Bajan Cou Cou
Cou Cou is known as polenta in Italy or Caribbean polen
- The version with okra is widely known in Barbados.
Cornmeal or polenta used in this dish is also used for
porridge (pap) or dumpling or festival.
Ingredients
12 thinly sliced okra
3 1/2 Cups water
1 Cup cornmeal
1 Teaspoon salt
1 Tablespoon butter
Method
In a large pan bring
to boil the water and salt
Add okra and cook for 10 minutes
In a bowl combine 1 cup water with cornmeal until
smooth
Add this mixture to pan with boiling water constantly stir
ring
Continue to stir and add remaining water
Reduce heat to low, cook for 5-10 minutes until thicken
Stir occasionally. Cooked when waxy and formed
To serve spoon into a ramekin leave to stand for a mi
nute or two then invert onto a plate. Top with a knob of
butter. Eat Cou Cou with fresh fish or salt fish or callalou or stew dishes.
Soursop Juice
Ingredients
1 Ripe Sour Sop
1 Tin Condensed Milk
Pinch Nutmeg
1 teaspoon Vanilla
½ teaspoon Lime Juice
3 Cups Water
Method
Remove the skin from Sour Sop and remove the seeds.
Add to the blender 1 cup Sour Sop pulp and 3 cups of Water.
Blend Sour Sop together to make a thick drink.
Sweeten with a tin Condensed Milk (optional granulated sugar to taste).
Add Nutmeg and Vanilla.
Pumpkin Soup
Ingredient
2 tablespoon buter or margarine
3 tablespoon flour
2 cups milk
1 yellow onion finely chopped
1lb boiled pured pumpkin
1 teaspoon sugar, salt and black pepper to taste
Method
Melt butter and fry onion in a medium to large pan
Add flour, salt, pepper, sugar and cook well
Add milk slowly, stirring into butter and flour mix
Stir until smooth and thicken
Combine pured pumpkin into mixture
Simmer for 10 minutes. Add chopped coriander and serve hot.
Fried Okra
Ingredients
1 lb Okra
1/2 Cornmeal
1/2 Flour
2 Eggs
1/2 Cup Cooking Oil
Pinch Salt and all purpose seasoning
Method
Wash okra, drained and dry
Mix cornmeal, flour, salt, all purpose seasoning and set aside
Beat the eggs in a bowl
Dip Okra in egg mixture then coat in cornmeal mixture
Heat cooking Oil and fry Okras without puncturing them until brown
Drain on kitchen roll
Sprinkle with salt as required and eat hot
Ghanaian Jollof Rice
Ingredients
Serves 6
2 Large yellow onion finely chopped
1/2 Cups vegetable cooking oil plus 2 table spoonful
14 Fresh tomatoes diced or 2 cans (396g) chopped tomatoes
6ozs Tomato paste (1 tube 170g)
2-3 Slices scotch bonnett pepper
2 teaspoon Curry powder
1 teaspoon Garlic powder
1 teaspoon Ginger powder
1/2 teaspoon Mixed dry herbs
3 Chicken or vegetable stock cubes crushed
2 1/2 Cups long grain rice
1 Cup frozen mixed vegetable
1 1/2 Cup water (359ml)
Method
Blend in food processor the onions, with the 2 tablespoons of oil and put in a bowl.
Put the chopped tomatoes, paste and pepper into food processer and pulse until smooth. Transfer to mixing bowl.
Heat the 1/2 cup of oil in a large to medium pot and add the paste.
Cook until water has evaporated and it start to brown.
Stir in the tomato paste solution and add the curry, garlic, ginger power dried herbs and crushed stock cubes.
Cook for 20-30 minutes stirring occasionally until reduced by half and colour deepen.
Add the rice, mixed vegetable and water.
Bring to the boil.
Cover pot, reduce heat and simmer for 30 minutes or until the rice is cooked and or the liquid has been absorbed.
