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| FLAG OF JAMAICA |
| CARIBBEAN COOKING |
| Hey Mon! Don't be sad, be happy. We left Greece far away, and are now in the beautiful tropics. Blue skies, even bluer waters, palm trees swaying in balmy breezes. Let us cinch up our aprons, grab our cooking utensils, and dance on down to the beach, to the sounds of steel drums beating out a galypso beat. Here on the white sands, 'neath the gently swaying palms, we have set up our grills and stoves, which have been awaiting our arrival to start making some tummy tempting, delicious island dishes. |
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| MONTEGO BAY BEACH |
| SOUPS & STEWS |
| A.) JAMAICAN PEPPERPOT SOUP: |
| 4 cups water; 1/2 lb. stewing beef, cut into smaller pieces; 1/4 lb. smoked ham hock; 1 lb. chopped fresh spinach; 1/4 lb. kale, chopped; 5 oz. okra; 2 med. potatoes, peeled and diced; 1 small onion, chopped; 2 green onions, chopped; 1 small chili pepper, chopped; 1 clove of garlic, minced; a pinch of thyme; 3/4 cups of coconut milk; |
| 1.) In a large pot, bring 4 cups of water to a boil over high heat. Add beef, ham hock, spinach, kale, okra, and potatoes. Reduce heat to low, cover, and simmer for about 1 hour, or until meat is tender. 2.) Pour soup through a sieve into another large pot. Set the meat aside. With the back of a spoon, rub vegetables through the sieve into the liquid. 3.) Add green onions, onions, chili, garlic, and thyme. Simmer until soup starts to thicken. Add coconut milk and stir well. 4.) Remove meat from the ham hock, cut into bite-sized pieces, and add to soup. Add beef and stir well. Cook 10 mins. more and serve hot. Serves 6. |
| B.) CALLALOO: |
| 4 tbls. butter; 1 sm. onion, minced; 1 clove garlic, minced; 3 cups chicken broth; 3/4 lb. fresh or frozen spinach, chopped; 1/2 cup coconut milk; 1 med. potato, peeled and chopped; 1 tsp. salt; 1/2 tsp. black pepper; 1/2 lb. cooked crab meat; paprika: |
| 1.) In a large pot, melt butter over med. heat. Add onions and garlic and saute for about 5 mins., or until onion is transparent. Add spinach and cook for another 5 mins., stirring to coat with butter. Remove from the pot and set aside. 2.) Add chicken broth, coconut milk, potato, salt, and black pepper to the pot and stir well. Bring to a boil over high heat. Reduce heat to low and cover, leaving cover slightly ajar. Simm- er for 15 mins., or until potato can be easily pierced with a fork. 3.) Add spinach back to the pot and simmer, uncovered, for 10 mins. Add crab meat and stir well. Cook for another 5 mins. Sprinkle with paprika and serve hot. Serves 4 - 6. |
| C.) PEPPERPOT STEW: |
| 1 chili; 3 whole cloves; 1 2" stick of cinnamon; 2 - 3 lbs. chicken, boneless breasts; 1/4 lb. ham hock; 5 cups of water; 1 tsp. salt; 1 lb. boneless pork, cut into bite-sized pieces; 1 sm. onion, minced; 1/4 tsp. thyme; 1 tbl. molasses; 1/4 cup tamarind paste; 2 tsps. white vinegar: |
| 1.) Cut out a 5" x 5" piece of cheesecloth. Place whole chili, cloves, and cinnamon stick in center of the cloth. Gather cloth around ingredients to form a bag and tie closed with a piece of string. 2.) In a large pot, combine chicken, ham hock, 5 cups of water, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hr. 3.) Skim foam off top of liquid and discard. Add pork, onions, thyme, molasses, and tamrind paste and stir well. Add cheesecloth bag. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 45 mins., or until pork is tender. 4.) Remove cheesecloth bag and discard. Remove ham hock and set aside. Stir in vinegar. When ham hock has cooled, remove meat, cut into bite-sized pieces, and add to stew. Stir well and heat for 4 - 5 mins. Serve over rice. Serves 6. |