer basket. There is no need to spray or anything; the hot dogs won’t stick and will release their natural hot dog oils, whatever that is.

Close the Air Fryer basket and cook at 400 degrees Fahrenheit for 4-6 minutes.

cooked hot dogs in air fryer basket

Remove the hot dogs and place them in your hot dog buns. Return hot dogs in the bun and cook at 400 degrees Fahrenheit for 2 more minutes to get a nice crisp on your buns.

hot dogs in buns in air fryer basket

Remove and top them with your favorite toppings. Here’s a great list of hot dogs toppings to try. You could also add my hot dog chili,  or you can keep it simple with ketchup, mustard, and sauerkraut, which is my favorite.

air fryer hot dogs in air fryer basket covered in ketchup and mustard

I hope you love these hot dogs as much as we do.

If you’re looking for more quick and easy Air Fryer recipes, try these out:

hot dogs in buns in air fryer basket topped with ketchup and mustard
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4.95 from 17 votes

The Easiest Air Fryer Hot Dogs

These Air Fryer Hot Dogs are such a quick and easy meal and ready in less than 10 minutes. They are crispy on the outside and juicy on the inside.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer hot dogs
Servings: 6 people
Calories: 229kcal
Author: Tanya

Ingredients

  • 1-6 Hot Dogs
  • 1-6 Hot Dog Buns

Instructions

  • Place hot dogs in Air Fryer basket and cook on 400 degrees Fahrenheit for 4-6 minutes. Remove hot dogs and place in buns. Place back in Air Fryer and cook on 400 degrees Fahrenheit for 2 more minutes.
  • Remove and top with your favorite toppings. Enjoy 🙂

Video

Notes

  • This recipe works for traditional beef or the hot chicken, beef, and pork combination hot dogs.
  • Consider cutting small slits in your hot dogs for appearance. It is not a necessary step.
  • Test your hot dogs around the 4-minute mark to see if they are dark enough. Different Air Fryer wattages and sizes will cook hotdogs at different rates. 

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

This post was originally published on June 6, 2019. It has been updated with additional information and new photos.

Homemade Air Fryer Chicken Nuggets

by 63 Comments

These Air-Fried Chicken Nuggets are golden, delicious, and full of fantastic flavor. Your family will love this version of homemade nuggets.

air fryer chicken nuggets in blue basket with parchment paper liner

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

The Air Fryer and chicken make the perfect combination, especially for chicken nuggets. I like to make homemade chicken nuggets as they are healthier and almost as easy as the premade kinds.

My family absolutely enjoys Chick-fil-A nuggets. When we can't go to the restaurant, we make our own delicious nuggets at home. 

Now I’m not going to say that these taste exactly like Chic-fil-A nuggets but they come pretty darn close. They fry those nuggets in peanut oil. These nuggets are air-fried (saving on fat and calories) and I use whatever oil I have on hand to spray the nuggets. According to my 10-year-old, both nuggets are “yummo.”

Make sure to try my Air Fryer Fried Chicken and my Air Fryer Chicken Wings too.

How to Make Air Fryer Chicken Nuggets

First, you’ll need to cut your chicken into large chunks, about 2 inches in size. This will give you nice, juicy chicken. 

raw chicken on teal cutting board

Then, you’ll soak those beautiful chicken pieces in pickle juice for 20-30 minutes. 

raw chicken pieces in clear bag with pickle juice

After you finish soaking your chicken pieces in the pickle juice, you will prepare your coating station for your nuggets. Grab two shallow bowls. Place egg and milk in one bowl and whisk to combine.

Put flour, cornstarch, sugar, garlic powder, onion powder, paprika, salt, and pepper in another bowl. Mix with a whisk. 

Time to Air Fry...

Prepare your air fryer basket by lightly spraying the bottom with oil from a spray bottle. Avoid using aerosol spray oils in air fryers, as they can damage the bottom over time. I discuss this in my air fryer tips post. I use a spray bottle and place my oils in it.

Grab a piece of chicken with metal tongs. Dip it in the egg mixture, then in the flour mixture. Shake off extra flour and put it in the air fryer basket. 

egg in a bowl, flour in a bowl, and air freyr basket with coated chicken in it

Repeat this step with all your chicken pieces until the bottom of your air fryer is full. Do not overlap the pieces, and make sure they are not touching. You’ll need them spaced apart so that air can flow around them. 

air fryer chicken pieces in air fryer basket before cooking

Close the air fryer basket and cook at 360 degrees Fahrenheit for 6 minutes. Open and spray any flour spots that appear on your chicken, then flip the pieces. If you see any flour spots on the chicken after flipping, spray that, too. Cook for 6 more minutes.

