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Recipes from: 50 Favorite Jamaican Recipes Taste the Island Essentials. Island Syndicate Holdings - An Island Print House Book. Kindle Edition.

Ackee and Saltfish

Ingredients:

1/2 lb salted codfish (substitute with bacalao or pollock)

2 - 20 oz. cans Ackee

3 medium white onions

1 large tomato, diced

2 cloves garlic, finely chopped

1/4 of a scotch bonnet pepper, seeded & finely chopped

1/2 green bell pepper, chopped

1/2 teaspoon dried thyme

Black pepper, to taste

2 tablespoon cooking oil

1. In a medium pot, cover codfish with fresh water and boil on medium high heat for 10 minutes to remove salt content.

2. Pour water off fish and scrape off and remove any skin and bones. Flake loosely into bite sized bits. Taste to ensure that the fish isn't too salty. If it is, add fresh water and boil for another 5 minutes. Repeat as necessary.

3. In a large frying pan over medium heat, pour the cooking oil and sauté the onions, garlic, and peppers until soft (about 2 minutes).

4. Stir in the diced tomatoes and reduce heat to low heat.

5. Add flakes of codfish and the dried thyme, and gently stir to incorporate.

6. Drain the ackee and add it to the pan. Allow to warm through, stirring very gently to avoid breaking up the ackee.

7. Sprinkle black pepper lightly over the entire contents of the pan. Serve with fried or boiled dumplings, boiled green bananas and fried ripe plantains.

Callaloo and Saltfish (Saltfish and Cabbage)

Ingredients:

1/2 lb salted codfish (substitute with bacalao or pollock)

3/4 lb fresh callaloo or cabbage, washed & shredded or 19 oz. can of callaloo

1 medium onion, chopped

2 cloves garlic, chopped

4 scallions, chopped

1/2 teaspoon black pepper

3 tablespoon butter (can substitute with coconut oil)

1/2 of a scotch bonnet pepper, seeded & finely chopped

1 bell pepper, seeded & chopped

1 tomato, chopped

1 teaspoon dried thyme

Salt to taste

6 slices bacon (optional)

1. In a medium pot, cover codfish with fresh water and boil on medium high heat for 10 minutes to remove salt content.

3. Place a Dutch pot (Dutch oven) or other large deep pan over medium heat for a few minutes. When hot, add butter and allow it to melt completely. Add the onion, garlic, scallions, black pepper, bell pepper, scotch bonnet pepper, and thyme. Stir to mix together. Sauté for about 3 minutes until softened.

4. Stir in the codfish and continue to sauté for another 5 minutes.

5. Finally add the callaloo or cabbage, tomatoes, and half a cup of water. Cover the pot, turn the heat to medium low and allow to cook down for 15 minutes. Serve hot with green bananas and ground provisions.

Saltfish Fritters

Ingredients:

1/2 lb salted codfish (substitute with bacalao or pollock)

1 cup all-purpose flour

1 medium tomato , chopped

1 teaspoon baking powder

2 teaspoon black pepper

2 green onions (scallions), chopped

Vegetable oil, for frying

1. In a medium pot, cover codfish with fresh water and boil on medium high heat for 10 minutes to remove salt content.

3. Place the fish in a large bowl and add the tomato and green onions to the bowl, mixing well.

4. Add flour, baking powder, black pepper, and a half cup of water. Stir until everything is combined.

5. Add vegetable oil to a large, heavy skillet to about 1/4 inch deep over medium heat. When the oil is hot, use large cooking spoon to drop scoops of batter into the skillet to form fritters.

6. Fry each side for about 5 minutes or until the edges are golden brown. Place crispy fitters on paper towels t allow the oil to drain. Serve hot.

Ripe Banana Fritters

Ingredients:

3 ripe bananas, mashed

1 egg

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup brown sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 cup milk

Oil, for frying

Powdered sugar or whipped cream, to serve

1. In a large bowl, whisk the egg lightly then add sugar, vanilla, cinnamon, and nutmeg.

2. Add the mashed bananas and combine, then add the flour and baking powder. Mix well.

3. Slowly add up to half of a cup of milk, stirring until the consistency of the batter is slightly firmer than pancake batter.

4. Spray or pour a thin layer of oil into a frying pan on medium heat. When the oil is hot, use a large spoon to drop scoops of batter into the pan.

5. When the edges begin to brown (1 to 2 minutes), flip them and continue to fry until they're golden and crispy on both sides.

6. Remove the fritters and place them on paper towels to allow the oil to drain. Serve the fritters hot with a sprinkling of powdered sugar or some whipped cream.

Cornmeal Porridge

Ingredients:

1 cup fine yellow cornmeal

1/4 cup milk or coconut milk

1/2 cup sweetened condensed milk, or to taste

2 tablespoons brown sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 bay leaf

1. In a large saucepan over high heat bring 4 cups of water to a boil.

2. While waiting for the water to boil, pour the cornmeal into a bowl. Add enough water to moisten the cornmeal, and then mix it well with a spoon.

3. Once the water is boiling, reduce the heat to medium and slowly pour the cornmeal mixture into the pot while stirring with a wooden spoon. Add the bay leaf and stir constantly until large bubbles appear. Reduce the heat to low, cover and let simmer for about 20 minutes stirring occasionally.

4. Stir in all remaining ingredients except nutmeg, adding condensed milk to taste. Turn heat off and allow to cool slightly before serving. Sprinkle grated nutmeg over finished bowls for garnish.

Green Banana / Green Plantain Porridge

Ingredients:

3 green (unripe) bananas or 2 green plantains, peeled & chopped

1/4 cup milk

1/2 cup sweetened condensed milk, or to taste

4 tablespoons brown sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1. To peel green bananas or plantains, was then cut the tips off and run slits down the length of the banana. Pull back the skin along the incision and peel it away.

2. In a large saucepan over high heat, bring four and a half cups of water to a boil.

3. Blend he bananas and a half of a cup of water until completely smooth.

4. Reduce heat to medium high, carefully pour the banana mixture into the boiling water and stir constantly for 3 minutes. Reduce the heat to a simmer and use a slotted spoon to fish out any lumps.

5. Allow porridge to simmer for 15 - 20 minutes, stirring occasionally.

6. Stir in all remaining ingredients except nutmeg, adding condensed milk to taste. Turn heat off and allow to cool slightly before serving. Sprinkle grated nutmeg over finished bowls for garnish.