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