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Jamaican Recipes (Part I)

Callaloo and Saltfish

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

METHOD:

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

Veggie Patty

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

METHOD:

1. Wash cabbage.
2. Cut up/slice cabbage leaves in pieces.
3. Sauté tomato,onion, garlic, pepper, tyme in margarine.
4. Add cut up cabbage water and stir.
5. Cover saucepan and cook cabbage are tender.
6. Sprinkle with pepper and salt.
7. 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

METHOD:

1. Trim all skin and fatty membrane from suet and set overnight in freezer.
2. Next day, with a very sharp knife shave suet as finely as possible.
3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4. Add iced water in sufficient amount to have a dough which can be rolled out.
5. 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.
6. Set overnight wrapped in wax paper in freezer.
7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use saucer for help)
10. 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.
11. Do not prick the pastry.
12. Bake on ungreased tin sheet in a hot oven for about 35 mins.
13. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
14. Serving 3 dozen regular size patties. Try different fillings for experiment. 

Jamaican Callaloo Patty

 

INGREDIENTS :

• 1 lb. callaloo
• 1 tablespoon margarine
• 2 medium chopped onion
• salt to taste
• 1/4 cup water
• 1 clove garlic
• 1 scotch bonnet hot pepper (for spice version)
• 1 tablespoon black pepper
• 2 teaspoons cooking oil
• 1 cup water

METHOD:

1. Wash callaloo leaves
2. Cut up callaloo leaves in pieces.
3. Sauté chopped onion, pepper & garlic in margarine (Add scotch bonnet for spicy version)
4. Add cut up callaloo leaves, water, oil and stir.
5. Sprinkle with pepper and salt.
6. Cover saucepan and cook callalloo for 7 mins. Do not overcook.
7. When cool use as fill for patty pastry

INGREDIENTS FOR PASTRY:

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

METHOD:

1. Trim all skin and fatty membrane from suet and set overnight in freezer.
2. Next day, with a very sharp knife shave suet as finely as possible.
3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4. Add iced water in sufficient amount to have a dough which can be rolled out.
5. 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.
6. Set overnight wrapped in wax paper in freezer.
7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use saucer for help)
10. In the center of each circle place a spoonful of callaloo filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
11. Do not prick the pastry.
12. Bake on ungreased tin sheet in a hot oven for about 35 mins.
13. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
14. Serving 3 dozen regular size patties. Try different fillings for experiment. 

Steamed Cabbage

INGREDIENTS :

• 1 medium cabbage
• 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

METHOD:

1. Wash cabbage
2. Cut up/slice cabbage leaves in pieces.
3. Sauté onion, garlic, pepper, tyme in margarine.
4. Add cut up cabbage water and stir.
5. Cover saucepan and cook cabbage are tender.
6. Add whole scotch bonnet pepper
7. Sprinkle with pepper and salt.
8. Simmer then serve with avocado pear. 

Ackee and Saltfish Patty

INGREDIENTS :

• 1/2 lb. Saltfish (codfish)
• 1 dozen ackees
• 1 small onion
• 1 clove garlic crushed
• 1 teaspoon black pepper
• 3 slices hot scotch bonnet pepper
• 1 small red sweet pepper
• 3 tablespoons cooking oil

METHOD:

1. Soak Saltfish in warm water to taste.
2. After soaking saltfish (codfish), place it in cold water and boil.
3. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
4. Wash ackees five times
5. Cover and boil until moderately soft.
6. Drain, cover, and put aside.
7. Pick up (flake) the saltfish and remove all bones.
8. Sauté thinly sliced onions, garlic, scott bonnet pepper and sweet pepper slices.
9. Add saltfish and the ackees, and turn the fire/stove up slightly.
10. Add black pepper
11. Pour in to serving plate and garnish with remaining onions and pepper slices
12. 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

METHOD:

