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Ackee & Bacon strips with fried beadfruit & ripe plantain
photo by Usain Bolts Tracks and Records
Traditionally ackee is served with saltfish and served as the national dish but there is so much more that can be done with ackee and saltfish separately. Jamaicans have always had a keen sense of savour or taste and this is evident in when we combine our national fruit, ackee with juicy flavourful bacon strips. Although typically served as a breakfast meal, ackee dishes are enjoyed at any time of day or night by Jamaicans. Be sure to try substituting saltfish for bacon in your next ackee meal.
Although this can be enjoyed with any number of side variations we recommend that you try fried breadfruit and ripe plantain.
by
Don Creary
Kamal Bankay
Directions Ingredients 1. Preheat oven to 2500F (1200C). 1 rack Copperwood baby back pork ribs 2. Mix ancho chili powder, white sugar, brown sugar, salt, black 1/2 cup ancho chili powder pepper, cumin, dry mustard, cayenne pepper, Ciroc Vodka and 1/4 cup white sugar 1/4 cup brown sugar chipotle pepper in a small bowl until combined. 1/4 cup salt 3. Place Copperwood ribs meat-side down on aluminum foil. 2 tablespoons freshly ground black pepper Prick back of rib rack several times with a knife. 1 tablespoon ground cumin 4. Generously apply coating of dry rub to all sides of rib rack. 1 teaspoon dry mustard 5. With rib rack meat-side down, fold foil around it to create a tight 1 teaspoon ground cayenne pepper seal. Transfer to sheet pan. 1/2 teaspoon ground dried chipotle pepper 6. Bake in preheated oven until tender and cooked through, 1 cup barbeque sauce about 2 hours. Remove and cool 15 minutes. 1/2 cup Ciroc vodka 7. Increase oven temperature to 3500F (1750C). 8. Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack. 9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time. 10. Cut rack into individual rib segments and serve with more barbeque sauce on side.
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any of us have become accustomed to hearing the voice of this angel from a tender age, each morning on RJRs Roving Report on weekday mornings. Since joining the RJR Communications Group in 1972, Norma Brown-Bell has served in various capacities including Executive Producer (RJR 94 FM), RJR Group Public Relations and Marketing Officer, and Outreach Officer for the RJR Communications Group. When she is not fulfilling her capacity as honourary member of our society, she actually embraces a very simple, reserved lifestyle. Procedure: Soak 1/2 lb fleshy saltfish in water for approx. 10 minutes (not to take away all the salty taste) Cooking time approx. 13 minutes over medium flame. Steam about 1/2 pint shelled broad beans (canned butter beans an option which would require no additional cooking time). Cut up and saut 1 medium sized onion, 1 dozen cherry red marble tomatoes, a dash of thyme with a dash of crushed peppers, in a tightly covered saucepan. Strip saltfish into bite-size pieces and mix into sauted onions, tomatoes, thyme and crushed peppers. Add broad beans and simmer for 5 minutes over medium flame. For extra colour and to enhance this delectable Jamaican fare, add sliced red or green peppers during the 5 minute simmer period over medium flame. Serve with soft boiled green bananas, small wheat dumplings, slices of yam (of choice) and slices of yellow sweet potatoes. To give that extra zingy hot taste to this dish, slices of golden yellow scotch bonnet peppers may be applied. Serve with slices of avocado pear and a glass of lemonade made with brown sugar and seedless limes. How about a slice of real Jamaican cornmeal pudding? A specialty prepared by Norma repeatedly and everybody says WOW!! More, more, more.... please! Serving: 4 adults Aunty Normas simple, tasty, cost effective, delectable Jamaican meal. This fare is prepared by Norma several times during the course of any given year. However, during the month of January, on a very special date, Norma prepares this meal in memory of her mother, who enjoyed this meal immensely, and who was a first class cook herself, perhaps not considered gourmet but taste and nutrition always evident.
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A Jamaica Observer Advertising Feature During our travels we stumbled across a few places that served exceptional Jamaican cuisine which we just had to highlight...
Jamaican Cuisine
Cook Shops
Many times people may even buy another dish but still ask us for some of the curried goat gravy, they cant get enough.
