Dukunu- Jamaican traditional dish

Some people call this dish "tie-a leaf" or "blue drawers."  Traditionally it is known as Dukunu. The dish, as many traditional dishes, originated in West Africa. It is derived from the West African language; Twi and Fanti. History aside it is delicious. It is generally steamed and some people boil it.

Jamaican Vodka Slush

Jamaican Vodka Slush

Ingredients

• 2 cups white sugar
• 7 cups water
• 2 tablespoons instant tea powder
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 1 (12 fluid ounce) can frozen lemonade concentrate
• Strawberry concentrate or fresh
• 2 cups cold water
• 2 cups vodka
• 1 liter lemon-lime flavored carbonated beverage

DIRECTIONS

1. In a 6 quart pot combine sugar and 7 cups water. Bring to boil and stir until sugar dissolves. Remove from heat. Stir in tea powder while hot. Add orange juice concentrate, lemonade concentrate, or strawberry and 2 cups cold water. Chill in refrigerator.
2. When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze or 24 hours.
3. To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.

The history of the Dutch Pot

Having a Dutch pot is a staple of the Jamaican family. The Dutch Pot dates back to the Iron-Age. This was when man was experimenting in casting iron and creating all kinds of vessels, for a variety of reasons.

The Dutch Pot first arrived from the Netherlands, along with the explores in the Mid 1600's. The tribal Africans saw these pots and seeing the uses, traded animal hides and other things for them.

The Dutch Pot made from aluminium scraps and river sand is today manufactured by Carib Metals from Falmouth, Trelawny.

Made from aluminium scraps and river sand, the Dutch pot is today manufactured by Carib Metals, in the 18th century commercial capital of Falmouth, Trelawny. The Dutch Pot is the only way to do authentic Jamaican cooking. It is because the heat and temperature is consistent. This causes the food to cook evenly and not burn.

Jamaican Fruits

One thing Jamaica has in abundance is fruits. Well this is true for any tropical island. I always love it when I visit other countries and I find the same kind of fruits. Growing up, everything that could be "juiced" was juiced. My favorite was "Mango Juice." There is nothing like fresh squeezed mango.

One interesting fruit is the "Ackee." I guess it is like a "tomato." It doesn't fit in the fruit category but it is described as a fruit.

Breadfruit






Carambola




Custard Apple





Guinep






You can find information about this an more fruits at:

www.jamaicans.com/cooking/foods/fruitglossary.shtml

Da real Jerk chicken mon

Over the years I have posted many Jerk Chicken dishes. This one is really good. This gentlemen went to great pains to make sure it was indeed, "authentic." Yawd cooking at its best mon!

Jamaican Cheesy Corn

This is a perfect blend of Jamaican cheese and Jamaican corn. It makes a great Jamaican appetizer recipe, that can be prepared easily and served to wow you family and guests with the authentic Jamaican taste.

Ingredients

1 cup flour, sifted
2 eggs
2 tbsp granulated sugar
2 tbsp salt.
¾ cup Jamaican cornmeal
1 cup milk
½ cup Jamaican onion, minced
6 Jamaican frankfurters
1tbsp prepared mustard
1 tbsp salad oil
2 cups Tastee Jamaican cheese, shredded
1 cup Tastee Jamaican cheese, diced
½ cup Jamaican corn oil

PREPARATION

Sift flour, cornmeal, baking powder and salt into a bowl. Stir in sugar.
Combine milk, eggs, ½ cup oil and Jamaican onions thoroughly. Add diced Jamaican cheese.
Add dry Jamaican ingredients and stir just enough to dampen the mixture.
Turn the mixture into a 36 cm baking dish.
Cut four slashes ½ cm deep in each Jamaican frank furthers. Place Jamaican frank furthers with cut side up in a row on top of batter.
Bake for 20 minutes at 375degrees, then brush with combined mustard and 1 tablespoon oil. Add shredded Jamaican cheese on top.
Bake for an additional 20 minutes or until a skewer inserted comes out clean.
Cut into six servings with Jamaican frank furthers in the centre of each. Serve with a hot Jamaican barbecue sauce or Jamaican tomato sauce.

