Wet Jerk Seasoning
Yield: 16 ozs.
Ingredients Amounts
Fresh thyme leaves 1 oz.
Green onions, finely chopped 2 bunches (about 15)
Ginger Root, smashed and chopped 2 oz.
Scotch bonnet peppers, stemmed and finely chopped 3 ea.
Peanut oil 2 oz.
Garlic cloves , crushed 2 oz.
Pimento or bay leaves 3 ea.
Ground allspice 2 teaspoons
Grated nutmeg 1 teaspoon
Ground Black peppercorns 1 tablespoon
Ground coriander 1 tablespoon
Ground cinnamon 1 teaspoon
Salt 1 teaspoon
Juice of Lime 1 ea.
Method
Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months.
Note: Grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. To save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients.
Recipe Credit: Traveling Jamaica with Knife, Fork & Spoon,
A Righteous Guide To Jamaican Cookery.
Ingredients Amounts
Fresh thyme leaves 1 oz.
Green onions, finely chopped 2 bunches (about 15)
Ginger Root, smashed and chopped 2 oz.
Scotch bonnet peppers, stemmed and finely chopped 3 ea.
Peanut oil 2 oz.
Garlic cloves , crushed 2 oz.
Pimento or bay leaves 3 ea.
Ground allspice 2 teaspoons
Grated nutmeg 1 teaspoon
Ground Black peppercorns 1 tablespoon
Ground coriander 1 tablespoon
Ground cinnamon 1 teaspoon
Salt 1 teaspoon
Juice of Lime 1 ea.
Method
Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months.
Note: Grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. To save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients.
Recipe Credit: Traveling Jamaica with Knife, Fork & Spoon,
A Righteous Guide To Jamaican Cookery.
Jerked Fish and Breadfruit at Likkle Ochi - St. Elizabeth - Jamaica - copyright Jasper Moore photography
Curry Powder
both French Caribbean (colombo) and West indian
Yield: 10 standard portions
Ingredients
Cumin Seed ¼ cup. Bitter/hot
Coriander Seeds 1/4 cup Citrus
Mustard Seeds 2 table spoons. Hot and Spicy
Black Pepper corns 2 table spoons. Hot
Fenugreek Seeds 1 table spoon. Bitter
Cloves ½ tablespoon Smoky
Ground Cardamom 1 tea spoon Bitter
Red Chili Pepper flakes 2 tablespoon Hot
Turmeric Powder 3 tablespoon Sweet
Yield: 10 standard portions
Ingredients
Cumin Seed ¼ cup. Bitter/hot
Coriander Seeds 1/4 cup Citrus
Mustard Seeds 2 table spoons. Hot and Spicy
Black Pepper corns 2 table spoons. Hot
Fenugreek Seeds 1 table spoon. Bitter
Cloves ½ tablespoon Smoky
Ground Cardamom 1 tea spoon Bitter
Red Chili Pepper flakes 2 tablespoon Hot
Turmeric Powder 3 tablespoon Sweet
Method
1. Place the seeds and cloves in a thick bottom skillet and roast over a moderate fire 3-4 min
2. When the flavour is released in the seeds transfer to a clean bowl and add the remaining ingredients
3. Grind in a spice grinder and store in an airtight jar
Note:
1 To make the Colombo version of this mix take a ¼ cup of white rice and roast it in the skillet
first for 3-5 min. When lightly browned remove to a bowl. Proceed to toast the spices as indicated but do not add the Cardamom or the red chili flakes at
the end. Grind the rice and spices together and store in an airtight jar.
2 . The quantities shown are suggestions as are some of the latter ingredients. Varying the quantities of each item will allow the chef
to achieve the flavour profile that is unique to their needs.
3. Curry powders should be made as close to the time of use as possible. Keep small amounts of the finished product on hand
Recipe Credit:Bill Moore – Push Cart Foods, as presented at the 2011 Worlds of Flavor conference.
2. When the flavour is released in the seeds transfer to a clean bowl and add the remaining ingredients
3. Grind in a spice grinder and store in an airtight jar
Note:
1 To make the Colombo version of this mix take a ¼ cup of white rice and roast it in the skillet
first for 3-5 min. When lightly browned remove to a bowl. Proceed to toast the spices as indicated but do not add the Cardamom or the red chili flakes at
the end. Grind the rice and spices together and store in an airtight jar.
