anone intrested in Carribbean recipes like curry goat, Ackee and Callaloo, ackee and saltfish and the like? if you are i fit put soem up for una.

believe me i don't mind and i'm sure folks don't too.
i can cook jack but i know that i'll have a pro/certified chef soon
but who needs that if my wife can cook so well anyway, huh?

ejoo! you have a wife who can cook well?
good for u

Carib recipes coming up

Ackee and saltfish is Jamaica's national dish.

INGREDIENTS:

Serves: 4

1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper


Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.

Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.

Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.

INGREDIENTS:

Serves: 4-5

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

INGREDIENTS :

3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and salt
2 Small carrots cut in slices (Optional)


Wash & season with curry, thyme, garlic, black peppers & salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little oil in pot and heat
Place meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with white rice or rice and peas (beans)

The best types of fish to use
1.Goat Fish
2.King Fish
3.Jack
4.Snapper

INGREDIENTS:

2 1/2 lbs. fish
3 teaspoons of salt
3 teaspoons black pepper
2 large lemons
1 scotch bonnet grounded without the seeds
1 bell pepper
1 carrot
2 cups of white vinegar
1/2 cup unsaturated oil
1 teaspoon allspice
3 large onions sliced

METHOD:

· Prepare fish by removing excess scales and washing.
· Use the two lemons to aid in the process rubbing the juice over the entire fish.
· Remove excess liquids from the fish with a paper towel. Place in oven at 150 degrees F for 15 minutes or hang up the fish to dry.
· Lather the seasoning of black pepper and salt and place in oven for 5 minutes at 150 degrees F or hang up and allow to dry.
· Pour unsaturated oil in a large enough fryer and bring it to a boil.
NB Do not attempt to fry the fish if they are still wet or if the oil is not extremely hot (boiling).
· Fry fish on both sides until crisp but not hard. Be careful of the hot oil popping while you fry. Allow to cool.
· Slice the onions and cut the bell pepper in rings. Slice the carrots very thin and not more than 3 inches in length. Place the sliced onions, carrots, scotch bonnet pepper, bell pepper, all spice and vinegar in a frying pan and allow to simmer until tender.
· Generously combine the mixture with the fish and allow to soak for several hours.

INGREDIENTS:

2 large bananas (not fully ripe)
Vegetable oil
Lime/lemon juice
Sugar
2 oz flour
¼ pt milk
¼ tsp. salt
¼ tsp. baking powder
1 egg

METHOD:

· Sieve the flour, baking powder and salt into a bowl.
· Make a well in the center of the mixture.
· Break the egg and add it to the mixture.
· Add some milk and stir.
· Continue adding the milk gradually.
· Stir continuously and add milk as needed until the batter is smooth.
· Cover the batter.
· Peel the bananas and use a blender to finely chop up the fruits add water as needed.
· Combine with batter.
· Use a deep fryer or frying pan to heat the oil and fry the banana batter until golden brown.
· Remove excess oil.

Serve warm for breakfast or as a snack

4 cups green onion - sliced
1/4 cup fresh thyme leaves
3 tablespoons ginger - peeled and grated
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cloves garlic - halved
3 bay leaves
1 Scotch Bonnet Peppers - seeded
1 1/2 pounds chicken



For the Rub
In a food processor fitted with knife blade, process all the ingredients until a thick paste is formed.

For the Chicken

Place chicken in a shallow dish. Spread jerk rub all over chicken, reserving about a 1/4 cup.

Cover and marinate chicken in refrigerator for 2-4 hours.

To Grill

Prepare outdoor barbecue. Place chicken on grill. Cook 10 minutes on each side (or until tender & no longer pink in the middle), basting occasionally with leftover jerk rub.

This is a popular breakfast dish in Jamaica. Depending where on the island you live you could have callaloo dish cooked up with pork, saltfish, sausages, or chicken strips. The good thing about callaloo is that it can be prepared in many different ways according to one’s taste or health situation.

