1/2 cup yellow cornmeal
1 1/2 cup all purpose flour
2 tablespoon baking powder
3 tablespoon sugar
1/2 tablespoon salt
1 teaspoon vanilla
1 cup water
oil for frying

Preparation:

• Mix all ingredients together, adding just enough cold water to make a stiff dough.
• Knead and divide into six portions.
• Roll each portion with your hands into a log shape and squeeze lightly to flatten.
• Heat oil in a pan and deep fry the festivals until golden brown, about 4 minutes each.

Remove excess oil on kitchen towel before serving.

Tagged with: Jamaican Fried Festival Recipe, Jamaican Fried Festival, Fried Festival Recipe, Fried Festival

3 ripe plantains
1/2 teaspoon baking powder
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 Tablespoon Vanilla
1 tablespoon salt
1/4 cup vegetable oil

Preparation:

• Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil.
• Cook until the flesh is soft, about 15 minutes
• Drain and peel the plantains and transfer to a large bowl.
• Mash to a smooth consistency and add the baking powder, salt, cinnamon, nutmeg and vanilla.
• Mix well.
• Using your hands, form small, thin cakes about 2 1/2 inches in diameter.
• Heat oil in large skillet until very hot.
• Fry the cakes until golden brown, about 2 to 3 minutes per side.
• Transfer to a paper towel-lined plate.

Sprinkle with sugar and serve as a starter or dessert.

Tagged with: Jamaican Plantain Fritters Recipe, Jamaican Plantain Fritters, Plantain Fritters Recipe, Plantain Fritters

4 firm-ripe plantains
vegetable oil (deep fried)
1 tablespoon cinnamon or nutmeg
1 Tablespoon Vanilla

Preparation:

• Peel plantain by making 2 incisions on opposite sides of the plantain skin and then peel.
• Sliced lengthwise full size, but the smaller diagonal or half slices are easier to fry.
• Heat enough oil to cover plantain over medium heat in a large frying pan and add the sliced plantains.
• Fry plantains until golden brown.
• Place fried plantains on a paper towel and dry off any excess oil.
• Sprinkle with cinnamon or nutmeg and vanilla to taste.

Serve with an ice cold fruit punch drink (none alcohol).

Tagged with: Jamaican Fried Ripe Plantains Recipe, Jamaican Fried Ripe Plantains, Fried Ripe Plantains Recipe, Fried Ripe Plantains

2lb fish fillets
A splash of lime juice
1 teaspoon of salt
1 teaspoon of pepper
1 onion
3 stalks of scallion
1 scotch bonnet
1 sweet pepper
3 cloves of garlic
1/2 inch of ginger
3 tomatoes
Oil for frying
3 tablespoons of flour, stirred in to 1/4 cup of flour
3 teaspoons thyme
1 tablespoon of butter
1 tablespoon of browning
2 tablespoons of soy sauce
2 cups of water

Preparation:

• Wash the fish in a lime juice/water solution. Dry the fish with a paper hand towel or cloth to remove all the juice and water; this will stop any potential hot splashes from the hot oil in the skillet, when the fish in placed into the hot oil later on.
• Rub a pinch of salt and pepper on each piece of fish. Heat the oil in the skillet on high for 2 minutes or so, then turn the heat to medium. Carefully place fish into the oil in the skillet.
• Pan-fry fish until golden brown. During the frying process, do not move the fish around in the skillet because this will cause the pieces of fish to break into small pieces.
• Its Jamaican Brown Stew Fish you’re making, not fish salad.
• Remove fish from skillet.
• Discard the oil and replace with fresh oil. Sauté the onions, garlic and green bell peppers together. Cover the pot for 1 minute, while the vegetables sizzle.
• Next add water to the vegetables and allow the vegetables to cook for another five minutes.
• Now add the ginger root, mushroom soy sauce, scotch bonnet pepper, thyme and browning.
• Cover the pot and cook for 5 minutes, add salt to taste and then add fish to stew and simmer for 3 minutes.

