Category Archives: Jamaican Recipes

Learn how to cook delicious Jamaican recipes the whole family can enjoy, with clear instructions and photographs, meals can be made that are tasty and nutritious and will impress those you share your food with.

Jamaican Mango Punch Recipe

Jamaica has an abundance of tropical fruits and vegetables on offer and making a punch or juice is a sure fire way to get a hit of goodness in your system. Drink this Jamaican Mango Punch Recipe as a healthy snack, or enjoy a glass with a meal for a fruity, naturally sweet beverage.

‘Natural Punches’

This recipe is taken from a soon to be published eBook ‘Natural Punches’ from an aspiring Jamaican chef and mixologist, called Olando Hutton. Olando has a flair for making the most of the readily available seasonal Jamaican fruits and vegetables in mouth-watering and body enhancing drink recipes. He is also a talented chef and has a series of eBooks coming out that showcase his Jamaican recipes with a twist.  Hailing from the parish of St Ann on the north coast of Jamaica, Olando’s Jamaican Mango Punch Recipe will bring your taste buds straight to the Caribbean!

Jamaican Mango Punch Recipe

You Will Need:

  • A sharp knife
  • A blender
  • A chopping board
  • A bowl

Ingredients:

  • 2 lb sweet Mangoes – preferably Julie Mango or East Indian Mango
  • 1/2 litre of ice cold water / or just ice

 

Method:

  • First wash your hands and get all of your ingredients and tools ready
  • Peel the skin from the Mango and remove any imperfections from the flesh
  • Cut the meat from the seed
  • Add Mango flesh and ice cold water to the blender
  • Blend until smooth
  • Serve in a tall glass
  • Enjoy!
  • If your Mangoes aren’t sweet enough you can always add a little sugar to taste…

Makes 1 and 1/4 litres of Jamaican Mango Punch

 

Jamaican Mango Punch
Jamaican Mango Punch

 

 

Two Jamaican Breadfruit Recipes

How to Cook a Breadfruit

Some Jamaican’s believe that eating Breadfruit makes you ‘fraid, or plainly put a coward. However, whether this ‘ol time saying is true or not, I simply love cooking and eating Breadfruit. I have included two Jamaican recipes for roasted and fried breadfruit, that I am sure will keep you coming back for more. Breadfruit can be roasted in the oven, or better still on a fire or barbecue for the real smoky flavour. Afterwards you can remove the heart and slice it into segments, rubbing on a little seasoning before frying it. Trust me, this is so good your belly will buss before you can stop eating it!

 

You Will Need:

  • A long sharp knife
  • An oven, fire pit or barbecue

Ingredients:

  • A good roasting Breadfruit

How to Make Sure the Breadfruit is Good for Roasting…

  1. It should be firm to the touch with a little give when squeezed
  2. Look out for a yellowish colour between the green ‘scales’ of the skin
  3. There are white deposits on the skin

Method:

  • Take a long sharp knife to cut out the stalk of the breadfruit
  • Cut a ‘square’ around the stalk, digging in the knife at an angle to release around two inches into the heart in a ‘v’ shape
  • Cut a cross in the bottom of the breadfruit around 1″ deep to help release steam inside
  • Place on a grill over a fire, in an oven or barbecue
  • Turn the Breadfruit until all sides are blackened and the breadfruit lets out a clean knife when pierced in either end (in the holes)
  • Remove from the fire
  • Wait until it cools and wearing gloves to prevent the hands getting all sooty, use a long knife to cut off the blackened skin
  • Don’t cut too deep to waste the Breadfruit, just enough to remove the blackened outer skin
  • Cut in quarters along the length of the Breadfruit (like an Orange segment) and cut out the heart and the little seeds, discard
  • Eat the roasted Breadfruit as it is… Yummy!

 

Jamaican Fried Breadfruit Recipe

You Will Need:

  • A long sharp knife
  • A frying pan or dutch pot
  • A chopping board
  • A dish to season the Breadfruit

Ingredients:

  • A roasted Breadfruit
  • Dried seasoning; Salt, Black Pepper and Paprika
  • Cooking Oil

 

 

Method:

  • Cut the Breadfruit in quarters along the length, cut out the heart and discard it
  • Using a long knife, cut the quarters into segments around 1″ thick
  • Sprinkle a little of the mixed seasoning in a dish
  • Lightly rub the seasoning on both sides of the Breadfruit slices and drop them into the hot oil
  • Fry on both sides until golden, remove draining on a sheet of paper towelling
  • Serve… So, so, so delicious and a great alternative to fries

WARNING! This recipe for Fried Breadfruit is highly addictive!

You can eat this fried Breadfruit on its own, it is so delicious. Or, if you feeling a little more hungry why not try it with my Jamaican Recipes for:

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Roasted and Fried Breadfruit Slices
Roasted and Fried Breadfruit Slices

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Jamaican Steamed Cabbage Recipe

Learning to Love Cabbage Again!

Cabbage is a humble vegetable with a bad reputation, but it’s only because it was boiled into a stinky oblivion in the kitchens of our childhoods! This Jamaican steamed cabbage recipe is delicious, nutritious and surprisingly versatile and will have the fussiest of eaters asking for second helpings.

Widely available, Cabbage is a cheap and hardy vegetable that fills up the family for next to nothing. Enjoy this Jamaican Steamed Cabbage Recipe accompanied with fried dumplings, or bread for breakfast or lunch. When served with rice, or ‘hard food’ it becomes an excellent Vegan / Vegetarian main meal, or it can be served as a side dish and accompaniment with meat and fish.

Fall in love with cabbage again with this delicious, healthy and widely used Jamaican Steamed Cabbage Recipe!

 

Thinly slice the cabbage into ribbons
Thinly slice cabbage into ribbons

 

How to make Jamaican Steamed Cabbage

First things first, thoroughly wash your hands and scrub underneath your nails if you can. Then gather all your ingredients and cooking implements together and put them on the counter top, so you have everything within reach and you will also save time and make it easier for yourself…

 

You Will Need:

  • a large pot (saucepan) or Dutch Pot for the Cabbage
  • a sharp knife and chopping board
  • a sieve / strainer

 

Ingredients:

  • Cooking Oil
  • 1 Cabbage
  • 1 Carrot
  • 1 onion
  • 1-2 garlic pegs
  • 1/2 Scotch Bonnet Pepper
  • 1 sprig of Thyme
  • 1 Tomato
  • Salt and Pepper, to taste
  • 1 tbsp of Butter / Margarine (can be omitted, or substituted  if preferred)

 

Method:

  • Pour enough cooking oil to lightly cover the bottom of the Dutch Pot and set on a medium heat
  • Thoroughly wash the vegetables
  • Slice the Onion, Tomato, Garlic and Scotch Bonnet Pepper, add sliced seasoning and Thyme to the oil and gently fry
  • Meanwhile peel off the outer layers of the cabbage, cut in half, then slice the cabbage halves into thin ribbons, discarding the stalk
  • Submerge shredded cabbage in salted water to thoroughly wash (salt water encourages any attached bugs to float to the top of the water!)
  • Scrape or peel the skin from the carrot, wash and slice into Julienne (matchstick)
  • Add the drained cabbage and carrot slices to the pot, once the seasoning has softened
  • Add the butter, salt and black pepper and turn down the heat slightly, be sure to place the cover on the pot so it will steam (the cabbage should produce its own water)
  • Allow to steam for about 10-15 minutes until the cabbage has softened, stir the steamed vegetables to mix, before serving (if necessary a little splash of water can be added to the pot to encourage the cabbage to cook)

 

Jamaican Steamed Cabbage
Jamaican Steamed Cabbage

 

The World’s Healthiest Foods

If you need more convincing, consider this advice from ‘The World’s Healthiest Foods’ website, which states:

 

“The glucosinolates found in cabbage can be converted into isothiocyanate

compounds that are cancer preventive for a variety of different cancers,

including bladder cancer, breast cancer, colon cancer, and prostate cancer”.

 

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Keep the Conversation Going….

What do think of this Jamaican Steamed Cabbage Recipe? How do you like to get more vegetables into your diet? Join the Comments Below….
 
