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

Jamaican Cooking Outdoors-Country Style Mon

Nothing like cooking the "old school" way. Yardee Style mon.

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

Baked Chicken In Guava Sauce

Guava is one of my favorite fruits that I like also like to drink. (I love guava juice). I also love the Jam too. I found this recipe at Caribbean Choice. The combination of the Guava and the chicken has a similar taste to Turkey and Canberry. I used Chicken wings (because it took less time to cook). A very unique combination indeed. It goes well with Rice and Peas.

INGREDIENTS:

• 1 stalk escallion, chopped
• 1/2 small onion, chopped
• 2 cloves garlic, chopped
• 1 Tbsp. vegetable oil
• 3 1/4 lbs. (3 kg) chicken, cut into 8 serving pieces
• 1 cup guava pulp, chopped
• 1/2 cup ketchup
• 1/4 whole ginger
• 1 Tbsp. brown sugar
• 1 cup guava juice
• 4 cups water
• 1/4 cup white vinegar
• 11/2 tsp. black pepper

METHOD / DIRECTIONS:

1. Preheat oven to 350°F / 180°C.
2. Blend chopped escallion, onion and garlic with vegetable oil.
3. Season chicken with blended seasonings and leave to marinate for about 20 minutes.
4. Place chicken on a greased baking sheet and put to bake for about 40 minutes.
5. To make guava sauce, combine guava pulp, Tomato Ketchup, ginger, sugar, guava juice, water and vinegar then put to boil for 15 minutes.
6. After the sauce is reduced to thickness, add Fish and Meat Sauce(Grace makes a good product) then spoon the sauce over chicken.
7. Allow chicken to bake for another 10 minutes until tender.

SERVING SUGGESTIONS:

Serve with gungo rice and peas accompanied with buttered carrots and string beans along with a salad of your choice.

Shrimp in Coconut Cream Sauce

INGREDIENTS :

• 1 lb large shrimp, peeled & deveined and pre-cooked
• 4 med. red-skin potatoes, diced
• ½ cup chopped onions
• 3 tablespoon olive oil
• 1 tablespoon curry powder
• 3 garlic cloves, minced
• ½ cup diced tomatoes
• 1 cup coconut milk/cream
• 2 teaspoon paprika
• 2 stalks scallion, chopped in small pieces
• 1 teaspoon thyme leaves
• 2 dried red chilis, chopped finely
• ½ cup walnuts (optional)12 ounces fresh or frozen peeled and
  deveined shrimp

METHOD:

Warm oil on medium heat.

Add potatoes and saute over low heat until just barely tender, stirring constantly.

Then add onions, and scallion and let that saute until onions are transparent.

Add garlic, paprika, parsley and curry powder.

Continue to cook over *low* heat for 3 mins, stirring constantly.

Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat - stir often, to prevent coconut milk from drying out.

Finally, add the shrimp and cook for another 5 mins (until shrimp is tenderly cooked).

Jamaican Festival

Jamaican Festival is similar to "cornbread." This is generally eaten in Jamaica with Fry Fish. (I guess more like hush puppies). Try this delicious recipe below with the compliments of
http://www.jamaicatravelandculture.com/.

Gizzada

January 9
Originally uploaded by mufopho

Gizzada is a coconut filled tart. I use to overdose on these. I love coconut, so anything with coconut is right up my alley. This is a favorite snack for many school children.


Ingredients for filling:

1 cup Water

1 ½ cups Grated Coconut

1 ½ lb. Brown Sugar

¼ tsp. Grated Nutmeg

1 oz. Butter

Method:

Boil water and sugar together on low heat to make syrup. Add the grated coconut and other ingredients, except butter, to the syrup and allow boiling for 15 minutes. Stir the ingredients with a fork every now and then.

Add butter and stir ingredients to cook for another 6 minutes or until butter is not visible in the filling. Allow the filling to cool.

Ingredients for pastry:

2 cups Flour

Ice water

1 tsp. Shortening

1 tbsp. Butter

½ tsp. Salt

Sift flour and salt together. Cut in butter and shortening and add water to make dough. After making dough, place it in a plastic wrapping and keep the dough in the fridge for half an hour.

Remove the dough from the fridge and use a rolling pin to roll dough on a cutting board to a ¼ inch thickness. Flour the board first.

Using an 8-oz drinking glass, you can cut circles in the dough. Or use a cookie cutter to make the size of the pieces you desire. Pinch around the circled pieces of dough in a uniform pattern; this will give the decorated effect. You pinch the dough to make a holder for the filling.

Remove the dough pieces for the filling and place on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes. And then add the filling to the baked dough. Bake the gizzadas for another 20 minutes.

Allow to cool, and Presto!

