WANT TO COOK JAMAICAN FOOD?
A spicy, colorful mix of cuisine including ackee and saltfish; rice and peas; jerk chicken, fish and pork; curried goat; fricassee chicken; banana fritters; escovitch fish; and exotic desserts.? Then...........  Come mek we cook.
 
 

TYPICAL JAMAICAN SUNDAY MENU

Breakfast - The Main dish is either Liver, Ackee & saltfish (codfish), Mackerel or Red Herring; served with any or all of the following, fried dumpling, fried bammy, boiled banana, boiled dumpling , yam and Breadfruit (when in season).

Dinner - Rice and Peas with either Jerk Chicken or Pork, Roast Beef, Curry Goat or Curry Chicken. Tossed Salad Baked sweet potato are served on the side.

Drinks - The drink served with Sunday Dinner is normally special. Examples of drinks served are carrot juice, soursop juice, beet root & Sorrel if it is in season.

SPECIAL OCCASIONS

No special occasion is complete without Curry Goat.  Manish water and cow cod soup are also a must for most adult special occasions.

At a Wedding or Christening the cake made is similar to Christmas Fruit Cake with White icing & decorated according to the occasion.
 

Curry Goat

INGREDIENTS:

3 lbs goat
3 tablespoon curry
onion, thyme, garlic, pepper, black pepper,salt

METHOD:
Wash & season with curry, thyme,garlic,peppers and salt
Pour oil in pot and cook until tender
Make gravy with corn starch
Serve with rice

Curry Chicken

Substitute Chicken for Goat and use the recipe above.

Ackee and Saltfish (The National Dish)

 
INGREDIENTS :

1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil

METHOD:
Soak Saltfish in warm water to taste.
After soaking saltfish (codfish), place it in cold water and boil.
Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
Wash ackees five times
Cover and boil until moderately soft.
Drain, cover, and put aside.
Pick up(flake) the saltfish and remove all bones.
Sauté  thinly sliced onions and sweet pepper rings.
Remove half of the fried onions and peppers
Add saltfish and the ackees, and turn the fire/stove up slightly.
Add black pepper
Pour in to serving plate and garnish with remaining onions and pepper slices.
This is served hot with Breadfruit as the National Dish.

Breadfruit

Rice & Peas

INGREDIENTS:

1/4 cup pigeon peas [gungo peas]
1 clove of garlic
1green pepper
escallion
black pepper
thyme, salt to taste
2 cups rice
coconut milk or coconut [to make coconut milk]. Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to separate the milk.

METHOD:
Wash peas and soak in 2 cups of water.
Pour peas and water in a pot with coconut milk, garlic and put to boil.
cook peas until tender adding more water if necessary. When peas are cooked add salt, whole pepper, black pepper, thyme, & escallion. Let season simmer.
Wash rice if necessary, then add to pot. Use a fork to mix everything together.
Cook on a low fire until done.

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Fricasse Chicken

INGREDIENTS:

1 chicken (2.5 - 3lbs)
Onions and or escallion
Garlic
Thyme
Country pepper or black pepper.
Salt to taste
Ketchup
Soy sauce
Cooking oil.

METHOD:
Clean chicken, wash whole in lime water if desired.
Cut into serving pieces, season to taste
Remove seasoning from serving pieces, fry pieces of chicken in shallow fat until golden brown, but not burnt. Pour off excess fat leaving small quantity in frying pan or Dutch pot.
Place brown pieces in pan or Dutch pot, add seasoning and small quantity of water. Cover and cook slowly until chicken is tender, but not overdone.
Serve with side dishes.
 
 

Manish Water

INGREDIENTS:
goat head
garlic,escallion.thyme,pimento seed, salt to taste
whole green pepper,black pepper,
1pk. noodle soup
3-6 green bananas
chocho

METHOD:
wash goat head and put in a large pot with enough water to make soup
peel chocho, bananas add 2 cloves garlic to pot and let cook when almost done add noodle,peppers,thyme,couple pimento seed,escallion and let simmer
serve hot
 

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Escovich Fish

5 whole medium sized Snappers, cleaned, with the head and tail left on
1 1/2 tsp. (7 ml) salt
1 1/2 tsp. (7 ml) salt
3 Garlic
Cooking Oil
White Vinegar
2 Onions
2 Scotch Bonnet Pepper
Pimento

METHOD:
Wash fish in vinegar and water
Dry fish in paper towel and place on a plate.
Cut a small deep gashes on each side of the fish.
Rub salt and pepper on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl.
Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
with 2 cloves of Garlic and heat on high.
Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
Fry crisp and turn down the heat as necessary.
Turn other side and fry crisp.
Place fried fish on a plate with dry paper towels.
Slice onions, scotch bonnet pepper
Place onions scotch bonnet pepper and pimento in a small pot with vinegar.
Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated) Pour contents on the fried fish.
 
 

JERK CHICKEN, PORK & FISH

Purchase or make Jerk Seasoning in advance.

Seasoning Instruction for Chicken
Leave skin on chicken
Rub the chicken with the seasoning.
Be sure to rub seasoning under skin and in cavities
Marinate overnight.

Seasoning Instruction for Pork or Beef
Rub the meat. If using a pork shoulder, make shallow cuts and rub in.
Marinate overnight.

Seasoning Instruction for Fish
Can also be used with fish, but use a "steak fish" like grouper, dolphin or king
Marinate overnight.

Cooking Instructions
Grill at lowest possible setting over a low fire until done.
Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
Chop meat into pieces, and serve traditionally with hard-dough bread.
 

FOR SEASONAL RECIPES GO HERE!
 

                                        Nyaam til yu belly bust !

 

Special Thanks to my pal Dwight for the logo!
 
 

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