Jamaican Chicken Back Soup

Ingredients

8 cups water
4-5 chicken backs
1 pack grace cock noodle
1 Sweet Pepper (Orange or Yellow)
4-6 small Irish potatoes 
1 piece of yam 
And additional ground provision as desired (sweet potato etc.)
2 stalks escallion
2 sprigs thyme
1 large carrot
1 scotch bonnet pepper
1 clove garlic
pimento seeds
Wheelers/ Dumplings
salt to taste

Method

1. Put water in large soup pot
2. Chop and add garlic, pepper, thyme, escallion, pimento and bring to rapid boil.
3. Add chopped chicken back and let cook for hour until almost cooked
4. Blend sweet pepper add to pot and bring to boil 
5. Then add chopped carrots, potato and yam etc.
6. Make and add wheelers/ dumplings 
7. Stir thoroughly and add cock noodle soup for final 20 minutes or until all ingredients are cooked.
8. Taste and season accordingly.

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 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 Cornmeal Pudding

Ingredients

1/2 cup flour
2 cups cornmeal
1 cup brown sugar
4 cups coconut milk
1/4 tsp. mixed spice
1 tsp. salt
1 tsp. nutmeg
1/4 cup raisins
1 tsp. margarine

Method

1. Pre heat oven to 180 degrees celcius
2. Combine sifted flour and cornmeal
3. Mix together sugar, milk, mixed spice and nutmeg. Add cornmeal mixture stirring until smooth. No lumps
4. Add raisins. Scrape mixture into a greased baking pan, Dot with margerine.
5. Bake until skewer inserted comes out clean.

Custard Topping 

Ingredients
1 tsp cinnamon powder
1/2 cup coconut milk
4 tsp sugar
1 tsp vanilla

Method

1. Mix all ingredients together
2. Pour over pudding when it is 3/4 done and allow baking until custard is set.

Corn Fritters

1lb can whole kernel corn
1 1/2 cups sifted all purpose flour
2tsp baking powder
1/4 tsp salt
2tbsp sugar
2 eggs beaten
milk
oil for deep frying


Steps:
1. Drain can of corn and save liquid
2. Make up liquid from can to 1cup with milk. Set aside.
3. Sift together flour, baking powder, salt and sugar.
4. Combine beaten egg, milk mixture and corn.
5. Add to dry ingredients and mix just until flour is moistened.
6. Drop batter by tbsp into hot oil (375ºF)
7. Fry until golden brown, (about 3minutes)
8. Drain on paper towel.
9. Serve with warm maple syrup.
(Serves 18)