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Jamaican Recipe Junction

Updated on December 21, 2015

Your Jamaican Recipe Junction

Welcome to your Jamaican Recipe Junction, where you will find easy to prepare Jamaican recipes for all types of occasions and seasons. Whether it be for weddings, birthdays, parties, christmas, easter etc. Also, you can purchase your very own Jamaican recipe books, that will help you to cook an authentic Jamaican meal.

Watch Creative Cooking by Jamaicans

Creative Cooking by Grace Kennedy Foods is a TV cooking show that I used to watch when I was back home in Jamaica. They have their own YouTube channel which I subscribe to, to get ideas and/or tips on different ways to prepare a Jamaican dish. It's very enjoyable to watch and I hope you will too. :)

Thirst Quenchers


Jamaican Carrot Drink with Milk

This Homemade Carrot Drink is one of the favorite drink treats to have during Sunday's dinner in Jamaica. What makes this so different from other carrot juices is that milk is mixed with it as well as beetroot with a dash of nutmeg. Well..beetroot is optional. I hope you'll try it with your Sunday dinner. You'll love it. :)


2 cups diced carrots

2 cups water

1 cup evaporated milk

7 tbsp. granulated sugar

1/4 tsp. nutmeg

1 tsp. vanilla

Note: Condensed milk can be used either instead of evaporated milk or with it. Also if you use the condensed milk, then granulated sugar is optional. Unless you want it extra sweet.


1) Boil carrots in water for just a little while..maybe 5 minutes. Let cool.

2) Then add carrots and the water into the blender and blend for 30 seconds or

until the carrots are blended.

3) Some people will strain the juice to remove any bits of the carrot. But if it blends

well, you may not have to strain it.

4) Add the other ingredients, mix or blend again. Serve chilled.


Jamaican Rum - The Backbone of the Spirit of Jamaica

This liquor called Rum is the backbone of the spirit of Jamaica. It is used as a topical treatment for ailments like headaches, muscle aches and even for colds and flu. Also it is used in drinks, for cooking and baking. In Jamaica, when a drink or food is tasteless, one would drop a capful of rum to 'add life to it' or to 'wake it up'.

The Jamaican Rum has a long held reputation as the finest in the world. So much so that in personal experiences, whenever I come to the United States, it's mandatory to carry a bottle of Jamaican Rum for my family and friends.

Over the course of the summer, I will share with you, Jamaica's Favorite Drinks mixed with this spirit of Jamaica.

Jamaican Rum Punch

There is a rhyme that goes with the recipe of this Jamaican Rum Punch: "1 of sour, 2 of sweet, 3 of strong, and 4 of weak. So:

1 of sour = 1 measure of lime juice

2 of sweet = 1 measure of granulated sugar and 1 measure of syrup

3 of strong = 3 measures of rum

4 of weak = 4 measures of water

Mix all ingredients together and serve over ice.

Please note: measures can be any measurement of your like, just as long as you use the same ratio of one to the other. For example using tablespoon to measure.

How To Make Sugar Syrup

Some of the drink mixes that I will share with you may require flavored syrup or just plain sugar syrup. I should think everyone knows how to make sugar syrup but I will share just in case not everyone knows.

A measure of Sugar

A measure of Water

Cook over low heat until thick.

Pour into a bottle for later use in your drink mixes.

Please note: I say 'measure' here because it depends on how much syrup you want to make.

Coconut Pina Colada Rum


Serves 1

1/4 oz. sugar syrup

2 oz. evaporated milk

3 oz. pineapple juice

3 drops angostura bitters

1/4 oz. apricot brandy

1 oz. coconut rum

A pinch or dash of cinnamon and nutmeg

Add crushed ice and blend ingredients together.

Summer Treat 1: Soursop Juice

As we enter into the summer season, though we can feel it already, I want to share with you my first summer treat. You'll sure to find this soursop drink very delicious and befitting for the hot summers soon to come. This is my favorite drink as well as the fruit itself. It's so refreshing especially when you put it in the refrigerator to chill. Enjoy!


serves 3-4

1 ripe soursop

condensed milk


1/2 tsp. lime juice

3 cups of water


1. Remove the skin from the soursop

2. In a blender, put the water and 1 cup of the

soursop pulp.

3. Blend for a few seconds on low speed.

4. Strain to remove seeds

5. Sweeten with condensed milk, put a dash of

nutmeg, and the lime juice

6. Serve with ice/chilled.

Summer Treat 2 : Jelly Coconut Juice

Coconut juice is another summer treat to have during the summer. So refreshing, I tell ya! You don't even need ice to chill because it's all chilled for you in the husk of the coconut. Here is a video of the best way to have this refreshing delicious drink. Enjoy!

Punch a Creme (Another Island Treat)

Punch a Creme is a drink that is widely enjoyed by Trinidadians mostly during the Christmas season. In fact, the drink was originated in Trinidad. A friend of mine introduced it to me. It's a delicious drink but I find it to be too sweet (don't mind me, I have a problem with things being too sweet). Also it's not a drink you want to drink too much of. If you like to take a punch at it. Go right ahead:

Preparation Time: 3-5 minutes

Chill Time: 20 minutes

Serves/Yields: 4


6 medium eggs

2 Tbsp. condensed milk

2 Tbsp. evaporated milk

1/4 cup(60 ml)rum

1/2 tsp. lime rind (zest)

1/8 tsp. angostura bitters

1/8 tsp. nutmeg


1. Blend together eggs, condensed milk, evaporated milk, rum, lime rind, bitters and nutmeg, then strain.

2. Put to chill in the refrigerator 20 minutes before serving time.

3. Serve chilled Punch a Creme over crushed ice sprinkled with nutmeg.

Delicious Delightful Eggnog Like No Other

All of us no matter where in the world we are from, enjoys a glass of rich delicious eggnog during the Christmas season. If you wish to make your very own rich delicious delightful eggnog, here is a recipe you will delight in:

Preparation Time: 15 minutes

Serves/Yields: 4


2 cups milk

1 medium ripe banana, peeled and cut in chunks

4 Tbsp. granulated sugar

1 tsp. vanilla

1/4 tsp. nutmeg

1 medium egg

2 scoops vanilla ice cream


1. In a blender, blend together the milk, banana, sugar, vanilla, nutmeg and egg at high speed.

2. Add ice cream to mixture in blender and whip for a minute.

3. Serve over cracked ice, sprinkle with nutmeg and decorate with cherries.

Happy Holidays. May I Interest You To Glass Of Sorrel Drink?

