Jamaican Indian Vegetarian Stew

This is a wonderful natural vegetarian stew. While perusing the web I found this great dish (Jamaican Vegetarian Stew) from Ifoodtv. It is really simple to make and very tasty. It is done with and indian flavor. Jamaica has a very large indian population

Jamaican Chinese Spice Roast Chicken

The Chinese have brought many treaures to Jamaica. None more important then their culinary skills. This 5 Spice Chinese dish is not only rich in flavor, but has that distinct orient taste.

5 Spice Sauce

INGREDIENTS

• 2 Tbsps. chicken dripping
• ¼ cup water
• 3 sprigs escallion
• 1 medium carrot
• 1 tsp. ginger
• 1 tsp. cornstarch

METHOD / DIRECTIONS:

1. In a pot place chicken dripping and water, bring to a boil.
2. Chop escallion, slice carrot and beat ginger, and add to chicken dripping. Continue to boil for 2 minutes.
3. Thicken with 1 teaspoon cornstarch dissolved in water.

The Main Chicken Dish

• 2 kgs. chicken
• 4 sprigs escallion
• 1 clove garlic
• ¼ tsp. salt
• ¼ tsp. sugar
• ¼ cup soy sauce
• 1 tsp. 5 spice chicken powder

METHOD / DIRECTIONS:

1. Clean, wash and drain chicken well.
2. Chop escallion and garlic. Combine all the other ingredients, mix well and rub on chicken (inside and outside).
3. Place in an ovenproof dish or bowl. Roast at 180°C/350°F until golden brown, basting with the liquid in the bowl at regular intervals.
4. Cool completely and chop into bite size pieces. Place on a platter, prepare sauce and pour over chicken then serve immediately.

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

Jamaican cow foot soup

My friend made some cow foot soup for me today. It was delicious. One thing about Jamaicans, we don't waste any part of the cow. This is a wonderful soup to drink on a rainy day or cold weather.

INGREDIENTS :

• 2 lbs Cow Foot
• 1 Can butter beans
• 2 peg garlic crushed
• 8 pimentos
• 2 sprig of thyme
• 2 onions chopped
• 1 whole scotch bonnet pepper for taste (should have the stem)
• Salt and Pepper
• 1 1/2 cup water
• 5 cup flour water to mix

METHOD:

1. Season Cow foot with pimento, onion, crushed garlic, pepper & salt
2. Cook cow foot in the 1 1/2 cup water till tender
3. Add butter beans, thyme, salt and pepper if necessary for taste
4. Cook for approx 8 mins then add whole Scotch bonnet
5. Cook for approx. 2 minutes
6. Serves 4

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 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.

Some Comfort Food

I found this video on YouTube. Andi Oliver (ex- punk singer and mother of presenter Miquita) and Neneh Cherry (90’s soul diva) are passionate about food. Neneh Cherry and Andi Oliver who share their passion for food. Neneh's brother Eagle Eye is in London and to celebrate they invite some guys round for good, hearty comfort food, traditional Caribbean food.

Jamaican Mango Bread Recipe

This is a recipe that takes the traditional bread and puts Jamaica's most popular fruit in the mixture. Enjoy.

INGREDIENTS
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
¾ cup cooking oil
½ tsp. salt
1¼ cups sugar
1 tsp. vanilla
3 eggs
2 cups diced mangos
¼ cup peanuts
½ cup coconut, shredded

PREPARATION
1. Sift flour, salt, soda, and cinnamon together. Make a well in dry ingredients
mix well, and add eggs, oil, vanilla, sugar, nuts, coconut and mangoes;
put into 2 greased 8 x 4 x2 loaf pans.
2. Let stand 20 minutes before baking at 350 degrees of for one hour.

Jamaica Okra an Shrimp

INGREDIENTS
1 pound Jamaican okra, trimmed, washed, sliced
3 tablespoons olive oil
3 tablespoons butter
1 medium Jamaican onion, coarsely chopped
1 Jamaican green pepper chopped
4 large Jamaican tomatoes; peeled and chopped
½ cup dry white wine
2 tablespoons Jamaican lemon juice
1 tablespoon fresh parsley, chopped
A pinch of salt
¼ tsp. black pepper
1½ pounds shrimp; peeled and de-veined
hot cooked rice

PREPARATION
1. Heat the oil and butter in a large skillet until the butter is melted.
2. Add the Jamaican onion and Jamaican green pepper; toss to coat evenly. Cook
until the Jamaican onion is translucent.
3. Add the Jamaican tomatoes, wine, Jamaican lemon juice, parsley, salt, and pepper.
4. Simmer, stirring occasionally, until the Jamaican tomatoes soften.
5. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.

