Jamaican Cuisine Collectors Edition

Page 2 July 29, 2012 A Jamaica Observer Advertising Feature

www.jamaicaobserver.com July 29, 2012 Page 3

Jamaican cuisine is one of the most

diverse in the world, which is why per-

sons from far and wide cannot get

enough of our precious commodity.

Jamaica is a cultural melting pot, making

us a very diverse and unique group of

people. Our heritage traces back to a

variety of distinct and varied cultures

including the Spanish, African, Asian and

British. This explosion of flavours over

the years has left our palates in a perma-

nent unique state, which requires con-

stant attention.

Many Jamaican’s both at home and with-

in the diaspora will join hands and hearts

this year to celebrate fifty (50) years of

independence and cultural heritage. And

what is a celebration without great food? I’m

pretty sure all Jamaicans naturally love food

and entertainment beyond comparison. If

there is something to celebrate, they will

cook up a storm and invite the friends and

family over. Mind you, Jamaicans will even

celebrate because it’s Sunday. It’s just

how we do.

It is our absolute pleasure to have you be

a part of our festive celebration of cultur-

al dynamism.

Thank you for choosing our Jamaican

Cuisine Cookbook and we hope it

will become an integral part of your

collection.

Classby itselfAIn

Ackee & Bacon strips withfried beadfruit & ripe plantain

Traditionally ackee isserved with saltfish andserved as the nationaldish but there is somuch more that can bedone with ackee andsaltfish separately.Jamaicans have alwayshad a keen sense ofsavour or taste and thisis evident in when wecombine our nationalfruit, ackee with juicyflavourful bacon strips.

Although typicallyserved as a breakfastmeal, ackee dishes areenjoyed at any time ofday or night byJamaicans. Be sure totry substituting saltfishfor bacon in your nextackee meal.

Although this can be enjoyed with any number of side variationswe recommend that you try fried breadfruit and ripe plantain.

photo by Usain Bolt’s Tracks and Records

Directions1. Preheat oven to 2500F (1200C).2. Mix ancho chili powder, white sugar, brown sugar, salt, black

pepper, cumin, dry mustard, cayenne pepper, Ciroc Vodka and chipotle pepper in a small bowl until combined.

3. Place Copperwood ribs meat-side down on aluminum foil.Prick back of rib rack several times with a knife.

4. Generously apply coating of dry rub to all sides of rib rack.5. With rib rack meat-side down, fold foil around it to create a tight

seal. Transfer to sheet pan.6. Bake in preheated oven until tender and cooked through,

about 2 hours. Remove and cool 15 minutes.7. Increase oven temperature to 3500F (1750C).8. Open foil, drain and discard any accumulated juices and fat.

Brush barbeque sauce on all sides of rack.9. Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes,

remove from oven, and brush another layer of barbeque sauce on meat-side only.Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.

10. Cut rack into individual rib segments and serve with more barbeque sauce on side.


Corporate Chefs

BB

Q P

ork

Rib

sB

BQ

Por

k R

ibs

by Wealth Grillerz

Brian“Ribby”Chung

DonCreary

KamalBankay

Garth“Diddy”Walker

>>>>>>>

There is no doubt Jamaicans love food evenour corporate big wigs like to unwind and spiceup their favourite recipe from time to time. Wecaught up with a prominent group that takestheir cooking as serious as their business. TheWealth Grillerz won the People’s ChoiceAward and the top prizes for the best porkand best beef categories.The mouth water-ing dishes including the Shanghai BBQChicken, Rainforest Fish Tikka, BrazilianBeef Tenderloin and Copperwood HoneyGinger Ribs had patrons revisiting theirboothe up until the closing of the show!!

Ingredients1 rack Copperwood baby back pork ribs1/2 cup ancho chili powder1/4 cup white sugar1/4 cup brown sugar1/4 cup salt2 tablespoons freshly ground black pepper1 tablespoon ground cumin1 teaspoon dry mustard1 teaspoon ground cayenne pepper1/2 teaspoon ground dried chipotle pepper1 cup barbeque sauce1/2 cup Ciroc vodka

SimoneRiley

Copperwood BakedBBQ Baby Back Ribs



Serving: 4 adults

Aunty Norma’s simple, tasty, cost effective, delectable Jamaican meal.

This fare is prepared by Norma several timesduring the course of any given year. However,during the month of January, on a very specialdate, Norma prepares this meal in memory ofher mother, who enjoyed this meal immensely,

and who was a first class cook herself,perhaps not considered ‘gourmet’ but

taste and nutrition always evident.

Auntie Norma’sSaltfish and Broad Bean (Butter Bean)

Delectable Jamaican Fave

Many of us have become accustomed to hearing the voice of this angel from atender age, each morning on RJR’s Roving Report on weekday mornings.Since joining the RJR Communications Group in 1972, Norma Brown-Bell hasserved in various capacities including Executive Producer (RJR 94 FM), RJRGroup Public Relations and Marketing Officer, and Outreach Officer for the

RJR Communications Group. When she is not fulfilling her capacity as honourary memberof our society, she actually embraces a very simple, reserved lifestyle.

Procedure:• Soak 1/2 lb fleshy saltfish in water for approx. 10 minutes (not to take away all the salty

taste) Cooking time approx. 13 minutes over medium flame.

• Steam about 1/2 pint shelled broad beans (canned butter beans an option which wouldrequire no additional cooking time).

• Cut up and sauté 1 medium sized onion, 1 dozen cherry red marble tomatoes, a dash of thyme with a dash of crushed peppers, in a tightly covered saucepan.

• Strip saltfish into bite-size pieces and mix into sautéed onions, tomatoes, thyme and crushed peppers. Add broad beans and simmer for 5 minutes over medium flame.

• For extra colour and to enhance this delectable Jamaican fare, add sliced red or greenpeppers during the 5 minute simmer period over medium flame.

•Serve with soft boiled green bananas, smallwheat dumplings, slices of yam (of choice)

and slices of yellow sweet potatoes.

• To give that extra ‘zingy hot taste’ tothis dish, slices of golden yellow ‘scotchbonnet peppers’ may be applied.

• Serve with slices of avocado pearand a glass of lemonade made with brownsugar and seedless limes. How about aslice of real Jamaican cornmeal pudding?

A specialty prepared by Norma repeatedlyand everybody says ‘WOW!! More, more,

more.... please!’



Here is a very popularlocal meal served at theHumming BirdRestaurant in MontegoBay. It’s our delicious CornPork with Ackee andSaltfish, serverd withwheat boiled dumplings,yellow yam, green bananas,roasted breadfruit and frieddumpling.

This is one of our most requestedbreakfast meals.

During our travelswe stumbled across afew places that servedexceptional Jamaicancuisine which we justhad to highlight...

Jamaican CuisineCook Shops

Mr. Woody’s Restaurant deliverson a Jamaican favourite. Thisspicy dish is a combination of theJamaican version with traces ofauthentic Indian spices. The tender, succulent curry goat is topquality and is especially deliciouswhen served with their very ownfreshly made Roti; also servedwith white rice, banana, rice and

peas or a combination.

