Ackee and Saltfish
· 1/2 lb. Saltfish (codfish)
· 1 dozen ackees
· 1 small onion
· 1 teaspoon black pepper
· 3 slices hot scotch bonnet pepper
· 1 small red sweet pepper · cooking oil
1. Soak Saltfish in warm water to taste.
2. After soaking saltfish (codfish), place it in cold water and boil.
3. Clean the achee. Remove the seeds and all traces of interior red pit from the ackees.
4. Wash ackees five times
5. Cover and boil until moderately soft.
6. Drain, cover, and put aside.
7. Pick up(flake) the saltfish and remove all bones.
8. Sauté thinly sliced onions and sweet pepper rings.
9. Remove half of the fried onions and peppers
10. Add saltfish and the ackees, and turn the fire/stove up slightly.
11. Add black pepper
12. Pour in to serving plate and garnish with remaining onions and pepper slices
Rice & Peas
· 1/4 cup pigeon peas [gungo peas]
· 1 clove of garlic
· 1green pepper
· black pepper
· thyme, salt to taste
· 2 cups rice
· coconut milk or coconut [to make coconut milk]. Cut coconut in small pieces and blend in about 3 cups water in the blender, strain through a strainer to seperate the milk.
13. Wash peas and soak in 2 cups of water.
14. Pour peas and water in a pot with coconut milk, garlic and put to boil.
15. cook peas until tender adding more water if necessary. When peas are cooked add salt, whole pepper, black pepper, thyme, & escallion. Let season simmer.
16. Wash rice if necessary, then add to pot. Use a fork to mix everything together.
17. Cook on a low fire until done.
· 3 lbs goat
· 3 tablespoon curry
· onion, thyme, garlic, pepper, black pepper,salt
18. wash & season with curry, thyme,garlic,peppers and salt
19. pour oil in pot and cook until tender
20. make gravy with corn starch
21. serve with rice
· 1 oxtail about 2-2.5 lb. Cut up
· 4 tblsp. cornflour ·
2 tblsp. cooking oil
· Salt and Black pepper
· 4 rashers (slices) Bacon (Sugar cured, rindless)
· 2 medium onions sliced
· 1 clove garlic crushed
· 4 carrots pared and sliced
· 1 cup peeled chopped tomatoes
· 1 pint (16 fl. Oz) hot water
· 2 stalks green onions finely sliced
· 1 spring thyme
· 1 can butter beans (Lima beans)
METHOD: Trim away excess fat and place oxtail in boiling water for 2 to 3 minutes to blanch. Drain well on absorbent paper and coat with cornflour. Sprinkle with salt and pepper. Heat oil in heavy skillet and brown oxtail on both sides removing when brown. Pour off excess fat. Dice bacon and fry for a few minutes. Return oxtail to pot with bacon, add carrots, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender. At this stage add more liquid if necessary and season. Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes. 37. Serving for 4.
· 1 chicken (2.5 - 3lbs)
· Onions and or escallion
· Country pepper or black pepper.
· Salt to taste
· Soy sauce
· Cooking oil.
· Clean chicken, wash whole in lime water if desired.
· Cut into serving pieces, season to taste
· Remove seasoning from serving pieces, fry pieces of chicken in shallow fat until golden brown, but not burnt. Pour off excess fat leaving small quantity in frying pan or Dutch pot.
· Place brown pieces in pan or Dutch pot, add seasoning and small quantity of water. Cover and cook slowly until chicken is tender, but not overdone.
· Serve with side dishes
· goat head
· garlic,escallion.thyme,pimento seed, salt to taste
· whole green pepper,black pepper,
· 1pk. noodle soup
· 3-6 green bananas
Wash goat head and put in a large pot with enough water to make soup.
Peel chocho, bananas add 2 cloves garlic to pot and let cook when almost done add noodle,peppers,thyme,couple pimento seed,escallion and let simmer
· 5 whole medium sized Snappers,
cleaned, with the head and tail left on
· 1 1/2 tsp. (7 ml) salt
· 1 1/2 tsp. (7 ml) salt
· 3 Garlic
· Cooking Oil
· White Vinegar
· 2 Onions
· 2 Scotch Bonnet Pepper
Wash fish in vinegar and water
Dry fish in paper towel and place on a plate.
Cut a small deep gashes on each side of the fish.
Rub salt and pepper on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl.
Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
With 2 cloves of Garlic and heat on high. Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
Fry crisp and turn down the heat as necessary.
Place fried fish on a plate with dry paper towels.
Slice onions, scotch bonnet pepper
Place onions scotch bonnet pepper and pimento in a small pot with vinegar.
Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated)
Pour contents on the fried fish.
· 6 ounces or 1.5 cup flour
· 8 ounces margarine or butter
· 8 ounces sugar
· 4 eggs
· 1 pound raisins
· 1 teaspoon cinnamon
· 1/2 teaspoon mixed spice
· 1/2 teaspoon salt
· 4 ounces mixed peel
· 4 ounces cherries
· 1/2 pound prunes (chopped)
· 1 cup wine
· 1 teaspoon baking powder
· 1 teaspoon vanilla
· finely grated rind of 1 lime/lemon
· 2 tablespoons browning
1. Cream butter, sugar and browning until soft and fluffy.
2. Sieve all dry ingredients together
3. Beat eggs, sherry and brandy together.
4. Add egg mixture to creamed butter and sugar.
5. Add fruits.
6. Add flour and fold in. Do no over-beat when mixing.
7. Bake at 350F for 1 1/2 hours.
Yield: 9' round cake.
· 1 pound sorrel
· 2-4 oz. ginger
· 2 quarts water
· wine (optional)
· 8-12 pimento grains
1. Wash sorrel thoroughly, using the fingers to lift it form the water. Put into stainless steel container.
2. Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains.
3. Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain.
4. Sweeten to taste and add rum to taste. Add optional wine.
5. Service with ice cubes.
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