In this segment I would like to introduce to you one of my favorite Christmas drink that I look forward to every Christmas. It's called Sorrel drink made from a special plant grown in Jamaica called sorrel.

Try the recipe. Trust me you'll love it.

Preparation Time: 20 minutes

Chill Time: 20 minutes

Serves/Yields: 6-8


3 cups sorrel sepals/petals

1 oz.(30 grams)ginger, crushed

1 piece dried orange peel

6 whole cloves

6 cups boiling water

2 cups granulated sugar

1/4 cup white rum (optional)

1 Tbsp. white rice


1. Place sorrel, crushed ginger, orange peel and cloves in a jar.

2. Pour on boiling water and allow to steep for 24 hours.

3. Strain and sweeten to taste. Add rum if necessary.

4. Pour into bottles adding a few grains of rice to each bottle. Rice added to sorrel helps to hasten fermentation. Hence, making it flavorful.

5. After sorrel is made allow to remain at room temperature for at least one day before drinking.

For a even better than better results, why not let it remain until next Christmas.:)

Jamaican 'soul Food' Cooking


Jamaican Meat Balls

Monier made a request for the Jamaican meat balls. Honestly, I'm not aware of any official Jamaican meatball recipe out there, but this is how I normally do it whenever I prepare meatballs. I guess you can consider it the Jamaican way since I'm a Jamaican. I hope you'll enjoy it, Monier! :)


3 lbs. ground beef

1/2 teaspoon garlic powder or 2 cloves of garlic (finely chopped)

1 teaspoon black pepper

1 teaspoon salt

1 1/2 teaspoon of Grace All Purpose Seasoning

1 medium onion, chopped

4 ounces breadcrumbs

2 eggs


1 - 2 cups tomato ketchup

3 tablespoons Grace Fish and Meat Sauce

1/2 cup of water

Note: you may have to adjust the measurements of sauce ingredients according to

your liking as you cook the meatballs. Sometimes you may need more sauce, sometimes not, so look out for that. I, for one love a lot of the sauce.


1) Combine all the ingredients except the sauce in a large bowl. Mix well

using hand. Form into small balls.

2) Brown under broiler no longer than 10 minutes or you can fry with low to

medium heat in saucepan with some cooking oil (a little of it as possible - if you

are health conscious) until nicely brown.

3) Then set aside in a baking pan.

4) Combine all the ingredients of the sauce in a saucepan. Bring to a slow boil or

simmer until hot. Pour over meat balls. Bake at 350 degrees for one hour.

Note: You may keep baking temperature lower and simmer for a longer time.

Be sure too that the meatballs do not stay above the sauce and dry out.


Fry Chicken Recipe - Oven Baked Style

I am making this post especially for Patricia M. who said her fry chicken never comes out right. I'm assuming that maybe it comes out too soggy and not soaked properly. Sometimes chicken will come out flaky outside but raw inside. I find that frying chicken the oven baked style is the best's healthier and the texture comes out perfect. If you don't wish to do it oven baked style, then what you do is to slow cook the pieces of chicken in a pan or pot over very low heat for a short time like 10 minutes or so or until the chicken turns white. In that way, the chicken is half cooked and will be properly soaked inside when frying it. No oil or water is needed. Just place the pieces as is. When you are ready, cover the pieces in flour or bread crumbs and fry.

Now here is the Fry Chicken Recipe done in oven baked style:


1 chicken (cut in pieces) or chicken parts

3 garlic cloves

2 escallion stalks

1 sprig of fresh thyme

1 tbsp. vinegar

3 tsp salt

1 tsp sugar

1/2 tsp pepper, herb, poultry seasoning

1/2 cup breadcrumbs


1) Rinse chicken parts in lime water and drain

2) Cut garlic, escallion, and thyme in pieces and blend with vinegar

3) Add these as well as salt, sugar, and any other seasoning of your choice to

season chicken. Leave for about 30 minutes.

4) Preheat oven to 350 degrees F

5) Dip the pieces of chicken in bread crumbs or flour.

6) Place on greased flat baking tin and spray with Pam nonstick cooking spray.

This will give it that crispy look.

7) Bake for 45 minutes to 1 hour, no longer.

I hope this will help you get a better Fry Chicken results. Enjoy!

Jamaican Pepperpot Soup

Callaloo is the main ingredient in the Jamaican Pepperpot Soup. For those who don't know, Callaloo is a vegetable that looks much like spinach. But I don't know if both tastes similar as I've never had spinach before. Funny enough, I've never like eating Callaloo. But in this soup, I absolutely love it especially the spicy flavorings. Yes! I'm a spicy girl. I hope you'll like it.

Also, there is a very interesting video that I found on youtube to show you. I didn't even know that George Washington was a fan of the Jamaican Pepperpot Soup. Watching it though, made me miss outdoor cooking. Wood fire plus dutchpot makes food tastes better than cooking on the stove.


1-1/2 lb. Callaloo

1/2 lb. Kale

12 ochroes

1/2 lb. yellow yam

1/2 lb. coco

1/4 lb. salted beef

1/2 lb. stew steak

1/2 lb. pickled pig's tail (optional if you don't eat pork)

1/4 lb. shrimps (optional if you don't eat seafood)

1 clove garlic

2 stalks of escallion

2 sprig. Thyme

2 scotch bonnet peppers

a good size dough to make dumplings.

