Baked Fish and Yam Stuffing

INGREDIENTS:

• 1 kg. whole fish
• 1 tsp. salt
• 1 tsp. white pepper
• 1 tsp. garlic powder
• yam (use about 2 small yams)
• shred 1/2 whole carrot
• vinegar and oil mixture
  

METHOD / DIRECTIONS:

1. Preheat oven to 180 degrees C/350 degress F.
2. Season fish using salt, white pepper and garlic powder.
3. Dice and cook yam for stuffing.
4. Stuff yam into cavity of fish. Seal the opening by using a sterilized needle and thread or by using a skewer.
5. Place on a lightly greased tray and put to bake.
6. I take the vinegar and oil mixture to lightly baste the fish
7. Baste at regular intervals (to retain moisture and improve flavour) until done.
8. you can shred some of the yam and use as garnish on the fish..just for looks)
   

Jamaican Brown Stew Chicken

One of my favorite dishes is"Jamaican Brown Stew Chicken." This is also a Sunday favorite in many Jamaican homes. Try the recipe below and let me know what you think.

Jamaica Brown Stew Chicken

1 3lb. Chicken

1 stk. Scallion

2 cloves Garlic

1 tsp. Salt

1 oz. Soy Sauce

1sprig. Thyme

½ cup Oil

1 Medium Onion (Chopped)

2 tbsp. Bread Crumbs

1 Tomatoes (diced)

½ oz Lime Juice

1 oz. Tomato Ketchup

Method:

Cut up Chicken into 16 pieces or more if you desire. Wash chicken in lime juice and water, discard water and lime juice solution after use.

Combine chicken and seasonings together in a bowl, except oil, tomato ketchup, and bread crumbs. Rub seasonings onto chicken until chicken is brown. Now remove all the seasonings like the garlic, onions, thyme, tomatoes, and scallion with a fork.

In a saucepan, heat oil on high then turn down heat to medium. Put the chicken into the oil and fry chicken until golden brown. Don’t burn the chicken.

After the chicken pieces are browned, discard the oil. Add about 1 1/2 cups of water to the chicken in the same saucepan, and then add all the seasonings with the tomato ketchup. Make sure the fire is turned to medium low because you’re going to allow the chicken to sweat and make its own sauce.

Option 1: You can use the evaporation method to make the sauce. With the chicken and seasonings in the pot, turn the stove to medium; let the seasonings cook until they are well blended into the sauce. Do not cover the pot. Check the sauce periodically for thickness.

Option 2: You can add the bread crumbs to pot to thicken the sauce after the chicken and seasonings are almost cooked together.

Try using both options above and see which one you like best. Another thing, some people use Jamaican Browning instead of Soy Sauce on their chicken. It’s a matter of choice, like I said before, do a little experiment with each method.

You can serve this chicken stew with white rice, rice and peas, pasta, dumplings, or bread.

Gizzada

January 9
Originally uploaded by mufopho

Gizzada is a coconut filled tart. I use to overdose on these. I love coconut, so anything with coconut is right up my alley. This is a favorite snack for many school children.


Ingredients for filling:

1 cup Water

1 ½ cups Grated Coconut

1 ½ lb. Brown Sugar

¼ tsp. Grated Nutmeg

1 oz. Butter

Method:

Boil water and sugar together on low heat to make syrup. Add the grated coconut and other ingredients, except butter, to the syrup and allow boiling for 15 minutes. Stir the ingredients with a fork every now and then.

Add butter and stir ingredients to cook for another 6 minutes or until butter is not visible in the filling. Allow the filling to cool.

Ingredients for pastry:

2 cups Flour

Ice water

1 tsp. Shortening

1 tbsp. Butter

½ tsp. Salt

Sift flour and salt together. Cut in butter and shortening and add water to make dough. After making dough, place it in a plastic wrapping and keep the dough in the fridge for half an hour.

Remove the dough from the fridge and use a rolling pin to roll dough on a cutting board to a ¼ inch thickness. Flour the board first.

Using an 8-oz drinking glass, you can cut circles in the dough. Or use a cookie cutter to make the size of the pieces you desire. Pinch around the circled pieces of dough in a uniform pattern; this will give the decorated effect. You pinch the dough to make a holder for the filling.

Remove the dough pieces for the filling and place on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes. And then add the filling to the baked dough. Bake the gizzadas for another 20 minutes.

Allow to cool, and Presto!

