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

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 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

Patty is not Patty, without Coco Bread

Their is nothing more enjoyable then Patty and Coco Bread. The two go together like milk and cookies.

Ingredients

• 2 packets of yeast
• 1 tsp sugar
• 2 fl oz of warm water
• 1.5 tsp 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.

Fried Jerk Chicken

INGREDIENTS:

• 1-Cup Buttermilk
• ⅔ cup Red Stripe Beer
• 8 Drumsticks
• 1 cup yellow Cornmeal
• 1 Cup all Purpose Flour
• ½ cup cornstarch
• ½ cup Dry Jerk Seasoning
• 1 Tablespoon Paprika
• 2 Tablespoon salt
• 2 tablespoons black pepper
• Vegetable or Peanut Oil for frying

METHOD:

1. Combine the Red Stripe Beer and Cup Buttermilk in a large glass bowl.
2. Add Chicken to the bowl and marinate in the refrigerator for 2 hours.
3. Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine.
4. Drain the chicken and discard the marinade.
5. Toss the Chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this.
6. Place the breaded chicken on a large baking sheet lined with wax paper. Be sure they do not touch each other. Place in the refrigerator for 30 minutes.
7. Pour oil in 2-3 inch deep skillet. Heat oil to approx 355f (check with frying thermometer).
8. Add the chicken 2 at a time. Fry each for about 4 minutes on each side or until they are golden brown
9. Remove each piece of chicken and place on paper towel to drain oil. Transfer to an oven safe platter once oil is drained.
10. Place in an oven set at 200f to keep warm. Once all the chicken is cooked, it is best to serve immediately.

Bob Marley Drinks

Bob Marley Jello Shots




Bob Marley Drink



Rum:How To Make A Bob Marley Cocktail

Bob Marley Shooters

Source: videojug

Bow Tie Noodles and Jerk Chicken

Okay, someone told me the other day that Jamaicans do not eat pasta. WHAT? It is not an official dish, but Jamaicans pretty much eat any kind of food. Here is a really simply Pasta Dish with some authentic Jerk chicken thrown in...

enjoy..




Directions

• boneless chicken breast halves (or you can use thigh meat)
  
• 2 teaspoons jerk sauce (click on recipe in the preparation section)
  
• 1 (12 ounce) package uncooked bowtie noodles
  
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup chicken stock
• 1/2 cup dry white wine
• salt and pepper to taste
• 1/2 cup heavy whipping cream

Preparation

1. Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, soft and drain .
2. . Grill chicken 8 to 10 minutes on each side, until juices run clear.
3. Heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk sauce, white wine,
   
4. juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
5. Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken.

You can sprinkle some Parmesan cheese on top the noodles if you like

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)

Curry Goat Dish from the U.K

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

Jamaican Appetizer-Ackee Dip

Ackee is part of Jamaica's rich culture. Our National Dish is Ackee and Saltfish. I found this wonderful recipe on Jamaicans.com.

It is an Ackee Dip.

INGREDIENTS :

• 2 Cups boiled ackee
• 2 ½ tbsps grated cheddar cheese
• 2 table spoons onion
• ½ tsp lemon juice
• Salt and hot pepper to taste

METHOD:

1. Mash ackee
2. Combine and mix with other ingredients
3. Chill in the refrigerator for 2-3 hours before serve
4. Serve on Jamaican crackers or crumpets.

Cassava Bread

This goes great with many gravy dishes

Ingredients

1 cup fresh cassava meal
2 tablespoons counter flour
1 teaspoon baking powder
1 tablespoon sugar
1 tablespoon vegetable oil
1/3 cup milk
1 tablespoon lime juice
1 egg

DIRECTIONS

1. Mix together all the dry ingredients in a large bowl then add egg and milk to produce a thick batter. Stir in oil and lime juice.
2. Pour one half of batter into well greased non-stick frying pan.
3. Cook on moderate heat for about 5 minutes. Turn and cook for a further 5 minutes.

Jamaican Music Video I did

Interesting Jamaican Meatloaf Recipe

I found this interesting Meatloaf recipe at Jamaica Travel and Culture.

Ingredients - coco bread casing 2 packets yeast
1 tsp sugar
1/4 cup warm water
1 medium egg
1 cup warm milk
1 tsp salt
3.5 cups white flour
1/2 cup melted butter

Ingredients - filling

1lb ground beef
1 medium onion
4 scallion (or 1 more medium onion)
2 stalks fresh thyme or 2 tsps ground thyme
1/2 cup breadcrumbs
1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
2 cloves garlic
1 cup water
1 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp sugar
1 teaspoon nutmeg

Preparation - coco bread casing

Follow the instructions for making coco bread, up to the point where you roll out the dough

Preparation - filling

Follow the instructions for making the filling for patties.

Combining the coco bread and the filling

Place 1 tablespoon of the filling on one side of each dough circle










Moisten the edges of each meatloaf with water and fold pastry over to make a crescent shape.
Seal the edge of each meatloaf by crimping with a fork

Cooking

Preheat your oven to 425 degrees.
Place folded pieces on a well greased sheet and place on the bottom rack of the oven.
Bake until golden brown (this should take around 15 minutes).

Steamed Cabbage-Jamaican Style

I have been neglecting my sites for awhile, due to my moving again. However, like my life right now(fast paced) I found something quick and easy to prepare.

