• 1 pound of Renta Yam
• 1 cup of Chopped Pineapple
• 1 cup of Fresh Orange Juice
• 2 Lemons
• 1/2 pound of Granulated sugar
• 2 oz of Ginger
• 2 cups of Water

PREPARATION:

1. Peel the Renta Yams and boil until they become soft and tender.
2. Allow the yams to cool down and put in the blender and puree it.
3. Squeeze lemons into the yam puree.
4. Now, add chopped pineapple, ginger and water and blend them well.
5. Add orange juice and sugar to make the drink sufficiently sweet.
6. Serve chilled over ice.

• 1 pound of Renta Yam
• 1 cup of Chopped Pineapple
• 1 cup of Fresh Orange Juice
• 2 Lemons
• 1/2 pound of Granulated sugar
• 2 oz of Ginger
• 2 cups of Water

PREPARATION:

1. Peel the Renta Yams and boil until they become soft and tender.
2. Allow the yams to cool down and put in the blender and puree it.
3. Squeeze lemons into the yam puree.
4. Now, add chopped pineapple, ginger and water and blend them well.
5. Add orange juice and sugar to make the drink sufficiently sweet.
6. Serve chilled over ice.

INGREDIENTS:

• 1 Cup Hominy Corn
• 2 cups Coconut milk (Skim milk can substitute)
• 3-5 cups water
• 3 tablespoons flour
• 6 tablespoons water
• 1/2 tsp. salt
• brown sugar to taste
• 1 teaspoon nutmeg to taste
• vanilla – optional

COOKING INSTRUCTIONS:

1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight). Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (option). If you do not have a slow cooker you can leave hominy corn to soak in water overnight.
2. Pour coconut milk in a pot and boil on a medium/high burner
3. Drain the water from the corn
4. Pour the Hominy corn in the pot with the coconut milk.
5. Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.
6. Pour the flour and water paste in to the pot and mix
7. Sweeten with sugar to taste
8. Add vanilla to taste (Optional)
9. Stirring constantly to prevent lumping.
10. Sprinkle nutmeg to taste
11. Continue cooking and let it simmer over low heat.
12. Cook for about 10-15 mins. then serve.

If you enjoyed this recipe or have anything to add to then I’d love to hear your feedback mon.

INGREDIENTS:

• 1 cup Appleton V/X rum
• 1 oz Almond cream
• 1 oz triple sec
• 1 oz sweet and sour mix
• 1 cup pineapple juice
• 1 oz Tia Maria Jamaican dark rum

PREPARATION INSTRUCTIONS:

Pour Appleton rum, Almond cream and triple sec into a Collins glass. Try to fill with equal parts of sweet and sour mix and the pineapple juice. Add Tia Maria and then add a large drinking and small stirring straw and serve. Pass it to a friend a make the next one for you, then kick back and enjoy! Feel free to leave a comment if you have any modifications to this formula to make it better.

INGREDIENTS:

• 7-up dough recipe
• 1 cup pineapple preserves
• 1 cup apple preserves
• 1 cup flaked coconut
• 3 tbsp Appleton white rum

COOKING INSTRUCTIONS:

1. Pre-heat oven 375 degrees.
2. Press dough into greased cake pan (approx. 9in x 13in).
3. Spread preserves evenly over dough. Then sprinkle coconut on top.
4. Cover; let rise in warm place until double, about 30 minutes.
5. Bake at 375 degrees for 25-30 minutes. If coconut gets too brown, cover loosely with foil last 5-10 minutes of baking.
6. Cool 10 minutes in pan, then remove from pan.

Serve this delicious Jamaican Rum Cake warm or cold. If you have any modifications to this recipes then feel free to leave a comment.

IINGREDIENTS:

• Jerk Sauce
• 5 lb Pork Shoulder (cut up)
• Pimento (all spice) branches or aromatic wood

COOKING INSTRUCTIONS:

1. Rub the meat with the sauce.
2. If using a pork shoulder, make shallow cuts and rub in.
3. Marinate overnight.
4. Grill at lowest possible setting over a low fire until done.
5. Pimento (all spice) branches mixed with charcoal is best.
6. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7. Chop meat into pieces, and serve traditionally with hard-dough bread

If you have any modification to make this recipe more delicious then feel free to leave a comment.