Here is a way to cheat on this treat. (I have done this before)

Buy the small pie shells (2” or 3”) from the grocery store…and just add the coconut filling to the shells and bake them for 45 minutes at 350 degrees F. And Voila! As the French would say…Gizzadas are ready.

Jamaican Jerk Pork

This recipe is a bit long but trust me it is very good. I don't eat as much pork as I use to but Jamaican Jerk Pork is so good. I know most people are familiar with the chicken, but the jerk pork and shrimp have their unique taste and flavor as well. Portland is famous for Jerk Pork.

• 2 cups coarsely chopped green onions
• 2 tablespoons white vinegar
• ½ cup coarsely chopped onion
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons fresh thyme
• 2 teaspoons brown sugar
• 2 teaspoons chopped peeled fresh ginger
• 1 teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cinnamon
• 2 garlic cloves, minced
• 1 to 4 Scotch bonnet or habañero peppers, seeded and chopped
• 1 (1½-pound) pork tenderloin trimmed
• cooking spray

Directions

Place first 15 ingredients in a blender or food processor, and process until smooth.


Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Coco Bread

Coco bread is generally eaten with Jamaican Patty. Generally many shops in Jamaica will sell Coco bread and Patty as a combined dish. When visiting Jamaica make sure you take stop and taste this wonderful snack.

Ingredients

2 packets of yeast
1 teaspoon sugar
2 fl oz of warm water
1.5 teaspoon salt
6 fl oz warm milk
1 lightly beaten egg
3 cups white flour
4 oz melted butter

Directions

1. Dissolve the yeast and sugar in the water, then add in the milk, salt and egg while stirring.
2. Pour half of the flour and stir. Then slowly add flour to the mixture until it becomes stiff. Knead the dough for about 10 minutes until smooth. In a clean bowl, add oil and roll the dough in it until coated.
3. Cover the dough with a damp towel and let it rise for 1 hour. Cut the dough into 10 pieces and roll each piece out. Brush each rolled piece of dough with melted butter and fold it in half. Brush dough with more butter on and fold it again.
4. Place the folded dough pieces on a well-greased cookie sheet and pre heat the oven to 425 degrees and place a pan filled with water on the bottom rack.
5. Bake the coco bread for about 15 minutes or until golden brown.

Cassava Pudding

We know this as "Jamaica Cassava Pone" or simply "pone" the glaze that goes over it is similar to Mexican Flan. This is a heavy dessert. Usually you eat it with a cup of tea or something to wash it down.

INGREDIENTS:

• 2 medium sweet cassava
• 2 cups brown sugar
• 2 eggs beaten
• 1 whole grated nutmeg or 2 teaspoons
• 3 oz. Margarine
• 2 cups coconut milk
• ½ cup raisin
• 1 teaspoon cinnamon powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• ½ cup warm water

METHOD:

1. Preheat oven to 350 degrees
2. Wash and grate cassava with a fine grater
3. Combine the cassava, coconut milk, sugar, nutmeg, cinnamon and mix
4. Combine this and the rest of the ingredients with the beaten eggs and mix.
5. Slowly add the ½ cup of warm water and stir well
6. Bake in greased baking tin for once over
7. Serve warm with additional golden sauce (see recipe below) or caramel spooned over individual servings.

*Golden Sauce*

INGREDIENTS:

• 3 teaspoon butter
• ½ cup sugar
• 1 cup whipping cream 1

METHOD:

1. Combine butter and sugar in a medium pan.
2. Cook and stir over low heat until the butter is melted.
3. Add cream and stir in cream
4. Bring to a boil while stirring.
5. Stir uncovered until the sauce has thicken
6. Serve with pudding or refrigerate.
7. If refrigerated reheat when serving

Source:http://www.jamaicans.com/cooking/

Ginger Tamarind Chicken

Ingredients

5 pounds chicken cut in pieces
Juice of 1 lemon
2 fluid ounces vegetable oil
3 garlic cloves, minced
2 sliced onions
1 teaspoon grated ginger
16 fluid ounces tamarind nectar
8 fluid ounces water
Salt and pepper to taste

1. Massage chicken with lemon juice and set aside. Heat a frying pan with oil and sauté the chicken until light brown then remove the chicken.
2. Lower the heat then add the garlic and onions. When the onions become limp, stir in the ginger. In a bowl, mix the tamarind nectar and water then season with salt and pepper. Bring the chicken to the pan with the onions and ginger, turn up the heat, then pour the tamarind mix over the chicken.
3. Bring to a boil, reduce the heat and cover the pan to let cook for about an hour or when chicken is tender.

