Home
Jamaicanparishfacts
Jamaicanfoodfacts
Jamaican recipes
jamaicanschoolsportsfacts
jamaican olympic medalists
Jamaica/Berlin 2009
jamaican test cricketers
reggae boyz 1998
jamaican bobsledding
sunshine showdown
reggae grammy facts
jamaican folk music facts
jamaican proverbs
Jamaican election facts
jamaican diaspora
jamaican governors
jamaican humour(clean)
jamaica q&a
flight 331
hurricane precautions
Contact
Links
factfest sitemap
privacy policy

Ackee and Salt fish(Jamaica's National dish)

Ingredients

  • 24 Ackee pods
  • ½ lb salt fish
  • ½ tsp black pepper
  • 2 cups of water
  • 2 tbsp cooking oil or margarine
  • 1 chopped onion
  • 3 cooking tomatoes

    • Method

  • Soak salt fish for a minimum of an hour then de-bone it.
  • Remove the seeds and pink and then place in boiling water for about 20 minutes then drain the water.
  • Sauté onions, tomatoes,then add black pepper,ackees and salt fish and cook on a low fire for about 5 minutes and then serve.

    • Saltfish fritters

    Ingredients

  • 1/2lb saltfish
  • 3 cups of flour
  • 1 onion
  • 1 clove of garlic
  • 1/2 teaspoon of black pepper
  • 1 1/2-2 cups water
  • Cooking oil or margarine

    • Method

  • Slice the onion and garlic into little pieces.
  • Soak the saltfish for 30-40 minutes and then shred.
  • Mix black pepper, garlic and shredded saltfish with the flour.
  • Add the water gradually and stir.
  • Place spoonfuls of mixture into a heating oil or margarine and fry both sides until brown.
  • Place fritters on paper towel to drain the oil.

    • Curried goat

    Ingredients

  • 3 pounds goat of goat meat cut up
  • 1 large onion cut up
  • 5 cloves garlic, finely chopped
  • 2 teaspoons
  • 1 teaspoon black pepper
  • 1 sprig of thyme
  • ¼ teaspoon chopped Scotch bonnet pepper finely chopped
  • 2 tablespoons of cooking oil
  • 2 teaspoons of curry powder

    • Method

  • Add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepperand allow to marinate for 3 hours
  • Heat the oil under medium and then add marinated goat, green onions, and curry and stir
  • Cover the pot, reduce the heat to low, and simmer until the goat is nearly tender for about 30 minutes.

    Serves 4

    Escoveitch fish

    Ingredients

  • 2 lbs of fish
  • 1/4 cup flour
  • 1 lime
  • oil for frying
  • 1 cup vinegar
  • 1 cup water
  • pinch of salt
  • pinch of sugar
  • 6 pimento berries
  • 1 cup of carrot cut into slices
  • 1 Scotch Bonnet cut into rings
  • 1 large onion, cut into rings

  • Wash the fish and then squeeze lime onto it. Dust with flour,salt and black pepper and fry until crisp.
  • Boil together water, vinegar, sugar and salt. Add the other ingredients and cook for about 5 minutes. Pour sauce over fish and serve.

    • Jerk sauce

    Ingredients

  • 6 cloves of garlic
  • 1/2 cup pimento berries
  • 4 sprigs of thyme
  • 4 Scotch bonnet peppers
  • 1 large onion
  • 2 tablespoons of soy sauce
  • Add salt and black pepper to taste

    • Method

  • Place in a blender and blend until smooth
  • Pour sauce in a jar and keep in refrigerator

    • Hot pepper sauce

    Ingredients

  • 8 Scotch bonnets
  • 1 tablespoon vegetable oil
  • 3 sprigs of thyme
  • 10 pimento berries
  • 2 onions, diced
  • 1/4 cup cane vinegar
  • 4 carrots, diced
  • 1/2 cup sugar

    • Method

  • In hot oil saute the onions first and then add carrots, pimento berries and thyme. Saute the mixture for about 5 minutes and keep stirring.
  • Add the sugar and Scotch Bonnet Peppers. When the sugar has dissolved then add the vinegar. Add the carrots and cook until they are soft.
  • Place mixture in a blender, puree and strain. Bottle it and store in the refrigerator.