You can use "sharp cheddar" cheese (if you don't have any Tastee Cheese on hand).

Jamaican Chocolate Cake

I love chocolate. That is my weakness. Allspice gives a unique and wonderful flavor to chocolate cake. I know what you are thinking. Isn't allspice used in Jerk seasoning as well? Yup..that is why they call it ALLSPICE..it has so many combined spices it can give all dishes a unique flavor.

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.

Asian Style Jerked Snapper

Whew! lots of stuff going on in this dish. You have the spices, Asian style cuisine and for course the island ting mon! Jamaica has so many people of various cultures that inhabit the island that of course that is where the melting pot of taste come from.

I have snapper here as the fish, but realistically any fish can be jerked.

So try this wonderful fish recipe with maybe some "fresh fruit punch" or a refreshing tropical drink

This is not just a summer recipe. I use the oven for grilling too.

Ingredients:

• 4 scallions, diced
• 3 garlic cloves, diced
• 2 tablespoons Jerk Rub
• Zest of 2 lemons
• 2 red snappers (about 2 pounds each) gutted with heads left on
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil

Directions:
Prepare a fire in the grill, and be sure to grease the grid itself. Mix the scallions, half the garlic, 1 tablespoon of the Jerk Rub, and the lemon zest in a bowl. Spread half of this mixture inside each of the snappers. Mix together the remaining garlic and 1 tablespoon Jerk Rub, as well as the lemon juice, soy sauce, and olive oil as a baste for the fish.
When the coals are white hot, place the fish on the grill. Baste several times during cooking. Grill the fish until just done, 8 to 10 minutes a side.

Serve hot with rice.

Jamaican Bully Beef

Jamaican Bully Beef what is that?..lol Is it some authentic island dish. Actually Bully beef is simply "corn beef" in jamaica. (above picture is a bully beef sandwich and some mango juice). It is usually beef that cured or pickled in brine. Common name used in both the UK and in Canada.

Some people in Jamaica call it the "Poor man's" meal. However, I use to heat it up and eat it with rice.

Below is a popular way of preparing it in Jamaica. Enjoy,

INGREDIENTS :

• 1 can corned beef
• 1 medium onion (sliced)
• 2 sprigs fresh thyme
• 1 medium ripe tomato (chopped)
• 2 stalks scallion (chopped)
• 1 scotch bonnet pepper (de-seed and chopped)
• 1 tablespoon vegetable oil or coconut oil

Directions:

:

1. Heat oil in a heavy bottomed frying pan (skillet) over moderate heat.
2. Add onions, garlic (optional) and scotch bonnet to frying pan. Sauté for approx 1-2 mins.
3. Add thyme and corned beef. Turn down heat to medium- low and stir until cooked.
4. Add onions, garlic and chopped scotch bonnet in frying pan
5. Add chopped tomatoes, scallions, and browning (optional), stir well and cook for another 3 minutes. Use paper towels to absorb the extra vegetable oil, if any.
6. Bully Beef is usually served for breakfast with Johnny Cakes, boiled green bananas or toast. It can also be served with white rice.(Serves 4)

Vegetarian Curry Dish

This dish is for some folks who are in a hurry. I love vegetables and sometimes I don't have the time to set and prepare a "heavy" meal. You know the ones with all the trimmings. So here is a hearty quick pick me up.

CURRIED VEGETABLE PLATTER

1 lb. green beans 3 lg. yellow squash 3 lg. cucumbers (do not peel) 3 lg. red peppers 3 lg. green peppers 1/4 c. peanut or vegetable oil 1 med. onion, chopped (1/2 c.) 1 clove garlic, minced 1 tbsp. curry powder (can use less) 1 can (16 oz.) pineapple chunks in natural liquid 1 tsp. salt Trim green beans and cut into 2 inch pieces. Trim yellow squash and slice; trim cucumbers and slice. Halve, seed and cut red and green peppers into cubes. Pack vegetables in plastic bags and refrigerate until ready to stir fry. Heat oil in a large kettle or wok, stir fry each vegetable for 3 minutes. Remove with a slotted spoon. Saute onion and garlic in oil until soft; stir in curry powder and cook 2 minutes. Add pineapple chunks and liquid and salt and bring to boiling. Return vegetables to kettle and return to boiling. Lower temperature; cover pan. Cook 10 minutes, or until crispy tender.

