Andre Fowles, a Jamaican-born chef and author of My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island(Artisan), interweaves his journey and passion for cooking with humble, deeply personal beginnings. Raised in Kingston by his mother and beloved grandmother, Mama Cherry, Fowles learned that food is not merely what is presented on the plate, but rather an act of love—rooted in the effort put behind it, from the fresh ingredients, to the careful preparation and layered flavors. Now based in New York, he honors the rich culinary traditions of his Jamaican roots by offering a creative, accessible guide for home cooks. In doing so, Fowles invites readers to experience Jamaican cuisine through the culture, history, and heart behind every dish.
The Local Palate: When you set out to write My Jamaican Table, did you envision it as both a cookbook and a personal story, or did that memoir element emerge as you went along in the process?
Andre Fowles: When I started, I definitely had the idea of my personal story because it speaks to how I cook. I believe the more you know about a person, the better you understand—and the better you enjoy—the recipe. I wanted to share my story. I grew up in Kingston, Jamaica, and then [ended up] immigrating from Jamaica to New York as a chef. I think that was very important to share because as you look through the book, you see that progression—cooking traditional Jamaican cuisine, then riffs on some of the classic dishes that are in the book as well.
TLP: Considering this is your debut cookbook, what was the emotional process of putting your life story on paper?
Andre Fowles: It was a lot of work because you’re getting vulnerable. You’re sharing your story and you want to be as truthful as possible. Then you go down this rabbit hole of, “Am I sharing too much? Does this feel right? Do I change certain things?” So it’s a very emotional process, but it’s kind of freeing because once it’s on the paper, you’re like, “Okay, people will take whatever they want to take from it.” I did the best work with it, and I wrote this from the heart. Hopefully that connects with pretty much anybody who reads the book. The story is rooted in resilience and struggles and hardships, but then coming out on the other side of it being something positive and promising.
TLP: The opening pages are very sensory. Why was it important to ground the reader in those memories before introducing the recipes?
Andre Fowles: I wanted to set the stage of what Jamaican cuisine means to me. It was built around very emotional times. I was raised with a single mom, then eventually my grandmother took over, and cooking was the way they showed love. They put a lot of energy and effort into it. Everything was strategically thought out—going to the markets, buying fresh ingredients. Looking back now, it was very chef-driven without even knowing it.
Now I live in New York, and if I cook a good meal, I go to the farmers market, I pick up fresh produce, go to the butcher shop, get fresh meat, the seafood monger for seafood. That was their approach. They’d get up super early, get the best ingredients, and take it back home to make a beautiful meal. I wanted to set that tone—the energy that went into the basics: cooking your peas, making fresh coconut milk, sourcing your ingredients—and then we get to the kitchen.
TLP: Your grandmother, Mama Cherry, is at the heart of this book. What was the process like as you were testing and writing these recipes as a tribute to her?
Andre Fowles: Very emotional. She passed away a few years ago. Unfortunately, she never got to see the book. It was hard because I learned so much from her—not just about cooking, but about being a good person. Core values. Being a good human being.
Her friends used to call her Cherry because they said she was sweet like a cherry—very generous, very giving, very selfless. It always connected through food. If she was cooking a meal, it wasn’t just for her family. If someone came over and smelled her stew peas or jerk chicken, she’d give them a plate.
So with that being said, it was very challenging, but so fulfilling because I get to tribute this book to her and to the people of Jamaica. There’s something about Jamaica that everyone can appreciate—the food, the music, the beauty, the vibe, the culture. I wanted to have that on full display. That’s why I tied in so many elements in the book: cocktails, juices, vegetarian options—something for everyone. For Jamaicans, there are some non-traditional takes to keep them curious. And for people who’ve never cooked Jamaican food before, there’s something for them too. I believe there’s a good mix.
TLP: You describe Jamaican cooking as “maximum flavor,” built through layers of aromatics and time. How did you translate that depth so it feels doable for the everyday home cook?
Andre Fowles: Great question. What I did was break down the dishes and simplify them as much as possible without losing the flavor and soul of the cuisine. Often when you look at recipes from a different culture, it can be intimidating, like oxtail, for example. Then you see the laundry list of ingredients and think, “This is too much.”
So I structured the recipes with headnotes, sidebars, and planning guidance. In order to prepare any good meal, you need planning and time and organization. I’ve done all that work. So once you cook from this book, if you follow the recipes, it’s going to work, and it’s going to be beautifully done.
TLP: You emphasize that the recipes are “a guide, not a shackle.” How do you encourage that confidence?