“Many times people may evenbuy another dish but still ask usfor some of the curried goatgravy, they can’t get enough”.

Curried Goat and Roti

Corn Pork withAckee and Saltfish

Humming BirdRestaurant


Ingredients8 Plummy tomatoes, diced1/3 cup chopped fresh basil2 cloves garlic, minced2 tbsp. curry powder1 tablespoon balsamic vinegar5 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1 loaf French bread, toasted and sliced1 large onion1/2 lb. saltfish/codfish2 small cho-cho/christophine

Directions1. Cut bread into desired pieces and place on a

slightly greased baking tray. Toast for 5 minutes then remove from oven.

2. Burn curry powder in 2 tablespoons olive oil and stir fry seasonings (tomatoes, basil, onions, garlic).

3. Add pre-soaked saltfish/codfish and continue stir-fry for 5 to 7 minutes. Add pre-boiled (cut into bite site pieces) cho-cho to the pot and stir until well combined.

4. In a bowl, combine the balsamic vinegar, remaining olive oil, kosher salt, and pepper.

5. Place mixture onto toasted bread and enjoy warm.

Saltfish and Cho Cho has been a Jamaican favourite for quite some time and will not leavethat list for many years to come. What happens when you add another Jamaican favourite -namely curry and put an international twist on that? We have taken that adventurous leap andthis is what we came up with.

In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then “accentu-ated” with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pep-per. This can be had as an interesting appetiser or a late evening snack with a glass of wine.

Curried Saltfish &Cho Cho BruschettaCurried Saltfish &Cho Cho Bruschetta

Jamaican CookingEssentialsWest Indian cuisine has been influenced bymany: the Tainos and Caribs who were the original inhabitants, and the diverse settlers who came to the islands, including the Indians,Chinese, Dutch, English, French and Spanish.This cultural meltdown has left us very diverseand unique in a culinary manner, which farexceeds many cultures around the world.Wecame up with a list of items that have becomeessential to Jamaican chefs over many years.These help to make the preparation and servingprocess easier as well as unique.

Coal StoveFor those of us who appreciateauthenticity when it comes to ourmeals, you will love the effect of agood coal stove.This is necessaryfor roasting breadfruits, bakingpuddings as well as preparingcoconut drops. Coal stoves arepowered by charcoal aka ‘coal’, woodchips aka ‘chip-chip’ and a lot of ‘fan-ning the fire’. Some persons will adda bit or kerosene oil for a quickerburning fire, without this you have aslow, yet steady source of heat thatcan perfect many a dish!


>>>>>>>>>>>>>>>


Method1. Cut fish open length wise [butterfly]2. Season with the jerk seasoning, then sauté the already

seasoned jackfruit at high temperature for 2 minutes.Remove from pan and cool.

3. Place 2 oz of pak choi directly on the fish, covering it entirely, then place the jackfruit on top, and give it a nice gentle, firm roll. Use toothpicks if desired to keep it in shape. Place on a greased sheet tray and cook in oven at 3500 for 6-8 minutes.

4. For the glaze, combine papaya, ginger, thyme and honey in sauce pan. Place on fire at medium heat stirring consistently until it starts to reduce and develop a nice smooth consistency. Remove from heat.

5. For the coco, roast breadfruit and scotch bonnet fritter.Combine all items in a food processor; add 2 oz coconut oil, 1/2 cup water and purée. Remove and shape into 3 oz size coat with seasoned flour and fry. Arrange fish, sauce and fritter on plate ware and serve.

6. Garnish with carrot battons and pak choi


Bon appétit!!!!

Ingredients• 8 oz. snapper fillet [one piece]• 4 oz. jackfruit segments

[marinated in jerk seasoning]• 4 oz. pak choi• 2 oz. mild jerk seasoning• 2 oz. coconut oil• 1 large papaya [puréed]• 2 oz honey• 1 teaspoon grounded fresh ginger• 1 small sprig of thyme• 1 medium roast breadfruit• 6 oz cooked coco• 1 small scotch bonnet seedless

Dutch PotA Dutch pot otherwise known as the “Dutchie” isprobably the star of any real Jamaican meal and isavailable in many sizes.Way back in the day mostof the cooking was done outdoors and as suchthe round bottom Dutch pots were perfect forslowly stewing or boiling just about every meal.Just as our ancestors could prepare internationalcuisines from this one pot, so too today Jamaicansuse the “Dutchie” to make soups like fish tea, pepper-pot and peanut or main dishes like rice and peas,ackee and saltfish or stew peas. A good quality Dutchpot can also be used for frying. This is definitely aMUST HAVE Jamaican cooking essential!

>>>>>>>>>>>>>>> Jamaican Cooking Essentials

Red Snapper& Jerked Jackfruit Red Snapper& Jerked Jackfruit

Red Snapper and Jerked Jackfruitroulade with a papaya, thyme & ginger

glaze served with a coco, roastbreadfruit and scotch bonnet fritter


METHOD:1. Crush bananas until they are creamed.2. Combine flour, baking powder, sugar & nutmeg.3. Add milk and bananas then mix.4. Dip a large spoon in oil & spoon scoop batter into frying pan.5. Deep fry in a frying pan until brown and crisp on the edges.6. Drain on paper towel and serve

INGREDIENTS:3 bananas2 tablespoons sugar1 1/2 teaspoons baking powder1/3 cup milk6 tablespoons flour1/2 grated nutmeg

What do you do witha bunch of bananasthat have becomebrown and will onlysit there and gettossed after a while?You improvise andcreate a tasty break-fast or treat that thewhole family willenjoy.This sweet treatcan be had as a sideorder or on the go.Both nutritious aswell as tasty, bananafritters are a great tra-ditional treat.

Banana Fritters


METHOD:1. Remove excess scale from snappers and begin

to wash fish with limejuice.2. Season fish with grated garlic, crushed pimento,

salt and black pepper.3. Cut up tomato, onion, escallion and sauté the

same in a medium saucepan with butter.4. Add all other vegetables as well as a cup of

water and a teaspoon of vinegar and allow vegetables to cook.

5. Add fish, seasoned noodles and whole Scotch Bonnet pepper.

6. Simmer for 15 minutes or until cooked.7. Top with water crackers and serve at

medium heat.

INGREDIENTS:2 lbs of Red or Sliver Snapper 1 small onion2 tomatoes2 stalk escallion 2 sprig thyme2 cloves garlicSalt and black pepper5-10 grains of crushed Pimento1 whole scotch bonnet2 oz butter1 sachet of seasoned noodles1 cup of Carrots1 cup of cubed Irish1 dozen okra1/2 cup of string beansLime juiceVinegar1 cup of water

In recent times the word “steamas” has taken on a whole new meaning,and as we celebrate Jamaica’s 50th anniversary, we want to celebrate ourlanguage as well. “Steamas” is a colloquial term that is used synonymouslywith “steam fish”. I first heard the term when a friend of mine was planning to“run a boat” (group cooking) and suggested that we prepared some good steamas asthe main item on the menu.