Jamaica Plantains in Red Wine Sauce

Plaintains are a Jamaican specialty. It is like the "bread" in most meals. Here is a great recipe to go with your rice an peas an any meat dish.
Ingredients

½ cup granulated sugar
½ tsp Jamaican cinnamon
½ cup Olive oil
1 cup Red wine
4 large Ripe Jamaican Plantains
Preparation

Heat the oven to 350 degrees. Then remove the skin from the Jamaican plantains and
slice them lengthwise in halves. In a large sauce pan, heat oil and add Jamaican
plantains. Cook the plantains until browned on each side. Remove them to a baking
dish and sprinkle sugar over all. Add Jamaican cinnamon and cover with red wine.
Bake for 30 minutes

Saint Ann Ackee Cake

I want to dedicate this recipe to a good friend of mine. He is a cool friend, but now sure if I am going to try this one...lol

Ingredients

1/2 cup of sugar
1/4 cup of whipped cream
1 can of ackee or fresh ackee boiled and mashed(puree it)
1/2 cup of gelatin melted

Method



1. Cover the eight-inch moulds with aluminum foil and place plain cake in the mould.
2. Puree the ackee and set aside.
3. Make a meringue with egg whites and sugar.
4. Add the melted gelatin in the meringue.
5. While mixing add the ackee puree.
6. Fold with whipped cream.
7. Pour the mixture in the preparation moulds and freeze until set.


I haven't tried this dish, but I guess it might taste alright

History of the Scotch Bonnet Pepper

Scotch Bonnet Pepper is what I term the "essential" spice in most Caribbean dishes. Its hot, aromatic flavor lends a spark to the tongue and brightens up most dishes.

According to Wikipedia- The Scotch Bonnet (Capsicum chinense Jacq.) is a variety of chilli pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands, it is named for its resemblance to a Tam o'shanter. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison most jalapeños have a heat rating of 2,500 to 8,000 on the Scoville scale

The "cousin" of the Scotch Bonnet Pepper is the Habanero pepper. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour.

Global Destinations has this excellent Scotch Bonnet Sauce you can make homeade.

1 tablespoon vegetable oil2 onions, diced2 ripe mangoes or pawpaws (papayas), skinned, seeded, and diced to 1/2 inch6 carrots, diced2 cho-cho squashes, peeled and diced12 pimento (allspice) berries10 whole black peppercorns4 thyme sprigs1 ounce ginger root, finely diced1/2 cup sugar8 to 12 Scotch bonnets1/4 cup cane or cider vinegar

more...

Curry Goat Dish from the U.K

Here is a very simply Curry Goat dish. I found this recipe on Youtube, enjoy.

Jamaican Ackee and Crab Crusted Grouper

Many groupers are important food fish, and some of them are now farmed. Unlike most other fish species which are chilled or frozen, groupers are generally sold alive in markets. Any species are popular fish for sea-angling. Some species are small enough to be kept in aquaria, though even the small species are inclined to grow rapidly. (this is Wikipedia's description) My description is it takes good.

The combination of the popular Ackee and the grouper fish make a wonderful dish. Jamaicans know we can eat this type of cooking for dinner and for breakfast. This recipe is a bit long, but sometimes things done slowly have the best taste.


