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.

Best part of the OX is the tail-Oxtail Stew

Historically I think the ox tails were given to the slaves after the cow was slaughtered. Making a good ox tail stew involves slow cooking it. This means using a pressure cooker or even a crock pot. You typically season the ox tail with browning, which you can now buy at the store. If you can't buy it at the store you can make it yourself using a burned-sugar technique that makes it have a caramel like taste.


Ingredients

3 tbsp canola or peanut oil
2 lb oxtails (cut into 2" pieces )
Kosher salt and freshly ground pepper to taste
3 tbsp tomato paste
1 tbs of minced ginger
1 rib of celery
1 small carrot chopped
2 large yellow onions chopped
2 tbs flour
4 cups of beef stock (you can buy organic in some stores)
1 tbs
 of whole allspice berries
4 sprigs of thyme
2 scotch bonnet peppers (habanaero chilies)
2 tbs of light brown sugar
scallions chopped

Directions

Heat the oil in an 8 quart Dutch oven pot or cast iron pot. Then season oxtails with salt and pepper. ( I marinate mine overnight with browning and salt and pepper). When oil is hot add oxttails, turning once until golden brown (about 5 mins). Transfer to plate and set it aside. Then add the other ingriedients to the pots stir the flour in gradually until mixture is smooth. Return the oxtails to pot. DO NOT BURST OPEN the scotch bonnet peppers (place them in whole). Add a little water if too thich and cook on medium-low to low heat for 1-2 hours

Serves 6 with white rice

Jamaican candy and sweet treats

Jamaicans love their sweets too mon. Growing up in Jamaica I loved the variety in the candies on the island. Coconut was incorporated in many of our sweets. We had rum fudge (of course that was for the adults), coconut drops and my favorite tamarind balls. Busta, (a hard confectionery sweet), was named that way because it really could bust your jaw when you tried to bit into it. Gizzada (another coconut treat) was also popular. Who could forget paradise plum

Here is a recipe for Ginger Candy (made with chopped coconut)

Ingredients 

vegetable oil
2 cups of chopped coconut (I leave the brown part on)
2 cups of brown sugar
1/4 cup of water
2-3 tbl spoon grated fresh ginger
1 teaspoon of white sugar
a little allspice for flavor. use about 1/2 a teaspoon
1/4 cup of water (

Spread light coating of the oil on a baking sheet. Put all the remaining ingredients in a saucepan. Stir on low flame until the sugar dissolves and mixture starts boiling. If you have a candy thermometer attach to side of pan. When mixture thickens and thermometer says 295 remove pan from the heat. Quickly spoon the mixture (2 tbs) unto baking sheet. spacing as needed. let cool and get firm. Some people use wax paper and spray the vegetable oil on that.

Easy Fried Curry Chicken Wings

FRIED CURRY CHICKEN WINGS

1 lb. chicken Wings

1/4 tsp. salt

1/4 tsp. pepper

2 tbsp. curry powder

3 tbsp. flour  

Wash chicken wings and sprinkle with salt and pepper  Then sprinkle curry powder over chicken. Rub together. Make sure you are wearing gloves. Dip chicken into a bowl of flour and deep fry until golden brown. It should serve 4 people.

What is Bammy

 Early Sunday morning you can find many Jamaican families eating traditional ackee and saltfish, boiled green banana, bammy or breadfruit.

So what is bammy. Bammy is a type of flatbread made from cassava. The native Arawak Indians (Jamaica's original inhabitants) used these in many of their meals. When wheat flour began importation into Jamaica many Jamaicans got away from using this as a staple in their diet.

It is reported that the United Nations and the Jamaican government established a program to revive bammy production. It is now marketed as a modern accessible food product.

How to make bammy?

1. grate cassava (or you can find it grated in many stores and sold frozen)
2. place the grated cassava in cheese cloth or muslin cloth and drain the liquid into a container and add salt.
3. Then gather cassava and press about one cup into a greased frying pan
4. Cook over moderate heat, turn when the edges shrink (about 10 minutes)
5. Soak the bammies in coconut milk for about 5 minutes until they absorb the mixture
6. put more oil in the frying pan , let it get to frying temperature and fry until light brown

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.

Scotch Bonnet Pepper

Scotch Bonnet Pepper

The first main ingredient of jerk seasoning is Scotch bonnet chile pepper, a variety of the habanero, so named for the shape of the pepper which resembles a Scotch tam or hat. This pepper ranges in color from green to yellow to red, often mixed depending on the ripeness of the pepper. The purpose of the pepper was originally found out by the many pirates that use to plunder many of the Caribbean islands. The found that after a heavy spicy meal, that when they bit into this pepper (and I don't know how they did that), that it actually helped indigestion.

Jamaican Roast Fish

I found this wonderful recipe on Jamaicans.com   I love Roast Fish.