Since then I have latched on to the term and have been a strong supporter. Indulge yourtastebuds and journey with me as I show you that there is nothing more sumptuousthan some “steamas” for dinner, served with fresh garden vegetables with a host ofcrunchy okra. In foil paper or in a plate, whatever your preference, “Belly Full Steamas”are simply savoury!

“Belly Full Steamas”Steam Fish Recipe

CalabashThe calabash was one of the first cultivatedplants in the world, grown not primarily forfood, but rather for use as a water containeror canteen. This item is also a reference to thenatural lifestyle of Rastafarians and is used as acup, bowl, or even water-pipe or “bong”.Wikipedia states that, “The calabash is consid-ered consistent with the “Ital” or vital lifestyle ofnot using refined products such as table salt, orusing modern cooking methods, such asmicrowaves”.

>>>>>>>>>>>>>>> Jamaican Cooking Essentials



DIRECTIONS:1. Wash fish in vinegar and water2. Dry fish in paper towel and place on a plate.3. Cut small deep gashes on each side of the fish.4. Rub salt and pepper on outside and in the cavities you

made and on the outside, then put the fish on a plate or in a shallow bowl.

5. Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.

6. Place 2 cloves of garlic in the pot and heat on high.7. Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.8. Remove garlic cloves from pot9. Carefully place fish on its side in to the hot oil. (As many as the frying pan hold).10. Fry crisp and turn down the heat as necessary.11. Turn other side and fry crisp.12. Place fried fish on a plate with dry paper towels.13. Slice onions, scotch bonnet pepper14. Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar.15. Boil contents on stove for approx. 5 minutes. (Be careful of your eyes burning if contents are

overheated).16. Pour contents on the fried fish for a hot and spicy flavour

For an extra kick you can add jalapeño peppers or a little brown sugar to the marinated sauce.There are several places in Jamaica that offer escoveitched fish but if you know a good place topurchase your favourite fish, then next time you’re in the mood for some good Jamaican cuisine, try making your own “escabeche” fish.

Often times imitated but never duplicated,escoveitched fish from Hellshire is a trade-mark of Portmore, St. Catherine. Many timespeople from all over Jamaica go to Hellshirefor one reason or another but once they sam-ple the fish prepared by the sea, they find anew attraction and even more reason to revisit the beach.There is nothing quite likethe taste of freshly prepared escoveitchedfish done to order and steaming with all theadditives.

Escoveitched Fish as it is popularly known inJamaica is also known as “Escabeche” in otherparts of the world including Spain and thePhilippines. This can be prepared steamed orfried and marinated in special flavours made ofvinegar and honey with onions, carrots andscotch bonnet peppers all left to soak overnight.

“Escabeche”(Escoveitched Fish)“Escabeche”(Escoveitched Fish)

INGREDIENTS:5 whole small/medium sized snappers,grunt, parrot or goat fish cleaned, with thehead and tail left on1 1/2 tsp. (7 ml) salt1 1/2 tsp. (7 ml) pepper3 Garlic clovesCooking oilWhite vinegar2 onions2 scotch bonnet pepper10 pimentos

INGREDIENTS:3 cups grated green bananas1 cup grated coconut2.5 cups grated sweet potatoes1 cup flour1 tsp. baking powder1 tsp salt1 tsp vanilla1 tsp mixed spice2 cups coconut milk1 1/2 cups brown sugar

Blue Draws, Duckunoo or TieLeaf are the names that aregiven to this boiled pudding,which originated in WestAfrica. This sweet treat is astarchy, green banana-basedboiled pudding, which is pre-dominantly enjoyed as adessert. However, it can beincorporated as a snack. It issuggested that once you starteating it, it will be hard to stop.But don’t take our word for it,try it for yourself!

METHOD:Mix all ingredients together. Place onecup mixture into quailed banana leaves.Wrap and tie with string or banana bark.Put the small parcels into enough boilingwater to cover, and cook for one (1) hour.

Serves 8


Blue Draws


Jerk is an authentic Jamaican method ofcooking that is deeply embedded in our culture. Historians believe that this exquisitepractice was introduced to the island by wayof the escaped slaves namely Maroons, whohad established villages in the mountains. Itis believed that native Jamaican ingredientsalong with seasonings used by the Arawakswere intricately combinedto develop this specialmethod of cooking weknow today as jerk.Thismethod was originallyused primarily for meatswith two major practicalpurposes. One was tokeep insects away fromthe raw meat and theother reason was for thepurpose of preservation. A piece of meat thatwas jerked had a longer “survival” time than abit that was not.

Many of us today will consume scrumptiousjerk meals but not have a thorough apprecia-tion for such as we are not entirely educatedabout its origins.The process of jerk is a slowand savoury one that traps all the flavoursinvolved, thus providing an authentic smokedflavour. The combination of herbs and spices isnot only unique but also very innovative and noone anywhere around the world has managed toinvent a cooking method quite like jerk. Thismethod is one so innovative that there are severalways in which it can be done. This can maybe belinked to the fact that when someone has a crav-ing or need for jerk, this must be achieved at allcosts.

The three (3) main methods of jerk that we havebeen accustomed to as Jamaicans both at homeand abroad are the most traditional: Pit Jerk; themost famous and still considered the only way tojerk. Using rows of pimento wood placed over anopen fire the meat is jerked and then sometimescovered by zinc; Pan Jerk usually done on a jerkpan cover (cut drum) served in foil paper to enjoy

hot and on the go, and the most recentwhich is Oven Jerk, slightly more con-venient way of getting some of the jerkflavours at home in the conventionalgas or electric oven.

Jamaicatravelandculture.com hasthis bit to say on jerk: “There are two(2) commonly held theories regardinghow the name “jerk” came to be used.One is that it originates from the

Spanish word “Charqui”, used to describe driedmeat. Over time this term evolved from“Charqui” to “Jerky” to “Jerk”. Another theoryis that the name derives from the practice of jerk-ing (poking) holes in the meat to fill with spicesprior to cooking. Nowadays, the word “jerk” isused as a noun to describe the seasoningapplied to jerked food and as a verb to describethe process of cooking used”.

Traditionally jerk is so much a part ofJamaican culture that it actually embodieswhat it means to be Jamaican in everybite…just like any jerk recipe Jamaicans areunique and full of flavour. Out of many ingre-dients, our food fascinates the world,“OutOf Many One People”, we dothe same.

Jamaican JerkJamaican Jerk

Chicken gizzards are a popularfood throughout Jamaica andbrown stew chicken gizzards areequally popular and healthymeal choice that can beserved at breakfast or dinnertime.With nutritious protein, vitaminsand minerals it sure is morethan savoury as instructed below.