Here is a way to cheat on this treat. (I have done this before)

Buy the small pie shells (2” or 3”) from the grocery store…and just add the coconut filling to the shells and bake them for 45 minutes at 350 degrees F. And Voila! As the French would say…Gizzadas are ready.

Jamaican Jerk Pork

This recipe is a bit long but trust me it is very good. I don't eat as much pork as I use to but Jamaican Jerk Pork is so good. I know most people are familiar with the chicken, but the jerk pork and shrimp have their unique taste and flavor as well. Portland is famous for Jerk Pork.

• 2 cups coarsely chopped green onions
• 2 tablespoons white vinegar
• ½ cup coarsely chopped onion
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons fresh thyme
• 2 teaspoons brown sugar
• 2 teaspoons chopped peeled fresh ginger
• 1 teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cinnamon
• 2 garlic cloves, minced
• 1 to 4 Scotch bonnet or habañero peppers, seeded and chopped
• 1 (1½-pound) pork tenderloin trimmed
• cooking spray

Directions

Place first 15 ingredients in a blender or food processor, and process until smooth.


Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Cassava Pudding

We know this as "Jamaica Cassava Pone" or simply "pone" the glaze that goes over it is similar to Mexican Flan. This is a heavy dessert. Usually you eat it with a cup of tea or something to wash it down.

INGREDIENTS:

• 2 medium sweet cassava
• 2 cups brown sugar
• 2 eggs beaten
• 1 whole grated nutmeg or 2 teaspoons
• 3 oz. Margarine
• 2 cups coconut milk
• ½ cup raisin
• 1 teaspoon cinnamon powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• ½ cup warm water

METHOD:

1. Preheat oven to 350 degrees
2. Wash and grate cassava with a fine grater
3. Combine the cassava, coconut milk, sugar, nutmeg, cinnamon and mix
4. Combine this and the rest of the ingredients with the beaten eggs and mix.
5. Slowly add the ½ cup of warm water and stir well
6. Bake in greased baking tin for once over
7. Serve warm with additional golden sauce (see recipe below) or caramel spooned over individual servings.

*Golden Sauce*

INGREDIENTS:

• 3 teaspoon butter
• ½ cup sugar
• 1 cup whipping cream 1

METHOD:

1. Combine butter and sugar in a medium pan.
2. Cook and stir over low heat until the butter is melted.
3. Add cream and stir in cream
4. Bring to a boil while stirring.
5. Stir uncovered until the sauce has thicken
6. Serve with pudding or refrigerate.
7. If refrigerated reheat when serving

Source:http://www.jamaicans.com/cooking/

Fried Dumpling

Fried Dumpling , or as Jamaicans like to call it "Johnny Cake," is like the bread to many Jamaican dishes. It is used to "sop" up the drippings from the ackee and salt fish or the mackarel rundown. It is a very simple dish to make.

Ingredients

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup water or milk to bind flour
cooking oil to fry

1. Mix flour baking powder and salt in a medium bowl with a whisk. Bind the flour with warm water or milk
   
2. When it comes together remove bowl and knead.
3. If preparing for soup or stew, spoonfuls can be dropped for 15-20 minutes (stop here)! If frying, divide dough in 2, roll into a 6x2 inch shape.
4. Put on a cutting board and cut in 1/2 inch diagonals.
5. Heat enough oil to deep fry, about 5 mins. per side till golden

eat while it hot. This does not taste good cold.

Tripe and Beans

You see, this is one meal that some people will politely say no thanks to because not everyone who tries to make this Jamaican delicacy often succeeds. First of all the innards must be cleaned by experienced personnel…by that I mean your granny.

2 lb Cow’s Tripe (honeycomb)

2 sprig. Thyme

½ oz. Lime Juice

1 can Butter Beans

1 tbsp. Black Pepper

1 tbsp. Salt

1 Large Onion (diced)

2 stalks Scallion

1 tbsp. Tomato Ketchup

1 tbsp. Jamaican Curry Powder

Method:

Of course you should wash it in a solution of vinegar and water and then remove it from the solution and discard the water. Alright, cut the tripe into small pieces… let’s say three to four inches or so. Don’t measure the pieces just estimate the sizes, that way you will get a feel for what you are cooking.

If you don’t have a pressure cooker you will spend a little longer trying to cook this meal.

Now add water and salt to the pressure cooker, and then add the tripe. Pressure it on a high heat for about a half an hour. Turn off the heat and wait five minutes before removing the pot from the stove.

Put the pot under the pipe in the kitchen sink and run the cold water over the top of the pot for
another two minutes, this will cool the pot some more and reduce the pressure build up before removing the cover.

Pour everything out into a stock pot or dutchie. Use a fork to check the texture. If it is not soft enough, not to worry because you can now boil it further if needed.

