WE  CARRY THE ITEMS YOU WANT AT THE PRICE YOU WANT TO PAY!
ON THE NET SINCE 2002                              [Contact] [Feedback] [Shipping Info]  [Returns] [About Us]
Home       12 Drinks Recipes 20 Juice Recipes  Recipes  PRIVACY  
Dominica Barbados guyana Trinidad and Tobago St.Lucia Jamaica Antigua St. Vincent St. Kitts and Nevis grenada monserrat Canada USA
Bakery Snacks Tonics Hot Sauces  Condiments  Drinks Favorites Supplements
African JAMAICA  Barbados  St. Lucia  Trinidad Matouk's Sundial Walkerswood
CLEANSERS SENSIBLE DIET WEIGHT LOSS LIFESTYLE MONITORS
How Low? Tiger Bone at $3.99 ; Sea Moss $5.80 ; Hot Sauces $3.19: AUNT MAY's Available Now!

Matouk's Red Pepper Sauce made from the hottest pepper around  Scotch Bonnet Peppers and all natural ingredients      10fl oz. $5.59   Now $3.99  as low as $3.19

Quantity
Caribbean Food Caribbean Recipes

Classic  Yellow Pepper Sauce  made from the hottest pepper around  Scotch Bonnet Peppers and all natural ingredients  12 fl oz  $5.59   Now $3.99 as low as $3.19

Quantity
Caribbean Food Caribbean Recipes

Aunt May's Classic Yellow  Bajan Pepper sauce  made from the hottest pepper around  Scotch Bonnet Peppers and all natural ingredients.    12.5 fl oz $4.99   Now $3.99 as low as $3.19 

Quantity
Caribbean Food Caribbean Recipes

Classic Yellow Bajan Style Sauce This Bajan Style pepper sauce is made of Scotch Bonnet Peppers and all natural ingredients.   12.5 fl oz  $4.99   Now $3.99 as low as $3.19

Quantity
Caribbean Food Caribbean Recipes

Matouks   Hot Pepper Sauce made from the hottest pepper around  Scotch Bonnet Peppers and all natural ingredient    10 fl oz  $4.99   Now $3.99  as low as $3.19 

Quantity
Caribbean Food Caribbean Recipes

Walker wood's One Stop Sauce made from the hottest pepper around  Scotch Bonnet Peppers and all natural ingredient    6 fl oz  $4.99   Now $2.79
Quantity

Jamaican Recipes,Caribbean Recipes

Jerk Marinade  Jerk Seasoning  Mix Seasonings
Ackee Codfish, Caribbean Style Chicken Breast, Cod Fish Fries,
Curried Goat,  Escoveitch Fish, Grilled Jerk Fish w/ Lemon Sauce,  Jamaican Beef Patties Jamaican Jerk Shrimp
Jerk beef BBQJerk BBQ Beef Ribs,Pelau,    
Rice & Peas Pepper PotRice & Peas (General) Run Down,
 
Cassava Sweet Potato Bread fruit
Cassava PoneCounkies ( Stew Dumplings)Tie a leaf,
Fresh Coconut Cream Pie, Sweet Potatoe Pone
 
 
 
Guava Jelly Sorrel Jelly Orange Marmalade
Bajan Coconut Centered breads,  Jelly Rolls, Festival, Coconut DropsBread Pudding, Basic Sponge Cake, Carrot Cake Easter Spice Buns (baking Soda), Easter Spice Buns ( baking powder), Easter Spice Buns ( yeast)
Available by the pound or 2 oz packages.
Mauby Bark Irish Moss (Sea Moss)
Carrot Punch, Mauby Drink, Sorrel Drink, Rum Punch,  
 Guinness PunchIrish Moss Punch,
 
  Most of the recipes listed here were contributed by customers such as yourself, Feel free to send us email copies of your favorite Caribbean recipes to the email address below:  mailto:prodseekcoml@aol.com
RUM PUNCH
 
Main ingredients
bullet1cup fresh lime
bullet2cups brown sugar
bullet3cups rum
bullet4cups water or tropical fruit juice (use less sugar if using fruit juice)
Optional
bulletAngostura bitters
bulletFreshly grated nutmeg,
bulletSlice of lime,
bulletOrange or fresh pineapple,
bulletMaraschino cherries.
bulletCrushed ice to serve

Directions

Mix all the punch ingredients in a bowl and chill. Serve in glasses and finish up each drink with a few dashes of bitters, nutmeg, lime slice, orange or pineapple and the traditional cherry on top.
Cooking Instructions It gets better by the hour so make it ahead and keep refrigerated Serves 10



