Feel free to post all your JA/West Indian recipes or any other recipe you would like to share here.

Hopefully we can get a good collection going

The recipe that started it all

From JALOVE:

Honey's Coconut Curried chicken_ crockpot style


1 cut up fryer or 1 package of boneless skinless chicken breast,( whichever you prefer)
carrots, potatoes, tomatoes, bell peppers ( or whatever veggies u like)
2 tbsps of Blue Mountain curry powder ( more if you like spicey)
1 tbsp of hot pepper sauce ( i used red hot)
1 can of coconut milk
1 can of chicken broth
salt and pepper to taste




spray bottom of crock pot with non stick cooking spray

arrange veggies in bottom of crockpot

lightly brown chicken on both sides before placing into crock pot on top of veggies

whisk together, curry powder, chicken broth, coconut milk, salt,pepper and hot pepper sauce

pour mixture into crock pot over chicken, cook in crock pot 4-5 hours, if your cooking a cut up fryer this may take longer, to cook, if your cooking boneless, breast may only take 2-3 hours


serve over jasmine rice.


jasmine rice


1 3/4 cup of water
1 tbsp of butter
salt


if you want your rice creamier and sticking with the west indian theme, add one cup of water and 3/4 of coconut milk and cook. rice will taste wonderful, with no coconut taste whatsoever.

Take some meat......pork, chicken, steak, beef stew meat....cook it till it's brown.
Cut up some veggies, any kind you like, we tend to use tomatoes, onions, green peppers. Throw them in the pan.
Add some ketsup, a little soy sauce, and some water. Cover everything.
Boil it till almost all the water disappears, leaving a gravy.
Pour over rice.

If using oxtail or goat, boil it for hours and keep replacing the liquids. Add the veggies in the last 30 minutes or so.

Andre seems to cook nearly every kind of meat there is just like this.

flour
salt
water
onions
green pepper
salt fish

Mix together, make into patties, and fry till golden brown.

Saltfish fritters are my favorite.

JG thats brown stewing...as soon as i get out of my lazy mood i will add to the list..oh wait i have a short one

SHRIMP IN COCONUT SAUCE..this is my own recipe

shrimp deveined and washed..i like the raw one's not pre cooked
cut up 1 large onion add to a pan with butter let onions cook
add a little thyme, tomato, pepper, blk pepper, salt to taste
let shrimp cook until color change
then add 1/2 can coconut milk and let simmer
can serve hot or room temp

best with rice or pasta..

enjoy

Here's a link to several Jamaican recipes. Enjoy!

http://www.jamaicans.com/cooking/index.htm

EGGPLANT STUFFED PEPPERS

1 lg Eggplant, peeled and cut into bite-size pieces
2 tbs Olive Oil
3 Garlic cloves, minced
1 c Italian bread crumbs
A Pinch of Basil
1/2 c Parmesan Cheese, grated
1/2 lb Mozzarella cheese, sliced
4 Red peppers, cut in half lengthwise, seeded and parboiled
Salt and Pepper to taste
Parsley
Marinara Sauce

Saute pieces of eggplant in the oil with the minced garlic until the eggplant is very soft, about 30 minutes ought to do it. If it starts to stick, add a few drops of water to the pan. Stir in the bread crumbs until are moistened. Sprinkle with basil and add the grated cheese, pepper and parsley. Fill parboiled peppers halfway with the eggplant mixture and put a slice of mozzarella in each center. Cover with more of the eggplant mixture. Place in baking pan with 1/2 cup water and bake at 350 degrees for 1 hour.
Sprinkle top with fresh Romano and Parmesan cheeses; top with Marinara Sauce.

Anyone have a receipe for curried MONGOOSE?

Maybe in this book?:

http://www.myhomekitchen.tv/cookbooks/Hill...s%20(humor).pdf

wah !!!!

Mi see dis ere an haffi deh same reaction

 Recipe for Sorrel Drink
Sorrel is a plant which grows on trees and is picked between November and December. 

If you live outside of Jamaica, you can purchase dried sorrel in Jamaican and West Indian food stores.


Ingredients:
1 lb Sorrel sepals
8 cups water
Sugar (sweeten to taste)
1 1/2 ozs. Ginger (cleaned and crushed)
6 Whole Cloves
2 teaspoons Allspice
2 teaspoons Cinamon (to your taste)
White Rum (to your taste)
Wine (Optional)

Method:

Thoroughly wash the sorrel sepals and place in a deep container.

Add crushed ginger, cloves, allspice and cinamon to the sorrel.

