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Friday, December 22, 2017

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


    Thursday, February 11, 2016

    Bake It Right with My Measurement Pro



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    Sunday, January 24, 2016

    Jamaican Chocolate Banana Cake

    Serves 15 - 20 (dessert squares) 

    Ingredients 
    1 cup (200 grams) granulated white sugar
    2 cups (490 grams) all-purpose flour
    1/3 cup (75 grams) unsweetened Jamaican Roma cocoa powder 
    1/3 cup hot chocolate mix 
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon instant coffee
    1/2 teaspoon cinnamon 
    1/2 teaspoon nutmeg
    2 large eggs
    1 cup mashed ripe bananas (about 2 medium sized bananas)
    1 cup plain yoghurt
    1/2 cup (240 ml) warm water
    1/2 cup (120 ml) milk
    1/2 cup (120 ml) vegetable oil (or other flavorless oil)
    2 teaspoons vanilla extract
    1/3 cup chocolate chips
    1/3 cup coconut flakes 

    Method 
    1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. 
    2. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. 
    3. In a large bowl whisk together all the dry ingredients such as the sugar, flour, cocoa powder, baking powder, baking soda, chocolate chips and salt etc. Set aside.
    4. In another large bowl, whisk together all the wet ingredients such as the eggs, mashed bananas, water, milk, oil, yoghurt and vanilla extract etc. 
    5. Add the wet ingredients to the dry ingredients and stir, or electric mix on medium speed, until combined. Mix in coconut flakes.
    6. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.