Source:http://www.islandflave.com

Fried Dumpling

Fried Dumpling , or as Jamaicans like to call it "Johnny Cake," is like the bread to many Jamaican dishes. It is used to "sop" up the drippings from the ackee and salt fish or the mackarel rundown. It is a very simple dish to make.

Ingredients

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup water or milk to bind flour
cooking oil to fry

1. Mix flour baking powder and salt in a medium bowl with a whisk. Bind the flour with warm water or milk
   
2. When it comes together remove bowl and knead.
3. If preparing for soup or stew, spoonfuls can be dropped for 15-20 minutes (stop here)! If frying, divide dough in 2, roll into a 6x2 inch shape.
4. Put on a cutting board and cut in 1/2 inch diagonals.
5. Heat enough oil to deep fry, about 5 mins. per side till golden

eat while it hot. This does not taste good cold.

Tripe and Beans

You see, this is one meal that some people will politely say no thanks to because not everyone who tries to make this Jamaican delicacy often succeeds. First of all the innards must be cleaned by experienced personnel…by that I mean your granny.

2 lb Cow’s Tripe (honeycomb)

2 sprig. Thyme

½ oz. Lime Juice

1 can Butter Beans

1 tbsp. Black Pepper

1 tbsp. Salt

1 Large Onion (diced)

2 stalks Scallion

1 tbsp. Tomato Ketchup

1 tbsp. Jamaican Curry Powder

Method:

Of course you should wash it in a solution of vinegar and water and then remove it from the solution and discard the water. Alright, cut the tripe into small pieces… let’s say three to four inches or so. Don’t measure the pieces just estimate the sizes, that way you will get a feel for what you are cooking.

If you don’t have a pressure cooker you will spend a little longer trying to cook this meal.

Now add water and salt to the pressure cooker, and then add the tripe. Pressure it on a high heat for about a half an hour. Turn off the heat and wait five minutes before removing the pot from the stove.

Put the pot under the pipe in the kitchen sink and run the cold water over the top of the pot for
another two minutes, this will cool the pot some more and reduce the pressure build up before removing the cover.

Pour everything out into a stock pot or dutchie. Use a fork to check the texture. If it is not soft enough, not to worry because you can now boil it further if needed.

Barring that, add the other ingredients to the pot with some spinners, except the thyme and black pepper, and cook the stew on medium heat for another ten minutes.

Taste the stew now. If everything seems alright, add the thyme and black pepper and then stir the pot. If not, add more black pepper or salt to taste. Reduce the heat some more to medium low and allow the stew to simmer. When ready, serve in a plate with white rice, or boiled ground provisions.

Fried Plantains

Fried Plantains

2 Ripe Plantains

4oz. Vegetable Oil

Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.

Slide your first finger along the incision and remove the skin.

Place the fruit on a cutting board and cut it into ¼ inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.

Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.

Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.

Serve as snack or side dish with any main entrée.

Mango Daiquiri

3 oz (1/4 cup plus 2 tablespoons) amber rum
1 1/2 cups (1-inch) cubes of firm-ripe mango (from two 1-lb mangoes), frozen
3 tablespoons fresh lime juice
1 oz (2 tablespoons) triple sec
4 teaspoons superfine granulated sugar
2 cups ice cubes

Blend and enjoy!

Codfish Fritters

In Jamaica we call this, "Stamp and Go." This is usually used as a snack. It is available throughout the island.


1/4 lb. raw codfish, (Dried Salted Codfish)
1/4 lb. flour 1 medium sized onion
2 medium sized tomatoes
1 small clove garlic
1/2 teaspoon paprika
2 stalks escallion (or leeks)
1/4 teaspoon hot pepper

Wash codfish with lime or lemon juice, dry and dice or shred finely.

Chop very fine the onions, garlic, escallion or leeks, hot pepper and tomatoes, combine.

In a skillet using a small amount of oil, fry the chopped seasoning until thoroughly cooked.

Place the codfish in a mixing bowl and to this add the flour and sufficient cold water to make a batter similar to that of pancakes- quite thin, stirring until smooth.

Add the fried seasoning and the paprika.

Have a skillet well heated with oil for frying, using a moderate amount of oil.

Spoon the batter in the skillet as you would for pancakes, but use a knife to spread each fritter thin.

