Jamaican Curry Fritters

Satisfy your  Jamaican fritters cravings with a curry fritters instead of your traditional Jamaican saltfish fritters or corn fritters.

Ingredients

1/2 lb saltfish (salted codfish)

1/2 lb flour

4 tbsp Jamaican curry powder

2 onions

2 tomatoes (plummy)

2 cloves garlic

1/2 hot pepper (scotch bonnet is best)

2 stalks escallion

2 tbsp oil

1 large whisked egg (or 2 tsp baking powder if you're opposed to egg)

Black pepper (sprinkle to taste)

oil for frying

Steps:

1. Soak saltfish, preferably overnight. Drain, rinse under cold water, flake the fish making sure to remove fish bones.

2. Chop finely, tomatoes, onion, garlic, escallion and pepper.

3. Sauté in 2tbsp oil. Drain off oil and cool.

4. Add seasoning to raw codfish. Set aside.

5. Add egg or baking powder to flour. 

6. Add codfish to flour.

7. Add enough water to make a medium batter.

8. Fry by tbsp. in about 1/2 inch of oil or deep fat until golden brown.

9. Drain on absorbent paper towel.

10. Serve hot.

Serves 24

Jamaican Coconut Ginger Bun

We're in Lent inching towards Easter which means alot of bun and cheese as Jamaicans reflect on the life and death of Christ. If you're tired of the same ole traditional buns here's a DIY coconut inspired recipe to try. If you do, leave a comment below to let us know how it turned out!

Ingredients
1 large egg
1 tsp. vanilla
1 cup Grace coconut milk
3 tbsps grated ginger
1 1/2 cups brown sugar
2 cups flour
3 tsps. baking powder
1/4 tsp. salt
2 tbsps. cinnamon powder
2 cups grated coconut
1 cup soaked raisins
3 whole green cherries
3 whole red cherries

Method:
1. Preheat oven to 350 degrees F or 180 degrees C and grease a loaf/bun pan.

2. Beat egg and vanilla then add Grace Coconut Milk, melted margarine, grated ginger and sugar. Mix well until all the sugar granules are dissolved.

3. In a bowl combine flour, baking powder, salt, cinnamon, shredded coconut and soaked raisins.

4. Add half the dry ingredients to the liquid mixture and mix then add the other half of the dry ingredients and mix well.

5. Scrape the batter in bun tin then decorate with green and red cherries.

6. Put to bake for about 1 hour.

*Recipe adapted from original Grace foods recipe book published in the Jamaica Observer.

Jamaican Spiced Mocha

My grandparents were coffee farmers and would grow coffee for sale to coffee processing plants; so it's no surprise that coffee would become a family favorite. Here's a Jamaican recipe to warm up the cold Fall/Winter mornings.

Serves 4

Ingredients 

 2 cups freshly brewed strong Blue Mountain Coffee (or any Jamaican coffee brew of your choice)
1 square Unsweetened Baking Chocolate, chopped
4-5 tbsp condensed milk
1-2 tbsp sugar (sweeten to taste)
1 tsp. ground cinnamon
1-1/2 tsp. Vanilla
1/4 cup whip cream pinch of nutmeg
 *pinch of salt
* drop of peppermint essence or pumpkin spice
   for that holiday sensation

Method

1. Mix coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk. 
2. Stir in sugar, cinnamon, nutmeg & salt. Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally. 
3. Pour into 4 large cups or mugs. Top with whipped cream. Garnish with a light sprinkling of additional cinnamon, nutmeg or chocolate, if desired.

Happy Nyaamings! Leave a comment if you tried this recipe.

Christmas Sweet Bread Recipe

Ingredients

3 cups flour 

3 teaspoons baking powder 

1/2 cup margarine softened 

2 1/2 cups freshly grated coconut 1 cup white sugar 

1 cup raisins

1/2 cup cherries 

1/2 cup  mixed peel

1/2 cup Craisins or currants 

1 teaspoon mixed spice

6 fl oz milk 

1 egg beaten 

1 teaspoon vanilla 

Glaze

1 tablespoon white sugar mixed with 1 tablespoon water 

Method 

1. Preheat oven to 325°F. Use Pam spray to loaf pans

2. Sift flour and baking powder into a large bowl

3. Mix in the margarine, coconut, sugar, raisins, cherries, Craisins, mixed peel, and mixed spice.

4. Combine the milk, egg and vanilla in another bowl.

5. Add these liquid ingredients to the dry ingredients and mix until all the liquid is absorbed, do not need. 

6. Pour into the tool greased loaf pans and bake in the oven for one hour or until toothpick comes out clean.

7. Remove from the oven and spread the glaze on top with pastry brush. Bake for additional 5minutes

8. Remove and cool on wire rack 

Jamaican Stew Peas

Ingredients
1 pint kidney beans (red peas or fresh gungo peas)
1/2 lb salted pig's tail, cut up
1/2 lb salt beef stew, cut up
2 cloves garlic, minced
1/2 tsp grated fresh ginger
6-8 whole pimento berries
1 whole green Scotch bonnet pepper
2 stalks scallion
1-2 carrots cubed
Sprig of thyme
2 cups coconut milk
Salt and pepper to taste

Method
1. Soak peas in five cloves of garlic to soften and flavor (preferably overnight)
2. Soak pig's tail in enough water to cover up to 3 inches above meat (preferably overnight).
3. Place pig's tail and peas together in a large saucepan with enough water to cover, add coconut milk and simmer for about two hours or until soft.
4. Add thyme, scallion, whole Scotch bonnet pepper, carrots, pimento berries, ginger, garlic, tomato ketchup. (Spinners may be added at this time.)
5. Cook until flavours are mixed for approximately 30 minutes. Serve hot with plain rice, freshly sliced tomatoes, fried ripe plantain, and a slice of avocado pear to get the perfect meal.

Jamaican Saltfish (Codfish) Fritters

1/2 lb saltfish (salted codfish)
1/2 lb flour
2 onions
2 tomatoes (plummy)
2 cloves garlic
1/2 hot pepper (scotch bonnet is best)
2 stalks escallion
2tbsp oil
2tsp baking powder
oil for frying




Steps:
1. Soak saltfish, preferably overnight. Drain, rinse under cold water, flake the fish making sure to remove fish bones.
2. Chop finely, tomatoes, onion, garlic, escallion and pepper.
3. Saute in 2tbsp oil. Drain off oil and cool.
4. Add seasoning to raw codfish. Set aside.
5. Add baking powder to flour. Add codfish to flour.
6. Add enough water to make a medium batter.
7. Fry by tbsp in about 1/2 inch of oil or deep fat until golden brown.
8. Drain on absorbent paper.
9. Serve hot.
(Serves 24)

Escoveitched Fish

2lbs fish
1/4 cup flour
oil for frying
Escoveitch Sauce:
1cup vinegar
1cup water
a pinch of salt
1tsp sugar
1cup julienne strips of chochos and carrots
2-3 medium size onions, cut into rings
hot pepper to taste
6 pimento grains


Steps:
1. Prepare fish for frying
2. Lightly dust with flour
3. Fry fish in 1/2 inch deep oil
4. As soon as flesh is opaque, fish is ready. Set aside
5. Boil 1 part of water with 1 part of vinegar with a pinch of salt and a teaspoon of sugar.
6. Add julienne strips of chocho, carrots, hot pepper to taste, some pimento grains and onion rings
7. As soon as liquid boils, pour over fried fish. This is done the  day before it is eaten and it is not kept in the refrigerator.
(Serves 4-6)