GUINNESS PUNCH
 
bullet4bottles Guinness
bullet1cup Milk
bullet1tbsp Vanilla Essence
bullet1/2tsp Grated Nutmeg
bullet1 can Sweetened Condensed Milk or to taste
Directions
Combine the first four ingredients. Add the sweetened condensed milk little by little, until it is to your desired sweetness.
Preparation  time : 5minutes + Chilling     Serves 6-8

 
 
RICE PEAS
 
bullet1cup Dried red peas (red kidney beans) soaked overnight.
bullet300ml Coconut Milk
bullet3stalks Scallion,
bulletchopped 1sprig
bulletFresh Thyme salt and freshly ground black pepper to taste
bullet2cups uncooked white rice
bullet1whole Scotch Bonnet Pepper
Directions Place beans in a large heavy saucepan with lid on. Add enough water to cover and boil until just tender, about 2hours. Add milk and seasonings then rice. Top up with water, if necessary so that there is about 2 1/2 times as much liquid as rice and beans. Place the hot pepper on top and bring to a boil. Reduce the heat and cover. Let steam slowly for about 25-30minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow pepper to burst! Remove the pepper and thyme stalk, fluff lightly before serving
Cooking Instructions Cooking time: 2 1/2 hours Serves 6

 
 
FESTIVAL

 
bullet1cup Yellow cornmeal (polenta)
bullet1cup plain flour
bullet2tsp Baking powder
bullet1tbsp Sugar
bullet1/2tsp Salt oil for frying
Directions:
 Mix all ingredients together, adding just enough cold water to make stiff dough. Knead and divide into six portions. Roll each portion with your hands into a log shape and squeeze lightly to flatten. Heat oil in a skillet or wok and deep fry the festivals until light brown, about 8minutes each. Remove excess oil on kitchen towel before serving.
Cooking Instructions Cooking time 30minutes Serves makes 6

 
 
CURRIED GOAT

 
bullet 3lbs Goat Meat or mutton, chopped into small pieces including bones
bullet1tbsp Salt
bullet 2cloves Garlic, crushed
bullet1 Lime
bullet1 Onion, sliced
bullet2oz Curry Paste/Powder
bullet1 Beef tomato, chopped
bullet1/2tsp Baron’s Scotch Bonnet Pepper Sauce
bullet1tbsp Thyme, chopped
bullet1tsp freshly ground black pepper
bullet1/2tsp Ground Allspice
bullet2 stalks Scallion, chopped
bullet1/2tsp Ginger root, finely chopped
bullet2tbsp Vegetable oil
Directions Wash the prepared goat meat and dry. Mix together all the ingredients except oil and rub into meat. Leave to marinate for at least 2hours. Remove any large pieces of seasoning from the meat (onion, scallion etc) and reserve. In a large skillet, heat oil over medium heat and add the meat. Brown, turning the pieces often to seal in flavors. Lower the heat, return the reserved seasonings to the pan and add about 2cups water. Cover and allow to simmer until meat is tender (about 2hours). add a little extra water if necessary, as you will need some gravy. Simmer for another 30minutes
Cooking Instructions Prep time: 2hours Cooking time: 2hours Serves 6

 
 
JERK BBQ BEEF RIBS

 
bullet4lbs Beef spare ribs Marinade:
bullet1/2cup Walkerswood BBQ Sauce
bullet1/4tsp Allspice
bullet1tsp Walkerswood Jerk Seasoning (optional)
bullet1tsp Molasses
bullet3/4cup Muscovado or brown sugar
bullet3cloves Garlic, pressed
bullet1tsp Salt
bullet1tbsp Dark rum
Directions Combine all marinade ingredients and coat ribs. Cover and refrigerate for about 4hours. Light the barbecue or preheat oven to 150C/300F. Barbecue ribs for 1 1/2hours turning and basting occasionally. (If baking cover with foil for the first hour).
 
 
JERKY BEEF BARBEQUE

 
bullet3 lbs. beef round
bullet4 cloves garlic (finely chopped)
bullet3 stalks scallion (finely sliced)
bullet3 sprigs thyme (chopped)
bullet1 scotch bonnet pepper (finely chopped)
bullet2 tbs. soy sauce
bullet1 and a half tsp. sugar
bulletSalt and pepper to taste
bullet3-4 heaped tbs. Walkerswood Jerk seasoning
bullethalf bottle red Stripe beer For basting:
bullethalf bottle Red Stripe beer
bulletquarter of cup of Ketchup
bullet1 cup of beef stock (reduced to half cup)
bulletquarter cup olive oil 3-4 tbs. soy sauce
Directions:
 Wash beef with lime juice then pat dry with hand towel. Score the meat (make gashes) all the way through all over. Rub on salt and pepper on meat and in the holes that were scored. Add all remaining ingredients. Rub unto beef thoroughly especially into gashes. Allow to marinate overnight or for at least four hours in refrigerator. Cooking Instructions Remove from refrigerator and place beef along with marinade into pressure cooker. Allow the beef to pressure for 15 minutes at medium heat. Remove the beef from the pressure cooker and cut into about four even pieces and placed on grill with some amount of pimento wood. Use the stock from the pressure cooker and combine all the basting ingredients. While the beef is grilling, baste it with the basting sauce until the meat has achieved the desired color. Serves 8

 
 
JAMAICAN BEEF PATTIES
 
bulletUse frozen puff  or short crust pastry.
bulletIf making fresh pastry,  add 1tsp. of ground turmeric or annatto to give it the traditional yellow color.