Jamaican Easter Bun

Well, you know Easter time is coming. So get prepared by getting your ingredients for your Jamaican Easter Bun. Easter can never be Easter without bun and cheese mon. On Good Friday, there is usually no cook meals. People would only eat bun and cheese all day. (of course many of us would not mind that). Easter bun is believed to have come from England (a cousin to the Hot Cross buns).

INGREDIENTS :

• 3 cups flour
• 3 teaspoons baking powder
• 3/4 cup brown sugar
• 2 eggs beaten
• 1 tablespoon browning
• 1/2 pint milk
• 2 tablespoon melted margarine
• raisins and mixed peel (amount based on your taste)
• 1 tablespoon mixed spice
• 1 tablespoon cinnamon
• 1 tablespoon nutmeg

• Measure all ingredients in a bowl and mix well.
• Pour into bun shaped baking pans and bake in a moderate 350F until done well.
• Glaze with Sugar and water or pancake syrup and serve.

Source:Jamaicans.com

Jamaica Black Bean Soup

1 lb. black beans
3 strips bacon, chopped
1 lb. ham ends or smoked ham hock
2 tbsp. olive oil
1 tbsp. garlic, chopped
1/2 c. onions, diced
1/2 c. tomato puree
1/2 c. sherry
Flour as needed

2 1/2 qts. beef, chicken or vegetable stock or water with bouillon
Salt, pepper & oregano to tasteSoak beans overnight in cold water, then drain. Saute bacon, onions and garlic in olive oil, dust with flour to absorb excess fat. Add stock, beans and tomato puree, sherry, ham hock and cook until beans are done (45 to 60 minutes).Remove ham and about 1/3 of the beans. Puree the rest of soup using a food processor, blender or strainer. Dice ham and add it to soup along with remaining beans. Season to taste.

Source:Cooks.com

Jamaican Style Potato Salad

Jamaican Potato Salad has a different consistency. We tend to make it more Chunky then the American version.

INGREDIENTS:

• 4 cups potatoes diced
• 2 large eggs
• 2 stalk escallion chopped
• 2 tablespoon margarine
• 1 clove garlic
• 1/2 teaspoon garlic powder
• 1 cup miracle whip or mayonaise
  
• 1/4 tsp. black pepper
• 1/2 stalk celery (optional)
• 1/4 cup corn
• 1/4 cup baby green peas (blanched)
• 1/4 cup carrot (optional)
• 1/4 tsp. salt

METHOD:

1. Wash, peel, dice and cook potatoes with eggs, about 10 mins.
2. Dice celery, slice escallion and finely chopped garlic.
3. When potatoes are boiled, drain instantly.
4. Place in a large bowl, toss with margarine.
5. Add corn, peas, escallion, garlic and celery.
6. Stir in miracle whip with pepper and salt.
7. Add chopped eggs and stir lightly, serve warm or cold.

Source: Jamaicans.com

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.

Tamarind and Orange Beef Brisket

I love Tamarind. I use to sit up in the trees when I was younger for hours, eating. Of course I payed for it on the other end. (no pun intended). I don't know if many people know that Tamarind is the primary ingriedient in Worcestshire sauce.

Here is a simple but delicious recipe, especially if you like beef brisket

2-3 cloves of garlic (minced or crushed)
1/2 teaspoon of cumin
1/2 teaspoon of ground cloves
1/2 teaspoon chopped Scotch Bonnet (if you can't find Scotch use Habanero)
1 tablespoon fresh, tamarind pulp
(you can use the packaged paste)
Salt and pepper (dash)
3lbs Bee Brisket
2 tablespoon olive oil
2 cups beef stock
1 cup orange juice
1 onion sliced
1-2 bay leaf
1 scallion (chopped)

Methods

Mix garlic, cumin,cloves, hot pepper, chopped scallion,and tamarind together. Mix into a paste. Cut slits in the brisket and stuff paste in the slits. Heat the olive oil in a heavy Dutch oven pot. Sprinkle the salt and pepper over the meat. Drain the oil and add beef stock, orange juice, onion and the bay leaf. Cover the pan, and cook for about 3 hours (until tender). Skim off the fat. Slice the meat and garnish with orange slices.