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Saltfish and Cho Cho has been a Jamaican favourite for quite some time and will not leave that list for many years to come. What happens when you add another Jamaican favourite namely curry and put an international twist on that? We have taken that adventurous leap and this is what we came up with. In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then accentuated with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. This can be had as an interesting appetiser or a late evening snack with a glass of wine. Ingredients 8 Plummy tomatoes, diced 1/3 cup chopped fresh basil 2 cloves garlic, minced 2 tbsp. curry powder 1 tablespoon balsamic vinegar 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 loaf French bread, toasted and sliced 1 large onion 1/2 lb. saltfish/codfish 2 small cho-cho/christophine Directions 1. Cut bread into desired pieces and place on a slightly greased baking tray. Toast for 5 minutes then remove from oven. 2. Burn curry powder in 2 tablespoons olive oil and stir fry seasonings (tomatoes, basil, onions, garlic). 3. Add pre-soaked saltfish/codfish and continue stirfry for 5 to 7 minutes. Add pre-boiled (cut into bite site pieces) cho-cho to the pot and stir until well combined. 4. In a bowl, combine the balsamic vinegar, remaining olive oil, kosher salt, and pepper. 5. Place mixture onto toasted bread and enjoy warm.
Coal Stove
For those of us who appreciate authenticity when it comes to our meals, you will love the effect of a good coal stove. This is necessary for roasting breadfruits, baking puddings as well as preparing coconut drops. Coal stoves are powered by charcoal aka coal, wood chips aka chip-chip and a lot of fanning the fire. Some persons will add a bit or kerosene oil for a quicker burning fire, without this you have a slow, yet steady source of heat that can perfect many a dish!
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Red Snapper
& Jerked Jackfruit
Red Snapper and Jerked Jackfruit roulade with a papaya, thyme & ginger glaze served with a coco, roast breadfruit and scotch bonnet fritter
Method 1. Cut fish open length wise [butterfly] 2. Season with the jerk seasoning, then saut the already seasoned jackfruit at high temperature for 2 minutes. Remove from pan and cool. 3. Place 2 oz of pak choi directly on the fish, covering it entirely, then place the jackfruit on top, and give it a nice gentle, firm roll. Use toothpicks if desired to keep it in shape. Place on a greased sheet tray and cook in oven at 3500 for 6-8 minutes. 4. For the glaze, combine papaya, ginger, thyme and honey in sauce pan. Place on fire at medium heat stirring consistently until it starts to reduce and develop a nice smooth consistency. Remove from heat. 5. For the coco, roast breadfruit and scotch bonnet fritter. Combine all items in a food processor; add 2 oz coconut oil, 1/2 cup water and pure. Remove and shape into 3 oz size coat with seasoned flour and fry. Arrange fish, sauce and fritter on plate ware and serve. 6. Garnish with carrot battons and pak choi
Ingredients 8 oz. snapper fillet [one piece] 4 oz. jackfruit segments [marinated in jerk seasoning] 4 oz. pak choi 2 oz. mild jerk seasoning 2 oz. coconut oil 1 large papaya [pured] 2 oz honey 1 teaspoon grounded fresh ginger 1 small sprig of thyme 1 medium roast breadfruit 6 oz cooked coco 1 small scotch bonnet seedless
! Bon apptit!!!
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What do you do with a bunch of bananas that have become brown and will only sit there and get tossed after a while? You improvise and create a tasty breakfast or treat that the whole family will enjoy. This sweet treat can be had as a side order or on the go. Both nutritious as well as tasty, banana fritters are a great traditional treat.
Banana Fritters
INGREDIENTS: 3 bananas 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/3 cup milk 6 tablespoons flour 1/2 grated nutmeg
METHOD: 1. Crush bananas until they are creamed. 2. Combine flour, baking powder, sugar & nutmeg. 3. Add milk and bananas then mix. 4. Dip a large spoon in oil & spoon scoop batter into frying pan. 5. Deep fry in a frying pan until brown and crisp on the edges. 6. Drain on paper towel and serve
METHOD: 1. Remove excess scale from snappers and begin to wash fish with limejuice. 2. Season fish with grated garlic, crushed pimento, salt and black pepper. 3. Cut up tomato, onion, escallion and saut the same in a medium saucepan with butter. 4. Add all other vegetables as well as a cup of water and a teaspoon of vinegar and allow vegetables to cook. 5. Add fish, seasoned noodles and whole Scotch Bonnet pepper. 6. Simmer for 15 minutes or until cooked. 7. Top with water crackers and serve at medium heat.