Jerk Chicken
Ingredients
1 Whole Chicken cut into 6 quarters or 6 quarter potion .
6 Clovers of Garlic finely chopped or make into a paste.
2 Teaspoon Pimento Seeds
1/2 Teaspoon Grated Nutmeg
1/2 Teaspoon Grated Mace
1 Teaspoon Salt
1 Teaspoon Sugar
4 Sprigs Fresh Thyme
1 Teaspoon Black Pepper
1 Bunch Scallion/spring Onion (finely chopped)
2 Yellow Onion grated
2 Scotch Bonnet Peppers (Chilli) finlely chopped
2 Tablespoon Cooking Oli
Method
Wash chicken pieces in lemon/lime juice and drain to dry
Rub in the Garlic
Grind the Pimento Seeds and blend all the Seasonings in a food processor. .
Pour blended Seasonings over chicken and rub it in well. Leave to marinate over night or for at least 2 hours.
Light barbecue .
With skin side down cook until cook turning regularly.
Alternatively fry chicken pieces until brown and place in an oven dish. Pour over remaining marinate and cook in oven.
Can use Levi Roots Reggae Reggae to season and
marinate the chicken.
Curried Goat
Goat meat known as mutton is wildly eaten in the West Indies particularly as Curried Goat for party celebrations. If a whole Goat is brought save the head, feet and offal to use to make Manish Water.
Ingredients
2 lbs Mutton
2 Scallion/Spring Onions
1 Large Yellow Onion grated
2 Cloves Garlic
1 Teaspoon Salt
3 Slices Scotch Bonnet or chilli Pepper (optional)
2 Tablespoon Curry Powder
2-4 Tablespoon Cooking Oil
2 Cups Water
1 lb Potato peeled and dice (optional)
1 Teaspoon Turmeric
2 Tablespoon All Purpose Seasoning
3 Sprigs of Thyme
Method
Use the above ingrediencies to marinate meat and leave over night or for 30 minutes.
Scrape off seasoning and set asde.
Put Oil in a large pan, heat and fry until brown.
Add water and simmer for approximately 30 minutes for each pound of meat or cook until meat is soft. Add more water if required.
After an hour, return seasonings.
Add potatoes 30 minutes before ready and allow to cook
Add flour or gravy power to thicken sauce.
Serve hot with white Rice or Provisions.
Ingredients
One measure Lime Juice
Two measures (1 Syrup) and (1Granulated Sugar)
Three measures Rum
Four measures Water
Few Pimento Seeds
Method
Mix all ingredients together thoroughly and serve with crush ice and with a slice of lime and lemon.
Ginger Beer
Ginger beer is a favourite refreshing Jamaican beverage that tastes good and it’s good for your health! Flavour intensity increases the longer it is stored. If you prefer a milder flavour, just add water and or ice. Better still, for a really refreshing drink mix it with soda water in individual glasses when serving. It tastes good on its own but to enhance add rum, more sugar to sweeten. Serve over ice, which dilutes the potency and sweetness as it cools.
Ingredients
1lb Fresh Root Ginger
10 cups Hot Water
3-5 Whole Cloves
1 tablespoon Cream of Tartar
1/3 cup Freshly squeezed Lime Juice
1 1/3 to 1 1/2 cups of Granulated Sugar
2 tablespoon Rum (optional)
Method
- Pound or use food processor to blend fresh ginger in batches with hot water and pour mixture in large bowl.
2. Add cloves and cream of tartar to mixture and steep overnight in fridge (or for at least four hours, if making same day).
