Rice and Peas 1 1/2 c Dried red kidney beans, Soaked overnight 1 Clove garlic, crushed 1 tsp. Salt 1/2 c Unsweetened coconut milk 2 Scallions, chopped 2 Sprigs fresh thyme 1/2 Whole Scotch Bonnet Pepper 1/2 tsp. Black pepper 2 c Long-grain white rice Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. the beans and the three cups liquid to the pot  (if there's not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, scotch bonnet pepper, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir it with a fork. x = to taste     Escoveitched Fish Recommended: King Fish, Snapper, Jack, Cutlass, Sprats, Goat Fish 3 lbs. fish sliced in 1/2 thick slices 4 teaspoons black pepper & 4 teaspoons of salt combined 2 or 3 limes or lemons 1/2 scotch bonnet pepper cut in strips or 1/2 teaspoon dried Tabasco pepper 2 cups cane or malt vinegar (white or brown) 1/2 cup oil for frying 1 teaspoon pimento seeds or whole allspice 2 large onions sliced 1/2 teaspoon whole black pepper grains Wash fish thoroughly in water to which juice of the limes or lemons has been added.  Dry thoroughly. When absolutely dry, coat the fish both sides with the combined salt and black pepper  and set aside on paper towels Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp.  Set fish aside in a deep Pyrex dish or other bowl. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds,  whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool.  Pour over fish and leave steeping overnight. NOTE: If Sprats or Goat Fish are used, do not slice.   .    Cassava Bread INGREDIENTS: 1 cup fresh cassava meal 2 Tbsps. counter flour 1 tsp. baking powder 1 Tbs. sugar 1 Tbs. vegetable oil 1/3 cup milk 1 Tbs. lime juice 1 egg METHOD: 1. Mix together all the dry ingredients then add egg and milk to produce a thick batter. Stir in oil and lime juice. 2. Pour one half of batter into well greased non-stick frying pan. 3. Cook on moderate heat for about 5 minutes 4. Turn and cook for a further 5 minutes Cooking time: 10 min Serves: 8   Cornmeal Porridge   INGREDIENTS: 4 cups water 1 cup cornmeal ? tsp. salt ? tsp. vanilla ? tsp. nutmeg ? tsp. cinnamon METHOD: 1. Put two cups water in saucepan to boil with salt, vanilla, nutmeg and cinnamon. 2. Mix cornmeal with the other two cups of cold water and pour gradually into boiling water in saucepan and stir. 3. Keep stirring until mixture is smooth. Lower heat and allow porridge to simmer until cornmeal is cooked. Cooking time: 30 min Serves: 6  Green Banana Porridge INGREDIENTS: 4 cups water 6 green bananas (medium size) Salt and pepper to taste METHOD: 1. Put 2 cups water in saucepan to boil. 2. Peel bananas and blend with two cups of water and salt .until the desired consistency is reached Cooking time: 25 min Serves: 6  Jamaica Ginger & Apple Drink You might not want to buy store bought drinks after trying these homemade ones. INGREDIENTS: 6 apples, washed, cored, cut in small pieces 1 cup grated ginger 10 cups water 1 cup granulated sugar METHOD: 1. Bring the water to boil in a large pot. 2. Add the apples and ginger, boil for 15 minutes or until the apples are tender. 3. Remove from heat and cool. 4. Strain through a sieve or cheesecloth. Sweeten to taste. Serve over crushed ice. Serves 4-6  Jamaican Christmas Cake INGREDIENTS: 6 ounces or 1.5 cup flour 8 ounces margarine or butter 8 ounces sugar 4 eggs 1 pound raisins 1 teaspoon cinnamon ? teaspoon mixed spice ? teaspoon salt 4 ounces mixed peel 4 ounces cherries ? pound prunes (chopped) 1 cup wine 1 teaspoon baking powder 1 teaspoon vanilla finely grated rind of 1 lime/lemon 2 tablespoons browning METHOD: Cream butter, sugar and browning until soft and fluffy. Sieve all dry ingredients together. Beat eggs, sherry and brandy together. Add egg mixture to creamed butter and sugar. Add fruits. Add flour and fold in. Do no over-beat when mixing. Bake at 350F for 1 1/2 hours. Yield: 9' round cake.    