1.  In a food processor combine thyme, allspice, sage, garlic powder, ginger, salt, black pepper, cayenne, nutmeg, cinnamon and brown sugar. Process for 3 minutes. Blend in vinegar, olive oil, soy sauce, lime juice and orange juice, onion, and scotch bonnet.

2. In large bowl or resealable plastic bag, place jerk sauce and chicken. Marinade in refrigerator at least 4 hours or longer.

3. Grill chicken, turning several times until cooked through (about 35 minutes).

* Any hot peppers can be substituted for Scotch bonnet peppers.

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    Jamaican Beef Patties

This is a very hot dish!

2 cups flour
1/2 tsp turmeric
1/4 tsp salt
2/3 cups butter, softened
1/3 cup cold water
1 egg, beaten lightly
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1-2 scotch bonnets, chopped
1 lb ground beef
1 tbsp Jamaican style curry powder
salt and pepper to taste
1/2 cup bread crumbs
1/2 cup chicken stock
1 tsp thyme
2-3 green onions

Heat olive oil in large skillet over medium heat. Add garlic, onion, hot peppers, sauté until onions are tender. Add beef and cook until browned (about 10 minutes). Add curry powder, curry , salt and pepper to taste, cook 5 minutes more Add chicken stock; simmer 20 minutes. Add bread crumbs and thyme; cook 10 minutes longer, stirring to prevent burning. Stir in green onions. Remove from heat; allow to cool to room temperature.

Preheat oven to 400 degrees. In large bowl, combine flour, turmeric and salt; blend well. Cut in butter until crumbly. Add just enough cold water to bind dough together. Form dough into a ball. on a lightly floured surface  Roll dough to about 1/4" thickness and cut into 6" circles. Spray 2 baking sheets with nonstick spray.

Spoon 2-3 tbsp of beef filling in center of each circle of dough. Fold in half; crimp edges together with a fork, Bake for 30 minutes or until golden brown.

* Any hot peppers can be substituted for Scotch bonnet peppers.

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         Rice and Peas

 

1 cup dry red kidney beans, washed
1 coconut, or 1 can (14 ounces) coconut milk
2 green onions, chopped
1 garlic clove, minced
1 whole scotch bonnet
1 sprig fresh thyme
Freshly ground pepper, to taste
2 1/4 cup long grain rice

1. In large bowl soak beans in water for 2 hours

2. Break coconut open; grate inner meat; place in large bowl. Add two cups of warm water; stir for a few seconds. Strain coconut and water through a strainer into another bowl.

3. Place the coconut into the first bowl. Add two cups of warm water; allow to stand for ten minutes. Again strain. This will make five cups of coconut milk.

4. In a large saucepan with tightly fitted lid, place beans and coconut milk. Bring to a boil; lower heat and simmer for 3 1/2 hours, or until beans are tender.

5. Add green onions, garlic, scotch bonnet, thyme and pepper. Simmer five minutes.

6. Add rice. Liquid should be 1 inch above rice - add water if necessary. Cover , bring to a boil , then immediately turn heat to low. Cook about twenty minutes, or until liquid is absorbed and rice is tender.

7. Just before serving, stir to distribute rice and beans evenly.

 




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         Curried Goat




• 3 lbs goat meat, cut into small pieces

• 3-4 tbsp curry powder

• 1 tbsp salt

• 2 cloves garlic,  minced

• 1 large tomato, chopped

• 1 scotch bonnet

• 1 tbsp thyme

• 1 tsp black pepper

• 1/2 tsp allspice

• 2 green onions

• 1/2 tsp ginger
   

   4 tbsp olive oil

  2 1/2 cups water





1. Trim fat from goat, wash and dry. In a large bowl mix together goat and all other ingredients except oil, cover and marinate in refrigerator for at least 2 hours

2.  Heat oil in a large skillet over medium high heat. Add goat, do not add marinade at this time; cook until browned, turning frequently. Add marinade and water, bring to a boil. Reduce heat; cover and simmer until goat is tender (about 2 hours).  Add more water if needed and continue to cook 25-30 minutes longer.





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        Roti


 

3 1/3 cups flour
1 teaspoon baking powder
1 teaspoon  salt
2 tablespoons olive oil
1/2 cup water

 

Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch circle.

Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti circle with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.
 

 

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