After finishing cooking, check if the chicken is cooked to your liking and has reached 165 degrees Fahrenheit. If so, you can take it out and eat it. If you like them a little darker, close the basket, increase the heat to 400 degrees Fahrenheit, and cook for 2 minutes more. 

cooked air fryer chicken nuggets in basket

And that’s it, golden delicious air fryer chicken nuggets. Serve them with your favorite dipping sauce and enjoy 🙂

hand holding air fryer chicken nugget showing inside of nugget

What Dipping Sauces Should I use for these Nuggets?

There are endless choices for dipping sauces. You could use store-bought sauces or try your hand at some homemade favorites, like my homemade bbq sauce or homemade ranch. You could dip these copycat nuggets in some copycat Chic Fil A sauce.

How to make Frozen Nuggets in the Air Fryer

Frozen nuggets are handy and great in the air fryer. To cook store-bought nuggets in the air fryer, simply place them inside and cook at 400°F for 10-12 minutes. Remember to flip them halfway through the cooking process.

To make these homemade nuggets from frozen, thoroughly cook them and then freeze them. When ready, you can cook them from frozen.

Notes on Air Fryer Chicken Nuggets:

  • The longer your chicken soaks in pickle juice, the stronger the pickle flavor will be. I usually opt for 20 minutes.
  • I use the pickle juice that is in a jar of dill pickles. My hubby and my oldest love pickles so we always have a jar around. 
  • You can cook these nuggets in any oil with a high smoke point. We've used olive oil, canola oil, and peanut oil. The only oil I do not recommend is extra virgin olive oil, as it does not have a high smoke point.
  • These chicken nuggets are best served fresh. If you need to reheat, reheat in the Air Fryer or oven.

Looking for a recipe to serve these with? Try these copycat air fryer potato wedges or these Air Fryer French Fries.

Looking for more air fryer chicken recipes? Or try these out:

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Watch this video tutorial and see how I make these air fryer chicken nuggets from start to finish.

air fryer chicken nuggets in blue basket with parchment paper liner
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4.54 from 54 votes

Homemade Air Fryer Chicken Nuggets

These Homemade Air Fryer Chicken Nuggets are the perfect Chic-fil-A Copycat. These nice golden pieces of juicy chicken are ideal for any weeknight meal.
Prep Time10 minutes
Cook Time14 minutes
Brining time20 minutes
Total Time44 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken nuggets, copycat chic-fil-a nuggets
Servings: 4 people
Calories: 166kcal
Author: Tanya

Ingredients

  • 2 6 oz chicken breast cut into 2-inch pieces
  • 1 cup pickle juice
  • 1 large egg
  • 3 Tablespoons milk
  • ¾ cup all-purpose flour
  • 3 Tablespoons corn starch
  • 2 Tablespoon powdered sugar
  • 1 ½ teaspoon salt
  • ¾ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • oil for spraying

Instructions

  • Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.
  • Meanwhile, in a shallow bowl, whisk together egg and milk.
  • In another bowl, whisk together flour, cornstarch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.
  • Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil.
    Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping, nor should they be touching. 
  • Close the air fryer basket and cook at 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.
  • After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes. 
  • Remove and serve with your favorite dipping sauce. 

Video

Notes

  • You can use this technique and batter to make chicken tenders, chicken sandwiches, etc. 
  • As always, different air fryers cook differently. Use a quick-read thermometer to ensure your food is thoroughly cooked.  

Nutrition

Calories: 166kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1782mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 290IU | Calcium: 22mg | Iron: 1mg

This post was originally published on August 6, 2019. It has been updated with new information.

Easy Caribbean Tamarind Balls Recipe

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Tamarind balls are a sweet, sour, and sometimes spicy treat popular in many tropical regions. Their simple ingredients and quick preparation make them a delicious snack perfect for satisfying unique cravings.

tamarind balls on plate with whole tamarind balls in background

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

If you have yet to try tamarind balls, you simply must. When I spent time with my grandmother in Jamaica, she occasionally treated me to this candy. And I loved it!

Tamarind is a sour fruit that grows on trees in tropical climates. Its sweet-and-sour flavor profile is often used to create a juice similar to lemonade.