1/2 cup coconut milk


1) Cut pig's tail and salted beef in small cube pieces. Soak in cold water to remove

the excess salt. Then strain. Put both as well as the stew steak meat to pressure

in pressure cooker for about 30 minutes in water. If you don't have a pressure

cooker, then cook for 2 hours in your regular saucepan - a large one.

2) When the meats are tender to some degree, transfer them to a stockpot along

with the water in which it was pressured. You may want to add more water

preferably boiling water. So that it maintains that cooking heat. Continue to cook.

3) Wash and cut ochroes, callaloo, and kale.

4) Peel yam and coco and cut in 1 inch cubes. You may want to wash them too

only if after peeling them, dirt is left on them.

5) Add ochroes, yam, coco, and garlic to the stock.

6) In the meantime, use the dough to make little dumplings or spinners.

7) Add spinners, callaloo, kale, escallion, thyme, scotch bonnet peppers, and

coconut milk to stockpot. Let simmer for about 45 minutes or until soup is


8) Add shrimps and cook for an additional 5 minutes.

9) Serve with pita bread


Jamaican Ackee and Saltfish

Ackee and Saltfish is a favorite dish among Jamaicans. In fact, it is Jamaica's National dish and Jamaica is the only island of the Caribbean that consider Ackee to be edible. As others consider it to be a poisonous fruit. If allowed to fully developed or ripen and properly cooked, it won't be harmful. When cooked, Ackee looks like scrambled eggs and tastes similar.

1 lb. Codfish

2 tins Canned Ackees

1 chopped large onion

3 diced plum tomatoes

1 chopped stalk escallion

1 tbsp. cooking oil

1 dash of black pepper to taste.


1) You can either soak codfish overnight in fresh cold water or boil in water until

cooked, then place it in cold water to remove the excess saltiness and makes it

easier to remove the skin. After that you flake the fish and set aside.

2) Sauté onions, tomatoes, and escallion for a short while. Then add flaked codfish

to the mix and continue for about 5 minutes.

3) Drain ackees from the cans and add it to the mix and continue for another 3-5

minutes. Be sure to add a dash of black pepper to your taste.

There you have it..Jamaican Ackee and Saltfish. Enjoy!

Jamaican Red Peas Soup

Soup is the only meal that I have never grown tired of even when I'm sick. As matter of fact I like cooking soup because you only need one pot to prepare it in. Easy cleanup! Today's soup recipe is the Jamaican Red Peas Soup. In this case, we use the kidney peas. Enjoy.

Jamaican Curry Chicken

Jamaican Curry Chicken served with white rice and cooked green bananas is one of my favorite dishes. As a matter of fact! I absolutely love any meal that is cooked with curry. As long as it has curry in it, I'm all for it. But of course, it takes 2nd place to ketchup which is another story. Anywhoo! Today I have a video for you on how to prepare Jamaican Curry Chicken. Enjoy!

Video Demonstrating Jamaican Jerk Chicken

Remember, I told you that I was having problems getting a video that shows you how to cook one of the many Jamaican meals. I finally found one. This one is demonstrating how to prepare Jamaican Jerk Chicken.

Festival With A Twist

It's not what you think. The festival I am talking about is a slightly sweet fried 'dumpling'. It is traditionally served with spicy meat dishes for example fried Escoveitched fish. It has to be eaten with such dishes because of how its sweetness offsets the meat, pepper and spices. Enjoy making this recipe and see how it feels to have festival in your mouth.

Preparation Time: 15 minutes

Cooking/Baking Time: 20 minutes

Serves/Yields: 10


1 1/2 cups all purpose flour

1 Tbsp. baking powder

1 Tbsp. soft margarine

1/2 cup CORNMEAL

1/2 cup brown sugar

1 tsp. nutmeg

1/2 tsp. salt

1/2 tsp. lime juice

1/2 cup water

1/2 cup vegetable oil


1. In a large bowl, sift flour and baking powder. Add margarine, cornmeal, sugar, nutmeg salt, lime juice and enough water to bind mixture for a manageable dough.

2. Leave to set for two minutes.

3. Heat oil in a frying pan, shape festival into finger-like shapes and fry.

4. Drain on absorbent paper.

Please Note:

Cornmeal in festival mixture adds fibre to the diet.

The Twist Is The Escoveitched Fish

Escoveitched Fish is a popular fish dish in Jamaica. As I recommended, you can try this dish with the Festival "dumplings". Also there is a sauce that goes with it which is also included in this segment.

Preparation Time: 5 minutes

Cooking/Baking Time: 25 minutes

Serves/Yields: 6


6 slices snapper fish

1 1/2 tsps. salt

1 tsp. black pepper

1/4 cup vegetable oil


1. Rub fish with salt and black pepper.

2. Heat oil in skillet / frying pan and fry fish until very dry and crispy. Drain and place in a deep dish.

3. Pour Escoveitch Sauce over fish.

Please see recipe for Escoveitch Sauce.

Preparation Time: 15 minutes

Cooking/Baking Time: 5 minutes

Serves/Yields: 6


1 cup vinegar

2 small carrots, cut into thin strips

1 small cho-cho, cut into thin strips

1 Tbsp. crushed scotch bonnet pepper

6 whole pimento seeds

6 small onions, cut into rings

1/2 tsp. salt

1 Tbsp. brown sugar

2 Tbsps. vegetable oil


1. Combine all ingredients in a saucepan.

2. Bring to a boil and simmer for 10 minutes.

3. Pour hot liquid over fish using vegetables as garnish.

Jamaican Spicy Pepper Shrimps

In my younger days, I used to overindulge in eating these Jamaican Spicy Pepper Shrimps. So much so, I developed an intolerance for them. Boy! do I miss the taste of these. Anyway, they are used as an appetizer. But have them anyway you want. Enjoy!


5 lbs. shrimps thawed and rinsed (leave in shells)

1 cup salad oil

2 cloves of garlic

2 tsp of salt

2 scotch bonnet peppers

2 tbsp of vinegar


1. In a frying pan or dutch pot, heat oil together

with garlic, salt, and pepper.

