RUM PUNCH
 

Main ingredients

Optional

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
 

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
 

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

 

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

 

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

 

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

 

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
 

Filling:

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
 

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

 

 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
 

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

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
 

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
 

Directions Blend all ingredients thoroughly. Serve over cracked ice with addional rum, if desired.

RUN DOWN

 

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
 

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

 

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