Filling:

bullet10 ozs. minced beef or chicken
bullet1 tsp. Walkerswood Jerk Marinade or 1/2tsp Walkerswood Traditional Jerk Seasoning
bullet1 onion, finely diced
bullet1 clove garlic, minced
bullet1 egg
bullet1-2 tomatoes, finely diced
bullet2 tsp. breadcrumbs
bullet 1 tsp. Walkerswood One Stop Sauce
bulletA few pinches of annatto or turmeric powder,
bulletsalt and pepper to taste
bullet
 Matouk’s Pepper Sauce to taste  (optional) .
Direction:
Mix all filling ingredients and sauté in a little oil until cooked. Set aside and let cool. Lightly beat one raw egg in a cup and set aside. Defrost pastry, roll out, and cut out circles - about 15cm/6in in diameter. Place a small amount of filling in the middle. Paint edges with beaten egg.   Fold pastry over filling and seal  edges  together with a fork.
Place patties on a baking sheet and bake in a pre-heated oven at  375 degrees F  for 20-30 minutes until golden brown.  Makes 6 patties
 


ACKEE AND CODFISH
 
bullet2lb salted cod, Boil to remove excess salt. Flake.
bullet 2tbsp cooking oil
bullet1 Onion, chopped
bullet2stalks Scallion, chopped
bullet1/2 Scotch Bonnet pepper, deseeded and chopped
bullet2cloves Garlic
bullet1tsp Fresh thyme, chopped
bullet2 Tomatoes, chopped
bullet2 cans Jamaican Ackee, drained salt and pepper to taste
Heat oil in a large frying pan, add onion, scallion, hot pepper and garlic. Fry over low heat until onion is transparent, add fresh thyme. Add Salt fish and fry, stirring constantly for 3 minutes, then add tomatoes and ackee. Toss gently so as not to break up ackees. Sprinkle with black pepper before serving
Preparation  time: 15 minutes Cooking time: 10 minutes

ESCOVEITCH FISH

 
bullet2lb whole fresh fish (cleaned)
bullet1lime
bulletsalt and black pepper
bullet1 /2cup flour, for coating
bulletvegetable oil for frying and Pickle Dressing
bullet1 cho cho (christophene) or cucumber, cut into strips
bullet2 Onions, sliced
bullet2 Scotch bonnet peppers, deseeded and sliced
bullet 6oz Walkerswood Escoveitch Pickle Sauce

 Rub fish with lime and rinse. Season well with salt and pepper and coat with flour. Heat oil in a frying pan until it smokes slightly.  Fry fish on both sides until golden brown. Arrange in a deep bowl. Meanwhile place remaining  ingredients in a saucepan, bring to boil and simmer for 2minutes. Remove from heat and pour over fish. Allow to marinate for 10 minutes before serving

Preparation  Time: 10 minutes Cooking time : 20 minutes Marinating: 10 minutes   Serves 4

JAMAICAN JERK SHRIMP
 

bullet2lbs jumbo shrimp/ peeled & de-veined
bullet 2tbsp Jerk Seasoning
bullet4tbsp olive oil
bullet1/2 red pepper
bullet1/2 green pepper
bullet1 onion
bullet1stalk celery
bullet1 mango
bullet1/4cup olive oil
bullet1tbsp cider vinegar
bulletsalt & pepper 4tbsp sour cream
bullet4tbsp mayonnaise
bullet1 tbsp horseradish
bullet1tsp lemon juice
Preparation:
 Marinate shrimp in mixture of Jerk seasoning and 4tbsp olive oil. Dice red and green pepper, onion, celery and mango mix together with 1/4cup olive oil, cider vinegar and salt & pepper, chill. Mix sour cream, mayonnaise, horseradish and lemon juice, Chill.
Cooking Instructions
 Grill marinated shrimp 2 minutes on each side. In the center of a plate put 1 dollop of mixture of sour cream mayonnaise, horseradish and lemon juice. Around edge of plate equal space apart, add 6 dollops of mixture of red & green pepper, onion, celery, mango, olive oil, vinegar and salt & pepper.
Serve 6
.