Ren Ren’sBrown StewGizzard

by Rosemarie Henry Method:1. Cut chicken gizzards into small pieces then wash with vinegar.2. Drain excess water and season chicken gizzards with onion, escallion,

chopped garlic, thyme, fresh tomatoes, crushed pimento, scotch bonnet pepper, salt and black pepper.

3. Pour soy sauce over meat and massage vegetables in then set aside.4. In a large saucepan, pour a tablespoon of oil and bring to medium high.5. Sauté chopped garlic for about 5 minutes until golden brown.6. Raise heat and add seasoned chicken gizzards. Sir for 2 minutes then

let the mixture come up just to a boil.7. Immediately reduce heat to low and cover.8. Let simmer for 45 minutes to 1 hour while stirring occasionally. Check

in periodically to make sure that all the gizzards are fully submerged.9. Let cook until gizzards are very tender.

For Breakfast:Best served with boiled plantains, boiled bananas, sliced yams & Irish potato.

For Dinner:Served with pumpkin rice or plain rice.

Ingredients:1 pound chicken gizzard1 small onion, minced 4 stalks escallion, minced 1 scotch bonnet pepper 6 cloves garlic, whole andchopped2 sprigs of thyme 2 teaspoons crushedpimento 1-1/2 cup fresh tomatoes1/4 cup white vinegar 1 tablespoon vegetable oilSoy SauceKetchup

Serves a family of 4



Method1. Gently fry the stew beef 2. Cut the meat in to small pieces3. Place the peas, meat and three cups of water in a

pot, bring to boil then let simmer for one (1) hour4. Chop the onion, escallion and garlic5. Make dough by mixing 2 cups of flour with water.6. Break off small pieces of dough and roll them in to

“spinners”7. After the peas and meat have simmered for 1

hour, add coconut milk, onion, escallion, garlic, thyme, salt, black pepper, pimento and scotch bonnet (the scotch bonnet should NOT be cut up).

8. Cook for 1 hour then remove the scotch bonnet pepper

Once you have completed this, you can serve withwhite rice or with potatoes. However you have mastered your own stew peas recipe. Be sure to usewith caution as it has been said to have compellingqualities to those who taste it.

Ingredients• 1/2 pound of stew beef *• 2 cups of red peas, soaked in water overnight *• 6 cups water• 3 medium-sized diced carrots• 2 escallions chopped• 1 onion, minced• 3 cloves of garlic, minced• 3 sprigs of thyme• 1 scotch bonnet pepper• 2 cups coconut milk• 1/2 teaspoon of black pepper• 1/2 teaspoon of salt• 5 pimento seeds• 2 cups of flour• 1/4 tsp ginger (optional)• 1/4 tsp ground all spice (optional)• As many dumpling (“spinners”) as you like

(spinners not optional)

Traditionally stew peas is cooked with oxtail or pig’s tail, but despite much opposition,I stand fast by my personal favourite, stew peas with beef. Just as with many dishes inJamaica, stew peas can be made in various ways and with every variation we place apersonal feel to our recipe. There are a few things that are a must to make the authenticJamaican stew peas such as coconut milk, thyme, onions and scotch bonnet pepper.My stew peas is never complete without the addition of small-elongated flourdumplings also known as “spinners”.

Stew Peas with Beef

Remember if your stew peas comes out watery, you can always pass it on as red peas soup.

photo courtesy of Usain Bolt’s Tracks and Records

by Richard Dean


Method:1. Soak pork chops in milk for at least 30 minutes 2. Season bread crumbs with remaining ingredients.

Mix well.3. Place seasoned bread crumbs in a large

plastic/paper bag 4. Remove pork chops from milk and add to bag.

Shake well until all pork chops are well coated.5. Remove each pork chop one at a time shaking off

excess crumbing.6. Place in shallow baking pan or on rack. Bake at

3750F for 30-35 minutes (until no longer pink in middle).

7. Serve with rice and peas or mashed potatoes with steamed vegetables.

Ingredients• 4 to 6 bone-in or boneless

pork loin chops - 1/2 inch thick• 1 1/2 cups breaded crumbs• 2 cups of milk • 2 tsp. paprika • 2 tsp. onion powder • 2 tsp garlic powder • 1 tsp. black pepper • 1 tsp cayenne pepper • 1 tsp. salt • 1/4 tsp. thyme

Breaded CopperwoodPork Chops Serves 4 to 6

• Do not smoke near any LPG cylinder, especially if you detect a leak. Never try to light a match to detect a leak.

• If you have to be away from home for several days, turn off the gas.

• Always keep the areas around the

burners clean. Food left on the burner can start a fire the next time it is used.

• Always secure your cylinder before a storm.• When you go to light the oven, burner or

pilot, strike the match first, then slowly turn on the gas.SAFETYTIPS


Ingredients• 1 package Grace Fresh N’ Ready cabbage• 1 package Grace Fresh N’ Ready sliced sweet peppers• 1 package Grace Fresh N’ Ready shredded carrot• 6 leaves Romaine lettuce, washed and shredded• 2 cups tomato• 1 cup Grace pineapple slices cut in cubes• 1 cup Tastee cheese cut in cubes • Vinaigrette• 1/4 cup salad oil• 1/4 cup Grace Pineapple Juice (reserved from can)• 2 tbsps Grace Vinegar• 1 tsp white pepper• 1 tsp sugar

Method1. In a bowl, combine all the salad

ingredients and toss well.2. In a separate bowl whisk ingredients for

vinaigrette and toss over salad just before serving.

3. Chill and serve.

Preparation Time: 5 minutesChilling Time: 30 minutesServes: 4 persons

Fresh N’ ReadyCrunchy SunBurst Salad

Fresh N’ ReadyCrunchy SunBurst Salad

Putting a modern twist on the idea offresh veggies on your plate is easy whenyou have Grace Fresh N’ Ready at hand.You can skip the tiring trip to the market,and get your favourite vegetableschopped, sliced or shredded, pre-washedand ready to use. Grace Fresh N’ Readytakes a big chunk out of your cookingtime because we’ve done the prep workfor you, giving you more ‘table-time’ withthe family.With Grace Fresh N’ Ready,dinner is served in no time!

Procedure:1. Peel, wash and cut yellow yam into cubes.2. Bring water to a boil in a saucepot, add yam and salt and boil until fork tender.3. Cut string beans into small pieces, peel and dice carrots, blanch vegetables.4. Chop onions and peppers, add yam, vegetables, green peas, mayonnaise and toss lightly.5. Refrigerate for about thirty (30) minutes and serve on an arranged bed

of lettuce and then serve.

Ingredients:• 2 lbs. yellow yam• 1 teaspoon salt• 1/4 pound string beans• 1/4 pound carrots• 1 small onion• 1 small red sweet pepper• 1 small green sweet pepper• 1 tin of green peas• 4 tablespoons mayonnaise• 4 large lettuce leaves

It is rumored that our yam is the secret to Jamaica’s continuous exceptional track athlete performances incompetitions and track meets all around the world. Utilise this power food with this fun and easy recipe!