 




Jamaican Style Pumpkin Rice Recipe

Jamaican style Pumpkin Rice is a delicious alternative to plain rice and helps add colour, nutrients and taste to your meal. It is a very easy Jamaican recipe, uses up small bits of veg and cooks in under 1/2 an hour.  It appeals to Vegetarians and children get a sneaky dose of vegetables included in this versatile dish. What more could you want for a healthy dinner idea?

Wash the Rice
Wash the Rice

[icon icon_name=”star”]You Will Need:

  • a large pot (saucepan) for the rice
  • a sharp knife and chopping board
  • a measuring cup
  • a sieve / strainer

Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.

[icon icon_name=”star”]Ingredients:

  • 3 Cups of preferably Basmati Rice, but long or short grain will do
  • 6 Cups of water
  • 1/2 tsp of Salt
  • 1 tbsp of Butter / Margarine
  • 1 cup diced / sliced pumpkin
  • 1/2 onion, diced
  • 1 garlic peg, diced small
  • 1 stock cube (optional)
  • If you want a deep orange coloured and fuller flavoured rice, you can omit the stock cube and use 2 tbsp of Grace Pumpkin Soup Mix, but use a sieve / strainer to remove the noodles!

 

[icon icon_name=”star”]Method:

  • Measure out the rice and place into a strainer, thoroughly wash the rice, rinse and strain it and add to the pot (saucepan).
  • Add 6 cups of water, do not fill the measuring cup right up to the brim.
  • Add the pumpkin, onion, garlic, butter, salt, stock cube / pumpkin soup powder.
  • Stir with a fork (do NOT use a spoon).
  • Cover the pot (saucepan) and place onto the hob on a medium heat, until it starts to boil.
  • Turn down the hob immediately and simmer the rice, until all the water has been absorbed and the rice is ‘pitted’ on the top.
  • This should take about 20-30 minutes.
  • Using a fork remove some of the rice and taste to check it is not undercooked. If you find the rice is a bit hard and the water has dried up, you can spread a piece of cling film (cling wrap), tin foil, or even a clean scandal bag (plastic bag) tightly over the top of the pot (saucepan) and allow the pot to steam which coupled with the condensation formed will finish cooking the rice.
  • When removing the cling film use a fork to slowly lift the cling film off of the pot, facing away from you as the steam and condensation can easily burn you.
  • Using a fork, fluff the rice and serve immediately…. YUM!
  • This Jamaican Pumpkin Rice can be served with one of these delicious Jamaican recipes that I have shared on this site: Ackee and Saltfish, Steamed Callaloo, Brown Stew Fish, Escovitch Fried Fish, Red Herring, Fried Plantain and so much more!

If you do have any left over, wait for it to cool down and store in the fridge. When you are ready to reheat it add the rice to a pot (saucepan) and turn on a medium heat, as the pan gets hot (and before the rice starts burning) add an eggcup full of water to create steam and cover the pot, turning down the heat. Reheat rice until piping hot and serve immediately ~ do not reheat rice more than once, so only reheat what you can eat!

I Love Pumpkin Rice
I Love Pumpkin Rice

Jamaican Escovitch Fried Fish Recipe

Jamaican style Escovitch fried fish is easily in my all time favourite list of Jamaican recipes. It is surprisingly easy to prepare and cook and can be enjoyed hot or cold, which makes it an excellent special occasion, dinner idea, barbecue or picnic food. Whether you serve it with hard dough bread, bammy or fried dumplings it will sure to be a winner and will make your guests want to ‘lick finger’ and come back for more!

This dish can be prepared in advance for a fuller flavour and many people feel it always tastes better the day after it has been fried. Once cooked Escovitch Fish can be stored at room temperature, for a day or two in a sealed container as the vinegar pickles the fish and vegetables and acts as a preservative.

[icon icon_name=”star”] You will need:

  • a large bowl for the fish
  • a sharp knife and chopping board to prepare the seasoning
  • a Dutch Pot or large frying pan to fry the fish
  • a small to medium sized pot (saucepan) to boil the Escovitch dressing

Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.

If you want to eat this with Fried Dumplings, you can find the recipe here.

[icon icon_name=”star”] Jamaican Escovitch Fried Fish Ingredients:

  • Whole fish or pieces of sliced fish, use firm meaty fleshed fish, such as: Snapper, Bream, King Fish, Tilapia
  • Cooking Oil, to cover bottom of vessel used for frying by about 1/2 inch.
  • 1 lime, or splash or two of vinegar (to clean fish).
  • Salt and pepper to season fish.
  • 1-2 cups of Plain (counter) flour to lightly dust over fish.

[icon icon_name=”star”] For Escovitch Dressing

  • 1/2 to 1 Onion peeled and cut to form rings
  • 1 Carrot, peeled and sliced into Julienne strips
  • 1 Cho Cho, peeled and sliced into Julienne strips
  • 1 Scotch Bonnet Pepper, sliced into rings, or Julienne strips
  • 3 large tbs of the cooking oil used to fry the fish
  • 2-3 cups of preferably White Vinegar

[icon icon_name=”star”] Method

  • De-scale and clean your fish; firmly hold the fish and scrape a sharp knife along the flesh without breaking it. Moving against the direction of the scales until they pop off (this can be messy so do outside or over a clean and empty sink).   The skin will feel smooth and slippery when all the scales have been removed.
  • Clean away any blood and guts and clean  thoroughly in water and lime juice, or a little vinegar, rinse, shake dry and place in a clean bowl.
  • Add ground black pepper and salt and mix until the fish is covered in the seasonings, if using whole fish season inside the cavity. Cover and leave to marinade in the fridge for up to a day if time permits, if not, even 30 minutes marinade is better than nothing!
  • Add the flour to a deep sided dish and once the fish has marinated, stab each piece with a fork and place it the bowl, lightly dusting all sides with the flour.
  • Set on a dutch pot, or other deep heavy bottomed pot with enough oil to cover the bottom of the pot by about 1/2 inch. Leave to get very hot on a medium to low heat. Once the oil is clear  and crackling carefully add the prepared fish to the oil, browning on both sides until crispy, which should take about 2-3 minutes on each side.
  • Set aside in a dish.
  • Wash and chop vegetables into Julienne strips or rings, as noted above, set aside.
  • Using a pot (saucepan) boil 2-3 cups of vinegar with 3 tablespoons of the oil used to fry the fish.
  • After a few minutes, add the carrot and onion. Boil for a couple of minutes before adding the Cho Cho and Scotch Bonnet Pepper. Boil all ingredients until the onion has become translucent and turn off the heat.
  • Spoon this mixture over the fish and leave to sit for at least 1/2 hour, but if you can manage to wait, one day old Escovitch Fish always tastes better!
  • Lay the vegetables over the fish and spoon the remaining liquid over the top.
  • Serve with Bammy, Fried Dumplings, Hard Dough Bread, Fried Plantain , Rice and Peas, or even Chips and so on…. YUM!
Jamaican Escovitch Fried Fish
Jamaican Escovitch Fried Fish

Jamaican Fried Plantain Recipe

Fried ripe (yellow) Plantain are a Caribbean favourite and they always go down well as an accompaniment, or side order to other meals. You can even eat them as a snack squashed between slices of bread. This quick and easy Jamaican recipe will be a crowd pleaser for all ages, as the sweet fried Plantains taste so good!

It is best to use a fairly ripe plantain, which has blackened or at least has some black spots on the yellow skin, this will determine the sweetness when fried. I personally do not like over ripe Plantain, so I go for a firm (but not overly tough) Plantain with a bit of give in it when squeezed. However, some people love to fry them when the skins have turned totally black and the Plantain is soft and squidgy.

Peel the Plantain
Peel the Plantain

Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.