Batter-Fried Plantains Plaintains are a firm, large banana that is sometimes called a 'cooking banana'. INGREDIENTS: 2 to 3 tablespoons of milk 1 Egg 1 Tablespoon of brown sugar 6 Tablespoons of all purpose flour Pinch of salt Corn oil for frying 1 Large or 2 medium ripe plantains (with almost black skin), peeled and cut diagonally into 1/2 inch thick slices METHOD: Mix milk, egg, sugar, flour, and salt until smooth. Heat oil in large skillet over medium heat. Dip each plantain slice into batter, then drop into oil. Fry until browned, about 2 minutes on each side. Drain on paper towel. Serve warm or at room temperature.    Banana Bread INGREDIENTS: 1/3 cup butter ? cup granulated sugar 1 tsp. vanilla 1 egg 2 ripe bananas ? cup raisins 2 cups flour 3 tsp baking powder salt ? tsp. nutmeg METHOD: 1. Preheat oven to 350?F. 2. Cream butter and sugar, add well beaten egg and vanilla. Mash ripe bananas 3. Sift flour, baking powder, salt and nutmeg, adding alternately with mashed bananas 4. Add raisins. Mixture should drop easily off a spoon 5. Add a little milk if too stiff 6. Scrape into a greased loaf pan and bake at 350?F until golden brown and skewer inserted comes out clean Cooking time: 40 min Serves: 8    Ackee and Saltfish Ackee and saltfish is Jamaica's national dish. While this recipe has been "Americanized", it still delivers tasty results. INGREDIENTS: 1 Can of Ackee, drained ? lb boneless salt cod 2 tablespoons butter 2 onions, sliced 1 sprig thyme 4 thin slices scotch bonnet pepper 1 small tomato, chopped 1 sweet pepper chopped Black pepper METHOD: Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut into small pieces. Heat oil and butter in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, cod and green peppers. Stir for a few minutes. Then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper. Best served with bammies, roast breadfruit, dumplings, or fried plantains.    Island Red Snapper INGREDIENTS: 1 lb. fillet of fresh red snapper 2 green peppers, cut into medium sized pieces 3 cloves garlic, minced 2 tbsps. olive oil 1 Spanish onion, chopped 1 tbsp. hot pepper sauce METHOD: Cut red snapper fillets into 1 inch cubes. In a large frying pan, combine olive oil, garlic, green pepper, and onion. Saut? for 5-8 minutes over a medium hot flame. Add hot pepper sauce into sizzling pan. Add red snapper to mixture, and stir until coated well. Cover and cook for approximately 5-6 minutes. Stir and cook for another 5-6 minutes. Serve over white rice or pasta. Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish. Serve with a fresh tossed green salad.    Chicken Soup INGREDIENTS: 2 lbs chicken 2 cloves minced garlic 1 chocho chopped small 1 med.carrot chopped 1 stalk escallion 2 sprigs thyme 1 hot pepper salt dumplings METHOD: 1. Clean and marinate chicken in desired spices overnight or for 3-4 hours 2. Boil in water with chopped chocho, carrots, and minced garlic 3. Cook for 30 min and add water if needed 4. Add remaining ingredients and simmer another 30 min Cooking time: 1 hr Serves: 6    Fish Soup INGREDIENTS: 1 lb fish 3 stalk escallion 1 small sweet potato 1/2 teaspoon anise seed 3 cloves garlic 4 sprig thyme 1 scotch bonnet 1 green banana 1/2 chopped green pepper 1 onion chopped 1 sliced carrot dumplings METHOD: 1. In a large pot boil fish with garlic for 1 hour. 2. Do not stir but check occasionally to ensure there is enough water. 