SIMPLE RICE AND PEAS RECIPE
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
This recipes can also be made using other peas.
JAMAICAN SHRIMP PATTY RECIPE
*This recipe may require some trial and error to get it just right!
Below is a delicious recipe for Jamaican Shrimp Patties:
2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water
Recipe by ©eatjamaican.com
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.
Recipe by ©eatjamaican.com
For this recipe to work just right the shrimp should be frozen and chopped up as it begins to thaw (the outside is soft but the inside is still frozen) or the shrimp should be chopped up and semi frozen otherwise the shrimp filling will be over cooked.
12 raw medium to large shrimp chopped up in 1/2 to 3/4 inch pieces
1.5 teaspoon olive oil
2 teaspoon Kikoman soy or substitute
3/4 teaspoon jerk seasoning, preferably Walkers Wood
Process: mix oil, soy, and jerk seasoning then add shrimp and use as filling.
Preheat oven to 400 degrees F.
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.
Serves: 10 Patties
Jamaican Jerk Chicken
This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, "The Sugar Reef Carribean Cookbook," by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
Grilled Turkey Chops
1 lb. turkey breast chops or tenderloins
1 (20 oz.) can pineapple slices or chunks in juice
3 tablespoons honey
1 tablespoon vegetable oil
1/4 teaspoon cinnamon
1 tablespoon Jamaican jerk seasoning
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon minced dried onion
1/4 teaspoon salt
Combine all ingredients in a large plastic storage bag or in a tightly covered plastic container. Shake or stir to coat turkey chops well. Refrigerate for 30 minutes to an hour before grilling. Remove turkey from marinade; pour marinade into a small saucepan over medium heat. Grill turkey chops over hot coals for about 4 minutes on each side, or until no longer pink in the center. Put turkey on a serving platter and top with hot pineapple chunks and a little of the hot marinade.
Jamaican Sweet Potato Pudding
2 pounds sweet potatoes (4 to 5 potatoes)
2 1/2 cups cocunute milk
2 cups all purpose flour
1 1/2 cups brown sugar
1 cup raisins or currants
1/4 cup butter, melted
2 tsp. vanilla
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Preheat the oven to 300 F. Grease a 9 inch square baking dish.
Peel and grate the sweet potatoes. In a large bowl, combine the potatoes, coconut milk, flour, sugar, raisins, butter, vanilla, salt, nutmeg and cinnamon. Mix well. Pour the mixture into the baking dish and bake for 45 to 60 minutes or until the liquid is absorbed and the top of the pone is golden brown.
Cool before serving. This is great with rum sauce.