3. Using a fine strainer (or one with a cheesecloth) to strain the steeped ginger beer into another bowl.
4. Add lime juice, sugar and, if using, rum to add to ginger beer stir in.
5. Pour into a large bottle and store in fridge.
Serve over ice and garnish with lemon, lime and or mint.
|
8oz 4oz 8oz 3 2 4oz 1 teasp 1 teasp ½ teasp 4oz
| Banana Bread
Ingredients Plain Flour Margarine or butter White or brown Sugar Ripe bananas mashed and pureed Eggs Sour milk or Yogurt Bicarbonate Soda Vanilla Essence Salt Chopped Nuts (optional) Pinch of spices cinnamon, nutmeg, mixed all spice, rum
Method Cream the butter and the sugar together Add egg. Add the mashed bananas Add the Sour milk or Yogurt Fold in the Plain Flour Mix in the remaining ingredients
Divide into 2 greased and floured loaf tins. Bake in middle of oven at gas mark 3/4 or at 350*C for 1 hour or until skewer come out clean. Turn out onto wire cooling rack. Note the riper the bananas the better the flavour. To get sour milk, add a couple of teaspoon of lemon juice or vinegar and allow to stand for 20 minutes. |
Fried Dumplings
Fried dumplings are traditionally called Johnny Cakes, because in slavery times in Jamaica these they were packed and taken on long journeys. Today Fried Dumpling are usually served with breakfast dishes like Callaloo and Ackee and Saltfish.
Ingredients
2 cupsplain flour
1 tspSalt
3 tspBaking powder
3 TbspButter or margarine
3/4 cupCold water
1/2 cup Cooking oil
Method
- Combine flour, salt and baking powder in a bowl
2. Blend butter into dry ingredients with hands or mixer until crumbly
3. Add water, a little at a time, to dry ingredients until dough holds together (you may not need all the water). Sprinkle with more flour if dough is too wet.
4. Knead dough until smooth; do not over knead. Place in fridge for 15 minutes
5. Shape dough into 10 to 12 small balls (enough to fit in palm)
6. Pour cooking oil into frying pan and set cooker to medium high
7. Place dumplings into pan when oil is sizzling
8. As each side browns continually turn dumplings until all sides are brown and
dumplings are light and fluffy
Ackee and Salt Fish
Fried Dumplings
Fried dumplings are traditionally called Johnny Cakes, because in slavery times in Jamaica these they were packed and taken on long journeys. Today Fried Dumpling are usually served with breakfast dishes like Callaloo and Ackee and Saltfish.
Ingredients
2 cupsplain flour
1 tspSalt
3 tspBaking powder
3 TbspButter or margarine
3/4 cupCold water
1/2 cup Cooking oil
Method
- Combine flour, salt and baking powder in a bowl
2. Blend butter into dry ingredients with hands or mixer until crumbly
3. Add water, a little at a time, to dry ingredients until dough holds together (you may not need all the water). Sprinkle with more flour if dough is too wet.
4. Knead dough until smooth; do not over knead. Place in fridge for 15 minutes
5. Shape dough into 10 to 12 small balls (enough to fit in palm)
6. Pour cooking oil into frying pan and set cooker to medium high
7. Place dumplings into pan when oil is sizzling
8. As each side browns continually turn dumplings until all sides are brown and
dumplings are light and fluffy
Ackee and Salt Fish
h.
r
d
Festival Ingredients 1cup Cornmeal 1cup Plain Flour 2 Teaspoon Baking Powder 1 Tablespoon Sugar 1/2 Teaspoon Salt 1 Beaten Egg Ice Water to mix with and Oil to fry
Method Mix above ingrediencies together, then add enough ice water to make a soft dough that is firm enough to enable then to be make into spindle shape. Knead for a few minutes. Divide dough into 6 potions. Roll portion into 6×2 inches length making middle flat. Fry in deep hot oil, turning until golden brown. Drain on paper towel. Serve hot.
Ackee and Salt Fish
Fresh Ackee is known to be poisonous and although grown throughout most of the West Indies Islands it is mainly eaten only in Jamaica.
Ingredients
1lb Salt Fish
24 Fresh Ackees or 2 tin (cooked Ackee)
1 Large Yellow Onion chopped
1/2 Red, Green, Yellow sweet pepper
2-3 Slices Scotch Bonnet Pepper
3 Diced Fresh Tomatoes or 1 tinned Tomatoes
1-2 Stalk Spring Onions or Scallions
4 Sprigs of Thyme
3 tablespoon cooking Oil
Method
Soak Salt Fish overnight in cold water
On the day of cooking, pour off the soaking water and add fresh cold water to fish. Bring this to boil for 10 minutes. Cool. When cool remove skin, bones, flake fish into pieces and set aside.