Calabash >>>>>>>>>>>>>>>
The calabash was one of the first cultivated plants in the world, grown not primarily for food, but rather for use as a water container or canteen. This item is also a reference to the natural lifestyle of Rastafarians and is used as a cup, bowl, or even water-pipe or bong. Wikipedia states that, The calabash is considered consistent with the Ital or vital lifestyle of not using refined products such as table salt, or using modern cooking methods, such as microwaves.
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Escabeche
(Escoveitched Fish)
Often times imitated but never duplicated, escoveitched fish from Hellshire is a trademark of Portmore, St. Catherine. Many times people from all over Jamaica go to Hellshire for one reason or another but once they sample the fish prepared by the sea, they find a new attraction and even more reason to revisit the beach. There is nothing quite like the taste of freshly prepared escoveitched fish done to order and steaming with all the additives.
Escoveitched Fish as it is popularly known in Jamaica is also known as Escabeche in other parts of the world including Spain and the Philippines. This can be prepared steamed or fried and marinated in special flavours made of vinegar and honey with onions, carrots and scotch bonnet peppers all left to soak overnight.
INGREDIENTS: 5 whole small/medium sized snappers, grunt, parrot or goat fish cleaned, with the head and tail left on 1 1/2 tsp. (7 ml) salt 1 1/2 tsp. (7 ml) pepper 3 Garlic cloves Cooking oil White vinegar 2 onions 2 scotch bonnet pepper 10 pimentos
DIRECTIONS: 1. Wash fish in vinegar and water 2. Dry fish in paper towel and place on a plate. 3. Cut small deep gashes on each side of the fish. 4. Rub salt and pepper on outside and in the cavities you made and on the outside, then put the fish on a plate or in a shallow bowl. 5. Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil. 6. Place 2 cloves of garlic in the pot and heat on high. 7. Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish. 8. Remove garlic cloves from pot 9. Carefully place fish on its side in to the hot oil. (As many as the frying pan hold). 10. Fry crisp and turn down the heat as necessary. 11. Turn other side and fry crisp. 12. Place fried fish on a plate with dry paper towels. 13. Slice onions, scotch bonnet pepper 14. Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar. 15. Boil contents on stove for approx. 5 minutes. (Be careful of your eyes burning if contents are overheated). 16. Pour contents on the fried fish for a hot and spicy flavour
For an extra kick you can add jalapeo peppers or a little brown sugar to the marinated sauce. There are several places in Jamaica that offer escoveitched fish but if you know a good place to purchase your favourite fish, then next time youre in the mood for some good Jamaican cuisine, try making your own escabeche fish.
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Blue Draws
Blue Draws, Duckunoo or Tie Leaf are the names that are given to this boiled pudding, which originated in West Africa. This sweet treat is a starchy, green banana-based boiled pudding, which is predominantly enjoyed as a dessert. However, it can be incorporated as a snack. It is suggested that once you start eating it, it will be hard to stop. But dont take our word for it, try it for yourself!
INGREDIENTS: 3 cups grated green bananas 1 cup grated coconut 2.5 cups grated sweet potatoes 1 cup flour 1 tsp. baking powder 1 tsp salt 1 tsp vanilla 1 tsp mixed spice 2 cups coconut milk 1 1/2 cups brown sugar
METHOD: Mix all ingredients together. Place one cup mixture into quailed banana leaves. Wrap and tie with string or banana bark. Put the small parcels into enough boiling water to cover, and cook for one (1) hour. Serves 8
Jamaican Jerk
Jerk is an authentic Jamaican method of cooking that is deeply embedded in our culture. Historians believe that this exquisite practice was introduced to the island by way of the escaped slaves namely Maroons, who had established villages in the mountains. It is believed that native Jamaican ingredients along with seasonings used by the Arawaks were intricately combined to develop this special method of cooking we know today as jerk. This method was originally used primarily for meats with two major practical purposes. One was to keep insects away from the raw meat and the other reason was for the purpose of preservation. A piece of meat that was jerked had a longer survival time than a bit that was not.
The three (3) main methods of jerk that we have been accustomed to as Jamaicans both at home and abroad are the most traditional: Pit Jerk; the most famous and still considered the only way to jerk. Using rows of pimento wood placed over an open fire the meat is jerked and then sometimes covered by zinc; Pan Jerk usually done on a jerk pan cover (cut drum) served in foil paper to enjoy hot and on the go, and the most recent which is Oven Jerk, slightly more convenient way of getting some of the jerk flavours at home in the conventional gas or electric oven.
