Jamaican food photography

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Jamaican Food Catering, Jamaican Food Photography, Jamaican Ital Food, Carribean Food Recipes Jamaica, Jamaican Food Plate, Jamaican Recipes Vegetarian, Ital Food Recipes, One Love Jamaica, Healthy Jamaican Recipes

Advertisements “Jamaican” me drool 🤤🇯🇲⁣ ⁣ I’ve been learning a lot about Jamaican food and cooking techniques over the last few weeks and I’m such a big fan of the flavours and ingredients 😍 I never knew thyme was such a staple in Jamaican cuisine but I’m here for it 🙌🏼⁣ ⁣ For this feast, […]

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Jamaican Jerk Chicken Drumsticks and Caribbean Rice with Red Beans - the strong, spicy flavours of this chicken is the best from the Caribbean! Easy to make with everyday ingredients. Jamaican Food Photography, Caribbean Beans, Jerk Rice, Jerk Chicken Drumsticks, Rice With Red Beans, Jerk Chicken With Rice, Baked Jerk Chicken, Caribbean Rice, Rice With Beans

The flavours of Jamaica in your own home! These chicken drumsticks have a really punchy, strong flavour. Make them as spicy as you want - or not! These are really tasty even if you pull back - or even leave out - the chili. This recipe is adapted from Oven Baked Jerk Chicken recipe by Immaculate Bites. I served these with Caribbean Rice and Beans (see recipe below) which is also a recipe from Immaculate Bites. This recipe needs to be marinating for at least 4 hours before cooking. It can be…

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Peaches’ Jerk Chicken | <p>"In Jamaica, they don't have mild, medium, and hot. It's just hot," says Shani Jones, co-owner of Peaches Patties in San Francisco. This version of jerk chicken, created by Shani and her mom, Victoria Jones, is medium-hot, and the longer you marinate it, the spicier and more flavorful it becomes. For blazing, use 5 habaneros and marinate it 24 hours.</p> North American Food, Jerk Chicken Recipe, Carribean Food, Latin American Food, Chicken Plating, Tropical Food, Citrus Chicken, Jerk Chicken, Best Chicken

"In Jamaica, they don't have mild, medium, and hot. It's just hot," says Shani Jones, co-owner of Peaches Patties in San Francisco. This version of jerk chicken, created by Shani and her mom, Victoria Jones, is medium-hot, and the longer you marinate it, the spicier and more flavorful it becomes. For blazing, use 5 habaneros and marinate it 24 hours.

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