[icon icon_name=”star”] You Will Need:

  • Chopping Board
  • Sharp Knife
  • Frying pan or Dutch Pot

[icon icon_name=”star”] Ingredients:

  • 2 ripe Plantains
  • Enough cooking oil to lightly cover the bottom of the vessel used for frying
  • Sprinkle of Salt to taste
Plantain diagonally
Plantain diagonally

[icon icon_name=”star”] Method:

  • Peel Plantain and placing it on a chopping board use the knife to cut on the diagonal, so that you get ‘wide’ slices about 1cm thick
  • Pour enough oil to cover the bottom of the vessel, approx. 1cm deep, heat on a medium heat until the oil is hot
  • Carefully add the sliced Plantain and fry on both sides until browned
  • Sprinkle salt over Plantain to taste (optional)
  • Remove from heat and serve

Fried Plantain can be enjoyed as an accompaniment to almost any meal (except soup?!) and are enjoyed throughout the day. Try them with Jamaican Brown Stew Fish, Jamaican Escovitch Fish, Red Herring and Hard Food, Ackee and Saltfish, Steamed Callaloo, Fried Dumplings, Jamaican Rice and Peas, Saltfish Fritters (Stamp and Go), or add them to a fried egg sandwich… Yum!

Fry the Plantain on both sides
Fry the Plantain on both sides

Jamaican Brown Stew Fish Recipe

Jamaican’s love to have gravy with their food, so brown stew (cooked in gravy) anything is always well received. This easy recipe for Brown Stew Fish  makes a healthy and hearty meal especially if served with another Jamaican favourite ‘Hard Food’ (boiled provisions). It is an ideal dinner idea if you are looking for a tasty Jamaican recipe for you and the family.

 [icon icon_name=”star”] You will Need:

  • a large bowl for the fish
  • a sharp knife and chopping board to prepare the seasoning
  • a Dutch Pot or large frying pan to fry the seasoning and fish

Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.

If you want to eat this with Hard Food, as shown above you can find the recipe here.

 

 [icon icon_name=”star”] Ingredients:

  • 1-2 whole fish or 3-4 pieces of sliced fish
  • 1 onion, peeled, halved and thinly sliced
  • 2 escallion, peeled and sliced into rounds
  • 1-2 pegs of garlic, peeled and mashed or thinly diced
  • 1 sprig of thyme
  • 1/4 green sweet pepper (optional), de-seeded and thinly sliced
  • 1 tomato, halved and thinly sliced
  • 1 carrot, peeled and cut into rounds or thin strips (Julienne)
  • 1 lime, or splash or two of vinegar (to clean fish)
  • Dry seasoning, I usually use a few shakes of each, say 1/2 to 1 tsp of each: ground black pepper, all-purpose seasoning, garlic powder, fish seasoning and paprika
  • Salt to taste
  • Ketchup, squirt or two to taste and thicken gravy
  • Water, 1-2 cups boiled or cold

If you want to eat this with Hard Food, as shown above you can find the recipe here.

 [icon icon_name=”star”] Method:

  • De-scale and clean your fish; firmly hold the fish and scrape a sharp knife along the flesh without breaking it. Moving against the direction of the scales until they pop off (this can be messy so do outside or over a clean and empty sink). The skin will feel smooth and slippery when all the scales have been removed.
  • Clean away any blood and guts and clean thoroughly in water and lime juice, or a little vinegar, rinse, shake dry and place in a clean bowl.

 

  • Wash wet seasoning, including thyme and thinly slice onion, escallion, garlic, scotch bonnet pepper and sweet pepper adding to the washed fish
  • Add dry seasoning, ground black pepper, all-purpose seasoning, garlic powder, fish seasoning and paprika to the mixture and stir until the fish is completely covered in the combined wet and dry seasonings. It should take on colour all over the flesh once sufficiently mixed. Leave to marinade for up to a day if time permits, if not, even 30 minutes marinade is better than nothing!
  • Once the fish has marinated, stab each piece with a fork and using a second implement carefully remove any attached seasoning (vegetable matter only) from the fish whilst holding it over the bowl. Do NOT throw this vegetable matter away as it will form the gravy.
  • Set on a dutch pot, or other deep heavy bottomed pot with enough oil to cover the bottom of the pot by about 1/2 inch. Leave to get very hot on a medium to low heat. Once the oil is clear and crackling add the prepared fish to the oil, browning on both sides for about 2-3 minutes and set aside.
  • To prevent the gravy becoming too greasy you only want a light covering of oil on the bottom of the pot to fry the seasoning, so carefully remove any excess oil and leave in a heat-resistant receptacle to cool. PLEASE do NOT leave where children can pull it over themselves!
  • Turn down the heat a bit and add fresh sliced tomato and all the other seasoning used to marinade the fish (thyme, onion, escallion, garlic, scotch bonnet pepper and sweet pepper) to the oil, saving any ‘water’ in the bowl for later.
  • Gently fry until softened, which should take about 3-4 minutes on a low to medium flame.
  • Add 1-2 cups of water to the dutch pot (can be cold or boiled), plus any liquid from the bowl the fish marinated in. Add the peeled and sliced carrots and cover.
  • Gently bowl liquid until carrots cook and the liquid reduces to form a thicker gravy, which should take about 10 – 15 minutes. Taste gravy to make sure of depth of taste and add salt and ketchup to your taste.
  • Once the gravy has thickened to suit, gently add fried fish cover and simmer for a minute or two to reheat fish right through.
  • Serve immediately and enjoy!

 

Add the fried fish to the gravy
Add the fried fish to the gravy

If you want to eat this dish with hard food then you can follow the recipe here. If you do not have time to season the fish ahead of time, I would recommend seasoning the fish first and leaving it to marinade, prior to preparing the hard food. This will make sure the flavour of the fish is right to the bone and the taste will be ‘lick finger’!

Jamaican Potato Salad Recipe

 

[text_justify] This Jamaican Potato Salad recipe is delicious and easy to make. Like the Jamaican Coleslaw, it makes a great accompaniment to anything and everything (except soup!) and is the perfect dish for a barbecue too.[text_justify]

[text_justify]Potato Salad in Jamaica has a few unusual ingredients that you don’t normally find used in the UK. But, these new additions makes for a dreamy combination that tastes so delicious I have never looked back…. Enjoy![/text_justify]

 

Jamaican Potato Salad Ingredients
Jamaican Potato Salad Ingredients

 

[icon icon_name=”star”] You will need:

[list style=”1″ underline=”1″]

  • a large bowl to mix the ingredients (I use a smaller clean bowl to serve, once all the messy sauce has been stirred in)
  • Pots (saucepans) to boil potato, green garden peas and the eggs (I would recommend boiling the ingredients separately!)
  • a jug or deep sided dish to mix the sauce
  • a big spoon to mix

[/list]

 

[text_justify]Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[text_justify]

 

[icon icon_name=”star”] Ingredients

[list style=”1″ underline=”1″]

  • 4 large (Irish) Potatoes
  • 1 cup of green garden Peas (I used frozen)
  • 2 large Eggs
  • 2 stalks of Escallion (spring onion)
  •  2 large tablespoons of Mayonnaise
  • 2 large tablespoons of Salad Cream (can be omitted if preferred or unavailable)
  • 1 teaspoon of Mustard (I used English Mustard)
  • Salt and Pepper, to taste
  • Salt for boiling vegetables

[/list]

[text_center]Makes about 6 cups of Jamaican Potato Salad – Takes about 30 minutes to prepare; if you want to make more,  just increase the amount of the ingredients to enjoy this delicious Jamaican food.[/text_center]

 

Add all Ingredients to a Dish
Add all Ingredients to a Dish

 

[icon icon_name=”star”] Method

[list style=”1″ underline=”1″]

  • Set on a large pot (saucepan) half filled with water, to boil – add salt and pot cover (saucepan lid).
  • Peel the Potato and cut into bite sized cubes, rinse in clean water and add to boiling water.
  • Add garden peas to a smaller pot (saucepan), cover and set to simmer.
  • Add eggs to smaller pot (saucepan), cover and set to simmer.
  • Once potato, garden peas and eggs are cooked (test potato with a knife – it should go through the potato easily) drain hot water and replace with cool water.
  • Drain cold water from potato and put pot (saucepan) back on the hob, for about 1 minute, to dry out potato; continually ‘swirl’ potato to stop it from sticking or burning. Once it has a fluffy texture on the outside, remove and place in bowl and leave to cool.
  • Drain garden peas and allow to dry and cool, before adding to potato.
  • Peel eggs – knock shells on countertop all over the egg as it is easier to peel skin off. Once cooled slice into small pieces and add to potato and peas.
  • Cut off the roots and raggedy tips of the escallion (spring onion), rinse well in clean water and chop, add to potato mix.
  • In a separate jug mix all the other ingredients together, taste with a clean and separate spoon, to make sure it is tangy enough for your palate!
  • Pour ‘sauce’ onto prepared potato mix and stir until it is evenly distributed throughout the Potato Salad.
  • Either serve immediately with your meal, or cover and leave in a cool place (especially if you are in the tropical heat of Jamaica!)
  • If kept in the fridge, this Potato Salad can last about 3 days… If it doesn’t all get eaten on the day.
  • Enjoy!