Many of us today will consume scrumptious jerk meals but not have a thorough appreciation for such as we are not entirely educated about its origins. The process of jerk is a slow and savoury one that traps all the flavours involved, thus providing an authentic smoked flavour. The combination of herbs and spices is not only unique but also very innovative and no one anywhere around the world has managed to invent a cooking method quite like jerk. This method is one so innovative that there are several ways in which it can be done. This can maybe be linked to the fact that when someone has a craving or need for jerk, this must be achieved at all costs.
Jamaicatravelandculture.com has this bit to say on jerk: There are two (2) commonly held theories regarding how the name jerk came to be used. One is that it originates from the Spanish word Charqui, used to describe dried meat. Over time this term evolved from Charqui to Jerky to Jerk. Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word jerk is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.
Traditionally jerk is so much a part of Jamaican culture that it actually embodies what it means to be Jamaican in every bitejust like any jerk recipe Jamaicans are unique and full of flavour. Out of many ingredients, our food fascinates the world, Out Of Many One People, we do the same.
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Method: 1. Cut chicken gizzards into small pieces then wash with vinegar. 2. Drain excess water and season chicken gizzards with onion, escallion, chopped garlic, thyme, fresh tomatoes, crushed pimento, scotch bonnet pepper, salt and black pepper. 3. Pour soy sauce over meat and massage vegetables in then set aside. 4. In a large saucepan, pour a tablespoon of oil and bring to medium high. 5. Saut chopped garlic for about 5 minutes until golden brown. 6. Raise heat and add seasoned chicken gizzards. Sir for 2 minutes then let the mixture come up just to a boil. 7. Immediately reduce heat to low and cover. 8. Let simmer for 45 minutes to 1 hour while stirring occasionally. Check in periodically to make sure that all the gizzards are fully submerged. 9. Let cook until gizzards are very tender. For Breakfast: Best served with boiled plantains, boiled bananas, sliced yams & Irish potato. For Dinner: Served with pumpkin rice or plain rice.
Traditionally stew peas is cooked with oxtail or pigs tail, but despite much opposition, I stand fast by my personal favourite, stew peas with beef. Just as with many dishes in Jamaica, stew peas can be made in various ways and with every variation we place a personal feel to our recipe. There are a few things that are a must to make the authentic Jamaican stew peas such as coconut milk, thyme, onions and scotch bonnet pepper. My stew peas is never complete without the addition of small-elongated flour dumplings also known as spinners.
photo courtesy of Usain Bolts Tracks and Records
Method 1. Gently fry the stew beef 2. Cut the meat in to small pieces 3. Place the peas, meat and three cups of water in a pot, bring to boil then let simmer for one (1) hour 4. Chop the onion, escallion and garlic 5. Make dough by mixing 2 cups of flour with water. 6. Break off small pieces of dough and roll them in to spinners 7. After the peas and meat have simmered for 1 hour, add coconut milk, onion, escallion, garlic, thyme, salt, black pepper, pimento and scotch bonnet (the scotch bonnet should NOT be cut up). 8. Cook for 1 hour then remove the scotch bonnet pepper Once you have completed this, you can serve with white rice or with potatoes. However you have mastered your own stew peas recipe. Be sure to use with caution as it has been said to have compelling qualities to those who taste it.
Ingredients 1/2 pound of stew beef * 2 cups of red peas, soaked in water overnight * 6 cups water 3 medium-sized diced carrots 2 escallions chopped 1 onion, minced 3 cloves of garlic, minced 3 sprigs of thyme 1 scotch bonnet pepper 2 cups coconut milk 1/2 teaspoon of black pepper 1/2 teaspoon of salt 5 pimento seeds 2 cups of flour 1/4 tsp ginger (optional) 1/4 tsp ground all spice (optional) As many dumpling (spinners) as you like (spinners not optional)
Remember if your stew peas comes out watery, you can always pass it on as red peas soup.
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SAFETY TIPS
Do not smoke near any LPG cylinder, especially if you detect a leak. Never try to light a match to detect a leak. If you have to be away from home for several days, turn off the gas. Always keep the areas around the
Method 1. In a bowl, combine all the salad ingredients and toss well. 2. In a separate bowl whisk ingredients for vinaigrette and toss over salad just before serving. 3. Chill and serve.
