Jamaican+recipes

Jamaican Recipes:

Ingredients: 2 lbs. fish cut and cleaned (red snapper, porgies or mullets) 1 lb. onions, thinly sliced 1/2 tsp. salt 1/2 c. cooking oil 1/4 lb. hot green peppers, sliced 1 tsp. ground black pepper 1 c. white vinegar Directions: Wash and dry fish. Season with black pepper and salt. Heat frying pan (preferably a heavy one) then pour oil into pan and heat very well. When oil is very hot fry fish in it three minutes on each side. DO NOT TURN until each side is done. Remove fish and place in flat casserole dish. Pour the oil from pan over fish. Pour vinegar, onions and pepper into hot pan and bring to boil. Pour this over fish and serve either hot or cold. Makes 4 servings. Stuart Saunders April 11, 2008
 * Escovitch Fish**

1 medium onion, coarsely chopped 3 medium scallions, chopped 1 habanero chilies, chopped (with seeds or without, cook’s choice) 2 garlic cloves, chopped 1 tablespoon five-spice powder 1 tablespoon ground allspice 1 tablespoon coarsely ground pepper 1 teaspoon dried thyme, crumbled 1 teaspoon freshly grated nutmeg 1 teaspoon salt 1/2 cup low-sodium soy sauce 1 tablespoon vegetable oil 3 to 4 pounds of chicken breast, boneless and skinless
 * Jamaican Jerk Chicken**

In a food processor, combine the onion, scallions, chilies, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt. Make sure it is a thick paste.Add soy sauce and oil. pour the mixture into a zip lock bag and add the chicken.Turn over to coat the chicken. Leave it in the fridge for 10 hours. Make sure the chicken is room temperature before grilling it. Grill the chicken and turn it over every 10 minutes. Cook the chicken for 40 minutes. Then You are ready to serve on a plate. Jason Kraman April 10th Lleyton Perrins

2 cup flour 1/2 Cup Water Sprinkle Salt 1/2 teaspon about 1/2 inch in frying pan to fry directions: Mix flour, pour water in sparingly while kneading the flour make sure dough does not get soggy add flour if needed. When dough is kneaded form it into a ball, and pull of pieces. Slowly shape into a little ball, and set it a a side. Get a pan, and pour in oil, when oil is hot enough put the dumplings into the pot. when dumplings are a lite brown color they are finish. Morgan Anderson 3/09 - Mom's recipes
 * Fried dumplings**


 * Ackee and Saltfish** - Aleeia Wright, 2010,uncle

1 saltfish or cod ( usually comes in two packets, you can use both if you want) 1 medium onion, diced 1 medium tomato, diced 1 medium green pepper, diced 1 medium red pepper, diced 2 garlic cloves, minced 1 tsp. of salt 1 tsp of black pepper 2 sprigs of thyme 1 tsp. of parsley 1 1/2 tsp. cayenne 1 tsp chilli powder 1/2 tsp. of cinnamon 4 tablespoons of oil 1/4 scotch bonnet pepper, finely chopped up 1 can of ackee

In a bowl of water, soak cod 8 hours or overnight.* When done soaking, drain the fish and put it in boiling water for 10-15 minutes and drain again. Discard water. When the fish is cool enough, tear it into little pieces, removing small parts such as bones or skin and set aside. In a large skillet, over med-low heat sauté the onion, pepper, garlic, in oil. Cook until tender or soft. Season with salt, pepper, thyme, parsley, cayenne, chilli powder, and cinnamon. (you may add more seasoning if need, but do not over season.) While the vegetables are cooking over med-low heat, open the can of ackee and drain. MAY SURE ALL OF THE WATER IS OUT! If not you will have watery ackee and saltfish. When done draining ackee, add saltfish, tomatoes, and ackee to the skillet. Mix together and season with salt and pepper to taste. Cook for 10-20 minutes or until all of the flavor is incorporated in the food. **Serve with fried dumplings, rice or potatoes. Enjoy!**

Do not over cook ackee. Ackee is a very soft fruit over cooking it will make it taste like mush.
 * When soaking the saltfish, you may want to soak it overnight to get all of the salt out of the fish**

Ackee and Saltfish-(Shana-Kay Hart 4/17/12 Mother) Ingredients:
 * 1 drained can of tinned ackees
 * 1 medium onion
 * 1/2 teaspoon of black pepper
 * 1 tablespoon of oil
 * 1 sweet pepper (green)
 * 1 large chopped tomato
 * 1/2 lb of dried Saltfish
 * Salt and pepper to taste

Directions:
 * Cover the Saltfish in cold water. Let it soak overnight (at least for 8 hours). Be sure to change the water several times to remove most of the salt.
 * Bring a pan of cold water to boil and gently simmer the fish for about 20 minutes until tender.
 * Remove the fish from the water and allow to cool. Remove all of the bones and skin then flake the flesh of the fish.
 * Chop the onion, sweet pepper,and tomato
 * Add the oil to a frying pan
 * Stir fry the onion, black pepper and sweet pepper for about three minutes
 * Add the tomatoes and saltfish and stir-fry for ten minutes
 * Add the ackee and cook until hot throughout
 * Stir gently to avoid breaking up the Ackee
 * Serve and Enjoy!

2lb of shrimp (peeled and deveined) 2 tablespoons of butter 2 tablespoons of Jamaican curry powder 2 onions 1 hot pepper (ideally [|Scotch Bonnet]) 4 cloves of garlic 1 tomato 1/2 a sweet pepper 2 stalks of scallion 1/2 a teaspoon of salt 1/2 a teaspoon of pepper 1/2 a cup of water 1 teaspoon of cornstarch
 * Curry Shrimp (** Rashalieque Sonnier 4/20/12)

- Chop the onion, scallion, pepper, garlic, tomato, sweet pepper and garlic
 * Directions**

- Mix the shrimp in a bowl with one tablespoon of curry powder

-Melt the butter in a large pan and add the other tablespoon of curry powder Fry for about 1 minute

- Add the onion, scallion, pepper, garlic, tomato, sweet pepper, garlic, salt and pepper to the pan Fry for about five minutes

- Add the shrimp and simmer for about five minutes

-Add the water and cook for a further five minutes