3. Remove fish from water to cool down. 4. Add to the pot of water banana, dumpling, and potato. 5. Discard bone from the fish and add fish to the pot. 6. Add seasonings and boil for another hour. 7. Stir often and mash the potato. Cooking time: 2- 2 ? hrs Serves: 8  Red Pea Soup INGREDIENTS: 1 lb spiced lamb or goat 1 lb stewing beef cubed 2 cups kidney beans, dried 4 qt water 4 small potatoes peeled and cubed ? cup coconut milk -- optional 1 onions chopped 2 green onions chopped 1 Sprig fresh thyme salt, black, and hot pepper to taste METHOD: 1. Combine lamb, beef, and kidney bean in boiled water 2. Cook for 1 hr to 1 1/2hr or until beans are tender and begin to split open 3. Add the potatoes, coconut milk, onion, thyme and hot pepper 4. Add salt, black pepper, and hot pepper to taste. Stir the soup and allow to simmer for 1 hour Cooking time: 3 hrs Serves: 8    Corned Beef Scotch Eggs INGREDIENTS: 1 340g tin Corned Beef 4 Hard Boiled eggs Breadcrumbs Oil to deep fat fry (or bake in oven) METHOD: Season corned beef to taste (finely chopped escallion garlic and pepper to Taste). Divide corned beef in four even portions Place 1 portion of corned beef in palm of hand, make a hole in the centre and place 1 egg. Cover egg with corned beef flatten ends and shape like a barrel Dip in Oats Plain Porridge and put in refrigerator to set until ready to cook. Deep fry, cut lengthwise or across and serve Serves: 4  Roasted Breadfruit Breadfruit was brought to the Caribbean by Captain Bligh. Records indicate that 347 breadfruit trees arrived on the HMS Providence on the fifth of February, 1793, and were distributed throughout the island. Breadfruit was intended to be used as food for the slaves. INGREDIENTS: 1 breadfruit METHOD: Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner. Turn the fruit as it begins to char. The roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done. Remove the breadfruit from the fire, and cut a circle at the stem end. Scoop out the heart, and discard it. Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot.    Oxtails and Beans The combination of broad beans (also called fava beans) and spinners makes this a super-hearty recipe with that extraordinary country flavor that Jamaican foods tend to possess. You can substitute beef or veal shanks if oxtail is hard to find. INGREDIENTS: 2 pounds oxtail, jointed ? cup vegetable oil 5 cups water 2 medium tomatoes, chopped 2 medium onions, chopped 3 garlic cloves, chopped 1 sprig of thyme Salt and freshly ground black pepper ? pound canned broad beans (or cooked fresh broad beans) METHOD: Wash and dry the oxtail pieces, then brown them in the oil in a large stockpot or soup kettle. Add 4 cups of the water and bring to a boil over high heat. Reduce the heat to low and simmer until the oxtail is tender, about 1 hour. Add all the remaining ingredients except the beans and the spinners. Cook over medium heat, for 10 minutes, then add the remaining cup of water along with the beans and the spinners. Reduce the heat to low, cover, and simmer until the liquid becomes a thick gravy, about 10 minutes. Serves 4.    Sorrel Drink Sorrel ? A bushy shrub that produces red stems and chalices that is brewed by Jamaicans to make sorrel drink which is popular drink at Christmas time. INGREDIENTS: 1 pound sorrel 2-4 oz. ginger 2 quarts water sugar wine (optional) 8-12 pimento grains METHOD: Wash sorrel thoroughly, using the fingers to lift it form the water. Put into stainless steel container. Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains. Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain. Sweeten to taste and add rum to taste. Add optional wine. Service with ice cubes.    