Jamaica - Jamaican Recipes

Susumba and Saltfish (Gully bean)

Mon, 06 Feb 2012 13:30:02 UT

Susumba/Gully beans are a small green bitter berry that commonly grows wild on abandoned lands, backyards and in gullies in Jamaica. It is often cooked with saltfish/codfish or mackerel. It can also be cooked with soup or in rice. There are claims that susumba/gully beans are good for high blood pressure and the leaves are sometimes used as a home remedy for flu & colds.

INGREDIENTS :

1/2 lb. Saltfish (codfish)
2 Cups Susumba (Gully bean)
1 small onion
1 teaspoon black pepper
1 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
3 slices hot scotch bonnet pepper
1 small red sweet pepper(for color)
cooking oil

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METHOD:

Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
Wash the Susumba (Gully bean)
Cover and boil until moderately soft.
Drain, cover, and put aside.
Pick up (flake) the saltfish and remove all bones.
Sauté thinly sliced onions and sweet pepper rings.
Remove half of the fried onions and peppers
Add saltfish and the Susumba (Gully bean), and turn the fire/stove up slightly.
Add black pepper
Pour in to serving plate and garnish with remaining onions and pepper slices
Serve with boil banana and/or fried dumplings

Jamaican Arrowroot Milk Porridge

Mon, 23 Jan 2012 13:45:01 UT

The arrowroot is a large perennial herb that can be found in Jamaica and many other tropical regions of the world. The starch, which is obtained from the fleshy roots tubers, is used for cooking and medicinal purposes in Jamaica. Many Jamaicans use it as a thickening agent in cooking, similar to cornstarch. Arrowroot porridge is used to ease diarrhea and soothe the stomach. It is also very delicious.

INGREDIENTS :

2 teaspoons of arrowroot powder
2 cups milk
2 cups boiling water in a pot
2 teaspoons granulated sugar (white sugar)
¼ teaspoon salt (use more or less to taste)
½ teaspoon vanilla
A dash of grated nutmeg
4 cinnamon leaves (wash before using)

METHOD:

Place the water and cinnamon in a pot. Bring to a boil.
Mix the arrowroot powder with a little cold water into a smooth paste.
Combine the sugar and milk.
Add the salt to the pot boiling water. Reduce to a low heat.
Add the arrowroot paste to the pot boiling water. Stir.
Add the sugar and milk to the pot. Stir
Allow porridge to simmer for 10 minutes while stirring constantly. Add vanilla.
Turn off the heat and sprinkle the grated nutmeg. Serve while hot.
Serves 4-6

White Sorrel Drink

Mon, 19 Dec 2011 13:30:00 UT

Photo by Cynthia Nelson

The favorite Christmas beverage of Jamaicans is the delicious sorrel. Many of you may know red sorrel but did you know there is white sorrel too. Using white sorrel you have the option to add food coloring to the drink and surprise your guests. Create sorrel in your favorite colors this Christmas season.

INGREDIENTS :

1 pound white sorrel
2-4 oz. ginger
2 quarts water
sugar
wine (optional)
food coloring (optional)
8-12 pimento grains

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METHOD:

Wash sorrel thoroughly, using the fingers to lift it from the water.
Put into stainless steel container.
Scrape and wash ginger. Grate and add to the sorrel. Add pimento grains.
Boil water and pour over sorrel.
Allow to stand 4-6 hours. Strain.
Sweeten to taste and add rum to taste.
Optional: Add your favorite food coloring.
Add optional wine.
Serve with ice cubes.

Boiled Cassava Flour Dumplings

Mon, 28 Nov 2011 13:30:01 UT

INGREDIENTS :

2 Cassava cups flour (at the end of the recipe are instructions on how to make cassava flour)
1.5 teaspoon salt
1/4 cup cornmeal
1/2 cup cold water

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METHOD:

Sift the Cassava flour,cornmeal, and salt together into a large mixing bowl. Add the water 3 teaspoons at a time, just enough to bring the dough together with a firm consistency.
On a lightly floured surface, knead the dough well, for about five minutes.
Boil a pot with water
Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across. For spinners roll the pieces between your palms into a pen shape.
Place the pieces, uncrowded, into the pot of hot water --(Approx 5 -8 minutes)
Serve hot with other food (Serves 6-8)

Cassava Flour

INGREDIENTS :

4 lbs. Cassava root

METHOD:

Wash the fresh cassava roots
Peel the cassava roots
Wash the peeled roots.
Chop the roots into small pieces
Sun-dry the small cassava pieces two or three days
Use a wooden mortar to beat the pieces to powder or use a mini food mill
Sieve the flour through mesh sieve. Package the cassava flour in Ziploc plastic bags.
It can be packaged and stored for 6 months

Sweet Potato Pone

Mon, 07 Nov 2011 15:10:00 UT

Many confuse sweet potato pone with sweet potato pudding. Even though they use similar ingredients pone is harder and usually contains no raisins. Many call it a harder version of "hell a top and hell a bottom and heaven in the middle". It is a dessert favorite after Sunday dinner.

