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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
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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
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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 

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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

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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 

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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
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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 BBQ,  Jerk BBQ Beef Ribs,Pelau,    
Rice & Peas Pepper Pot,  Rice & Peas (General) Run Down,
 
Cassava Sweet Potato Bread fruit
Cassava Pone,  Counkies ( 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 Drops,  Bread 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 Punch,  Irish 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 saut?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 ?cups sugar bullet6 cloves bullet(optional .. ?cup crushed ginger, and or  ?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 ?cups sugar bullet2 cloves ( powered) bullet1 tsp.  nutmeg bullet1 tsp. cinnamon bulletoptional .. ?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 ?cup water bullet?tsp. nutmeg bullet?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 bullet?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 bullet1?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 bullet?lb. sugar bullet?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 bullet1/2 cup raisins bullet1 tbsp corn or maple syrup ( if used aluminum for wrapping) bullet1/3 cup grated (white) sweet potatoes.. bullet2 tsp.. vanilla.
Directions
Mixed  all dry and grated ingredients except sugar.  Blend sugar, butter or margarine and eggs and fold into dry ingredients. Add raisins, maple or corn syrup, vanilla  to batter stirring briskly until smooth. Place 1 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.. 45 min.



JELLY ROLL
 
bullet3 eggs bullet1 cup granulated sugar bullet1/3 cup water bullet1 tsp. vanilla bullet?cup all purpose flour bullet1 tsp. baking powder bullet?tsp. salt bullet2/3 cup guava paste or seville orange marmalade.
Directions
Line jelly roll pan 15 x 10 x 1?with waxed paper; grease. In a small mixing bowl, beat eggs for about 5 minutes or until very thick and lemon colored. Pour eggs into a large bowl,  gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into prepared pan, spreading batter to corners. Bake 12 - 15 minutes until tester comes out clean. Loosen cake from edges of pan, invert on towel and sprinkle with confectioner’s sugar. Carefully remove waxed paper and trim edges if necessary. While hot, roll cake the towel. Soften jelly or marmalade by beating with a fork, spread over cake. Roll up and sprinkle with sugar.
 Preparation Time: 357F until cooked 12 to 15 minutes.




FRESH COCONUT CREAM PIE

 
bullet1 cup granulated sugar bullet3 cups milk bullet?cup cornstarch bullet?cups grated coconut bullet?tsp. Almond extract bullet2 cups grated fresh coconut bullet3 eggs yolks beaten bullet1 9?baked pie shell. bullet1 cup heavy cream bullet1/2 tsp. Salt 1 tsp, bulletvanilla
Directions
Combine sugar, cornstarch and salt, gradually add to milk in medium saucepan stirring until smooth. Bring to boil stirring over medium heat, boil two minutes. Remove from heat, stir some of hot mixture into egg yolks, then combine with rest in saucepan. Cook stirring over low heat, until it boils and is thick?about 5 minutes. Turn into bowl, stir in extracts and half of coconut. Place waxed paper on filling in refrigerate for 1 hour. Turn into Pie shell, refrigerate 3 hours.
Cooking Instructions Prep Time: Whip cream and spread over filling; top with remaining coconut.






SWEET POTATO PONE

 
bullet1 ?cups brown sugar bullet 1 cups milk bullet1 lb. raw sweet potato grated bullet?tsp. nutmeg or mace bullet?pack dried coconut flakes bullet2 cups hot water bullet1 cup coconut milk bullet2 tbls. Melted butter bullet1/2 tsp. Salt bullet1 tsp, ginger bullet1 tsp. cinnamon bullet1 tsp. vanilla
Directions Combine sweet potato with milk, sugar and spices and mix well. Add raisins, coconut, hot water and melted butter. Mix briskly and taste for sweetness desired. Add more sugar is necessary, pour into greased Pyrex dish.
Cooking Instructions Prep Time: Baked 370 F for approx. 1 hour

Serves Serves 6

 
 