Ingredients 1 package Grace Fresh N Ready cabbage 1 package Grace Fresh N Ready sliced sweet peppers 1 package Grace Fresh N Ready shredded carrot 6 leaves Romaine lettuce, washed and shredded 2 cups tomato 1 cup Grace pineapple slices cut in cubes 1 cup Tastee cheese cut in cubes Vinaigrette 1/4 cup salad oil 1/4 cup Grace Pineapple Juice (reserved from can) 2 tbsps Grace Vinegar 1 tsp white pepper 1 tsp sugar
by Kimberly Everett Yam is a versatile vegetable. Yams are the staple crop of the Igbo people of Nigeria. The protein content and quality of roots and tubers is lower than other food staples and is very popular among Jamaicans as up to eighteen (18) different varieties of yam are cultivated in Jamaica. Of all
Yam Salad
roots and tubers, the protein content of yam and potato is the highest, being approximately 2 percent on a fresh weight basis. Yam provides around 110 calories per 100 grams and is high in Vitamins C and B6, potassium and dietary fibre while being low in saturated fat and sodium. This high in potassium and low in sodium product is likely to produce a good potassium-sodium balance in the human body, and so protects against osteoporosis and heart disease.
Procedure: 1. Peel, wash and cut yellow yam into cubes. 2. Bring water to a boil in a saucepot, add yam and salt and boil until fork tender. 3. Cut string beans into small pieces, peel and dice carrots, blanch vegetables. 4. Chop onions and peppers, add yam, vegetables, green peas, mayonnaise and toss lightly. 5. Refrigerate for about thirty (30) minutes and serve on an arranged bed of lettuce and then serve. Ingredients: 2 lbs. yellow yam 1 teaspoon salt 1/4 pound string beans 1/4 pound carrots 1 small onion 1 small red sweet pepper 1 small green sweet pepper 1 tin of green peas 4 tablespoons mayonnaise 4 large lettuce leaves
It is rumored that our yam is the secret to Jamaicas continuous exceptional track athlete performances in competitions and track meets all around the world. Utilise this power food with this fun and easy recipe!
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Serves 6 - 8 Ingredients 1 pack (340g) Caribbean Passion Sausage (Italian/Chorizo/Jerk/Pepperoni) 12 oz. dried penne pasta (or other shapes) 1 large onion, chopped 3 cloves garlic, minced 2 medium tomatoes, chopped 1 green pepper, chopped 1 tsp. dried thyme 1 tsp. dried oregano (or Italian seasoning) 16 oz. tomato/marinara sauce 1 cup of cheese, shredded Salt and pepper to taste Method 1. Cook pasta according to package directions 2. Drain and set aside. Dice sausage while cold and brown in a large skillet over medium heat for 3-5 minutes. 3. Remove sausage and reserve. Add garlic, onion, tomato and sweet pepper to skillet 4. Cook for 3 minutes, stirring constantly. Add tomato/marinara sauce, oregano and thyme and simmer over low heat got 10 minutes. Season with salt and pepper to taste. 5. Add pasta and sausage and stir until pasta is evenly coated and warmed through (about 3 minutes). 6. Plate and sprinkle with shredded cheese. Serve with garlic bread and a fresh salad.
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JERK PORK
KEBAB
Kebabs may not be entirely Jamaican; however based on our history, we have taken a number of dishes and made it our own incorporating our very own little twist. We have taken this Middle Eastern meal and put our twist on it with a Jamaican favourite: Pork! In its native culture, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat. The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented in a most innovative way. It is thought that medieval Persian soldiers used their swords to grill meat over open field fires. This unique meal has made its way unto our favourite list and you can try a very Jamaican method by following the instructions below. Ingredients: 1 cup white sugar 1 cup soy sauce 1 onion, diced 5 cloves garlic, chopped 1 teaspoon ground black pepper 1/2 cup jerk sauce 1 4 pound boneless pork loin, cut into 1 inch cubes 10 bamboo skewers, soaked in water for 30 minutes 2 green peppers, deseeded and cut into cubes 1/2 small pineapple, peeled, cored and cut into cubes Directions: 1. Whisk the sugar, soy sauce, onion, garlic, half the jerk sauce and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 2 hours. Overnight is best if possible. 2. Preheat an outdoor grill for high heat, and lightly oil the grate. 3. Thread the pork, pineapple and green pepper onto skewers, alternating until every piece is done. Baste with remaining jerk sauce. Preheat the grill and cook for 10-15 minutes until well done. 4. Serve immediately with lime or lemon wedges.
