Feel the need to eat like a King? Well the Bandeja Paisa is just the dish for you! The Bandeja Paisa is a typical dish of the Andean region Antioquia, Medellin. “Paisa” speaks about the people of that region and “Bandeja” means tray or platter on which the food is served – hence the name … Continue reading Treasures of Colombia: Bandeja Paisa (Colombian Street Food)
The Sancocho is a traditional weekend meal, just like our Jamaican traditional weekend pumpkin soup; no matter the country, this soup is well loved by both nations. I can vividly remember growing up as a child and smelling the sweet aroma of the traditional pumpkin or chicken foot soup on a Saturday afternoon as it … Continue reading Treasures of Colombia: Sancocho de Gallina (Colombian Street Food)
Beef is well loved by many all over the world and Colombia is not different. In my hometown of Villavicencio, Beef (cow) of the highest quality is reared here; and so it is only fitting that the Llaneros (people of this region) prepare and serve a very tasty beef stew called “Goulash”. Originally, the Goulash … Continue reading Treasures of Colombia: Goulash (Colombian Street Food)
Cazuela de Marisco - Colombian Seafood Dish (seafood soup) Are you a seafood lover? Yes? Great! Then the Colombian seafood dish Cazuela de Mariscos or seafood casserole (seafood soup) is for you. It is one of my personal favorites! As a Jamaican, I really do enjoy seafood of every kind- from shellfish to crustaceans. … Continue reading Treasures of Colombia: Cazuela de Mariscos (Colombian Food)
Jamaican Jerk Seasoning Recipe
We all love some good Jamaican Jerk food, whether its chicken, pork, fish, shrimp, etc.
Jerk just adds a whole new flavor to your meat. You can find Jerk Seasonings almost anywhere around the world, some authentic, some are not, but if you want to guarantee that you are using the best Jerk spice on your meat is to make your own.
Today we give you a quick and easy recipe to always have Jerk Seasoning on hand. Check it out below.
Ingredients for Jerk Seasoning Recipe
- 2 tablespoons dried minced onion
- 2 1/2 teaspoons dried thyme
- 2 teaspoons ground allspice
- 2 teaspoons ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oiI
Directions for Jerk Seasoning Recipe
In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
Enjoy
Re-blogged from ReCaFo:
We all love some good Jerk food, whether its chicken, pork, fish, shrimp, etc., Jerk just adds a whole new flavor to your meat. You can find Jerk Seasonings almost anywhere around the world, some authentic, some are not, but if you want to guarantee that you are using the best Jerk spice on your meat is to make your own. Today we give you a quick and easy recipe to always have Jerk Seasoning on hand. Check it out below.
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
Enjoy
Let us know what you think about your homemade Jerk Seasoning?…
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Once I took a day trip to the community of Boston in Portland. As we all know that Boston is the place where the famous Jerk Festival is held annually; and thus, it has some of the best jerk meats. So, my friends and I went and we ordered a large variety of jerk goodies. … Continue reading Treasures of Colombia: Picada (Colombian Street Food)
Tasty Jamaican Gungo Peas Soup
There is no soup like a real Jamaican Gungo Soup.
We all remember the days from our childhood days coming up when mom and dad or grandma and grandpa would cook some rich gungo soup on the weekend and it would be filled with peas.
Today we give you a recipe to cook up your own no matter where you are. Check it out below.
Preparation time: 10m
Cooking time: 30mIngredients for Jamaican Gungo Soup
For 6 people
Jamaican Gungo Peas Soup
- 2 medium irish potato
- 1 medium cho-cho
- 6 cups water
- 1/2 cup Coconut Milk
- 2 stalks escallion, crushed
- 2 sprigs thyme
- 4 small pimento berries
- 1 packet Cock Soup Mix
- 1/4 teaspoon salt
- 1/4 teaspoon Black Pepper
- 1 can Gungo Peas
- 1 cup carrots,sliced
Directions for Jamaican Gungo Soup
Peel and dice potatoes and cho-cho, cover with 2 cups water and set aside.