SORREL DRINK
bullet1/2  pack dried sorrel  
bullet3 ½ cups sugar
bullet6 cloves
bullet(optional .. ½ cup crushed ginger, and or  ½ cup rum)
bullet8 cups boiling water
Directions
Dissolve sugar in hot water and pour over sorrel in a large container. Add remaining ingredients. Cover container and let stand for at least 4 hours. Strain, bottle and store.
Preparation Time: At least 4 hours : Best results let stand 24 hours. Serves 8 glasses.







MAUBY DRINK

 
bullet1/3 cup of Mauby mixture or till desired bitterness.
bullet2 ½ cups sugar
bullet2 cloves ( powered)
bullet1 tsp.  nutmeg
bullet1 tsp. cinnamon
bulletoptional .. ½ cups lemon juice
bullet12 cubes of ice.
bullet6 cups water
Mauby mixture::
Boil 1 packed Mauby bark  in at least 2 quarts of water over a moderate heat until mixture is reduced to at least a cup of   Mauby mixture.
Directions:
In a large container  mix water, sugar, nutmeg, cinnamon and clove together. Add ice cubes to mixture.  For a bitter lemon taste add lemon juice.
Preparation Time: Do not add spices to the bark while boiling to extract juice, this will distort the true taste of the bark. Serves 7 glasses.




CARROT PUNCH
 
bullet1 cup carrot juice
bullet1/3 cup condensed milk.
bullet ½ cup water
bullet¼ tsp. nutmeg
bullet½ tsp. vanilla
bullet1 tbsp. rum
Directions Blend all ingredients thoroughly. Serve over cracked ice with addional rum, if desired.

 



RUN DOWN

 
bullet1 lb. pickled mackerel de-boned {substitute with cod fish or lobster)
bullet3 tbsp. lime or lemon juice.
bullet3 cups coconut milk
bullet1 large onion
bullet3 cloves garlic
bulletfinely chopped hot pepper to taste
bullet1 lb. tomatoes, peeled and chopped
bullet1 tbsp. vinegar
bullet salt and freshly ground black pepper.
bullet1 tbsp. vinegar
Directions Pour the lime juice over the fish and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.  Drain the fish, add the other ingredients and cook until the fish is tender, about 10 minutes. Serve hot with boiled bananas. Run down can also be used  as  stuffing for breadfruit. (Yummy)
 Preparation  time: 30 minutes..




RICE AND PEAS
 
bullet3 cups rice
bullet1 cup red peas or ( pigeon peas etc)
bulletI medium size coconut or 1 can coconut milk
bullet1 clove garlic
bullet1 smoked ham or turkey hocks.
bullet 2 stalks scallion or leeks
bullet¼ tsp. black pepper
bullet1 quart hot water.
bulletfew sprigs of thyme.
bullet1  hot pepper
Directions
 Grate coconut and using the quart of hot water, squeeze the milk from the coconut by adding two cups of water at a time and squeezing the milk through a sieve, until the water is finished. Place peas in a saucepan with the coconut milk and the hocks. Cooked until peas are tender, but not over cooked. Add scallion, thyme, scallion, salt, black pepper and rice. Add more water if needed. . Cook until water evaporates and  rice grains are tender and fluffy.
Preparation time: Cook over a medium heat, covered, stirring once or twice until rice is well cooked. 45 min. 






TIE-A-LEAF or BLUE DRAWERS

 
bullet3 cups grated green bananas
bullet1 cup  flour
bullet1½ cups. brown sugar
bullet1 cups grated coconut
bullet2 cups grated sweet potatoes
bullet1 tsp. Mixed spice
bullet1 tsp. Salt
bullet1 tbsp corn or maple syrup ( if used aluminum for wrapping)
bullet1 tsp. baking powder.
bullet1 tsp.. vanilla.
bullet2 cups coconut “milk” or heavy cream
bullet2 tbsp. melted margarine
bullet1/4 cup raisins
Directions
Blend all dry ingredients and grated coconut thoroughly, Mix together, milk, margarine, (maple or corn syrup,) vanilla and add to dry ingredients stirring briskly. Place 1/2 cup of the mixture into quailed banana leaves or aluminum foil. Wrap or fold into little pockets. Put the small pockets into boiling water enough to cover and cook until done. Approx.. 30 min.



COUNKIES
 
bullet1 lb. cornmeal
bullet2 cups grated pumpkin
bullet½ lb. sugar
bullet½ cups grated coconut
bullet1 stick butter or margarine
bullet1/3 cup cooking oil.
bullet3 eggs
bullet1 tsp. cinnamon.
bullet1 tsp. mixed spice
bullet1 tsp. salt
bullet