Serve with rice and peas

Tagged with: Jamaican Brown Stew Fish Recipe, Jamaican Brown Stew Fish, Brown Stew Fish Recipe, Brown Stew Fish

2 tablespoons butter
2 large onions, finely chopped
2 pounds pumpkin, peeled and cut in chunks
4 cups chicken stock
Salt & pepper, to taste
1 cup light cream
Pickapeppa hot pepper sauce or Tabasco sauce, to taste

Preparation:

1. Heat the butter and saute the onion until transparent. Put the onion, pumpkin, and chicken stock in a saucepan and simmer, covered, until the pumpkin is tender.

2. Cool slightly and put through a sieve or whirl for a few seconds in an electric blender. Return to saucepan. season with salt and pepper. Add the cream and Pickapeppa sauce.

Tagged with: Jamaican Cream of Pumpkin Soup Recipe, Jamaican Cream of Pumpkin Soup, Cream of Pumpkin Soup Recipe, Cream of Pumpkin Soup

2 oz Jamaican dark rum
3/4 oz lime juice
1 sugar

Preparation:

1. Combine all ingredients in a cocktail shaker half-filled with ice cubes.
2. Shake well, strain into a cocktail glass, and serve.

Tagged with: Jamaican Rum Cocktail Recipe, Jamaican Rum Cocktail, Rum Cocktail Recipe, Rum Cocktail

2 oz. Jamaican Strawberry Syrup
½ banana
1 slice pineapple
2 oz. orange juice
½ oz grapefruit juice
1 tbsp. grape juice
crushed ice
12 oz. water.

Preparation:

Mix all ingredients, blend and serve in a chilled glass garnish with lime or
pineapple slice.

Tagged with: Jamaican Fruit Punch Recipe, Jamaican Fruit Punch, Fruit Punch Recipe, Fruit Punch

2 lbs chicken
2 cloves minced garlic
1 chayote chopped small
1 medium carrot chopped
1 stalk escallion
2 sprigs thyme
1 hot pepper
salt
dumplings

PREPARATION:

1. Clean and marinate chicken in desired spices overnight or for 3-4 hours
2. Boil in water with chopped chayote, carrots, and minced garlic. Cook for 30 min and add water if needed.
3. Add remaining ingredients and simmer another 30 min.

Tagged with: Jamaican Chicken Soup Recipe, Jamaican Chicken Soup, Chicken Soup Recipe, Chicken Soup

2 lbs fresh shrimps
1.25 fl oz oil
2 onions, chopped
1/4 shin of a scotch bonnet pepper

finely chopped up
2 cloves garlic, chopped
2 tablespoons curry powder
1 tomato, chopped
1/2 sweet pepper chopped
1/4 teaspoon salt
black pepper
1 1/2 cups water

PREPARATION:

1. Pour hot boiling water over shrimp and peel off shell.
2. Heat oil
3. Add the curry powder and continue to fry for two minutes.
4. Add the tomatoes, sweet peppers, salt, pepper and other seasonings.
5. Add water.
6. Bring to a boil then reduce.
7. Add shrimp.
8. Heat and simmer for 10 minutes or until shrimp is cooked.

Served with rice and garnish with vegitables.

Tagged with: Jamaican Curry Shrimp Recipe, Jamaican Curry Shrimp, Curry Shrimp Recipe, Curry Shrimp

1 3-4 lb Chicken cut up
3 stalks scallion cut up and mash lightly
2 small tomatoes cut up
2 cloves garlic, crushed
2 sprigs fresh thyme or 1/2 tsp dried
salt and pepper to season
1/2 tsp pimento
2 Tbsp Corn oil
1/2 cup chicken broth or water

Preparation:

• Rub the chicken with all the ingredients and let sit for 2 - 3 hours.
• Scrape seasonings off chicken and reserve.
• Pan fry chicken over medium heat until nicely brown, add
• seasonings and chicken. Cover pan and lower heat and cook for 35-40 minutes until chicken is cooked through.

Tagged with: Jamaican Fricassee Chicken Recipe, Jamaican Fricassee Chicken, Fricassee Chicken Recipe, Fricassee Chicken