Marie Mitchell’s recipes for Jamaican pepper prawns and

From the sea and the earth: a Jamaican double act full of colour and authentic flavour

The land of wood and water, or Jamaica, as it was named by the Indigenous peoples, comes immediately to mind whenever I think of these two dishes. Our prized ackee fruit with saltfish is our national dish, reworked slightly here by nestling it inside earthy and vibrant, turmeric-spiked pastry. For the peppered prawns, I have substituted smoked paprika for the native annatto condiment to add a touch of colour and sweetness. Both dishes hark back to their origin country’s name, with earthy flavours meeting the sea.