Jamaica will soon be exporting Jamaican mangoes to the United States of America. The Ministry of Agriculture is moving ahead to put in place the necessary export/import requirements to comply with the United States Department of Agriculture/Animal and Plant Health Inspection Service. Jamaica had originally gotten permission from the United States Department of Agriculture/Animal and … Continue reading Jamaica to Export Mangoes to USA
Here is another write up, from someone who has had a great experience here in Jamaica. Enjoy the post from OK Namaste. One of my very favorite aspects of travel is trying local foods. Here are a few items worth seeking out if you ever find yourself in Jamaica, Bob Marley’s homeland. 1. Jamaican Meat Patties … Continue reading 3 Things to Taste in Jamaica
Who doesn’t love a great tasting, refreshing, healthy salad? It is a great way to cool down and avoid over-stuffing. Today we give you a nice recipe to accompany your Sunday dinner. Check it out below. Ingredients For 1 person 1 head(s) iceberg lettuce, torn in small pieces 1 small red onion, sliced 1 large cucumber, sliced 1 large tomato, diced Garden Salad Directions Toss … Continue reading Recipe of the Day: Jamaican Garden Salad
How to Make Jamaican Saltfish fritters
Jamaican Salt fish fritters are great as a snack, meal or an accompaniment to something else. There are quite a few recipes floating around, this is the one we use in our house, more specifically, this is what I saw my mother do last week and just replicated…
Ingredients
200g Salted Cod (soaked overnight) | 1 Bell Pepper | 1 Spring Onion | 1 Tomato | Black Pepper | All-Purpose Seasoning | 3 Eggs | 3 Tablespoons Flour
Soundtrack
The Harder They Come (Original Film Soundtrack) (Spotify)
- Tear the Jamaican Salt fish up removing any bones and dividing it into small pieces before draining it
- Dice the bell pepper and tomato mixing these with the chopped spring onion
- Add the Jamaican Salt-fish to the chopped vegetables.
- Add black pepper and seasoning to the mixture
- Thoroughly mix the eggs into the mixture before mixing in the flour
- Heat oil in a pan. When hot, fry spoonfuls of the mixture for 2-3 minutes, turning.
- Drain on kitchen paper.
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Salt-fish fritters are great as a snack, meal or an accompaniment to something else. There are quite a few recipes floating around, this is the one we use in our house, more specifically, this is what I saw my mother do last week and just replicated.
Ingredients
200g Salted Cod (soaked overnight) | 1 Bell Pepper | 1 Spring Onion | 1 Tomato | Black Pepper | All-Purpose Seasoning | 3 Eggs | 3 Tablespoons Flour
Soundtrack
The Harder They Come (Original Film Soundtrack) (Spotify)
Method
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Jamaican Chop Suey dish
The Chinese played an integral role in the development of Jamaican culture and cuisine. Dishes like the Chop Suey and Sweet and Sour Chicken are popular dishes all over the island, and can be found in almost every Chinese restaurant. Today we give you a tasty recipe to create your own Jamaican Chop Suey dish.
Check it out below.
Dishes like the Chicken Chop Suey or Sweet and Sour Chicken are popular dishes all over the island, and can be found in almost every Chinese restaurant.
Today we give you a tasty recipe to create your own Jamaican Chop Suey dish. Check it out below.
Quick Info:
Difficulty: Easy
Preparation time: 20m
Cooking time: 15m
For 4 people
View original post 172 more words
Reblogged We all love fish, well most of us do. It is a great tasting and diverse form of seafood that offers you a good amount of protein and other nutrients. Today we give you a tasty recipe in which you will combine the flavor of the tropics with the taste of the warm tropical … Continue reading Jamaican Food / Recipes: Fish with Orange Sauce
Hmmm! Curry Chicken, a well known dish the world over. However, today we a re giving you a recipe with a nice little twist. We featured the Jamaican Curry Chicken recipe on our blog a few months ago but today we offer you Chicken Curry cooked down in creamy Coconut Milk. Check it out below.
Difficulty: Easy
Preparation time: 25m
Cooking time: 20mIngredients
- 1 stalk(s) escallion, chopped
- 1 teaspoon(s) salt
- 1 whole scotch bonnet pepper
- 2 tablespoon(s) ginger, chopped
- 2 whole chicken breasts
- 1 can(s) Coconut Milk
- 1 teaspoon(s) black pepper
- 2 tablespoon(s) red sweet pepper, julienne
- 3 clove(s) garlic, minced
- 1/4 cup(s) Vinegar
- 1/2 cup(s) chicken stock
- 2 tablespoon(s) Vegetable Oil
- 2 tablespoon(s) green sweet pepper, julienne
- 1/2 teaspoon(s) scotch bonnet pepper, finely chopped
- 4 cup(s) water
- 1 sprig(s) thyme
- 1 tablespoon(s) curry powder
- 2 tablespoon(s) yellow sweet pepper, julienne
Chicken Curry in Coconut Milk Directions
- De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt and black pepper.