1. Trim all skin and fatty membrane from suet and set overnight in freezer.
2. Next day, with a very sharp knife shave suet as finely as possible.
3. Combine salt and flour, then work in suet as you would shortening in plain pastry, cutting it in with two knives.
4. Add iced water in sufficient amount to have a dough which can be rolled out.
5. 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.
6. Set overnight wrapped in wax paper in freezer.
7. Next day, pull off enough dough (after defrosting) to roll into a circle the size of a breakfast saucer.
8. Dip dough in flour before rolling.
9. Roll quite thin and cut in a circle. (use saucer for help)
10. In the center of each circle place a spoonful of ackee filling, fold dough over to form a crescent shape seal edges with egg white or by crimping the edge and folding dough slightly under.
11. Do not prick the pastry.
12. Bake on ungreased tin sheet in a hot oven for about 35 mins.
13. This recipe will make about 3 dozen regular patties. if cocktail patties are needed, use a smaller cutter than a saucer.
14. Serving 3 dozen regular size patties. Try different fillings for experiment. 

Sweet Cassava Pudding

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 

Cornmeal Pudding

INGREDIENTS:

• 3cups golden cornmeal
• ¾ cup all purpose flour
• 2 ¼ cups brown sugar
• 5 cups thick coconut milk
• ½ tsp. mixed spice
• 1½ tsp salt
• 1½ tsp grated nutmeg
• ½ cup raisins
• ½ cup of the shredded coconut

METHOD:

1. Sift together flour and cornmeal.
2. Blend together sugar, salt, nutmeg, mixed spice and coconut milk.
3. Add to cornmeal mixture, stirring until there are no lumps.
4. Pour into a greased pan.
5. Coat raisins with a little flour and sprinkle into mixture.
6. Sprinkle shredded coconut on top.
7. Dot generously with butter or margarine.
8. Bake in a moderately-hot oven 350F for ¼ hour or until set.
9. Combine and pour custard mixture (see recipe below) on top of pudding.
10. Bake for a further ½ to ¾ hour or until set.
11. Cool and serve.

*Custard Mixture*

• ½ cup strong coconut milk
• 4 heaped tbsps granulated sugar
• Dash cinnamon
• Dash vanilla
• Combine all ingredients and use as directed above 

Coconut Toto

NGREDIENTS:

• ¼ butter
• 3 cups flour
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 3 tsps. Baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• ¼ tsp. nutmeg
• 2 cups grated coconut
• 1 cup Evaporated milk
  
  METHOD:
  

  1. Cream butter and sugar.
  2. Add eggs and vanilla and beat for 2 minutes longer.
  3. Sift together flour, baking powder, cinnamon, and nutmeg.
  4. Add flour mixture, and coconut to butter and sugar mixture alternately with Evaporated milk.
  5. Spread evenly in greased shallow baking tin 8” x 12”.
  6. Bake at 400F about 30 minutes

Boil Dumpling

 

INGREDIENTS :

• 2 cups flour
• 1.5 teaspoon salt
• 1/4 cup cornmeal
• 1/2 cup cold water

METHOD:

1. Sift the 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.
2. On a lightly floured surface, knead the dough well, for about five minutes.
3. Boil a pot with water
4. 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.
5. Place the pieces, uncrowded, into the pot of hot water --(Approx 5 -8 minutes)
6. Service hot with other food (Serves 6-8) 

Stuffed Roast Beef

INGREDIENTS :

• 1 medium rib eye
• 1 small onion
• 2 gloves garlic
• Thyme
• Scallion
• Crushed pimiento seeds
• ½ hot scotch bonnet pepper
• Pick-a-pepper sauce
• Paprika
• Corn starch
• Soy Sauce
• Ketchup
• Oil
• Salt & Black pepper

METHOD:

1. Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.
2. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
3. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
4. Let stand for a while.
5. Heat oil in skillet, shake excess seasoning off. Add meat.
6. Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
7. Keep adding water until cooked.
8. When cooked, remove from skillet to make gravy.
9. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas 