CASSAVA PONE

 
bullet1 ?cups brown sugar bullet1 lb. raw cassava grated bullet1 cups milk bullet ?tsp. nutmeg or mace bullet?pack dried coconut flakes bullet2 cups hot water bullet1 cup coconut milk bullet2 tbsp. Melted butter bullet1/2 tsp. Salt bullet1 tsp, ginger bullet1 tsp. cinnamon bullet1 tsp. vanilla
Directions:
 Combine sweet potato with milk, sugar and spices and mix well. Add raisins, coconut, hot water and melted butter. Mix briskly and taste for sweetness desired. Add more sugar is necessary, pour into greased Pyrex dish.
 Cooking Instructions Prep Time: Baked 370 F for approx. 1 hour

Serves Serves 6
 

 

CARROT CAKE

 

1 lb. Carrots, grated
2 cups granulated sugar
2 cups corn oil
6 eggs
3 cups flour
1 tsp. cloves
1 tsp. ginger
1/2 tsp. pimento
1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking soda
1 cup nuts (walnut preferred)
1 cup mixed fruit
1 cup raisins
Essence

Directions


Preheat oven to 350F. Grease 10 inch backup pan.. Mix all dry ingredients and sift.
Beat eggs, add oil and fold in, Pour in baking pan and bake until done (about 1 hour)
Serves 8



 BASIC SPONGE CAKE


Shortening
2 eggs
4 oz. Sugar
3 oz. flour, sifted
Grated lemon rind

Directions:
Preheat oven to 350F. Line an 8 to 9 inch baking pan with paper and grease with shortening.
Beat eggs and sugar until frothy. Stir in the flour with the lemon rind fine very lightly. Half fill the tin.
Bake in a moderate oven until done and lightly colored.

 
 


BREAD PUDDING



10 SLICES WHITE BREAD
2 QT. COW’S MILK
1 TIN EVAPORATED MILK
5 EGGS
2 CUPS GRANULATED SUGAR
1 TSP. NUTMEG
I TSP. VANILLA
?CUP RUM
?CUP SHERRY
?TSP. SALT


Heat oven 350F. Grease a 3 qt. Ovenproof glass dish with butter. Remove the crust from slices of bread, butter, butter bread cut in cubes and place in greased dish. Heat milk, cool and mix with all other ingredients.
Pour milk mixture over bread cubes. Allow to rest for 5 minutes before baking. Place ovenproof dish in larger container in ?to 1 inch boiling water. Baked for 45 minutes, take out while still soft. Serve warm
Serves 12


 

 EASTER SPICE BUNS - (Baking soda)

2 cups brown sugar
2 cups hot water
3 tbsp. margarine
?tsp, salt
1 tsp. cinnamon
?tsp. nutmeg
?tsp. ground cloves
1 lb. raisins
1 tbsp. baking soda
3 cups flour

Directions:

Preheat oven to 350F. In a saucepan, bring to the boil brown sugar, hot water, margarine, salt, cinnamon, nutmeg, cloves, raisins. Simmer for 15 minutes and cool. Sift together baking soda and flour, add cold mixture to flour. Bake in a greased tin until done. (about 1-?hours)




 EASTER SPICE BUNS - (Baking powder)


2 cups brown sugar
1 tsp. Lime juice
1 tbsp. butter
?tsp, salt
1 tsp. cinnamon
?tsp. nutmeg
?tsp. ground cloves
1 cup raisins
4 tbsp. baking soda
3 cups flour
1 cup milk or wine

Directions:

Preheat oven to 350F. In a saucepan, beat egg. Add sugar, then melted butter and 1 cup of milk or wine. Pour into dry ingredients and beat until smooth, add raisins. Pour into lined and greased loaf tin and bake for approximately 1 hour. As soon as bun is done, make a glaze using ?cup brown sugar and ?cup water, boil until thick, spread on bun and pop back in oven for about 5 minutes.