2. Add shrimps and stir for 5 minutes.

3. Then sprinkle vinegar and cook for a further 5


Please Note: You may used 5 pints of water instead of oil. In this case, boil everything together, except the shrimps, for 10 minutes. Add shrimps and cook for 10 minutes.

Jamaican Style Chicken Soup (Flu Remedy)

Right now, I am having the flu. I just had a warm bowl of chicken soup and I just thought I would share this chicken soup recipe.. the way Jamaicans do it. Trust me! This is the natural home remedy for the flu and cold. Enjoy!

½ Chicken (cut up in 8 Pieces)

2 sprig. Thyme

½ lb. Yellow Yam

2 Irish Potatoes

1 stalk Scallion

1 pkt Jamaican Chicken Noodle or Cock Soup

4 Pimento Berries (Allspice)

1 tblsp. Salt

1 Cho Cho(slice into 1 inch pieces)

2 lb. Pumpkin Squash (slice into 1 inch pieces)


In a stock pot, add three quarts of water and then add salt to taste. Bring water to a boil then add chicken, pumpkin, and cho cho together. Boil for 30 minutes.

Peel the skins off the yellow yam and potatoes and wash them in cold water to remove the dirt. Cut each into four slices and then add them to the pot.

You can add small dumplings to the soup at this time.

Turn the flame to high and boil for 15 minutes.

After which you can add the rest of the ingredients to the pot. Then turn the flame down to medium, and cook for another 10 minutes. Then simmer for another 5 minutes.

Check the yellow yam to make sure it is soft. If not, cook until it becomes soft but not mushy.

Lasagna On A Budget

Lasagna is one of those meals that is very easy to prepare and the ingredients are very inexpensive. You save both money and time. Don't you wish all your meals were like that?

This Lasagna that I will share with you is made with Mackerel. Mackerel in Jamaica has always been termed as the 'poor man's food' perhaps because it is affordable. So what better name for this recipe.

Preparation Time: 15 minutes

Cooking Time: 30 Minutes

Serves/Yields: 8


1 box lasagna


1/4 cup lime juice

1/2 lb.(225 grams)cheddar cheese (shredded)

2 Tbsp. olive oil

2 cloves garlic (finely chopped)

2 medium onions (finely chopped)

1 medium green sweet pepper (chopped)

1/2 small scotch bonnet pepper (chopped)

1/2 tsp. thyme

4 plum tomatoes (chopped)

1 tsp. oregano

1 can tomato paste

1 cup water


1. Cook pasta according to instructions on the Package.

2. Preheat oven to 350°F / 180°C.

3. Drain Mackerel and flake, drizzle on lime juice.

4. Heat olive oil in a sauce pan and sautè chopped garlic, onion, sweet pepper, thyme, tomatoes and oregano.

5. Add tomato paste and water. Simmer only for 3 minutes.

6. In a greased oblong baking dish, arrange 1 layer lasagna, tomato mixture, cheese and mackerel, repeat layers, top with cheese.

7. Bake until done.

8. Cut and serve


You can serve warm with a salad of your choice.

Jamaican Potato Salad

Jamaican Potato Salad is one of my favorite vegetable salads. Sometimes I eat too much, giving me flatulence.(LOL)

This recipe is one way of preparing it as there are variations. You have the option of using hard boiled eggs, relish, or parmesan cheese. It's all about what tastes good to you. So be creative! Use your imaginations!

Preparation Time: 20 minutes

Serves/Yields: 6-8


4 cups potatoes

1 cup celery, diced

1/4 cup chopped escallion

1/4 cup chopped onion

1/4 cup sliced radish

2 Tbsps. finely chopped parsley

1 cup mayonnaise

1 Tbsp. vinegar

2 tsps. prepared mustard

1/4 tsp. black pepper

1 can mixed vegetables


1. Peel, cut in cubes, then cook potatoes.

2. Let cool but not for long. As you need the heat

to ensure that the rest of ingredients can mix

well into the potato.

3. Combine potatoes and all ingredients.

4. Refrigerate for several hours ahead of serving


Thanksgiving Turkey w/ Jerk Seasoning

Honestly, I've never enjoyed eating turkey the traditional way until a friend and I decided to try a new twist to roast turkey. We decided to marinate with jerk seasoning. For those who are not aware of Jerk Seasoning. It is a special seasoning, Jamaicans use to marinate chicken, fish, pork etc. Thus you have what is called jerk chicken, jerk fish, jerk pork(very popular). Now we have Jerk Turkey:

Preparation Time: 30 - 45 minutes

Cooking/Baking Time: 3 1/2-4 hours

Serves/Yields: 6-8


12 lbs. turkey, remove giblets

3 Tbsps. jerk seasoning

1/2 cup soya sauce

2 Tbsps. lemon juice

1 Tbsp. olive oil

2 cloves garlic, crushed

1/4 cup chopped parsley

1 tsp. salt

1/4 cup chopped onions, eskallion & thyme or as needed.


Wash Turkey with some lemon/lime. This will remove the raw taste or smell.

Pat dry turkey inside out.

Combine and add the jerk seasoning, soya sauce, garlic, parsley, salt, onions, eskallion & thyme to rub over turkey inside and out, thoroughly.

Stuff turkey with your choice of stuffings.

Mix the lemon juice with the olive oil and brush over the turkey.

Place the turkey in a baking dish and cover with aluminium foil.

Bake for 30 minutes then, reduce the temperature to 325°F /160°C and bake for a further 3 1/2 hours.

Remove the aluminium foil, about 30 minutes before total cooking time.

Turkey is ready when golden brown.

Good Luck and Enjoy!



