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.