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 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 Christmas Ham Recipe

Ingredients
1 7lb smoked pre cooked ham
Whole cloves

Glaze:
1/2 cup pineapple juice
2tbsps guava juice
2 tbsps honey
3 tbsps brown sugar
1tbsp lime juice
Pimento

Decoration: 
Maraschino Cherries
Pineapple Slices or Chunks
Toothpicks

Method

• Heat oven to 350 F
• Clean up ham removing extra skin and fat
• Use a sharp knife to make criss cross design in ham
• Please cloves in the sections where the lines intersect 
• Place ham in a roasting pan lined with foil with fattier side facing up
• Combine the ingredients for the glaze in a bowl and pour over the ham
• Bake ham at 350 F for 45 minutes, basting every 15 minutes.
• Cool ham for 15 minutes before slicing 

Serves: 10 people

Photo Credit and Ham Design Inspiration: Grace foods...until I put up my own pic. :D

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

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 Ham Breakfast Recipe

Ingredients

Serves 4

8 Large eggs
4 slices white or whole wheat bread
2 tbsp. butter for buttering bread
6 slices wafer thin ham cut in small pieces
4 oz. cheddar cheese (grated)
1 finely chopped sweet pepper
1 finely chopped onion
1 finely chopped tomato
1 small can pineapple chunks (optional)
salt and black pepper

Method

1. Butter the bread and cut the slices into quarters. 
2. Arrange the bread in a glass baking dish with cover.
3. Tuck the ham slices between the bread
4. Crack the eggs into a jug, add the milk and seasoning
5. Beat together with a wire whisk, then pour over the bread, pressing down so it can absorb milk
6. Bake for 10 minutes, then remove and turn.
7. Add cheese and return to oven baking for 10 minutes
8. Let cool and serve with tomato and lettuce.

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Jamaican Country Style Ham

Ingredients  

Start with cooked Ham at refrigerator temperature.

9 lb picnic ham 

1/2 cup brown sugar 

2 tbsp. honey

1 tsp. mustard 

2 dozen whole Pimento cloves 

6 Maraschino cherries for garnishing 

6 pineapple slices in heavy syrup for garnishing 

1/2 tsp. ginger powder 

1 tsp. garlic powder

Method 

The lower the heat the softer the ham will be. 

1. Cook at 325°F for approximately 3 hours 

2. Trim of skin and glaze by mixing sugar, honey, mustard, ginger and garlic powder together 

3. Brush mixture over ham 

4. Score the surface in 1 inch squares or diamonds

5. Stick whole cloves in the middle of squares, spoon glaze mixture over the ham while cooking for 20 minutes longer.

 6. Dress with pineapple slices and cherries and bake for 10 minutes longer. 

Tip: using a meat thermometer takes the guesswork out of knowing if the ham is thoroughly cooked. (When mercury rises to tender ham 160 F). Remove from the oven when fully cooked.

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 Gizzada

Ingredients
2 cups grated coconut
1 tsp. Powdered ginger or
1 tbsp. Grated root ginger
1 tsp. Vanilla
1 lb brown sugar
1 pinch

Method
1. Combine all ingredients adding sufficient water to cook coconut (about 1/2-3/4)
2. Boil until very sticky (about 20-30 minutes)
3. Beat a little and drop by spoonfuls onto a greased tin sheet
4. Allow to set.

Jamaican Jerk Chicken

Ingredients
4 lbs. boneless chicken
6 stalks escallion
1 whole garlic
3 cinnamon leaves
2 ounces pimento (pounded)
1 tsp. nutmeg (grated)
4 hot peppers (scotch bonnet)
1/2 cup brown sugar
salt to taste

Method
Combine all ingredients (except chicken) to a paste and rub into chicken parts.
Place in a covered dish to marinate for an hour. Tip: to speed the process make several small slits in the chicken parts for it to soak faster.
Place meat on a grill over a slow charcoal fire to cook until meat becomes brown

Bonus: Serve up a tasty meal with hard dough bread or festivals.

