Sweet Jamaica
Ackee & Salt-Fish Recipe
1/2 lb Saltfish (dried, salted codfish)
12 fresh ackees or 1 (drained) can of tinned ackees
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chilli pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme:
Preparation
Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt)
Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
Chop the onion, sweet pepper, chilli pepper and tomato.
Remove the fish from water and allow to cool.
Remove all of bones and skin then flake the flesh of the fish.
Cooking Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 minutes.
Add the tomatoes and flaked fish and stir-fry for another 10 minutes
Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee
12 fresh ackees or 1 (drained) can of tinned ackees
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chilli pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme:
Preparation
Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt)
Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender).
Chop the onion, sweet pepper, chilli pepper and tomato.
Remove the fish from water and allow to cool.
Remove all of bones and skin then flake the flesh of the fish.
Cooking Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 minutes.
Add the tomatoes and flaked fish and stir-fry for another 10 minutes
Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee
Mackerel Run Dung Recipe
2lb salted mackerel
1 tin of coconut milk (or make your own fresh)
1 cup water
1 onion
3 scallion
2 tomatoes
A few sprigs of thyme (about 4 or 5)
3 garlic cloves, vinegar, black pepper and salt to taste (generally about 1 or 2 teaspoons of each)
Preparation
Soak mackerel in water overnight, changing water regularly
Boil the mackerel for 15 minutes then allow to cool
Remove the mackerel heads (optional) and bones then cut the fish in to small pieces
Chop the onion, scallion, tomato and garlic
Combine the coconut milk and water in a saucepan, bring to the boil then turn the heat down to simmer.
Add mackerel then simmer for 15 minutes
Add onion, scallion, tomato, garlic and thyme, cook for 10 minutes more.
If sauce is still watery, mix 1 tablespoon of flour in 1/4 cup of water and stir in to the mixture.
1 tin of coconut milk (or make your own fresh)
1 cup water
1 onion
3 scallion
2 tomatoes
A few sprigs of thyme (about 4 or 5)
3 garlic cloves, vinegar, black pepper and salt to taste (generally about 1 or 2 teaspoons of each)
Preparation
Soak mackerel in water overnight, changing water regularly
Boil the mackerel for 15 minutes then allow to cool
Remove the mackerel heads (optional) and bones then cut the fish in to small pieces
Chop the onion, scallion, tomato and garlic
Combine the coconut milk and water in a saucepan, bring to the boil then turn the heat down to simmer.
Add mackerel then simmer for 15 minutes
Add onion, scallion, tomato, garlic and thyme, cook for 10 minutes more.
If sauce is still watery, mix 1 tablespoon of flour in 1/4 cup of water and stir in to the mixture.
Rice & Peas Recipe
3 cups of rice
1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
3 Scallion (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
Preparation
If you are using fresh peas then wash these
Pour on three cups of water and leave to soak overnight (nb - there is no need to do this if you are using tinned peas)
Crush the garlic and add to seven cups of boiling water
If you are using fresh peas add them now and boil for 45 minutes.
You can test to see if the peas are cooked by crushing them against the lid of the pot.
(If they crush easily, you are ready to move on to the next step)
NB - If you are using tinned peas jest add them to the pot and move straight on to the next step.
Add your coconut milk, rice, salt, black pepper and thyme to the mix.
Crush the scallion (do not chop) and add this.
Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).
The Rice and Peas is now ready to serve
1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
3 Scallion (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
Preparation
If you are using fresh peas then wash these
Pour on three cups of water and leave to soak overnight (nb - there is no need to do this if you are using tinned peas)
Crush the garlic and add to seven cups of boiling water
If you are using fresh peas add them now and boil for 45 minutes.
You can test to see if the peas are cooked by crushing them against the lid of the pot.
(If they crush easily, you are ready to move on to the next step)
NB - If you are using tinned peas jest add them to the pot and move straight on to the next step.
Add your coconut milk, rice, salt, black pepper and thyme to the mix.
Crush the scallion (do not chop) and add this.
Also add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).
The Rice and Peas is now ready to serve
Red Peas Soup
3 cups of kidney beans, soaked overnight in water or 2 tins of canned beans
1 1/2 litres of water
2 regular onions
2 scallion (spring onions may be used as a substitute)
2 carrots
2 teaspoons of dried thyme
1 hot pepper (ideally scotch bonnet)
1 teaspoon salt
1 teaspoon black pepper (ground)
1/2 lb potatoes
1/2 lb yam
1/2 cup coconut milk
Preparation
Flour, water and a pinch of salt to make dough for spinners
If you are using fresh, dried kidney beans then soak them in water overnight.
Place the beans (including the water they were stored / soaked in) in a large saucepan and add the water.
If you are using meat then add the meat at this stage too.
Let simmer for one hour.
Cooking Chop the hot pepper, potatoes, onions, scallion, yam and carrots in to small pieces
Mix flour and a pinch of salt with water until it has the consistency of dough.
Pinch off a small amount of the dough and roll it in your hands to make a "spinner".
Add the spinner to the pot, repeat until you run out of dough.
Add the rest of the ingredients
Let simmer for one more hour.
1 1/2 litres of water
2 regular onions
2 scallion (spring onions may be used as a substitute)
2 carrots
2 teaspoons of dried thyme
1 hot pepper (ideally scotch bonnet)
1 teaspoon salt
1 teaspoon black pepper (ground)
1/2 lb potatoes
1/2 lb yam
1/2 cup coconut milk
Preparation
Flour, water and a pinch of salt to make dough for spinners
If you are using fresh, dried kidney beans then soak them in water overnight.
Place the beans (including the water they were stored / soaked in) in a large saucepan and add the water.
If you are using meat then add the meat at this stage too.
Let simmer for one hour.
Cooking Chop the hot pepper, potatoes, onions, scallion, yam and carrots in to small pieces
Mix flour and a pinch of salt with water until it has the consistency of dough.
Pinch off a small amount of the dough and roll it in your hands to make a "spinner".
Add the spinner to the pot, repeat until you run out of dough.
Add the rest of the ingredients
Let simmer for one more hour.