Jamaican Cornmeal Pudding

Jamaican Cornmeal Pudding

Serves: 14 slices


3 cups cornmeal

1/2 cup flour

1 lb sugar

2 oz dark sugar

2 cups coconut milk

1 cup whole milk

1 pk milk powder (optional: it just adds an extra body to the mixture)

6 1/2 cups water

1/2 cup margarine

1/2 cup raisins

1 whole cinnamon leaf

2 1/2 tsps. cinnamon powder

1 tsp nutmeg

1 1/2 tsps. salt

2 tsps. vanilla essence

TO MAKE SOFT TOP: Combine 1 cup whole milk, remaining 1/2 tsp cinnamon powder and the dark sugar. Mix until sugar granules are dissolved.


1. In a large sauce pan, pour coconut milk, 4 cups of water, margarine, raisins, sugar and cinnamon leaf; stir and bring to a boil.

2. Combine the cornmeal, flour, milk powder, 2 tsps. of the cinnamon powder, nutmeg, salt and vanilla essence in a bowl. Add remaining 2 1/2 cups water to soften the cornmeal mixture.

3. Then add mixture to the boiling liquid and stir briskly. Lower the flame and allow to simmer for 10 minutes, whilst constantly stirring to avoid lumps.

4. Scrape mixture into a greased 10 inch baking tin.

5. Pour soft top mixture over the pudding mixture and bake at 180°C/350°F for one hour.

Yield: 14 slices

Jamaican Fruit Cake

A few of my readers had asked me to post a recipe for Jamaican Fruit Cake. Just in case some of you don't know: it is also referred to as Christmas pudding, Christmas cake, and rum cake. The recipe that I always use comes from Enid Donaldson's book "The Real Taste of Jamaica". I would also add strawberry jam to the mix. But don't ask me the quantity :) . I just do an estimate. This is will make a 4 pound cake which should fit in a 9 inch baking tin.


1/2 lb butter

1/2 lb sugar (white or brown or both)

1 tbsp browning

2 tsp vanilla

1 tsp of almond extract

2 tsp lime juice

1 tsp lime or orange rind

6 eggs

4 cups mixed fruits (raisins currants, prunes, citron, cherries, dates)

6 oz bread crumbs

6 oz flour

1 tsp baking powder

1/4 tsp salt

1 tbsp mixed spice

1 cup white rum

1 pt port wine/brandy (optional)


Beat butter and sugar until light and fluffy

Mix in browning, vanilla and almond extract (flavoring), lime juice, and rind

Add eggs one a time and beat in well. Add soaked fruit, cherries, and dates.

Mix breadcrumbs, flour, baking powder, salt, and mixed spice.

Add alternately with rum and port wine.

Heat oven to 350 F degrees

Grease baking pan. I use the paper that the butter was wrapped with.

Pour in mixture. Place in oven. Time varies according to the type of oven. In my oven, it takes about 1 1/2 hour.

Jamaican Bread Pudding

This bread pudding recipe is from my book "The real taste of Jamaica" by Enid Donaldson. It's hard to find on the web and this is the only recipe that I have.


10 slices white bread

2 qt. cow's milk

1 tin evaporated milk

5 eggs

2 cups of granulated sugar

1 tsp. nutmeg

1 tsp. vanilla

1/2 cup rum

1/2 cup sherry (wine)

1/2 tsp. salt


Heat oven to 350 F.

Grease a 3 qt. glass dish with butter.

Remove the crust from the slices of bread. Then butter bread, cut them in cubes and place in greased dish.

Heat milk then cool and mix with all other ingredients. Then pour mixture over bread cubes.

Allow for 15 minutes before baking.

Place dish in larger container in 1/2 to 1 inch boiling water.

Bake for 45 minutes. Serve warm.

This bread pudding recipe will serve 12.

Jamaican Corn Bread


1 1/4 cups flour

3/4 cornmeal

1/4 cup sugar

4 1/2 tsp. baking powder

1/2 tsp. salt

1 egg (beaten)

2/3 cups milk

1/3 cup margarine (melted)


Preheat oven to 425 F for 15 minutes

Grease a 8 x 4 loaf tin

Sift dry ingredients

Mix together beaten egg, milk, and melted margarine

Pour mixture in dry ingredients. Note: Do not over mix.

Pour in loaf tin and bake for 30 minutes.

Serve hot.

This corn bread recipe will serve 6.

Jamaican Sweet Potato Pudding

There is a Jamaican riddle that is associated with this sweet potato pudding. It is "Hell a top, Hell a bottom, Hallelujah in the middle". Why? In the dutch pot or oven, in which the pudding is baked, is laden with hot coals on the top as well as hot coals at the bottom. Hence, it is baked at the top and the bottom at the same time. The "Hallelujah" part comes in when the top layer of the pudding called "sof pon top" is softer than the rest of it. Which is very delicious.


2 lbs grated sweet potato

1/4 lb. grated yam

1/2 cup flour

1 cup brown sugar

1 oz. butter

1 tsp. baking powder

1/4 lb. raisins

1/2 tin evaporated milk

5 cups coconut milk

2 tsp. vanilla

1/2 tsp. nutmeg

1/2 tsp. salt

1/4 cup sherry

1/4 cup rum


Mix grated sweet potato and yam with flour, raisins, and baking powder.

Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum, and butter together.

Combine both mixtures and beat until smooth.

Pour into greased pan.

Preheat oven to 350 F and bake for 1 hr. and 30 mins. until center is set.

Pudding can be served hot or cold.

I should mention too, another alternative to grating the sweet potato and yam (if you don't have a grater) is to use the vegetable juicer. The shredded portion will still look and feel the same as if you had used the grater. And of course, you can use the juice part in the mixture.

Jamaican Coconut Toto Bread Cake

This recipe was requested by Countrybumpkin. The Jamaican Coconut Toto is a coconut spice bread, more like a cross between cornbread and cake. I wish I had a picture of it to show you but I'll definitely find one. Do enjoy!


¾ lb. Baking Flour

1 cup Sugar

2 Eggs

4 oz. Butter

2 oz. Milk OR Evaporated Milk

1 tsp. Browning

3 tsp. Baking Powder

8 oz. Grated Coconut (packaged)

1 tsp. cinnamon

1 tsp. salt

¼ tsp. nutmeg


1) Using a mixer, cream butter and sugar until

light and fluffy.

