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.