Jamaican Tie-A-Leaf (aka Duckanoo or Blue Drawers)

Serves 4-6 

Ingredients

1 lb. cornmeal
2 ounces flour
1/2 lb. sugar
1/2 cup grated coconut
1 tsp. cinnamon
1 tsp. mixed spice
1 tsp. salt
1 tbsp. molasses
2 tsps. vanilla
2 1/2 cups coconut milk or skimmed milk

Method

1. Blend all dry ingredients and grated coconut thoroughly. 
2. Mix together coconut/skimmed milk, molasses and vanilla.
3. Add mixture to dry ingredients stirring briskly
4. Place 1/2 or 1 cup of the mixture into quailed banana leaves or aluminium foil; wrap, gift wrap style and tie with twine or banana bark. OR Pour 1 cup of mixture into cooking bags and tie the bags with twine.
5. Put the small parcels into boiling water, enough to cover and cook for 40 minutes or until done.
6. Add grated coconut for extra bite in flavor. 

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 Coconut Drops

Yields 12

Ingredients

2 cups diced coconut
1 tsp. Powdered ginger or
1 tbsp. grated ginger
1 tsp. Vanilla
1 lb brown sugar
1 pinch salt

Method

Combine all ingredients adding sufficient water to cook coconut (about 1/2-3/4 cup)
Boil until very sticky (about 20-30 minutes)
Beat a little and drop by spoonfuls onto a greased tin sheet
Allow to set.

Jamaican Cornmeal & Carrot Pudding

Ingredients

1/2 cup flour
2 cups cornmeal
1 cup brown sugar
2.5 cups coconut milk
1.5 cups carrot juice
1/4 tsp. mixed spice
1 tsp. salt
1 tsp. nutmeg
1/4 cup raisins
1 cup shredded carrots
1 tsp. margarine

Method

1. Pre heat oven to 180 degrees celcius
2. Combine sifted flour and cornmeal
3. Mix together sugar, milk, carrot juice, shredded carrots, 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.

Jamaican Curry (Curried) Goat

Serves 4

Ingredients

1 lb goat mutton (cut in 1 inch pieces)
1 whole garlic (diced)
1 scotch bonnet pepper
1 tsp. Jamaican curry powder (yellow)
1 tsp. Indian curry powder (orange)
1 piece of ginger chopped
2 tbsp. cooking oil
2 large onions (diced)
2 tsp. allspice or 'maggie season it up'
2 cups stock or bouillon
Salt to taste
3 small cubed Irish potatoes

Optional: 1 tsp. ground pimento or 5 whole seeds

Method

1. Season meat, preferably the night before or first thing in the morning with the onion, garlic, all spice, pimento and Jamaican curry powder. Stab meat several times with fork and leave meat to soak up seasoning. 
2. Put a dutch pot or regular cooking pot to boil with stock/boiuillon and irish potato.
3. In a frying pan, heat oil and add pieces of chopped ginger and the orange curry powder. Add meat and brown, try to save back the seasonings for the final cook down.
4. Transfer browned mutton and seasonings to pot with potatoes and allow to simmer together for 2 hrs or until done. When almost ready to serve, puncture scotch bonnet pepper with a fork and add it whole to the pot.

Serve with cooked white rice or rice and peas.

Jamaican Mocha

Serves: 4

Ingredients

2 cups freshly brewed strong Jamaican coffee
1 square Unsweetened Baking Chocolate, chopped
1/4 cup sugar
1 tsp. ground cinnamon
1-1/2 cups milk
1-1/2 tsp Vanilla
1/4 cup whipped cream

Method

1. Place 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 sugar and cinnamon. Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until well heated, stirring occasionally.
3. Pour into 4 large cups or mugs. Top with whipped cream.
4. Garnish with a sprinkle of cinnamon or shaved chocolate. 

Jamaican Banana Bread

Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts
1 tsp baking powder
41/2 ounces of margarine
1 tsp vanilla essence
2 Large eggs
3/4 cup brown sugar
1 cup mashed ripe banana

Method
Grease loaf pans and or muffin tins (2-3)
Line bases with grease paper or if using pyrex dish, grease with butter and coat with sprinkled flour.
Cream margarine, vanilla essence and sugar in small bowl until light and fluffy, add eggs one at a time, beat until combined.
Stir in half the banana with half the sifted dry ingredients and half the walnuts, then stir in remaining banana, dry ingredients and walnuts, stir until combined.
Spread mixture evenly into prepared pans
Bake in moderate oven (350 degrees farenheit) for about 45 minutes. Stand 5 minutes before turning on to wire rack to cool.