INGREDIENTS:

1 ½ cup pounds sweet potato
1 cup brown sugar
2 cups flour
2 cups coconut milk
2 teaspoons vanilla
1 ½ teaspoon grated nutmeg
1 teaspoon mixed spice
1 teaspoon salt
1 teaspoon margarine

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METHOD:

Wash and pare off the skin of the potatoes
Wash again then grate
Grate coconut, add water and squeeze juice through a strainer or use canned coconut milk
Blend flour, mixed spice, salt, and nutmeg.
Combine this mixture with the grated potatoes and mix well
Add sugar and coconut milk. Mix well. Taste for sweetness
Grease pan, pour in batter, bake at 350 degrees F for 60 minutes or until done.

Jamaican Peanut Punch

Mon, 19 Sep 2011 13:30:02 UT

Peanut Punch is a popular energy drink in Jamaica. It is high in protein. It is regarded by many Jamaicans as an aphrodisiac. It is commonly sold by street vendors who may use various “secret” ingredients ( like Irish Moss) to stake their claim of having the best peanut punch. Our recipe combines most the popularity used ingredients.

Ingredients:

½ lb. Shelled Roasted Peanuts or ½ lb. Peanut Butter
1 ½ pt. Water
1 can Condensed Milk (or ½ Soy Milk with sweetened with Brown Sugar)
½ tsp Vanilla Essence
½ tsp grated Nutmeg
1 tsp Honey
½ tsp Cinnamon (Optional)

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Method:

Put the Shelled Peanuts or Peanut Butter in an blender.
Pour half the water in the blender and start to blend
Gradually pour the rest of the water while blending the peanuts.
Blend thoroughly until liquified
Slowly Strain the mixture in a jug through a strainer/sieve (pour in a little at a time)
Add Condensed Milk, Vanilla Essence, Nutmeg, Cinnamon and Honey.
Mix well. Serve cold
Serves 4

Janga Soup - Jamaican Crayfish Soup

Mon, 15 Aug 2011 12:45:02 UT

Janga is the name given by Jamaicans to fresh water crayfish (shrimps). Janga can be found in many Jamaican rivers and is cooked in various ways including the famous “Jamaican Peppered Shrimp”. It is also used in Jango soup which is said to be an aphrodisiac that provides long endurance for men.

INGREDIENTS:

3 sprig thyme
2 medium cho cho (Christophine)
2 Scott bonnet whole pepper
1 gallon water
1 lb Janga crayfish
1 teaspoon vegetable oil
1 lb yellow yam or white yam (This is optional but it give the soup body)
2 small Irish potatoes
1 cup flour
1 packet Maggi or Grace Chicken soup mix
6 pimento grains
1 stalk scallion
1 small onion diced
Salt and black pepper to taste

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METHOD:

Wash the Janga in vinegar and water (Lime can also be used)
Remove the shell from the Janga (Some people keep the shell until the soup is cooked however removing the shell allows for careful inspection of the meat)
Boil (scald) the Janga for 4 minutes, drain the water and set aside. Discard this water.
Knead the flour into dough and make dumpling and spinners. Set aside
Peel & cut yam, Irish potato and cho cho in small bite size pieces. Wash and set aside
Bring the 1 gallon of water to boil in a pot
Add all the ingredients except the soup mix, the Janga and Irish potato to the boiling liquid
Cook for 15 minutes
Stir and add the soup mix, the Janga and Irish potato
Add Salt and black pepper to taste
Cook for 7 minutes. Stir the ingredients while cooking.
Let it simmer until done.
Add more seasoning for taste (thyme, salt, black pepper, scotch bonnet).
Serve hot.

Boiled Wheat Dumpling

Mon, 11 Jul 2011 12:30:01 UT

Have you ever tried boiled whole wheat dumplings before? For the health conscious looking for an alternative to refined white flour dumpling then whole wheat flour dumplings are for you. It is more nutritious than refined white flour dumpling and natural. The dumpling has no nutritional value however no "true" Jamaican meal is complete without it.

INGREDIENTS :

2 cups whole wheat cups flou
½ teaspoon salt
½ cup cold water

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METHOD:

Combine the whole wheat flour and salt together into a large mixing bowl. Add the water 3 teaspoons at a time, just enough to bring the dough together with a firm consistency.
On a lightly floured surface, knead the dough well, for about five minutes.
Boil a pot with water
Break off pieces and form the dough into slightly flattened round biscuits, about 2 inches across. For spinners roll the pieces between your palms into a pen shape.
Place the pieces, un-crowded, into the pot of hot water --(Approx 5 -8 minutes)
Serve hot with other food (Serves 6-8)

Jamaican Jerk Hot Dog

Mon, 23 May 2011 12:30:02 UT

Summer is here and it’s time to fire up barbeque grill. If hot dog is one of you favorites on the grill we have a recipe for you. We take an old time favorite and "Jamaicanize" it. Try our Jamaican Jerk Hot Dog recipe.