INGREDIENTS:

4 cups of firmly packed chopped callaloo

1/8 to 1/4 cup water

1 medium-sized onion, chopped

1 medium-sized well ripened tomato, chopped

1 large clove garlic, chopped

1/3 skin of a scotch bonnet pepper

finely chopped

1/4 teaspoon dried time leaves

1/8 teaspoon salt

1 table spoon cooking oil

1 table spoon butter or margarine

Serves: 4

Method

Inspect callaloo and remove old leaves, or hard stalk, etc. Rinse in a large pot of cold water. Discard the water then add enough cold water to cover the callaloo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour. The salt will help to remove any additional small debris from the callaloo. Throw off the water and rinse the callaloo in another pot of cold water. Remove the callaloo and chop in 3/4 inch pieces in a slanted motion.

In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/8 to 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.

Best served as a side dish or with bammie and fried plantain or breadfruit for a lovely vegetarian breakfast.

INGREDIENTS
Cassava flour 3 cups
Salt 1-2 tsp
Water 1 1/4 - 2 1/4 cups

METHOD
Basic Steps:
Mix salt into the cassava flour.
Stir in enough water to make a stiff dough.
Cover and set aside to rest for at least 30 minutes.
Cut dough into 6 equal portions.
Dust a countertop with some cassava flour, and roll each portion out into 6" rounds.
Heat a greased skillet over medium flame.
Cook each round for 3-5 minutes on each side till browned. Serve warm.

amaka1, ever since I joined the Nairaland forum, I have read a lot of your recipes.  You are a very generous person.  Have you ever thought of starting a catering business?

Oh yes to those banana fritters, I also like saltfish fritters. Anyways do you have the recipe for patty, chicken or beef patty?

savanaha:

Oh yes to those banana fritters, I also like saltfish fritters. Anyways do you have the recipe for patty, chicken or beef patty?

They are basically fried meatpies

sheniqua:

They are basically fried meatpies

Could you teach me how to make meat pie that is close enough to a patty to confuse someone?

Osanobua!!

My dough always comes out a little harder than they should be.
I pay people to make me meatpies,i'm sure there's a professional recipe on google.
wait,let me see

Tankama

Flaky Beef Patties

@ poster

amaka is ackee and salt fish good. i wanted to buy it the other day at Golden KRust but it looked kinda funny, nad of course when i asked the jamaicans they all loved it, but they are biased. so please have u ever eaten it? is it good, or is it an acquired taste like bitter leave soup.

Check for them on google.

www.nairaland.com/attachments/161084_after_baking_bp_jpg8932bae786553a01ee106a666cb7f42c

i dont know wtf that is but those arent jamaican style beef patties!

sheniqua:

They are basically fried meatpies

fried?

LOL!

amaka1:

4 cups green onion - sliced
1/4 cup fresh thyme leaves
3 tablespoons ginger - peeled and grated
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon black pepper
1 tablespoon ground coriander
2 teaspoons salt
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 cloves garlic - halved
3 bay leaves
1 Scotch Bonnet Peppers - seeded
1 1/2 pounds chicken



For the Rub
In a food processor fitted with knife blade, process all the ingredients until a thick paste is formed.

For the Chicken

Place chicken in a shallow dish. Spread jerk rub all over chicken, reserving about a 1/4 cup.

Cover and marinate chicken in refrigerator for 2-4 hours.

To Grill

Prepare outdoor barbecue. Place chicken on grill. Cook 10 minutes on each side (or until tender & no longer pink in the middle), basting occasionally with leftover jerk rub.

I like it Chicken recipes... .... .....

MOre Chicken..........

amaka1:
INGREDIENTS:

Serves: 4-5

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

I have to try this!

suhailinter:


I like it Chicken recipes... .... .....

They have the best chicken recipes....

Jerk chicken ........ Chai.....

Any idea where I can train to become a chef. At an affordable price