jamaican food_ 10 delicious din - cherie - ann darby

8/10/2019 Jamaican Food_ 10 Delicious Din - Cherie - Ann Darby

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Table of Contents

TRODUCTION

KEE AND SALTFISH

OWN STEW CHICKEN

RRIED GOAT

COVEITCHED FISH

H TEA

MAICAN OXTAIL

RK CHICKEN / JERK PORK

CE AND PEAS

EAMED FISH

EW PEAS

NTACT ME



Introduction

maican cuisine is revered all over the world because its bold tastes and vibrant hues are

omparable to any other fare.

maica’s national motto “Out of Many One People,” serves as a guide for both the diversity of

maican people, as well as an indication of how that cultural diversity has impacted the way

maicans cook and eat. The Africans who were brought to Jamaica during slavery vastly influen

maican cooking, as well as East Indian and Chinese settlers who came to the island as indentur

rkers after slavery was abolished. The Spanish who first conquered the island in the 1500s,

lowed by the English and other European settlers also held influence over Jamaican customs a

sine.

ch – is one word that comes to mind, from ackee and saltfish to savory jerk flavors, when cooktimally Jamaican food is an experience.

this book there are ten delicious traditional Jamaican recipes that can be used for dinner, or an

me you need some spice in your life.

ok from the heart and enjoy.

e Love!



Ackee and Saltfish

kee and Saltfish is the Jamaican national dish. Ackee should only be cooked if it is ripe (open

own) and the black seed is removed. Eating unripe ackee, or consuming the seed can lead to

kness or fatality; however, buying canned ackee can save you from having to worry about that

pecially if you do not live in an area where the ackee tree grows. Many Jamaicans traditionallykee for breakfast, but it can be eaten at any time of day and serves as a tasty substitute for meat

otch bonnet pepper is used in many Jamaican recipes. It should be handled carefully when use

oking, avoid contact with eyes and use gloves when cutting if necessary.

What you’ll need: Ackee (12 fresh or 1 can), Saltfish/ Codfish (1/2 a pound), Small on

opped (1), Scallion chopped (1 stalk), Tomato (1 whole), Garlic Cloves Chopped (2), Scotch

nnet pepper chopped and seeds removed – optional (Half of 1), Salt & black Pepper to season

nola oil (1 tbsp.)

1. Put codfish to soak, best to do this overnight, then remove the skin. After codfish is

soaked for about 8 hours, place in pot and boil for 20 minutes.

2. If using fresh ackees clean and gut properly removing the black seed and removing a

pink lining.

3. Boil fresh ackees for 20 minutes and drain, if you using canned ackees simply drain

4. Let boiled codfish cool for a few minutes, then remove any bones, flake any skin tha

may be on the fish.5. Heat the oil in a frying pan.

6. Add ackee, onion, Scallion, tomato, garlic, scotch bonnet pepper to pan, add salt an

pepper to season. Let this sauté for about five minutes.

7. Add codfish to the mix and sauté together on low heat for about two minutes to blen

flavors together.

8. Enjoy with traditional Jamaican, fried dumplings also known as Johnny cakes, and

boiled green bananas.

eds about 3-4



Brown Stew Chicken

own stew chicken is a delicious chicken dish, and an excellent substitute for jerk chicken if yo

t a fan of pepper. The blend of bold and sweet ingredients gives brown stew chicken a distinct

te. The gravy that is made here will be mouthwatering and complementary with rice and peas,

ed plantains. The key thing to do in this recipe is to let the chicken “brown” before you let it st

kes sense right?

What you’ll need: Chicken cut into small pieces (whole), browning sauce – Maggi

owning works well (4 tbsp.), Soy Sauce (2 tsp.), Chicken Broth OR Water (2 cups), Sugar (1 t

tchup (2 tbsp.), Garlic cloves chopped (3), Onion chopped (2 whole), Scotch bonnet pepper

opped and seeds removed (1 half), Carrots chopped (2.), Scallion chopped (1 stalk), Salt (2 ts

ack Pepper (1/2 tsp.), Oil (2 tbsp.)

1. Prep chicken by cleaning, cutting into small pieces and seasoning with salt, pepper,

sugar.