2 . The quantities shown are suggestions as are some of the latter ingredients. Varying the quantities of each item will allow the chef
to achieve the flavour profile that is unique to their needs.
3. Curry powders should be made as close to the time of use as possible. Keep small amounts of the finished product on hand
Recipe Credit:Bill Moore – Push Cart Foods, as presented at the 2011 Worlds of Flavor conference.
Recipe Title: Baked Sweet Potato Pudding
Yield: 10 portions
Portion Size: 6 ozs.
Historical Context
This recipe is traditionally cooked in a Dutch pot or Iron container over hot charcoal fire. Like many such items its filling and packed with nutritional and functional ingredients
Ingredients:
8 oz. Raisin
½ cup sweet wine or Wincarnis
2.5 lbs. Peeled Sweet Potato (Batata)
½ lb. Coco (Eddos)
1 lb Yellow Yam
1 ½ cups Coconut Milk (ideally made fresh)
1 ½ lb. Brown Sugar
½ lb. Butter - Melted
1 lb. All Purpose Flour
2 tsp. Baking Powder
1 tbsps. Vanilla Extract
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp. Salt
Method:
1. Warm the wine and soak the Raisins in it.
2. Peel and finely grate the potato, coco and yam into a bowl
3. Add the sugar, melted butter, raisin, wine and coconut milk to the bowl
4. Sieve all the dry ingredients together and carefully work into the mixture to from a tight batter.
5. Grease and line (with grease-proof paper) a 10” cake pan
6. Place the mixture in the pan and place in an oven that has been pre-heated to 350oF.
7. Bake for 1 hour, Check for doneness with a skewer. Bake for an additional 15 min. if needed
8. Allow to sit in the pan for 1 hour to set.
9. Turn out and store in an air tight tin.
Yield: 10 portions
Portion Size: 6 ozs.
Historical Context
This recipe is traditionally cooked in a Dutch pot or Iron container over hot charcoal fire. Like many such items its filling and packed with nutritional and functional ingredients
Ingredients:
8 oz. Raisin
½ cup sweet wine or Wincarnis
2.5 lbs. Peeled Sweet Potato (Batata)
½ lb. Coco (Eddos)
1 lb Yellow Yam
1 ½ cups Coconut Milk (ideally made fresh)
1 ½ lb. Brown Sugar
½ lb. Butter - Melted
1 lb. All Purpose Flour
2 tsp. Baking Powder
1 tbsps. Vanilla Extract
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp. Salt
Method:
1. Warm the wine and soak the Raisins in it.
2. Peel and finely grate the potato, coco and yam into a bowl
3. Add the sugar, melted butter, raisin, wine and coconut milk to the bowl
4. Sieve all the dry ingredients together and carefully work into the mixture to from a tight batter.
5. Grease and line (with grease-proof paper) a 10” cake pan
6. Place the mixture in the pan and place in an oven that has been pre-heated to 350oF.
7. Bake for 1 hour, Check for doneness with a skewer. Bake for an additional 15 min. if needed
8. Allow to sit in the pan for 1 hour to set.
9. Turn out and store in an air tight tin.
Jerk Chicken “Rice Paper” Spring Rolls for 4 With sweet & sour pickled onions and tamarind ginger dipping sauce
Ingredients:
8oz jerked Chicken Breast
1/3-teaspoon black pepper
1-tablespoon jerk sauce
1 tbsp black sesame seeds
2 tbsp shredded carrots
1/2 tbsp chopped green onions (green part only)
1 handful of mixed baby greens
Bunch of medium mint leaves
8 (6-inch) round sheets rice paper
Lukewarm water
Method:
Shred the Chicken into fine “ropa”
In a large bowl, add the lukewarm water, 3 oz rice wine vinegar and a pinch of sugar. Place rice paper inside the warm water, removing when soft and malleable. Lay wet rice paper on damp towel, wiping away any excess water.