Andre Fowles: When you’re in your own kitchen, you can do whatever you want. It should be fun. By “not a shackle,” I mean you can substitute ingredients. You might not have access to every single Jamaican ingredient. Scotch bonnet is the soul of Jamaican food in terms of flavor and heat, but if you can’t find it, habanero will do. Maybe jalapeños in some cases. Find ways to substitute, but stick to the core of the dish and you’ll be fine.
TLP: What’s one misconception people outside of Jamaica often have about Jamaican food?
Andre Fowles: That it’s overly spicy. It can be spicy if you want it to be, but it’s flavorful. Bold flavors. That’s the misconception—that it’s too spicy.
We use scotch bonnet in almost everything savory, but in different ways. For example, in rice and peas, we’ll drop a whole scotch bonnet into the broth just to perfume it and give flavor, not necessarily heat.
TLP: Was breaking down that intimidation around Jamaican food a priority for you?
Andre Fowles: 100 percent, yes. I wanted to make sure it’s accessible to everyone and take away that stigma that it’s too difficult or too challenging. I’ve done all the work with metric measurements, clear instructions. When you flip through the pages and see how beautiful the food looks, it sparks curiosity. Then once you start cooking, it’s easy from there.
TLP: Why was it important to teach foundational seasonings and sauces in the “Starting From Scratch” section?
Andre Fowles: Jamaican cuisine is a cuisine of preparation. We like to plan ahead. We season and marinate ahead of time, especially with stews like oxtail or curried goat. When you season the day before, it allows the aromatics to get inside the meat. Once you start searing or braising, those flavors really come through.
I wanted to show readers the foundational flavors—jerk seasoning, green seasoning, sauces and condiments. Once you can make those, your cooking becomes easier and more flavorful.
TLP: What do you hope readers understand about Jamaica after cooking from your book?
Andre Fowles: I hope they gain more insight into why we cook the way we cook. You can Google Jamaican cuisine, but this book gives a more in-depth and personal connection because I grew up there. I know the sensory details. I wanted readers to understand the migration of people and ingredients, the history of the culture and energy, and of course the flavor.
I believe once you learn about someone or a culture, you appreciate it more. And when you appreciate it more, the food tastes better. That’s what I want people to take away. And I want them to have fun with the book. There’s something for every moment—appetizers, soups, salads, seafood, meats, cocktails. It can be anything you want it to be.
TLP: If someone in the South wanted to taste Jamaican cuisine at its best, where would you recommend?
Andre Fowles: I like to speak from experience. I haven’t ventured much down South personally, but in San Antonio, Texas, there’s The Jerk Shack by Nicola Blaque. She’s doing a phenomenal job representing Jamaican cuisine in her own way.
In Atlanta, there’s Rock Steady, a modern Caribbean restaurant with Jamaican influence, and Negril as well. And in Charleston, there’s Taste of the Islands—that’s a good one too.
Throughout this country, there’s a massive Jamaican population. With a quick search, you can find a local mom-and-pop Jamaican spot serving amazing rice and peas, curry goat, and jerk chicken.
Taste Andre Fowles’ Jamaica with his Plantain and Black Bean Salad.
Recipe by Andre Fowles, Image courtesy of My Jamaican Table
recipe 
yields
Serves 6
2 ripe plantains, peeled and diced
¼ cup (60 ml) plus 2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
One 15-ounce (425 g) can black beans, drained and rinsed
1 red bell pepper, diced
½ large red onion, diced
½ bunch of cilantro, chopped
2 garlic cloves, minced
¼ cup (60 ml) apple cider vinegar
Grated zest and juice of 1 lime
1 tablespoon honey
½ teaspoon ground cumin
ingredients
steps
- Preheat the oven to 400°F (200°C).
- Line a sheet pan with parchment paper.
- In a bowl, toss the plantain with 2 tablespoons of the olive oil, the salt, ½ teaspoon of the pepper, and ½ teaspoon of the smoked paprika until coated.
- Spread the plantain evenly on the prepared pan.
- Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool slightly.
- In a large bowl, combine the black beans, bell pepper, red onion, cilantro, and garlic.
- Add the remaining ¼ cup (60 ml) olive oil, the vinegar, lime zest, lime juice, honey, cumin, and remaining ½ teaspoon pepper and ½ teaspoon smoked paprika. Stir to combine.
- Once the plantain is cool enough to handle, add it to the bowl and stir everything until well combined. Season to taste with salt.
- Serve immediately as a side dish or store in an airtight container in the fridge for up to 3 days; the salad is even better on the second day, once the flavors have had time to meld together.
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