[/list]

 

 

If you enjoyed this recipe and want to try more delicious Jamaican food, click here for more easy, filling and nutritious Caribbean food recipes[button style=”1″ caption=” Jamaican Food” link=https://sweetjamaica.co.uk/category/jamaican-food-and-drink/jamaican-recipes/[/button]

 

Jamaican Coleslaw Recipe

 

[text_justify] This Jamaican Coleslaw recipe is delicious and easy to make. It makes a great accompaniment to anything and everything (except soup!) and is the perfect dish for a barbecue too.[text_justify]

[text_justify]In Jamaica it is common to see a cabbage based side order featured on the menu, as it is much cheaper and more readily available than lettuce. This recipe takes the humble cabbage to a place of glory, nestled together with its healthy vegetable friends and covered in a tangy sauce, it won’t last long on the table!……. Enjoy![/text_justify]

 

[icon icon_name=”star”] You will need:

[list style=”1″ underline=”1″]

  • a large bowl to shred the ingredients (I use a smaller clean bowl to serve, once all the messy sauce has been stirred in)
  • a fine grater, or blender
  • a jug or deep sided dish to mix the sauce
  • a big spoon to mix

[/list]

 

[text_justify]Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[text_justify]

 

Jamaican Coleslaw Ingredients
Jamaican Coleslaw Ingredients

[icon icon_name=”star”] Ingredients

[list style=”1″ underline=”1″]

  • 4 Cups of grated / shredded Cabbage
  • 2 Cups of grated / shredded Onion
  • 1 1/2 Cups of grated / shredded Carrot
  • 4 large tablespoons of Mayonnaise
  • 2 tablespoons of Crème Fraiche, or Sour Cream (can be omitted if preferred or unavailable)
  • 2 teaspoons of Mustard (I used English Mustard)
  • Salt and Pepper, to taste
  • 1 tablespoon of Sugar (can be omitted if preferred)
  • 2 – 4 tablespoons of Vinegar

[/list]

[text_center]Makes about 6 cups of Jamaican Coleslaw – Takes about 20 minutes to prepare; if you want to make more,  just increase the amount of the ingredients to enjoy this delicious Jamaican food. If you want more kick and a spicier flavour, simply add more onions and mustard…. But add slowly and with caution![/text_center]

 

Jamaican Coleslaw Wet Ingredients
Jamaican Coleslaw Wet Ingredients

 

[icon icon_name=”star”] Method

[list style=”1″ underline=”1″]

  • Cut about half a cabbage into smallish chunks and wash in clean water – drain and add to blender / or grate.
  • Blend cabbage in short blasts until you get the consistency you like, remove from blender and measure until you have 4 cups; add to bowl.
  • Peel 2 carrots, cut into smallish chunks and wash in clean water – drain and add to blender  / or grate.
  • Blend carrots in short blasts until you get the consistency to match the size of the shredded cabbage, remove from blender and measure until you have 1 and 1/2 cups; add to bowl.
  • Peel the skin and ‘top and tail’ off of a large onion, cut into smallish chunks and wash in clean water – drain and add to blender / or chop into small pieces (I don’t recommend grating onions, as the juice goes everywhere and makes your eyes red and watery!).
  • Blend onion in short blasts until you get the consistency to match the size of the shredded cabbage and carrots, remove from blender and measure until you have 2 cups; add to bowl. Some people prefer to blend the onion for less time which creates slightly larger pieces than the cabbage and carrots which gives more of a kick to the coleslaw.
  • You may need to add more of the vegetable ingredients to the blender until you have the required amounts of each kind.
  • In a separate jug mix all the other ingredients together, taste with a clean and separate spoon, to make sure it is tangy enough for your palate!
  • Pour ‘sauce’ onto prepared vegetables and stir until it is evenly distributed throughout the Coleslaw.
  • Either serve immediately with your meal, or cover and leave in a cool place (especially if you are in the tropical heat of Jamaica!)
  • If kept in the fridge, this Coleslaw can last about 3 days… If it doesn’t all get eaten on the day.
  • Enjoy!

[/list]

 

Jamaican Coleslaw Mix Ingredients
Jamaican Coleslaw Mix Ingredients

 

If you enjoyed this recipe and want to try more delicious Jamaican food, click here for more easy, filling and nutritious Caribbean food recipes[button style=”1″ caption=” Jamaican Food” link=https://sweetjamaica.co.uk/category/jamaican-food-and-drink/jamaican-recipes/[/button]

 

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Jamaican Rice and Peas Recipe

Jamaican Rice and Peas Recipe

Sunday wouldn’t be Sunday without ‘Rice and Peas’ on the menu, however this delicious coconut based rice dish is a Jamaican tradition that can be cooked and savoured on any day of the week…

If  ‘Ackee and Saltfish’ is the National dish of Jamaica, then ‘Rice and Peas’ should be the known as the ‘Coat of Arms’. Rich, coco-nutty, wholesome and nourishing, Jamaican’s ‘dere a yard, or dere a foreign’ love to eat Rice and Peas, whether served at home, or at the cook shop.

The preparation for this dish starts on Saturday night when the peas (kidney beans / red beans) are washed and left to soak overnight in water infused with garlic. In the morning when the peas are set on to boil, the dry coconut is grated and the milk is drawn, then the magic really begins when the scent of seasoning and coconut milk start to fill the air as it is added to the red peas….Mmmmm! Enjoy!

 

Rice and Peas Seasoning
Rice and Peas Seasoning

 

 How to Cook Jamaican Rice and Peas

First things first, thoroughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.

You will need:

  • a large pot to soak red peas and cook rice / or a pressure cooker
  • a chopping board and sharp knife
  • A sieve / strainer to wash the rice

 

Ingredients

  • 4 cups of rice (I prefer basmati rice)
  • 1 cup dried red peas (kidney beans / red beans) – You can use tinned instead, just don’t soak and over boil them!
  • 2-3 stalks of escallion (spring onion)
  • 1 large tomato
  • 2 peg Garlic
  • 1 sprig Thyme
  • 1 Scotch Bonnet Pepper
  • 2 teaspoons Salt
  • 1 tablespoon butter / margarine
  • Milk from 1 dry coconut (see Coconut Milk recipe) Or, 1 pack of Coconut Milk Powder, or,  1 tin of coconut milk
  • Water; Combined liquids should make up about 6 cups
  • 1 Knorr style vegetable stock cube, optional but recommended for a fuller flavour

 

Recipe Notes:

If you don’t have a dry coconut to hand, then I would recommend using Coconut Powder, both Grace and Maggi have a great substitute.

You can use tinned red peas (kidney beans) if necessary, but they don’t turn the cooking water very red and aren’t quite as nice as using the dried variety.

Serves 6 people – Takes about 10 minutes to prepare and up to 2 hours to cook; if you want to feed more people,  just increase the quantities to enjoy this delicious Jamaican food.

If preferred you can cook the peas in a pressure cooker from dried, in about 45  – 60 minutes, which saves time and energy, plus it also gives a great colour to the finished rice.
Let’s Start Cooking!…

Method for Cooking Jamaican Rice and Peas

 

Stage One

 

  • Thoroughly wash the red peas (kidney beans) and discard the water
  • Place the red peas into the pot you intend to cook the rice and peas in, add about 4 cups of water and the diced garlic, cover the pot and preferably leave overnight, or for at least 2 hours – until the peas have swelled
  • Once the peas have swelled, the water should have turned a reddish hue, which will colour the rice when it is cooked; I feel by soaking the peas overnight, or using the pressure cooker, you get a better colour to the finished dish and you don’t have to boil them as long saving energy
  • DO NOT discard the reddish coloured water the peas have soaked in as this helps to colour the finished dish!!