2. Add oil to pan and heat.3. Add chicken. Let chicken brown for about five minutes, turn as needed.

4. Add onions, garlic, pepper, carrots, scallion to pan and stir-fry.

5. Add chicken broth, or water, then mix in browning, soy sauce, ketchup

6. Let chicken simmer on medium to low heat, stir occasionally until chicken is cooked

eds 4-6



Curried Goat

urry goat” is one of the dishes that was influenced by the East Indian population who came to

maica after slavery was abolished in 1834. Curried goat is a special dish for most Jamaicans.

maican party is complete without curried goat, and in many cases mannish water, which is a ty

up made from the goat’s parts, including the head of the goat. Finding goat could prove difficul

pending on your location, but if you are in a major city chances are you can find it at a local W

dian supermarket or grocery. Curried goat is served traditionally with white rice.

What you’ll need: Goat Meat (2 pounds), Potatoes peeled and cubed (1 pound), West In

rry powder (3 tbsp.) Sazon seasoning salt or similar (1 tbsp.), Onion chopped (1 whole), Garl

ves chopped (2), Water or Stock (2 cups), Scallion chopped (2 stalks), Hot pepper sauce –

tional (1 tsp.), Fresh Thyme (2 sprigs), Salt (2 tsp.), Oil (2 tbsp.).

1. Season the meat with curry powder, seasoning salt, salt, pepper, and let marinate

overnight in the refrigerator. It is important to let the seasoning sink into the goat me

the best flavor.2. Add oil to pot, when hot add goat, let the meat fry for a few minutes until it is brown

3. After a few minutes add the water/ stock, and let simmer.

4. Add more hot water if needed to keep meat tender.

5. Add onion, garlic, scallion and thyme.

6. Add potatoes last so they do not become too soft.

7. Let this cook until meat is tender – which could be two hours or longer.

eds about 4



Escoveitched Fish

coveithched fish is enjoyed often all over Jamaica since fish is easily accessible to most peop

e vinegar gives the fish an acidic flavor that is complemented by the peppers, carrots and onio

erall, escoveitched fish can be a very colorful dish. In Jamaica different types of fish are used

ok this dish, however suggestions for the type of fish to use are snapper, tilapia, or king fish. T

ipe includes cho cho, which is a green oval-shaped fruit found in Jamaica, since it can be diff

find in some locations it is optional in this recipe. The red and green peppers, carrots, cho cho

ions in this dish should be julienned – cut into thin strips.

What you’ll need: Red snapper, or comparable fish (2), Vinegar (1 cup), Water (1/2 cu

d pepper julienned (1), Green pepper julienned (1), Onions julienned (2 medium), Carrots

ienned (1 cup), Cho Cho julienned (1), Scotch bonnet pepper chopped and seeds removed (1)

rlic clove chopped (1), Flour (1/4 cup), Sugar (1/2 tsp.), Canola oil (1/4 cup), Salt (1 tsp.), B

pper (1 tsp.), Lime (1).

1. Prep fish by de-scaling and cleaning, squeeze limewater over fish to clean.2. Dry fish and season with salt, pepper and sugar, let seasoning soak in if possible.

3. Dust the fish with flour to fry.

4. Add oil to frying pan, when hot enough add fish for frying.

5. In separate pot boil vinegar, water, and a dash of salt and pepper to taste.

6. After water comes to a boil, add remaining peppers, carrots, cho cho, onions.

7. When fish is fried pour vinegar mix over the fish.

8. Let fish rest at room temperature for at least an hour before eating for maximum flav

9. Serve with fried plantains, Johnny cakes, or Jamaican fried bammy.

eds 2-4



Fish Tea

maican fish tea can be described as a light soup using select vegetables and seasonings. The

ished product should be a spicy, delightful fish broth that is low in calories, yet high is flavor

trients. Some suggestions for the type of fish to use are snapper, which is a popular fish in Jam

oking, herring, or sprat.

What you’ll need: Fish (1 large or a few small), Water (12 cups), Large onion diced (1rlic cloves diced (2), Thyme (2 sprigs), Scallions (3 stalks), Potatoes cubed (5), Scotch bonn

pper chopped and seeds removed (1), Cho Cho chopped (2), Carrots chopped (2), Sazon seas

t or comparable (2 tsp.), Salt (1 and ½ tsp.), Black Pepper (1 tsp.)

1. Clean and descale fish.

2. Bring water to a boil in a large pot and add fish.

3. Let the fish simmer for about 30 minutes.

4. Strain the fish from water.

5. Put the remaining ingredients into a fresh pot with water (12 cups), stir and let simm6. After fish has cooled, pick apart the flesh from the bones.