Lay a single sheet of damp rice paper flat. In the centre, place a few leaves of baby greens, two or three mint leaves, shredded carrots, green onions, and the jerked pork. Flap one side of the rice paper over and roll.
Jerked Shrimp, Pork or fish can be substituted for the pork or a combination of several different fillings can be used to create an appetizer or tapas plate
Serve with one or more dipping sauces or sides
Spicy Mango & Mint sauce:
1 mango, peeled and diced
pinch of salt
4 tbsp corn oil
1 Scotch Bonnet pepper (de-seeded) – can be replaced with ½ tsp of dried chili flakes
Sauté diced fresh mango with a pinch of salt in a saucepan thinly coated in corn oil. Cook on low heat for 8-10 minutes. Puree mango in a blender then pass through a strainer before adding finely chopped scotch bonnet pepper (can be substitute with dried chilli flakes) and julienne of mint.
Lemongrass & Coconut sauce:
1 stalk of lemongrass
3 oz Rice Vinegar
4 tea spoon of dried coconut flakes for garnish
Finely chop lemongrass and add to rice wine vinegar. Stir in dried coconut flakes and allow to sit for 20 minutes.
Tamarind & Honey sauce:
6 oz tamarind paste (de-seeded)
1/3 cup honey
1 cups apple juice
Dilute tamarind paste with apple juice, adding honey slowly to sweeten.
Sweet & Sour Picked Onions
2 large red onions
½ cup white sugar
1 cup white vinegar
Slice onions and place into a bowl. In a saucepan add 1 tablespoon of corn oil bring up to med-high heat. Place onion in pan and add sugar right away and stir. Pour in vinegar and mix and place into a bowl and wrap. Sit aside for 2 hours before using. String out vinegar and use the onions for your dish.
Ingredients:
8oz jerked Chicken Breast
1/3-teaspoon black pepper
1-tablespoon jerk sauce
1 tbsp black sesame seeds
2 tbsp shredded carrots
1/2 tbsp chopped green onions (green part only)
1 handful of mixed baby greens
Bunch of medium mint leaves
8 (6-inch) round sheets rice paper
Lukewarm water
Method:
Shred the Chicken into fine “ropa”
In a large bowl, add the lukewarm water, 3 oz rice wine vinegar and a pinch of sugar. Place rice paper inside the warm water, removing when soft and malleable. Lay wet rice paper on damp towel, wiping away any excess water.
Lay a single sheet of damp rice paper flat. In the centre, place a few leaves of baby greens, two or three mint leaves, shredded carrots, green onions, and the jerked pork. Flap one side of the rice paper over and roll.
Jerked Shrimp, Pork or fish can be substituted for the pork or a combination of several different fillings can be used to create an appetizer or tapas plate
Serve with one or more dipping sauces or sides
Spicy Mango & Mint sauce:
1 mango, peeled and diced
pinch of salt
4 tbsp corn oil
1 Scotch Bonnet pepper (de-seeded) – can be replaced with ½ tsp of dried chili flakes
Sauté diced fresh mango with a pinch of salt in a saucepan thinly coated in corn oil. Cook on low heat for 8-10 minutes. Puree mango in a blender then pass through a strainer before adding finely chopped scotch bonnet pepper (can be substitute with dried chilli flakes) and julienne of mint.
Lemongrass & Coconut sauce:
1 stalk of lemongrass
3 oz Rice Vinegar
4 tea spoon of dried coconut flakes for garnish
Finely chop lemongrass and add to rice wine vinegar. Stir in dried coconut flakes and allow to sit for 20 minutes.
Tamarind & Honey sauce:
6 oz tamarind paste (de-seeded)
1/3 cup honey
1 cups apple juice
Dilute tamarind paste with apple juice, adding honey slowly to sweeten.
Sweet & Sour Picked Onions
2 large red onions
½ cup white sugar
1 cup white vinegar
Slice onions and place into a bowl. In a saucepan add 1 tablespoon of corn oil bring up to med-high heat. Place onion in pan and add sugar right away and stir. Pour in vinegar and mix and place into a bowl and wrap. Sit aside for 2 hours before using. String out vinegar and use the onions for your dish.