Jamaican Garlic Shrimp

Ingredients

4 cups water

1/2 cup chopped scallions
4 crushed garlic cloves
3 thyme sprigs
2-3 whole habanero/scotch bonnet chilis
2 tbsp salt
1/2 tsp pepper
10 whole allspice (or you can use the powder allspice)
1 lb 20/25 shrimp

Directions

Mix all ingredients except shrimp in large pot, bring to a boil and then reduce heat and simmer (covered) for 20 minutes

Remove pot from heat and stir in shrimp, making sure they're all covered with the liquid. Let the pot cool for about an hour uncovered, then serve with a little of the cooking liquid

Otaheite Apple

This was one of my favorite fruits in Jamaica. It has this gorgeous appearnce. It is shapped like a pear. It has this shiny skin and can be red in color or burgundy when really sweet. It is very juicy (like and apple). It has one single large seed in the middle. I have read that sometimes it is seedless but I have never come across one without a seed.

There are many other names for this sweet fruit like Pomarosa, Pommerac, Malacca Apple, Plum Rose and Malay Apple.

The flesh of the Otaheite apple is white and juicy. In fact it is because of the fruit's high water content that it does not last very long. They do not last long and you have to eat them quickly.

The fruit makes an excellent jam when stewed with brown sugar and ginger

The History of Thyme

I believe it is a cardinal sin to have a kitchen that does not contain the herb, thyme. This is one of my alltime favorite seasonings.

As obtained from "About.com," Thyme, botanically-known as thymus vulgaris, gets its name from the Greek word thymon, an herb used as incense or as a fumigator during sacrifices. Native to the Mediterranean region, thyme was brought to Britain by the Romans. Long-prized for its medicinal uses, ancient Egyptians used thyme oil in their embalming process.

Legend has it that thyme was an essential ingredient in a magic brew that allowed the drinker to see the fairies. It was also considered an aphrodisiac.

Helpful tools for thyme storage is store fresh thyme in a plastic bag in the vegetable crisper drawer of your refrigerator or stand sprigs in a glass of water on the refrigerator shelf.

When planting, work some compost or other organic material into the soil to help the soil drain better and to provide nutrients to the young plant. Thyme also does well in containers.

Jamaicans use thyme in many of their favorite dishes. I love the fresh thyme the best.

INGREDIENTS:
1 packet chicken soup (lipton)

4 cups *water
1/2 cup onion
1/2 cup sweet pepper
1 medium tomato
2 cups rice
1 1/4 cup whole Kernel Corn

1 1/4 cup mixed vegetables
1 cup corned beef

DIRECTIONS:
Combine Chicken Soup and water in a pot. Bring to a boil. Chop onion finely, chop sweet pepper and tomatoes.
Add Rice along with sweet pepper and tomatoes.
Cook until water is completely absorbed and rice is tender.
Stir in the drained Mixed Vegetable and Grace Corned Beef. Cover and allow the rice to continue to steam until done.
Method Note:
*Drain water from the canned vegetables and add tap water to make up to 4 cups.

easy, comfort food, enjoy

Sweet Potato Pone

Potato Pone- A oldtime Jamaican dessert

Ingredients

• 2 lbs. Sliced Sweet Potatoes


• 2 tsp light brown sugar


• 2 oz butter


• 2.5 fluid ounces orange juice


• 2 large eggs, separate egg yokes from whites


• 4 fluid ounces dark rum


• 1/4 tsp salt

Directions

1. Boil the sweet potatoes until tender. Drain water then mash potatoes and add brown sugar and butter. Slowly stir in orange juice, then add the beaten egg yolks and rum to the mix and mix well.


2. Heat the oven to 350 degrees and grease a pie plate. In a small bowl beat the egg whites until stiff then fold into to potato mixture.


3. Pour the mix into the greased pie plate and bake for 30 minutes. You will know that the dessert is ready if it is firm and a knife inserted in the center comes out clean.