2) Add eggs. But before doing so, remove the

eyes(or lumps). The reason for this, is that

the lumps gives the cake a raw taste. To remove

the lumps, mix the eggs lightly in a bowl. Then

strain the contents.

3) Add Flour and the remaining ingredients and mix

alternately with the milk. Preferably using a

mixing spoon instead of the mixer. Using a mixer

will cause the cake to be too light and less


4) Spread evenly in greased shallow baking tin

8” x 12”.

5) Bake at 400F about 30 minutes.

Jamaican Coconut Drops

Coconut Drops is one of Jamaica's favorite snacks. It is most popular among children. As a child, my friends and I would save our lunch money, just to buy coconut drops from the vendors at our school. Here is a simple recipe:


(Yields: 12)

2 cups diced coconut

1 tbsp. grated root ginger

1 tsp. vanilla

1 lb. brown sugar

A pinch of salt


1) Combine all ingredients, adding water

accordingly, in a saucepan

2) Cook until it becomes very sticky. Stir mixture

frequently so that it does not stick to the pot

or burn. (20 - 30 minutes)

3) Scoop and heap mixture onto a baking sheet/grease

paper and let cool.

Jamaican Banana Cake

Yesterday, I wanted to entertain you with a few youtube videos showcasing live preparation of Jamaican meals. Unfortunately, the videos are not working. So until I find a working one, I will just share with you another favorite recipe: Jamaican Banana Cake with a special cream sauce courtesy of Enid Donaldson, author of Real Taste of Jamaica. Enjoy!


Serves/Yields: 6

1 cup all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 ripe banana

2 oz. soft butter

5 oz. sugar

1/2 tsp. vanilla


1. Sift flour, baking powder, baking soda, and salt

together in container.

2. Blend egg, banana, butter, sugar, and vanilla for

a minute or until a smooth consistency is seen.

3. Then pour the mixture onto the flour mixture and

mix thoroughly but not for long or else you'll

lose the substance.

4. Grease an 8 inch layer tin and dust with little


5. Preheat oven to 375 degrees F.

6. Pour into greased tin and bake for 25 minutes

7. Cool on a wire rack

Now comes the Banana Cream.


1 ripe banana

1 oz. sugar

1/4 tsp. nutmeg

1/4 pt. cream - whipped and chilled (you can substitute with evaporated milk)

Method: Blend banana, sugar, and nutmeg together

until smooth. Then add to cream and serve

with cake.

Jamaican Easter Bun

It is a tradition in Jamaica to bake easter bun during the easter season. It is kind of a spiced sweet bun with currants, raisins and sometimes nuts. This bun is normally eaten with cheddar cheese or with our local jamaican tastee cheese. For this season, I will share with you two easter bun recipe treats. They are basically the same, only a few difference. One is from my auntie while the other is from my mom. Enjoy!

Preparation Time: 10 minutes

Cooking/Baking Time: 45-60 minutes

Yield:18 slices (estimate)



3 cups all purpose flour

1 cup brown sugar

1 Tbsp. molasses

2 tsps. mixed spice

1 bottle stout

2 Tbsps. soft margarine (melted)

1 Tbsp. margarine (melted)

1 medium egg

2 tsps. baking powder

1 cup mixed peel and raisins

1 Tbsp. honey


1. Dissolve sugar, molasses and spice in stout over

low heat.

2. Add margarine and beaten egg.

3. In another bowl, combine flour and baking powder.

4. Gradually add liquid mixture to dry ingredients,

mix well.

5. Add mixed peel and raisins.

6. Preheat oven to 325°F/160°C . Grease meatloaf pan

7. Bake in a greased loaf pan for about 45-60 minutes or until a skewer inserted comes out clean.

8. Combine melted margarine and honey to make a glaze.

9. Glaze hot bun and allow to cool on a cooling rack.

Recipe #2


3½ cups flour

1½ cups sugar

4 tsp. Baking powder

1 cup stout or beer

1 egg (beaten)

2 tblsp. spoon melted butter or margarine

2 tsps. vanilla

1 cup cherries

1 cup raisins, mixed peel, cherries*

½ tsp. ground allspice

pinch of salt

1 tblsp. spoon nutmeg

½ tblsp. spoon cinnamon

½ tblsp. spoon rose water

½ tblsp. spoon anise extract

It's okay to follow the method given for recipe #1

This recipe here, will make two loaf pans. Enjoy.

Buy Jamaican


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    • Country-Sunshine profile image

      Country Sunshine 4 years ago from Texas

      I've been to Jamaica over 10 times, and absolutely love the food! I'm looking forward to trying some of your recipes. Wish you had one for garlic soup!

    • profile image

      LadyDuck 4 years ago

      Your recipes are wonderful.

    • cleona profile image

      cleona 4 years ago

      @anonymous: Hi Mel, Thanks for stopping by. I have posted the recipe you requested. Enjoy!

    • profile image

      anonymous 4 years ago

      .Hi There, I am interested in a recipe for cornmeal pudding...can you help?

    • cleona profile image

      cleona 5 years ago

      @anonymous: I'm sorry for the late response, Marcia. I've never tried Grace cock soup in brown stewed chicken before but I can try it and get back to you. However, my preference is the Grace browning because it gives it a nice brown color but you have to be careful of using too much. I usually add a little tip of it when I season or marinate the chicken. Then I let it fry in the oil for about 5 minutes or so then I had a little tip again right in the middle of the pot. I don't stir it just yet, I wait a while until I see the browning begins to spread across the chicken pieces in the pot. I especially like brown stewing the chicken in the oven using the broil setting but it uses up a lot of gas so I don't use it that often unless I am preparing some other kind of food that can use that setting.

    • profile image

      anonymous 5 years ago

      Hi I have heard that chicken can be stewed or brown stewed adding Grace cock soup. Can you tell me the method please. I am going home to cook chicken this evening.

    • profile image

      chickie99 5 years ago

      nothing beats Jamaican jerk & Jamaican drink!!