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Ingredients Directions 6 large sweet potatoes 1. Place potatoes with a fork. Bake at 375F for (3- 1/2 to 4 pounds) 40-60 minutes or until tender. Let potatoes 12 strips Oscar Mayer bacon stand cool until enough to handle. Cut them in (fried & crumbled) half, lengthwise. Carefully scoop out pulp, 6 tablespoons Kraft mayonnaise leaving a 1/4 inch shell. 1 tsp. chopped onions 1 tsp. sweet pepper (assorted colours) 2. Place pulp in a large bowl. Add mayonnaise, 1 tsp. finely chopped parsley bacon and all other ingredients. Stuff the potato shells, platter and serve.
Ingredients 1 can Eve whole kernel corn 1 can Eve mixed vegetables 2 cans Eve mackerel, drained & flaked 2 cups rice 1 small onion 1/2 tsp garlic 2 stalks escallion chopped 2 sprigs fresh thyme 2 cups water 1/2 cup coconut milk powder 1/2 tsp salt 1 tsp scotch bonnet pepper minced 1 tbsp Lider vegetable oil
Method 1. Heat oil in pot. 2. Saut onions, garlic, escallion and thyme for 1 minute. 3. Add water, coconut milk, salt and bring to a boil. 4. Add rice, Eve mackerel, Eve mixed vegetables and scotch bonnet pepper. 5. Cover pot, reduce heat and simmer until rice is cooked.
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Serves: 10-12 INGREDIENTS: 4 cups water 1 cup lime or lemon juice 3 cups fruit punch 2 cups Jamaican white rum Procedure Mix all ingredients together in a punch bowl. Serve over ice cubes with a piece of lime or lemon. Water and rum maybe added to weaken or strengthen as needed.
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For many people, healthy eating is perceived as an expensive venture. Grace Fresh N Ready disproves this theory. Its the great taste of freshness in every bag, at an affordable price. But dont take our word for it, try it for yourself!
Ingredients 3 tbsps Grace Hello margarine 1 onion, chopped 2 cloves garlic, minced 1 tbsp escallion, chopped 1 pk Grace Pepperpot Soup Mix 1/4 cup water 1 cup flaked saltfish 1 pack Grace Fresh N Ready shredded cabbage 1 pack Grace Fresh N Ready shredded carrot 1 pack Grace Fresh N Ready sliced sweet peppers 1 tomato, chopped 2 tsps Grace Green scotch bonnet pepper sauce 1/8 tsp salt 2 tbsps escallion tops, chopped
Method: 1. In a frying pan, heat Grace Margarine and saut onion, garlic and escallion. 2. Add Grace Pepperpot Soup Mix and water and stir. 3. Add saltfish and stir in the Grace Fresh N Ready Cabbage and Grace Fresh N Ready Carrots and cook for 3 minutes. 4. Add the Grace Fresh N Ready Sliced Sweet Peppers and heat through. 5. Adjust seasonings and serve with your favourite starch.
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INGREDIENTS: 2 or 3 firm mangoes, peeled & cut into chunks 1/4 cup freshly squeezed orange juice 1 cup milk (you may also use half regular milk and half coconut milk) 8 ice cubes, crushed orchids for garnish
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Growing up I was never fond of ripe bananas. I always knew of the nutritional value and even saw everyone enjoying their face full but it never appealed to me. Life was just fine until one weekend my mother found a bunch of slightly ripened bananas and decided to make for us our very first Banana Bread. Life was never the same after that! Even now, well into my thirties, just the smell of Renats Banana Bread baking in the oven makes my mouth water! So Ive decided to share her recipe with you and I hope that you can at least wait until it is cool enough to eat before you slice!! (Unlike myself!!) Preparation time: 5 minutes Cook time: 1 hour Yield: Makes one loaf
Directions 1. Preheat oven to 3500F (1750C). Lightly grease a 9x5 inch loaf pan. 2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 3. Bake in preheated oven for 60 to 65 minutes, until a toothpick is inserted into centre of the loaf and comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Ingredients 2 cups all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas
Raising two (2) boys is never easy, but with this recipe (hopefully), it will cut down on waste and keep their mouths occupied with good food for a while. Be warned if your boys are anything like us...they might hide your ripe bananas until the appointed time for some good Jamaican banana bread!