Boil water and immediately pour over sorrel mixture. Cover mixture and let steep for 24 hours.

Strain and sweeten to taste. Add rum and wine (optional).

Keep in refrigerator until ready to serve.

Serve with ice and enjoy!

another good link to Jamaican dishes:

http://www.jamaican-recipes.com/

Never tried this, but it sounded interesting.

Ackee Dip





INGREDIENTS :

2 Cups boiled ackee
2 ½ tbsps grated cheddar cheese
2 table spoons onion
½ tsp lemon juice
Salt and hot pepper to taste
Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

Mash ackee
Combine and mix with other ingredients
Chill in the refrigerator for 2-3 hours before serve
Serve on Jamaican crackers or crumpets.

Peanut Porridge

½ cup raw peanut

1 cup oatmeal

1 tbsp. Flour

1 tbsp Cormmeal

Sweetened Condensed Milk

Evaporated Milk

A pinch of nutmeg

3 drops of Vanilla Flavoring

½ tsp Salt


Method:

Put the peanuts into an electric blender and blend the peanut until it is almost smooth. Remove the peanut from the blender and put it in a bowl.

Put the oatmeal into the blender, blend until the oatmeal becomes a powder. Combine the oatmeal, peanut, flour, and cornmeal into a pan. Add enough water to the mixture to make a liquid paste. Remember the flour and the oatmeal will give the porridge enough body to thicken it.

Bring water to boil in a pot, and then slowly pour the liquid paste into the boiling water. Add the salt to the pot. Keep stirring the pot, for ten minutes, to make sure that the flour does not get lumpy. Turn the fire to medium and place the pot cover onto the pot, slightly cocked to one side to allow the steam to escape; this prevents the porridge from boiling over.

Wait ten minutes and then stir the porridge again. Turn the fire down to low. Add vanilla flavoring and nutmeg. Add evaporated milk, and sweetened condensed milk to taste. Stir the porridge some more and then turn off the fire allow the porridge to cool and then pour into a bowl. Serve with bread, or just by itself.

With the sorrel drink we have made it before but never made sorrel wine. What kind of wine would you add? Red label? Any red wine?

Yaads..red label and rum

Yeah that is what I figured. Is there any substitute for the red label if we can't get any?

hmmm...nope..just use rum

u guys are the bomb..RG won't know what hit him when he comes and my kids will be pleased too...YAYYYY mama is cooking!!!

You'll have to let us know how things turn out.

Heres my two cents for the day

CORN PUDDING

INGREDIENTS

• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 1 (15.25 ounce) can whole kernel corn
• 2 (14.75 ounce) cans cream-style corn

DIRECTIONS

1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
3. Bake for 1 hour.

Coco Bread


Ingredients
2 packets of yeast
1 teaspoon sugar
2 fl oz of warm water
1.5 teaspoon salt
6 fl oz warm milk
1 lightly beaten egg
3 cups white flour
4 oz melted butter


Directions

1. Dissolve the yeast and sugar in the water, then add in the milk, salt and egg while stirring.
2. Pour half of the flour and stir. Then slowly add flour to the mixture until it becomes stiff. Knead the dough for about 10 minutes until smooth. In a clean bowl, add oil and roll the dough in it until coated.
3. Cover the dough with a damp towel and let it rise for 1 hour. Cut the dough into 10 pieces and roll each piece out. Brush each rolled piece of dough with melted butter and fold it in half. Brush dough with more butter on and fold it again.
4. Place the folded dough pieces on a well-greased cookie sheet and pre heat the oven to 425 degrees and place a pan filled with water on the bottom rack.
5. Bake the coco bread for about 15 minutes or until golden brown.

I feel the same way. My husband isn't Jamaican but as soon as we're together again I am sure going to be dishing up some of these recipes. My mouth started watering just reading a few of them...

Thanks!

Gizzada



Ingredients for filling:

1 cup Water

1 ½ cups Grated Coconut

1 ½ lb. Brown Sugar

¼ tsp. Grated Nutmeg

1 oz. Butter

Method:

Boil water and sugar together on low heat to make syrup. Add the grated coconut and other ingredients, except butter, to the syrup and allow boiling for 15 minutes. Stir the ingredients with a fork every now and then.

Add butter and stir ingredients to cook for another 6 minutes or until butter is not visible in the filling. Allow the filling to cool.

Ingredients for pastry:

2 cups Flour

Ice water

1 tsp. Shortening

1 tbsp. Butter

½ tsp. Salt



Sift flour and salt together. Cut in butter and shortening and add water to make dough. After making dough, place it in a plastic wrapping and keep the dough in the fridge for half an hour.

