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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:

15 oz. ca kidney beans

14 oz. can coconut milk

1/4 teaspoon dried thyme leaves

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

2 1/2 cups white rice, uncooked

Scotch bonnet pepper, whole (can substitute with Habanero)

1.  Drain the liquid from the can of kidney beans into a measuring cup.  Add the coconut milk plus enough water to equal 4 cups of liquid, pour the mixture into a large stock pot and place over medium-high heat.

2.  Add the beans, thyme, garlic salt, and onion salt. Bring to a boil.

3.  Add the rice, stir and reduce the heat to medium-low.  Place the whole, uncut scotch bonnet pepper into the pot, cover tightly and allow to cook for about 25 to 30 minutes until rice is soft.

4.  Turn off the heat, but leave the pot on the burner to steam, covered, for 10 minutes.  Serve.

Ingredients:

13 teaspoons cornmeal

1 1/2 cups flour, sifted

1/2 teaspoon salt

3 tablespoons sugar

1 teaspoon baking powder

1 teaspoon vanilla

1/2 cup cold water

Cooking oil

1.  Combine sifted flour, cornmeal, salt, sugar, baking soda and then stir.

2.  Add the vanilla to half a cup of water and gradually add this to the flour mixture, a splash at a time while working the mixture with your finger tips until a firm dough is formed (you should not need to use all of the water. If you add too much liquid then add a little more flour).  Cover with a wet paper towel and let sit for thirty minutes.

3.  Separate the dough into 8 equal portions.  Knead each and roll into log shapes.

4.  Deep fry in hot oil on medium heat for about 5 minutes on each side or until golden brown.  Serve with fried fish or jerk chicken.

Ingredients:

4 cups all-purpose flour

2 teaspoon baking powder

1 1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup cold water

1 cup vegetable oil

1.  Mix together flour, baking powder, and salt.  Press the butter into the mixture with a fork until it is combined and there are no lumps larger than a pea.

2.  Gradually add cold water a splash at a time until a firm dough is formed, then knead briefly by hand.  If the dough is too sticky, sprinkle in a little additional flour until it becomes firm.  Leave covered with a wet paper towel for 15 minutes.

3.  Heat the oil in a large skillet over medium heat.  While the oil is heating, break off pieces of the dough and form into 2 inch balls and then press slightly into biscuit shapes.  Add them to the hot oil, taking care not to crowd the pan.  Fry each side until golden brown, about 3 to 5 minutes per side.

4.  Place the dumplings on paper towels to drain the oil.  Serve with breakfast or brunch.

Ingredients:

1 lb. all-purpose flour

2 tablespoon sugar

1 1/2 teaspoon salt

1 teaspoon instant dry yeast

4 tablespoons butter, softened

1.  Combine the flour, sugar, salt, yeast and stir.  Add the butter and mix well, then use your finger tips to break up any lumps.  Pour in 1 cup of water and mix well.

2.  Place the dough on a lightly floured surface and knead for 10 to 15minutes or until dough is elastic.

3.  Grease a large bowl with butter.  Add the dough to the bowl and turn it to evenly coat with the butter.  Cover the bowl with a dry towel and let rest at room temperature for 45 minutes.

4.  Remove the towel and punch into the dough to release any gases built up by the yeast.  Place the dough on a lightly floured surface and use a rolling pin to roll it into a rectangular shape.  Fold corners inward the roll tightly to form a log shape.

5.  Place in a 12" x 6" x 3" or similar sized greased loaf pan and allow to rest for 35 minutes.  Preheat oven to 350 degrees F.

6.  Bake for about 30 minutes or until the bread has pulled away from the sides of the pan.  Remove from oven and allow to cool.  Slice and serve.

Ingredients:

Yellow yam, peeled & sliced large

Green bananas, peeled

Green plantains, peeled

Sweet potatoes (Boniatos), peeled & sliced large

Dasheen, peeled & cut into large chunks

Coco (Malanga), peeled & cut into large chunks

Salt

1.  Add a teaspoon of salt to a small pot of boiling water or a tablespoon of salt to a large pot of boiling water, depending on how much you are cooking.  Set to medium-high heat.

2.  Add one or more of the ground provisions listed and allow to cook until fork tender from 10 to 15 minutes.  Add butter if desired, and serve protein or Ital Stew.

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