http://www.foodjamaica.net/Where can I find authentic jamaican food recipes?
Ackee and Saltfish is a very tradtional jamaican dish that is easy to make. It's not one of my favorite jamaican dishes, but this recipe may impress her:
Ingredients:
1/2 lb Saltfish (dried, salted codfish)
12 fresh ackees or 1 (drained) can of tinned ackees
1 medium onion
1/2 tsp black pepper
3 tbsp of butter
1/2 a hot chilli pepper (ideally Scotch Bonnet)
1 sweet pepper
1 chopped tomato
1 sprig fresh thyme or 1 tsp dried thyme
Cooking Instructions:
Cover the saltfish in cold water. Let soak overnight (minimum 8 hours) changing the water several times (this removes most of the salt). Bring a pan of cold water to the boil and gently simmer the fish for 20 minutes (until the fish is tender). Chop the onion, sweet pepper, chilli pepper and tomato.
Remove the fish from water and allow to cool. Remove all of bones and skin then flake the flesh of the fish. Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper, chilli and thyme for about 3 minutes. Add the tomatoes and flaked fish and stir-fry for another 10 minutes. Add the Ackee and cook until hot throughout. Stir gently to avoid breaking-up the Ackee.
Grilled Jerk Rubbed Whole Fish with Hot Vinegar (Escovitch) Sauce
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Jamaican Flavors
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 red snapper, scaled and gutted
Escovitch Sauce, recipe follows
Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
Escovitch Sauce:
1 Spanish onion, halved and thinly sliced
1/2 Scotch bonnet pepper, finely chopped
1 1/2 cups white wine vinegar
3 allspice berries
Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.
Fried Plantains
4 cups vegetable oil
4 ripe plantains, peeled and cut on the bias into 1/2-inch thick slices
Salt
Finely chopped cilantro, optional
Heat oil to 365 degrees F in a heavy medium saucepan. Carefully add the plantains, in batches as necessary, and fry until golden brown, about 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Immediately sprinkle with salt and cilantro, if desired.
Jamaican Rice and Peas
1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper
Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.
Rum Punch
The saying is: 1 part sour, 2 parts sweet, 3 parts strong, and 4 parts weak.
1 cup fresh lime juice
2 cups grenadine syrup
2 cups Jamaican white rum
1 cup light rum
2 cups fresh pineapple juice
2 cups fresh orange juice
Pinch freshly grated nutmeg, optional
Orange slices, for garnish
Pineapple slices, for garnish
Mix all ingredients together in a pitcher or punch bowl. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices.
this looks like a good site.....lived in the Islands, and this looks like real authentic recipes ....
http://www.jamaicans.com/cooking/index.s鈥?/a>
Hope this helps.. and happy cooking
http://www.jamaican-recipes.com/
my friends parents went to jamacia and they said that they made amazing potato salad...they dont eat ALOT of regular american foods, such as sandwiches!
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