Green Papaya Salad

Well, Papaya is not only used when it is ripe. Some people eat Papaya when it is green as well. Since most of us might not this growing in our backyard, you can check your local supermarket when they have this fruit not fully ripe and try this delicious salad.

You use it like you would zucchini. Use the dark green papayas. (make sure you don't see any yellow on it )


1-2 green papayas, peeled and cut into julienne strips
use strips of celery or you can use some celery seeds
2 red bell peppers, chopped
3 scallions, chopped up

Cook Papaya in a covered pan with a little water. Simmer the papaya until it is tender. Let it cool. then refrigerate it.
In a bowl, toss together the celery, peppers, and onions. Add the papaya.

you can use a nice vinaigrette salad dressing. or a balsamic dressing.

Jerked Spareribs

Anyone who loves Jerk, knows that almost all meats and seafood can be "jerked." A recap for those who do not know what Jerk is, it is all about the seasoning mon. There are several versions of where the term Jerk originated from.

One such theory is that it comes from the word Charqui, a Spanish term for jerked or dried meat, which eventually the English termed, "jerky." One which most Jamaicans use is that the Tainos (indians) preserved meat by adding peppers, salt and allspice. The motion (jerking motion) of cooking these meats over the coals (mixed with these seasonings) have given us what we know today as that unique Jamaican favor-The Jerk Taste.

I have promoted several recipes but here is one for ribs.

Homemade Jerk Seasonings

2 tablespoons ground pimento (all spice)
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 bunches green onions, chopped
1 Scotch bonnet (or habanero)
pepper
1/3 cup wine vinegar
2 tablespoons vegetable oil
1 teaspoon salt
1teaspoon ground black pepper
2 tablespoon soy sauce

Method
Parboil Season for the meat

1 medium onion
2 cloves or 1 tablespoon ground clove
1 bay leaf
Leaves from 1 stalk celery
some dried thyme
1/2 teaspoon of ground black pepper

Cut up your ribs (I use pork rib or riblets). Put them into a pot, add the parboil seasonings with little water. Bring this to a full boil and reduce the heat. Let ribs simmer (probably about 30 to 35 mins or until they are tender). Drain them, discard the liquid.

Combine the jerk seasonings. Rub the parboiled ribs with some vegetable oil. Rub jerk seasoning into the meat. (I cook mine the day before and let the seasonings sit overnight).
Grill over hot coals or you can cook them in the oven.

Serve with rice or or potato and a salad

Jamaica Peppered Shrimp

INGREDIENTS :

• 2 lbs. shrimps in shell
• 1 cloves garlic
• 1 cup salad oil
• 1 teaspoon salt
• 2 scotch bonnet peppers
• 1.5 tablespoon vinegar

METHOD:

1. Heat garlic, oil, salt and scotch bonnet peppers (can cut up pepper if you like hot peppered shrimp) in a dutch pot.
2. Add shrimps to the mixture
3. Stir and cook for 6 minutes.
4. Add vinegar and continue to cook for a further 3 minutes
5. Serve warm or cold

Source: Jamaicans.com

Jamaica Cow Cod Soup (bull Penis)

Okay, Jamaica has long discovered the secret to fertility and virility. Cow Cod Soup has long been thought of as an Aphrodisiac. It contains the cod or penis of a bull and includes bananas, scotch bonnet pepper and white rum. Eating the genitals of the bull has been thought to make males more virile.

Jamaican Curry Shrimp

Ingredients

1 large onion, thinly sliced
1 jalapeno, diced small
2 tablespoons tomato paste
2 teaspoons curry powder(Jamaican Curry Powder if you can get it)
1 teaspoon grated fresh ginger
4 plum tomatoes, diced
1 pound medium shrimp, peeled and deveined
1 tablespoon lime juice
*if you want it spice use a small habernero pepper, don't cut it up, just plce it on top of the dish while simmering*

1. Over medium heat, sauté onions and jalapeno in olive oil. Cook until onions are golden brown and slightly translucent.
2. Add tomato paste, curry, ginger and chopped tomatoes and then add 1 1/2 cups water. Simmer for 3-5 minutes.
3. Add shrimp, cook 4-6 minutes. lime juice and serve over steamed rice.

*if you want it spice use a small habernero pepper, don't cut it up, just plce it on top of the dish while simmering*