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JamaicaScene.com: Jamaica Travel Guide

INGREDIENTS:

2 lbs. fish cleaned and gutted (preferably red snapper…can also use porgies or mullets)
3 onions, thinly sliced
2 tbsp. salt
1 cup cooking oil
1/4 lb. Scotch bonnet pepper, sliced (no seeds please very hot!)
1 tbsp. ground black pepper
1 cup. white vinegar

PREPARATION:

1. Wash and dry fish. 2. Mix salt and pepper in a small container and use it to Season the inner part of the fish.
3. Heat frying pan (preferably a heavy one) then pour oil into pan and heat very well.
4. Place fish in oil when very hot.
5. Turn on the other side is done when first side is done (will be nice, brown, and easy to turn).
6. Place fried fish in flat casserole dish.
7. Add a small amount of water to the oil left from frying the fish.
8. Pour in the onions and pepper, let it boil for about a minute, then pour in vinegar and continue boiling until onions and pepper are nice and saute (in about a minute or two).
9. Pour this gravy mixture over all fishes and serve either hot or cold.
10. optional: To add a little zing to the flavor, I like to add a little tomato ketchup to the gravy while it’s being cooked and then pour it on the fish.

Tagged with: Jamaican Escovitch Fish Recipe, Jamaican Escovitch Fish, Escovitch Fish Recipe, Escovitch Fish

JamaicaScene.com: Jamaica Travel Guide

Ingredients:

¼ lb. butter
1 cup granulated sugar
1 egg beaten
3 large ripe bananas crushed
2 cups flour
1 tsp baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
pinch of salt
½ cup milk
2tsp. vanilla
¼ cup raisins

Preparation:

1. Cream butter and sugar
2. Add egg to butter
3. Add crushed bananas and mix well
4. Sift flour, baking powder, baking soda, nutmeg and salt.
5. Add flour mixture to butter, sugar and egg mixture along wit milk and vanilla
6. Add raisins
7. Pour into greased and lined loaf tin and bake at 350° F for one hour or until done.

Tagged with: Jamaican Red Bean Stew Recipe, Jamaican Red Bean Stew, Red Bean Stew Recipe, Red Bean Stew

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 1/2 cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water

Preparation:

1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat.
2. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water.
3. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer’s directions.
4. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail.
5. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Tagged with: , Jamaican Oxtail with Broad Beans, Oxtail with Broad Beans Recipe, Oxtail with Broad Beans

 JamaicaScene.com: Jamaica Travel Guide

Ingredients: 

6 cloves garlic
1 onion, chopped
1 one inch piece of ginger
1 cup water
1 tbs vegetable oil
1 tsp each, ground: cumin, coriander, saffron powder.
1 cinnamon stick 2/3 cup tinned tomatoes, crushed
1 hot pepper, seeded and chopped
1 tin pigeon peas or 1 1/2 cups cooked fresh
1 cup bodi, cut into one inch pieces
1 cup cauliflower, in segments
1 carrot, chopped 1 potato, peeled and cubed
1 bell pepper, seeded and chopped

Preparation:

1. Place garlic, ginger and onion into a blender, add water and blend to a smooth paste. Heat oil in large sauté pan, add paste from blender, cook until light brown in colour.
2. Add dried spices and cook for a further 2 minutes. Add tomatoes and hot pepper, stir well. Add peas, and fresh vegetables, stir well to combine. Cover and cook for about 20 minutes stirring occasionally to prevent sticking.
3. If needed add just a small amount of water to prevent sticking. Serve with a fresh salad and steamed rice.

Tagged with: Jamaican Peas and Vegetable Curry Recipe, Peas and Vegetable Curry Recipe, Jamaican Peas and Vegetable Curry, Peas and Vegetable Curry

 JamaicaScene.com: Jamaica Travel Guide

Ingredients:

1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1 (14 oz) can unsweetened light coconut milk
1 – 2 cups vegetable broth or water

Preparation:

1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours

Tagged with: Jamaican Red Bean Stew Recipe, Jamaican Red Bean Stew, Red Bean Stew Recipe, Red Bean Stew