MACKEREL RUNDOWN RECIPE
INGREDIENTS:
1 cup of coconut rundown (see traditional Jamaican coconut rundown recipe)
1 cup water
2 lbs pickled boneless mackerel
1 large onion, chopped
3 stalks scallion, chopped
3 tomatoes, chopped
1 level teaspoon dried time leaves
1 Scotch Bonnet pepper (keep whole to get the best flavor, then remove after cooking or use a third of a pepper chopped finely without the seeds)
Process
Soak the mackerel in water overnight to remove the salt. If the mackerel is still very salty, boil in a pot of water for about 20 minutes. Drain the mackerel and cut it into small pieces.
Add the mackerel to the rundown, cover and cook for about 14 minutes on medium heat. Add the onion, garlic, tomatoes, scallion, scotch bonnet pepper and thyme. Stir in all ingredients. Lower the heat and simmer for 10 more minutes.
Best served with boiled green bananas, yam, cassava, sweet potatoes and cassava dumplings.
Jamaican Coconut Rundown Recipe
Coconut Rundown Ingredients
1/2 oz onion
1/2 oz garlic
1/2 cup coconut milk, unsweetened
1 branch thyme
2 oz assortment of fresh bell pepper
Salt and pepper to taste
Optional: 1/2 oz country pepper (similar to a bell pepper but hotter)
Coconut Rundown Instructions
1. Sauté onions and garlic and peppers
2. Add thyme; pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)
3. Add coconut milk and simmer
4. Add country pepper and season with salt and pepper to taste
INGREDIENTS:
Serves: 4
2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Salt
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.
Best served with white rice.
NOTE: This is a very spicy dish!!!!
SIMPLE RICE AND PEAS RECIPE
INGREDIENTS:
Serves: 4-5
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
This recipes can also be made using other peas.
ACKEE AND SALTFISH (COD) RECIPE
Ackee and saltfish is Jamaica's national dish. This recipe is Americanized but still delivers great taste.
INGREDIENTS:
Serves: 4
1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper
Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.
Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.
Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.
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.
CURRY CHICKEN RECIPE
INGREDIENTS:
Serves: 4
2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Salt
Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.
Best served with white rice.
NOTE: This is a very spicy dish!!!!
Traditional Stewed Peas
Preparation Time: 15 minutes
Cooking Time: 1 hours
Serves: 5
INGREDIENTS
- 12 cups water
- 250 grams pig's tail
- 500 grams beef
- 2 stalks escallion
- 1 sprig thyme
- 1/2 tsp. salt
- 11/2 cups GRACE COCONUT MILK
- 2 cups GRACE RED KIDNEY BEANS IN BRINE
METHOD
- In a pot with water, cook pig's tail and beef until tender.
- Make spinners and add to pot with seasonings, coconut milk and red kidney beans
- Simmer until flavours are blended and stew is of thick consistency.
TO SERVE
Serve with rice or green bananas.
- 8 chicken drumsticks, skinned or skinless
- 3 tbs olive oil
- Juice of 1/2 lemon
- 4 tsp Grace/walkerswood Jerk Seasoning Hot
- 2 tbs soy sauce
- 1 tbs honey
- 2 tbl water
- 3 tsp granulated sugar
Score the flesh of the chicken and place in a shallow dish.
Mix together the remaining ingredients and pour over the chicken. Marinate for at least 2 hours, turning occasionally.
Place the chicken on the grill for 20-25 minutes turning frequently, basting with any remaining marinade until cooked.
Makes 4 servings.
INGREDIENTS:
Serves: 4 - 6
1 lb Callaloo or Spinach
12 Okras
12 cups water
1/2 lb salt beef
1/2 lb shin of beef
4 Cups water
1 Can of coconut milk
1/2 lb Yellow Yam (peeled)
Crushed escallion
Sliced hot peppers
Black pepper
Wash the callaloo then chop finely. Boil in water with the salt beef and shin of beef until beef is tender, usually about 2 hours. Add the coconut milk, yam, okras, escallion, hot peppers, and black pepper. Add water if necessary. Simmer for 30 minutes. Soup should be thick in consistency.