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Boneless Ocho Rios salted cod fillet and Ocho Rios Ackee Recipe

  1. Boil in water Ocho Rios codfish.  Pour off water and repeat for less saltiness. Check for bones.
  2. Sauté onion, garlic, green onion, tomato and scotch bonnet pepper or jalapeño (optional).
  3. Stir in codfish with the seasonings and sauté until hot.
  4. Pour off brine and gently stir in Ackees.  Add a dash of Ocho Rios black pepper.  Simmer until hot.


2006-06-26-DWS-callalooSaltfish and Callao (Spinach) Recipe:

  1. Boil ½ LB Salted fish (Codfish or Bacalao) in water for 5 minutes.
  2. If less salt is desired, pour off water and boil with fresh water for another 5 minutes
  3. Pour off water. Check for bones when cool to touch.
  4. Sauté onion, garlic, green onions, (thyme optional) and then add desalted fish. Simmer for about 10 minutes
  5. Add tomato slices and/or Scotch Bonnet (or Jalapeño) pepper.
  6. Simmer for 5 minutes.
  7. Drain off  brine in the Callao.   Stir in drained Callao.  Ready when hot.

Enjoy with Ocho Rios Bammy (Cassava Cakes).

Coconut Cream recipes and info 20140219

Coconut Cream Recipes:

  • Coconut Milk for Curries - Pour 1/3 pint very hot water in to a bowl and add 2oz Creamed Coconut. Stir until dissolved. Increase the amount of creamed Coconut for thicker milk. Add to your curry dish being cooked, towards the end. Simmer for 5 minutes.
  • Topping for Desserts - Creamed Coconut in 200ml ( 1/3 pint ) hot water. Add sugar and other flavoring to taste, beat well. Chill and serve.
  • Spicy Basil Coconut Chicken - Combine 2 ½ oz or half of the coconut cream 5oz with 1 cup of hot water. Cut up 1 lb of Chicken Breast into thin 2 inch strips. Heat up 2 tbsp oil. Add 1 finely chopped onion and stir fry until soft . Add chicken strips and continue until almost cooked (about 5-8 minutes). Add basil, 2 tbsp fish sauce (optional), 1 tbsp Dried Red Chili chopped, 1 tsp of Coriander and stir fry for 1 minute. Add Coconut milk mixture and simmer, stirring occasionally until hot. Enjoy!

Curry Recipe


  • Coriander
  • Cumin
  • Turmeric
  • Hot chili
  1. 1 pound of meat, marinate with chopped garlic, onion, chive
  2. 1 ½ Tablespoons of Ocho Rios Original Curry, 3 tablespoons water mix into curry paste
  3. Medium Heat 1 Tablespoon of oil
  4. Stir in curry paste for about 2 minutes
  5. Combine with meat and simmer until meat is cooked.

Tip:  Cutting meat into thin strips will cook much more quickly.

For a quick Vegan dish, Ocho Rios Soya Chunks can be pre-soaked for 5 minutes in hot water, drained, water squeezed out of the medium soft soya chunks. Combine as above in place of meat, ready when hot.


Pink Salmon Spread


  • 1 5.29 Oz Pink Salmon, minced
  • 2 Scallions chopped
  • 1 Tbsp. “Liquid Aminos” (Soy Sauce
  • alternative)
  • 1 Tbsp. Extra Virgin Oil
  • 4 Tbsp. Mayonnaise
  • 1 Small Onion chopped into small pieces
  • 4 Tbsp. Cilantro finely chopped
  • 1 hot chili pepper, chopped, (more as desired)
  • or 1 Tbsp. of Hot sauce *(Ocho Rios brand)


  1. Drain Salmon and place into a large bowl
  2. Add chop and minced two scallions
  3. Add chopped onion
  4. Add finely chopped Cilantro
  5. Add “Liquid Aminos”
  6. Lastly, add Ocho Rios hot sauce (or chili peppers to desired heat)
  7. Refrigerate briefly to allow for flavors to blend and marry

Serving suggestions: 

This deliciously healthy salmon spread can be served with your choice of crackers or toast points:

  • Saltine Crackers
  • Carr’s Water Crackers
  • Toast Points
  • Jamaican Water crackers

Alternatives to Salmon: Canned Chicken, Tuna, Sardines, or Shrimp