    • cleona profile image

      cleona 5 years ago

      @anonymous: Hi Janice,

      I will be posting one later today. As for the wedding cake, we use the same fruit cake recipe. The difference would be the cake icing of which I don't know much about. What type of cake were you considering?

    • cleona profile image

      cleona 5 years ago

      @anonymous: Hi Sharon, I will be posting a jamaican rum cake recipe later today. You really can't get a moist rum cake without the fruits so here is what i do :

      1) chop the fruits in a blender. 2)Then steam it on the stove for about 20 minutes on low flame. 3) Optional - you may also add a mixture of wine and rum or brandy. I can't tell you the amount, you just have to judge it for yourself.

      So the end result will be a moist cake without being too fruity. It should melt in your mouth.

      Hope this helps.

    • cleona profile image

      cleona 5 years ago

      @anonymous: Angell, I'm happy you visited and enjoyed my recipes. :)

    • cleona profile image

      cleona 5 years ago

      @anonymous: Hi Natali,

      Sorry for not clarifying on the granulated sugar. Though it depends on the type of cake you are baking, you can use either white or brown. I find that I get a better result when I mix the two.

    • profile image

      anonymous 5 years ago

      Hello , I would like if you could assist me in getting a real jamaican fruit cake recipe please and a wedding cake recipe ,thank you very much.

    • profile image

      anonymous 5 years ago

      Need a recipe for jamaican rum cake that's super moist & doesn't have so much of the dried fruits :)

    • profile image

      anonymous 5 years ago

      Thank you very much! I did a google search for Jamaican thanksgiving recipes and found you. Yay!!!!

    • profile image

      anonymous 5 years ago

      you talk a lot of granulated sugar, now my question is,white or brown sugar which as they are both granulated.Love your recipes.

    • topcaribbeantours profile image

      topcaribbeantours 5 years ago

      excellent lens, the recipes looks delicious

    • profile image

      anonymous 5 years ago

      i need to see the recipe for CARROT CAKE please

    • profile image

      anonymous 5 years ago

      i need to see the recipe for CARROT CAKE please

    • profile image

      anonymous 5 years ago

      @anonymous: Check out a Trinidad site.

    • profile image

      anonymous 5 years ago

      i need to see the recipe for jamaican curried goat and stew pork

    • profile image

      anonymous 5 years ago

      Great recipes so far but can i have a rote and curry recipe.i love the rote but just can't get it right so it can rollwhen i put my curry chicken on it ,it always break up lol .

    • profile image

      Jamaican-Foods 6 years ago

      Jamaican Dinners - I love Jamaican Foods

    • cleona profile image

      cleona 6 years ago

      Hi Julie, Thanks for the visit. I'm glad you had a great experience in Jamaica as well as our food.

    • profile image

      julieannbrady 6 years ago

      I've been fortunate enough to vacation in Jamaica many years ago with my sister, mom and stepfather. We rented a house and had a Jamaican chef ... love thy food!

    • cleona profile image

      cleona 6 years ago

      @anonymous: hi Nicky, I posted the grater cake recipe here

    • profile image

      anonymous 6 years ago

      Grater Cakes (red and white)

    • cleona profile image

      cleona 6 years ago

      @anonymous: Hi Nadine. You can find the recipe at my new blog here: as I will no longer update it here. Thanks for visiting.

    • profile image

      anonymous 6 years ago

      Looking for Jamaican cornmeal Pudding

    • Cold0911 profile image

      Cold0911 6 years ago

      Loved the recipes and the lens overall. I absolutely fell in love with Jamaican Cooking with my first bite of Jamaican Jerk.

    • cleona profile image

      cleona 6 years ago

      @anonymous: My mom tried this technique and it seemed to work. What you do is leave some of the mixture behind. When the pudding is partially baked pour the mixture on top evenly and continue baking. This will give the pudding a soft top. If you want a more brown effect you can set the oven on the broiler setting just for a few seconds. Be careful when you use the broiler setting cause if you leave on for longer the pudding will be burnt. So you just have to watch it.

    • cleona profile image

      cleona 6 years ago

      @anonymous: As far as I know counter flour and all purpose flour are the same. The only difference is their packaging. Counter flour is packaged in bulk and unlabeled hence the name. While all purpose flour is packaged and labeled as well known brands. So the next time you go to a local supermarket, the flour that you see unlabeled usually in plastic bags, those are counter flour.

    • cleona profile image

      cleona 6 years ago

      I'm sorry everyone for being away for so long. I'm not able to update this lens as I would have like to because I'm working full time now. But thanks for visiting and leaving your kind words.

    • profile image

      anonymous 6 years ago

      Hi, wondering if you know the difference between "counter flour" , "all purpose" flour. I am a new resident to Jamaica and know there is a difference, but cannot seem to find on the internet anywhere, to give me a proper reference and know how to use it in place of all purpose or pastry flour. thanks,

    • Totus Mundus profile image

      Totus Mundus 6 years ago

      Some lovely recipe ideas

    • profile image

      anonymous 6 years ago

      What about a sof pon top cornmeal pudding? This was common when I was a child. Same process of fire on top and fire on the bottom. Is there a recipe that will give this effect in the oven. I would be grateful

    • profile image

      anonymous 6 years ago


    • profile image

      anonymous 6 years ago

      how to cook up a pot of stew beef

    • profile image

      anonymous 6 years ago

      I would love the recipe for Jamaican toto

    • cleona profile image

      cleona 6 years ago

      @anonymous: posted!

    • cleona profile image

      cleona 6 years ago

      @anonymous: Hi Meleissa, I'm going to write up a pot roast recipe for beef.

    • cleona profile image

      cleona 6 years ago

      @anonymous: Hi Meleissa, I'm going to write up a pot roast recipe for beef.

    • profile image

      anonymous 6 years ago

      can you send me a pot roast recipe eg. pork or beef please

    • cleona profile image

      cleona 6 years ago

      @anonymous: Hi Shellyann, I'm not aware of this kind of method for baking chicken. But I do a short parboil to the chicken when I do a deep fry. In any case, I'll look it up and get back to you soon.

