INGREDIENTS
1 lb gungo peas
3 stalks escallion
3 sprigs thyme
1 whole scotch bonnet pepper
1 cloves garlic, crushed
24 whole pimento berries
1 piece ginger, crushed
1 cup GRACE COCONUT MILK
2 cups rice

METHOD

1. Bring gungo peas to boil with water.
2. Add coconut milk
3. Season with escallion, thyme, whole pepper, crushed garlic, pimento berries and ginger.
4. Add rice to the boiling liquid and stir. Cover and allow to come to a boil again, then lower the flame.
4. Allow to steam for 30-40 minutes. Serve hot.

Variations:
Red Kidneys Beans can be substituted for gungo peas.

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INGREDIENTS

1 1/2 lb raisins
2 lbs prunes
1/2 lb cherry
3 cups red wine
1 bottle strawberry jam
3/4 cup white rum
2 Tbsp. vanilla
2 tsps. almond essence
1 lb. (450 grams) Anchor Butter
1/2 lb. (225 grams) brown sugar
8 medium eggs
2 Tbsp. lime juice
1 lb. (450 grams) all purpose flour
1/4 lb. (120 grams) breadcrumbs
3 tsps. baking powder
2 Tsps. cinnamon powder
2 tsps. nutmeg powder
2 Tbsps. browing
1 cup red wine
1/4 cup white wine

METHOD

1. Preheat oven at 300°F/160°C. Grease and line two 8"×8"×2 / 20cm×20cm×5cm cake pans.
2. Blend raisins with wine, cook for 10 minutes and allow to cool.
3. Add rum, vanilla, and almond essence.
4. Cream soft margarine and sugar until light and fluffy.
5. Add eggs one at time, beating well between each addition, add lemon juice.
6. Combine and sift all dry ingredients.
7. To the creamed mixture, add the dry ingredients and wine mixture alternately. Stir in strawberry jam and browning, pour into baking pans.
8. Place baking pan on the bottom of the oven, cover and bake for 2 1/2 hours or until done.

NOTES:

Use a toothpick and stick it into the center of the cake to check if the cake is baked.

Sorrel Drink

Ingredients
6 cups sorrel sepals
2 small ginger (beaten)
24 whole pimento seeds
4 leaves cinnamon
4 cups brown sugar
1/4 cup j wray & nephew white rum (optional)
1/4 cup stone giner wine (optional)
1/4 cup red label wine (optional)

METHOD

* Wash sorrel and ginger.
* Boil 6 cups of water
* Place sorrel, grated ginger, cinnamon leaves into the boiling water.
* Add pimento seeds to the mixture.
* Boil for 1/2hr - 40 minutes.
* Let it remain for a day.
* Strain and sweeten with brown sugar.

NOTES:

You can add the wines for a little spice.

Ackee and Saltfish

Preparation Time: 1 hour Cooking/Baking Time: 12 minutes
Serves/Yields: 6

INGREDIENTS

1/2 lb. Saltfish (codfish)
1 dozen ackees
1 small onion
1/2 teaspoon of thyme leaves
2 stalks escallion, chopped
1 clove garlic diced finely
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
cooking oil

METHOD

Soak Saltfish in warm water to taste. After soaking saltfish, place it in cold water and boil. Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. Wash ackees five times. Cover and boil until moderately soft. Drain, cover, and put aside. Pick up (flake) the saltfish and remove all bones. Sauté all dry ingredients in a pan (except black pepper). Add saltfish and the ackees, and turn the fire/stove up slightly. Add black pepper. Pour in to serving plate.

Serving Suggestions:

This can be served with roasted breadfruit, fried dumplings, boiled green bananas, boiled yam or hardough bread.

Notes:

Ackee and Saltfish is Jamaica's national dish.

If fresh ackees are used, make sure that they are fully opened before preparation.

Variations:
Frankfurters, Grace Corned Beef or corned pork can be substituted for saltfish.

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Cocoa Tea

Cocoa tea is a rich, local breakfast drink. In olden times, tiny flour dumplings were boiled in the Cocoa tea, making the drink a complete meal -- the cocoa tea being the drink and the dumplings replacing the bread.

Ingredients

1/2 cup grated local cocoa stick
2 cups water
1 cup milk (cream, evaporated, powdered, or low-fat)
Sugar to sweeten
Vanilla
Bay leaf
Cinnamon
Nutmeg

METHOD

Put water to boil with cinnamon and bay leaf. Boil for about 15 minutes. Grate cocoa stick and add to boiling water; boil for another 10 minutes. Add cream (or evaporated milk, powdered milk, or low-fat milk to reduce calories). Sweeten to taste. Add vanilla. Strain and serve.