Rice and Peas INGREDIENTS: 1 ? cups Dried red kidney beans soaked overnight 2 cups long-grain white rice ? cup unsweetened coconut milk 2 scallions, chopped 2 Clove garlic, crushed 1 teaspoon thyme salt, black, and hot pepper to taste METHOD: 1. Boil the beans, garlic and salt until the beans are tender 2. Save three cups of the liquid 3. Place the beans and the three cups liquid to the pot along with the reaming ingredients 4. When it comes to a boil, add in the rice 5. Let it boil for 20 minutes and simmer when all the water has dried 6. Stir it with wooden spoon Cooking time: 2 hrs Serves: 6  Callaloo INGREDIENTS: 1 bunch fresh spinach, chopped 2 oz spiced lamb or goat, chopped 8 oz coconut milk 5 cups water 1 lg. onion, finely chopped 3 cloves garlic, minced 8 oz chopped okra 2 cloves garlic scotch bonnet to taste salt, pepper to taste METHOD: 1. Place ingredients in a large stew pot except okra spices. 2. Simmer until the spiced lamb or goat is tender then add the okra. 3. Simmer for 5 minutes and season with salt, pepper, and scotch bonnet Cooking time: 35 min Serves: 6  Jerk Seasoning (Dry) INGREDIENTS: 4 tbsp ground allspice 1 tbsp dried thyme 1 tbsp paprika 1 tsp ground red pepper 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1 crushed scotch bonnet pepper ? teaspoon black pepper METHOD: 1. Mix all ingredients and rub 1- 1? tbsp of seasoning for each pound of meat Preparation time: 10 min    Jerk Seasoning (Wet)           INGREDIENTS: 2 chopped Scotch Bonnet peppers 1 tbsp. allspice ? tsp. cinnamon powder ? tsp. nutmeg 3 cloves garlic, minced 12 stalks chopped scallions (including green tops) 3 onions, chopped 3 tbsp. salt 2 tsp. black pepper 2 sprigs thyme ? cup oil ? buckwheat honey ? cup apple cider vinegar 5 bay (pimento) leaves, crumbled (Soy Sauce (to darken) - but reduce salt, if used) METHOD: Combine first ten ingredients. If you have a mortar and pestle available, crush seasoning and spices into a pasty mixture. Add remaining ingredients and mix well. If you wish, you may use a blender: Put all ingredients in blender, run quickly on grate until ingredients are combined. Pour seasoning into jars and refrigerate until ready to use.    Jerked Chicken INGREDIENTS: 4 Chicken legs & thighs ? cup Vinagrette 2 Tbsp. Jerk seasoning (Walker's Wood, Busha Browne, Helene's, or Homemade Jerk Seasoning) METHOD: Blend the Jerk seasoning with ? vinagrette. Place the legs and thighs in a bowl. Add jerk mixture. Cover and refrigerate overnight, turning as necessary. Heat grill. Place chicken in a fry pan with the sauce. Grill, turning and basting frequently. Cooking time is approximately 30 - 40 minutes. Serve on a platter. Decorate with parsley & flaube of tropical fruit.    Jerked Lamb  w/Guava Glaze INGREDIENTS: Lamb: 1 leg of lamb or 5 lb lamb chops 2 Tbsp Walker's Wood Jerk Seasoning ? tsp salt Glaze: ? bottle (3 oz) Walker's Wood Guava Jelly 3 heads roasted garlic 2 oz white vinegar 1 tsp parsley, chopped 1 tsp cilantro, chopped METHOD: Season lamb with salt and rub Jerk Seasoning into meat. Cover and refrigerate overnight or 12 hours. Pre-heat oven and roast at 350 degrees for 45 minutes. Grill 8-10 minutes on both sides. To prepare the Glaze, combine and simmer all ingedients on stove top for 3 minutes. Slice lamb and glaze with warm sauce. Serve with mashed potatoes and your favorite vegetables.    Hot Jonkanoo Shrimp INGREDIENTS: 2 lbs jumbo shrimp 2 tsp Walker's Wood Jonkanoo Hot Pepper Sauce 1 Tbsp red wine vinegar 3 cloves garlic minced 1 lemon cut into wedges 1 bunch fresh parsley chopped fine 2 oz butter dash of salt to taste METHOD: Melt the butter in a large skillet over a low flame. Add garlic and cook lightly. Mix in vinegar, Walker's Wood Jonkanoo Hot Pepper Sauce, and shrimp. Saut? for about 1 minute. Remove and spread coated shrimp in a flat ovenproof dish. Place under a hot grill until sizzling (about 3 minutes). Garnish with parsley and lemon wedges. Serve immediately with rice.    