Original Flava recipes: Fast, flavour-packed crowd-pleasers to fire up your weekday suppers

All your BBQ favourites – with extra kick. Plus how to spice up a rum punch. Bank holiday heaven!

Original Flava: Meet the menu behind the menu

Original Flava recipes
Matt Russell 2019

What’s the idea of the book?

We’re Craig [left] and Shaun, two brothers from London who started by filming easy home-cooked recipes in our Nan’s kitchen and gained hundreds of thousands of online followers. We travelled back to our family’s homeland of Jamaica to talk to the locals about the secrets of Caribbean cooking.

What’s Jamaican food all about?

It’s so vibrant and exciting and full of the influence of different cultures. You look at it, smell it, you want to eat it! Food is a big way of life in Jamaica – they are passionate about what they cook. Nothing’s really canned or processed; it’s fresh from the tree and the ground. We want to share this joy, a testament to the culture of Jamaica that’s full of fun, fantastic ‘flavas’.

Which Caribbean classics do you introduce us to?

Try our Ackee and Saltfish, Curry Goat, Jerk Chicken and Garlic Butter Lobster. We’ve also got snacks and meals you enjoy at Carnival, roadside stalls and fish shacks and Saturday Soup, which is a big thing in Jamaican culture. You make it in the morning and share it with everyone who comes over.

Who’s your food hero?

Nanny. Everyone knows that when you go to Nanny’s house, you’re in for a feast. That’s after you take your shoes off and give her a kiss before you enter the house! She helped us with the recipe for our first video (Bun and Cheese, a spiced bake every Jamaican loves) in which we filmed her kitchen.

What’s your food motto?

EAT – we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like Nan’s food, and we also like to twist it up a little to give dishes our modern spin

What’s this about chicken feet?

In Jamaica, they’re everywhere, and it’s frowned on to say you don’t like them. When offered food by elders you can’t say no, so to remain respectful, we pretended to eat the chicken feet that were bobbing about among the vegetables and dumplings.

Er, what if people are plant-based? What do you recommend?

Try our Ital recipes; Ital is a Rastafarian way of eating that is healthy, natural and vegan. Our Ital stews will fill you up and our Vegan Dinner Bowl is a feast for your eyes, belly and health. Our Nan grows aloe vera in her garden and we’ve put it in our green Ital Juice, which is full of energy-boosting ingredients. You’ll be a lean, green machine once you gulp this one down.

Earliest food memory?

Our grandad’s breakfasts when we stayed with him during the summer holidays. In the mornings, he’d give us tea and thick, unevenly cut slices of Bulla Bread, warmed up and spread with butter. It’s real old-school: a lot of ginger, cinnamon and mixed spice.

You love your carbs then…

Growing up in a Caribbean household three carbs in one meal was standard, You weren’t really hungry but you couldn’t resist. Rice and peas took up most of the plate, then mac ’n’ cheese and then roast potatoes with meat and (overcooked) veg. You hated yourself because you couldn’t move. Then you helped yourself to seconds as if you hadn’t learnt anything the first time around.

First thing you ever learned to make?

Carrot juice – Craig’s favourite drink. This is no way a detox juice. If Caribbeans did frappuccino, this would be it. Nan would make it every year at Christmas and as we got older we begged her to show us how. It’s made with condensed milk and you can add white rum and Guinness (which we had when we were over 18 of course!).

Tell us about your childhood…

Apart from fearing your parents over anything to do with school, food, chores and ornaments were the major features of our lives. Lie-ins on a Saturday didn’t exist, you had to clean the house from top to bottom and just suck it up without looking miserable. You couldn’t use any of the ‘good’ crockery in the cabinet or take the plastic slipcovers off the couch even thought it was 20 years old.

If we came over for Sunday lunch, what would you cook?

Sundays are about roast chicken – our Jerk Roast Chicken which gives a Caribbean lift to the traditional British lunch (even at Christmas our turkey gets the jerk treatment). Jerk is traditionally done on a jerk pan (a drum barbecue) or barbecue grill. Many people think of jerk as a spicy sauce but it’s a technique that gives tenderness to the meat along with distinctive seasoning.

Favourite tipple?

Guinness punch. It’s another of Nan’s specialities. She taught us how to make it one Christmas and now we make it for every gathering of friends or family. It’s pretty powerful. We remember everyone asleep on the sofa from the effects of the Guinness punch.

Favourite hangover cure?

Our Brit-Caribbean breakfast bowl. After a long night, we have your typical morning fry-up – we like vegan sausages, tomato, mushroom, baked beans and avocado, but Mum always throws in some Caribbean ‘flava’, with some ackee and dumplings!

What can the Jamaicans teach the Brits about food?

In London, everyone’s more driven by time and money – all those things that wear us down. In Jamaica, the people may not have a million pounds but they see life positively. The sun’s shining, they’ve got food to eat. If you have a good meal, it puts you in a good mood.It’s the memories made through food that are unforgettable. Those awkward family disagreements can be nudged out of the way, with food as the mediator that gets us all together. That’s an attitude anyone can share when they cook and enjoy Caribbean food.

Spicy pepper prawns

Great tasting, quick and easy – made in just 10 minutes. These have a delicious peppery sauce created from Jamaican spices and chilli. A real authentic recipe, it’s a favourite in the Caribbean – and one of ours too.

Original Flava spicy pepper prawns
Matt Russell 2019


Calypso salad

This is perfect for BBQs. We’ve used inspiration from Caribbean coleslaw and traditional salads to make a dish that’s splashed with tropical colours.

Original Flava calypso salad
Matt Russell 2019


Jerk baked wings

Finger-licking spiced wings, the jerk’d up way, this is an on-the-go carnival favourite, especially with a couple of cans of Red Stripe. This method is based on baking the wings in the oven but if there’s Caribbean weather, throw them on the BBQ grill.

Original Flava baked jerk wings
Matt Russell 2019


Honey mac ‘n’ cheese

Our stomachs growl thinking of this. Everyone knows mac ’n’ cheese but in the Caribbean we really flava it up – at parties it’s the first to go. We serve it as a side alongside some chicken, rice and salad. You’ve got to try it and feel da’ flava.

Original Flava honey Mac 'n' cheese
Matt Russell 2019


Plantain and chickpea curry

This curry is one of our most-loved vegan dishes when we do food events – people always come back for more. It’s a great-tasting, one-pot meal that could also be eaten with rice to make it go further.

Original Flava Plantain and Chickpea curry
Matt Russell 2019


Traditional rum punch

There’s nothing like a fruity rum punch at a sunny BBQ – a drink that is truly the life of the party. We call this The Silent Killer. Initially, it tastes like a soft drink; however, the rum is lurking in there, ready to get you later – so please drink responsibly.

Original Flava rum punch
Matt Russell 2019


And now for the sweet spot…

Banana fritters

Sweet-toothers, this is for you: a finger-food treat with a soft and fluffy texture. We love these banana fritters when we feel like a snack or eat them straight out of the frying pan with some ice cream melted over for dessert.

original flava banana fritters
Matt Russell 2019


Buy the book with 20 per cent off

Original Flava: Caribbean Recipes From Home by Craig and Shaun McAnuff is published by Bloomsbury, price £22. To order a copy for £17.60 until 8 September call 0844 571 0640; p&p is free on orders over £15.