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.

Jamaican Roast Fish

I found this wonderful recipe on Jamaicans.com   I love Roast Fish.

INGREDIENTS :

• 4 small whole gutted doctor fish or turbit/turbot (some times spelt terbit)(you can use any small fish)



• 2 small onions  



• 3 sprigs scallions  



• 6 sprigs thyme  



• 10 pimentos  



• 1 table spoon salt  



• 1 table spoon pepper  



• 1 garlic  



• 2 scotch bonnet pepper  



• 1/4 cup pick a pepper sauce  



• aluminum foil paper  



• Wash fish with cold salt water or vinegar.  

METHOD:

1. Wash fish in with vinigar and water  



2. Pour picka-peppa into bowl  



3. Dice up onion, thyme, escallions, scotch bonnet pepper, garlic & combine  



4. Add salt, pepper, pimento  



5. Combine all and mix in the bowl of picka-pepper sauce  



6. Dry and place each fish on a sheet of foil  



7. Stuff each fish with the seasoning mixture & wrap completgly in foil  



8. Roast on open grill for 30 minutes or in an oven at 350 degrees for 40 minutes.  



9. Serves 4  

*If you can't get pick-a-peppa sauce you can use Worcestershire sauce, with a little bit of sugar.

Sunday dinner

Sunday dinner is a big thing in Jamaica. It stems from history where Sunday was the one day the  master gave their slaves some rest. Generally it would be a small breakfast because everyone knew the meal was large.

I am having my Sunday dinner today because I have to work. The rice and peas is a staple in many homes.

Jamaican Fruits

One thing Jamaica has in abundance is fruits. Well this is true for any tropical island. I always love it when I visit other countries and I find the same kind of fruits. Growing up, everything that could be "juiced" was juiced. My favorite was "Mango Juice." There is nothing like fresh squeezed mango.

One interesting fruit is the "Ackee." I guess it is like a "tomato." It doesn't fit in the fruit category but it is described as a fruit.

Breadfruit






Carambola




Custard Apple





Guinep






You can find information about this an more fruits at:

www.jamaicans.com/cooking/foods/fruitglossary.shtml

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 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

Long Time Gal Mi Nevah Seen Ya

It has been quite awhile since I have been on this site. I am back after a series of health issues. This week is Thanksgiving week (Thursday) and many Jamaicans do celebrate Thanksgiving, even though it is an American holiday.

I found an interesting way to do this on youtube. The author, Mar-see-yah has a fun way of cooking. I hope you enjoy.