INGREDIENTS :

• 4 small whole gutted doctor fish or turbit/turbot (some times spelt terbit)(you can use any small fish)



• 2 small onions  



• 3 sprigs scallions  



• 6 sprigs thyme  



• 10 pimentos  



• 1 table spoon salt  



• 1 table spoon pepper  



• 1 garlic  



• 2 scotch bonnet pepper  



• 1/4 cup pick a pepper sauce  



• aluminum foil paper  



• Wash fish with cold salt water or vinegar.  

METHOD:

1. Wash fish in with vinigar and water  



2. Pour picka-peppa into bowl  



3. Dice up onion, thyme, escallions, scotch bonnet pepper, garlic & combine  



4. Add salt, pepper, pimento  



5. Combine all and mix in the bowl of picka-pepper sauce  



6. Dry and place each fish on a sheet of foil  



7. Stuff each fish with the seasoning mixture & wrap completgly in foil  



8. Roast on open grill for 30 minutes or in an oven at 350 degrees for 40 minutes.  



9. Serves 4  

*If you can't get pick-a-peppa sauce you can use Worcestershire sauce, with a little bit of sugar.

Sunday dinner

Sunday dinner is a big thing in Jamaica. It stems from history where Sunday was the one day the  master gave their slaves some rest. Generally it would be a small breakfast because everyone knew the meal was large.

I am having my Sunday dinner today because I have to work. The rice and peas is a staple in many homes.

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 Seafood

This is great dish to eat anytime of the year. I love seafood (those of you that have been following me probably know that already). This recipe calls for "vegetable oil," but I used canola oil instead.

Ingredients

2 tsp canola oil
raw prawns 1 lb (deveined and peeled)
2 bunches of green oinions (scallions)
1 garlic clove chopped
1 small habenero pepper (scotch bonnet) -use a green chili for less spicy
1 inch piece of fresh ginger, peeled and cut into sticks
5 fluid oz of white wine
5 fluid oz of cream of coconut
4 oz shitake mushrooms
salt and pepper to taste

Method

Heat a large skillet or if you have a wok it will work better, add oil. When oil is hot (almost smoking) then add the prawns and stir or about 5 minutes. Remove the prawns (keep warm in a low heat oven). Add the mushrooms, stir for about 3 minutes, remove and add to prawns to plate in oven. add the wine and coconut milk to the skillet. Let this mixture boil for about 5 minutes. reduce the heat. Return the prawns and mushrooms to the this mixture,stirring occasionally. Stir in the other seasonings. add salt and pepper to taste. (do notbreak open the scotch bonnet (habenero pepper) in the skillet). If you choose to use the sliced chillies then add to taste for spiceness.

Serve with cooked rice

Long Time Gal Mi Nevah Seen Ya

It has been quite awhile since I have been on this site. I am back after a series of health issues. This week is Thanksgiving week (Thursday) and many Jamaicans do celebrate Thanksgiving, even though it is an American holiday.

I found an interesting way to do this on youtube. The author, Mar-see-yah has a fun way of cooking. I hope you enjoy.

Jamaican Glazed Ham

Ham is something I feel you can eat anytime. It doesn't have to take a special holiday. One thing that is indeed a treat on the island is ham. Traditionally it is mostly a "holiday" thing, but as Jamaica is becoming more Westernized it is something that can be found in the shopping markets all the time.



1 lb. (5 kgs) ham
1 bottle marmalade
2 tsps. grated orange rind
2 cups fresh orange segments
5 medium ripe bananas
2 Tbsps. fresh lime juice
1/4 cup lightly packed brown sugar
15 whole cloves
2 Tbsps. vinegar
1 lb. (5 kgs) ham
1 bottle marmalade
2 tsps. grated orange rind
2 cups fresh orange segments
5 medium ripe bananas
2 Tbsps. fresh lime juice
1/4 cup lightly packed brown sugar
15 whole cloves
2 Tbsps. vinegar


Directions
Bake ham in preheated oven at 180°C / 350°F, (15 minutes for each pound).
In a saucepan over low heat, heat marmalade until it is of a syrupy consistency.
Stir constantly with a wooden spoon, remove marmalade from heat and blend in orange segments, banana slices and lime juice.
Spoon mixture over ham 15 minutes before it is finished baking.
In a separate bowl, combine the brown sugar and vinegar, brush this over ham. Bake ham for a further 15-20 minutes.

Source: Caribbean Choice

Jamaican Christmas Cake- Fruitcake

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.

Mango Colada Punch

Mango is a popular fruit throughout the many countries. This refreshing drink has quite a kick if you add the right alcohol content. I believe any alcoholic beverage can be used, but in this one rum was used.