Ingredients:

½ tsp of vegetable oil
6 beef of pork sausages from a 12-ounce package
¼ cup of Jamaican Jerk Sauce
6 Hot dog rolls
1 cup diced fresh pineapples
1 ounce unsweetened pineapple juice
1/8 cup packed dark brown sugar
½ cup red onions finely diced

Method:

Place the jerk sauce and sausages in a zip-lock bag and marinade at room temperature for 2 hours.
Prepare your grill for direct medium high heat. (Jump to Step 6 which can be done simultaneously)
Use a brush to coat the grill with vegetable oil a couple minutes before putting on the sausages.
Place the sausages on the grill. Turn the hot dogs a quarter turn and grill for 8-10 minutes.
Cover the grill in between turnings to help with the cooking and allow it to be “Jerked” with the smoke.
In a saucepan, combine the unsweetened pineapple juice and brown sugar. Heat to boiling, stirring so the brown sugar dissolves. Remove from heat. Let cool.
After the syrup has cooled slightly and thickened, add the fresh diced pineapples. Stir.
Place sausages in hot dog bun. Sprinkle the red onions into the hot dog slits.
Spoon the pineapple-syrup mixture into the hot dog slits.
Add ketchup and mustard into the hot dog slits and serve

Jerk Chicken Tacos with Mango Salsa

Mon, 28 Mar 2011 11:45:03 UT

INGREDIENTS :

4 skinless, boneless chicken breast halves
4 tablespoons Jerk Seasoning/Sauce/Paste (We recommend Jamaican brands Jerk Seasoning, Sauces/paste - Walkerwood, Jamaica Country Style etc)
3 shredded cups cheddar cheese,
12 taco shells
1 cup diced mango
1 small red bell peppers (diced)
1 small red onion diced red onion (diced)
1 jalapeno pepper (de-seeded and minced)
3 tablespoons fresh cilantro leaves (chopped)
1 tablespoon lime juice

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METHOD:

Rub each breast half with jerk sauce/paste, and place in a shallow dish.
Cover, and refrigerate at least 1 hour.
Cook chicken on a low fire on the barbeque grill.
Mango Salsa Sauce: Combine mango, red bell peppers, onion, jalapeno pepper, cilantro leaves and lime juice. Put in the refrigerator and chill.
Warm up the shells.
Once the chicken is cooked dice them into thin slices
Layer the 12 tacos in this order: cheese, Jerk chicken (Optional: Add more Jerk Sauce), Mango Salsa.
Optional: Garnish with shredded lettuceServing size 6-8

Solomon-a-Gundy Recipe

Mon, 21 Mar 2011 11:45:02 UT

Solomon-a-Gundy is a pickled fish pâté made from smoked red herring. It is usually served with crackers as an appetizer or hors d'oeuvre. The term “Solomon-a- Gundy “ may come from the British word salmagundi, used to refer to a salad of many different ingredients. There is also a popular Jamaican poem called “Solomon-a-Gundy” which is based on the Europe nursery rhyme called “Solomon Grundy” .

Solomon-a-Gundy Poem:
Solomon-a-Gundy, born on a Monday,
christened on a Tuesday,
married on a Wednesday,
took ill on a Thursday,
worse on a Friday,
died on a Saturday,
buried on a Sunday,
that is the end of Solomon-A-Grundy

INGREDIENTS:

1 ½ lb. Smoked Herring
9 pimentos( Allspice)
¾ Vinegar
2 small onions (chopped)
2 Scotch Bonnet Pepper (1 scotch bonnet if you like it less spicy
2 Stalk Scallion
1 tsp. Thyme
4 tbsp. Oil
2 tsp. Sugar

METHOD:

Debone and Soak smoked red herring in water to remove some of the salt or boil in water for 10 minutes
Use your hands and shred (flake) the smoked red herring finely and set aside in a mixing bowl.
Chop up the onions
Puree the chopped onion, the scallion and thyme for 2 minutes in a blender. Leave these ingredients in the blender.
Put the vinegar, pimento and sugar on a low fire. Do not boil. To help the sugar dissolve stir the pot occasionally.
Add the smoked red herring to the pot. Keep the fire on low. Let the ingredients cook for 10 Minutes. The goal is for the sugar to be completely dissolved.
Remove the pimento seeds from the pot and discard.
Add the ingredients from the pot (vinegar and smoked red herring) to the blender.
Puree in the blender for 1 minute
The Solomon-A-Gundy is now ready. Serve with crackers or bread.