Barring that, add the other ingredients to the pot with some spinners, except the thyme and black pepper, and cook the stew on medium heat for another ten minutes.

Taste the stew now. If everything seems alright, add the thyme and black pepper and then stir the pot. If not, add more black pepper or salt to taste. Reduce the heat some more to medium low and allow the stew to simmer. When ready, serve in a plate with white rice, or boiled ground provisions.

Fried Plantains

Fried Plantains

2 Ripe Plantains

4oz. Vegetable Oil

Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain.

Slide your first finger along the incision and remove the skin.

Place the fruit on a cutting board and cut it into ¼ inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium.

Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the plantain pieces on their opposite side as soon as the edges turn brown.

Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.

Serve as snack or side dish with any main entrée.

Codfish Fritters

In Jamaica we call this, "Stamp and Go." This is usually used as a snack. It is available throughout the island.


1/4 lb. raw codfish, (Dried Salted Codfish)
1/4 lb. flour 1 medium sized onion
2 medium sized tomatoes
1 small clove garlic
1/2 teaspoon paprika
2 stalks escallion (or leeks)
1/4 teaspoon hot pepper

Wash codfish with lime or lemon juice, dry and dice or shred finely.

Chop very fine the onions, garlic, escallion or leeks, hot pepper and tomatoes, combine.

In a skillet using a small amount of oil, fry the chopped seasoning until thoroughly cooked.

Place the codfish in a mixing bowl and to this add the flour and sufficient cold water to make a batter similar to that of pancakes- quite thin, stirring until smooth.

Add the fried seasoning and the paprika.

Have a skillet well heated with oil for frying, using a moderate amount of oil.

Spoon the batter in the skillet as you would for pancakes, but use a knife to spread each fritter thin.

Fry until golden brown and crisp on both sides.

Drain on paper towels and enoy!!

Jamaican Style Oxtail

I have eaten Oxtail from several countries. They each have their own distinct flavor. However there is nothing like "back a yard" Oxtail. Where the oxtail is good you have to suck the bone mon.

2 lb. Oxtail

1 Lg. Onion (chopped)

1 lg. Green Bell Pepper (chopped)

1 tbsp Paprika

2 tbsp. Salt or Seasoned Salt

3 Carrots (cleaned and chopped)

1oz. Jamaican Browning

1 can Butter Beans

2 clove Garlic

4 Stlks.Thyme

6 Pimento Berries (Allspice)

1 oz. Vinegar

Before we start making this stew, I must bring to your attention that there are different ways to make Jamaican-style oxtails, according to my wife Mavis.

The method presented here is one of the ways we know will give you the “seasoned gravy taste.” Another thing, if you cook oxtails very often, lets say twice per week you should invest in a pressure–cooker.

A 14 quart or 20 quart would make you a lot of oxtails in a week, so you decide. OK…

Method :

Trim the extra fat from the meat if there is any. Wash oxtails in cold water/vinegar solution. Put the oxtails in the pressure-cooker with the browning, paprika, and salt.

Add 4 cups of water to the pot. Place the pot on the fire and turn the fire to high.

Allow the meat to cook under this high pressure for a limited time. Here’s how, wait until the pressure builds up to its maximum point (threshold), and use your timer or clock to measure two minutes cooking time at maximum pressure.

Turn off the fire and wait another minute. DO NOT REMOVE THE POT COVER.

Slowly remove the pot from the heat source. You can also put the pot in the kitchen sink and run cold water on it; let it cool fast.

When the pot is cool enough, carefully remove the cover and pour the contents into a saucepan. Turn the fire to medium and cook the oxtails until they are medium soft, or soft.

Taste the gravy, now add salt to taste if needed.If the textures of the oxtails are the way you want them to be, add the rest of the ingredients, except the butter beans.

The butter beans should be added two minutes before you finish making this stew.When the stew is ready, you may serve it with White Rice, Rice and Peas, Pasta, Bread, or Yams and Dumplings.

Note :

The cooking time for these Jamaican oxtails should take about an hour and a half. That’s a lot less than the usual 4 to 5 hours it takes to cook oxtails.

And the type of oxtails you use can lessen the amount of time it takes when preparing this dish.

YAH MON!!!

Curry Goat

Ingredients:

• 3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
• 1 lime
• 1 large onion, sliced
• 6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
• 2 teaspoons / 10 mL salt
• 1 teaspoon / 5 mL black pepper
• 1 teaspoon / 5 mL thyme leaves
• ¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper
• 2 tablespoons / 25 mL canola or vegetable oil
• 1 teaspoon / 5 mL sugar
• 5 green onions, chopped (about 1 cup / 250 mL)
• 2 teaspoons / 10 mL curry powder
• 2 potatoes, peeled and cut into ½-inch / 1-cm cubes

Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Red Pea Soup

Jamaican Red Pea Soup is a popular, "Saturday" dish. Saturdays was the day my mom used to cook soup. Try the recipe below. I think you will like it.

