Jamaican Recipes

Ackee Soup:

Put the ackees together with the liquid from the can into a saucepan with the chicken stock, tomatoes, shallots, salt and pepper to taste
Cover and simmer gently until the shallots are tender
Purée in an electric blender or food processor. Return to the saucepan, season to taste with the hot pepper sauce, stir in cream and heat through
Serve and garnish

The pulp of this fruit looks and tastes like scrambled eggs when cooked, and Jamaicans like to serve it with salt cod. Look for cans of it in Caribbean markets. Warning: Only the yellow pulp on ripe ackees is edible. Eating underripe ackees that haven't opened on their own, or eating the pink portion of ripe ackees, can cause vomiting and death
Also very good served chilled
Garnish, if desired, with chopped chives or chopped parsley, or with sweet paparika

Mix all ingredients until well blended
Set aside, covered, to be rubbed on chicken, beef or pork that will be bake or bar-b-qued

Also called jerked meat, jerky is meat (usually beef) that is cut into long, thin strips and dried (traditionally by the sun). Jerky was a popular staple with the early trappers, just as it is with today's backpackers because it keeps almost indefinitely and is light and easy to transport. It's quite though and salty but is very flavourful and high in protein

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice
Add the Scotch bonnet pepper, onion and green onions and mix well
Reserve some of the marinade (before you put the chicken in it) and save it for serving
Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible
Preheat an outdoor grill
Remove the breasts from the marinade and grill for about 6 minutes on each side or until fully cooked. While grilling, baste with the marinade
Heat the reserved marinade to a boil and serve on the side for dipping
Serve and garnish

This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices
Can be served on cooked rice and with vegetables, fruit salsa, etc.
Garnish with fresh herbs, tropical fruit, etc.

Trim all the fat from the roast pork. Pierce pork deeply all over with meat fork or skewer
Place pork in heavy resealable plastic food storage bag
Place remaining ingredients except salt and pepper, sugar and 1/2 teaspoon salt in blender or food processor. Cover and blend until smooth
Pour blended mixture over pork. Seal bag and place in dish
Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally
Remove pork from marinade and refrigerate marinade
Sprinkle pork with salt and pepper. Place pork on rack in shallow roasting pan. Roast uncovered for 1 3/4 to 2 1/4 hours in a preheated 325°F oven, for medium doneness (160°F internal temperature)
Remove pork from pan. Cover and let stand about 15 minutes before slicing
Pour marinade into an 1 1/2 quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling and reduce heat
Simmer uncovered about 5 minutes, stirring occasionally, until the mixture thickens slightly
Serve sauce with pork and garnish

The cooking time will be about 25 minutes per pound at 325°F
Heavy, resealable, plastic food storage bags are great for marinating meat and vegetables. They can be used in most recipes that call for marinating food in glass or plastic bowls. Just be sure to place the bag in a dish, in case it leaks
Can be served on cooked rice or with potatoes and with vegetables
Garnish with orange, fresh herbs, etc.

Sift the flour and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough
Lightly flour a wooden cutting board and roll out the dough until it is about 1/8 inch thick. Cut out 8 inch circles. Cover with wax paper or damp cloth until ready to use
In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp
Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionaly
Add the breadcrumbs and stock and combine all the ingredients well
Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally
When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove
Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each
Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork
Lightly brush the pastry with a mixture of the egg and water
Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry is golden brown in a preheated 400°F oven
Serve

Scotch Bonnet pepper is a very hot pepper native to Jamaica and the Caribbean islands. Try to find it at your area's West Indian grocery stores, or use jalapenos as a substitute. Also known as habinera peppers
Can be served for lunch or as a snack

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