7. Put the fleshy parts in the pot with other ingredients and let simmer until the potatoes

tender.

eds a few



Jamaican Oxtail

tail is a favorite meat in Jamaican cooking. Oxtail is a suitable dish for a Sunday, or any day th

u have time to give it proper attention because it can take some time to get the meat tender, how

hen cooked to its full potential it is exquisite!

hen cooking oxtail, like brown stew chicken, first you will “brown” the oxtail, then let it stew

wn with all the seasonings and vegetables, lastly you will add the beans so that they do notconstruct. Like many Jamaica recipes, it is usually ideal if you are able to pre-season the meat

ve it to soak in the refrigerator overnight. Oxtail will take two hours or longer to cook, you’ll

ow it’s ready when the meat is scrumptiously soft, and falling off the bone.

What you’ll need: Oxtail (2 pounds), Grace butter beans or comparable brand (1 tin), W

cups), Soy sauce (2 tbsp.), Ketchup (1 tbsp.), Browning sauce – Maggi or comparable (2 tbsp

zon seasoning salt or comparable (1 tsp.), Large onion chopped (1), Garlic cloves chopped (2

esh thyme (2 sprigs), Scallions chopped (2), 1 Scotch bonnet pepper cut and seeds removed O

. of hot pepper sauce – (Optional.), Salt (1 tsp.), Black Pepper (1 tsp.) Oil (1 tbsp.)

1. Season oxtail with salt, pepper, seasoning salt, soy sauce, browning sauce.

2. Heat pan with oil and put oxtail to fry for about 10 minutes, turning sides at least on

between, add onions and garlic.

3. When meat has browned, turn down heat a bit and add water.

4. Mix in ketchup, add thyme, scallions, and scotch bonnet pepper/ pepper sauce.

5. Let the mixture simmer, stirring occasionally, and tipping additional hot water over

if necessary.

6. Add butter beans last.

7. Complement with fried plantains and rice and peas!

eds about 5



Jerk Chicken / Jerk Pork

maican jerk chicken and jerk pork are arguably the most famous Jamaican foods. In Jamaica, je

asoned with a special blend of seasoning and spices and then grilled to seal in the flavor, but th

an easy way for you to make jerk chicken or pork in your home. In this recipe you can either m

memade jerk sauce or find a jerk marinade in the West Indian section of your local supermarke

you decide to make your own jerk sauce you’ll need: Ground Jamamento/ Allspice (3 tsp.), Scallion Stalks finely chopped (2), Scotch bonnet pepper finely chopp

, Large Onion diced (1), Thyme leaves crushed (1 tsp.), Garlic cloves chopped (3), Sugar (1

tmeg (1/2 tsp.), Cinnamon (1 tsp.), Ginger grated (1 tsp.), Your choice of seasoning salt (1/2 t

lt (1 tsp.), Black Pepper (1/2 a tsp.) Soy sauce (1 tbsp.), Oil (2 tbsp.).

What you’ll need: Whole Chicken (1) OR Pork (4 lbs.), Jerk sauce (At least 3 tbsp.), L

ion chopped, Garlic cloves chopped (4), Salt (1 tsp.), Black Pepper (1 tsp.).

you’d like to buy Jamaican jerk sauce one of the best ones is the WalkersWood Jamaican jerk

uce, similar brands will also work.

1. If you are making your own sauce use a blender or food processor to smooth ingredi

into the sauce.

2. Cut up meat appropriately.

3. Clean your meat, gently pat dry with a clean paper towel, then season with jerk sauc

leave meat in fridge preferably overnight to soak in the seasonings (If using store bo

sauce add garlic cloves & onions, and season meat with salt and pepper before app jerk sauce).

4. Cook on a grill for the most authentic taste, turning sides occasionally so each side

browns equally.

5. If you’re not able to grill bake in an oven until the meat’s skin is somewhat crisp.

6. When meat is cooked, you may chop into finer pieces for authenticity.

icken feeds 5-6

rk feeds 4--5



Rice and Peas

ce and Peas is a staple dish in every Jamaican home. It is an excellent side dish to go with jerk

cken, oxtail, brown stew chicken, or whatever your heart desires. Part of what makes the flav

maican rice and peas so original is the blend between the coconut milk and the other natural sp

maicans sometimes use gungo peas for rice and peas. You can use gungo peas if available or re

dney beans. You can use coconut milk, or creamed coconut.