Recipe

1 large ripe mango, peeled and sliced ½ cup pineapple juice 6 tablespoons Cruzan light rum, or other light rum 2 tablespoons Coco Lopez (condensed coconut milk) 2 cups crushed ice 4 teaspoons Appleton’s dark rum, or other dark rum (I used Meyers) 2 maraschino cherries 2 wedges fresh lime

Method:
Blend the mango, pineapple juice, light rum, coconut milk, and ice in an electric blender until smooth.
Pour the drink into 2 tall glasses and pour 2 teaspoons of the dark rum into each glass. Garnish with the cherries and lime wedges.

Jamaican Thanksgiving- Happy Thanksgiving

Many people think that Jamaicans do not celebrate Thanksgiving. We do indeed celebrate holidays. Not in the traditional sense of Americans, but Jamaica has adopted many Western Ways. This year we made Deep Fried Jerk Turkey.

It was really cold outside, my area is experiencing a cold front. I didn't capture the picture where they injected the turkey with the seasonings, but I will post the recipe for those who would like to try it. I hope one day we can get an indoor turkey fryer.

Recipe

The marinade to inject in the Turkey

For the marinade- to inject

• 2 cups finely chopped scallion
• 2 Scotch bonnet or habañero chilies, seeded and minced (wear rubber gloves)
• 2 tablespoons fresh lime juice
• 5 teaspoons ground allspice
• 2 garlic cloves, chopped
• 1 tablespoon salt
• 2 teaspoons sugar
• 1 teaspoon cinnamon

( I blend these ingredients in the blender, adding a little cider juice adds a really nice flavor- just a little  bit).

Additional Ingredients

• 2 cups butter
• 1/4 cup onion juice
• 1/4 cup garlic juice
• 2 tablespoons ground black pepper
• 7 fluid ounces beer
• 3 gallons peanut oil for frying, or as needed
• 1 (12 pound) whole turkey, neck and giblets removed

Cooking Method

*Allow your turkey to thaw completely!  THIS IS VERY IMPORTANT!  This is what causes all those horrible grease fires you see on TV.*

Always test your turkey fryer thermometer before you attempt to fry your turkey 

It usually takes 2 days to completely defrost my medium size turkey in the refrigerator.Inject throughout the bird while still warm.

You'll want to inject about 1-2 ounces of marinade into each breast and each thigh, as well as about .75 to 1 ounce of marinade into each drumstick.You want to inject your turkey at least 30 minutes before deep frying

Combine the butter, onion, garlic, black pepper, beer and rub on outside of turkey.  (Let sit for couple of hours or  overnight in the refrigerator).

Take out the refrigerator and lightly pat it dry.

When the oil reaches 375 degrees F., pat the turkey dry again,  If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.

Check the temperature of the oil. When the oil reaches 390 degrees F., carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). 

Allow to rest awhile before you carve it. Usually about 20-25 minutes.

Jamaican Coconut Seafood

This is great dish to eat anytime of the year. I love seafood (those of you that have been following me probably know that already). This recipe calls for "vegetable oil," but I used canola oil instead.

Ingredients

2 tsp canola oil
raw prawns 1 lb (deveined and peeled)
2 bunches of green oinions (scallions)
1 garlic clove chopped
1 small habenero pepper (scotch bonnet) -use a green chili for less spicy
1 inch piece of fresh ginger, peeled and cut into sticks
5 fluid oz of white wine
5 fluid oz of cream of coconut
4 oz shitake mushrooms
salt and pepper to taste

Method

Heat a large skillet or if you have a wok it will work better, add oil. When oil is hot (almost smoking) then add the prawns and stir or about 5 minutes. Remove the prawns (keep warm in a low heat oven). Add the mushrooms, stir for about 3 minutes, remove and add to prawns to plate in oven. add the wine and coconut milk to the skillet. Let this mixture boil for about 5 minutes. reduce the heat. Return the prawns and mushrooms to the this mixture,stirring occasionally. Stir in the other seasonings. add salt and pepper to taste. (do notbreak open the scotch bonnet (habenero pepper) in the skillet). If you choose to use the sliced chillies then add to taste for spiceness.

Serve with cooked rice

Jamaican Stew Beef

This is one of those recipes that will mek yuh slap yuh madda! Nothing like the one pot meals

INGREDIENTS:

• 2 cups red peas
• ½ lb salt beef
• 1 lb stew beef (you also can use pigs-tail if you like)
• 1 scotch bonnet pepper
• 2 stalk scallion
• 3 sprig thyme
• 2 cups coconut milk (or 1/4 box)
• 6 pimento seed
• 3 cloves garlic
• salt and pepper to taste
• spinners (See Recipe Below)

METHOD / DIRECTIONS:

Boil and drain salt beef twice, in a medium size pan. Place peas, meat and garlic together in the pan, boil until peas are tender, about 1 ½ hour. Add coconut cream, spinners, and seasoning, cook for about an hour. Season to taste. Thicken the mix with 3 tablespoons of flour combined with 1/4 cup water. Strain the mixture into the stew. Boil until it thickens. Serve with rice.