 

Stage Two

  • Once the red peas have swelled, set them on to boil in the same reddish coloured water and cover the pot. Regularly check the pot and do not allow to boil dry – add more water if necessary, but not too much as coconut milk will be added later
  • Wash the seasoning, then crush the escallion stalks, slice the tomato thinly and put to one side, with the sprig of thyme and the whole Scotch Bonnet Pepper
  • Make the coconut milk (recipe can be found on blog) and set aside
  • Boil the red peas until almost soft – around 30 – 40 minutes
  • Add the coconut milk to the pot and stir in with a fork to finish cooking the peas  – test the peas are cooked by removing one from the pot and see if you can crush with a fork; usually after about 45 minutes to an hour (if left to soak overnight) turn down the pot a little to a simmer
  • Add the sprig of thyme, escallion, tomato, salt, a good-sized knob of butter, whole Scotch Bonnet Pepper (if possible leave on the stalk and do not cut or pierce the pepper) and stock cube to the pot and lightly boil until seasoning is soft
  • Wash the rice thoroughly and add to the pot, the liquid level should be about 1 inch above the height of the rice and peas
  • Carefully and lightly stir with a fork to mix the peas through the rice, be careful not to burst the pepper. Turn down the heat and cover the pot and leave to steam
  • Steam until the rice is tender and all the liquid is gone – you can tell if the water has been absorbed as the top of the rice will be ‘pitted’; around 30 minutes
  • If you do feel the need to stir the pot again, only use a fork – do not use a spoon and do not over mix, or it will turn into rice pudding / risotto…
  • If the rice is still hard and the pot is dry, turn down the heat a bit and carefully wrap some cling-film (plastic wrap) over the top of the pot, leaving the pot to sweat, the condensation created in the pot will usually finish cooking the rice to perfection (a plastic bag or even tinfoil can be used if cling-film is not available)
  • Serve and enjoy!

 

This Jamaican Rice and Peas Recipe can be enjoyed with:

Brown Stew Fish

Ackee and Saltfish

Fried Escovitch Fish

Steamed Cabbage

Steamed Callaloo

 

If you enjoyed this Jamaican recipe and want to try more delicious Jamaican food, click the link for more easy, filling and nutritious Jamaican food recipes.

 

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Coconut Milk Recipe

 

[text_justify]Coconut Milk is used in many Jamaican recipes, such as ‘Rice and Peas’ and ‘Mackerel Rundown’ and with a little effort it is easy to make if you have a dry coconut available…[text_justify]

[text_justify]Coconuts are plentiful in Jamaica, but if you don’t have a tree near to where you live, they can be bought in markets and supermarkets instead. Fresh coconut milk tastes better than the processed varieties and can be fun to prepare, even if it is a bit time-consuming…. Enjoy![/text_justify]

 

[icon icon_name=”star”] You will need:

[list style=”1″ underline=”1″]

  • a large bowl to grate the coconut
  • a fine grater, or blender
  • a strainer and / or, muslin cloth
  • Jug to collect milk

[/list]

 

[text_justify]Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[text_justify]

 

Finely Grate the Coconut
Finely Grate the Coconut

 

[icon icon_name=”star”] Ingredients

[list style=”1″ underline=”1″]

  • 1 large dry coconut
  • Water

[/list]

[text_center]Makes about 2-3 cups of coconut milk, dependant on strength required – Takes about 30 minutes to prepare; if you want to make more,  just increase the amount of coconuts to enjoy this delicious Jamaican food…[/text_center]

[icon icon_name=”star”] Method

[list style=”1″ underline=”1″]

  • Pierce one of the eyes of the coconut and drain out the water, set aside to drink later (chill in fridge)
  • Crack open the coconut and carefully extract the white coconut flesh, try to cut it out in large pieces, especially if you are using a grater as it is easier to hold (and to save your fingers!)
  • Grate the coconut and add 2 cups of water, or add the pieces of coconut to a blender, add the water and blend
  • Squeeze the mixture through a strainer, or place a piece of clean muslin cloth over a bowl, place mixture in the middle, gather up the edges to create a ball and squeeze the liquid through the muslin into a jug, repeat several times to extract the milk fully
  • Enjoy!

[/list]

 

Fresh Coconut Milk
Fresh Coconut Milk

 

Why not try using this Coconut Milk Recipe for ‘Rice and Peas’? Click the button for the recipe:[button style=”1″ caption=” Rice and Peas” link=https://sweetjamaica.co.uk/jamaican-rice-and-peas-recipe/[/button]

 

If you enjoyed this Jamaican recipe and want to try more delicious Jamaican food, click here for more easy, filling and nutritious Caribbean food recipes[button style=”1″ caption=” Jamaican Food” link=https://sweetjamaica.co.uk/category/jamaican-food-and-drink/jamaican-recipes/[/button]

 

Ackee and Saltfish Recipe

 

 

 

[text_justify]Ackee and Saltfish is the celebrated National Dish of Jamaica and is much-loved for breakfast, lunch or dinner, it’s easy to prepare and a pleasure to eat…[/text_justify]

[text_justify]If you are on a visit to Jamaica you will be able to use fresh Ackee in this recipe, but if you are out of the region you can make use of canned Ackee which is widely available in Caribbean food stores.[/text_justify]

[text_justify]When using fresh Ackee make sure the red pods have burst open revealing the black seeds and yellow fruits,  so the naturally occurring poisonous gas is expelled from inside. Pull the yellow fruits from the open pods, remove the black seeds and pink lining from the Ackee and you are ready to cook and enjoy it.[/text_justify]

[text_justify]This dish can be eaten at anytime of the day and can be enjoyed with many accompaniments, such as, fried dumplings, breadfruit, hard food, pear (avocado), fried plantain, white rice or rice and peas…. Enjoy![/text_justify]

 

 

[icon icon_name=”star”] You will need:

[list style=”1″ underline=”1″]

  • a large bowl to hold the Ackee
  • a chopping board and sharp knife
  • 2 pots (saucepans) with covers
  • a Dutch Pot or large frying pan

[/list]

 

[text_justify]Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[/text_justify]

 

[icon icon_name=”star”] Ingredients

[list style=”1″ underline=”1″]

  • 1 pack Saltfish
  • 12 Ackee pods (or more if liked) or 1 tin
  • 1/2 Green Pepper (Sweet Pepper)
  • 1 Onion
  • 2 tomato
  • 1 peg Garlic
  • 1 sprig Thyme
  • Black pepper to taste
  • little sugar (to boil saltfish)
  • ¾ Cup Cooking Oil, or enough to cover bottom of pot

[/list]

[text_center]Serves 4 people – Takes about 40 minutes to prepare (if using fresh Ackee) and another 20 minutes to cook; if you want to feed more people,  just increase the quantities to enjoy this delicious Jamaican food…[/text_center]

 

 

[icon icon_name=”star”] Stage One

[list style=”1″ underline=”1″]

  • Wash off the saltfish in clean water and place in a pot (saucepan) cover with water, add a little sugar and set on to boil. Leave to boil for about 10-15 minutes, drain the water off and repeat the process until majority of salt is removed, but before saltfish tastes too  ‘fresh’ – If you prefer and have more time you can leave the saltfish to soak in clean water overnight instead of boiling it
  • Flake saltfish and set aside
  • If using fresh Ackee prepare for cooking by removing them from the pods, twist off and discard the shiny black seeds cutting away any remnants and discard the pink lining, lightly rinse – If using tin Ackee, drain from tin and set aside
  • Place (fresh) Ackee into salted boiling water for about 20 minutes and carefully drain (do not boil tin Ackee)
  • Set on the dutch pot and add enough oil to cover the bottom of the pan
  • Wash and Chop seasoning add to heated oil and lightly fry
  • Add flaked saltfish to the seasoning stir mixture to lightly brown saltfish
  • Carefully add the Ackee to the mixture and turn over to keep Ackee intact
  • Add black pepper to taste
  • Warm mixture through and serve with an accompaniment– Enjoy!
  • ! Please remember that the pot and any remaining oil will stay hot for a long time – Move away from the front of the oven and leave somewhere where children cannot pull it over them until fully cooled