Coconut Cheesecake
with Rum & Raisin Topping
by Christine Lawson This is a delightful recipe for those of us who like to indulge and walk a little on the wild side. The natural tropical flavours from coconut combined with a taste of good old rum and raisin tickles the tastebuds just enough to tempt you into a second slice. Chrissy was very helpful in sharing this recipe with us and she did so with a warning, the secret to this cheesecake is patience. So get your apron on and get ready to try this! This is a delectable twist on a favourite dessert.
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Directions 1. Preheat oven to 3500F (1750C). 2. In a large mixing bowl, pour hot milk over bread. 3. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well. 4. Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. 5. Bake for 40 minutes, or until firm and golden brown. 6. Serve hot or cold. Red Rum Sauce Option 1. In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow simmering or it may curdle). 2. Whisk in red rum to taste. 3. Remove from heat. 4. Whisk before serving. 5. The sauce should be soft, creamy and smooth.
Ingredients 1-1pound loaf white bread, torn into small pieces 1 quart hot milk 3 eggs, beaten 2 cups white sugar 2 tablespoons vanilla extract 1 cup golden raisins 3 tablespoons margarine
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FUNKY FROZE: A frozen exotic cocktail made with: Mangoes & Strawberries White Rum.
FUNKY LYMELITE: Stay cool with this tropical delight made from: Lymelite Rum Cooler, Vodka & Pineapple Juice.
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Irish Moss is seaweed that was originally found near Ireland hence the name. The Irish consumed Irish Moss during the famine of the 19th century in Ireland and they (Irish migrants) brought the tradition to Jamaica. It is one of Jamaicas most renowned drinks among men (and some women) who seek vigour. 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 an herbal medicine. The seaweed grows on rocks in Jamaica. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and Vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the risk of certain cardiovascular disease. Betaine functions in conjunction with S-adenosylmethionine, folic acid, and vitamins B6 and B12 to carry out this function. Heres a combination of these two (2) very powerful ingredients which many Jamaicans enjoy, to develop a unique and truly Jamaican drink. We hope you enjoy! 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. Peel beetroot and bring to boil in a small pan. 4. Place 5 qt. water in a pot and bring to a boil 5. Add Irish Moss, gum arabic, isinglass, and linseed. 6. Cook for 3/4 hour until all the ingredients, with the exception of the Irish Moss, have dissolved. 7. Pour the liquid into a strainer to another container. 8. Throw away the boiled Irish Moss. 9. Add the rest of ingredients to the liquid and mix well. 10. Boil for an additional 10 minutes.
Ingredients 3/4 lb Irish Moss 1/2 lb beetroot (boiled) 3 oz. gum Arabic (known as gum acacia, is a natural gum made of hardened sap taken from two (2) species of the acacia tree). 3/4 cup natural honey or 1 can sweetened condensed milk (use natural honey) 3/4 lb sugar 5 oz. isinglass 5 oz. linseed 3 tbsp. vanilla extract 5 qt. water 2 tablespoons of powdered nutmeg
Let the mixture cool and then place in the refrigerator for 5 hours before serving.
The Jamaican Stout Punch was introduced to Jamaica by the Irish and is a infamous drink among men (and some women) who seek vigour. It is believed that this particular drink has the power to put lead in your pencil and boost energy that will lead to an increased libido. Jamaicans (men especially) are very in tune with their sexually capabilities and will go to great lengths to achieve their best performance. Ingredients: 12 oz. bottle Guinness Stout Methods: 1/2 cup sweetened 1. Break and beat the raw egg in a bowl condensed milk 2. Place the Guinness stout, raw egg 1/2 teaspoon nutmeg and condense milk in a blender. 1 teaspoon cinnamon 3. Mix the ingredients in the blender 1 raw egg (beaten) 4. Pour the drink into a covered drink jug 5. Add cinnamon and nutmeg Serve cold 6. Stir lightly 7. Place in the refrigerator to chill
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Try a bottle of our Sorrel Fever cordial (sorrel and lemon grass blend). It is a healthy choice!!!
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