What you’ll need: Rice (2 cups), Water (About 3 and ¼ cups), Coconut milk (half a tin

lf a bar of creamed coconut (should measure a little less than 1 cup), Garlic clove chopped,

allion stalk chopped, Salt (2 tsp.), Black pepper (1 tsp.), Sprig of thyme (1).

1. If you’re using dried peas wash and soak for two hours, then put in pot to boil for an

additional half and hour.

2. If using canned peas drain, leaving about ¾ of a cup of the liquid from the can to add pot.

3. In a small Dutch pot or similar pot add water, coconut milk, liquid from peas if used

and pepper then stir.

4. Add garlic, scallion, and thyme and let boil for two minutes.

5. Add rice and let boil for an additional few minutes.

6. Turn rice to low heat and let cook for about 30 minutes, or until rice is done.

eds 4-6.

eat with a hearty gravy!



Steamed Fish

maican steamed fish is the perfect recipe dinner recipe for a day when you’re in the mood for a

ht, nutritious meal. Enjoy steamed fish with Jamaican water crackers for true authenticity.

What you’ll need: Fish (two large or a few small), Tomatoes chopped (2), Onions chop

, Scallion stalks chopped (2), Carrot chopped (1), Celery stalks chopped (2), Thyme sprigs (2

kras (5), Garlic clove chopped (1), Hot pepper sauce (1 tbsp.), Large green bell pepper chopp, Large red bell pepper chopped (1), Fish stock or water (1 a cup), Seasoning salt (1 tbsp.), B

vegetable oil (2 tbsp.), Salt and black pepper to taste.

1. Prep fish by cleaning, de-scaling.

2. Season fish with seasoning salt, salt and black pepper to your taste.

3. In a large skillet sauté garlic and onions briefly in butter or oil.

4. Add tomatoes, scallions, celery, carrots, thyme, bell peppers, and hot pepper sauce

the pot and stir fry the mixture.

5. Add the fish stock or water (1/2 a cup) and allow vegetables to cook.6. When your vegetable mixture is cooked add fish to your pot and an additional (1/2 c

water).

7. Put okras over the fish.

8. Spoon the vegetable mixture over fish (repeat a few times), let the mixture simmer

lidless until it is cooked, turning sides as needed (about 10 minutes).



Stew Peas

e of the most delightful foods in Jamaican stew peas is the small dumpling in the stew; these a

erred to as “spinners,” in Jamaica. This thick stew is the perfect hearty dish for a rainy or cold

y.

nce the meat that is used in Jamaican Stew Peas is rather salty, salt is optional here. You can

ually get the salted pork tail cut up at your local West Indian grocery.

u can decide how much of each type of meat you’d like in the stew peas, the guideline set here

out ½ a pound to 1 pound.

What you’ll need: Salted pig’s tail cut up (1 pound to ½ a pound), Salt beef or ham (1 p

½ a pound), Stew beef (1 pound to ½ a pound), Coconut milk (1 tin), Red peas (1 tin drained O

d ½ cups of dried peas soaked overnight), Scallion stalks chopped (2), Large onion chopped (

rlic cloves chopped (2), Thyme sprigs (2), Hot pepper sauce (1 tbsp.), Pimento berries (1 tsp

lt to taste – Optional (1 tsp.), Black pepper (I tbsp.), Flour (2 cups) Water 5 cups.

ow to make the ‘spinner’ dumplings: To make the spinners you will need fl

ough water to stiffen your dough and just a bit of salt to taste. Take a small clump of dough in y

nds, wet dough with a little water and roll the dough back and forth in the palm of your hands u

u have a fine thin dumpling.

1. Begin prep by soaking peas overnight (if using dried peas), if using canned peas the

no need to soak.2. Soak the meat overnight, or for a few hours in a large pot water to get rid of excess

3. Throw away water that the meat was soaking in and add new water (about 5 cups).

4. In a large pot let the meat simmer for about 2 hours, or pressure cook for a shorter ti

add beans, if they are canned beans add them later so they do not become too soft.

5. Add the coconut milk, thyme, garlic, onions, scallions, hot pepper sauce, pimento an

salt and pepper to taste.

6. Drop in the spinners.

7. Let simmer until done, you should have a nice thick stew that will be lovely with wh

rice, and perhaps some plantains on the side.

eds 5-6



Contact Me

ope you enjoy these recipes. I’d love to hear about how your Jamaican cooking turned out. Re

t to me and tag me in photos of your Jamaican cooking on Twitter @Cheried876.

essings and Love!

jamaican food_ 10 delicious din - cherie - ann darby

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