Fry until golden brown and crisp on both sides.

Drain on paper towels and enoy!!

Rice and Peas

SIMPLE RICE AND PEAS RECIPE

INGREDIENTS:

Serves: 4-5

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

Jamaican Restaurants-Montego Bay

I searched and found some Jamaican Resturants in Montego Bay, that have some pretty good ratings. I have two friends that visited the first two and told me the food and atomosphere was excellent.

So if you are travelling through Mobay, try some of the following restaurants. Let us know what you think.

SEAGRAPE TERRACE
Half Moon Hotel, North Coast Highway
876-953-2211
($$$)

This open-air eatery sits right on the beach. Both buffet and à la carte service are available at lunch; dinner is à la carte only. In the evenings, the atmosphere is lively, with dancing and floor shows. A Jamaican beach barbecue is offered on Monday and Friday nights, when you can try local specialties, then dance to the sounds of a steel pan band.

AMBROSIA
Wyndham Rose Hall
876-953-2605
($$$$)

Located at the golf club across the street from Wyndham Rose Hall, this elegant eatery features Mediterranean cuisine served in a beautiful garden setting. Set off with tiny white lights, the dining area is a good spot for a romantic meal. House specialties are lobster Provençale and lamb kebabs. Closed Wednesdays.

BELFIELD 1794
Barnett Estate. Granville Main Road
876-952-2382
($$$$)

This elegant restaurant is set on the 3,000-acre Barnett Estate and is operated by Elegant Resorts International. The open-air restaurant features a view of the city and a menu that combines a taste of both Jamaica and the Caribbean. Menu selections include spicy ackee-tomato salsa on smoked marlin, plantation salad, jerk pork Belfield, steamed fish Port Royal and sweet potato pudding.

After your meal, enjoy a leisurely stroll over to the great house. The restored historic house is open to visitors; guided tours are available before or after dinner.

For More Montego Bay Hotel Selections visit: http://www.jamaicans.com/tourist/montegobay/montegobayEat

Jamaican Style Oxtail

I have eaten Oxtail from several countries. They each have their own distinct flavor. However there is nothing like "back a yard" Oxtail. Where the oxtail is good you have to suck the bone mon.

2 lb. Oxtail

1 Lg. Onion (chopped)

1 lg. Green Bell Pepper (chopped)

1 tbsp Paprika

2 tbsp. Salt or Seasoned Salt

3 Carrots (cleaned and chopped)

1oz. Jamaican Browning

1 can Butter Beans

2 clove Garlic

4 Stlks.Thyme

6 Pimento Berries (Allspice)

1 oz. Vinegar

Before we start making this stew, I must bring to your attention that there are different ways to make Jamaican-style oxtails, according to my wife Mavis.

The method presented here is one of the ways we know will give you the “seasoned gravy taste.” Another thing, if you cook oxtails very often, lets say twice per week you should invest in a pressure–cooker.

A 14 quart or 20 quart would make you a lot of oxtails in a week, so you decide. OK…

Method :

Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.

Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.

Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.

Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.

Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.

When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.

Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.

The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

Note :

The cooking time for these Jamaican oxtails should take about an hour and a half. That’s a lot less than the usual 4 to 5 hours it takes to cook oxtails.

And the type of oxtails you use can lessen the amount of time it takes when preparing this dish.

YAH MON!!!

Curry Goat

Ingredients:

• 3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
• 1 lime
• 1 large onion, sliced
• 6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
• 2 teaspoons / 10 mL salt
• 1 teaspoon / 5 mL black pepper
• 1 teaspoon / 5 mL thyme leaves
• ¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper
• 2 tablespoons / 25 mL canola or vegetable oil
• 1 teaspoon / 5 mL sugar
• 5 green onions, chopped (about 1 cup / 250 mL)
• 2 teaspoons / 10 mL curry powder
• 2 potatoes, peeled and cut into ½-inch / 1-cm cubes

Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Red Pea Soup

Jamaican Red Pea Soup is a popular, "Saturday" dish. Saturdays was the day my mom used to cook soup. Try the recipe below. I think you will like it.

1	pounds	Smoked ham hocks; chopped or salted pig's tail
1	pounds	Stewing beef; cubed
2	cup	Kidney beans, dried
4	quart	Water
4	small	Potatoes; peeled and cubed
½	cup	Coconut milk; optional
1		Onions; chopped
2		Green onions; chopped
1		Sprig fresh thyme
1		Hot pepper
		Salt

ENJOY!!