Yam is a versatile vegetable.Yams are the staplecrop of the Igbo people of Nigeria.The proteincontent and quality of roots and tubers is lowerthan other food staples and is very popularamong Jamaicans as up to eighteen (18) differentvarieties of yam are cultivated in Jamaica. Of all

roots and tubers, the protein content of yam andpotato is the highest, being approximately 2 per-cent on a fresh weight basis.Yam provides around110 calories per 100 grams and is high in VitaminsC and B6, potassium and dietary fibre while beinglow in saturated fat and sodium.This high in potassium and low in sodium product is likely toproduce a good potassium-sodium balance in the human body, and so protectsagainst osteoporosis and heart disease.

Yam Saladby Kimberly Everett


Jamaican Cuisine is full of flavour and an assortment of spices.We love to marinateour meats to the very bone as well as we are big on stews, which allow us tohave the well flavoured goodness along with our staple dishes. One mainstar in the Jamaican cuisine lineup is the infamous Scotch Bonnet pepperwhich is packed with both flavour and heat! The Scotch Bonnet(Capsicum chinense) is a variety of chili, similar to, and of the samespecies as the habanero. Scotch Bonnet pepper is widely cultivatedand used in not just Jamaican cuisine but Caribbean cuisine as well.The plant generally grows to less than one metre while the fruit rangesbetween one to twelve centimetres; varies in colour, from green, to red,to yellow and mixed. A scotch bonnet pepper pickle is often seen inevery Jamaican home both at home and abroad and can make the mostordinary meal extraordinary in a few seconds.

Jamaican Cuisine Star

Procedure:1. In a saucepot, simmer the garlic and ginger in the vinegar with some salt.2. Add carrots and peppers. (Ensure to wear protective gear when preparing

the peppers).3. Keep the fire low and stir occasionally to avoid the vinegar from boiling.4. When vinegar is somewhat reduced, remove the garlic and discard.5. Taste the liquid at your own risk.6. Season with some salt.7. Turn off the heat and let cool before transferring to a glass jar.8. Keep in room temperature for at least eight (8) hours and then refrigerate

to preserve.

Ingredients:• 2 palm full of scotch

bonnet peppers• 1 large white onion, thinly

sliced• 1 medium carrot cut in

matchsticks• 5 cloves of garlic, minced• 1 small knob of ginger,

peeled, sliced thinly• White vinegar• Salt Serve a small portion when needed.

Page 24 July 29, 2012 A Jamaica Observer Advertising Feature www.jamaicaobserver.com July 29, 2012 Page 25

Page 24 July 29, 2012 A Jamaica Observer Advertising Feature www.jamaicaobserver.com July 29, 2012 Page 25


Method1. Cook pasta according to package directions2. Drain and set aside. Dice sausage while cold and brown in a

large skillet over medium heat for 3-5 minutes.3. Remove sausage and reserve. Add garlic, onion, tomato and

sweet pepper to skillet4. Cook for 3 minutes, stirring constantly. Add tomato/marinara

sauce, oregano and thyme and simmer over low heat got 10 minutes. Season with salt and pepper to taste.

5. Add pasta and sausage and stir until pasta is evenly coated andwarmed through (about 3 minutes).

6. Plate and sprinkle with shredded cheese. Serve with garlic bread and a fresh salad.

Ingredients• 1 pack (340g) Caribbean Passion Sausage

(Italian/Chorizo/Jerk/Pepperoni)• 12 oz. dried penne pasta (or other shapes)• 1 large onion, chopped• 3 cloves garlic, minced• 2 medium tomatoes, chopped• 1 green pepper, chopped• 1 tsp. dried thyme• 1 tsp. dried oregano (or Italian seasoning)• 16 oz. tomato/marinara sauce• 1 cup of cheese, shredded• Salt and pepper to taste

Serves 6 - 8



Kebabs may not be entirely Jamaican; howeverbased on our history, we have taken a number ofdishes and made it our own incorporating our veryown little twist.We have taken this Middle Easternmeal and put our twist on it with a Jamaicanfavourite: Pork! In its native culture, kebab refers tomeat that is cooked over or next to flames; large orsmall cuts of meat.The phrase is essentiallyPersian in origin and Arabic tradition has it that thedish was invented in a most innovative way. It isthought that medieval Persian soldiers used theirswords to grill meat over open field fires.

This unique meal has made its way unto ourfavourite list and you can try a very Jamaicanmethod by following the instructions below.

Ingredients:1 cup white sugar1 cup soy sauce1 onion, diced5 cloves garlic, chopped1 teaspoon ground black pepper1/2 cup jerk sauce1 4 pound boneless pork loin, cut into 1 inch cubes10 bamboo skewers, soaked in water for 30 minutes2 green peppers, deseeded and cut into cubes1/2 small pineapple, peeled, cored and cut into cubes

Directions:1. Whisk the sugar, soy sauce, onion, garlic, half the

jerk sauce and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate for at least 2 hours. Overnight is best if possible.

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Thread the pork, pineapple and green pepper onto skewers, alternating until every piece is done.Baste with remaining jerk sauce. Preheat the grill and cook for 10-15 minutes until well done.

4. Serve immediately with lime or lemon wedges.

JERK PORKJERK PORKKEBABKEBAB


Directions1. Place potatoes with a fork. Bake at 375°F for

40-60 minutes or until tender. Let potatoes stand cool until enough to handle. Cut them inhalf, lengthwise. Carefully scoop out pulp, leaving a 1/4 inch shell.

2. Place pulp in a large bowl. Add mayonnaise, bacon and all other ingredients. Stuff the potato shells, platter and serve.

BakedSweetPotatowith Oscar Mayer BaconIngredients• 6 large sweet potatoes

(3- 1/2 to 4 pounds)• 12 strips Oscar Mayer bacon

(fried & crumbled)• 6 tablespoons Kraft mayonnaise• 1 tsp. chopped onions• 1 tsp. sweet pepper (assorted colours)• 1 tsp. finely chopped parsley

Preparation Time: 15 minutesBaking Time: 55 minutesYield: 6 Servings

• 2 1/2 cups skim milk• 1/2 cup egg substitute• 1 teaspoon vanilla extract• 1/2 teaspoon ground cinnamon • 1/4 teaspoon salt• 2 cups cubed (1’) firm white bread

(approximately 4 slices)• 1/2 cup SPLENDA® Low-Calorie Sweetener• 1/2 cup dark raisins

Preheat oven to 350°. In large bowl with wirewhisk, combine milk, egg substitute, vanilla,cinnamon and salt. Stir until blended, about 30seconds. Stir in bread cubes.

Stir in SPLENDA® Low-Calorie Sweetener andraisins until just blended, about 10 seconds.

