Wait… This Jamaican Dish Exists?

Discover Pakasa, a Hidden Gem of Caribbean Cuisine

Introduction
As someone who lives in Jamaica and cooks Jamaican food daily, I thought I’d seen it all—until a viewer mentioned Pakasa. This coconut-based dish isn’t in most cookbooks, and I’d never heard of it until now. But after diving down a rabbit hole, I’m excited to share this underrated one-pot wonder with you.

Pakasa is simplicity at its finest: starchy veggies simmered in coconut milk, born out of necessity and resourcefulness. Join me as I try it for the first time and uncover why this dish deserves a spot in your kitchen.

What Is Pakasa? A Dish of Many Names

Pakasa goes by several names:

Dip and Fall Back

All In One

Cook Dun

One Pot Run Down

Poor Man Stew

It’s a humble, versatile meal that reflects Jamaica’s history of making the most of what’s available.

Imagine a small-scale farmer with coconut trees, breadfruit, dasheen, and green bananas—these ingredients, simmered in coconut milk, become Pakasa. It’s similar to Ital stew or Grenadian Oil Down but stripped down to its essentials: coconut milk and whatever starchy vegetables you have on hand. Another notable dish that is very similar to Pakasa is Metemgee from Guyana. Given the nature of this dish I wont be giving you a detailed recipe!

While I don’t have a farm, my local farmers’ market (with its affordable, fresh produce) became my pantry for this experiment. Let’s break down the ingredients and process!

The Ingredients: A Celebration of Ground Provisions

Pakasa’s magic lies in its flexibility, but here’s what I used:

  1. Coconut Milk
    The backbone of the dish. Fresh is best! (I’ll link my homemade coconut milk tutorial below.)

  2. Green Breadfruit
    A Jamaican staple. While mature breadfruit is roasted, green breadfruit is boiled—a slightly underrated starch, in my opinion.

  3. Pumpkin & Carrots
    For color and sweetness. Carrots aren’t traditional, but Pakasa is all about using what you’ve got!

  4. Taro Roots (Coaco & Dasheen)
    Coaco is great roasted or in soups, but dasheen steals the show with its vibrant color and creamy texture.

  5. Chiney Yam
    A rare find from my mom’s garden—earthy and hearty.

  6. Green Banana
    Fun fact: Some Caribbean islands call these “green figs.” Saint Lucians, let me know why!

  7. Callaloo
    Not typical in Pakasa, but I used it to create something special: callaloo coconut dumplings (more on that later).

  8. Salt Fish
    Once a budget protein, now as pricey as fresh fish. Soaking retains flavor better than boiling—worth the wait!

Cooking Pakasa: Step-by-Step

1. Prep the Salt Fish

  • Rinse excess salt, soak for 1 hour (or boil for quicker results).

  • Pro tip: Soaking preserves texture, but boiling makes cleaning easier.

2. Sauté Aromatics

  • Heat oil, then cook scallions, onions, garlic, habanero, and Scotch bonnet until fragrant. This step adds depth—don’t skip it!

3. Simmer Coconut Milk & Veggies

  • Add fresh coconut milk to the pot.

  • Start with green breadfruit (takes 20 minutes to soften), then add harder veggies (yam, dasheen) and finish with softer ones (pumpkin, green banana).

  • Pro tip: Store cut veggies in water to prevent oxidation.

4. Make Callaloo Coconut Dumplings

  • Puree callaloo with minimal water, mix with leftover coconut pulp and flour to form dough.

  • Shape into mini dumplings for a pop of color and zero waste!

5. Finish the Dish

  • Add dumplings, salt fish (or shellfish like shrimp!), and simmer until tender.

  • Adjust seasoning: Skip powdered mixes for a cleaner flavor, or add a splash of water if needed.

The Result: A Taste of Jamaican Resourcefulness

The final dish? Creamy coconut milk clinging to tender veggies, with savory salt fish and vibrant green dumplings. The callaloo dumplings were a banger—slightly earthy, with a hint of coconut.

Why isn’t Pakasa more popular? It’s hearty, affordable, and endlessly adaptable. Whether you go plant-based or add seafood, this dish is a winner.

Final Thoughts

Pakasa is a testament to Jamaica’s culinary creativity. It’s a reminder that great food doesn’t need complexity—just good ingredients and a little ingenuity.

Will you try Pakasa? Let me know in the comments! And if you’re craving more coconut magic, check out my Jamaican Rundown recipe or coconut milk tutorial.

Thanks to the viewer who introduced me to this gem—and to you for reading. Catch you in the next post!