[/list]

 

Why not try Ackee and Saltfish with…

[button style=”1″ caption=”Fried Dumplings” link=https://sweetjamaica.co.uk/cook-fried-dumplings/[/button]

[button style=”1″ caption=”Boiled Hard Food” link=https://sweetjamaica.co.uk/jamaican-food-red-herring-and-hard-food-recipe/[/button]

If you enjoyed this Jamaican recipe and want to try more delicious Jamaican food, click the button for more easy, filling and nutritious Caribbean food recipes[button style=”1″ caption=” Jamaican Food” link=https://sweetjamaica.co.uk/category/jamaican-food-and-drink/jamaican-recipes/[/button]

 

Jamaican Guinness Punch Recipe

Traditional Jamaican Drinks

If you are looking for a delicious and traditional Jamaican drink, then anything with the word ‘punch’ in the title is sure to be a winner! The term ‘Punch’ refers to a mixed drink of some sort and there are many varieties of this popular drink available to suit all tastes in Jamaica.

Jamaican Guinness Punch is delicious and oh so moreish and is easily one of my all time favourite Jamaican drinks. Sweet, bitter, cool and nourishing at the same time and with that kick of nutmeg and vanilla…. OMG, So good! You have to taste it to know.

 

Jamaican Guinness Punch Recipe

This is an easy recipe to follow and once you get the hang of it you will be rustling up Jamaican Guinness Punch in no time! There are many methods for making this drink and some of the ingredients can be substituted, or omitted if you prefer, so there are no hard and fast rules.

If I make this drink when I am in London I generally leave out the Lasco (fortified and flavoured milk powder drink) and pour in a can of Dunn’s River Nourishment instead. I have never seen it sold in Jamaica where Suppligen is widely available.

 

How to Make Jamaican Guinness Punch

First things first, thoroughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within      reach and you will also save time and make it easier for yourself.

You will need:

  • a large jug
  • A grater
  • a measuring cup and teaspoon

Ingredients:

  • 1 bottle of Guinness or Dragon Stout
  • 1 Cup Oats
  • 4-5 Cups Water
  • ¼ Cup Condensed Milk
  • 1 tablespoon Vanilla Essence
  • ¼ teaspoon of grated nutmeg
  • ½ Cup Lasco – Peanut or Vanilla flavour is good
  • Or, 1 can of Nourishment / Nutriment / Suppligen

Method:

  • Add the oats to a jug and pour over the water – you can blend the oats if you wish
  • Add the Lasco and mix into the water
  • Add the Guinness to the water
  • Add the Vanilla Essence
  • Add the Condensed Milk slowly and check for sweetness
  • Grate the nutmeg and stir ingredients together
  • Chill in the fridge before serving
  • Pour into long glasses (the bigger the better!)
  • Enjoy!

 

Top Tip!

My best advice when making this recipe is make sure you make plenty, as one glass is never enough!

Notes:

Serves 4 people, although 2 adults could easily drink it!

Takes about 10 minutes to prepare and another 20-30 minutes to chill to perfection

Increase the quantities to enjoy this delicious Jamaican drink if you want more

Please remember to drink responsibly, as this recipe is alcoholic! Adult Consumption Only

 

Jamaican Guinness Punch
Jamaican Guinness Punch

 

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Like our FaceBook Page

Join our twitter feed @sweetjamaicajul

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Jamaican Steamed Callaloo Recipe

 

[text_justify]Steamed Callaloo is both delicious and nutritious and is quick and easy to prepare, you can enjoy this dish with fried dumplings, rice or hard food…[text_justify]

[text_justify]Callaloo is often compared to spinach, but is much more widely available and consumed in Jamaica. It is often eaten as a breakfast dish with fried dumplings, or as a Vegan / Vegetarian dinner idea with rice or hard food.  [text_justify]

 

 [icon icon_name=”star”] You will need:

[list style=”1″ underline=”1″]

  • a large bowl to wash the vegetables
  • a sharp knife and chopping  board
  • a Dutch Pot or large pot to steam the callaloo

[/list]

 

[text_justify]Thoroughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[text_justify]

 

[icon icon_name=”star”] Ingredients

[list style=”1″ underline=”1″]

  • 6-8 stems of Callaloo
  • 1 medium onion
  • 1-2 cloves of garlic
  • 1 tomato
  • 1 sprig of thyme
  • Other vegetables if available, such as carrots and string beans – cut up into thin slices
  • 1/3 teaspoon Salt
  • 2 teaspoon Butter or Margarine
  • 3 tablespoons cooking oil
  • Glug of water

[/list]

 

[text_center]Serves 4 people – Takes about 10 minutes to prepare and another 20 minutes to cook; if you want to feed more people, just increase the quantities to enjoy this delicious Jamaican food…[/text_center]

 

 

[icon icon_name=”star”] Method

[list style=”1″ underline=”1″]

  • Set on your Pot to Electric Mark 3 and leave for about 1-2 minutes to warm up, then carefully add cooking oil and leave to heat up (Keep children away from the Hob)
  • Put the Callaloo in a large bowl and cover with water, adding a little salt to the water encourages any stray bugs to unlatch themselves
  • Meanwhile wash and chop up the onion, tomato, garlic, thyme and other vegetables if desired
  • Add the chopped seasoning to the oil and lightly fry until softened
  • Take the callaloo out of the water and pick off any unsavoury parts of the leaves, remove flowers if present and discard. Cut off the end of the stalk and peel off the outer layer of the ‘skin’ on the stem – it is not necessary to remove every piece.
  • Roll the leaves together to make it easier to handle and using a sharp knife cut the callaloo into thin ribbons. Cut right down the stalk and include this in with the leaves
  • Turn down the hob to Electric Mark 2
  • Add a little water to the pot and add the chopped up callaloo and carrots / string beans if desired – do not add too much water as the callaloo will produce water as it wilts
  • Sprinkle on a little salt and pepper to taste and the butter and cover the pot
  • Steam for about 15-20 minutes, or until the callaloo has wilted
  • Remove from pot and serve with bread, fried dumplings, boiled hard food, rice or other

[/list]

 

Steamed Callaloo ready to serve
Steamed Callaloo ready to serve

 

[icon icon_name=”star”] [text_justify]If you prepare the ingredients in the same way the raw callaloo and seasoning mixture can be used to stuff the cavity in fish once it has been gutted. Fish needs to be de-scaled, gutted and thoroughly washed with lime and water.  Make some slashes on both sides of the fish with a knife but do not cut right through the flesh. Stuff the cavity with the callaloo mixture, rub some dry seasoning on the skin and add a blob of butter. Wrap the fish in tin foil and place in the oven, fire or Bar-B-Q until cooked… Yummy! [text_justify]

 

[text_justify]If you enjoyed this Jamaican recipe and want to try more delicious Jamaican food, click the button below for more easy, filling and nutritious Caribbean food recipes[button style=”1″ caption=” Jamaican Food” link=https://sweetjamaica.co.uk/category/jamaican-food-and-drink/jamaican-recipes/[/button] [text_justify]

Cook Fried Dumplings

Jamaican Fried Dumplings

Fried Dumplings are a Jamaican favourite that are easy to make and which can be served at anytime of the day. Enjoy your fried dumplings with a whole host of different accompaniments, or even as a tasty snack on their own…

I have to admit I am a lover of Jamaican dumplings and I’m not fussy which kind I get. Because, when I am eating fried dumplings, I love them the best. But, when I am eating boiled dumplings, I love them the best!

Dumplings are a simple food, basically flour, salt and water kneaded together and pinched and plopped into hot oil until golden brown. But oh how so versatile and delicious!

A staple part of the Jamaican diet and whether fried or boiled they make a filling and delicious accompaniment and side dish to many other Jamaican  dishes. Ready to go for breakfast, lunch or dinner start experimenting and cook fried dumplings!

