Jamaican Food Recipes?

Ok, so I've got the rice 'n' peas down. I can also do Jerk and stewed chicken.





I tried to do curried chicken the other day and it was really watery and a bit tasteless. Anyone got a good tried and tested recipe?





Any other good recipes are welcome too!





Thanks!Jamaican Food Recipes?
Cabbage Salad


1 Green cabbage


4 medium Carrot


6 Stalks Celery


1 Cucumber


陆 Cup Sugar


陆 Cup Vinegar


陆 Cup Oil


1 Cup boiling water


Slice cabbage into thin strips


Slice carrot into thin slices


Slice celery in to thin strips crossway


Slice cucumber into thin strips


Place all ingredients in to a container


Pour the boiling water in the container


Cover the container for 20 minutes


Drain the liquid


Serve at room temperature


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Stuffed Roast Beef


1 medium rib eye


1 small onion


2 gloves garlic


Thyme


Scallion


Crushed pimiento seeds


陆 hot scotch bonnet pepper


Pick-a-pepper sauce


Paprika


Corn starch


Soy Sauce


Ketchup


Oil


Salt %26amp; Black pepper


Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.


Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.


Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.


Let stand for a while.


Heat oil in skillet, shake excess seasoning off. Add meat.


Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.


Keep adding water until cooked.


When cooked, remove from skillet to make gravy.


Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas


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jerk seasoning


Ingredients


4 tablespoon ground allspice


1 tablespoon dried thyme


1 tablespoon paprika


1 tsp ground red pepper


1 tsp garlic powder


1 tsp onion powder


1 tsp salt


1 crushed scotch bonnet pepper


1/4 teaspoon black pepperJamaican Food Recipes?
Jamaican Curried Chicken








Ingredients








1 chicken


1/2 teasp. salt


1/2 teasp. black pepper


2 tablesp. curry powder


1 onion, coarsely chopped


3 cloves garlic, minced


1 Scotch Bonnet pepper, finely chopped (discard seeds)


2 sprigs fresh thyme leaves


2 bay leaves


1 stalk scallion or green onion, crushed


1/4 cup cooking oil


2 cups water


Method


Cut chicken in serving size pieces and wash with vinegar or lime.


Rub the first nine ingredients thoroughly into chicken, cover and marinate for 1-2 hours.


Heat oil in a deep saucepan.


Scrape off the seasonings, retain with the marinade.


Fry chicken on both sides until golden brown. Pour off the oil.


Add the seasonings, marinade and water.


Simmer until the chicken is tender and gravy reaches desired thickness.


Serve on a bed of rice or with boiled green plantains and a fresh salad











Cabbage Salad








INGREDIENTS :





1 Green cabbage


4 medium Carrot


6 Stalks Celery


1 Cucumber


陆 Cup Sugar


陆 Cup Vinegar


陆 Cup Oil


1 Cup boiling water








METHOD:





Slice cabbage into thin strips


Slice carrot into thin slices


Slice celery in to thin strips crossway


Slice cucumber into thin strips


Place all ingredients in to a container


Pour the boiling water in the container


Cover the container for 20 minutes


Drain the liquid


Serve at room temperature








Renta Pineapple Orange Drink





INGREDIENTS:





1 lb Renta Yam


1 cup fresh squeezed Orange Juice


1 cup Pineapple chopped


2 limes


陆 lb granulated sugar


2 oz ginger


2 cups of water





METHOD:





Peel and boil Renta Yam until yam is soft. Allow to cool.


Add yam to blender.


Extract the juice from the 2 limes. Add to blender.


Peel ginger and add to blender.


Add chopped pineapple to blender.


Blend together water, yam, lime juice, ginger and pineapple until smooth.


Leave to settle for 20 minutes.


Add Orange Juice.


Sweeten to taste with sugar.


Serve over ice.











enjoy
I am a former chef and worked in Jamaica at a resort and while the first girls recipe is fine, I use a thickener like potato's or chickpeas, plus I also do mine in a crockpot, you can pre-brown the chicken after dredging it in flour.





I use mostly leg quarters, brest meat is to lean and will dry out, if you use a whole chicken it is different, the leg quarters take 3-4 hours and are best for flavour and taste, plus Jamaican curry's are not as thick or gloppy as the East Indian style, but you can thicken it with starch or a flour slurry.