Saltfish and Butter Beans Recipe

Mon, 21 Feb 2011 08:45:01 UT

INGREDIENTS

¼ Cup vegetable oil
1 small red bell pepper
1 small green bell pepper3 small red tomatoes1 large onion
2 sprig tyme
½ grams salted fish
2 cans butter beans
2 cloves garlic (or 1 tsp. garlic powder)
3 tablespoons. ketchup

METHOD

Debone and Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes
Use your hands and shred (flake) the saltfish finely and set aside in a mixing bowl.
Cut the sweet peppers in strips
Cut the onion in slices onion
Cut the tomatoes in quarters
Put the vegetable oil in a frying pan and heat
Saute sweet pepper, tomatoes and onion
Add the saltfish and stir
Add garlic (garlic powder), butter beans and tomato ketchup
Let Simmer for 5 minutes before removing from the fire.
Serve with Fried Dumpling or Festival

Jamaican Guinness Stout Punch Recipe

Mon, 29 Nov 2010 09:00:01 UT

The Jamaican Guinness Stout Punch is very similar to Irish Moss. Like the Irish Moss the Guinness stout was introduced to Jamaica via the Irish. Also like the Irish Moss drink the Jamaican Guinness Stout Punch is a notorious drink among men (and some women) who seek “vigor”. It is believed “to put lead in your pencil “, “put it back” and boost energy that will lead to an increased libido.

Ingredients:

12 oz. bottle Guinness stout
½ cup sweetened condensed milk
½ teaspoon Nutmeg
1 teaspoon Cinnamon
1 raw egg (beaten)

Methods:

Break and beat the raw egg in a bowl
Place the Guinness stout, raw egg and condense milk in a blender.
Mix the ingredients in the blender
Pour the drink into a covered drink jug
Add Cinnamon and Nutmeg
Stir lightly
Place in the refrigerator to chill.
Serve cold.

Jamaican Peanut Porridge

Mon, 25 Oct 2010 10:45:02 UT

Jamaican Peanut porridge is a delicious breakfast treat. It is a favorite of vegetarians because it is high in protein. Before it became “main stream” dish it was categorized as “street food”, as it was mainly served by street food vendors in Jamaica. It is now enjoyed by Jamaican tourists and locals alike.

Ingredients

1 cup raw peanut
1 cup oatmeal
1 tbsp. Flour
1 tbsp Cornmeal
½ Cup Sweetened Condensed Milk
½ cup evaporated milk
A pinch of nutmeg
½ teaspoon vanilla extract
½ tsp Salt
Water as needed (approximately 2 cups)

Method:

Place the peanuts in a blender and process until it is almost smooth.
Remove the peanuts and place in a container.
Place 1 cup of water in a pot to boil and add ½ tsp of salt.
Place the oatmeal in a blender and process until it becomes power.
Combine the flour, cornmeal, peanut, oatmeal in a container.
Slow pour water in the container and mix the ingredients to make a liquid paste.
Pour the liquid paste into the boiling water.
Stir until evenly mixed. (Do not let the flour get lumpy)
Cover and cook on medium setting. To prevent the porridge from boiling over, lift the cover and allow steam to escape.
After 12 minutes turn the setting to low then add the vanilla extract, nutmeg, sweeten condensed milk and evaporated milk.
Stir until evenly mixed. Cover and cook for another 2 minutes.
Turn of the heat and allow the porridge to slightly cool before serving.

Irish Moss

Mon, 20 Sep 2010 09:00:02 UT

The Irish Moss is a seaweed that was original found near Ireland hence the name. The Irish consumed Irish moss during the famine of the 19th century in Ireland. The seaweed grows on rocks in Jamaica. Irish migrants to Jamaica brought the tradition of the Irish Moss to Jamaica. It is one of Jamaica’s most notorious drinks among men (and some women) who seek “vigor”. It is believed “to put lead in your pencil “, “put it back” and boost energy that will lead to an increased libido. It is also used by many as a herbal medicine.

¾ lb Irish Moss
3 oz. gum arabic ( known as gum acacia is a natural gum made of hardened sap taken from two species of the acacia tree)
¾ cup natural honey or 1 can sweetened condensed milk (use natural honey)
¾ pound sugar
5 oz. isinglass
5 oz. linseed
3 tbsp. vanilla extract
5 qt. water
2 tablespoons of powdered nutmeg

Method

Wash the Irish Moss to remove sand and other matter.
Place the Irish Moss in water overnight. One part Irish moss to two parts water. (Optionally can cook right away however you will have to cook it longer)
Place 5 qt. water in a pot and bring to a boil
Add Irish Moss, gum arabic, isinglass, and linseed.
Cook for ¾ hour until all the ingredients, with the exception of the Irish Moss, has dissolved.
Pour the liquid into a strainer to another container. Throw away the boiled Irish Moss.
Add the rest of ingredients to the liquid and mix well. Boil for an additional 10 minutes.
Let the mixture cool and then place in the refrigerator for 5 hours before severing.