    • Makes 3 cups

    Rice and peas

    Ingredients

  • 3 cups of rice
  • 1 cup of fresh red peas
  • 1 cup of coconut milk
  • 4-5 cloves of garlic cut into small pieces
  • 1 medium sized onion
  • 1 scotch bonnet pepper whole
  • 1 cup of coconut milk
  • 2 sprigs of fresh thyme
  • 1 teaspoon of salt

    • Method

  • Wash peas and soak in 3 cups of water and soak overnight.
  • Place beans and garlic in a saucepan with 6 cups of water and cook for about 40 minutes or until peas are tender.
  • Add coconut milk, onions, Scotch bonnet, and thyme, and bring to boiling point/
  • Add rice and cook for about 40 minutes or until rice is tender.

    • Johnny cakes

    Ingredients

  • 4 cups flour
  • 2 teaspoons baking powder
    • 1-1/2 teaspoons salt 1/2 cup margarine 1/2 cup cold water

    Method

  • Sift flour, baking powder, and salt together into a large mixing bowl
  • Add margarine
  • Add the water gradually
  • Break the dough into about 12 balls and knead them
  • Fry in hot oil for about 3 minutes until johnny cakes have turned golden-brown

    • Makes about 12-14 johnny cakes.

    Cornmeal porridge

    Ingredients

  • 1 cup cornmeal
  • 4 cups water
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon powder
  • 1/3 cup sugar

    Method

  • Pour the water into a pot and bring it to a boil.
  • Gradually add cornmeal to water and stir until mixture becomes thick.
  • Turn heat off and stir sugar, vanilla and cinnamon powder into cornmeal mixture and serve.

    • Limeade

    Ingredients

  • 6 limes (About 1/3 cup lime juice)
  • 1/2 gallon of water
  • 1/1/2 cups sugar

    • Method

    Juice limes then add the water and sugar. Mix well and serve.

    Coconut drops

    Ingredients

  • 1 medium dried coconut (it must be a dried coconut)
  • 5 tablespoons minced or shredded ginger
  • 3 cups brown sugar
  • 1 cup water

    • Method

  • Use a sharp point to puncture the three eyes of the coconut and drain the water.
  • Break the coconut using a hammer and remove the hard outer shell.
  • Using a small knife dice the coconut flesh into ½ x ¼ inch cubes.
  • Combine the diced coconuts cubes and ginger.
  • Place in a deep pot with the Sugar and water.
  • Put stove on high and boil.
  • Boil until water gone and the Sugar is like carmel and sticky.
  • Place a sheet of greased paper (can also use moistened foil paper) on a flat surface (kitchen counter) close by.
  • Stir the mixture in the pot with a large spoon to be sure it does not stick to the bottom.
  • Use the spoon to scoop out mixture to create 1-1/4-inch wide mounds on the greased paper.
  • Each 1-1/4-inch wide mound should be placed in a separate heap on the greased paper.
  • Let the drops cool and harden.

    • Sweet Potato Pudding

    Ingredients

  • 2 pounds sweet potato
  • 1 1/2 cups brown sugar
  • 1 cup flour
  • 2 cups coconut milk
  • 1 1/2 cups dried fruits
  • 2 teaspoons vanilla
  • 1 teaspoon margarine
  • 1 teaspoon raisins
  • 1 1/2 teaspoon grated nutmeg

    • Method

    1.Wash and take skin off the potatoes and then grate.

    2.Grate coconut, add water and squeeze juice through a strainer.

    3. Mix flour, raisins and nutmeg.

    5.Combine this mixture with the grated potatos and mix well.

    6.Add sugar, fruits and coconut milk. Mix well.

    7.Grease pan, pour in batter, bake at 350 degrees F for 40-60 minutes.

    Jamaican vegetarian recipes courtesy of the book "Delicious Jamaica"

    Jamaican Style Veggy Burgers

  • 2 cups cooked and drained gungo or pigeon peas
  • 1 cup whole wheat bread crumbs
  • 1/2 cup wheat germ
  • 1 tsp. pickapeppa sauce, salt or tamari to taste

  • 1/2 onion, grated
  • 1/4 tsp. coriander seeds
  • 1/4 tsp. cumin seeds
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed and chopped
  • 1/4 tsp. hot pepper, seeded and finely chopped
  • 1 tsp. oil
  • Wholewheat flour for coating
  • 3 Tbsp. oil

    • 1. Mash the peas slightly. Add the breadcrumbs, wheat germ, pickapeppa sauce, and salt, and mix well.