Ingredients:

• 6 Stalks of calaloo
• 1 a small head of cabbage
• 1 package of frozen chopped okra (10 ounces) or fresh if you can get it
• 1 lb pig’s tail and/or 1 lb salt beef
• flour dumplings
• 1 yam and 1 dasheen
• 1 scallion and thyme
• 1 Scotch bonnet pepper
• Black Pepper
• 2 qts. water

COOKING INSTRUCTIONS:

1. Boil meat and vegetables.
2. Puree vegetables and return to the pot adding dumpling.
3. Then add the sliced yam, coconut, sliced pepper, and other seasoning to taste.
4. Simmer for approximately one hour.
5. Add black pepper and serve.

If you have any modification to make this recipe more delicious then feel free to leave a comment.

Another fond memory of mine is eating a breakfast of Eggs and Sardines. I know it may now sound very good, but everytime I have prepared this dish for a friend of mine, they loved it.

INGREDIENTS:

• 1 6oz can of Sardines
• 4 eggs
• Dash of salt and pepper
• Tablespoon of cooking oil or coconut oil

COOKING INSTRUCTIONS:

1. Heat oil in a medium skillet on a low heat.
2. Open can of sardines and drain excess oil.
3. Whisk eggs in a seperate bowl.
4. Add salt and pepper.
5. Add some of egg batter to skillet. As eggs are cooking, add whole sardines. Cover for 2 minutes or until eggs have cooked and browned slightly and serve immediately.

If you have any modification to make this breakfast more delicious then feel free to leave a comment.

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:

1. Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt).
2. Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
3. Chop the onion, sweet pepper, chilli pepper and tomato.
4. Remove the fish from water and allow to cool.
5. Remove all of bones and skin then flake the flesh of the fish.
6. Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 minutes.
7. Add the tomatoes and flaked fish and stir-fry for another 10 minutes.
8. Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee. Thats it! Serve it up and enjoy!

If you have any modifications to make this recipe more delicious then feel free to leave a comment.

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 finely sliced
• 1 spring thyme
• 1 can butter beans (Lima beans)

COOKING INSTRUCTIONS:

1. Trim away excess fat and place oxtail in boiling water for 2 to 3 minutes to blanch.
2. Drain well on absorbent paper and coat with cornflour.
3. Sprinkle with salt and pepper.
4. Heat oil in heavy skillet and brown oxtail on both sides removing when brown.
5. Pour off excess fat.
6. Dice bacon and fry for a few minutes.
7. Return oxtail to pot with bacon, add carrots, onion, garlic, tomatoes and hot water.
8. Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender.
9. At this stage add more liquid if necessary and season.
10. Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes.
11. Serving for 4.

If you have any suggestions to make this recipe more delicious then feel free to leave a comment.

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 Salt
• 1 teaspoon Paprika
• 2 medium Onions, sliced
• 3 Stalks celery, sliced
• 2 Carrots, pared and sliced
• 1 Bay leaf
• 1 cup Chicken broth
• 1/2 cup Flour
• 1/2 cup Water
• 1 package (10 oz. size) noodles, cooked and drained
• Chopped parsley

COOKING INSTRUCTIONS:

1. Rinse chicken pieces and pat dry. Season with salt and paprika.
2. Place sliced vegetables and bay leaf in crock pot.
3. Place chicken on top of vegetables.
4. Pour in chicken broth. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving; turn to HIGH setting. Remove chicken pieces; bone and return meat to the crock pot.
5. Make a smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened.

Serve over hot noodles; sprinkle with chopped parsley. If you have any modifications to make this recipe more delicious then feel free to leave a comment.

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:

1. Cut chicken into eighths, then cut each breast into 3, thighs into 2, wings into 3 (discard wing tips). Remove as much outer skin and excess fat as possible. Rinse chicken with cold water and drain. Add 1/4 cup lemon juice to 2 quarts cold water and soak chicken in this solution for 1/2 hour. Drain and rinse again in cold water, then drain thoroughly.
2. Marinate chicken by sprinkling with spices, cover and refrigerate for at least 4 hours (overnight is best).
3. Saute chicken in oil over medium-high flame, turning as needed, until brown. Remove chicken from pan.
4. Saute chopped onion in same pan with chicken drippings. Add curry powder, stirring quickly. Then add water, tomato paste, and salt and simmer on medium-low for approximately 10 minutes. Return chicken to pan with the curry sauce. Stir with a large spoon until all the chicken is covered with sauce. Simmer, covered, on medium heat for 20 minutes and on low heat for 10 minutes.
5. Let stand, covered, for at least 1/2 hour. Reheat if necessary. Serve warm or hot.