Coffee Jamaican Style

Mon, 26 Jul 2010 09:00:02 UT

INGREDIENTS:

2/1-2 cups hot, freshly brewed Jamaican Blue Mountain arabica coffee
1/2 cup Tia Maria
2/3 cup dark Jamaican rum
8 tablespoons of light cream
2/3 cup brown sugar, packed
chocolate shavings

Directions:

Place freshly brewed coffee in a saucepan. Heat over low heat. Add Tia Maria, rum and brown sugar. Heat until nearly boiling, continuing to stir the whole time.
Remove from heat and pour into 4 heat-proof glass coffee cups until 2/3 full.
Using a round-bottomed spoon, float 2 tablespoons of cream onto the top of the coffee.
Garnish with chocolate shavings. Serve hot.

SERVES 4

Escovitch Lobster

Mon, 28 Jun 2010 09:00:01 UT

INGREDIENTS :

1 Cup vegetable oil
6 lobster tails, shelled
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon white sugar
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon cornstarch
1 ½ cup milk
3 eggs (beaten)
1 cup white Vinegar (For Escovitch Sauce)
1 cup water (For Escovitch Sauce)
2 table spoons vegetable oil (For Escovitch Sauce)
1 table spoon sugar (For Escovitch Sauce)
2 Onions (For Escovitch Sauce)
4 Scotch Bonnet Peppers (For Escovitch Sauce)
20 pimentos seeds (For Escovitch Sauce)

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

In a bowl combine the flour, thyme, sugar, salt, black pepper, onion salt, garlic salt, paprika and cornstarch together in a small bowl.
Combine the egg and milk in another bowl. Beat well.
Place oil in a frying pan/sauce pan. Enough to fry one side of the lobster. Please note that this is not a deep fry therefore the lobster
Cut the lobster tails in the bite size pieces.
Dip in the lobster tail pieces in the egg mixture then the flour mixture.
Heat the oil to 400 degrees and place the lobster tail pieces in the frying pan/sauce pan
Fry crisp until golden brown. Turn down the heat as necessary.
Turn other side and fry crisp until golden brown.
Set lobster aside in a dish
Slice onions, scotch bonnet pepper (For Escovitch Sauce)
Combine the vinegar, water, 2 table spoons sugar and oil in a small pot (For Escovitch Sauce)
Place on stove and boil. (For Escovitch Sauce)
Place onions, scotch bonnet pepper, and pimento in the pot (For Escovitch Sauce)
Boil contents on stove for approx. 5 min. Be careful of your eyes burning if contents are overheated. (For Escovitch Sauce)
Pour contents on the fried lobster tails
Serves 6

Boiled Banana

Mon, 15 Mar 2010 09:00:02 UT

INGREDIENTS :

3 fingers of green bananas
1 cup milk
5 cups water
1/2cup flour
1/2 tsp. salt sugar to taste nutmeg [vanilla optional]

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Wash,peal and grate bananas
Add flour and salt to grated bananas and mix well.
Beat mixture with fork while adding water until smooth.
Sweeten to taste and add nutmeg and vanilla.
Pour mixture into boiling water, stirring constantly to prevent lumping, stir until mixture thickens.
Continue cooking, and milk ,and let it simmer over low heat .
Cook for about 30 mins. 8. Add sugar to taste and spices.

Jamaican Pumpkin rice

Mon, 15 Feb 2010 09:00:02 UT

INGREDIENTS :

2 cups uncooked white rice
½ lb. Cod fish/salt fish
½ lb diced pumpkin
2 tsp. Vegetable oil or Olive oil
1 medium onion (chopped)
3 ½ cups water
Salt (to taste)
Black pepper
A sprig of thyme
2 stalk scallions, chopped
2 -3 tbsp butter or margarine
1 Scotch Bonnet Pepper (Optional – used to taste )

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Soak (6 hours) or boil Cod fish/salt fish to remove most of the salt
Drain the water
Remove the Cod fish/salt fish and place in a dish.
"Pick up" (break in to small portions and remove any bones) Cod fish/salt fish and Set aside
Peel pumpkin and dice
Add to water and boil for 10 minutes.
Add vegetable oil while boiling.
Cook until pumpkin is fully cooked (soft...easily mashed with a fork).
Add rice and all the other ingredients except the Scotch Bonnet Pepper.
Mix while it's cooking to distribute the color
Add the whole Scotch Bonnet Pepper after 20 minutes on top of the rice. If you want spicy rice dice the Scotch Bonnet Pepper and add directly to the rice & mix.
Steam for 25-30 more minutes or until done.
Taste to ensure that the rice is seasoned
Serves 4 -6 people.

Sorrel Chutney

Jacqui Sinclair — Tue, 01 Dec 2009 05:19:28 UT

This Christmas make a nice, sorrel chutney! If you have fresh Jamaican sorrel give it a try! This is absolutely excellent on chicken, fish, or pork, or in sandwiches. It is great for when you have an over-abundance of sorrel during the Christmas season.

