Authentic Jamaican Recipes By Delphine Drake

It has been a joy to continue exploring the wide world of Jamaican cooking. The authentic taste of the island foods with its delicious aroma and the taste of fresh herbs and spices excites the palate.

I watched or sometimes helped my mother prepare foods to sell on the estate to sugar cane workers. My mother started prepping foods overnight and she cooked baked and made juices. She even made her own syrup. My mother was up at 3am in the morning to start cooking and she would wake us at that time of the morning to help, that was not something I wanted to do. However, those days have prepared me for what I am doing today. I share my love of Jamaican food by making my own spices at D n V Jamaican Seasonings for others.

It is a joy to cook and to learn new recipes and to make up my own, or to hear the compliments from friends or customers telling me how delicious my spices are.

Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish. Ackee was first introduced to Jamaica and later to Haiti, Cuba, Bali, Barbados and others. It was later introduced to Florida in the United States.

The oil of the ackee arils contains many important nutrients, especially fatty acids. and stearic acids are the primary fatty acids found in the fruit. Ackee oil makes an important contribution to the diet of many Jamaicans. Ackee pods are allowed to ripen and open naturally on the tree before picking. Prior to cooking, the ackee arils are cleaned and washed. The arils are boiled for approximately 30 minutes and the water discarded.

Thank you to my nephew Everton Allen, who is a vegetarian, for his recipes.

Thank you to all my customers who visit my store every month and inquire about the cookbook.

Delphine Drake resides in Oak Park, Michigan You can reach her at 248-547-5999 Delphineallen8@gmail.com

All rights reserved Copyright © 2012 by Delphine A. Drake

This book may not be reproduced In whole or in part by any other means

Without Written Permission For more information contact:

Delphine A. Drake www.dnvjamaicanseasonings.com

Delphineallen8@gmail.com 248-547-5999

Table of ContentsTable of Contents

Curry Chicken 2

Brown Stew Chicken 4

Curry Goat 6

Jamaican Style Fried Fish 8

Brown Stew Fish 10

Stew Peas 12

Jamaican Jerk Chicken 14

Jerk Pork 16

Rice and Peas 18

Fry Ripe Plantain 20

Fried Green Plantain 22

Stuffed Roast Fish 24

Fried Dumplings 26

Saltfish and Callaloo 28

Plantain Porridge 30

Peanut Porridge 32

Vegetarian Stew 34

Curry Rice 36

Ackee and Saltfish 38

Ripe Banana Juice 40

Jamaica Juice 42

Notes 43

Curry Chicken

1 lb chicken (bone in or out)

3 tbsp Curry Powder

1 tsp black pepper

1 tsp salt

1 medium onion

1 clove garlic (minced)

1 stalk scallion

1 tsp diced ginger

1 sprig thyme

Cut chicken into small pieces then wash in vinegar/water mixture.

Drain off water mixture.

Peel and cut onion, garlic, scallion, ginger and thyme.

Mix with chicken and add curry powder salt and black pepper.

Mix together with spoon. Chicken should have curry coating.

Cover and marinate for 2 hours or overnight in refrigerator.

Cook on medium heat.

Heat 1 tsp oil in skillet when oil is hot, pour entire chicken mixture into skillet.

Cover and let cook into its own juice for 5 minutes stirring occasionally.

Peel and dice 1 small white potato and add to curry chicken.

Add 2 cups warm water and stir. Cover and cook for 30 minutes or until done and gravy is thick.

Eat over white rice

Yea mann!

Jamaican Style Fried Fish

For more information contact:Delphine A. Drake

www.dnvjamaicanseasonings.comDelphineallen8@gmail.com

248-547-5999