    2. In a heavy saucepan without oil, lightly brown the coriander and cumin seeds. Crush or grind the seeds.

    3. Saute the onion, garlic, and hot pepper in 1 tsp. oil until the onion is transparent.

    4. Combine all the ingredients and form the mixture into 8 slightly flattened balls. Coat with flour and fry in the oil on both sides until browned.

    Serves 8

    Per serving: Calories: 175, Protein: 7gm., Carbohydrates: 21 gm.

    Callalu Lasagna

  • 12 oz. wholewheat lasagna noodles
  • 1/2 lb. soft tofu
  • 2-3 cups tomato sauce
  • 1 medium onion crushed
  • 1 clove garlic, crushed
  • 1/4 tsp. hot pepper, seeded and chopped
  • 1/2 lb. mushrooms, sliced
  • 1 medium sweet pepper, seeded and chopped
  • 1 lb. callalu or spinach
  • 1 lb. scallion, chopped
  • 3 Tbsp. oil
  • 1 pound tomatoes, skinned, seeded, and chopped
  • 1/4 tsp. dried thyme
  • 1/4 tsp. oregano
  • 1/2 cup vegetable stock or soymilk
  • 2 Tbsp. fresh parsley,chopped
  • Salt to taste
  • 1/2 cup whole wheat bread crumbs

    • 1. Cook the lasagna in boiling water until the pasta is just tender, drain and separate.

    2. In a blender, puree the tofu and tomato sauce until smooth.

    3. Saute the onion, garlic, hot pepper, mushrooms, sweet pepper, callalu, and scallion in the oil. Add the tomatoes, thyme, oregano, and vegetable stock, and simmer until the callalu is tender and still green. Add the parsley and salt, and correct seasonings to taste.

    4. Preheat the oven to 375 degrees Fahrenheit.

    5. Lightly grease a shallow baking dish, and place a layer of sauce at the base. Add a layer of pasta, and top with the callalu mixture. Repeat the process until the ingredients are all used, starting again with the sauce and ending with a layer of sauce.

    6. Sprinkle with bread crumbs and bake for 30-40 minutes until the top is lightly browned. Let stand for 15 minutes, and serve.

    Serves 10.

    Per serving: Calories: 250, Protein: 9 gm.,Fat: 6 gm., Carbohydrates: 39 gm.

    Stuffed Vegetable Patties

    Patty filling:
  • 2 cloves garlic, crushed and chopped
  • 1/2 cup onions, chopped
  • 1/2 tsp. hot pepper, seeded and chopped
  • 1 Tbsp. oil
  • 1 cup bread crumbs
  • 1 tsp. salt
  • 2 cups cooked cabbage, pumpkin, callalu, mixed vegetables, or 2 cups cooked and mashed split peas, lentils, pigeon peas or red kidney beans, or 2 cups texturized vegetable protein,soakd in 2 cups hot water for ten minutes and squeezed
  • 1 tsp. paprika
  • 1/2 tsp. thyme
    • Patty dough:
  • 2 cups flour
  • 1/2 tsp. salt
  • 1 cup margarine
  • 1 cup cold water

    • 1. Saute the garlic, onions, and hot pepper in the oil until the onion is transparent.

    2. Add the bread crumbs and then the rest of the ingredients. Saute for another 10 minutes. Set aside.

    3. Preheat the oven to 400 degrees Fahrenheit.

    4. To make the patty dough, sift the flour and salt.

    5. Rub the margarine.

    6. Bind with water to form a firm dough, and knead for 2 minutes.

    7. Roll out thinly and cut into circles.

    8. Place filling on one half of the circle, fold to cover with the other half, and seal the edges.

    9. Bake until lightly browned.

    Makes 10 patties

    Per patty with filling: Calories: 346, Protein: 7 gm., Fat: 19 gm., Carbohydrates: 35 gm.

    For a unique vegetarian dining experience click here


    footer for Jamaican facts page