Fricassee Chicken

http://www.islandflave.com/recipes/fchicken.shtml

Cooking time 45 minutes.
Serves 8.

Ingredients:

• 1 Cut up chicken
• 2 large Onions - coarsely chopped
• 1/4 teaspoon. Powdered Ginger
• 3 medium Tomatoes - coarsely chopped
• 1/2 teaspoon. Ground Allspice
• 2 cloves Garlic -- chopped fine
• 1 large Onion -- sliced
• 1 Scotch Bonnet Pepper
• 3 sprigs Thyme
• 1/2 teaspoon. Paprika
• Black Pepper & Salt to taste

Directions:

• Season chicken with sliced onion, thyme, salt, pepper, powdered ginger and allspice. Cover and refrigerate for several hours or overnight.
• Heat oil in a heavy skillet, and brown chicken on moderate heat for 20-25 minutes.
• Lower heat and add chopped onions, tomatoes, garlic, salt, Scotch Bonnet pepper, and paprika. Cover and simmer and add water if necessary for 10-15 minutes.
  

Bully Beef And Rice

http://www.islandflave.com/recipes/bullybeef.shtml

Cooking time 45 minutes.
Serves 6.

Ingredients:

• 1 can Libby's corned beef
• 1 medium onion, sliced
• 4 teaspoon of vegetable oil
• 1/2 teaspoon golden ray margarine
• 1 teaspoon Jamaican pimento seeds
• 2 scallions, chopped
• 1 medium potato, cubed
• 1 sprig of Thyme
• 1 scotch bonnet pepper
• 1/2 teaspoon margarine (for rice)
• 2 1/2 cups of Canilla white rice
• season salt, black pepper and garlic powder to taste

Directions:

• Wash rice and prepare rice to steam. Once rice is steamed to perfection add 1/2 teaspoon of your favorite margarine to melt over steamed rice.
• Add 4 teaspoon of vegetable oil to frying pan and fry sliced onion, chopped scallion and pimento seeds and fry until onion and scallion are soft take them out and drain them.
• Fry the potatoes until they are golden brown.
• Drain the potatoes but leave the pimento seeds in the remaining oil to fry the bully beef. Fry the bully beef in the remaining oil and add 1/2 teaspoon of Golden ray margarine, fry lighty by stirring back forth, then add the onions, scallions, potatoes, and thyme.
• Add a little water to allow bully beef to steam a little. Once bully beef is steamed add the scotch bonnet pepper on top. Enjoy.

Ackee And Saltfish (Cod)

http://eatjamaican.com/recipes/ackeeandsaltfish-recipe.html

Ackee and saltfish is Jamaica's national dish. This recipe is Americanized but still delivers great taste.

Serves 4.

Ingredients:

• 1 Can of ackee, drained
• 1/2 lb boneless salt cod
• 3 tablespoons oil
• 2 onions, sliced
• 1/4 teaspoon dried thyme
• 1/4 scotch bonnet pepper skin finely chopped up
• 1 small tomato, chopped
• 3/4 teaspoon tomato paste
• 1/2 sweet pepper chopped
• 1/8 teaspoon black pepper

Directions:

• Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.
• Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.
• Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.

Jamaican Pepper Pot Soup

http://eatjamaican.com/recipes/pepperpotsoup-recipe.html

Serves 4 - 6.

Ingredients:

• 1 lb Callaloo or Spinach
• 12 Okras
• 12 cups water
• 1/2 lb salt beef
• 1/2 lb shin of beef
• 4 Cups water
• 1 Can of coconut milk
• 1/2 lb Yellow Yam (peeled)
• Crushed escallion
• Sliced hot peppers
• Black pepper

Directions:

• Wash the callaloo then chop finely.
• Boil in water with the salt beef and shin of beef until beef is tender, usually about 2 hours.
• Add the coconut milk, yam, okras, escallion, hot peppers, and black pepper.
• Add water if necessary.
• Simmer for 30 minutes.
• Soup should be thick in consistency.

Jamaican Escoveitch Fish

http://eatjamaican.com/recipes/escoveitchedfish-recipe.html

Escoveitch: A variation on ceviche, the raw fish in lime juice popular in Latin American cuisine.

Ingredients:

• 2 lbs any whole small fish or filets
• 1 lime
• 1/4 cup flour, seasoned with salt and pepper
• oil for frying
• Sauce:
• 1 cup white or cider vinegar
• 1 cup water
• pinch of salt; pinch of sugar
• 1 cup cup julienned strips of carrot and chocho (chayote)*
• 1 hot pepper, such as Scotch Bonnet, cut in rings
• 1 large onion, cut in rings
• 6 pimento (allspice) berries

Directions:

• After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.
• Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.

* Available at Hispanic markets, or substitute firm zucchini.

Spicy Mango Salsa

http://www.onlinerecipeguide.com/14/en/_Spicy_Mango_Salsa/811/0

Ready in 15 minutes.
Servings 4 people.

Ingredients:

• 2 cups diced fresh mango
• 2 cups fresh peaches, pitted and chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh ginger root
• 1/4 cup chopped fresh basil
• 2 serrano chile peppers, diced
• 1/4 cup fresh lime juice

Directions:

• In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
• Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Baked Cream of Coconut

http://www.onlinerecipeguide.com/14/en/_Baked_Cream_of_Coconut/817/0

Ready in 60 minutes.
Servings 3 people.

Ingredients:

• 5 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 (14 ounce) can cream of coconut
• 1 (15.5 ounce) can grated coconut in syrup
• 1 tablespoon vanilla extract
• 1/2 cup rum

Directions:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
• Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.

Calypso Rice and Beans

http://www.onlinerecipeguide.com/14/en/_Calypso_Rice_and_Beans/813/0

Ready in 40 minutes.
Servings 4 people.

Ingredients:

* 1 cup dry black beans
* Rice:
* 1 tablespoon olive oil
* 1 1/4 cups chopped onion
* 1 cup chopped celery
* 1 1/2 tablespoons minced seeded jalapeno pepper
* 3/4 teaspoon salt
* 4 cloves garlic, chopped
* 2 bay leaves
1 1/2 cups uncooked basmati rice
3 1/2 cups water
Remaining ingredients:
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups diced pineapple
1/4 cup minced fresh cilantro

Directions:

1. Sort and wash beans, and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan. Cover beans with 2 inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 11/2 hours or until tender. Drain beans, and set aside.

2. To prepare rice, heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 31/2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.

3. Stir in the bell peppers, black pepper, cumin, and coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.