Pour mixture into 8 x 1 3/4“round glass bakingdish. Place dish into 9 x 13 x 2” or 15 x 10 x 2”pan and place pan on oven rack. Pour hot tapwater into larger pan until 1” deep, about 4 or 5cups. Bake 55 minutes or until knife insertedhalfway between centre and edge comes outclean. Serve warm or chilled.

Nutritional Information (Per serving)


Method1. Heat oil in pot.2. Sauté onions, garlic,

escallion and thyme for1 minute.

3. Add water, coconut milk, salt and bring to a boil.

4. Add rice, Eve mackerel, Eve mixed vegetables and scotch bonnet pepper.

5. Cover pot, reduce heat and simmer until rice is cooked.

Ingredients• 1 can Eve whole kernel corn• 1 can Eve mixed vegetables• 2 cans Eve mackerel, drained & flaked• 2 cups rice• 1 small onion• 1/2 tsp garlic• 2 stalks escallion chopped• 2 sprigs fresh thyme• 2 cups water• 1/2 cup coconut milk powder• 1/2 tsp salt• 1 tsp scotch bonnet pepper minced• 1 tbsp Lider vegetable oil

Eve Mackerel Seasoned Rice

Splenda BREAD PUDDING

** Indicates less that 1 gram

Calories: 135 Calories Saved: 150

Carbohydrates: 25g Protein: 7g

Fat: 1g Saturated:** Cholesterol: 3mg

Sodium: 250mg Total Fibre: 1g



Classic JamaicanRum PunchThis is a classic fruit blended,smooth drink that is always afavourite. It’s fairly simple tomake and so a good rumpunch is simply a well bal-anced, eclectic blend of theexotic fruit flavours of theCaribbean as well as well dis-tilled white rum. It is classy as itis laid back and as mentionedbefore, this drink is always afavourite.

Serves: 10-12

INGREDIENTS:4 cups water1 cup lime or lemon juice3 cups fruit punch2 cups Jamaican white rum

ProcedureMix all ingredients together in apunch bowl. Serve over icecubes with a piece of lime orlemon. Water and rum maybeadded to weaken or strengthenas needed.

Always creative, always ready to fascinateour eyes and our palates, Usain Bolt’s Tracksand Records has combined a traditionalChinese Spring Roll with a Jamaicanfavourite, jerked chicken.The recipe is fairlysimple for those who venture into thekitchen. Simply recreate your favourite jerkedchicken recipe, roast corn salsa, scotch bon-net pepper, pepper jack cheese and cilantro(also known as Chinese Parsley) in a crispyspring roll wrapper that can be bought in

your local supermarket or made at homefrom all purpose flour, a teaspoon of salt and3/4 cups of water.

You are on your own with the sauce, but somerecommendations will steer you toward barbe-cue, sweet and sour or you can find your way toUsain Bolt’s Tracks and Records for their signa-ture creamy cilantro dipping sauce.

Jerked Chicken Spring Roll

A unique combination ofJamaican and Asian cuisine



Pyrex DishPyrex dishes, otherwise known as‘Pirates Dish’ has been made since1915 and is a very popular item amongJamaican chefs. Pyrex dishes range fromcasserole dishes to refrigerator dishes andserve a variety of purposes. Persons usethese to bake and store or transport foodprimarily. This attractive container is usedfor serving and insulation and is the primeguest at many Christmas dinners andother large get-togethers.

>>>>>>>>>> Jamaican Cooking Essentials

Ingredients• 3 tbsps Grace Hello

margarine• 1 onion, chopped• 2 cloves garlic, minced• 1 tbsp escallion, chopped• 1 pk Grace Pepperpot

Soup Mix• 1/4 cup water• 1 cup flaked saltfish• 1 pack Grace Fresh N’ Ready

shredded cabbage• 1 pack Grace Fresh N’ Ready

shredded carrot• 1 pack Grace Fresh N’ Ready sliced

sweet peppers• 1 tomato, chopped• 2 tsps Grace Green scotch bonnet

pepper sauce• 1/8 tsp salt• 2 tbsps escallion tops, chopped

Preparation Time: 5 minutesCooking Time: 10 minutesServes: 4 persons

For many people, healthy eatingis perceived as an expensiveventure. Grace Fresh N’ Readydisproves this theory. It’s thegreat taste of freshness inevery bag, at an affordableprice. But don’t take ourword for it, try it for yourself!

Method:1. In a frying pan, heat Grace Margarine and sauté

onion, garlic and escallion.2. Add Grace Pepperpot Soup Mix and water and stir.3. Add saltfish and stir in the Grace Fresh N’ Ready

Cabbage and Grace Fresh N’ Ready Carrots and cook for 3 minutes.

4. Add the Grace Fresh N’ Ready Sliced Sweet Peppers and heat through.

5. Adjust seasonings and serve with your favourite starch.

Irie Cabbageand Saltfish



METHOD:1. Crush ice in blender2. Add the mangoes, orange

juice, & milk to the crushed ice.

3. Purée all the ingredients in the blender until smooth.

4. Pour into glasses & garnish

Serve immediately

INGREDIENTS:• 2 or 3 firm mangoes,

peeled & cut into chunks• 1/4 cup freshly squeezed

orange juice • 1 cup milk (you may also

use half regular milk and half coconut milk)

• 8 ice cubes, crushedorchids for garnish

Mellow Mango SmoothieMangoes are far from precious commodities toJamaicans & so we tend to dismiss all the wonderfulpossibilities available for experimental recipes. Tojazz things up for this festive celebratory season,why not try this great mango smoothie? This can beserved as a welcome drink for your friends and fami-ly at any special gatherings that are in the pipelinefor Jamaica’s fiftieth (50th) birthday party!

Method1) Cream butter and sugar2) Add eggs3) Add vanilla and almond extract4) Sift together all purpose flour, baking flour and baking

powder5) To the flour mixture, add milk powder, nutmeg and

cinnamon6) Heat the 2 cups of water to boiling and add the desiccated

coconut. Stir in the coconut until all the water has been absorbed

7) Alternate adding the flour, hydrated coconut andevaporated milk to the butter, sugar and egg batter

8) Spread evenly in greased baking tin9) Bake at 3500F for approximately 30 minutes

Ingredients1 lb Sugar, Dark 1/2 Margarine2 eggs1/2 all purpose flour1 lb baking flour3 tbsp baking powder1 pack milk powder1 tbsp cinnamon1 tsp nutmeg1/2 salt4 cups coconut, desiccated2 cups water1 tbsp vanilla1 tbsp almond extract1/2 evaporated milk

Everybody loves a good piece of Toto! This treat is one of the many Jamaican coconut cakesthat can be served as a desert or at any mealtime. Everything about Jamaican Toto is authentic;from the ingredients, the process to the mouth-watering taste. Enjoy our Coconut Toto recipe.

Coconut Toto by Devon House Bakery


Directions1. Preheat oven to 3500F (1750C).

