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

Ingredients:

6 - 8 chicken pieces (or 3 lb. of pork shoulder)

1/4 cup cooking oil, plus 1 tablespoon for marinade

4 cloves garlic

1 small onion

1 tablespoon ground allspice

1/2 teaspoon nutmeg

1/2 teaspoon ground cinnamon

2 tablespoon dried thyme

1 scotch bonnet pepper

3teaspoons salt

2 teaspoons black pepper

1.  In a large bowl, rinse the meat thoroughly under a faucet and drain.

2.  Set aside 1/4 cup oil.  To make jerk seasoning, in a blender or food processor, blend the remaining ingredients with one tablespoon of oil.

3.  Coat chicken with just enough jerk seasoning to coat, and allow to marinate in the refrigerator overnight, or at least four hours.  Set aside remaining jerk seasoning for your next batch of chicken or pork.

4.  Set oven to 350 degrees F.  Remove meat from refrigerator, lay on a greased baking pan and bake, uncovered, for approximately 45 minutes or until cooked through.  Alternatively, if you have access to a grill, grill covered turning once each side has developed a char, and splashing with Jamaican lager beer every few minutes for moisture.  Serve with festivals or rice and peas.

Ingredients:

1 whole chicken, cut into pieces

2 - 3 tablespoon butter

4 cloves garlic

1/2" piece of ginger, finely chopped

2 green bell peppers, diced

4 medium onions, chopped in large chunks

1 1/2 teaspoon salt

4 tablespoons Jamaican curry powder

4 - 6 medium potatoes, cubed

1.  In a large bowl, rinse the chicken thoroughly under a faucet and drain.  Season with salt and 3 tablespoons of curry powder.

2.  Add the butter to a large Dutch oven or deep frying pan over medium heat.  When the butter is hot, add a tablespoon of curry powder to release the curry essence.

3.  Add the chicken and allow to brown for about 2 minutes on each side until completely browned.

4.  Add the garlic, ginger, bell peppers and onions, then sauté stirring gently until they are soft and lightly browned.  Reduce the heat to low, cover and simmer for about 15 minutes, until all of the chicken is cooked through.

5.  Add the potatoes and continue to simmer until they are fork tender.  Serve with rice or rice and peas.

Crust Ingredients:

3 cups all-purpose flour

3 cubes vegetable bouillon

4 tablespoons turmeric powder

2 teaspoons brown sugar

1 teaspoons salt

3/4 cup cold butter

1/3 cup cold water

Filling Ingredients:

4 green onions (scallions), chopped

2 scotch bonnet peppers, seeded & chopped

1 medium yellow onion, chopped

1 teaspoon garlic, minced

1/4 cup vegetable oil

1 lb. ground beef

1/4 cup bread crumbs

3 tablespoons ketchup

3 cubes vegetable bouillon

2 teaspoons onion powder

2 teaspoons paprika

2 teaspoons salt

2 teaspoons dried thyme

1 teaspoon black pepper

1 teaspoon ground allspice (pimento)

1 cup water

For the Crust:

1.  In a large bowl, combine flour, bouillon, turmeric, sugar, and salt, the incorporate cold butter using a fork or your fingers, until the mixture develops a crumb-like texture.  Add cold water a splash at a time while mixing, just until the mixture becomes a firm dough.  Do not overwork.  Wrap in plastic and refrigerate for at least one hour.

For the Filling:

2.  Add vegetable oil to a large, deep frying pan over high heat.  When oil is hot, add green onions, peppers, onion and garlic.  Stir until the onions are translucent, about 2 minutes.

3.  Add ground beef and continue to stir until browned through.  Reduce heat to low and add breadcrumbs, ketchup, bouillon, onion powder, paprika, salt, dried thyme, black pepper, and allspice.  Stir well until incorporated, then add a cup of water and allow to simmer for about 15 minutes until the liquid has reduced to a gravy.

Assembly:

4.  Remove the dough from the refrigerator.  On a floured surface, cut the dough into 8 fairly equal pieces.  Roll one piece out with a rolling pin until it is about 1/8 inch thick.  Use a butter knife and an appropriately sized round bowl turned upside down to score a circle out of it.

5.  Spread about 4 tablespoons of ground beef on one side, staying away from the edges of the dough, then fold the dough to create a turnover.  Use a fork to press the edges together, then use a spatula to place the assembled patty onto a baking sheet.

6.  Re-flour your surface and repeat the assembly process until the dough or filling is used up.

7.  Pre heat oven to 400 degrees F.  Brush melted butter over the patties before baking for 20 to 25 minutes until done.  Remove from oven and leave to rest for 5 minutes before serving on their own or sandwiched in coco bread.