 

Cook Fried Dumplings

First things first, thoroughly wash your hands and scrub underneath your nails if you can. If you have chipping nail varnish / polish, I recommend removing it all, otherwise you may you have on even less (and the dumplings will be wearing more) after kneading the dumplings – if you get what I mean!

Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.

 

You Will Need:

  • a large bowl to knead the dough
  • a measuring cup and teaspoon
  • a Dutch Pot or large frying pan to fry the dumplings

Ingredients:

  • Use Either, 3 Cups Plain (counter) flour mixed with 3 tsp Baking Powder
  • Or, 3 Cups Self-Raising Flour
  • 1/3 to 1 tsp Salt
  • 3 tsp Sugar (can be omitted if preferred)
  • 3 tsp Butter, or Margarine (can be omitted if preferred)
  • ¾ Cup Water, or enough to make a firm dough
  • ¾ Cup Cooking Oil, or around 1 inch deep

How to Cook Fried Dumplings

Preparation:

  • Set on your Dutch Pot on a medium heat and leave for about 2-3 minutes to warm up, then carefully add the cooking oil and leave to heat up (Keep children away from the Hob)
  • Meanwhile, add the dry ingredients to a large mixing bowl and mix together evenly
  • If using butter / margarine, add this to the dry ingredients and rub the flour through your fingers until it mixes together with the butter evenly and resembles fine breadcrumbs – do not leave blobs of butter in the mixture
  • SLOWLY add the water and constantly knead the dough until it is firm and there is no dry flour in the bowl.
  • The dough should NOT stick to your fingers once finished and should form into one large ball
  • Pinch a golf ball sized piece of the dough and place in the palm of your hand, use the other hand to fold the outer edges into the middle until the dumpling has a ‘firmness’ to it
  • keep kneading in this way for about 30 seconds until firm
  • Form into dumplings: have fun! You can either roll dough into a ball, form into a sausage shape, make a knot, or roll it into a ball then press flat on two sides to form a 1½ high biscuit
  • Leave formed dumplings to one side of the bowl until the oil is ready

Method of Cooking:

  • Carefully place dumplings into the hot cooking oil and leave for a few minutes until they are fried golden brown on the underside
  • Gently turn over and brown the other side – do not overload the pot, the dumplings shouldn’t be touching one another too much
  • You can encourage the middle of the dumplings to cook by pushing a fork into the centre of the dumplings and turning it over into the oil; the hot oil will surge into the fork holes and cook the inside
  • Test the dumplings are cooked by pushing a fork in the middle of the dumplings, if it yields and the fork comes out clean, its ready to come out of the oil
  • Use a fork to remove dumplings from the oil, shake lightly to remove excess oil and place in a covered bowl with paper towelling in the bottom to drain off any remaining excess oil and keep warm
  • Fry remaining dumplings and serve – Enjoy!
  • WARNING! Please remember that the pot and any remaining oil will stay hot for a long time – Move it away from the front of the stove and leave somewhere where children cannot pull it over them until fully cooled

Recipe Notes:

Serves 4 -6 people

Takes about 10 minutes to prepare and another 20 minutes to cook

If you want to feed more people,  just increase the quantities to enjoy this delicious Jamaican food…

 

 Jamaican food - Fried Dumplings Ready to serve

What can I eat with Fried Dumplings?

Wondering what to eat with your Fried Dumplings?

Where would Jerked meats and Fried Escovitch Fish be without fried dumplings?

Or, the National Dish of Jamaica ‘Ackee and Salt-fish’; which is delicious stuffed inside split open fried dumplings, by the way.

Fish lovers can eat fried dumplings with Red Herrings, sardines, or tinned mackerel.

Vegans can enjoy fried dumplings with Steamed Callaloo or, Jamaican style Steamed Cabbage.

The list of suitable accompaniments is endless…. Just Cook, Nyam and Enjoy!

This recipe for fried dumplings goes fast, so make sure you make enough for everyone to eat seconds!

Jamaican Recipes

If you enjoyed this Jamaican recipe and want to try more delicious Jamaican food, click here for more easy, filling and nutritious Caribbean food recipes.

 

Get More From Sweet Jamaica – Join Us Here…

Want to get updates on the move, so you don’t miss out?

Like our FaceBook Page

Join our twitter feed @sweetjamaicajul

Follow us on Instagram

Looking forward to hearing from you.

Bless Up Jules.

 

Keep the Conversation Going….

What do think of this Jamaican Fried Dumpling Recipe? What do you like to eat with your Fried Dumplings? Join the Comments Below….




Jamaican Food – Red Herring and Hard Food Recipe

[text_justify]Jamaican food like this hearty breakfast recipe, are so filling they also make a great dinner idea for you and yours.[text_justify]

[text_justify]Jamaicans love to eat ‘cooked food’ at any time of the day and although this meal takes a little longer to prepare, it takes little time to eat. It makes a perfect breakfast recipe if you are really hungry! Wholesome, filling and delicious, you too can cook this meal by following the easy steps…

Red Herring and hard food is a filling and delicious breakfast recipe, but it perfect if you are looking for hearty lunch or dinner ideas. The Red Herring comes dried and smoked and once soaked in water it is fried in oil with the seasoning and herbs and makes the perfect accompaniment to the hard food. Hard food in Jamaica consists of boiled provisions and can include any starchy vegetables, such as (Irish) potato, yam, green banana, pumpkin, dasheen and boiled dumplings. Caribbean food is generally filling and delicious and this meal is no exception. If you prefer you can eat the fish with fried dumplings, which are equally delicious and filling.[/text_justify]

 

 

[icon icon_name=”star”] You will need:

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  • a large bowl to soak the Red Herring
  • a sharp knife and chopping board to prepare the seasoning
  • a Dutch Pot or large frying pan to fry the seasoning and fish
  • a large Pot (saucepan), to boil the hard food

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[text_justify]Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[text_justify]

 

 [icon icon_name=”star”] Ingredients – Fish

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  • 2 Smoked / dried Red Herring
  • ½ Onion
  • 1 Tomato
  • 1-2 Cloves of Garlic
  • Sprig Fresh Thyme
  • Piece of Scotch Bonnet Pepper (to suit)
  • 1 teaspoon of Black Pepper (to suit)
  • 1 teaspoon of All purpose Seasoning (to suit)
  • 1-2 tablespoons of tomato ketchup
  • Cooking Oil – Enough to cover the bottom of the pan
  • Water – to soak the Red Herring

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[icon icon_name=”star”] Ingredients – Hard Food

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  • 2 (Irish) Potato
  • 6 Green Banana
  • Any other starchy vegetables such as: Yam, Dasheen, Pumpkin and so on…
  • Pinch of Salt
  • Water

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[icon icon_name=”star”] Ingredients – Boiled Dumplings

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  • 2 Cups Flour (Plain)
  • 1 tablespoon Salt / Low Salt
  • ¾ Cup Water

 

[text_center]Serves 3 hungry adults, or three medium-sized appetites – Takes about 30 minutes to prepare and another 20 minutes to cook; if you want  to feed more people, just double the quantities to enjoy this delicious Jamaican food…[/text_center]

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 [icon icon_name=”star”] Stage One

 

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  • Place the Red Herring in a large bowl and cover with water, set aside
  • Set on a large pot (saucepan) fill half full with water, add salt to taste and cover with pot cover (lid) Electric Mark 3-4
  • Make dumplings – place flour and salt in a large bowl, SLOWLY add the water and constantly knead the dough until it is firm and there is no dry flour in the bowl. The dough should NOT stick to your fingers once finished. Pinch a golf ball sized piece of the dough and place in the palm of your hand, use the other hand to fold the outer edges into the middle until the dumpling has a ‘firmness’ to it, use the ball of your hand to flatten the dumpling and leave a slight indentation in the middle, place in the bowl and continue until you use up all of the dough, set aside; many Jamaicans love to eat ‘tuff’ boiled dumplings, meaning that it has a density and firmness to it when cut and eaten
  • Wash and chop seasoning, onion, garlic, tomato, thyme, set aside
  • Wash and peel ground provisions, (Irish) potato and any other, such as dasheen or yellow yam; do not peel yam until the water has boiled so  you can put it straight in the pot (saucepan), otherwise it will produce a reddish slime which is not nice!