INGREDIENTS :

7 cups of sorrel calyces
2 ½ cups brown sugar
2 ½ cups water
2 small onion (diced finely)
1 garlic clove (minced)
2 inch piece of ginger (finely grated)
1 lime (juiced)
1 tbsp white cane vinegar
¾ cup golden raisins
7 pimento (allspice) grains, crushed
2 yellow Scotch Bonnet pepper (de-seeded & finely chopped)

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Wash sorrel thoroughly, using the fingers to lift it from the water.
Put into stainless steel container and set aside.
Combine water, brown sugar, pimentos, ginger and garlic in a large saucepan.
Cook over high heat for five minutes then reduce to a simmer.
Add sorrel calyces, raisins, lime juice, vinegar and scotch bonnet
Stir all the ingredients
Cover, cook and stir occasionally until the mixture has a jam consistency.
Removed from heat and chill in refrigerator for at least 3 hours before serving.
Place chutney in spotlessly clean jars for storage. The flavor improves after a couple days.
This chutney can be stored in the refrigerator for 1-2 months.

About the Writer:
Jacqui Sinclair is a Le Cordon Bleu trained Chef, Food Writer and Food Stylist. She writes a weekly food columnist for the Jamaica Observer under my "JuicyChef" brand. Jacqui is working on her first cookbook which will be available soon.

Ital Stew Peas (Veggie Stew Peas)

Wed, 01 Jul 2009 04:20:52 UT

Ital Stew Peas is sometimes called Veggie Stew Peas or Vegetarian Stew Peas

INGREDIENTS :

2 cups red peas (kidney beans)
2 whole scotch bonnet peppers (if you like it hot cut the pepper up)
¼ cup water
2 cups coconut milk
bay leaves
10 pimento grains (allspice)
cloves garlic (1 crushed and 3 whole)
3 chopped scallions
1 small onion chopped
3 sprigs of thyme
½ teaspoon black pepper
1 teaspoon natural sea salt (sold in stores)
2 potatoes (Irish), cubed
1 sweet potato, cubed
3 carrots, sliced
Veggie spinners/dumplings (See Recipe Below)

METHOD:

Soak the peas in water for a least 10-12 hours in the pot
Place coconut milk, bay leaves, scallion, pimento grain, whole garlic and whole pepper in the pot.
Slowly boil and simmer for 1 ½ hours or until the peas are tender.
Season by adding the onions, crushed garlic and thyme.
Add carrots, spinners and potatoes
Let simmer for 30 minutes
Remove the scallions, bay leaves and hot pepper before serving.
Serve hot with white rice.

Veggie Spinners

INGREDIENTS:

1 cup wheat flour
Enough water to bind

METHOD:

Place flour in a medium bowl.
Work mixture with hands while adding enough water to bind, making a stiff dough.
Roll into 1 inch long pieces, drop into boiling stew peas or soup.
Boil until they float or add them during the last 20mins of the cooking process. Enjoy

Red Stripe Chicken

Sun, 31 May 2009 17:00:00 UT

INGREDIENTS :

¼ cup vegetable oil
3 pounds chicken
2 cups canned coconut milk/cream
1 cup Red Stripe beer
1 Large onion (chopped)
1 large green bell pepper
Salt and pepper

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Cut the chicken into serving pieces
De-deseed green bell pepper and chop up onion
Heat vegetable oil in Dutch pot
Brown the chicken in oil (both sides)
Remove the chicken
Pour off some of the oil.
Leave 2 table spoon of oil in the pot
Return the chicken to the pot
Add the coconut milk and red strip beer
Once the pot is boiling reduce to heat to a simmer
Cook for 30 minutes
Add onion, bell pepper
Add salt and pepper to taste
Let simmer for 15-20 minutes as the liquid reduces and thickens.
If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
Serve while hot
Serving size 4-6

Bread Pudding

Sat, 28 Feb 2009 14:20:00 UT

INGREDIENTS :

1 lb day-old white bread (preferable hardo bread)
1/4 cup melted butter
1/2 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup rum
1/3 cup raisins
1/2 cup sweetened condensed milk
4 cups whole milk
5 eggs (beaten well)

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Preheat oven to 350 degrees F.
Grease a 9-inch square baking dish with butter.
Line the baking dish with wax paper
Remove the crust from the bread
Break up the bread into small portions.
Combine the bread, sugar, cinnamon, nutmeg, rum, raisins, and melted butter in a mixing bowl.
Pour into the baking dish.
Mix the condensed milk, eggs and whole milk
Pour this over the bread mixture in the baking dish.
Place the oven
Bake for 1¼ hours. You can test if it is baked by inserting a small knife in the middle until it comes out clean.
erve warm or cool.
Best served with Ice cream or whipped cream.
Serves 6 to 8

Boiled Yam

Thu, 01 Jan 2009 03:05:15 UT

INGREDIENTS :

3 lbs. Yam Teaspoon
Salt or a small piece Salt fish (cod fish)

