Archive for April, 2008

Apr 17 2008

Ackee and Saltfish

Published by under Ackee and Saltfish

INGREDIENTS: 1/2 lb Saltfish (dried, salted codfish) 12 fresh ackees or 1 (drained) can of tinned ackees 1 medium onion 1/2 tsp black pepper 3 tbsp of butter 1/2 a hot chilli pepper (ideally Scotch Bonnet) 1 sweet pepper 1 chopped tomato 1 sprig fresh thyme or 1 tsp dried thyme COOKING INSTRUCTIONS: Cover the […]

19 responses so far

Apr 17 2008

Oxtail Stew

Published by under Oxtail Stew,Soups

IINGREDIENTS: 1 oxtail about 2-2.5 lb. Cut up 4 tblsp. cornflour 2 tblsp. cooking oil Salt and Black pepper 4 rashers (slices) Bacon (Sugar cured, rindless) 2 medium onions sliced 1 clove garlic crushed 4 carrots pared and sliced 1 cup peeled chopped tomatoes 1 pint (16 fl. Oz) hot water 2 stalks green onions […]

258 responses so far

Apr 17 2008

Fricassee Chicken

Published by under Fricassee Chicken

Fricassee Chicken is another childhoold favorite of mine. Every time I make this dish, childhood memories come flooding back. My Dad would slow cook this dish on a Saturday or Sunday and we would continue to enjoy it for the next 2-3 days. INGREDIENTS: 4 1/2 pounds stewing chicken, cut into serving pieces 2 teaspoons […]

314 responses so far

Apr 17 2008

Jamaican Curried Chicken

Published by under Jamaican Curried Chicken

INGREDIENTS: 2 chickens 1/4 cup oil or shortening 3 tbsp. curry powder 1 lg. onion, chopped 2 cups water 3 tsp. tomato paste 3/4 tsp. salt 1/4 cup lemon juice COOKING INSTRUCTIONS: Cut chicken into eighths, then cut each breast into 3, thighs into 2, wings into 3 (discard wing tips). Remove as much outer […]

137 responses so far

Apr 17 2008

Beef Patties

Published by under Beef Patties

Beef Patties are a childhood favorite of mine. This beef patty with a rich, buttery crust combined with the seasoned meat inside will melt in your mouth and tempt your tastebuds. INGREDIENTS – Pastry: 1lb flour 1/2 cup ice cold water 1/2 cup melted butter 1/2 cup shortening 1 tsp salt 1 Teaspoon of baking […]

97 responses so far

Apr 17 2008

Rice and Peas

Published by under Rice and Peas

Rice and Peas is a staple for any Jamaican dinner. My Dad would make a huge pot of Rice and Peas on Sundays, and we would eat it with most of our meals the rest of the week. The rice and peas actually start to taste better every day as the seasonings continue to marinate […]

40 responses so far

Apr 17 2008

Fried Plantains

Published by under Fried Plantains

Fried Plantains was a staple or morning breakfast for me and my Jamaican family. I hope you enjoy the recipe as well. IINGREDIENTS: 4 firm-ripe plantains vegetable oil for deep-frying COOKING INSTRUCTIONS: Peel and slice the plantains. I find that the best way to slice them is either diagonally or you can cut the plantain […]

69 responses so far

Apr 17 2008

Jamaican Curry Goat

Published by under Curry Goat

INGREDIENTS: 3 pounds (1.5 kg goat) , cut into 1-inch cubes 1 lime 1 large onion, sliced 6 cloves garlic, finely chopped (about 3 tbsp) 2 tsp salt 1 tsp black pepper 1 tsp thyme leaves 1 tsp finely chopped Scotch bonnet pepper 2 tsp canola or vegetable oil 1 tsp / 5 mL sugar […]

57 responses so far

Apr 17 2008

Jamaican Rum Punch

Published by under Jamaican Rum Punch

Jamaican Rum Punch Ingredients: 4 Cups water 1 Cup lime or lemon juice 3 cups strawberry-flavored syrup 2 cups Jamaican white rum or Appleton Rum 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. […]

19 responses so far

Apr 17 2008

Grilled Jerk Chicken

Published by under Grilled Jerk Chicken

INGREDIENTS – JERK MARINADE: 3 scallions, chopped 4 large garlic cloves, chopped 1 small onion, chopped 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded 1/4 cup fresh lime juice 2 tablespoons soy sauce 3 tablespoons olive oil 1 1/2 tablespoons salt 1 tablespoon packed brown sugar 1 tablespoon fresh thyme leaves […]

49 responses so far

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