    • profile image

      anonymous 7 years ago

      i would like to know how to boil my chicken before seasoning it please send me a bake chicken recipe that is cooked this way

    • egadapparel lm profile image

      egadapparel lm 7 years ago

      This is a great lens! I'm featuring this on my Jamaican Curry Chicken lens!

    • cleona profile image

      cleona 7 years ago

      @anonymous: Yes, I'm adding a bread pudding now. Sorry I responded so late. I don't get a lot of time to return to update this blog.

    • cleona profile image

      cleona 7 years ago

      @anonymous: I'm posting one now. enjoy :)

    • profile image

      anonymous 7 years ago

      Hello, I've been looking for a recipe for "Jamaican Cornbread." I've searched everywhere, and can't seem to get it. Do anyone know a good recipe for "Jamaican Cornbread."

    • profile image

      brandnick 7 years ago

      While is Jamaica i bought a meat seasoning at the gift shop in the hotel and i also saw it in the local supermarket called Local Spice this seasoning or spice mix was very good i wanted more so i went online and found it at just share it with you

    • profile image

      anonymous 7 years ago

      why you don't have somewhere we can write the recipe we want.

    • profile image

      anonymous 7 years ago

      Great recipes so far but can we have a bread pudding one please.

    • profile image

      anonymous 7 years ago

      Nice Squidoo. Its very interesting what folks write ans share. Chris

    • profile image

      WriterBuzz 7 years ago

      Wow, your lens is cool. Just thought I'd leave a comment to let you know. I also gave you a thumbs-up and made you one of my favs. Thanks for sharing this information. If you have time, surf on by and check out my newest lens on Migraine Headaches. Leave me a comment on what you think.

    • profile image

      fishwholesalers 7 years ago

      wow! thanks for sharing all those recipes...

      buy the freshest fish and seafoods from your trusted fish wholesalers

    • profile image

      anonymous 7 years ago

      world best fruitjuice monavie

    • cleona profile image

      cleona 8 years ago

      @The-World-Recipe-Book: Sure! I don't mind. Just let me know the recipes you plan to use. Which reminds me that i need to update this site.

    • profile image

      The-World-Recipe-Book 8 years ago

    • profile image

      anonymous 8 years ago

      I have been searching for the answer to this, what is the difference between Jamaican counter flour, all purpose flour and baking flour found in most grocery stores on the island? Which is best for baking bread, cakes and pastries. Does one have more gluten than the other?

    • profile image

      anonymous 8 years ago

      sorry my e-mail is

    • profile image

      anonymous 8 years ago

      can i have the recipe for making meat balls please thank u the JAMAICAN one THANKS

    • cleona profile image

      cleona 8 years ago

      [in reply to Patricia Miles]

      Hi Patricia..Thanks for stopping by. Please tell me how does it come out then I'll be able to help you. In the meantime though I'll share with you a simple recipe to follow to make great fry chicken. I'll post it tomorrow or even later tonight. Hope you'll return.

    • profile image

      anonymous 8 years ago

      Whenever i fry chicken nerver comes out right what am i doing wrong please help me

    • Yaime profile image

      Yaime 8 years ago

      Your foods look so yummy...and doable. Can't wait to try them out. Definitely a favorite and I'm going to share it with tourists on

    • denetraharris profile image

      denetraharris 9 years ago

      looking forward to trying the recipes, thanks!

      check out my adventures in jamaica at

    • profile image

      anonymous 9 years ago

      Love the Sorrel Drink, the first time I had a taste of this drink, I was in panama,

      Thanks for sharing, the sorrel recipe drink!

    • cleona profile image

      cleona 9 years ago

      [in reply to countrybumpkin] I don't at the moment but I'll get it for you. My auntie probably has that one too. Thanks for visiting my lens.

    • profile image

      anonymous 9 years ago

      love your recipes; happen to have one for coconut toto cake???!!!

    • cleona profile image

      cleona 9 years ago

      Hope you like Hope :)

    • profile image

      anonymous 9 years ago

      I just found this thank god

    • profile image

      anonymous 9 years ago

      mmmmmmm yummy2 love the lens you favorite is lasagna..

    • profile image

      wahmfreeadvertisement 9 years ago

      I love this lens!!!

      This lens on jamaican recipes!!!

      is the best on squidoo!!!

      Brigitte Henry

    • KimGiancaterino profile image

      KimGiancaterino 9 years ago

      I'll have to try some of these recipes. Welcome to Culinary Favorites From A to Z. I also gave your lens a Squid Angel Blessing!

    • FanfrelucheHubs profile image

      Nathalie Roy 10 years ago from France (Canadian expat)

      Luv it! I may try the chicken soup, it sounds pretty good

    • profile image

      anonymous 10 years ago

      Yummy! very nice lens! Love the lasagna recipe (any pasta recipe is good for me, I can't resist). 5/5

    • RuthCoffee profile image

      Ruth Coffee 10 years ago from Zionsville, Indiana

      Great sounding recipes, I have an extra turkey this year...Maybe in Jan. I will try the Jerk Turkey!

    • profile image

      gods_grace_notes 10 years ago

      Hi Cleona, Nice job on your first lens! I'd love to have you join our group at Recipes Galore. Your rum cake sounds yummy! Keep up the good work, and welcome to Squidoo.

      Connie...aka Squid Angel

      : )

    • clouda9 lm profile image

      clouda9 lm 10 years ago

      Nice job, the Jamaican Rum Cake with a hint of rosewater sounds scrumptious!

    • profile image

      ricarde 10 years ago

      Great lens! Lots of cool and useful recipes! Now i have new recipes to try out. Ill be buying jerk seasonings soon! 5 stars!

    • teamlane profile image

      teamlane 10 years ago

      Very nice recipe lens. Great Thanksgiving tips too! Thanks for creating it. 5* :o)


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