Ackee & Codfish

Ingredients:

1 pound salted codfish

1 tablespoon oil

1 hot pepper, preferably a Jamaican Scotch bonnet

2 scallions, chopped

1 clove garlic

1 medium-sized tomato, diced

1 onion, chopped

1 can (19ozs.) Ackee

Salt and black pepper to taste

Method:

1.       Cover the codfish with cold water and soak for 30 minutes. This will help to remove the excess salt from the fish. Pour out the original water and add another quart of fresh water. Bring to a full boil and then drain. Remove any bones and skin and then flake the codfish.

2.       In a skillet, add the oil, hot pepper, scallions, garlic, tomato and onion. Cook until the onion is translucent, 3 to 5 minutes. 

3.       Drain the ackees from the can and stir into the sautéd mixture along with the codfish. Season to taste with salt and pepper.

4.       Cover and cook over low heat for approximately 6 minutes, or until all the flavors are blended.

Best served with white rice, boiled green bananas, bammies, roast breadfruit, dumplings, or fried plantains.

Curry Chicken

Serves 4-6

Ingredients:

1 whole chicken, cut up
1/4 cup oil
1 cup water
1 large tomato, chopped
1 large onion, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices scotch bonnet pepper (optional)
Salt and black pepper to taste

Method:

1.       Stir fry curry powder, onions, garlic, tomatoes, thyme and pepper in oil.

2.       Add chicken and brown (fry) for five minutes. 

3.       Finally add water, lower heat, cover and simmer for 30 minutes. 

Best served with white rice.

Rice & Peas (Jamaica Coat of Arms)

Serves 4-5

Ingredients:

1 can Red Kidney Beans (or 2 cups dry Kidney beans)

6 cups water

1 can coconut milk

2 cups of rice

1 small onion, chopped

1 clove garlic, chopped

1 chicken or vegetable bullion cube

1 sprig thyme

1 tbsp butter (optional)

1 whole scotch bonnet pepper

Salt to taste

Note:  if you are using dry kidney beans, wash and soak them in water overnight (pour off water from overnight and use fresh water for this recipe).

Method:

 1.      Drain the liquid from the can of beans (or cook the soaked beans in 1 quart of water until tender).

2.      Add the can of coconut milk and enough water to make four cups of liquid.

3.      Add onions, garlic, bullion cube, thyme and (butter) and bring to a rapid boil.

4.      Add rice and stir.

5.      Reduce heat to Medium-low.

6.      Place scotch bonnet pepper on top of liquid and cover for 20-25 minutes or until rice is tender.

7.      Rice should be shelly (not sticky).

8.      Remove scotch bonnet pepper before serving.

This recipe can also be made with Gungo (Pigeon) Peas instead of Kidney Beans.

Jamaican Jerk Chicken

Serves 4-6

Ingredients:

 1 whole chicken cut up as desired

1 lime (or lemon), halved

2 tbsp jerk seasoning

1 tbsp cooking oil

pinch of salt and pepper (optional)

Method:

1.      Rub chicken with lime/lemon (and salt)

2.      Mix jerk seasoning with oil and then rub mixture into chicken and let marinate for at least one hour (overnight for best results)

3.      Grill or bake (350 degree oven) slowly until done (about 45 minutes)

4.      Allow to sit for 10 minutes before serving

Best served with festivals (fried cornmeal and flour dumplings) or with rice and peas.

Oxtail Stew

Serves 4

Ingredients:

1/3 cups butter beans (or 1 can butter beans)

1 tbsp vegetable oil

 3-4 lb beef oxtails

 3 garlic cloves - peeled & crushed

1 medium yellow onion - peeled & diced

1 medium tomato – diced

2 cups beef (or vegetable) stock

2 cups water

2 tbsp freshly ground allspice

1-2 tbsp browning

Salt to taste

Black pepper - freshly ground

Hot pepper sauce - to taste

Method:

1. Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain. (IF USING CANNED BEANS, OPEN AND DRAIN WATER OFF, RINSE LIGHTLY AND SET ASIDE)

2. Coat oxtails in browning and brown well in the oil.

3. Place the oxtails in a 6-quart stovetop casserole.

4. Add the garlic, onion and tomato.

5. Add the beef stock and remaining water so it just covers the contents of the pot.

6. Add the allspice, salt and pepper.

7. Cover and simmer for approximately 3½ hours, adding the drained beans after 1½ hours.

8. Stir occasionally.

NOTE:      Remove the lid during the last hour of cooking if you want a thicker sauce.   Be careful the pot does not dry out.  Season with salt, pepper and hot pepper sauce sauce.  

Curry Goat

Serves 4

Ingredients:

1 lb boneless goat mutton (or lamb) cut into 1” cubes

2 tbsp cooking oil

2 large onions, peeled and finely sliced

2 tsp allspice (ground)

2 cups stock, consommé or bouillon

1 tbsp wine vinegar

2 tbsp curry power

¼ bay leaf

2 dashes scotch bonnet pepper sauce

2 potatoes, cubed

Salt and black pepper to taste

Pinch cayenne pepper

Method:

1.       Brown meat quickly in oil

2.       Remove, then cook onion in oil until soft but not brown

3.       Stir in curry powder and allspice.

4.       Add stock, vinegar, salt and cayenne.

5.       Add potatoes.

6.       Return meat to pan and simmer slowly for about 2 hours.

7.       Add bay leaf the last half hour of cooking.

8.       Just before serving, stir in scotch bonnet sauce.

Best served with boiled/steamed white rice.