Codfish Balls

INGREDIENTS :

• ½ lb. salted codfish
• 2 cups diced raw potato
• 1 tbsp butter
• ½ tsp pepper
• 2 eggs, beaten
• Breadcrumbs
• Vegetable oil for frying

METHOD:

1. Soak codfish in water, preferably overnight.
2. Boil for 1/2 hour.
3. Drain, rinse under cold water and flake the fish making sure to remove fine bones.
4. Boil diced potatoes for 20 minutes.
5. Add butter, pepper and shredded fish to potatoes, mix well.
6. Form mixture into light, feathery balls.
7. Dip in beaten egg then breadcrumbs.
8. Fry in deep oil in fryer basket until golden brown.
9. Drain on absorbent paper and serve very hot with cocktail sauce. (Yields 12)

Callaloo Fritters

INGREDIENTS :

• Callaloo Fritters
• 2 cups raw callaloo cut up
• ½ onion
• 1 tomato
• 1 tbsp. margarine

BATTER:

• 1 cup all purpose flour
• ¼ tsp. salt (optional)
• 1 tsp. baking powder
• 1 egg
• vegetable oil for deep-frying

METHOD:

1. Heat margarine; sauté onion and tomato.
2. Add callaloo and steam for about 5-10 minutes.
3. Cool and set aside.
4. Sift flour, measure, and sift again with baking powder and salt.
5. Beat egg and add to cooked callaloo.
6. Combine egg and calaloo with flour mixture.
7. Heat frying pan and add oil to a depth of ½ inch.
8. Drop by tablespoon in hot oil and fry.
9. Serve hot. 

Quick Vegetable Curry

INGREDIENTS:

• Frozen vegetables (Broccoli, carrots, beans, etc)
• 1 onion - sliced
• 1-teaspoon salt to taste
• 2-tablespoons cornstarch
• ¼ cup water
• 4-tablespoons olive oil
• 1-teaspoon cayenne pepper
• 4 tablespoons curry

METHOD:

1. Add olive oil into a skillet and heat
2. Add curry & mix with hot oil
3. Add onion slices & sauté
4. Add frozen vegetables to skillet
5. Mix cornstarch with ¼ cup water until a paste is formed
6. Add cornstarch paste into skillet until lightly thickened.
7. Cook for 10 minutes then serve

 

Jamaican Recipes (Part II)

Bread Pudding

 

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)

METHOD:

1. Preheat oven to 350 degrees F. 
2. Grease a 9-inch square baking dish with butter.
3. Line the baking dish with wax paper
4. Remove the crust from the bread
5. Break up the bread into small portions. 
6. Combine the bread, sugar, cinnamon, nutmeg, rum, raisins, and melted butter in a mixing bowl. 
7. Pour into the baking dish.
8. Mix the condensed milk, eggs and whole milk
9. Pour this over the bread mixture in the baking dish. 
10. Place the oven
11. 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.
12. Best served with Ice cream or whipped cream.
13. Serves 6 to 8

Boiled Yam

 

Gallery

INGREDIENTS :

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

METHOD:

1. 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.
2. Boil water in pot on a high fire.
3. Peel the skin off the yam. The peel should be approximately ¼ inch
4. Cut yam in small serving portions
5. Rinse the pieces in cold water.
6. Place the salt or salt fish in the boiling water
7. Add the pieces of yam
8. Cook for approximately 32 minutes until tender
9. Serve warm

 

Cabbage Salad

 

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

METHOD:

1. Slice cabbage into thin strips
2. Slice carrot into thin slices
3. Slice celery in to thin strips crossway
4. Slice cucumber into thin strips
5. Place all ingredients in to a container
6. Pour the boiling water in the container
7. Cover the container for 20 minutes       
8. Drain the liquid
9. Serve at room temperature 

Cornmeal Fritters

 

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

METHOD:

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

Curried Callaloo

 

INGREDIENTS :