We would typically buy the tamarind candy in the store as they sell them in packets. But I became hooked once I discovered how easy it is to make homemade tamarind balls candy. 

You'll find many recipes that call for additional ingredients to the tamarind candy. Still, I found that my favorite version involved two ingredients: tamarind pulp from sweet tamarind and sugar. That's it! 

If you love the flavor of tamarind, be sure to try my tamarind juice recipe. 

Tamarind Balls Ingredients

  • Tamarind pulp: You can get the pulp from tamarind pods or buy the bulk. Just make sure the pulp is 100% tamarind with no added ingredients. 
  • Sugar—I use white granulated sugar for this recipe. You can substitute brown sugar if you prefer. 
white granulated sugar and tamarind pulp on table

How to make Tamarind Candy Balls

Add tamarind pulp, remove the seeds, and add part of the granulated sugar to a bowl and mash with a spoon or fork. Take small portions of the tamarind pulp and sugar mixture and roll them between your palms to form small balls, about the size of a marble or a little larger, depending on your preference.

tamarind pulp mixed with sugar
tamarind pulp rolled into small balls

Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they are well coated.

tamarind balls rolled in sugar

The tamarind balls can be eaten immediately, or you can set them for a few hours or overnight. Allowing them to sit will give them a firmer texture and more crystallized sugar coating.

Serve and enjoy.

What is tamarind

Tamarind is a tropical fruit native to Africa and Asia. It is known for its sweet and sour flavor profile and comes in a pod-like form with tangy pulp surrounding seeds. Farmers grow it in warm climates worldwide.

Where can you buy fresh tamarind?

I bought mine at the local international market. You can sometimes find it in specialty online retailers. You'll sometimes find them in pods, but you can also find the tamarind pulp. You can also find tamarind paste in stores, but avoid using it in this recipe, as it tends to have added ingredients.

You want to ensure you're only using 100% tamarind for this recipe.

tamarind balls on plate with one with bite taken out

How to Store

Tamarind balls can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.

Ways to use tamarind

Tamarind is versatile in the kitchen. Cooks commonly use it in sauces and marinades for dishes like pad thai and Indian curries.

Chefs and home cooks also use it in candies and sweet treats, refreshing beverages such as agua fresca and margaritas, and jams and chutneys.

I hope you enjoy this tamarind balls recipe as much as we do. If you try a recipe from my blog, please leave a rating and comment on how it turned out. I appreciate your feedback!

tamarind balls on plate with whole tamarind balls in background
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Tamarind Balls

Tamarind Balls are a classic Caribbean treat that's tangy, sweet, and utterly delicious. This simple version uses just tamarind pulp and sugar, sticking to the traditional base of the candy.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Candy
Cuisine: Caribbean, Mexican
Keyword: tamarind balls
Servings: 10
Calories: 224kcal
Author: Tanya

Ingredients

  • 16 ounces seedless tamarind pulp from tamarind pods or store-bought seedless tamarind pulp
  • 1 ½ cups white granulated sugar

Instructions

  • Add tamarind pulp and 1 cup granulated sugar to a bowl and mash together with a spoon or fork. Take small amounts of the tamarind and sugar mix and shape them into small balls by rolling them in your hands. Make them the size of a marble or slightly bigger, as you like.
  • Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they're well-coated.
  • You can eat the tamarind balls immediately, or you can let them set for a few hours or overnight. Allowing them to set will give them a firmer texture and more crystallized sugar coating. Enjoy.

Notes

  • If using tamarind pods, remove the shell and the veins. Soak the tamarind in warm water for a few minutes to soften it, which makes it easier to extract the pulp. Squeeze the tamarind in the water to separate the pulp from the seeds. Strain the mixture to collect the smooth pulp.
  • You can adjust the amount of sugar according to how sweet or tangy you like your tamarind balls.

Nutrition

Calories: 224kcal | Carbohydrates: 58g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 285mg | Fiber: 2g | Sugar: 48g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Jamaican Curry Shrimp Recipe

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This Jamaican Curry Shrimp Recipe features Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. A quick and easy curry recipe that’s perfect any day of the week. 

curry shrimp in the pan it was cooked in with rice on the side

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

If you traveled to Jamaica or are familiar with the culture, you know curry is quite popular on the island. Curry chicken, curry goat, and curry shrimp are all popular dishes in Jamaica. 

