Jamaican Platter Breakfast*


  • Plantains (2)
  • Calalloo
  • Ackee (1 can)
  • mackerel (1 can)
  • Festival
  • Green Pepper (1)
  • Salt (1 tbsp)
  • Black pepper (3 tbsp)
  • Paprika (2 tbsp)
  • Onions (1 cup)
  • Olive oil
  • Water (3/4 Cup)


Mix the festival with 3/4 of water in a bowl then leave it to set for about 15 minutes.

Once set, kneed the dough into thick strips then fry in olive oil on medium until golden brown on both sides.  Once finished, set aside.

Fry the calaloo with olive oil and add onions, green peppers, and season with 1 tbsp of paprika and black pepper. Cook for 5 mins on medium.

Chop the plantain into thick slices diagally.

Season with salt and pepper. Fry on both sides in olive oil on medium heat until golden brown. Set aside and put in a paper towel.


Start the ackee by heating 1 tbsp of olive oil on medium with 1 cup of diced onions.  after 30 seconds, add the ackee and season with 1 tbsp black pepper, salt, paprika, and thyme.  cook the ackee and onions for around 5-6 minutes and then set aside.

Chop the Mackrel into small pulled pieces, and fry with olive oil on medium with a plum tomato cut into thick slices then quartered.  Add 1 cup of diced green peppers and season the Mackrel with 1 tbsp of Black Pepper, salt, and paprika.

Serve with a slice of avocado and Hardough Bread.


Serves 2


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