INGREDIENTS :

• 1 medium cabbage
• 2 tablespoon margarine
• 1 scotch bonnet pepper (cut up and add for spicy)
• 2 sprig tyme
• 1 crushed garlic or 2 teaspoons garlic powder
• 2 or 3 small slices of a sweet green pepper.
• 1 medium chopped onion or 2 table spoon onion powder
• black pepper
• salt to taste
• 1/4 cup water

METHOD:

1. Wash cabbage
2. Cut up/slice cabbage leaves in pieces.
3. Sauté onion, garlic, pepper, tyme in margarine.
4. Add cut up cabbage water and stir.
5. Cover saucepan and cook cabbage are tender.
6. Add whole scotch bonnet pepper
7. Sprinkle with pepper and salt.
8. Simmer then serve with avocado pear.

source: Jamaicans.com

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.

Red Pea Soup

I found this recipe courtesy of Jamaica Travel and Culture. This is a soup that can be eaten all year long. You can use many substitute as the meat in this dish.

Chicken and Papaya Stir Fry

This is not a contemporary "Jamaican dish" but it does have a fun flavor. If you like Papaya then you will love this dish.

2 tablespoon vegetable oil
1 chopped onion
1 garlic clove,minced
1 tablespoon minced peeled gingeroot
1 red bell pepper, chopped
1 yellow, orange, or green pepper
chopped
2 1/2 lbs boned, skinned chicken
breasts, cut it up
1 tsp salt
1/4 tsp ground black pepper
1 dash habanero sauce
1 tsp paprika
1 tsp white wine vinegar
1/4 tsp cumin
1 cup 1 inch papaya cubes (use fresh papaya if possible)

In large skillet, heat 1 tablespoon oil over medium high heat. Add onions, garlic, ginger, and peppers.Then stir fry for about 3 minutes. Remove the vegetables an set aside.
Add the remaining 1 tablespoon oil to the pan. Next add the chicken and all other ingredients (except the Papaya). Stir fry until the chicken is cooked through and lightly browned. Add the vegetables and papaya, continue stirring for about 5 minutes. Serve with white rice

Rum Chocolate Cheesecake

This is a really rich dessert. The addition of rum to cheesecake really brings the cheese cake to a whole new dimension.

Chocolate Almond Crust (if you don't feel like going through this step just get a ready made graham cracker crust and add some almond flavoring)

1/2 cups chocolate cookie crumbs
6 tbs melted butter
1/2 cup chopped almonds
2 tbs sugar

Filling:
8 ozs cream cheese
1/2 cups sour cream
6 tbs sugar
1 tsp vanilla extract
1/4 cup rum (white rum will be true strong, Appleton special will work)
1 package of unflavored gelatin
8 ozs semi sweet chocolate chips melted

Directions

Blend all the crust ingredients together. Press mixture on the bottom and 1 inch up n the sides of a 10 inch pie pan. Bake for at least 8 minutes. Let crust cool.

Beat the cream cheese, sour cream, sugar and vanilla together. Put the rum into the top of a double boiler or a heat proof bowl, sprinkle on the gelatin, and let it soften for at least 1o minutes.
Stir the gelatin mixture over simmering water until the gelatin dissolves. Beat the solution into the cream cheese mixture. Beat in the melted chocolate. Pour the mixture into the prepared crust and refrigerate the cake until the filing is firm.
Garnis with grated chocolate .

Jamaican Pork Pot Roast

This recipe is coming to you by way of Jamaica Cooking. It is pot roast loin of pork. Pork is not one of the main staples of Jamaica, but it is more eaten in the countryside then in Kingston. It will never take the place of Goat meat.

3 lb. loin of pork boned, skinned, rolled and tied 275ml chicken stock 1/2 cup of red wine Olive oil for frying 1/4 cup of butter salt black pepper to taste 15g pack of thyme 2 medium onions, sliced 2 garlic cloves, sliced 3 tablespoons creme fraiche 6 figs quartered Directions Preheat oven to 200°C, 400°F. Roll the pork in the seasoning and thyme. Place pork in frying pan and fry off the onions and garlic in a couple of lugs of olive oil. Cook on medium heat for roughly 4 minutes until softened and tender. Push the onions to one side, add 1/4 cup of butter and fry off the pork until lightly brown. Add the quartered figs and 1/4 cup of wine, mix with the onions, add the rest of the butter, and cover with an appropriately sized piece of wet greaseproof paper. Cook in the preheated oven for 45 minutes to 1 hour. After 20 minutes, turn the pork in the juices and add the other 1/4 cup of wine. When the pork is cooked remove to a plate and allow to rest for 15 minutes before slicing. Whilst waiting, finish the sauce by adding the chicken stock and simmer for 10 minutes. Check the seasoning and add the creme fraiche. Slice the pork as thinly as you want and serve with the sauce.

Jamaican Crab Backs

This recipe is from "GetJamaica.com"

On any given Sunday you can see Portmore residents ( a town in Jamaica) with bags catching large land crabs. This is a delicious Portmore recipe.

INGREDIENTS
¼ tsp salt
¼ tsp black pepper
3 slices of hard dough bread
2 tomatoes chopped
3 stalks escallion finely chopped
1 cup milk
2 tbsp margarine
1 lg chopped onion
½ cup bread crumbs
8 large crabs


PREPARATION

After boiling crabs extract crabmeat from claws and clean crab backs and reserve the shells.
Soak the bread slices in milk and add onion, scallions, tomatoes, black pepper, salt and crabmeat.
After mixing well place the crab mixture in the crab back shells.
Preheat the oven to approximately 375 Degrees then add crab backs for 20 minutes.
Serve hot.