For this curry recipe, I add coconut milk. Coconut milk is not standard in curry chicken or curry goat, but it is essential in curry shrimp. Coconut milk adds a creamy richness that perfectly complements the shrimp's delicate flavor.

The added peppers make this dish colorful and vibrant, and they are the perfect accompaniment to the shrimp and curry.

This quick and easy recipe is perfect for busy weeknights, satisfying your craving for island flavor in no time.

Ingredients Needed for this Curry Shrimp Recipe

  • Shrimp - 1 pound of thawed large shrimp, peeled, cleaned, and deveined. This is the dish's main ingredient and adds a juicy and substantial texture that pairs well with the flavorful curry sauce. If using frozen shrimp, defrost it first.
  • Spices and Herbs - Curry powder, all-purpose seasoning, thyme, salt, and pepper
  • Vegetables - yellow onion, red and green bell peppers, scotch bonnet pepper for a little spice. If you can’t find scotch bonnets, habaneros or jalapeños are good substitutes. 
  • Liquids - unsweetened coconut milk from a can and ketchup. 
  • Oil - for sautéing the vegetables and shrimp.

How to make Jamaican Curry Shrimp

First, gather your ingredients.

Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes. Prepare the other ingredients, like chopping your onions, peppers, and garlic.

raw shrimp seasoned with curry powder in white bowl

Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper (if using), and chopped garlic.

Stir for 5 minutes until the peppers are slightly softened.

peppers, onions, and garlic in skillet

Add remaining curry powder and stir for an additional minute.

cooked peppers and onions with curry powder added

Add coconut milk, seasoned shrimp, ketchup, and thyme to cover the shrimp in the sauce.

coconut milk and shrimp in skillet cooking

Let the sauce simmer and cook the shrimp over medium heat, flipping halfway, until fully cooked on both sides. Stir occasionally. This should take about 5-6 minutes.

Salt and pepper to taste.

finished jamaican curry shrimp in skillet

Serve with rice, and enjoy.

jamaican curry shrimp with rice on white plate

How to store

Make ahead – Undoubtedly, curry shrimp is an excellent choice for a make-ahead dish. As time passes, the flavors meld more profoundly, offering an even more intense and delightful taste experience

To refrigerate – Store leftover curry in an airtight container for 3 days.

To freeze: Cool the curry before freezing. Then, place it in an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator, and once thawed, heat it gently in a pot over the stove.

Variations

Make this curry your own with some of the following swaps:

  • Protein swap - use chicken, a firm fish (like cod), or tofu in place of the shrimp.
  • Add additional vegetables, like spinach or cauliflower, for a fun way to use leftover vegetables.
  • Top the curry with fresh herbs, like cilantro, for an extra pop of flavor and color.

Notes on Jamaican Curry Shrimp Recipe

  • This curry creates a rich and delicious sauce. I use a whole can of full fat coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
  • I use Blue Mountain Jamaican curry powder for this recipe or my homemade curry powder recipe.
  • Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
  • This dish is delicious served over white or brown rice. Coleslaw served on the side is also a great idea.
  • If you're not a fan of spice, omit the scotch bonnet pepper.
close up photo of Jamaican curry shrimp

FAQ

Can I use a different type of shrimp?

Yes, you can use any type of shrimp based on your preference or availability. I recommend using jumbo shrimp because they are meatier and absorb the flavors of the curry well.

Can I substitute another milk for the coconut milk?

Yes, coconut milk lends a distinctive rich and creamy texture to Caribbean dishes. Nonetheless, heavy cream or yogurt can serve as suitable replacements if needed.

Is it shrimp curry or curry shrimp?

The naming can depend on regional vernacular and personal preference. In many Western countries, it is commonly referred to as "shrimp curry." In Caribbean nations, including Jamaica, it is traditionally referred to as "curry shrimp."