Jamaican style rice & peas with honey garlic chicken

Jamaican style rice & peas with honey garlic chicken
Originally uploaded by MarcLine.com

Jamaican style rice & peas with honey garlic chicken

Slow cooked chicken all day mmm what a smell that was!
Nothing fancy with the drumsticks simply bought 2 jars of VH Honey Garlic sauce and put it all in a slow cooker and set it on high for 4-5 hours.

Recipe for Jamaican Rice & Peas:

Ingredients:

1/4 Cup Gungo Peas or Black Eyed peas or Red Kidney Beans
2 Cup of cold water
2 Cloves of Garlic
2 Salks Green onion
3-5 sprigs of fresh Thyme
2 cups Rice
2 cups of Coconut Milk

Method:
- Wash the peas and soak in 2 cups of cold water
-Pour the peas and water into a pot with the coconut milk and garlic, and bring to a boil.
-Cook peas until tender adding more water if necessary
-Once teh peas are cook add slat to taste, whole black peppercorns, fresh sprigs of thyme and green onion.
-Allow the ingredients to simmer in the pot with the peas.
-Add the rice to the pot and water or coconut milk if necessary.
-Use a fork to mix all the ingredients together.
-Cook on low until rice is cooked (aprox 20 mins)

Note
If you choose to use canned beans/peas... Wash the brine from the canned ingredients. Add all of the ingredients to a pot and bring a boil for 10 mins. Reduce heat and simmer approximately 10 more minutes. Let stand 5 minutes before serving with Jerk Chicken or in this case honey garlic wings :)

Ital Cooking

Ital cooking can best be described as cooking with out any additives or preservatives. This is usally done by the Rastafarican Sect (religioous organization) in Jamaica. The word derives from the English word vital, with the initial syllable replaced by i. This is done to many words in the Rastafari vocabulary to signify the unity of the speaker with all of nature.

Curried Lobster

INGREDIENTS :

• 2 lb fresh lobster meat
• Salt and pepper to taste
• 2 tablespoons curry powder
• 2 tablespoons butter
• 1 large tomato
• 1/3 cup water
• 1 onion, chopped
• 2-3 blades scallion
  
• 1/2 teaspoon cornflour

METHOD:

1. Pour hot boiling water over lobster meat.
2. Wash with vinegar and water.
3. Sauté sliced seasonings in oil or butter
4. Add curry lobster
5. Cook for 8 minutes.
6. Add 1/3 cup water
7. Season with salt & pepper
8. Thicken with cornflour to make gravy.
9. Cook for 8 minutes.
10. Serve hot with white rice.

jamaican escoveitch fish

This is a popular fish dish in Jamaica.

Ingredients:

2 lbs any whole small fish or filets
1 lime
1/4 cup flour, seasoned with salt and pepper
oil for frying
Sauce:
1 cup white or cider vinegar
1 cup water
pinch of salt; pinch of sugar
1 cup cup julienned strips of carrot and chocho (chayote)*
1 hot pepper, such as Scotch Bonnet, cut in rings
1 large onion, cut in rings
6 pimento (allspice) berries

After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.

Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.

Jamaican Patty

For the pastry:
4 cups all-purpose flour
2 teaspoons dried turmeric or annatto
2 teaspoons salt
8 tablespoons vegetable shortening
4 ounces (1 stick) unsalted butter, cold
1/2 cup plus 2 tablespoons cold water

For the filling:
2 tablespoons vegetable oil or butter
1 large onion, finely chopped (1 1/2 cups chopped)
6 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 pound ground beef
1/4 teaspoon ground turmeric or annatto
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 scotch bonnet pepper, seeded and finely chopped, optional
2 sprigs fresh thyme, finely chopped
3 scallions, finely chopped
1 tablespoon finely chopped parsley
1 pound ripe tomatoes, peeled and finely chopped
1 1/2 teaspoons salt
Freshly ground black pepper
3/4 cup water or beef stock
3 tablespoons Jamaican rum

To assemble the patties:
Flour for rolling out the dough
2 egg yolks, beaten with 1 teaspoon of rum

For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.

In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.

Fatty's Faith Pen, Jamaica

This is where you can pick up your food sometimes along the side of the road.

