RECIPES
Jamaican Potato
Salad *
Ingredients
4 cups potatoes diced
1/4 tsp. black pepper
2 large eggs
1/2 stalk celery (optional)
2 stalk Scallion chopped
1/4 cup corn
2 tablespoon margarine
1/4 cup baby peas (blanched)
1 clove garlic
1/4 cup carrot (optional)
1/2 teaspoon garlic powder
1/4 tsp. salt
1 cup miracle whip
Method
1. Was, peel, dice and
cook potatoes with eggs, about 10 mins.
2. Dice celery, slice escallion and finely chopped garlic.
3. When potatoes are boiled, drain instantly.
4. Place in a large bowl, toss with margarine.
5. Add corn, peas, escallion, garlic and celery.
6. Stir in miracle whip with pepper and salt.
7. Add chopped eggs and stir lightly, serve warm or cold.
Ackee and Saltfish*
Ingredients
1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
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. Saute thinly sliced onions and sweet peppers rings.
9. Remove half of the fried onions and peppers.
10. Add saltfish and the ackees, and turn the fire/stove up slightly.
11. Add black pepper.
12. Pour in to serving plate and garnish with remaining onions and
pepper slices.
Grill Jerk
Shrimp*
Ingredients
1 lbs. Jumbo shrimp (peeled &
de-veined)
2 tbsp. Jerk seasoning
2 tbsp. Olive oil for Brushing
1 Ripe Plantain
Method
1. Marinate shrimp in
mixture of Jerk seasoning.
2. Place in refrigerator for 30 minutes.
3. Peel Ripe Plantations and cut in thick slices (long way).
4. Thread on skewers with Shrimp and Platating.
5. Brush with Olive oil and grill for 3 minutes on each side.
6. Serves 4.
Curry Chicken*
Ingredients
1-3 lbs. chicken
2 tablespoon curry powder
Onion, thyme, garlic, pepper, black pepper
Salt to taste
Lemon or lime juice
Method
1. Clean, skin, and cut chicken
in small pieces, then wash with lime or lemon juice.
2. Drain, season with curry, onion, thyme, garlic, peppers, salt and
let marinate for awhile.
3. In a skillet pour about 3 tablespoon of oil. Let oil heat but not
too hot.
4. Add chicken and let cook until done.
5. Serve over white rice.
Fricassee
Chicken*
Ingredients
1 chicken (2.5-3 lbs.)
Onions and or scallion
Garlic
Thyme
Country pepper or black pepper
Salt to taste
Ketchup
Soy sauce
Cooking oil
Method
1. Clean chicken, wash whole in
lime water if desired.
2. Cut into serving pieces, season to taste.
3. Remove seasoning from serving pieces, fry pieces of chicken in
shallow fat until golden brown, but not burnt. Pour off excess fat
leaving small quantity in frying pan or Dutch pot.
4. Place browned pieces in pan or Dutch pot. Add seasoning and small
quantity of water. Cover and cook slowly until chicken is tender, but
not overdone.
5. Serve with side dishes.
Rice & Peas*
Ingredients
1/4 cup gungo peas
1 clove of garlic
1 green pepper
Escallion
Black pepper
Thyme, salt to taste
2 cups rice
Coconut milk or coconut (to make coconut milk). Cut coconut in small
pieces and blend in about 3 cups water in the blender, strain through
a strainer to separate the milk.
Method
1. Wash peas and soak in 2 cups
of water.
2. Pour peas and water in a pot with coconut milk, garlic and put to
boil.
3. Cook peas until tender adding more water if necessary.
4. When peas are cooked add salt, whole pepper, black pepper, thyme, &
escallion.
5. Let season simmer.
6. Wash rice if necessary, then add to pot. Use a fork to mix
everything together.
7. Cook on a low fire until done.
Johnny Cakes*
Ingredients
4 cups flour
2 teaspoons baking powder
1.5 teaspoon salt
1/2 cup butter or margarine
1/2 cup cold water
1 cup vegetable oil for frying
Method
1. Sift the flour, baking
powder, and salt together into a large mixing bowl. Cut in the butter
or margarine until the mixture forms marble-sized doughballs. Add the
water 1 teaspoon at a time, just enough to bring the dough together
with a firm consistency.
2. Heat oil in a heavy bottomed frying pot over medium-low heat until
hot.
3. Break off pieces and Form the dough into slightly flattened
biscuits, about 2 inches across. On a lightly floured surface, knead
the dough well, for about five minutes.
4. Fry the Johnny Cakes, uncrowded, in the hot oil only until they
become golden-- (Aprrox. about 2-3 minutes).
5. Remove the Johnny Cakes with and drain on a paper towels to absorb
the extra vegetable oil.
6. Johnny Cakes are usually served for breakfast with Bully Beef or
Ackees. (Serves 6).
*Source: www.jamaicans.com
.Information provided by the Permanent Mission of Jamaica to the OAS.
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Updated: 8
May 2008 |