Looking for more Jamaican recipes? Try these out

curry shrimp in the pan it was cooked in with rice on the side
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4.79 from 38 votes

Jamaican Curry Shrimp Recipe

This Jamaican Curry Shrimp Recipe is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It’s a quick and easy curry recipe that’s perfect any day of the week.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: jamaican coconut curry shrimp, jamaican curry shrimp
Servings: 4 people
Calories: 319kcal
Author: Tanya

Ingredients

  • 1 lb jumbo shrimp peeled and deveined, tails removed
  • 2.5 Tablespoons Jamaican curry powder separated
  • 1 teaspoon all-purpose seasoning
  • 2 Tablespoons olive oil
  • 1 medium yellow onion sliced
  • 1 medium red bell pepper sliced
  • 1 medium green bell pepper sliced
  • 1 scotch bonnet pepper seeds removed and sliced (optional)
  • 3 cloves garlic chopped
  • 13.5 oz can of unsweetened coconut milk
  • ½ Tablespoon ketchup
  • 4 sprigs of thyme or ½ teaspoon dried thyme
  • Salt and pepper

Instructions

  • Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
  • Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
  • Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
  • Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
  • Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.

Video

Notes

  • This curry creates a rich and delicious sauce because I use a whole can of coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
  • I use Blue Mountain Jamaican curry powder for this recipe.
  • Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
  • This dish is delicious served over white rice.
  • If you're not a fan of spice, omit the scotch bonnet pepper.

Nutrition

Calories: 319kcal | Carbohydrates: 14g | Protein: 3g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 617mg | Potassium: 451mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1144IU | Vitamin C: 73mg | Calcium: 56mg | Iron: 3mg

This post was originally published on September 8, 2021. It has been updated with additional helpful information.

Tuna Pasta Salad Recipe

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This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.

tuna pasta salad in bowl with can of tuna in background

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

It's no secret that I love pasta salad and enjoy it in any form. From my cold seafood salad to my Southern-style pasta salad, each recipe offers a unique twist that keeps me returning for more.

This tuna salad, also called tuna macaroni salad, is simple but with my twist on the classic recipe. Along with tuna, I opt for fresh green bell peppers and red onion to provide crunch to the salad. Most recipes I found call for fresh or frozen peas.

And now, the star of the show, the creamy dressing that brings all the flavors together. Made with a blend of mayo, yellow mustard, lemon juice, and spices, this delicious tuna pasta salad is the perfect finishing touch. 

Ingredients for Tuna Pasta Salad

  • Pasta - You can use any short pasta, but I prefer elbow macaroni. You could also use shells or bow-tie pasta. 
  • Tuna - I suggest tuna in water. 
  • Vegetables - Green bell pepper and red onion.
  • Pasta Salad Dressing - mayonnaise, lemon juice, yellow mustard, salt, pepper, sugar, black pepper, and relish.
  • Garnish - paprika
ingredients for tuna pasta salad on table

How to make Tuna Pasta Salad

Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.

Combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, granulated sugar, salt, and pepper in a large mixing bowl. Stir well to integrate the ingredients thoroughly.

tuna and dressing in bowl

Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.

tuna and macaroni in bowl before going in fridge

Refrigerate the salad for at least one hour to allow the flavors to blend.

Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

tuna pasta salad in white bowl with tuna can in corner

Tanya's Top Tip

  • Don't skip the refrigeration. The flavor is this will get better as it sits and gets chilled. 

How to Make Ahead and Storage Tips

This recipe is ideal for preparing in advance since the flavors improve with refrigeration. You can prepare it up to three days before serving it.

Storage: Tuna pasta salad can be stored in the refrigerator for up to three days. For best results, keep it in an airtight container to preserve freshness and prevent it from absorbing odors from the fridge.

I would not freeze pasta salad. The mayonnaise and fresh vegetables do not freeze and thaw well, which can lead to a watery and less appealing taste.

Variations

  • Switch up your tuna pasta salad by switching out the vegetables.
  • If you want a healthier tuna salad, you can change the dressing. For example, you could substitute Greek yogurt for the mayonnaise in the recipe. 
  • Use fresh dill rather than dill relish. 

FAQ

How do I cook the pasta for tuna salad? (Cook according to package directions to al dente)

Cook according to package directions to al dente

What's the best way to cool the pasta for tuna salad?

Run under cold water or cook ahead and chill.

tuna pasta salad in white bowl with tuna can in corner
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5 from 1 vote

Tuna Pasta Salad

This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Keyword: tuna pasta salad
Servings: 8 people
Calories: 263kcal
Author: Tanya

Ingredients

  • 8 ounces elbow noodles
  • 2 4 ounce cans of tuna drained
  • ½ cup diced red onion
  • ½ cup diced green bell pepper
  • ¾ cup mayonnaise
  • ¼ cup dill relish
  • 2 Tablespoons lemon juice
  • 1 Tablespoon yellow mustard
  • 1 teasooon white granulated sugar
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.
  • In a large mixing bowl, combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar, salt, and pepper. Stir well to integrate the ingredients fully.
  • Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.
  • Refrigerate the salad for at least one hour to allow the flavors to blend.
  • Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

Notes

Don't skip the refrigeration. The flavor is this will get better as it sits and gets chilled. 

