Jamaican Cookbook

Jamaican cookbookby Brenton Walker

BRENTON L WALKER JR Thursday, May 26, 2011 1:02:19 PM ETBRENTON L WALKER JR Thursday, May 26, 2011 1:02:32 PM ET

About this book

BRENTON L WALKER JR Thursday, May 26, 2011 1:02:19 PM ET


! cup mayonnaise

1 lb callaloo

2 tsp. Jamaican lime juice

6 x boiled potatoes diced

6 slices of cheese

Chop and rinse callalo, Plunge callalo into boiling water for 3 minutes. Drain mix with

cold sliced potatoes and thin slices of cheese. Dress with mayonnaise to which is

added the lime juice.

Jamaica callaloo salad

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Jamaica Pork

2 cups Jamaican dumpling dough

1 lb ground pork

! cup escallions chopped

! cup onions chopped

1 egg white

2 tbsp cornstarch

2 tsp salt ! tsp black pepper

" cup melted butter

2 tsp soy sauce

1. Knead dough well and separate into rectangles and flatten.2. Mix all other ingredients in a bowl.3. Drop an even amount of pork mixture on each dumpling.4. Close each rectangle and roll into a ball.5. In a large skillet brown each dumpling in melted butter.6. Place in a baking tin and bake at 375 degrees basting with melted butter to prevent burning. Bake until done7. Bake until done serve hot.

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Curry Goat

White RIce

1! tsp. curry powder

! tsp. allspice

" cup vegetable oil

! cup onion diced

" cup garlic diced

1 tbsp sugar

2 tbsp lime juice

! cup Curry Sauce.2 tsp scotch bonnet pepper, diced

5 cups chopped mutton boneless cooked

4 escallions, sliced thin

! tbsp salt and pepper mixed

1. In a large bowl, combine mutton and

all seasonings and allow to marinate.

2. Place in a skillet and brown, then

reduce heat and add curry sauce.

3. Allow to simmer until cooked.

4. Serve with potatoes and white rice.

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1 lb beef rump " tsp salt

2! cup brewed Blue Mountain Coffee 1 cup Jamaican bullion

" tsp black pepper 1 cup diced potato

! cup red wine 2 garlic cloves diced

2 cup hot cooked long-grain rice ! cup yellow squash

Clean beef making sure to cut the fat off the beef, and cut into 1-inch cubes. Rub

with salt

and pepper. Heat a large saucepan over medium heat. And cook for 5 minutes or

until browned

Add coffee, beef broth, onion, red wine and garlic. Bring to a boil. Cover, reduce heat

simmer 45 minutes, add potatoes, capers,mushrooms bring to boil cover for 20

minutes heat, and simmer 45 minutes.

Add potato, mushrooms, dates, and capers bring to a boil. Cover and simmer for 20minutes. Serve over rice; top with yellow squash.

Blue Mountain coffee gravy

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Jerk Chicken Pasta 3 scotch bonnet peppers

2 tbsps chopped escallions

3 tsps allspice (pimento)

! tsp cinnamon

! tsp nutmeg

" tsp salt

2 tbsps water

1 tbsp honey

4 tsps fresh lime juice

1 tsp steak sauce

. In blender container, combine all ingredients; blend until smooth.2. Pour mixture over pork cutlets, pork tenderloin, boneless skinless chicken breast halves, or chicken or pork cubes for kabobs.

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JAMAICAN CRISPY COCONUT SHRIMP 24 medium shrimp

3/4 cup flour

! tsp Jamaican garlic and herb seasoning

1 egg, well beaten

" tsp Jamaican black pepper# # " cup shredded Jamaican coconut

1. Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray.

Sprinkle shrimp evenly with seasoning blend and pepper.

2. Place flour, egg, and Jamaican coconut in three small separate bowls. Dip

shrimp first in egg, then flour, then back in egg, then generously in coconut.

3. Arrange shrimp on baking sheet.

4. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping Jamaican

sauce of your choice.

" cup shredded Jamaican coconut

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1" cups chopped Jamaican onion

1 cup chopped Jamaican green pepper

1 tbsp. oil

$ cup fresh Jamaican mangos, peeled & cubed

1 cup Jamaican mango nectar

1 tbsp. fresh Jamaican ginger, minced

2 tsp. balsamic vinegar

" tsp. crushed Jamaican scotch bonnet pepper

1 tbsp. flour

1. Saute Jamaican onions and Jamaican green pepper over medium heat for

5-8 minutes until soft.

2. Stir in flour. Add Jamaican mango, Jamaican mango nectar,

Jamaican ginger, vinegar and Jamaican scotch bonnet pepper.

3. Cook, stirring over medium heat until sauce boils and is thickened.

Serve hot over Jamaican chicken, fish or pork recipe.

Jamaican onion and mango sauce

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8 ripe bananas Mix Banana and sugar with paddle in mixer until

2 cups brown sugar banana turns puree. add eggs, sour cream,butter

6 cups flour vanilla and rind mix thoroughly sift flour and mix with

1" cup butter spices,raising agents and nuts. add to mixture and mix

13 eggs for minutes.pour mixture into lined sheet pans and bake

! cup sour cream

grated orange rind

1 tsp vanilla flavoring

! tbsp cinnamon powder

! tbsp ginger powder

! tbsp baking powder

! tbsp baking soda

" cup crushed nuts

# cup milk

Kingston banana nut cake

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! cup butter

! tsp sugar

1 tsp salt

! cup milk

1 tbsp Baking powder

1 tsp vanilla

2! cup grated Jamaican coconut

3 cups all purpose flour

Sift baking powder, flour and salt. And stir in coconut. Then mix egg, milk, vanilla and

butter together. Make a well in the dry ingredients. Pour liquid into the well. Stir

lightly

but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about

2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes

or until they are done.

Ms Norma coconut bread

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! cup dry bread crumbs" cup grated cheese2 tsps Jamaican red fire dry seasoning 1 tsp salt6 boneless skinless chicken breast cut in 1 inch squares! cup melted butter

Combine all dry ingredients.Dip chicken in butter; roll in crumb mixture.Place in a single layer on an un-greased baking pan.Bake at 400 degrees for 12-15 minutes or until juices run clear.

hot and crispy golden jamnuggets

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Self Improvement

Jamaican Cookbook