 
 

 EASTER SPICE BUNS (Yeast)



3 ?lb. Flour
2 packs yeast
1 lb. Brown sugar
3 ?pt. Milk or milk and water
12 oz. Margarine
11/2 - 2 lb. Mixed fruits (cherries, citron, raisins, currants, prunes)
?pt. Sugar
?lb. brown sugar
8 oz. Grated cheddar cheese
3 eggs
3 tbsp. Mixed spice (cinnamon, nutmeg, mace)
1 tsp. Caraway seeds
2 lbs. Vanilla


Directions:

Line tins with grease paper and grease well. Preheat oven into a warm bowl. Cream the yeast with a teaspoon of sugar and add the milk 115F warm.
Add to 1 lb. of flour gradually, stirring to make in a smooth batter. Cover with a clean cloth and set to rise in a warm place for 1 ?to 2 hours until double bulk.
Rub the margarine into remaining flour. Prepare the fruits and mix with the dry ingredients.
When yeast mixture has double in bulk ( about 2 hours) combine with all the other ingredients and mix until smooth.
Shape as required and place in a well greased loaf tin. Rub pits of butter in a little flour to make twist of dough and use to decorate. Allow to rise.
Bake at 400F for abut 10 minutes. Reduce heat to 325F until done.
Make a glaze by boiling 1 cup of brown sugar and 1 up of water until thick and brush the bun with the glaze, immediately it comes out of the oven.





COCONUT DROPS


2 cups diced coconut
1 tsp. Powdered ginger or
1 tbsp. Grated root ginger
1 tsp. Vanilla
1 lb. Brown sugar
1 pinch salt

Directions:

Combine all ingredients adding sufficient water to cook coconut ( about ?? cup.) Boil until very stick ( about 20-30 minutes.
Beat a little and drop by spoonfuls onto a greased tin sheet.




 RICE & PEAS

 
Basic Recipe

2 cups uncooked rice
1 medium onion
1/2 cup of any dried or green peas
1 teaspoon each of thyme
salt and pepper to taste
1 coconut (optional) OR
1 tbs. margarine, oil or butter (Optional)


Method:

Cook the peas in water until soft but still firm ( do not waite until peas are flowery, peas are cooked just right when squeeze between the finger there is a semi firm core)
Add onion, salt and thyme, add cup of coconut milk. (You can add any ingredient you wish to incorporate into your dish at this stage) Add the rice  ( make sure water and ingredients are at least 3/4 ins above the rice, less water is required for pot over 6" in diameter) bring to a boil for 10 minutes, then lower heat to 250. Cook to desire tenderness




IRISH MOSS PUNCH


1 pack of Irish moss
1 tablespoon rum
250 ml milk
1/2 teaspoon grated nutmeg
1 tbs. strawberry syrup - (for color)
sugar to taste
 
Method:

If dried Irish moss is to be used, soak it for a few hours in water. Otherwise, clean the fresh moss
 of all other bits of seaweed, and wash thoroughly to remove sand and grit.
Simmer the moss in the water until tender. Then top up the water to the original level and bring to boil.
Strain the liquid through a muslin cloth or fine sieve.
Add sugar to taste, then the rum, milk, nutmeg.
Add enough strawberry syrup to make it slightly pink in color.
Transfer the liquid to a glass bowl and refrigerate until it has set.





COD FISH FRIES


1 1/2 cups Shredded Fish Boiled Salt Cod Fish
1 cup of Flour
1/2 teaspoon lime juice
1 tablespoon parsley
1 teaspoon of Baking Powder
1 tablespoon onion (chopped)
1 egg
Salt and Pepper to taste
Oil for frying

Directions:

Flake and mash the fish. Add the potato, seasoning and lime juice. Beat egg and put half of it in the mixture. Shape the mixture into cakes with a spoon. Dip the cakes in the rest of the egg. Roll in bread crumbs and flour, and fry in deep or shallow fat.



PEPPER POT

250g callaloo or spinach
12 okras
12 cups water
1/2 pound pig's tail or salt beef
1/2 pound shin of beef
3 cups coconut milk
1/2 1b yellow yam and coco, peeled and sliced
2 stalks spring onion, crushed
1 sliced hot pepper, seeds removed, 1 tbs. Barons Yellow Hot Sauce
black pepper


Directions:

Wash thoroughly and finely chop the callaloo and okras
Put them to poil in the water with the pig's tail or salt beef, and the shin of beef for 2 hours,
or until the meats are tender.
Add the coconut milk, yam and coco, spring onions, hot pepper and black pepper.
Add more water if required, though the soup should be fairly thick.
Simmer for a further 30 minutes.
Serves 4 - 6 .