Fresh Ackee at the market

Recipe:
Ackee & Crab Crusted Grouper
• 1 oz ackee
• 1 oz crab meat
• 1/2 cup rum
• 7 oz grouper
• 1 oz tamarind
• 1 stick cinnamon
• 1/2 oz onion
• 1/2 oz garlic
• 1 oz butter
• 3 oz plantain, chopped
• Salt and pepper to taste
• Nutmeg to taste
• 2 tablespoon glace for sauce (this is a term for stock, can use stock or 2 Tbsp of instant gravy)
• Optional: 1/2 oz country pepper (similar to bell pepper but hotter)
• Optional: flour tortilla and lime to garnish

Steaming Liquor
• 1/2 cup of wine
• 3 oz butter
• 2 bay leaves

Jerk Sauce
• 1 oz ginger, freshly grated
• 1 branch thyme
• 1 Tbsp honey

Coconut Rundown
• 1/2 oz onion
• 1/2 oz garlic
• 1/2 cup coconut milk, unsweetened
• 1 branch thyme
• 2 oz assortment of fresh bell pepper
• Salt and pepper to taste
• Optional: 1/2 oz country pepper (similar to a bell pepper but hotter)

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Directions

1. Season grouper using half of the country pepper, and all of the tamarind, and cinnamon and leave to soak overnight in a separate container

2. The next day, sear the grouper and set aside

3. The next day, season ackee and crab with salt and pepper to taste

4. Add the rum and marinate the ackee and crab (marinate for 30 minutes)

5. Make the Coconut Rundown (see instructions below)

6. Use the Steaming Liquor to steam grouper: take some foil (8" square), butter this and place in the fish, add 1/2 cup of wine and bay leaves, close the foil and place in moderate oven (the grouper needs to sit in a small pool of cooking liquor within the foil)

7. Make Jerk Sauce (see instructions below); add rum to taste and add glace, boil (do not boil too much, this will make it salty)

8. In a separate pan sauté the onion and garlic, add plantains, butter, and salt and pepper to taste

9. To serve, splash plate with Jerk Sauce

10. Place plantain and onions on a plate with grouper

11. Pour Coconut Rundown over the grouper

12. Top plate with the ackee and crab mixture

13. Place plate under grill or broiler and brown slightly prior to serving

Coconut Rundown Instructions

1. Sauté onions and garlic and peppers

2. Add thyme; pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)

3. Add coconut milk and simmer

4. Add country pepper and season with salt and pepper to taste

Jerk Sauce Instructions

1. Mix ginger and honey together

2. Pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)

3. Add thyme to mix

Jamaican Music Video I did

Jamaican Foods at Penn Relay

Jamaican Lady sells food at Penn Relay at Pennsylvania.

Brown Stew Fish Recipe

This is another recipe I found for Brown Stew Fish at Jamaica Travel and Culture.

Earth Day Dish-Jamaican Spinach Soup

Okay, strictly "Green" food for this Earth Day.

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger root, minced
• 1 tablespoon turbinado sugar
• 2 teaspoons sea salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 2 potatoes, peeled and diced
• 4 cups chopped zucchini
• 6 cups vegetable stock
• 1 pinch cayenne pepper
• 1 cup chopped fresh spinach
• 1/2 red bell pepper, minced

Directions

1. Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
2. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.

Fish Baked in Banana Leaves

If you are not able to get banana leaves, then substitute with parchment paper. This is a wonderful recipe.

Banana leaves or parchment paper
Salt and Pepper to taste
6 6-8 ozs fillets of grouper, snapper or any fish that is very firm
2 tomatoes, peel seeded and chopped
1/4 cup chopped scallion (green onions)
1/2 cup of coconut cream
A sprig of thyme
Couple of pimento seeds (about 4)

Method

Heat the oven to 400 degrees. Cut the banana leaves into rectangles, large enough to fold over the fish or cut the parchment paper the same. Sear the leaves (hold over a flame) over a glass flame, until they are limp and pliable. (do not sear parchment paper if you are using that)

Place each fillet on a piece of banana leaf, parchment paper, or foil. sprinkle the fish with the salt and pepper, chopped tomato and chopped (scallion) green onion. (i add regular onion too). Spoon on some coconut cream. Fold the warapping to enclose the fish and fillings and seal the edges by folding over twice. Fold over the ends in the same way. (if using banana leaves ties with string).

Bake each packet for about 10 to 15 minutes. Everyone you serve can have their own little fish bundle.