Jamaican Gungo Peas Soup
There is no soup like a real Jamaican Gungo Soup. We all remember the days from our childhood days coming up when mom and dad or grandma and grandpa would cook some rich gungo soup on the weekend and it would be filled with peas. Today we give you a recipe to cook up your own no matter where you are. Check it out below.
Preparation time: 10m
Cooking time: 30m
For 6 people (
)
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“Man shall not live by bread alone”, but bread for Colombians is one of the most preferred foods. It is also one of the oldest foods in all of history. I know that Jamaicans love bread, however, to my astonishment, the Colombians´ love of bread far exceeds that of my fellow Jamaicans. Bread is eaten … Continue reading Treasures of Colombia: Pan Galleta (Colombian Street Food)
This is another element of Jamaica that I would love to share. I absolutely love this fruit and its dishes.
The Ackee is the national fruit of Jamaica
The Ackee is the national fruit of Jamaica. Its name is derived from the West African Akye fufo. It is widely consumed in Jamaica, and Jamaicans are among the only people who eat it. The first evidence of ackee growing in Jamaica was found in the 1700s.
The ackee tree grows eight to fifteen meters tall. It flowers biannually, occasionally more often. The most popular Jamaican dish is known as Ackee and Saltfish (Salted Codfish), but ackee is also combined with callaloo and corned pork, mackerel, bacon or beef for other dishes. Ackee is such a universal dish, it is even eaten for breakfast, lunch, and dinner.The fruit of the ackee is not edible in its entirety, only the inner, fleshy yellow parts are consumed. The red outer shells are discarded. The presence of of hypoglycine A in the immature and over-mature fruit is found in ackee and this makes it poisonous at certain stages in its development, this is why Jamaicans believe that ackee must open naturally to avoid the toxicity. It MUST be cooked fully before consumption.
I have two ackee trees in my backyard, so my family and I enjoy ackee whenever the tree blooms, without having to buy any. Ackee trees are very common in Jamaica. After Christmas, the leftover ham from Christmas dinner was always the central meat in most of what we ate until it was all done. One year, my mother combined ackee with ham, and it has been a favourite among my family ever since. Since I’m all about experimenting, I decided to play with ackee and chicken. I sauteed some chicken breast, along with other seasonings such as sweet peppers (green, yellow, or red), onions, and tomatoes, and behold! Ackee and chicken! I even used leftover jerk chicken from Friday night once to make a Saturday evening dinner. The flavour from the jerk chicken was just absorbed by the ackee and gave it exquisite taste. I was quite impressed with myself
My Mother’s Ackee and Ham with fried dumplings and fried plantains.
Ackee is such a flexible delicacy, and us Jamaicans are very unique with the myriad of ways we consume it. You can eat it with just about any meat, or any starch. For a quick breakfast or lunch I like to mush the ackee and spread it on two slices of toast, or spread it on crackers. It is more often served with fried dumplings for breakfast, and boiled dumplings for lunch/dinner. It is also served with starches such as Yams, Potatoes, Dasheen and Pumpkin.
This is another element of Jamaica that I would love to share. I absolutely love this fruit and its dishes.
The Ackee is the national fruit of Jamaica. Its name is derived from the West African Akye fufo. It is widely consumed in Jamaica, and Jamaicans are among the only people who eat it. The first evidence of ackee growing in Jamaica was found in the 1700s. The ackee tree grows eight to fifteen metres tall. It flowers biannually, occasionally more often. The most poular Jamaican dish is known as Ackee and Saltfish (Salted Codfish), but ackee is also combined with callaloo and corned pork, mackerel, bacon or beef for other dishes. Ackee is such a universal dish, it is even eaten for breakfast, lunch, and dinner.The fruit of the ackee is not edible in its entirety, only the inner, fleshy yellow parts are consumed. The red outer shells are discarded. The presence of…
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Desserts are some of our favorite comfort foods and are enjoyed all around the globe. This is normally eaten after dinner or lunch depending on your choice. The Oblea is a traditional dessert that is famous in Colombia, Argentina, Ecuador, Guatemala, El Salvador, Venezuela, Mexico, and Greece. It is eaten any time of day and … Continue reading Treasures of Colombia: Oblea (Colombian Street Food)