If you have any modifications to make this recipe more delicious then feel free to leave a comment.

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 powder
• 1 Teaspoon of curry powder medium hot
• 1 Teaspoon on turmeric or 1 drop of annotto

INGREDIENTS – Meat:

• 1lb ground beef
• 1 medium onion
• 4 scallion (or 1 more medium onion)
• 2 stalks fresh thyme or 2 tsps ground thyme
• 1/2 cup breadcrumbs
• 1 scotch bonnet pepper (or 1 tbsp curry powder / chilli sauce)
• 2 cloves garlic
• 1 cup water
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp sugar
• 1 teaspoon nutmeg

COOKING INSTRUCTIONS – Pastry:

1. Sieve flour.
2. Stir in baking powder, curry powder, salt and turmeric.
3. Work the butter and shortening in with fingertips until mixture resembles breadcrumbs.
4. Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky)
5. Roll the dough in to a ball.
6. Wrap in cling film and place in the fridge for 1 hour.

COOKING INSTRUCTIONS – Meat Filling:

1. Cut onion + scallion in to fine pieces.
2. Fry gently – so they do not quite get time to brown.
3. Add meat, thyme, garlic, peppers (finely chopped), salt, pepper, paprika, sugar and nutmeg.
4. Fry until mixture is fairly dry, drain off excess fat if necessary.
5. Add water and breadcrumbs, cook until the mixture has a thick, saucy texture.

Combining the pastry with the filling:

1. Roll the pastry on a floured board until it is about 1/8 of an inch thick.
2. Cut as many circles (about the size of a saucer) out of the dough as you can.
3. Place 1 tablespoon of the filling on one side of each pastry circle.
4. Moisten the edges of each patty with water and fold pastry over to make a crescent shape. Seal the edge of each patty by crimping with a fork.
5. Preheat oven to 375 deg f, 200 C or gas mark 6. Place patties on aluminium foil and cook for 35 minutes (or until golden brown).

Serve patties either hot or cold (however you like em mon!). If you have any modifications to make this recipe more delicious then feel free to leave a comment.

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 in this fabulous dish. Enjoy.

INGREDIENTS:

• 2 cups of rice
• 1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
• 5 cloves of garlic (finely chopped)
• 1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
• 3 Scallion (spring onions may be used as a substitute)
• 1 tin (or one cup) of coconut milk
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

COOKING INSTRUCTIONS:

1. Drain juice from beans, add coconut milk + sufficient water to make 5 cups of cooking liquid.
2. Put beans, “cooking liquid” and garlic in a pot and bring to the boil, simmer for 2 minutes.
3. Add scallions, thyme, and black pepper and salt to taste, simmer for a further 2 minutes.
4. Add scotch bonnet pepper (as this is not cut up it will not make the rice spicy, it will just add a subtle Jamaican flavour).
5. Add rice and let boil uncovered for 20 minutes (or until all liquid has been absorbed if this is sooner). Remove scotch bonnet pepper then serve.

If you have any modifications to make this recipe more delicious then feel free to leave a comment.

IINGREDIENTS:

• 4 firm-ripe plantains
• vegetable oil for deep-frying

COOKING INSTRUCTIONS:

1. Peel and slice the plantains. I find that the best way to slice them is either diagonally or you can cut the plantain in half and slice lengthwise. The plantain can also be sliced lengthwise full size, but the smaller diagonal or half slices are easier to fry.
2. Heat the oil over medium heat (around 375 degrees is good) in a large frying pan and add the sliced plantains.
3. Fry plantians until golden brown. They will cook very quickly, be careful not to burn them.
4. Place fried plantains on a paper towel and dry off any excess oil.

Thats it! Serve warm. Brown sugar is a good addition if ya want to sweet it up mon. If you any thing to add to this recipe then feel free to add a comment.

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
• 5 green onions, chopped (about 1 cup / 250 mL)
• 2 tsp curry powder
• 2 potatoes, peeled and cut into half inch cubes

COOKING INSTRUCTIONS:

1. Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
2. In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown.
3. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour a a quarter of a cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
4. Add the potatoes and a quarter of a cup / 60 mL of water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add a quarter of a cup / 60 mL of water and simmer for another 5 to 10 minutes.

Makes about 4-5 portions, serve with rice or roti and a salad.

If you have any modifications to make this recipe more delicious then feel free to leave a comment.