- Heat Vegetable Oil in a large skillet, add curry powder and allow to burn; add ginger, garlic, scotch bonnet pepper and escallion and stir.
- Add chicken breasts and mix well. Allow to cook for 5 minutes.
- Add Coconut Milk and chicken stock, mix thoroughly.
- Add thyme and the whole scotch bonnet pepper and allow to simmer for approximately 7 minutes.
To Serve: Spoon into container, garnish with green, yellow and red sweet peppers and serve with your favorite starch.
Method Note: To make chicken stock – dissolve 1 packet of Soup Mix in 2 cups of boiling water. Allow to stand for 10 minutes then strain. Use stock as directed.
Hmmm! Curry Chicken, a well known dish the world over. However, today we a re giving you a recipe with a nice little twist. We featured the Jamaican Curry Chicken recipe on our blog a few months ago but today we offer you Chicken Curry cooked down in creamy Coconut Milk. Check it out below.
Difficulty: Easy
Preparation time: 25m
De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt…
View original post 145 more words
I came across this recipe in Fine Cooking Magazine and liked it so much that I made it twice in the same week. I prepared it as instructed in the magazine and tried my own variation using tofu instead of shrimp and adding broccoli. Both dishes were delicious and so easy to make.
Red curry with shrimp and snow peas
2 Tbsp. vegetable oil
2 Tbsp. red curry paste (you can find this on the Thai aisle of most grocery stores)
15-oz. can unsweetened coconut milk
1 cup low sodium vegetable broth
1 lb. shrimp, peeled and deveined
2 cups sugar snap peas, trimmed
5 wild lime leaves, torn or cut into quarters (I couldn’t find these so I omitted them)
2 Tbsp. fish sauce
1/2 tsp. kosher salt
A handful of fresh Thai basil leaves
1 long, slender fresh red chile (such as red jalapeño or serrano), thinly slicedDirections
1. Heat the oil in a wok or saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula to soften the paste and mix it in with the oil, about 2 minutes.
2. Add the coconut milk and broth and bring to a simmer. Simmer, stirring often, for 5 minutes, allowing the flavors to mix.
3. Increase the heat to medium high and let the curry come to a strong boil. Add the shrimp, sugar snap peas, and half the lime leaves (if using), and stir well. Cook, stirring occasionally, until the shrimp curl and turn pink, about 2 minutes. Add the fish sauce and salt and stir to combine. Remove from the heat.
4. Tear the basil leaves into pieces and stir them into the curry along with the remaining lime leaves (if using). Let sit for 5 minutes to allow the flavors to develop.
5. Serve over brown rice and garnished with the chile slices (if using).
I came across this recipe in Fine Cooking Magazine and liked it so much that I made it twice in the same week. I prepared it as instructed in the magazine and tried my own variation using tofu instead of shrimp and adding broccoli. Both dishes were delicious and so easy to make.
Red curry with shrimp and snow peas
2 Tbsp. vegetable oil
2 Tbsp. red curry paste (you can find this on the Thai aisle of most grocery stores)
15-oz. can unsweetened coconut milk
1 cup low sodium vegetable broth
1 lb. shrimp, peeled and deveined
2 cups sugar snap peas, trimmed
5 wild lime leaves, torn or cut into quarters (I couldn’t find these so I omitted them)
2 Tbsp. fish sauce
1/2 tsp. kosher salt
A handful of fresh Thai basil leaves
1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced
View original post 249 more words
Jamaica certainly fascinates many visitors to our shores; not only the music and culture, but our food and customs as well. Check out OK Namaste's report on their visit to Jamaica. Re-blogged from OK Namaste: I am home, and in true Central New York fashion it is a bitterly cold and miserably cloudy day. At … Continue reading Jamaican Food: 4 More Things to Taste in Jamaica
The carrot is a vegetable that is very versatile. It can be used to do many things from cooking to baking to juicing. Today we give you a sumptuous Jamaican Carrot Bread recipe for this awesome vegetable. Check Jamaican Carrot Bread out below.
Preparation time: 25m
Cooking time: 1hIngredients
For 8 people
- 3 cups flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons cinnamon powder
- 1 teaspoon nutmeg
- 1 teaspoon mixed spice (optional)
- 2 cups shredded carrots
- 1 cup raisins (optional)
- 1 large egg
- 1 1/4 cups whole milk
- 1 tablespoon vanilla
- 1/4 cup Margarine, melted and cooled
- 1 cup sugar
The carrot is a vegetable that is very versatile. It can be used to do many things from cooking to baking to juicing. Today we give you a sumptuous recipe for this awesome vegetable. Check it out below.
For 8 people
Enjoy
Try out this great recipe…
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