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Put gloves on your hand as touching raw can will irritate the skin and cause it to itch. If you do not have gloves rub oil on your hands.
Boil water in pot on a high fire.
Peel the skin off the yam. The peel should be approximately ¼ inch
Cut yam in small serving portions
Rinse the pieces in cold water.
Place the salt or salt fish in the boiling water
Add the pieces of yam
Cook for approximately 32 minutes until tender
Serve warm

Cabbage Salad

Thu, 01 Jan 2009 02:57:46 UT

INGREDIENTS :

1 Green cabbage
4 medium Carrot
6 Stalks Celery
1 Cucumber
½ Cup Sugar
½ Cup Vinegar
½ Cup Oil
1 Cup boiling water

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METHOD:

Slice cabbage into thin strips
Slice carrot into thin slices
Slice celery in to thin strips crossway
Slice cucumber into thin strips
Place all ingredients in to a container
Pour the boiling water in the container
Cover the container for 20 minutes
Drain the liquid
Serve at room temperature

Cornmeal Fritters

Sat, 01 Nov 2008 17:55:00 UT

INGREDIENTS:

½ cup cornmeal
½ cup flour
1 tsp baking powder
Salt to taste
3 tablespoons sugar
1 egg, beaten
1 cup milk
2 tbsp margarine
Few drops vanilla
Oil for frying

Recipe from the cook book "Simple Jamaican Cooking with Winsome".

METHOD:

Sieve salt, flour and baking powder in a bowl.
Add cornmeal and sugar.
Put in beaten egg, vanilla and milk by degrees, after rubbing the margarine into the flour mixture.
Beat until smooth.
Drop by spoonfuls in frying pan and fry in hot fat.
Drain on absorbent paper before serving.

Curried Callaloo

Wed, 01 Oct 2008 17:02:52 UT

INGREDIENTS :

1/3 Cup of bell pepper (sweet pepper), chopped and de-seeded.
3 scallions, crushed and chopped
1 tablespoon vegetable oil
4-5 cups Callaloo
3 medium potatoes
½ Cup fresh corn
2 sprig thyme
1 tomato chopped and de-seeded
½ Cup of Curry(Less depending on your taste)

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METHOD:

Wash callaloo leaves
Cut up callaloo leaves in pieces.
Dice and boil the potatoes for approx 2 minutes. Do not overcook.
Heat the vegetable oil in a saucepan
Sauté the scallions and bell pepper in the vegetable oil
Add the other ingredients and let simmer for 7 minutes. Stir during this time.
Serve will hot with yam, dumplings and boiled green bananas

Oven Baked Breadfruit

Mon, 01 Sep 2008 03:08:53 UT

INGREDIENTS:

1 Mature Whole Breadfruit
1 Teaspoon vegetable or coconut oil.
Alumni foil

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METHOD:

Preheat your over to 425F
Rub the outside of breadfruit with the oil
Wrap the breadfruit completely with the foil wrap
Bake for approx. 1 hour
Use skewer to check if cooked.
When cooked use pot holder to remove the foil wrap, then hold and peel off skin.
Cut in half.
Cut out the 'heart' (uneatable portion in the middle with seed).
Cut breadfruit into pegs and serve.

Ackee Dip

Fri, 01 Aug 2008 05:00:01 UT

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

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METHOD:

Mash ackee
Combine and mix with other ingredients
Chill in the refrigerator for 2-3 hours before serve
Serve on Jamaican crackers or crumpets.

Quick Jamaican Rice & Peas

Fri, 01 Aug 2008 04:45:01 UT

Sunday Rice and Peas is a must but when you are on the go it can be a challenge. Our quick rice and peas is for the person on the go that wants to have Jamaica’s “Coat and Arms’, but quickly with a Rice Cooker and pre-cooked pigeon or red peas.

INGREDIENTS :

2 Cups Uncle Bens Rice
3 Sprigs thyme
2 Clove Garlic
2 Stalks scallion
1 tablespoon salt
1 tablespoon pepper
1 can green pigeon or red peas with coconut milk (Ocho Rio brand)
3 1/2 cup water (Or use the required amount for the rice cooker)
1 Scotch bonnet pepper

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METHOD:

Pour the rice in the Rice Cooker.
Combine the water with the green pigeon peas with coconut milk into a pot.
Be sure the rice is completely covered with water
Add the salt, pepper, thyme, Garlic and scallion
Place Scotch bonnet in the pot
Turn on the rice cook
Serve once the rice cooker has completed cooking. Do not keep the rice cooker on warm as it will burn the bottom of the rice.

Quick Festival Mix

Tue, 01 Jul 2008 03:40:00 UT

INGREDIENTS :

2 cup flour
1 teaspoon salt to taste
1 tablespoon brown sugar
1 cup cornmeal
2 tsp. baking powder
1 cup water
1 quart vegetable oil for frying

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METHOD:

Mix dry ingredients together.
Add water to make soft dough.
Divide into 5x3 inch flat shape in long dumplings.
Heat the oil to 350° in a large saucepan,
Fry the dumplings until golden all over, 2 to 3 minutes.
Drain on paper towels and serve hot.

