Welcome to Jacican

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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


The mains of the Curry in a un-Hurry night was slow roast goat, coated in some sort of curry paste. I soon found out that goat curry was a Jamaican specialty, this led to me needing to learn to make Jamaican curry powder, followed by Jamaican curry paste. It is very likley that this curried powder and paste will be also showing up in goat sausage rolls.

Recipe - Jamaican Curry Powder 


100 gram whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric

This recipe was based around one I found on "Cook like a Jamaican" http://cooklikeajamaican.com/ingredient-of-the-week-curry-powder/, but I did make it up a little bit. I don't always measure exactly, I'm more likely to put everything in the pan by sight.

Dry roast all the spice together in a a pan, except the turmeric, until the aroma lifts of the pan.

Mixed spices

Allow to cool a little, then place in the food processor and grind into a powder. Add the turmeric (make sure you stain your white shirt with the turmeric) and mix together well. Store in a sealed contandor until needed.

Recipe - Jamaican Curry paste

Colourful chillies

Using the last of last-summer's fresh chillies, set out creating a Jamaican styled curry paste to smear over the forequarter of a goat. This goat was then roasted for 18 hours at 80°C in the oven, until just was soooo soft and juicey ... Mmmmm .... But that is a recipe for another day.

8 TB Jamaican curry powder
All the chillies I had left from last summer
2 small red onions
1 teaspoon salt
4cm ginger - grated
1 bulb garlic
1 cup water

Put everything in the food processor and puree until you have a paste. You may need to add more water if the paste is too thick.

The finished Jamaican curry paste


My apologies; I was too busy making and cooking the paste and, consequently, the goat, that I forgot to take pictures of everything. If you have any questions, please feel free to ask.

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