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.

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.

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!

Callaloo and Crab Soup

1 pound fresh callaloo or spinach leaves, washed and shredded
1 onion finely chopped
2 garlic cloves finely chopped
5 ounces Okra sliced
1 scotch bonnet pepper or hot chili pepper, seeded and chopped
1 scallion or chive finely chopped
1 fresh thyme sprig
2 tablespoons butter
3 cups Chicken stock
1 cup coconut milk
8 ounces crab meat
Salt and pepper to taste

Heat butter over moderate heat. Sauté onion and garlic for about three minutes until soft. Add pepper, chives, thyme, and okra and cook for five more minutes. Stir constantly.

Stir in callaloo and cook for three minutes, stirring to cook leaves evenly. Pour over coconut milk and stock. Bring to boil then Simmer for 30 minutes. Stir in crab meal, season with salt and freshly ground pepper to taste and cook five more minutes.

Serve immediately

Baked Chicken with Banana Stuffing

If you are tired of the "Fried" foods and want to try something easy and delicious. Here is a recipe for Jamaican style baked chicken, with banana stuffing.

Ingredients

1 6 lb roasting chicken
1/4 cup onions, finely chopped
1/4 teaspoon poultry seasoning ( and add some dry jerk rub for a spicy island taste)
1 1/2 c ripe banana, diced
3/4 t salt
2 1/4 c soft breadcrumbs, firmly packed
1/2 c butter (or margarine ) melted

Method

Prepare chicken for roasting. Follow recipe for stuffing as set out. Put in greased uncovered roast pan in oven at 350 degrees F for about 1 1/2 hours or until done.

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.

Breadfruit

There is nothing like roast breadfruit with your Sunday morning breakfast of Ackee and saltfish.


I found this brief history and thought I would share with my readers


The reason for the name “breadfruit” is that when eaten before it is ripe, breadfruit not only feels like fresh bread, but also tastes like it. Not only are breadfruit trees in the Pacific prized for their fruits but their wood is also highly valuable. In Hawaii, the wood of breadfruit trees were made into fine quality canoes, drums, and surfboards. In Guam and Samoa, the bark of the breadfruit trees were used for making tapa cloth.

King George III was convinced of the necessity of transporting breadfruit from the Pacific to the Caribbean and in 1787 Captain Bligh was sent to Tahiti with the mission of delivering the breadfruit trees to the Caribbean. Upon reaching Tahiti the following year, the Bounty’s crew spent six months there collecting and preparing the young breadfuit trees for shipment. Over a thousand such plants were placed on board the Bounty. Unfortunately, when the men were informed that a portion of their fresh drinking water would be used for irrigating the breadfruit plants, they became quite upset and was yet another contributing factor to their mutiny.

Captain Bligh and his loyal crew members were cast adrift following the mutiny on April 28, 1789. Their voyage in a small longboat, where against all odds they traveled over 3600 miles to the island of Timor, was dramatically chronicled in the popular Nordhoff and Hall mutiny book. What many have today have forgotten is that following Bligh’s return to England, he returned to Tahiti in another ship in August, 1791 on the same mission, which was to deliver breadfruit trees to the Caribbean. This second mission was successfully accomplished. Unfortunately, after the breadfruit trees were delivered to the Caribbean, the slaves there, disliking its taste, refused to eat it. Years later the Caribbean descendants of those slaves learned to appreciate the breadfruit and now prepare it in a number of tasty ways.

Today, all over Jamaica one can find if you visit the St. Vincent Botanic Gardens in the Caribbean you will see a very old breadfruit tree. Look at it closely. It is living history


Here is an easy Breadfruit Recipe...enjoy!

INGREDIENTS:

250	grams	stewing beef or pork
1	medium	fully ripe breadfruit
500	grams	coco or dasheen
2-3	Tbsps.	vegetable oil
3	litres	water
1	cup	carrots
1	medium	green ripe papaya
1	cup	green sweet pepper
1	cup	tomatoes
1		bay leaf
1/4	tsp.	salt
1/4	tsp.	black pepper
2	tsps.	FISH AND MEAT SAUCE
1	tsp.	HOT PEPPER SAUCE
1	large	onion

METHOD / DIRECTIONS:

1.	Cut beef or pork in small cubes. Peel and cube breadfruit, coco or dasheen, carrots and green papaya. Chop sweet pepper and onion.
2.	In a skillet, brown beef or pork pieces thoroughly on all sides in the cooking oil, turning often with a slotted spoon or spatula.
3.	Turn meat and its oil into a large heavy pot with cover, add all ingredients except salt, black pepper, Fish and Meat Sauce, and Hot Pepper Sauce.
4.	Bring to a quick boil, reduce heat, cover pot and simmer over low heat until vegetables and meat are tender, stirring occasionally.
5.	Towards end of cooking, seasoning to taste with suggested seasonings. Allow to simmer for 15 minutes.
6.	Serve soup while very hot, either as is, or passing through your electric blender and correct seasoning.

Source: Caribbean Choice

Grilled Pork Loin

Ingredients

One 4-pound boneless pork roast
2 onions, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon ground Jamaican allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon hot pepper sauce
1/4 cup soy sauce
2 tablespoons vegetable oil

Methods

Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. Place the pork in a shallow dish.

Combine the remaining ingredients to make a jerk paste. Spread the paste all over the pork loin, cover, and refrigerate for 4 to 6 hours. Let the chilled meat come to room temperature before grilling.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 350°F. If you are using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the grill and arrange the coals around it to provide indirect heat. If you're using a gas grill, place the drip pan away from the burner.

Place the pork on the grill over the pan. Cook for about 2 hours, turning the meat once, or until an instant-read thermometer inserted in the center of the meat registers 155° to 165°F.

Cut the butterflied pork loin in half lengthwise. Cut into thin slices and serve.

Coconut Curry Chicken

INGREDIENTS :

• 4 skinless, boneless chicken breasts
• 2 tablespoon of curry powder
  
• 1 teaspoon vegetable oil
• 1 1/2 onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon chopped roasted garlic
• 1/2 (14 ounce) can coconut milk
• salt and pepper to taste
• 1 pinch crushed red pepper flakes
  
• steamed callalo(spinach)
  

METHOD:

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
4. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic, currypowder and coconut milk.
5. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
6. Season with salt, pepper, and red pepper flakes.
7. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

You can garnish with some steamed callaloo or spinach