Gizzada

Tue, 25 Mar 2008 17:00:00 UT

Ingredients for filling:

1 cup Water
1 ½ cups Grated Coconut
1 ½ cups Brown Sugar
¼ tsp. Grated Nutmeg
1 oz. Butter

Method:

Boil water and sugar together to make syrup (low heat)
Add the grated coconut and Nutmeg to the syrup.
Stir the ingredients so it does not thicken. Boil for 15 minutes
Add the butter
Stir ingredients for another 6 minutes. Be sure the 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

Method:

Sift flour and salt together.
Cut the butter and shortening in to small pieces, add to the flour along with the cold water.
Make into pastry (dough).
Place the pastry into a plastic wrapping or foil wrap.
Put the pastry in the fridge for ½ an hour.
Remove the pastry from the fridge.
Use a rolling pin to roll the pastry on a cutting board to a ¼ inch thickness. (Flour the board first)
Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cookie cutter)
Cut 16 circles from it
Crimping (Pinch) each of the pastry circles to form a casing. It will be holder for the filling.
Crimp in a uniform pattern as this will give the decorated effect.
Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fareinheit for 15 minutes)
Place the pasty on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes.
Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes.
Remove them from the oven allow to cool.
The gizzadas are now ready to be served!,

Steamed Cabbage and Saltfish

Tue, 25 Dec 2007 17:00:00 UT

INGREDIENTS :

1 medium cabbage
1/2 lb. Saltfish (codfish)
2 tablespoon margarine
1 scotch bonnet pepper (cut up and add for spicy)
2 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
2 or 3 small slices of a sweet green pepper.
1 medium chopped onion or 2 table spoon onion powder
black pepper
salt to taste
1/4 cup water

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METHOD:

Wash cabbage
Cut up/slice cabbage leaves in pieces.
Soak saltfish in water to remove some of the salt or boil. in water for 5-7 minutes
Cut or pick up the saltfish to make small pieces.
Sauté saltfish, onion, garlic, pepper, tyme in margarine.
Add cut up cabbage water and stir.
Cover saucepan and cook cabbage are tender.
Add whole scotch bonnet pepper
Sprinkle with pepper and salt.
Simmer then serve with avocado pear.

Callaloo and Saltfish

Wed, 27 Jun 2007 17:00:00 UT

INGREDIENTS :

1 lb. callaloo
1/2 lb. Saltfish (codfish)
1 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
1 tablespoon margarine or vegetable oil
1 scotch bonnet pepper
1 medium chopped onion
black pepper
salt to taste
1/4 cup water

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METHOD:

Wash callaloo leaves
Cut up callaloo leaves in pieces.
Sauté saltfish, onion, garlic, pepper, tyme in margarine or oil
Add cut up callaloo leaves, water and stir.
Cover saucepan and cook callalloo are tender.
Add whole scotch bonnet pepper
Sprinkle with pepper and salt.
Simmer then serve with avocado pear, boil banana and/or fried dumplings.

Veggie Patty

Sat, 26 May 2007 17:00:00 UT

INGREDIENTS :

1 medium cabbage
1 small tomato cut up
2 tablespoon margarine
1 scotch bonnet pepper. Cut up and add for spicy flavor.
2 sprig tyme
1 crushed garlic or 2 teaspoons garlic powder
2 or 3 small slices of a sweet green pepper.
1 medium chopped onion or 2 table spoon onion powder
black pepper
salt to taste
1/4 cup water

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METHOD:

Wash cabbage.
Cut up/slice cabbage leaves in pieces.
Sauté tomato,onion, garlic, pepper, tyme in margarine.
Add cut up cabbage water and stir.
Cover saucepan and cook cabbage are tender.
Sprinkle with pepper and salt.
Do not over cook as you will be using this as filling.

INGREDIENTS FOR PASTRY:

11 ozs suet (beef fat or shortening)
4 cups flour
1 level teaspoon salt
2/3 cup iced water

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METHOD:

Trim all skin and fatty membrane from suet and set overnight in freezer.
Next day, with a very sharp knife shave suet as finely as possible.
Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
Add iced water in sufficient amount to have a dough which can be rolled out.
Form into a ball and with a rolling pin, pat gently, turning the dough over once or twice in order to have it all properly held together.
Set overnight wrapped in wax paper in freezer.
Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
Dip dough in flour before rolling.
Roll quite thin and cut in a circle. (use saucer for help)
In the center of each circle place a spoonful of cabbage filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
Do not prick the pastry.
Bake on ungreased tin sheet in a hot oven for about 35 mins.
This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
Serving 3 dozen regular size patties. Try different fillings for experiment.