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 Pepperpot Soup

 

Ingredients

6 Stalks of Callaloo or A bunch of Spinach leaves

12 Okras or 2 cups Green Peas

1/2 pound yellow yam

1/2 lb coco

4 quarts water or chicken broth

1/2 pound beef

Salt

2 Beef Bouillon cubes

1 Scotch Bonnet Pepper

2 Stalks Escallion

1 Clove Garlic

1/4 cup coconut milk (optional)

Thyme

Flour and Salt for Dumplings (optional)

2 Large Irish Potato 

Method

1. Wash and chop beef into small pieces

2. Fill a large pot halfway and place beef in the water to boil with some salt

3. Wash and chop spinach/callaloo and add to pot when meet is half way done cooking

4. Peel Irish potatoes, yam, coco and chop into small pieces

5. Add chopped okras, yam, coco and Irish potatoes to the pot

6. Make and add small flour dumplings (aka spinners) to the pot

7. Cook for 45 mins - 1 hr our until soup is thick

8. In the last 15 - 20 minutes of cook time add beef bouillon cubes, escallion, scotch bonnet pepper, thyme and coconut milk.

Serves 6 - 8

Jamaican Banana Bread Recipe (Peanuts)

Looking for a quick Jamaican themed dessert that can be served  at breakfast, lunch, dinner or in between? Try this easy and quick, mixer free peanut inspired banana bread recipe. Try serving it with your favourite coffee, ice cold milk and with a few slices of cheese. 

Ingredients

3 ripe bananas, peeled (about 1 1/2 cups mashed)

1/3 cup melted butter

1 teaspoon baking soda

Pinch of salt

Pinch of cinnamon 

Pinch of nutmeg

3/4 cup sugar 

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour

1/2 cup peanuts 

Method

1. Preheat the oven to 350°F (175°C), and butter a 4 x 8 inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Blend peanuts until slightly crushed then mix into batter.

5. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

6. Remove from oven and place on wire rack or heat resistant counter top to cool in the pan for a few minutes. 

7. When cool, use bread knife to slice and serve with your favourite coffee, a cold glass of milk, slices of cheese or as is!

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 Hominy Corn Porridge

Ingredients

1 Cup Hominy Corn

2 cups Coconut milk 

3-5 cups water

3-6 tablespoons cornmeal (depending on desired thickness) 

6 tablespoons water

½  tsp. salt

Brown sugar to taste

½ cup Condensed Milk

1 tsp nutmeg to taste

1 tsp vanilla to taste

Cinnamon to taste

Method:

1. Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 3-4 hours. The Hominy corn should be completely covered with enough water if you are leaving it overnight. Add a teaspoon of salt to taste.  
2. Once the hominy corn is cooked drain the water and set aside.
3. Pour coconut milk in a large pot.
4. Pour the Hominy corn into the large pot with the coconut milk. Continue to cook on a medium burner for 2-4 minutes.
5. Mix the 2 tablespoons of cornmeal and 6 tablespoons of water together until combined. 
6. Pour the flour cornmeal mixture into the pot and stir
7. Add the condensed milk
8. Add sugar to taste
9. Add vanilla to taste 
10. Stirring constantly to prevent lumping.
11. Sprinkle nutmeg and cinnamon to taste
12. Continue cooking and let it simmer over low heat for 2-4 minutes.

Serves 4

Christmas Black Cake

Ingredients

1/2 lb butter
1 tsp. almond flavouring
6 ozs. bread crumbs
1 tbsp. mixed spice
1/2 lb granulated sugar
2 tsp. lime or orange rind
4 cups mixed fruits (raisins, currants, prunes, citron,
 cherries, dates)
6 ozs. flour
1 cup white rum
1 tbsp. browning
6 eggs
1 tsp. baking powder
1 pint red label or port wine
2 tsp. vanilla
1/4 tsp. salt
1/2 cup chopped nuts

Method

1. Prepare tin by lining insides with grease paper. Grease with butter.
2. Beat butter and sugar until light and fluffy.
3. Mix in browning, vanilla and almond flavouring, lime juice and rind.
4. Add eggs one at a time and beat in well. Add soaked fruits, cherries, dates and nuts.
5. Mix breadcrumbs, flour, baking powder, salt and mixed spice.
6. Add alternately, rum and port wine.
7. Pour into prepared baking tin and bake at 250°F (125°C) for about 2 hours.

Yield: 4 lb cake

Jamaican Festival

Ingredients
1 1/2 cups flour
3 tbsp. cornmeal
1/2 tsp. salt
3 tbsp. brown sugar
1/2 tsp. vanilla
3/4 tsp. baking powder
2/3 cup water

Method

1. Sift the flour, baking powder, salt and cornmeal and combine
2. Add the sugar and stir
3. Add the vanilla to the water, and then add the mixture to the dry ingredients, binding to form a soft dough.
4. Knead lightly
5. Leave covered for about 1/2 an hour. Divide the dough into eight portions
6. Flour hands
7. Knead lightly, then roll and pull each portion to form a 6 inch x 1 1/2 inch length, about 1/8 inch thick.
8. Dip the festival in a mixture of cornmeal and flour then deep fry in hot oil until golden brown.

Tip: Serve with Jerk Chicken or Jerk Pork.

Jamaican Cornmeal Porridge

Serves 3-4

Ingredients

2 ozs. cornmeal
1 pint water
4 tbsp. brown sugar or
2-3 tbsp condensed milk
1/2 cup skimmed milk powder
1 tsp. vanilla
1 tsp. grated nutmeg or powder
1/4 tsp. salt
*Bay/Cinnamon leaf

Method

1. Mix cornmeal with a little water. Bring remainder of the water to boil with salt and Bay/Cinnamon leaf. 
2. Stir in mixed cornmeal. Continue cooking for about 7-10 minutes. 
3. Mix skimmed milk powder with an additional 1/2 cup water and add to porridge. 
4. Sweeten to taste and add vanilla and nutmeg.

Bonus: Serve with tough crackers (aka water crackers) or hardough bread for dipping.

Jamaican Jerk Pork

Ingredients

4 lbs pork (chops or loin)
2 oz roasted pimento (pound)
6 stalks escallion
4 cinnamon leaves
3 scotch bonnet peppers (chopped)
1 tsp. nutmeg (grated)
1 clove garlic
1 onion (minced)
*Liquid Smoke

Method

1. Combine and pound all seasonings to a paste
2. Rub seasonings into pork and leave to marinate for an hour
3. Place meat over charcoal fire, preferably made from pimento wood. Alternately marinate meat with a dash of liquid smoke and bake in oven until done.

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.

Codfish Balls

Ingredients
1/2lb salted codfish
2cups diced, raw potatoes
1tbsp butter
1/2tsp pepper
2eggs beaten
bread crumbs
vegetable oil for deep frying






Steps:
1. Soak codfish water, preferably overnight. Boil for 1/2hr. Drain, rinse under cold water and flake the fish making sure to remove bones.
2. Boil diced potatoes for 20minutes.
3. Add butter, pepper and shredded fish to potatoes, mix well.
4. Form mixture into light, feathery balls. Dip in beaten egg then breadcrumbs.
5. Fry in deep oil in fryer basket until golden brown.
6. Drain on absorbent paper and serve very hot with a cocktail sauce.
(Serves 12)

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)