Lightly grease a 9x5 inch loaf pan.2. In a large bowl, combine flour, baking soda and

salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick is inserted into centre of the loaf and comes out clean. Let bread cool in panfor 10 minutes, then turn out onto a wire rack.

Raising two (2) boys is never easy, but with this recipe (hopefully), it will cut downon waste and keep their mouths occupied with good food for a while. Be warned ifyour boys are anything like us...they might hide your ripe bananas until theappointed time for some good Jamaican banana bread!

Ingredients2 cups all purpose flour1 teaspoon baking soda1/4 teaspoon salt1/2 cup butter3/4 cup brown sugar2 eggs, beaten2 1/3 cups mashed overripebananas

Growing up I was never fond of ripe bananas. I always knew of the nutritional value andeven saw everyone enjoying their face full but it never appealed to me. Life was just fineuntil one weekend my mother found a bunch of slightly ripened bananas and decided tomake for us our very first Banana Bread. Life was never the same after that! Even now,well into my thirties, just the smell of Renaté’s Banana Bread baking in the oven makesmy mouth water! So I’ve decided to share her recipe with you and I hope that you can atleast wait until it is cool enough to eat before you slice!! (Unlike myself!!)

Preparation time: 5 minutes Cook time: 1 hour Yield: Makes one loaf

Boy ProofBanana BreadRecipeby Renaté Hemmings


Method for FillingPlace cream cheese, nutmeg and sugar in a bowl.Beat until mixed (do not over mix). Should be softwith no large lumps to properly combine these. Addyour two (2) eggs and continue to do so untilsmooth. (If you were using an electric mixer this iswhere you put it down). Now use a wooden spoonto add coconut milk, vanilla. Fold in your sour creamand shredded coconut until thoroughly combined. Atthis point add your liqueur, give a gentle stir justenough to incorporate then pour in your greasedpan.

Place in a cool electric oven (3000 or below; 2700

would take longer) and bake for 45 minutes to anhour (in a gas oven, 30 minutes). Top should be firmto touch not soft. Turn off the oven and let it cool foras much as four (4) hours and a little as 1(one)hour.

Method for Coconut CrustCrust is optional for all cheesecakes and if you areinterested in making a thin crust for your dessert,here is a nice method you can try to help punch upyour coconut flavour.

Your crust can be your favourite Jamaican coconutflavoured cookie crushed out to crumbs. This can becombined with 2? tablespoons of melted butter toline your pan (brown sugar is optional).

Ingredients for Topping• 1 oz raisins soaked in 3 tablespoon coconut rum

or coconut liquor with 1 teaspoon sugar slightly warmed. (This can be achieved if you microwavefor 10 seconds to “wake up” raisins and help them soak up alcohol).

• 1 tbsp coconut milk• 1/4 cup coconut milk (keep separated)• 4 tsps white sugar• 1 tsp cornstarch• 1/2 tsp gelatin (unflavoured)• 2 1/2 tbsp coconut rum / coconut liqueur

Method ToppingDissolve gelatin in one tablespoon coconut milk, toensure gelatin dissolved thoroughly. Warm coconutmilk and sprinkle gelatin. While that is dissolvingand cooling, combine sugar, 1/4 cup coconut milkand corn starch in a separate bowl stirring until ALLlumps are gone. (Cornstarch has to be added toroom temperature coconut milk).

Pour cornstarch mixture into a sauce pan on amedium to low flame, after which you will addgelatin mixture and stir until it begins to coat theback of a spoon. Remove from heat; allow it to coolfor five (5) minutes and then stir in your liquor.

Allow your topping to cool in the saucepan for fif-teen (15) minutes and then add to already cooledcheesecake. It is very important to refrigerate forat least four (4) hours before serving.

Ingredients for Filling• 2 tubs cream cheese (16 oz)• 1 cup sour cream• 4 tbsp coconut milk• 1 tsp vanilla• 1/2 cup white sugar • 1 tbsp flour• 2 oz shredded coconut (having

extra is fine as this can be used for topping and decoration)

• 2 large eggs • 5 tbsp of your favourite coconut rum

(or coconut liqueur)NB. I prefer the liqueur as it blends smoother and has a loweralcohol percentage.

• Dash of nutmeg

Serving: 6-8 inches (double theingredients to make a 10 inch)

This is a delightful recipe for those of us who like to indulge and walk a little on the wild side. Thenatural tropical flavours from coconut combined with a taste of good old rum and raisin tickles thetastebuds just enough to tempt you into a second slice. Chrissy was very helpful in sharing thisrecipe with us and she did so with a warning, “the secret to this cheesecake is patience”. So getyour apron on and get ready to try this! This is a delectable twist on a favourite dessert.

Coconut Cheesecakewith Rum & Raisin Topping by Christine Lawson


Some of the best recipes in Jamaican history have been passeddown through generations and whilst some recipes may leave roomfor a personal touch, in my opinion this one is best left as close tothe original as possible.This is a Bread Pudding recipe that will raiseanyone’s eyebrows with just one (1) bite.You can add a tablespoon ofred rum and you can also use brown sugar instead of white sugar.Good luck! From Mom (with a wink and a smile).

Directions1. Preheat oven to 3500F (1750C).2. In a large mixing bowl, pour hot milk over bread.3. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread

mixture and blend well. Add raisins. Mix well.4. Melt the margarine and pour into a 9x13-inch pan.

Pour bread mixture over margarine.5. Bake for 40 minutes, or until firm and golden brown.6. Serve hot or cold.

Red Rum Sauce Option1. In a saucepan, melt butter; add sugar and egg, whisking to blend

well. Cook over low heat, stirring constantly, until mixture thickens.(Do not allow simmering or it may curdle).

2. Whisk in red rum to taste.3. Remove from heat.4. Whisk before serving.5. The sauce should be soft, creamy and smooth.

Original Recipe Yield8 to 10 servings


Bread Pudding Recipe

Ingredients• 1-1pound loaf white

bread, torn into small pieces

• 1 quart hot milk• 3 eggs, beaten• 2 cups white sugar• 2 tablespoons vanilla

extract• 1 cup golden raisins• 3 tablespoons

margarine

by Mommy Melody



In Jamaica, we love to celebrate for whatever reason, whether holidays, anniversaries, payday,weekend or just because we feel good. No matter what the occasion, the timing is always right

for a well mixed cocktail.There is no doubt that you find some of the best drinks here inJamaica! After all Jamaican rum is world class and so is our desire to have a good time.

Here are a few mixed recipes from our friends at Funky Munky Bistro & Bar that are sure to have youlaughing and possibly swinging from a few branches!! Enjoy and remember to drink responsibly.

Irie Drinks by Funky Munky

FUNKYFROZE:A frozen exoticcocktail madewith: Mangoes& StrawberriesWhite Rum.

TWISTEDMUNKY:A Jamaican twistor version of aLong Island icetea made from:White Rum,Vodka, AppleVodka,Coconut Rum,Pineapple Juiceand OrangeJuice.

