GWJamaica Cook Book

Archive for the ‘Jamaica’ Category

Ingredients

Juice of 12 oranges
Juice of 12 lemons
3 cups white rum
1/2 cup (packed) brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp ginger
12 cups crushed ice

Preparation
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Ingredients

2 lb kale or cabbage
2 lb beef, cubed
1/2 lb chipped beef
1 cup grated coconut
12 okra, stems removed
2 onions, chopped
1 quart water
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 tsp thyme
2 scallions, sliced

Preparation
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Ingredients

1/2 cup butter (1 stick) softened at room temperature
1/2 cup cream cheese (full fat) − softened
1 cup granulated Splenda
1/2 cup Diabeti Sweet
1 tsp brown sugar
5 eggs, at room temperature
2 cups almond flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp ground cloves
2 tsp sugar free banana extract
1 tsp sugar free vanilla extract

Preparation
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Ingredients

1⁄4 cup vinegar
2 cups water
2 lb snapper fillet
2 tsp salt
1 tsp black pepper
1⁄2 lb counter flour
1⁄2 cup vegetable oil

Preparation

Clean fish fillet with a solution of vinegar and water. Season with 5 ml (1 tsp.) salt and 5 ml (1 tsp.) black pepper. Set aside. Season flour with remaining salt and black pepper and coat fish fillets. Heat frying pan, add vegetable oil and fry on each side for 4 minutes. Remove from heat, drain on absorbent paper and set aside.
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Ingredients

1 tbsp grace vegetable oil
1 medium onion, chopped
1 stalk escallion, chopped
1 medium carrot, diced
5 cups chicken stock *
1⁄2 lb irish potatoes, cubed
1 sprig thyme
1 whole scotch bonnet pepper
1 can grace red kidney beans
1 can grace baked beans
1 can grace broad beans
1⁄2 tsp grace Caribbean traditions black pepper

Preparation

In a 4 litre(1 gallon) pot, heat vegetable oil add chopped onion, escallion and carrots and saute for 30 seconds. Pour in chicken stock, add cubed potatoes, thyme and scotch bonnet pepper. Bring to a boil and cook for 5 minutes on a high flame. Add red kidney beans, baked beans, broad beans and black pepper and stir well. Simmer for 5 minutes. Serve hot!

Ingredients

1/2 cup flour
1 tbsp cornstarch
1/4 cup sugar
1/4 cup corn oil
2 egg whites
1 tbsp orange juice
1/2 tsp grated orange zest

Preparation

In mixer bowl, stir together flour, cornstarch and sugar to combine. Preheat oven to 325 degrees. Add oil and egg whites; beat at high speed until smooth. Mix in orange juice and zest. Dropping batter by level tablespoons about 3 inches apart on a greased baking sheet. Use a small spatula to spread each portion of batter evenly to a circle. Bake until cookies are a light golden brown and immediately remove 1 hot cookie from baking sheet. Repeat with remaining cookies and batter. Store cookies in airtight container for up to a week.

Ingredients

1 1/2 lbs chicken wings
3 tbsp soy sauce
1 tbsp dry sherry
1 tbsp minced fresh ginger root
1 clove garlic, minced
2 tbsp vegetable oil
1/3 cup cornstarch
2/3 cup cater
2 green onions and tops, cut into thin slices
1 tsp slivered fresh ginger root

Preparation
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Ingredients

2 cups coconut milk (whole coconut, grated and juiced)
1 stalk escallion
1 small onion, chopped
2 sprigs thyme
1 cup gungo peas, dried or green
1⁄8 tsp salt
1 lb rice
1 small scotch bonnet pepper

Preparation

In a 3 liter pot boil green gungo peas until tender, if using dried peas , pressure for 10-15 minutes. Add coconut milk to gungo peas, boil for 5-10 minutes over low heat. Add the crushed escallion, chopped onion, and sprig of thyme, gungo peas and salt. Stir well. Stir in the rice and the whole scotch bonnet pepper, cover and bring to a boil. Lower the flame and allow rice to cook until grains are tender.

Ingredients

2 lbs fresh shrimps
1.25 fl oz oil
2 onions, chopped
1/4 shin of a scotch bonnet pepper finely chopped up
2 cloves garlic, chopped
2 tablespoons curry powder
1 tomato, chopped
1/2 sweet pepper chopped
1/4 teaspoon salt
black pepper
1 1/2 cups water

Preparation

Peel and devein shrimp if necessary. Heat oil. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt, pepper and other seasonings. Add water. Bring to a boil then reduce. Add shrimp. Heat and simmer for 10 minutes or until shrimp is cooked.

Ingredients

2 lb fresh snapper fish fillet
2 tbsp curry powder
1 clove garlic, chopped
1 sweet pepper, sliced
1 onion, chopped finely
2 tbsp of butter
1 cube fish bullion
1/2 cup water
A dash paprika
1/2 tablespoon cumin (optional)

Preparation

Slice the fish fillets into two-inch steaks. In a saucepan brown over medium heat the curry, onions, garlic, fish bullion, butter, cumin and paprika. Then add the green peppers, water and finally the fish steaks. Lower heat, cover tightly and simmer for about 12-15 minutes. Do not stir