• 1/3 Cup of bell pepper (sweet pepper), chopped and de-seeded.
• 3 scallions, crushed and chopped
• 1 tablespoon vegetable oil
• 3 cups calloloo
• 3 medium potatoes
• ½ Cup fresh corn
• 2 sprig thyme
• 1 tomato chopped and de-seeded
• ½ Cup of Curry

METHOD:

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

Oven Baked Breadfruit

 

INGREDIENTS:

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

METHOD:

1. Preheat your over to 425F
2. Rub the outside of breadfruit with the oil
3. Bake for approx. 1 hour
4. Use skewer to check if cooked.
5. When cooked use  pot holder to hold and peel off skin.
6. Cut in half.
7. Cut out the 'heart'(uneatable portion in the middle with seed).
8. Cut breadfruit into pegs and serve.

 

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. 

Quick Jamaican Rice & Peas

 

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

METHOD:

1. Pour the rice in the Rice Cooker.
2. Combine the water with the green pigeon peas with coconut milk into a pot.
3. Be sure the rice is completely covered with water
4. Add the salt, pepper, thyme, Garlic and scallion
5. Place Scotch bonnet in the pot
6. Turn on the rice cook
7. 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

 

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

METHOD:

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

Gizzada

Ingredients for filling:

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

Method:

1. Boil water and sugar together to make syrup (low heat)
2. Add the grated coconut and Nutmeg to the syrup.
3. Stir the ingredients so it does not thicken. Boil for 15 minutes
4. Add the butter
5. Stir ingredients for another 6 minutes. Be sure the butter is not visible in the filling.
6. Allow the filling to cool.

Ingredients for pastry:

• 2 cups Flour
• Ice water
• 1 tsp. Shortening
• 1 tbsp. Butter
• ½ tsp. Salt

Method:

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

Steamed Cabbage and Saltfish

NGREDIENTS :

• 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

METHOD:

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

 

 

 

 

 

 

 

 

 

Jamaican Recipes (Part III)

Jamaican Guinness Stout Punch Recipe

 

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:

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

Jamaican Peanut Porridge

 

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

 

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

1. Wash the Irish Moss to remove sand and other matter.
2. 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)
3. Place 5 qt. water in a pot and bring to a boil
4. Add Irish Moss, gum arabic, isinglass, and linseed.
5. Cook for ¾ hour until all the ingredients, with the exception of the Irish Moss, has dissolved.
6. Pour the liquid into a strainer to another container. Throw away the boiled Irish Moss.
7. Add the rest of ingredients to the liquid and mix well. Boil for an additional 10 minutes.
8. Let the mixture cool and then place in the refrigerator for 5 hours before severing. 

Coffee Jamaican Style

 

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:

1. 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.
2. Remove from heat and pour into 4 heat-proof glass coffee cups until 2/3 full.
3. Using a round-bottomed spoon, float 2 tablespoons of cream onto the top of the coffee.
4. Garnish with chocolate shavings.  Serve hot.

SERVES 4

Escovitch Lobster

 

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)

METHOD:

1. In a bowl combine  the flour, thyme, sugar,  salt, black pepper, onion salt, garlic salt,  paprika and cornstarch together in a small bowl.
2. Combine the egg and milk in another bowl. Beat well.
3. 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
4. Cut the lobster tails in the bite size pieces.
5. Dip in the lobster tail pieces in the egg mixture then the flour mixture.
6. Heat the oil to 400 degrees and place the lobster tail pieces in the frying pan/sauce pan
7. Fry crisp until golden brown. Turn down the heat as necessary.
8. Turn other side and fry crisp until golden brown.
9. Set lobster aside in a dish
10. Slice onions, scotch bonnet pepper (For Escovitch Sauce)
11. Combine the vinegar, water, 2 table spoons sugar and oil in a small pot (For Escovitch Sauce)
12. Place on stove and boil. (For Escovitch Sauce)
13. Place onions, scotch bonnet pepper, and pimento in the pot (For Escovitch Sauce)
14. Boil contents on stove for approx. 5 min. Be careful of your eyes burning if contents are overheated. (For Escovitch Sauce)
15. Pour contents on the fried lobster tails
16. Serves 6 