Remove the dough from the fridge and use a rolling pin to roll dough on a cutting board to a ¼ inch thickness. Flour the board first.

Using an 8-oz drinking glass, you can cut circles in the dough. Or use a cookie cutter to make the size of the pieces you desire. Pinch around the circled pieces of dough in a uniform pattern; this will give the decorated effect. You pinch the dough to make a holder for the filling.

Remove the dough pieces for the filling and place on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes. And then add the filling to the baked dough. Bake the gizzadas for another 20 minutes.

Allow to cool, and Presto!

Here is a way to cheat on this treat.
Buy the small pie shells (2" or 3") from the grocery store…and just add the coconut filling to the shells and bake them for 45 minutes at 350 degrees F.

JALove...is that corn pudding recipe the type of pudding you would eat at Christmas time. I don't know the name of the pudding, we just call it Christmas pudding If it isn't the same do you have a good recipe for Christmas pudding?

yup we make it for thanksgiving and christmas its yummy, now after cookin for awhile my aunt stirs hers up then lets it cook more...why i dont know.

ja...Girl u got it going on!! If the way to a man's heart is through his stomach, u must have had the boys beating at your door LOL
ur hubby better be glad his metabolism is high cuz all this cooking sounds like u AND your family be doing would have me big as a house!!

For sure sunny girl.. even if it turn out to be a hot mess when I do it.. i will keep ya'll posted
I will start out w/ the crock pot coconut chicken to build up my confidence Heehee

Anyone have a receipe for BUN'up pizza...let me give Sunnyja a call.

I am def gonna try this. I love cocobread, but they dont sell it around here. Now I just need to figure out where to get yeast from. Where they sell that.

I think you could find yeast at any grocery store. Check in the baking supplies area, around the baking powder, flour, sugar and those types of things. I know I have bought it at our local store before and I have seen it numerous places. It is one of those things you probably don't pay attention to til you need it and lo and behold there it is.

you feel me! My waistband is getting tighter and tighter from just reading these.

in any grocery store some are in the cold section by the cheese and stuff in a packet resembling oodles of noodles seasonin packet or on shelf in the baking section

hahahahahhahahaha

Making cocobread is not an easy task. My dad sad it took him years to get it right. His dad use to make it all the time.

OMG... ...OMG ........Sus, you've made my day. That is so FUNnYYYYYYYYY. You know when Sunny sees this she's going to TUMP mi dung.

OXTAIL RECIPE

INGREDIENTS:

Serves: 4

2 lbs. (1 kg.) oxtail
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
2 cans of broad beans
Salt

Brown oxtail in oil. Add 4 cups of water and boil until tender. Add water if necessary. Add tomatoes, onions, garlic, thyme and hot pepper and salt. Stir for a few minutes. Let simmer until thick. Add remaining water and broad beans. Lower heat, cover and simmer again for 10 minutes.

Best served with rice and peas

((BUMP))

Since I know your on your way here Honey here's a good link for crockpot recipes.


Crockpot Recipes:

http://southernfood.about.com/library/crock/blcpidx.htm

Anyone here from Belize? I went on a trip there once and there was something delicious that was kind of like a solid corn tamale. Does anyone know what it's called and how to make it?

One of these, maybe?

No, it wasn't any of those. You know Hormel beef tamales? It was the size and shape of one of those only it didn't have any kind of filling inside. It was just made completely out of that outer portion stuff.

Belize has a lot of Spanish influence. You might want to post this in one of the Spanish forums.

I'll ask around here as we have Priests in Belize and see if I can come up with the answer for you. No promises.

It wasn't a Johnny Cake was it?

I LOVE YOU ALL!!!
I will begin with the first recipe TODAY!!!

We have been on a huge food kick lately. Must be a fall thing!

Was it a FryJack?

FryJacks (Belize)


INGREDIENTS:

* 2 Cups Flour
* 1/4 Cup Shortening
* 1 tsp Baking Powder
* About 3/8 Cup Water
* 1/4 tsp Salt

METHOD / DIRECTIONS:

1. 1. Mix dry ingredients well.
2. Cut in shortening with a fork until it disappears.
3. Add water & knead until you have dough. (Add water, one tsp at a time, if it's too dry.) Cover & allow to rest for 10 minutes.
4. Cut into six equal pieces and knead each piece until you can make a nice round ball.
5. Form the dough into an apple turnover shape (triangular) and fry in fairly deep fat until they brown and puff up.