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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.
I found this wonderful recipe on Jamaicans.com I love Roast Fish.
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!
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
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
This is one of those recipes that will mek yuh slap yuh madda! Nothing like the one pot meals
INGREDIENTS:
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.
I hate when folks try and bully you into something. Sadly, when things start growing people's eyes look like saucers as they see profit. I just am not going to pay $50 to have no sponsors on my ads. I love the blogs I have been able to connect to all these years, but will not be the mulecart for some advertisizer.
They (entrecard administration) sent out this notice recently:
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Yes, Jamaicans love Fried Chicken. Well, this Jamaican does anyway. One thing that is done different in Jamaica is tomato Ketchup is used in the recipe. See, to be a "real" Jamaican, you can't just say, "ketchup." You have to say "tomato ketchup.
Chicken
Onions
Black pepper
Scotch Bonnet Flakes
Salt
Garlic powder
Flour
Oil
2 eggs, optional
Ketchup, optional
1. Season chicken with onions, black pepper, salt, garlic powder, chicken , and if you want it spicy, use some Scotch bonnet flakes (or habernero)
2. Set aside
3. Heat oil in frying pan until boiling hot. Enough to cover chicken, as much as half way.
4. Prepare flour in a bowl. Shake chicken into flour then fry, making sure you shake heavy flour off before frying. NOTE: If you like, you may dip chicken in some egg mixture (2 eggs) before using flour. After frying, you may Sprinkle some Ketchup on it.
I love this fish dish. I happen to love Mackerel. I like Herring as well (which if I don't have Mackerel I can substitute.) The key to this dish (in my opinion is the combination of the spices and coconut milk).
Ingredients
2lb salted mackerel
1can of coconut milk (or make your own fresh)
1 cup water
1 onion
3 scallion
2 tomatoes
A few sprigs of thyme (about 4 or 5)
3 garlic cloves
vinegar, black pepper and salt to taste (generally about 1 or 2 teaspoons of each)
1 tablespoon butter (I add this because it give the dish a nice flavor)
Method
Soak mackerel in water overnight, changing water regularly. Boil the mackerel for 15 minutes then allow to cool. You can remove the mackerel heads if you want to. I leave mine on. Then cut the fish in to small pieces. Chop the onion, scallion, tomato and garlic. Combine the coconut milk and water in a saucepan, bring to the boil then turn the heat down to simmer. Add onion, scallion, tomato, garlic and thyme, cook for 10 minutes more.
If sauce is still watery, mix 1 tablespoon of flour in 1/4 cup of water and stir in to the mixture.
When finished you can serve it with traditional green banana and flour dumpling. Or you can use rice. A nice salad adds to the meal.
Once in awhile I will post an interesting Jamaican recipe I have found on the internet. This video is from Jamaica Travel and Culture.com (by way of Youtube). I have featured several curry chicken recipes over the years, but this is a very simple and very tasty. Enjoy
This is a really nice recipe for those of you who like fish. I love fish. I can possibly eat it everyday. Okay, maybe at least twice a week.
Ingredients
1/2 pound of butter (let it get soft)
Juice and zest 1 lime
2 minced shallots
6 snapper or grouper fish
(you can keep the heads on, but this recipe is best when the fish is fillet)
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of dried basil
a couple of sprigs of fresh thyme
2 teaspoons of paprika
a dash of pick-a-peppa sauce (I use this with most of my fish dishes)
Method
First beat the lime and butter together until the butter is light and fluffy. Then add the zest, shallots. put the butter mixture on some wax paper and refrigerate.
Heat the oven to 450. Place the fish in a large baking dish, sprinkle with other ingredients. Then heat the butter and drizzle over the fish.. Bake for 5 minutes(according to thickness of fish). When done place some of the remaining lime butter over the fish and serve.
I don't know if I invented this recipe or not. The only thing I know is that I was hungry one day I felt for a Jamaican meat patty and the only thing I had in the fridge was some ground turkey. So I thought why not just subsititue the meat. I did, and this was the result. Mine was not that spicy.
Dough:
Make the dough by hand or in a food processor. If using a food processor, place the flour, sugar, salt, baking powder, and turmeric in the bowl of a food processor fitted with the metal blade. Pulse to blend the ingredients. In a mixing cup, whisk together the egg and 2/3 cup water. With the motor on, gradually add the mixture through the feed tube. Process until the dough forms a soft ball, about 10 seconds. Scatter the softened butter over the dough. Process until the dough is very soft and moist but not sticky, about 5 seconds. If the dough feels sticky, add about 1 tbls flour and pulse until it is no longer sticky. Turn the dough out onto a lightly floured work surface, knead briefly, and shape it into a ball. Refrigerate for at least one hour before use.
Filling:
Chop onions fine. Wearing gloves, seed the Scotch bonnet pepper and chop fine. Mince the garlic. Heat the butter in a large skillet over moderate heat. Add onions, garlic, and Scotch bonnet and cook, stirring with a wooden spoon, until the onions are soft and translucent, about 2 minutes. Add the meat, curry, thyme, salt, pepper, and sugar, and cook, breaking up the meat lumps with the back of the spoon, until the meat is browned, about 5 minutes. Add the broth and reduce the heat to low. Cover and simmer until the beef is tender, about 8 minutes. Add the bread crumbs, stir well to combined, and continue to simmer until all the liquid is absorbed, about 2 minutes longer. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.
Assemble:
Divide the dough into 12 pieces. Work with one piece of dough at a time, keeping the remainder covered in the refrigerator. On a lightly floured work surface, roll the dough piece out into a circle about 6 inches in diameter. Put about cup of the filling on the bottom half of the dough, leaving about a inch margin of dough exposed around the filling. Moisten the exposed edge with water. Fold the top half of the dough over the filling, forming a turnover. Join the edges by turning the bottom edge up and over and press the edge together. Press around turnover with the tines of a fork to seal.
Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover sheet with a clean towel until all the patties are formed to protect them from drying out. Brush patties generously with melted butter and bake in preheated oven for twenty minutes, until light golden.
Serve patties hot with red pepper sauce or West Indian hot sauce such as jerk sauce.
Acually the title is misleading. We don't really call it "cabbage salad." sometimes we just call it salad. Although "salad" can mean only tomato slices with some oil and vinegar (little black pepper).
This is a very simple dish for those in a hurry.
INGREDIENTS :
METHOD:
This is a refreshing drink that can be made anytime.
Combine all ingredients in a large bowl. Blend in batches using a blender. Serve over ice.
http://timetoeatmon.blogspot.com/y_key_c6acb6f913a32010.html