 GRILLED JERK FISH W/ LIME SAUCE

2 Tuna or sword fish steak
1 tbsp Walkerswood Jerk Marinade
Lime Cream Sauce:
1/2 Onion
1 spring thyme
1 tablespoons freshly squeezed lime juice
1/2 cup double cream
Salt & pepper to taste
 

Method:

Season fish in Jerk Marinade for 1 hr before grilling for 4 min on both sides. Simmer onion, thymes, salt, pepper & white wine until liquid has almost evaporated.
Stir in cream and lime juice and pour over fish.
 



PELAU


2 cups cleaned and washed rice
1 whole chicken, cut up in bite-size pieces (no skin)
1 can pigeon peas, drained
2 cups thick coconut milk (if possible, freshly made)
1 teaspoon browning
1 tbs. soy sauce
3 stalks of chive, chopped
2 cloves of garlic, crushed
1 stalk thyme, chopped (substitute with dried thyme, if necessary)
1 tablespoon brown sugar
2 tablespoons. oil for frying
Salt and pepper to taste
1 green hot pepper

Method:

Season chicken pieces with salt, pepper, garlic, chive, thyme and marinate over night, or at least for one hour. In iron pot heat up oil, add sugar and brown until the sugar has turned into a rich brown syrup. Add meat to the pot and cook for about 5 mins. until meat is brown on all sides. Add a small portion of water and cook meat for about 20 mins. Add drained can of pigeon peas Add soy sauce and toss up Add cleaned rice and stir well Cover with coconut milk (may have to add some water). Float green hot pepper on top (do not burst pepper ) and simmer on slow fire until rice is cooked (you may have to add a little water from time to time) and stir pelau in between. Water has to evaporate completely, but rice has to be cooked, not hard. note: pelau can be made with beef instead of chicken.



CARIBBEAN STYLE CHICKEN BREAST


4 1/2 chicken breast
1/4 lb. butter
1/3 cup. oil
4 large. Onion cut into strips
4 large. tomato
1/2 cup.. brown sugar
1 tbsp. Lemon juice
?cup water
2 large Green and Red Sweet Peppers (sliced into strips)
salt
black Pepper
4 tbsp. classic yellow hot sauce
5 cloves. garlic
thyme.
scallion

Method:

Cut each chicken breast into three pieces and flatten slightly, season with salt and pepper.
Place 1 Tbsp. of butter into a non-stick frying pan, place over med./high flame, and add chopped garlic.
Add chicken breast and allow to saut?until slightly brown on each side. Removed chicken. In same pan place all other ingredients and let cook for 10 minutes. Add back chicken to mixture. Cover and let cook for 20 minutes on a low heat.
 

BAJAN COCONUT CENTERED BREADS

Prepare Basic Batter ( Which can be used in baking almost any sort of bread or cakes)
1 Stick of margarine or butter
1/4 cup cooking oil
1 1/3 Cups of Sugar
Essence
Blend ingredients until mixed smoothly ( No need to fully melt sugar grains)(5min)
Mix in eggs one at a time for approx 3 min.
3 large Eggs
Mix thoroughly for 2 min the following.
1 cup. of gratered or electric blend coconut.
1 1/2 Cup Cold water (Milk) (could be part of your blender ground coconut mixture)
Stir in the following dry ingredients:
Add 6 1/2 Cups of flour
5 level tea. baking Powder
1 tea. corn starch
Blend ingredients until batter is to desire consistency ( You can add addition flour
if you like a hard dough) Remember of each added cup of flour you should add
1. tea. baking soda.(3 min)
ADD These ingredients to your fancy
Add dried spices such as (Cinnamon, Clove, easy on the nutmeg)
3  tbs. Citron ( Mixed Peels)
1/2 Raisin
1/4 Cup Cherries
Blend in the added ingredients ( 1min)

COCONUT CENTER MIX
 
    3/4 Cup grated Coconut
    1/2 Cup Sugar
    Vanilla, Cinnamon
Mix ingredients together by heating for 2min.. at most

Final Stage
1/2 full baking pan with finished batter, make a layer of coconut center mix, then add remaining batter
to full pan to desire size.  Bake in 350 degree oven for about 3/4 hour or until tested center is baked.

 

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