Tag Archives: Caribbean Food

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

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.

 

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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:

[list style=”1″ underline=”1″]

  • 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

[/list]

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

[list style=”1″ underline=”1″]

  • 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

[list style=”1″ underline=”1″]

  • 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

 

[list style=”1″ underline=”1″]

  • 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

[list style=”1″ underline=”1″]

  • 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

[/list]

 

 

[icon icon_name=”star”] Stage Three

[list style=”1″ underline=”1″]

  • 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!

[/list]

 

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:

[list style=”1″ underline=”1″]

  • 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

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

[icon icon_name=”star”] Ingredients

[list style=”1″ underline=”1″]

  •  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

[/list]

 

[icon icon_name=”star”]Stage Two

[list style=”1″ underline=”1″]

  • 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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Jamaican Cook Shops

Cook Shops are establishments that usually serve hot food and cold snacks, as an alternative to a fast food takeaway / eateries, although the food is rarely fast and is invariably much more healthy and tasty than the local burger or pizza joint! Each has their own specialities and popular dishes they like to offer, but you can often find them open from early in the morning until late at night serving delicious cheap food.

Continue reading Jamaican Cook Shops