Alternatively, cut up about a pound of streaky beacon fried and set aside.
If using fresh Ackees prepare by removing pegs from pods, then remove the seeds, the pink string and cook in salt water for 20 minutes. Drain.
If using tinned Ackee, open, drained and set aside.
Put oil in pan, place on cooker and heat. Add onions, spring onions, peppers and fry until brown.
Add to this mixture prepared ackee, salt fish and alternative beacon. Mixed together and saute to heat through for 15 minutes.
Add thyme and all purpose seasons to taste.
Serve hot with fried dumplings, festival, provision and or rice/peas.
Jamaica Macreal Run Down
Run Down is refered to as “Dip and Fall Back”
Ingredients
2 lbs Salted/Pickled Mackerel
2 Medium Coconuts
8 cups Water
1 medium yellow Onion, sliced
3 cloves Garlic, chopped
1 medium tomato, chopped
2 stalks scallion/green spring onion, chopped
3 slices of scotch bonnet pepper
1 tsp dried Thyme
Prep Mackerel (to reduce salt)
1. Remove the bones from Mackeral
2. Cut fish into 2-inch to 3-inch pieces and place in bowl
3. Pour boiling water over fish until covered; let sit for a half hour or leave overnight to soak away salt
4. Drain water and set fish aside
Make Coconut Milk
1. Remove flesh from coconuts and cut into small pieces
2. Using blender, in four batches, puree coconut with 8 cups of water
3. Use strainer to remove and squeeze coconut from water
Rundown
1. Pour coconut milk into saucepan and bring to boil
2. Stir milk using Medium-High heat until it reduces to a thick custard and oil is visible on top
3. Add onion, garlic, tomato, scallion, scotch bonnet pepper and thyme to pan and stir
4. Sautee seasonings in coconut custard until onions are transparent
5. Add fish, skin side down, to pan and cover with sauce
6. Turn heat to low and simmer for about 10 minutes until fish is cooked
Best served hot with boiled green bananas, boiled dumplings but is also good with other provions such as yam and sweet potatoes. Can also be eaten with fried dumpling or festival.
If tin coconut milk is used it will taste a little sweet and more runny but if fresh coconut is used to make the milk when simmer it will be thick like custard and taste is better. You can also used fresh maceral or other salted fish such as salted/smoked herring, cod and or haddock.
Sweet Potato Pudding
Hell a top, Hell a bottom, Hallelujah in the middle!
Ingredients
2 lbs Jamaican Sweet Potato, grated
1/2 lb Yam grated 1 Cup Brown Sugar
1/2 Cup Plain Flour
1/2 cup Cornmeal (optional)
1/2 Tin Evaporated Milk
5 Cups Coconut Milk (2 fresh Coconut)
1/2 cup Raisins (optional)
1 Tablespoon Cinnamon
1 Teaspoon ground Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1 Teaspoon Salt (or to taste)
1 oz. melted Unsalted Butter
2 Teaspoons Vanilla Extract
2 Tablespoon Rum or Brandy (optional)
Method
Preheat oven to 350F
Grate potatoes and yam by hand and place in large mixing bowl or grate using a food processor.
Mix the milk, spices, salt, butter and vanilla together in a jug.
To make the surface soft, safe some of the milk solution for the top.
Add the remaining ingrediencies to the bowl and mixed together with the milk solution until smooth.
Pour mixture into greased dutch pot or 9 inch baking tin. Let it stand for 15 minutes.
Bake at 350F oven for about 3/4 hour then add the remaining milk solution and leave it to bake for another 3/4 hour or until when knife is inserted into centre it comes out “clean”.
When it’s baked the top will still be soft, but under the surface it should feel firm.
Slice and serve from the baking pan, especially when warm.
Price £1
Designed & Handcrafted by PatsyMarie
GemMoJess DesignaCard
Tel: 07983638308