FUNKY LYMELITE:Stay cool with thistropical delight madefrom: Lymelite RumCooler, Vodka &Pineapple Juice.

Jamaican sorrel, which was intro-duced to the island by the British inthe 17th century, is an unmistakablesymbol of Christmas. Distinctivelyflavoured with a delicate aroma and arich crimson colour, the holidays sim-ply would not be the same without thiswell-favoured Jamaican drink. Sorrel(hibiscus sabdariffa) is a species ofhibiscus native to the Old World trop-ics, used for the production of bastfibre (or skin fibre) and as an infusion.Jamaican sorrel has tremendous med-icinal value as well as significanthealth benefits. It contains a widerange of vitamins and minerals includ-ing Vitamin C, calcium, niacin,riboflavin and a group of compoundscalled havonoids which not only gives

the flower its deep red colour but alsoassists the body in the cleansing offree radicals that may cause deadlydiseases if they are not removed fromthe body.

If your health is important to you,this should be your wine of choice.The Sorrel Hang is the best of bothworlds and with this product we offerhealth as well as a great cuisine expe-rience. Developed from a food with areputation for superior quality and premi-um properties, not only will your desiresbe fulfilled but also your body will thankyou for it.

Here’s a toast to good health, thefeeling of youthfulness and long life.From pleasures of the past to you…

“Carry me ackee go a LinsteadMarket, not a quattie wud sell!” is aline from a popular Jamaican folksong ‘Linstead Market’. Ackee is thenational fruit of Jamaica as well asthe main component of the nationaldish - ackee and saltfish (codfish).

Jamaica is the only place in theworld where the fruit is widely eatenand served as specialty authentic localcuisine. Jamaican ackee is nowcanned, exported and sold as aniche product in many global mar-kets and now we are pleased to

afford you the luxury of experienc-ing this product in the form of aspecialty fruit wine.

Ackee Wine harnesses the flavoursand joy we experience when enjoyingthis national fruit. Along with the naturalgoodness derived from the fruit, thecool relaxing taste calms the spirit andbrings you that much closer to themodern Jamaican experience.

Enjoy our Ackee Wine with yournext meal, at your next event orgathering.

Ackee Wine “Flavour Of The Past”

Jamaican Sorrel Blush WineCopyright © 2012 JOURNEYS END WINE CO. LTD. All Rights Reserved.


Method1. Wash the Irish Moss to remove sand and other matter.2. Place the Irish Moss in water overnight. One part Irish

Moss to two parts water. (Optionally can cook right away;however you will have to cook it longer)

3. Peel beetroot and bring to boil in a small pan.4. Place 5 qt. water in a pot and bring to a boil5. Add Irish Moss, gum arabic, isinglass, and linseed.6. Cook for 3/4 hour until all the ingredients, with the

exception of the Irish Moss, have dissolved.7. Pour the liquid into a strainer to another container.8. Throw away the boiled Irish Moss.9. Add the rest of ingredients to the liquid and mix well.10. Boil for an additional 10 minutes.

Let the mixture cool and then place in the refrigerator for 5 hours before serving.


The Jamaican Stout Punch was introduced to Jamaica by the Irish andis a infamous drink among men (and some women) who seek “vigour”.It is believed that this particular drink has the power “to put lead in yourpencil” and boost energy that will lead to an increased libido.Jamaicans (men especially) are very “in tune” with their sexuallycapabilities and will go to great lengths to achieve their best performance.

Methods:1. Break and beat the raw egg in a bowl2. Place the Guinness stout, raw egg

and condense milk in a blender.3. Mix the ingredients in the blender4. Pour the drink into a covered drink jug5. Add cinnamon and nutmeg6. Stir lightly7. Place in the refrigerator to chill

Jamaican Stout Punch

Ingredients• 3/4 lb Irish Moss• 1/2 lb beetroot (boiled)• 3 oz. gum Arabic (known as gum

acacia, is a natural gum made of hardened sap taken from two (2) species of the acacia tree).

• 3/4 cup natural honey or 1 can sweetened condensed milk (use natural honey)

• 3/4 lb sugar• 5 oz. isinglass• 5 oz. linseed• 3 tbsp. vanilla extract• 5 qt. water• 2 tablespoons of powdered nutmeg

Irish Moss is seaweed that was originally found nearIreland hence the name. The Irish consumed Irish Mossduring the famine of the 19th century in Ireland and they(Irish migrants) brought the tradition to Jamaica. It is one ofJamaica’s most renowned drinks among men (and somewomen) who seek “vigour”. It is believed “to put lead inyour pencil “, “put it back” and boost energy that will lead toan increased libido. It is also used by many as an herbalmedicine.The seaweed grows on rocks in Jamaica.

Beetroot is a rich source of potent antioxidants andnutrients, including magnesium, sodium, potassium andVitamin C, and betaine, which is important for cardiovascu-lar health. It functions by acting with other nutrients to reducethe risk of certain cardiovascular disease. Betaine functions inconjunction with S-adenosylmethionine, folic acid, and vitaminsB6 and B12 to carry out this function.

Here’s a combination of these two (2) very powerfulingredients which many Jamaicans enjoy, to develop a uniqueand truly Jamaican drink. We hope you enjoy!

Ingredients:• 12 oz. bottle Guinness Stout• 1/2 cup sweetened

condensed milk• 1/2 teaspoon nutmeg• 1 teaspoon cinnamon• 1 raw egg (beaten)

Serve cold

Beetroot Irish Moss



Lemon Grass Cordial is versatile in that it may be used to create a hot tea or cold iced bever-age. It is also an excellent cooking ingredient as it adds a nice lemon flavour and aroma to foods.Lemon Grass has many health benefits and healing properties. It contains Vitamins B, C & A,along with anti-oxidant minerals, zinc, iron, potassium and magnesium. Its anti-bacterial andanti-fungal properties make it very effective in treating fever (hence the alternate name FeverGrass) and colds. It also proves effective in flushing toxins from the body. Lemon Grass maycalm the nerves causing one to relax.

Try a bottle of our Sorrel Fever cordial (sorrel and lemongrass blend). It is a healthy choice!!!

Sorrel Cordial makes a delightful drink and may be used in cook-ing to add flavour and a natural red colour to foods e.g. GlazedSorrel Chicken. Studies indicate that sorrel contains vitamins,minerals, antioxidants and dietary fibre. Sorrel’s health proper-ties are beneficial in the prevention of diabetes, heart disease,hypertension and cancer. Its diuretic properties aid in weightloss. Sorrel is not only used around Christmastime; the cor-dial is available all year round.

produces a wide range of cordials, also known as concentrates. Just adding water conveniently makes a refreshing juice drink.These cordials are not only flavourful and

refreshing but nutritious.The cordials are not limited to beverage applications but may beused in baking and glazing cakes, donuts, chicken, and ham as well as sprucing up sauces.

Virginia Dare Jamaica Limited



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Jamaican Cuisine Collectors Edition