Nutrition

Calories: 263kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 244mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

 

Creamy Jamaican Cornmeal Porridge Recipe

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Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day. 

cornmeal porridge in bowl with spoon on side

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This porridge is the breakfast of champions! It's comforting and keeps you full and ready to tackle your day. I grew up eating it, and I'm happy my kids now love it, too. 

When prepared just right, cornmeal porridge is a unique blend of smoothness, sweetness, and spice. The traditional Jamaican flavors of allspice, cinnamon, and nutmeg create a perfect harmony of tastes that you won't find in any other breakfast dish. 

I've made this version with a can of coconut milk, but you could also use dairy milk in its place, whichever you prefer. The only must-have ingredient for this recipe is fine cornmeal, which yields the smoothest and creamiest porridge. 

Be sure to try my green banana porridge, too.

How to make Jamaican Cornmeal Porridge

First, add 2 ½ cups water and one can of coconut milk to a four-qt heavy-bottomed pot. Bring to a boil over medium-high heat. 

coconut milk and water boiling

Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth. This is how to avoid getting lumps in your cornmeal porridge. Please do not skip this step. 

Once the liquid in the pot begins to boil gently, whisk in the cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight-fitting lid.

cornmeal and water in measuring cup with whisk sticking out
mixture being poured into pot

Cook over low heat for 15-20 minutes, stirring occasionally. When there are about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and allspice.  

spiced being added to porridge

Remove from heat and stir in condensed milk to sweeten it.

condensed milk being puted into porridge

Serve and enjoy.

porridge with whisk stickign out

What is cornmeal?

Cornmeal is a meal ground from dried corn. Various grain sizes are available. For this recipe, ensure the label states "fine cornmeal" for the best results. 

Are cornmeal and cornflour the same?

Although they come from the same type of grain, they are not the same. Corn flour is ground until it takes on a powder form. You want to ensure you use "fine yellow cornmeal" for this recipe.  

What do you serve cornmeal porridge with?

Typically, I eat this by itself. A bowl really fills you up. You can serve it with fruit, breakfast meat like bacon, and eggs on the side if you wish. 

What does cornmeal porridge taste like?

Cornmeal porridge is smooth, creamy, and rich, similar to polenta. Polenta is usually savory. Porridge has a sweet, nutty flavor. People often season it with cinnamon and nutmeg.

Additional Notes

  • The condensed milk does add a delicious flavor to the porridge. If you prefer to keep the recipe dairy free, you can either leave out the condensed milk and use sugar to sweeten or use sweetened condensed coconut milk.
  • I used a can of coconut milk in this recipe but regular dairy milk can be used instead. In fact, I grew up eating it made with regular dairy milk and it's still delicious.
  • For thicker cornmeal porridge, reduce the liquid you add initially or simmer for longer. If your porridge gets too thick, whisk in more water or milk until you reach your desired consistency.
cornmeal porridge in bowl with spoon on side

Looking for other Jamaican breakfast recipes? Try these out:

cornmeal porridge in bowl with spoon on side
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4.71 from 34 votes

Jamaican Cornmeal Porridge Recipe

Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: cornmeal porridge, jamaican cornmeal porridge
Servings: 4 people
Calories: 518kcal
Author: Tanya

Ingredients

  • 4 cups water separated
  • 1 13.5 oz can coconut milk
  • 1 cup fine yellow cornmeal
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground all-spice
  • ½ cup sweetened condensed milk or to taste

Instructions

  • Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
  • Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
  • Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
  • Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
  • Serve and enjoy.

Notes

  • The condensed milk does add a delicious flavor to the porridge. If you prefer to keep the recipe dairy-free, you can either leave out the condensed milk and use sugar to sweeten or use sweetened condensed coconut milk.
  • I used a can of coconut milk in this recipe but regular dairy milk can be used instead.

Nutrition

Calories: 518kcal | Carbohydrates: 56g | Protein: 9g | Fat: 30g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 546mg | Fiber: 6g | Sugar: 25g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 3mg

This post was originally published on August 17, 2021. It has been updated with new and helpful information.