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[icon icon_name=”star”] Stage Two

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  • Once your pot (saucepan) has come to a rolling boil, add a splash of cooking oil, this will stop the provisions from ‘blackening’ in the pot, then carefully add the ‘toughest’ ground provisions first, i.e. add potato, and yam and so on if available
  • Place your green banana in a bowl of cold water, cover your hands with cooking oil (stops the banana turning black) and carefully cut off the top and bottom making a slit in the banana skin from top to bottom, now gently peel off the skin and discard, place the peeled bananas straight into the boiling water
  • Add the dumplings to the water and turn down the pot to Electric mark 3, replace the pot cover (saucepan lid) and leave to gently boil

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[icon icon_name=”star”] Stage Three

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  • Set on your Dutch Pot or deep frying pan on the stove on Electric mark 4 and after about 3-4 minutes, add enough oil to cover the bottom of the vessel; beware of small children going near the hot pan and pulling the oil over them
  • Now to tackle the fish, should it have been soaked for at least 20 minutes or so, the skin should be reasonably easy to peel off and discard, take time as you do not want to take up the flesh when removing the skin, snap off the head and ensure that the gills are fully removed with it and discard, now pull all the flesh off of the large central bone that runs from head to tail, discard as many of the smaller bones as possible as you do this so it is easier to eat and more child friendly, finally shred the fish into slithers and set aside
  • Once the oil has heated for about 3-4 minutes you can add the chopped seasoning, onion, garlic, tomato, thyme leave to soften; the oil should be suitably hot and ready for use before you finish preparing the fish, so you can add the seasoning once the oil is ready, rather than waiting for you to finish processing and shredding the fish which may take considerably longer
  • Check your hard food, the pot may want turning down to Electric mark 1-2 to finish boiling
  • After the seasoning has softened for about 3 minutes turn down the pot to Electric mark 3 and after another 2-3 minutes you can add your dry seasoning, ground black pepper and all-purpose seasoning, stir into the pot
  • Add your shredded Red Herring and stir, leave to simmer
  • After another 3-4 minutes add a good blob of tomato ketchup, stir and cover the pot for a few minutes

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[icon icon_name=”star”] Stage Four

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  • Check the hard food with a fork to check it is cooked, the toughest vegetables should NOT be hard in the middle, the dumplings will float once cooked – if everything is ready turn off the stove and using a slated spoon remove them from the water, share on to your plates
  • Turn off the stove for the fish and share on to the plates with the hard food, share some of the oil from the pot as it tastes delicious and it makes a ‘gravy’ to eat with the hard food
  • You can also offer a green salad, with lettuce, tomato and cucumber if available
  • ENJOY!

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Jamaican food - Red Herring and Hard Food
Red Herring and Hard Food

 

 

If you enjoyed this Jamaican recipe and want to try more delicious Jamaican food,  click here for more easy, filling and nutritious Caribbean food recipes[button style=”1″ caption=” Jamaican Food” link=https://sweetjamaica.co.uk/category/jamaican-food-and-drink/jamaican-recipes/[/button]

 

Cook Saltfish Fritters – Stamp and Go

Stamp and Go, or Saltfish Fritters are quick and easy to prepare and cook and are delicious to eat….

[text_justify]They can be enjoyed for breakfast, as a snack or as an appetiser at an event, as they are perfect Caribbean finger food. These delicious fritters can be prepared in about 15 – 20 minutes depending on how fast you work and can be fried in another 20 – 30 minutes depending on how crispy or cripsy, as Jamaicans would say, you like them.  I made them for breakfast today along with some fried green plantain and a little salad and you can too by following the simple recipe. This recipe is my own slightly modified version of the great classic and I hope you will enjoy eating them as much as I do…[text_justify]

 

[icon icon_name=”star”] You will need:

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  • a large bowl to mix the ingredients
  • a sharp knife and chopping board to prepare the seasoning
  • a Dutch Pot or large frying pan to fry them in
  • a small saucepan, if you include the optional vegetables you will also need to lightly boil them

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[text_justify]Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[text_justify]

 

Jamaican food - Salt fish fritters ingredients
Jamaican food – Salt fish fritters ingred

[icon icon_name=”star”] Ingredients

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  •  2 Cups Flour (plain)
  • 1 Cup Saltfish (dried and salted Cod Fish)
  • 3/4 tablespoon Salt or Low Salt (low sodium content)
  • 1 to 2 Teaspoons of Baking Powder (can be omitted if wished)
  • 1 to 2 Teaspoons of Curry Powder, BetaPac is a Jamaican Brand (I have not used this ingredient as I prefer the fritters without it)
  • 3 stalks of fresh Escallion (Spring Onion)
  • 1 Clove of Garlic (can be omitted if wished)
  • 1/4 fresh Scotch Bonnet Pepper (add more according to taste!)
  • 1 tablespoon dried Thyme or Mixed Herbs
  • 2 Cups of Water
  • Approx 2 cups Cooking Oil, or enough to keep bottom of pan 1/2 inch deep in Cooking Oil throughout frying

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[icon icon_name=”star”] Optional

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  • 1 small carrot, diced small, roughly the same size as the diced escallion
  • 5 medium string beans, diced small, roughly the same size as the diced escallion

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Jamaican food - Salt fish fritters chop vegetables
Jamaican food – Salt fish fritters chop veg

 

[icon icon_name=”star”] Stage One

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  • Place the Salt Fish in a bowl of water to soak for a while, set aside
  • Wash and dice your seasoning – escallion, garlic and scotch bonnet, set aside
  • If using carrot and string beans, dice into small pieces and set to (lightly) boil in a pan / pot of water

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[icon icon_name=”star”]Stage Two

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  • Set the dry Dutch Pot or frying pan on Electric Mark 4 and after approx. 3 mins, add cooking oil and allow to heat
  • Put flour, salt, baking powder and thyme / dried herbs in a bowl and mix together
  • Add your diced seasoning – escallion, garlic and scotch bonnet to flour mix and stir together
  • Take your saltfish out of the water and peel off the skin, remove fins, belly lining, bones and everything else except the flesh and discard the waste
  • Take the remaining saltfish, rinse in clean water and pull off chunks, shredding into small pieces
  • Add shredded saltfish to flour mix and stir
  • If you are using other vegetables, drain them from the water and add to flour mix and other ingredients
  • SLOWLY add 2 cups of water to the flour mixture, stirring all the time. Make sure you scrape the spoon around the bottom and sides of the bowl to ensure there are no pockets of flour left in the mixture

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Jamaican food - Salt fish fritters add water to flour mix
Jamaican food – Salt fish fritters add water

[icon icon_name=”star”] Stage Three

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  • Once oil has heated carefully drop 2 tablespoons full of mixture into the oil  make each fritter; in a medium sized dutch pot you can probably fit three fritters at one time
  • Add other drops of mixture ensuring the fritters do not touch one another in the pan
  • Fry for approximately 3 – 4 minutes and turn over once the underside has started to crisp
  • Fry on other side until there are no ‘wet patches’ of mixture in the fritter
  • I normally turn mine again and fry until the fritter has lightened in colour and is slightly crispy and golden brown in colour
  • Remove from oil and lay on kitchen towel or uncoloured napkins to remove some of the oil
  • Place in a lidded bowl to keep warm until all fritters are fried
  • Once fried, remember to turn off the hob and leave the oil in the pan to cool down- PLEASE ENSURE pan it is set back from the front of the stove as the pan and oil stay hot for a long time; especially if you have young children who could pull it off the stove over them.

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Jamaican food - Salt fish fritters fry until golden and crispy
Jamaican Salt fish fritters fry golden and crispy

[icon icon_name=”star”] Stage Four

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  • Serve your fritters and share if you really have to!
  • Enjoy…

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Jamaican food - Salt fish fritters ready to serve
Jamaican food – Salt fish fritters ready to serve

 

 

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