Boiled Banana

 

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]

METHOD:

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

Jamaican Pumpkin rice

 

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 ) 

METHOD:

1. Soak (6 hours) or boil Cod fish/salt fish to remove most of the salt
   
2. Drain the water
   
3. Remove the Cod fish/salt fish and place in a dish.
   
4. "Pick up" (break in to small portions and remove any bones) Cod fish/salt fish and Set aside
   
5. Peel pumpkin and dice
   
6. Add to water and boil for 10 minutes.
   
7. Add vegetable oil while boiling.
   
8. Cook until pumpkin is fully cooked (soft...easily mashed with a fork).
   
9. Add rice and all the other ingredients except the Scotch Bonnet Pepper.
   
10. Mix while it's cooking to distribute the color
    
11. 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.
    
12. 
    Steam for 25-30 more minutes or until done.
    
13. Taste to ensure that the rice is seasoned
    
14. Serves 4 -6 people.

Sorrel Chutney

 

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) 

METHOD:

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

Ital Stew Peas (Veggie Stew Peas)

 

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:

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

Veggie Spinners
INGREDIENTS:

• 1 cup wheat flour
• Enough water to bind

METHOD:

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

Red Stripe Chicken

 

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

METHOD:

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

 

 

 

 

 

History Of Gully And Gaza

When it comes to Dancehall now adays it seems that the biggest news is Gully verse Gaza. The word Gaza mi say and Gully mi say seem to be on every mixtape because of the Twins of Twins latest release named, you guessed it, Gully Vs Gaza. If you were to travel Jamaica you would see tags of Gully or Gaza. You hear reports of violence because of the feud. Where exactly did the feud start?
Well once upon a time Gully nor Gaza didn’t exist. Kartel was Killa’s right hand man and Mavado was just buzzing. The only war we knew of was Bounty Vs Beenie. The final round to me was on the Show Off Riddim. Hands down Bounty earned his title as the victor. All though Kartel and Beenie weren’t going at it Kartel was on Bounty’s side because he was part of the Alliance.
What happens next was much like what happened between The Game and 50 Cent.  Now remember around this time D’Angel left Bounty for Mr. Moses and later on she became his wife.  Kartel was chatting with Beenie, calling himself the 5 Star General, and all sorts of things Bounty would see as betrayal.  This is basically what lead to Kartel being kicked out of the Alliance.
Kartel put out tracks, and records and showed the Dancehall community that him still have it and he nah need Killa fi mek money.  At this point the rising star Mavado becomes Killa’s right hand man.  Kartel has the Empire and he is doing him with the occasional shot to the Alliance and its members.    The shots became more so at Mavado.  This is when the whole Mafrado and Song Writer thing come out.  There were reports of people from the camps doing drive by’s and fighting and the war was on.  Both of them from different Mavado from Casava Piece and Vybz Kartel the Portmore representer.  This fared into the Gully Gaza territories.  The artists that supported either artist became a part of the camp.
Then Sting ‘08 come and people wanted a clash.  The clash came and went with mixed feelings from fans and the artists.  Kartel said he was ready to clash any day, any time, any mic.  Mavado on the other say “anyway” and moves on stating that he doesn’t need to be like jack the ripper killing dead people aka Kartel.
I think Kartel won the clash because is supposed to showcase lyrical talent.  Mavado barely said anything that wasn’t “level”.  This is the same reason why Beenie lost to Killa on diss tracks.  Mavado is more versatile as far as making songs and can create a hit, something that you can hear in the club and just dance to but Kartel is not to far behind.  He has improved in that category.  He has been on some conscious tracks and held his own and is also able to create witty lyrical tracks.

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