1	pounds	Smoked ham hocks; chopped or salted pig's tail
1	pounds	Stewing beef; cubed
2	cup	Kidney beans, dried
4	quart	Water
4	small	Potatoes; peeled and cubed
½	cup	Coconut milk; optional
1		Onions; chopped
2		Green onions; chopped
1		Sprig fresh thyme
1		Hot pepper
		Salt

ENJOY!!

Jamaican style rice & peas with honey garlic chicken

Jamaican style rice & peas with honey garlic chicken
Originally uploaded by MarcLine.com

Jamaican style rice & peas with honey garlic chicken

Slow cooked chicken all day mmm what a smell that was!
Nothing fancy with the drumsticks simply bought 2 jars of VH Honey Garlic sauce and put it all in a slow cooker and set it on high for 4-5 hours.

Recipe for Jamaican Rice & Peas:

Ingredients:

1/4 Cup Gungo Peas or Black Eyed peas or Red Kidney Beans
2 Cup of cold water
2 Cloves of Garlic
2 Salks Green onion
3-5 sprigs of fresh Thyme
2 cups Rice
2 cups of Coconut Milk

Method:
- Wash the peas and soak in 2 cups of cold water
-Pour the peas and water into a pot with the coconut milk and garlic, and bring to a boil.
-Cook peas until tender adding more water if necessary
-Once teh peas are cook add slat to taste, whole black peppercorns, fresh sprigs of thyme and green onion.
-Allow the ingredients to simmer in the pot with the peas.
-Add the rice to the pot and water or coconut milk if necessary.
-Use a fork to mix all the ingredients together.
-Cook on low until rice is cooked (aprox 20 mins)

Note
If you choose to use canned beans/peas... Wash the brine from the canned ingredients. Add all of the ingredients to a pot and bring a boil for 10 mins. Reduce heat and simmer approximately 10 more minutes. Let stand 5 minutes before serving with Jerk Chicken or in this case honey garlic wings :)

Curried Lobster

INGREDIENTS :

• 2 lb fresh lobster meat
• Salt and pepper to taste
• 2 tablespoons curry powder
• 2 tablespoons butter
• 1 large tomato
• 1/3 cup water
• 1 onion, chopped
• 2-3 blades scallion
  
• 1/2 teaspoon cornflour

METHOD:

1. Pour hot boiling water over lobster meat.
2. Wash with vinegar and water.
3. Sauté sliced seasonings in oil or butter
4. Add curry lobster
5. Cook for 8 minutes.
6. Add 1/3 cup water
7. Season with salt & pepper
8. Thicken with cornflour to make gravy.
9. Cook for 8 minutes.
10. Serve hot with white rice.

Jamaican Patty

For the pastry:
4 cups all-purpose flour
2 teaspoons dried turmeric or annatto
2 teaspoons salt
8 tablespoons vegetable shortening
4 ounces (1 stick) unsalted butter, cold
1/2 cup plus 2 tablespoons cold water

For the filling:
2 tablespoons vegetable oil or butter
1 large onion, finely chopped (1 1/2 cups chopped)
6 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 pound ground beef
1/4 teaspoon ground turmeric or annatto
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 scotch bonnet pepper, seeded and finely chopped, optional
2 sprigs fresh thyme, finely chopped
3 scallions, finely chopped
1 tablespoon finely chopped parsley
1 pound ripe tomatoes, peeled and finely chopped
1 1/2 teaspoons salt
Freshly ground black pepper
3/4 cup water or beef stock
3 tablespoons Jamaican rum

To assemble the patties:
Flour for rolling out the dough
2 egg yolks, beaten with 1 teaspoon of rum

For the pastry: Sift the flour, turmeric, and salt into a large bowl. Using your fingers, two knives, or a pastry blender, cut in the shortening and butter until mixture resembles coarse crumbs. Working quickly, add only enough water to form a firm dough. Do not overwork pastry. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 1/2 hours or overnight.

In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat and stir in the rum. Set aside to cool before assembling the patties.

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out pastry and cut into circles about 6 to 7 inches in diameter. Spoon a scant 1/4 cup of the cooled filling onto the center of one side of each circle, and lightly brush the edges of the circle with a little of the beaten egg yolk mixture. Fold the other half of the pastry over so that the edges meet, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of the beaten egg yolk mixture. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately.

Fatty's Faith Pen, Jamaica

This is where you can pick up your food sometimes along the side of the road.