Ingredients:

2 tablespoons cooking oil

4 lbs. oxtail

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon thyme

1 1/2 teaspoon garlic powder

2 dashes Worcestershire sauce

2 dashes soy sauce

1 cup tomato sauce

1 cup water or lager beer

2 onions, sliced

5 - 6 large potatoes, quartered

3 - 4 carrots, chopped in large chunks

10 oz. can butter beans or broad beans

1.  Pour the oil into a pressure cooker over medium-high eat.  When hot, add the oxtail and allow to brown on all sides.

2. Add salt, black pepper, thyme, garlic powder, Worcestershire sauce, soy sauce, half of the tomato sauce and half the water or beer, and then lay onions on top of the meat.  Cover and cook on medium for 45 minutes in a pressure cooker or 3 hours in a regular pot.

3.  Add the potatoes, carrots, drained, beans, remaining tomato sauce, and water then stir.  Re-cover and cook for 15 minutes in a pressure cooker or one hour in a regular pot.  Serve hot with white rice or rice and peas.

Ingredients:

1/4 cup vegetable oil

6- 8 tablespoons curry powder

1 tablespoon pimentos

3 lbs. goat meat, cut into large chunks

salt, to taste

2 onions, chopped

1 - 2 scotch bonnet peppers, seeded & chopped

2 " piece ginger, peeled & minced

1 head garlic, peeled & chopped

1 tablespoon dried thyme

4 cups water

5 potatoes, peeled& cut into 1" chunks

6 - 8 teaspoons Jamaican curry powder

1.  Salt the goat well, coat in curry powder leaving aside 2 tablespoons, and leave the goat unrefrigerated for about half an hour so it comes to room temperature.

2.  Add oil to a large pot over medium-high heat.  When hot, stir in remaining 2 tablespoons of curry powder and heat until fragrant.  Add the meat and bones to cook in batches if necessary to avoid overcrowding, stirring occasionally until all pieces are browned.  Do not leave the pot unattended.  Remove the meat and bones from the pot and set them aside.

3.  Add onion, pepper, ginger, and garlic.  Sauté for about 2 minutes until brown.

4.  Add the met and bones back into the pot, along with any drippings from the bowl and the water.  Simmer on medium-low for at least 2 hours or until the meat is very tender.  Add the potatoes towards the end, when the meat is almost done, and continue to simmer until the potatoes are fork-tender and the meat easily falls apart.  Add salt to taste and serve hot with white rice.

Ingredients:

3 lbs. shrimp, shell, head & tail on

1 cup vegetable oil

2 cloves garlic

1 teaspoon salt

2 scotch bonnet peppers, whole or minced

1 1/2 tablespoon vinegar

1.  Heat the oil in a Dutch pot (Dutch oven) over medium heat.  Add the garlic, salt, and scotch bonnet peppers (mince the scotch bonnet without seeds for extra spicy peppered shrimp, or just leave them whole and uncut for less heat).  Add the shrimp next and cook for 2 to 3 minutes, stirring frequently.

2.  Add the vinegar and continue to cook stirring frequently, for another 2 to 3 minutes.

3.  Place shrimp on paper towels t drain the oil.  Serve warm or chilled.

Ingredients for the Fish:

1 1/2 lbs. snapper or parrot fish, whole, cleaned & scaled

1/2 teaspoon salt

1/2 teaspoon black pepper

1 quart plus 1 teaspoon vegetable oil

Ingredients for the Sauce:

1/2 white onion, sliced

1/4 teaspoon garlic, minced

1/2 large carrot, peeled & cut into thin strips

1 sprig thyme, leaves stripped

6 whole dried allspice berries (pimentos), cracked

1/2 scotch bonnet pepper, seeded & minced

1/4 cup white vinegar

3/4 teaspoon salt

For the Fish:

1.  Wash the fish thoroughly and pat dry with a paper towel.  Cut 3 slits in each side, then sprinkle some salt and black pepper on each side of the fish.

2.  In a large skillet over medium-high heat, heat 1 quart of oil until it is smoking.  Carefully so that the oil does not splash, lay the fish in the pan and fry each side for about 5 minutes until browned and crispy.  Lay the fish on paper towels to drain the oil.

For the Sauce:

3.  Drain most of the oil from the pan, leaving only enough to coat the bottom of the pan.  Over medium-high heat, add the onion, garlic, and carrot then sauté for a minute or two while stirring, until the onion starts to become translucent.

4.  Add the thyme, allspice, scotch bonnet pepper, vinegar, salt and a tablespoon of water.  Continue to cook for about 5 more minutes, until the onions are soft and the liquid is reduced.

5.  Serve the fish with fried festivals and the sauce on the side.

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