Escovitsch Fish w/Golden Bammies INGREDIENTS: 2 Filets of fresh fish (grey or red snapper, grouper or mahi mahi) 1 cup Corn oil Salt to taste Pepper to taste 2 Scotch Bonnet Chilis (substitute habanero) 4 oz. Onions (sliced) 4 Bell peppers (sliced) 4 oz. Carrots (sliced) 1 Lime to garnish 1 Scallion to garnish METHOD: In a medium skillet, heat half of the oil over medium high heat. Add the fish, seasoned with salt and pepper and pan-fry both sides for 3 - 4 minutes. Add the remaining oil in another frying pan, add the vegetables, salt and pepper and cook for 2 minutes. Add vinegar and cook for around 5 more minutes. FOR THE BAMMIES: 2 pan fried ready bammies (homemade Cassava bread.) To serve: Set on Bammie on each plate, add fish and top it off with vegetables. Garnish with lime and scallion. This dish can be served hot or at room temperature.    Saltfish Fritters INGREDIENTS: ? lb. Salted Codfish ? lb. flour 1 medium sized onion 2 medium sized tomatoes 1 small clove garlic ? teaspoon paprika 2 stalks scallion ? teaspoon hot pepper METHOD: 1. Soak codfish in water overnight to remove excess salt 2. Dice, shred finely, and set aside 3. Chop and combine onions, garlic, scallion, hot pepper and tomatoes 4. In a skillet using a small amount of oil, fry the chopped seasoning 5. Place the codfish in a mixing bowl and add flour and cold water to make a thin batter 6. Add the fried seasoning and the paprika 7. Spoon the batter in the an oil heated skillet 8. Fry until golden brown and crisp on both sides 9. Drain on paper towels and keep in a dish in a warm oven until ready to serve Cooking time:40 min Serves: 6    Curry Chicken INGREDIENTS: 1 chicken (cut in small pieces) 1 tbsp vegetable oil 2 cloves garlic, chopped 2 scallions, chopped 1 tbsp curry powder 1 tbsp allspice 1 tsp ginger ? cup chicken broth 1 large potato diced METHOD: 1. Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger 2. Cook for a 5 minutes then add the chicken 3. Cook on medium heat for 30 minuets then add potatoes 4. Cook until potatoes are tender Cooking time: 45 Serves: 6    Curry Goat INGREDIENTS: 2 lb goat 2 large onions 1 tbsp vegetable oil 2 cloves garlic, chopped 2 scallions, chopped 2 tbsp allspice 2 tsp ginger ? cup chicken broth 1 bunch herbs 2 clove garlic chopped 2 tbsp curry powder 2 tbsp tomato ketchup salt and pepper to taste METHOD: 1. Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger 2. Cook for a 5 minutes then add the goat and remaining ingredients 3. Simmer in water for 1 ? hr until meat is tender Cooking time: 90 min Serves: 6    Oxtail Soup INGREDIENTS: 3 lb oxtails, trimmed 1 onion, sliced 1 green peppers chopped ? cup soy sauce ? cup flour 1 tomato, chopped 1 scotch bonnet pepper chopped 3 garlic clove minced 6 cup hot water 1 thyme sprig salt and pepper to taste METHOD: 1. Place oxtail's in a large bowl. Add sliced onion, green peppers, and soy sauce 2. Mix well and refrigerate at least 2 hours 3. Combine flour, salt and pepper in a bowl 4. Dip oxtail's in mixture making sure all sides are covered 5. Heat oil and fry oxtail's 6. Remove meat from pan, drain off all but 1-2 tablespoons oil 7. Add reserved onion, tomato, green pepper, scotch bonnet, and garlic to pan and saut? lightly 8. Add hot water and stir well 9. Return oxtail's to pan with thyme and cook over low heat for 1? hours Cooking time: 2 hrs Serves: 4