Jamaican Rum Punch

Ingredients:

• 1 cup Bacardi 151 proof rum
• 1/2 cup Dark rum (Myers)
• 1/4 cup Malibu rum
• 2 1/2 cups Pineapple juice
• 2 1/2 cups Orange juice
• 1/4 cup Lime juice
• 3 tblsp Grenadine
• Ice cubes

Mixing instructions:

Mix all ingredients together in blender or punch bowl. Pour creation over ice cubes in any type of glass.

Jamaican Ginger Beer

Ginger beer is a type of carbonated alcoholic beverage or soft drink, flavored primarily with ginger, lemon and sugar. It originated in England in the mid 1700s, and it reached its peak of popularity in the early 1900s.^[1] The original recipe requires only ginger, sugar, and water, to which is added a gelatinous substance called "ginger beer plant". Fermentation over a few days turns the mixture into ginger beer. Lemon may be added.

This is Wikipedia's definition. http://en.wikipedia.org/wiki/Ginger_beer

All I know is I love GINGER BEER!. If you have a tummy ache this is usally one of the remedy's that your parents would give you. As you can see by the ingredients it doesn't take that much to make it.



Ginger Plant



I use the ginger plant as a tea sometimes

Bulla Cake

Jamaican bulla

Bulla Cake is known as the "poor people bread" in Jamaica. I remember growing up an if you couldn't find anything to eat you put some "pear" (avocado) between two pieces of bulla cake and eat that. Not only was it filling, it also tasted good. I think many tourist miss out when they don't get a chance to taste some of the "simple" delicacies from Jamaica.

Bulla is really a pastry though. Generally it is eaten with cheese. I tell you one thing do not eat Bulla and not have something to wash it down with. Because it is very thick

Callaloo and Saltfish

One favorite dish of mine on a Sunday Morning is some Callaloo and Saltfish (Codfish). Callaloo is very similar to Spinanch. I season it like I would season Collard Greens. To give the dish below a more island flavor I add just a hint of coconut cream to the mixture. Recipe is shown compliments of www.jamaicatravelandculture.com

Callaloo plant

Callaloo and Codfish recipe

Ingredients

You will need the following ingredients to prepare enough callaloo and codfish for 4 people:-

1/2 lb Saltfish (dried, salted codfish)
1/2 lb shredded callaloo
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chilli pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme


Optional ingredients:-
2 cloves of garlic
4 Scallion (or spring onions)
6 Slices of bacon

Preparation

Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt)









Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).









Chop the onion, sweet pepper, chilli pepper and tomato whilst waiting for the fish to cook.










Wash the Callaloo in a pot of water and drain thoroughly.










Remove the fish from water and allow to cool.
Remove all of bones and skin then flake the flesh of the fish.

Cooking

Melt the butter in a frying pan and add the onion, black pepper, sweet pepper, chilli and thyme. Fry for about 5 minutes.









Add the callaloo and half a cup of water, cover and steam for 15 minutes










Add the tomatoes and flaked fish and steam for another 10 minutes

Serving

Serve with yam, green banana, fried dumplings and Irish potato (collectively known as food).





© 2006 Jamaica Travel and Culture .com

Jamaican Wedding Cake

Jamaican Wedding Cake is also called, "Black Cake."

INGREDIENTS :

• 6 ounces or 1.5 cup flour
• 8 ounces margarine or butter
• 8 ounces sugar
• 4 eggs
• 1 pound raisins
• 1 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• 1/2 teaspoon salt
• 4 ounces mixed peel
• 4 ounces cherries
• 1/2 pound prunes (chopped)
• 1 cup wine/brandy
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• finely grated rind of 1 lime/lemon
• 2 tablespoons browning

METHOD:

1. Cream butter, sugar and browning until soft and fluffy.
2. Sieve all dry ingredients together
3. Beat eggs, wine/brandy together.
4. Add egg mixture to creamed butter and sugar.
5. Add fruits.
6. Add flour and fold in. Do no over-beat when mixing.
7. Bake at 350F for 1 1/2 hours.
8. Yield: 9' round cake.

For more recipies like this see...http://www.jamaicans.com/

Identify the items in this plate

How many things on this plate can you identify?

Planters Punch

Jamaican cookware

The key to good food in Jamaica is using good cooking utensils. Every Jamaican knows that you need a good cooking pot and pan to prepare the food. Usually very heavy pots.


Early Jamaicans used the "Calabash" to serve their dishes.



This is a traditional Calabash. It is grown not only for its fruit but as stated previously the mature plant can be dried and used as a gourd for drinking or a container for serving food.




Calabash (mature and cured) holding some Ackee and Saltfish